Grape concentrate or grapes is the main ingredient you need to make domestic wine. It is excellent if you have some land to grow grapes on, because then the wine you get from these grapes will be really truly yours. If you have to use grape concentrate, make sure you are using the best quality possible. You will find exceptional grade concentrates online or in home brewing stores. After grapes (or their concentrate), you will need yeast plus other requisite brewing necessaries. If this is your first time making wine, do not buy things individually, try to find a whole wine kit that contains everything you need. Assure yourself that you really want to continue with wine making and if you think you want to pursue this, start buying more sophisticated equipment.

You will need to perform some five to eight tasks in wine making, depending on what you are using, grape or concentrate. In case you are using fresh grapes, you will need to harvest them off the vines. Do not leave behind any stem fragments on the grapes - remove them carefully. Stems contain bitter tannins.

After all the stems are removed, press on the grapes' skins so that the juice oozes out. You can use various tactics to achieve this. Crush the grapes, this is the favorite method of the wine makers. The extent of crushing the grapes will have an effect on the taste of the wine you get. Well they practically leave the berries wholly intact so wine makers who want to keep a fruity flavor for their wines will as good as not touch the berries at all.

The step following this is known as primary fermentation. This step is the step of fermentation of the sugars in the juice by the yeast cells. The byproducts of the fermentation step are alcohol and yeast plus in some situations, you will need to add some more yeast. This helps to ensure a stable and consistent conversion which may not be the case if you rely solely on the yeast that is found on the fruit itself.

After the primary fermentation, more juice will need to be extracted from the fruit. It should be noted that the juice that is extracted in this step is typically not as high of a quality as the juice that is extracted during the crushing phase. This happens because the free run juice that you got during the initial crushing process had minimal contact with the skins and the stems. Do not think, however, that this second juice is of no value. Press juice is used in the large wineries to increase the total output.

When the pressing process is completed, there is a secondary fermentation going on it, along with its aging. As the wine maker, it will be up to you to determine how long the wine should ferment.

The bottling process is the last step of wine making. Wine can be directly added into bottles but you may need to add some sulfites so that the fermentation process can come to an end which will also act as a preservative for the wine. Finally, the bottle of wine is sealed with a cork.