Human ingenuity is a beautiful thing and, when combined with grapes, turns out a pretty good wine. A simple and inexpensive wine can be made by anyone that has a plastic milk jug, grape juice, yeast and a balloon.
To begin this process one will need to gather and clean a one-gallon milk jug. Make sure it is clean as possible before moving on to the next step. Milk residue and wine do not mix. The remaining items you will need for your wine making includes a balloon, straight pin, funnel and a measuring cup.After you have gathered the household items, it is time to get the ingredients together that will be turned into wine. You will need three cans of 100 percent frozen grape juice for a total of 144 fluid ounces. You will also need sugar and yeast. There is much debate on what type of yeast to use for this type of wine. You can use baker’s yeast that you find in the grocery store but it will give your wine a strong taste. If you like a milder tasting wine, then use wine yeast.
Decrease Serving32Increase ServingAdjustOriginal recipe yields 32 servingsIngredient Checklist
- 1 (.25 ounce) package active dry yeast
- 4 cups sugar
- 1 (12 fluid ounce) can frozen juice concentrate – any flavor except citrus, thawed
- 3 ½ quarts cold water, or as needed
- 200 milliliters per liter of wine
Instructions ChecklistOnce you have all the ingredients available to you, it is time to begin the process of wine making. The first step required is the thawing of the grape concentrate. After the three cans of grape concentrate have thawed, pour into the milk jug. To save on the mess, pour the concentrate not directly through the opening of the milk jug but instead use a funnel. After all three cans of concentrate have been poured into the milk jug, fill each can twice with tap water and add to the contents of the jug. The amount of water added will total six cans at this point.Once all the liquid has been added to the milk jug, place the cap on the jug and shake. This is an important step in the process of wine making and is called aerating the must. The must in winemaking terms means the juice. So the shaking of the milk jug thoroughly mixes the juice, which makes a better tasting wine but also adds air to the mixture.
After the fluid in the milk jug has been completely mixed, remove the cap and place the funnel on top of the opening. Pour ½ cup of sugar through the funnel, replace cap and shake forcefully. Do not let the sugar settle to the bottom. This could have negative consequences for the taste of the wine.
The next step in the process is preparing the yeast so that it can be added to the grape juice mixture. This can be done in two ways. The first way is to follow the directions on the package of yeast. It will tell you how to hydrate one packet of yeast, which is all you need for one milk jug. Another approach is to just place warm water in a cup and pour the yeast into it.
Do not stir the yeast yet. You must wait for it to hydrate before it is stirred. After a few minutes, add a few spoonfuls of sugar and stir. This sugar will begin to feed the yeast and cause it to foam. Wait until the foam has risen at least one inch and then pour into the milk jug.Place the cap on the jug and shake vigorously again. Continue to shake until the yeast and juice have properly mixed. Once this is done, get your balloon and poke 3 to 10 holes in it with the straight pin. These holes will allow the gases produced during fermentation to escape. After this is completed, remove the cap from the milk jug and pull the balloon around the opening. To reduce the chance of the balloon popping off, secure it to the milk jug with a rubber band, twine or heavy-duty tape. Once the balloon is secure, push it down into the milk jug.
After the balloon has been secured inside the milk jug, place it in a warm place and let it sit undisturbed. In about 12 hours, you should see some bubbles and hear some hissing. These are signs that your wine is going through the fermentation process.
In 24 hours, your balloon should begin to inflate. If this is not happening, you will need to add more yeast.Your milk jug wine will need to set for one to two weeks. During this process, the wine will go through its primary fermentation stage and the balloon will deflate. Once this occurs, remove the balloon and recap with the lid. Place the milk jug in a cool place such as a refrigerator.At this point, you can enjoy your milk jug wine but if you want a better tasting wine let it sit in the refrigerator for up to two months before drinking.
If you want a more refined wine, pour the wine out of the milk jug and leave the sediment behind. This sediment or dregs is made up of dead yeast cells that give the wine an odd flavor. An easy way of removing the wine and leaving the sediment behind is through a siphoning process. This is done by placing one end of a hose in the milk jug and sucking on the other end until the wine starts moving up the hose. Once this begins, place the other end of the hose in another gallon container. Continue the siphoning process until the wine is removed while leaving the sediment behind.
The general principles of winemaking can be found through this recipe for milk jug wine. So give it a try and have fun creating your own “house wine.”
Some people prefer to make their own when it comes to wine and today we are going to be doing just that but with some added THC.
- A minimum of four ounces of stems. One half to one pound is preferred. The leaves make the wine better so add as much of those as you want, but never add seeds. It makes the wine taste bad and they don’t have any THC in them.
- Two fresh oranges and a lemon
- 3lbs of sugar, either white or refined
- One cake of fresh active yeast
- 2 one-gallon jugs with caps
- Several smaller bottles
- A 3 foot length of plastic tubing
- Old nylon stockings
- Stuff the stems and leaves into a gallon jug. Remember, the more you put in, the stronger the wine.
- Squeeze the juices from the lemon and oranges, putting it in the jug with the weed.
- Heat 2 or 3 quarts of water to boiling, making sure not to use an aluminium pan, and completely dissolve the sugar into the water.
- Pour the sugar water into the jug with weed and, after making sure the cap is on tightly, shake it up. Then loosen the cap a little and leave the jug to cool down to room temperature.
- Heat up a little more water to luke-warm temperature (not boiling) and dissolve a packet of yeast into it. It might take a while but make sure the yeast is completely dissolved.
- Only do this AFTER the jug has cooled down properly. Pour the yeast mixture you just made into the gallon jug. Put the cap on, shake it up, then take the cap straight back off. Fill nearly the rest of the jug with cold water, leaving a couple of inches at the top so it doesn’t overflow during fermentation, and then put the cap on loosely again.
- Put some newspapers down on the ground and put the jug on top of them, and leave it in a dark place like the back of a closet. It should start fermenting after a couple of hours. If it overflows just change the newspapers and remember to never add more water for the first few days. It also helps to push the Marijuana back down to the bottom of the jug with a wooden spoon. Just remember to put the cap back on the jug.
- When the fermentation calms down, you can add more water over the next two weeks while the fermentation finishes to keep the gallon jug topped up. Also keep pushing the weed back down like you did before.
- How long it will take to ferment can change, but it takes about four weeks overall. To test if your wine has finished fermenting just tip the jug back and forth a little. If no bubbles go through the stems you put in there, then it’s done. Congratulations. Remember to TIP the jug, don’t SHAKE it.
Bottling and Aging:
When all the fermentation is done then you’re ready to move on to bottling it and taking it out of the jug. Take the jug and move it carefully to somewhere like a sink, and start siphoning the wine from one jug to the other. Make sure you don’t disturb the sediment that forms at the bottom of the first jug. Start the siphoning by sucking on the rubber tubing to the liquid flowing. It’s also a good idea to let the wine pass through a couple of layers of clean nylon stocking before it reaches the second jug, to help filter out any bits of sediment or other unclean things that could affect the quality. The wine itself will still look pretty murky at this point. Don’t worry because it clears up during the aging process.
Throw away the first jug, complete with the stems and anything else left in it. It’s best to put it in a plastic bag and then throw away everything. Take the new jug and put it back where you left the first jug. This time leave the jug alone for about a month or so. By the time it’s done it will be much clearer and look cleaner. When it’s all done take it back to the sink and, again, be careful not to disturb the sediment forming on the bottom.
Rinse several bottles in the water. It’s finished aging and now you have to bottle it. Carefully siphon the wine again, through nylon once more, into the bottles. When a bottle is filled cap it off and seal the cap with either electrical tape or melted wax if you have it.
You can drink the wine now, but I wouldn’t if I was you. It would still taste pretty nasty. It’s worth putting it back in the dark place and letting it age a little more. The longer you leave it the more mellow it will taste. Six months is the recommended amount of time.
The wine will affect you like any alcoholic drink or pot based product would. Keep in mind it’s a lot stronger than your average alcoholic drink and you will get hammered pretty quick. It takes about half an hour or so for the weed to kick in, but the effect gets stronger as time goes on.
So there you go. Now you can make weed wine of your own and get one hell of a high.