how to make Balinese grape wine using simple tools
- account_circle Handy (Pimred)
- calendar_month Sel, 25 Nov 2025
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PERWIRANEWS.COM, JAKARTA – The process of making Balinese black grape wine can be done at home using simple equipment. With fresh grapes, beets, dragon fruit, sugar, and yeast as the main ingredients, this method can produce homemade wine with consistent quality. The initial stages begin with cleaning the ingredients and continue to the first fermentation process, which requires a closed container and minimal light exposure.
According to the production guide, the main ingredients needed include 3 kilograms of fresh grapes, 70 grams of dragon fruit, 100 grams of beets, an appropriate amount of cinnamon, and 1 kilogram of sugar dissolved in 3 liters of boiled water. These ingredients help create the distinct flavor, color, and aroma of the final fermented product.
The process starts by washing the grapes thoroughly and soaking them in hot water for about 10 minutes. This step aims to remove pesticide residue and eliminate bacteria that may be attached to the grape skins. The beets and dragon fruit are then peeled, washed, and cut into small pieces to make them easier to crush before fermentation.
All three types of fruit are crushed manually, not blended, to maintain the texture and final taste of the wine. The crushed fruit mixture is then placed into a fermentation bottle along with the sugar solution.
Yeast Activation Process
One of the crucial steps in wine making is activating the yeast. The yeast is mixed with a small amount of sugar water and left for about 20 minutes until it becomes active. Once signs of activity appear, the mixture is added into the bottle containing the crushed fruits.
Cinnamon is also added to give a distinctive aroma and enhance the wine’s character. After all the ingredients are combined, the bottle is sealed tightly and fitted with an airlock to ensure the fermentation process runs without interference from outside air.
Fermentation and Storage
The fermentation bottle must be placed in a dark area to ensure optimal fermentation. Fermentation is considered complete when air bubbles in the airlock stop appearing. This marks the initial phase before moving on to the next steps.
The guide notes that the next part will be explained in the second section, which will cover the filtering process, maturation, and the final stages of homemade wine production.
- Penulis: Handy (Pimred)
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