How to get naturally fermented wine in a demijohn

How to Get Naturally Fermented Wine in a Demijohn Wine is one of the oldest and most beloved alcoholic beverages known to man. Its production involves a process called fermentation, where the natural sugars in grapes or other fruits are converted into alcohol by yeast. While most commercially available wines are produced in large-scale wineries using modern methods, there is still a growing interest in making wine at home using traditional techniques. One popular method is using a demijohn for the fermentation process. In this article, we will explore how to get naturally fermented wine in a demijohn. 1. Selecting the Right Demijohn: A demijohn is a glass container specifically designed for wine fermentation. It is typically narrow-necked and has a wide base to provide stability. When selecting a demijohn, ensure that it is made from food-grade glass and has a capacity of at least 5 liters. Also, make sure the neck of the demijohn is wide enough to allow for the addition of fruits, yeast, and other necessary ingredients. 2. Choosing the Right Ingredients: To make naturally fermented wine, you will need ripe and high-quality fruits with natural sugars. Grapes are the most commonly used fruit, but other fruits like apples, peaches, and blackberries can also be used. It is important to use organic fruits without any chemical treatments to avoid interference with the fermentation process. Additionally, get some wine yeast which will aid in the fermentation process. 3. Preparing the Fruits: Wash and clean the fruits thoroughly to remove any dirt or pesticides. Remove any stems or green parts and then crush the fruits using a fruit crusher or by mashing them with a clean hand or tool. Crushing the fruits will release the natural sugars and juices necessary for fermentation. Add the crushed fruits to the demijohn, leaving some space at the top for expansion. 4. Starting the Fermentation Process: Once the fruits are in the demijohn, it is time to add the wine yeast. Follow the instructions provided with the yeast package to ensure the proper dosage. The yeast will consume the sugars present in the fruits and produce alcohol as a result. Gently stir the mixture to distribute the yeast evenly. 5. Sealing and Fermentation: Attach an airlock to the demijohn to create a closed fermentation system. This will allow carbon dioxide to escape while preventing any contaminants from entering. Store the demijohn in a cool and dark place, ideally between 16-24 degrees Celsius. The fermentation process usually takes anywhere from a few weeks to a couple of months, depending on the desired flavor and strength of the wine. 6. Monitoring and Racking: During the fermentation period, it is essential to monitor the progress by checking the airlock's activity. Bubbles in the airlock indicate an ongoing fermentation process. Once the bubbling slows down and eventually stops, it means that the fermentation is complete. At this stage, the wine can be racked, which involves transferring the clear liquid from the demijohn into a clean container, leaving behind any sediments. 7. Aging and Bottling: To enhance the flavor and quality of the wine, it is advisable to age it. Transfer the wine into clean demijohns or glass carboys for further aging. Store the wine in a cool, dark place for a minimum of six months to allow it to develop its flavors. After this aging period, the wine can be bottled and corked. Label the bottles with the type of fruit used, vintage, and any other essential information. Making naturally fermented wine in a demijohn is a rewarding process that allows you to create your unique flavors and experiment with different fruits and techniques. Remember, patience and attention to detail are key to producing excellent homemade wine. Enjoy the satisfaction of sipping your handcrafted wine and sharing it with friends and family!