I had a friend over last weekend and we got talking about the┬ástages in my wine making process. They’re not just mine, they’re for everyone, so here they are for all to see. ­čÖé

Place the grapes in a large vat or container and then soak them in plain water. Crush and press the grapes by hand or by stepping on them to extract the pulp. After you have extracted the pulp, you can add fermentation inducing ingredients like yeast or sugar. Leave the mixture undisturbed for 7-10 days.

My friend and I worked on this last weekend. He’s the owner of a blog about home insulation┬ácalled Alpeneg (www.alpeneg.com) and we had a blast doing this.┬áTo clear away the skin, seeds and what-nots, strain the resulting liquid. Test for the temperature of the mixture to ensure that it has the best fermenting temperature which is between 60 degrees and 65 degrees Fahrenheit.

You should also perform a second straining using a fine cheese cloth. Allow the cleared liquid to ferment once more in sealed containers. Allow the mixture to ferment for 2 months before straining the liquid again.

Place the clear liquid in bottles and cork them. Leave the bottles undisturbed for about 5 days in a room with a room temperature of about 55 degrees Fahrenheit. After this, tilt the bottles and store at an angle to enable the aging process to take place.

The liquid has to come into contact with the cork all through the aging process. Leave the wine undisturbed for 2 months and then taste to see if it has matured. If there is no sour aftertaste, your wine is ready but if there is a sour aftertaste allow it to age further.