Wine

Description

A low alcoholic beverage, made from grapes and fermented with yeast.

Production

Natural

Without access to yeast, one can create their own with a container filled with grape juice and covered with a cloth to prevent pests from destroying the product. It is then to be left in a dark space and left for months until fermented by a yeast fungi. After the wine is considered done, the yeast is to be separated from the mixture to be stored for further use.

What to avoid

The natural method can produce desired effects, but can still be contaminated by other microorganisms. Any smell not attributed with alcohol or wine should be taken with caution and the wine discarded. In case of contamination, the yeast at the bottom of the mixture can be used again.

Culture growth

If in possession of yeast, a mixture of grape juice and sugar at least should be made to be considered a traditional wine, but additional fruits or berries can be added. The mixture then must be added to either a open container or one with a water lock, which prevents air contamination. It is then left for at least a month to achieve fermentation, after which the yeast should be removed to begin the aging process

What to avoid

Overfeeding or underfeeding the yeast may cause wine of low quality.