Although making of wine is a bit offtopic to bodybuilding, research says good wine is a killer of cholesterol and burns away  fat on frequent use. The wine available in the markets are either so sweet or  tastes like vinegar. On top of it they are very expensive. So I had decided to make it at home. The first thing I did was to buy a book on wine making "The  Wine Maker's guide" by JP. Choffel. I chose to make white wine from apple about 40 litres.

These are the ingredients and equipments needed

1. Apple - 50 kg
   
2. Masher(I used the conventional wooden bucket and a heavy piece of wooden log)
3. Water - 40 litres
4. Yeast - 20 gms
5. Sugar - 12 kg
   
6. Potassium Meta Bi Sulphate or Campden Tablet
7. Hydrometer -950-1200 range
8. Big Buckets -2
9. Long handled stirrer
   
10. Water can 2 (20 liter capacity, the normal plastic water can with narrow neck)
11. Corks and Saline tubes
    

I bought 50 kg's of apple, ripe ones  removed the seeds and mashed it out. I cleaned the Bucket, stirrer with potassium  meta bi sulphate solution. (Prepare the solution with 1 liter of  water and 100 gms of potassium meta bi sulphate)
Then the mashed apple was divided into 2 and put in the buckets. 20 liters of water was added to each bucket. 6kg of fine sugar was added to the bucket. I bought the best sugar in market. If you go for cheap sugar then the finished wine will not be of the high quality. Then the yeast was added approximate 10 gms to a bucket. A long handled stirrer(I used the stem part of a pal tree leaf) was used to stir the solution. Be careful to stir them in clockwise direction which is believed to be good for yeast multiplication.

(Here is what I did and I am writing it in simple words if you wish to try it at home)

Fermentation with air - phase 1 

Cover the bucket with a clean cloth and leave the solution to ferment with availability of air. Stir it twice a day for 5 days. By then the yeast would have broken down the sugar and apple must.  The fermentation will be furious and you will see bubbles and foams from day2. It will be vigorous till day 4 and the must will start settling down by then. If the must is not settling down and you notice fermentation even on day 5, you can allow it to ferment for a couple of days more. Do not forget to stir it twice a day so that the must is distributed evenly. Once the primary fermentation is stopped filter the solution by a clean white cloth.

Fermentation without air (secondary fermentation)

Clean the  water cans with sulphate solution and rinse them thoroughly. Filter the fermented apple juice using a clean white cloth. By now it will have the smell of wine. Pour the filtered juice (we call it wine from now on) into the water bottles upto the neck only leaving an inch or so empty. If you have not enough wine to fill it, you can add clean water to make it up to the neck. Now place a airtight cap on the bottle. You can get this cap everytime you open a sealed 20 liter water can. Place the cap and wind the cap thoroughly with tape so that no air can get inside the bottle. You can use several techniques to prevent any air entering the bottle and to expell the air (gas) generated during the secondary fermentation. I used a saline kit for this purpose. With the sharp end I pierced the Cap and put the other end of the tube into a bottle of water so that no air can come inside but the fermented gases can ooze out through the water.

Leave it for 2 months and then rack it. Racking is just filtering again so that the wine is clear from any suspended particles. Leave it for another 2 months. Now the wine is ready to drink. However if you can bottle it and can keep it for another 6 months, it will give best results. In my case we just drunk the 40 litres  in 3 weeks.

I had took the pictures of all the apparatus, the procedures etc in my camera, but unfortunately it got corrupted. Next Time I start with wine making I will provide you with as much details as possible. Also I will offer a bottle of wine (inside India)  for the best comments