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A Cheap and Easy Homemade Wine Recipe

Gary Miller shares his easy homemade wine recipe using fruits or honey to create a cheap wine from home.

| September/October 1970

  • Cheap and easy wine
    You can make wine out of almost any fruit. In fact, you can make it from just about anything that grows. I have used grapes, pears, peaches, plums, blackberries, strawberries, cherries and—my favorite—honey.

  • Cheap and easy wine

In the DEAR MOTHER section of MOTHER EARTH NEWS No. 3, Gary Dunford asked if it's possible to make wine at home without buying $40 worth of equipment. The answer is yes.

I started making wine with stuff I could scrounge while living in a one room apartment in the city. Following are my own Super Simple directions. They're guaranteed to drive dedicated winemakers up a wall but they do produce results. Anyway, they're a beginning and beginnings are the most important part.

You can make wine out of almost any fruit. In fact, you can make it from just about anything that grows. I have used grapes, pears, peaches, plums, blackberries, strawberries, cherries and—my favorite—honey. Honey wine is called Mead. The so-called wine of the gods. It's cheap, easy and good. Here's how:

Homemade Wine Recipe

Get a gallon jug, preferably glass but plastic will do. Clean it out good. Smell it. Someone may have kept gasoline in it. Wash the jug with soap (NOT detergent), rinse with baking soda in water and—finally—rinse with clear water.

Put a pint and a half to two pints of honey in the jug (the more honey, the stronger the wine), fill with warm water and shake.

Add a pack or cake of yeast—the same stuff you use for bread—and leave the jug uncapped and sitting in a sink overnight. It will foam at the mouth and the whole thing gets pretty sticky at this point.

6/13/2018 6:35:13 PM

Thank you for sharing.

5/8/2018 9:26:23 AM

for years we've left a gallon milk jug of 2 parts mashed blackberries/one part honey on the counter for a few days. (these jugs are the ones we use for picking, with a chunk cut out of the top. that, i think, invites the yeasties (i don't really know what i'm doing). then we transfer to a milk jug that will close and refrigerate, burping daily. occasionally i've gotten a rich vinegar that makes fabulous "shrub", and the rest of the time, the blackest, most elegant "cold duck" aperitif. the vinegar makes delicious sauces and fine gifts, so i never count it a failure. but i'll try to consciously make wine this year! we also have left opened commercial juices on the counter for a day or two, checking daily, before we refrigerate, and nothing is more delicious than the elderberry juice you never got around to turning into jelly, discovered when you finally clean all the way to the back of the refrigerator.

11/1/2017 9:14:30 PM

We've been doing this for years. Makes great wine! Our thorned wild blackberries make the best next to wild mustang grapes.

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