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That's really intriguing. I'm baffled at how easily many of our lives can be with instant gratification, but others like yourselves need to be more intentional and thorough with your decision making. Makes me appreciate what we have down here in the 48.

Edit: Definitely spend as much time on here as possible. I would also recommend a really good book for you to pickup at your local Barnes and Noble (they'll likely need to order it). https://www.amazon.com/gp/product/1612124380/ref=dbs_a_def_rwt_hsch_vapi_taft_p1_i0

It's a book I've referenced ad nauseam but genuinely love it. I continually find helpful resources from the author.

I'm using the "Joy of Home Winemaking" by Terry Garey. Her website is here, and her book link is here.

She does a lot more of fruit wines as opposed to grape wines, which is what I'd rather do. You can always go and pick up a bottle of grape wine anywhere, but apple-mango...not so much. The process is pretty simple, I think it's a lot easier than making beer, just the aging process is much much longer.

Right now I have a strawberry apple, pineapple-cantaloupe-orange (In honour of Jack Layton) and a spiced mead bulk aging, and 20 L or so of Apfelwein, which I think is what is usually recommended for a first try at wines since it's pretty easy, and tastes delicious after 3 months.

Depends on the yeast. Most wine yeast has an alcohol tolerance of 14%+. You can use this calculator here. This assumes you know how sweet your grapes are. Do you use a hydrometer or refractometer to measure the sweetness of your grapes or the must before you pitch the yeast?

Using the calculator you would 1) check the Target Volume box and enter 2 gallons, 2) check the first ingredients (Additional Sugars #1) box and enter grapes (15.9% sugar is default which is okay to start with, but good wine grapes picked at peak sugar can be 19-25% sugar), 3) check the box for Additional Sugar #2, enter honey and put in cups. Click anywhere else will calculate the Target Gravity (leave unchecked). Using your numbers, potential alcohol is only 11% and most wine yeast will ferment that bone dry (ie not sweet at all).

Hard to say how much additional honey to add to get a sweet wine without knowing your grape sugar content. If your grapes are 16% sugar, 6 cups of honey will raise the potential to 16% alcohol if the yeast consume all the sugar, but often they stall around 14%, leaving residual sugar. With 6 cups of honey
, the starting gravity might be 1.124, as read by a hydrometer.

At the bottom of the calculator is "Potential Alcohol Conversion". Here you would enter 1.124 as the start, and keep supplying numbers in the finishing gravity until the alcohol is ~14%, and that number would be 1.018, which is on the high end of semisweet/low end of sweet wine.

THis is not hard and fast as yeast will sometime go over their declared alcohol tolerance (leaving you with a dry and very boozy wine), or below the tolerance for a number of reasons, leaving you with a a really sweet and lower than 14% alcohol wine.

So the question is, do you know what kind of grapes you have and do you measure the sweetness?

Hm. I work at a winery and every once in a while we get custom labels for people that say things like "Happy Holidays from the Smiths" etc. For 25 bottles, I would definitely recommend Etsy. There are lots of sellers.

Designing is a little harder. You can look around and see if there's an Etsy seller with a design you like? Most will customize. Paying anyone a design fee for 25 bottles seems like it wouldn't be worth it.

In a pinch, we've also printed our own with something like this: https://www.amazon.com/Blank-Full-Sheet-Vinyl-Labels/dp/B01FKXOJOY/ref=sr_1_1?ie=UTF8&qid=1468475384&sr=8-1&keywords=blank+wine+label
If you don't have a printer that will work, you can often bring your own paper to a print store and they'll do it.

Good luck!

Quick search on Amazon (no affiliated links here):


https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=wine+bottle+wax+beads


But you may want to check with your local brewing supply store, it supports them and if you ask they might price match with Amazon.

I personally don't have experience in this but am definitely looking at this for future bottling, I have seen a couple youtube videos on it, they basically show you they throw the beads in a can and float the can in boiling water until the wax melts then dip the corked bottle in and that's pretty much it, seems pretty simple just watching it :P


If your dad has a symbol he likes to use you might be able to look into a customized stamp to seal the wax:


https://www.amazon.com/dp/B07BH4W674?aaxitk=mTPtgBUcpiLblorgbudoGQ&pd_rd_i=B07BH4W674&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3ff6092e-8451-438b-8278-7e94064b4d42&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pf_rd_i=wine+bottle+wax+beads&hsa_cr_id=5546655360301&sb-ci-n=productDescription&sb-ci-v=MNYR%20Vintage%20Compass%20Star%20Orientation%20Art%20Wax%20Seal%20Stamp%20Rosewood%20Handle%20Decorative%20Wedding%20Invitations%20Gift%20Cards%20Paper%20Stationary%20Envelope%20Custom%20Logo%20Picture%20Wax%20Seal%20Sealing%20Stamp%20Set


That stamp was just a quick link on amazon, you can do a search and find much more if you want. I believe you can order a set and then email the vendor with the design afterwards, just read the reviews and responses to questions to be sure.


I don't think the waxing will affect the cork at all as long as you don't dip the bottle in the hot wax for too long but imo it is sealing the cork even if it did weaken it a bit. From the little bit I've seen on videos you have a higher chance of messing up the cork if you steam it too long before corking, makes it brittle and uncorking can become a problem later. But I'm sure your dad already knows this.

You are correct but I would like to point out that similarly styled hand corkers do exist. I have a similar one for my small batch meads and absolutely love it.

They're a bit of a pain if you're doing hundreds of bottles but perfect for a few cases. What I love most is the small size -- it fits in my brewing supply bin instead of taking up the room a stand-up corker does.

Here's a few sources to get you started:

Midwest Grape Production Guide

http://www.oardc.ohio-state.edu/fruitpathology/Bulletins/mw_grape_12aug05%20S.pdf

Sunlight Into Wine (this is a classic that nearly every viticulture student reads)

https://www.amazon.com/Sunlight-Handbook-Grape-Canopy-Arrangement/dp/1875130101?ie=UTF8&*Version*=1&*entries*=0

From Vines to Wines

https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_sim_14_10?ie=UTF8&dpID=51nfgvc6%2BeL&dpSrc=sims&preST=_AC_UL160_SR107%2C160_&refRID=FY1P8X9AZ464ADRVAKHA

Grape Disease Management Guide

http://www.oardc.ohio-state.edu/fruitpathology/organic/PDF/OSU-Organic-Grape-Diseases.pdf


Cover cropping in vineyards is on the rise (as it is across the agricultural world) If you're interested here's an article that covers some basics:

http://www.practicalwinery.com/septoct04/septoct04p22.htm

Practical Winery is a great resource with many good articles. And here is a great book on cover cropping:

https://www.amazon.com/Cover-Cropping-Vineyards-Growers-Handbook/dp/187990635X?ie=UTF8&*Version*=1&*entries*=0

Edit: One more winemaking book that has been very helpful for me. The Winemaker's Answer Book:

https://www.amazon.com/Wine-Makers-Answer-Book-Solutions/dp/1580176569/ref=sr_1_1?s=books&ie=UTF8&qid=1464790148&sr=1-1&keywords=winemakers+answer+book

First, get the book The Home Built Winery. Inside of there, they have a large cabinet/closet that you can build that will help you store your containers in an organized manner, and keep the temp controlled. Then build a crusher and press, and anything else that you think you may need. Don't forget, you're going to need a lot of carboys and/or larger containers that will fit in your storage closet.

I'd want a good pump and a great filter system and a better way to bottle and cork.

As for a kegging set up, you should look at the homebrewing sub-Reddit, they build kegerators all the time. But you're going to have to use something other than CO2, unless you plan on only serving sparkling wine from the kegs.

Edit: I also forgot to mention that if you plan on getting bonded, then you're most likely going to need a sink in the garage.

I'm not very experienced with ampelography, but I'd be willing to wager those are table grapes.

That's not to say you can't make wine from table grapes, but (perhaps only in my own opinion) they're much better suited to be used fresh, juiced and frozen, or preserved as a jelly.

You may want to consider thinning some of the fruit or the vine may struggle trying to get that much ripened. I have 3 table grapevines that have had more fruit on them this year than ever before.

Lastly, depending on your local wildlife, yes, you probably should net the vine to keep the birds out. That fence looks pretty low it wouldn't be much trouble to drape a Bird-X net over it. At the very least put up a bird decoy or scare tape. I doubt your community would look to kindly on noise makers.

I went through our local UC Cooperative Master Gardener program and also read up on a few books.

http://www.amazon.com/From-Vines-Wines-Complete-Growing/dp/1580171052

It also helps to volunteer as a host at a local winery where you pour for guests. At a smaller winery you usually get to talk to the winemaker and get some ideas on what works in you area. I also found going up to Napa and shopping at the vineyard supply stores gave me a lot of insight on what worked and what didn't.

http://aj-vineyardsupply.com/

http://www.orchardvalleysupply.com/

http://www.jimssupply.com/Category/Vineyard_Supplies

As for getting vines I started mine from cuttings of neighbors and friend's vineyards. Don't forget the rooting hormone powder.

http://hormex.com/labels/BCC_No8.pdf

Otherwise you can order the vines from nurseries listed on the Univerity of California National Grape Registry

http://ngr.ucdavis.edu/disclaimer.cfm?returnpage=/index.cfm

Have fun and good luck!

If you are into native plants Wine from the Wilds is a good book talking about how to make wine from stuff you would find in north american forests. Loads of recipes and plant ID knowledge. My favorite easy to make wine is Strawberry wine. It is hard to find real strawberry wine in stores, so that might be a good starting point.

Ian Tattersall, et al: The Natural History of Wine. It's technical, thrilling and fantastic!

https://www.amazon.com/A-Natural-History-of-Wine/dp/B0178FO4KQ/ref=sr_1_1?keywords=natural+history+of+wine&qid=1573583908&sr=8-1

I'm in the same boat as you. I followed this recipe. The only additional step I took was melting the sugar before I added it to the mix.

I bought a jug and a set of airlocks on Amazon. I bought a 4lb bag of sugar, a can of frozen white grape concentrate, and some packets of yeast at the grocery store. It cost about $25 total, but most of it was on the jug and airlocks, and I won't have to buy those again.

Since I had the extra airlock, I started another batch in a 3/4 gallon bottle of grape juice with some added sugar. Should the grape juice batch turn out better, the $10 jug wouldn't have even been necessary. I'm 10 days in, we'll see which batch turns out better.

The Joy of Home Winemaking by Terry Garrey.

Link. https://www.amazon.com/gp/product/0380782278/ref=dbs_a_def_rwt_bibl_vppi_i0

It's the best.

This is a good book for someone just starting out making primarily non-grape fruit and vegetable wines. It's pretty high level and doesn't get bogged down in nitty gritty, but gives you a process to make solid wine and encourages experimentation:

https://www.amazon.com/Joy-Home-Wine-Making/dp/0380782278

If you'll be doing anything at all with the vines, From Vines to Wine is a really great book. I'm just finishing it up. It's very well written, and just comprehensive enough to give you a working foundation without overwhelming you.

I'm partial to this one: The Joy of Home Wine Making

It has many simple recipies and is a good book to start with.

I’m a fan of this one, has a great spectrum of higher level understandings all the way down to the chemistry :

https://www.amazon.com/Winery-Technology-Operations-Handbook-Wineries/dp/0932664660

I let it age in secondary for about 2 months. Did a taste test today and it was fantastic. The vanilla bean was hardly noticeable, so I backsweetened with this -

https://www.amazon.com/Torani%C2%AE-Vanilla-Syrup-750-25-4/dp/B000AXWA0A/ref=sr_1_5_a_it?ie=UTF8&qid=1541595577&sr=8-5&keywords=vanilla+flavoring

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It worked really well!

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I do have a concern though. Once I pulled all my wine into my bucket for bottling, I couldn't find my stabilizer. I used sodium metabisulfite to help kill the yeast that was there, but if there is any alive I don't have the stabilizer to prevent re-fermentation. What are the chances that could happen here? Letting it sit in secondary for ~3 months total, and siphoning off all the lees I wouldn't expect it to cause trouble. Thoughts?

they make screw top wine bottles these days. They work just fine.

https://www.amazon.com/North-Mountain-Supply-Flat-Bottomed-Screw-Top/dp/B07NDVXG1N

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Though for a red, perhaps cork is better. My local homebrew store rents them out for $5.00/day.

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https://www.tastingtable.com/drinks/national/screw-top-wine-vs-cork

If you looking for wine bottles you can totally wash out and reuse whatever you drink and buy a corker.

It's not that hard to bottle with cork. I have this corker and it is fine for a few bottles:

https://www.amazon.com/dp/B01NCYZA9O/ref=sspa_dk_detail_4?psc=1&pd_rd_i=B01NCYZA9O&pd_rd_w=f2qbN&pf_rd_p=f0dedbe2-13c8-4136-a746-4398ed93cf0f&pd_rd_wg=RYbTp&pf_rd_r=5W9DW8QM1JE2CABS143Y&pd_rd_r=6d6a27a0-28ac-11e9-8fda-23ec39d64fe3

Corks you can find for a few bucks. So like for 25$ you cork your bottles.

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If you want excellent detail check out Yair Margalit's books:

https://www.amazon.com/Winery-Technology-Operations-Handbook-Wineries/dp/0932664660/ref=mt_paperback?_encoding=UTF8&me=

My suggestion is The Joy of Home Wine Making

I really suggest you buy this https://www.amazon.com/Vines-Wines-5th-Complete-Growing/dp/1612124380/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=G19S23HMQXDA77PQZMCN
It will teach you all the basics you need to know about winemaking :)

Side note: If you do use an airlock for long term, get this type....

https://www.amazon.com/Twin-Bubble-Airlock-Carboy-Bung/dp/B00A6TRKO4/

versus this type....

https://www.amazon.com/Home-Brewing-Supplies-48-9AJX-W965-Econolock-6pk/dp/B0041F2DL4/

I currently have six carboys on the rack coming up on 12 months and they all have the first type of airlock with the double chamber. At most I have lost 5mm of water over that period. I use a sharpie to mark a line so I can see if they are evaporating. With the second type of airlock, I can't go three months before having to add water. They also have a tendency to open a pathway for air to get to the wine while looking like they are okay for fill level.

https://www.amazon.com/Vines-Wines-Complete-Growing-Grapes/dp/1580171052