If you forget or miss taking the first reading, you will not be able to determine the finished alcohol level. Correct adjustment of acidity is needed for most fruit juices and all vegetables. The carbon dioxide is released and the liquid that is left behind become less heavy. This will remove any air bubbles trapped in the device. If I follow the correct timings ect, what’s the worst case scenario with % alcohol level of the finished wine ?!? How do you think about the answers? As good a place as any to get started is my own beginners' method. People have made it for centuries for home consumption, but it is not usually made on a commercial scale. James A Watkins from Chicago on January 19, 2012: Very interesting. You'd have to be unlucky. if I use table sugar water and yeast to make alcohol would it be safe for drinking purpose. The alcohol hydrometer test the alcohol content of distilled spirits only, it does not work on wine or beer. One of the many reasons that people buy wine making kits and wine making supplies in the first place is that making your own wine gives you so much control over the finished product. Dave McClure (author) from Kyle, Scotland on January 23, 2019: Ten days is a very short time so the wine would still have been full of active yeast. The main reason homemade wine gets such a bad press is that much of it is dreadful. Even the finest Chateau-bottled French wine, if drunk to excess, can lead to liver disease, kidney failure, and heart attack. Not clever. more than that and your just drinking hooch not wine. Safety comes from using a sound method and applying care and cleanliness to the process. The main reason homemade wine gets such a bad press is that much of it is dreadful. On the other hand the juice will have been pasteurised which inevitably loses some of the freshness. This was my method of airlock. Once the fruit is crushed or cut and in this case canned peaches as well are added to the fermenter and mixed with the remaining ingredients, probably 80 percent of the sugar is already extracted from the fruit before you take your first hydrometer reading. My homemade plum wine is delicious! Either way, the batch should be OK. Can bottled wine spoil from ethanol to methanol. You should be ok then. Modern plastic water bottles with the cap loosely fitted are a perfect alternative. Question: is it in any way harmful to make wine in a gallon jug with grape juice, canned fruit cocktail, yeast and a condom balloon on top that is kept in brightly lit areas like the kitchen? This makes non-alcoholic wine much less sugary than grape juice, but with the same great flavors and complexity as wine that contains alcohol. You will probably get away with the glove method, but next time around I'd look for a drinking water bottle with a screw cap. Heat on the stove a mixture of 50% water, 50% sugar until it becomes a clear liquid. Question: Would home brews made in the 1970s from blackberries and gooseberries, that smell and taste fine be harmful to drink? But, beware of vegetable or grain 'wines' that don't include additional fruit acids. Most kit wines start out with a spec grav of about 1.090 which gives you approx 12 percent alcohol. I don’t want to poisin myself or anyone else. I started it in August 2012 with a 1.08 reading and I’m at 1.0 now in January 2013. Answer: Yes, you can use grain as an ingredient but not on its own. Drop the hydrometer into your wine before fermentation. It won't help the wine, but it will inflate to an enormous talking point!). If you have high pH then yes add acid. It has a wonderful sweetness and bouquet of red plum and I want to bottle it now but when I removed the airlock, it was a little fizzy. The enzyme reaction described above can go horribly wrong if the juice does not contain enough fruit acid. I have just started making wine again after many years and was tempted by the balloon method as a way to be able to use 5-litre plastic water bottles rather than expensive glass demijohns. Not all balloons would taint the drink. The first reading was 110 and before transferring into second demijohn it now reads 990. You can sign in to vote the answer. As you can assume, this same trend is present in higher alcohol drinks. It is a potential alcohol scale meaning that is how much alcohol you can make with the sugar in the juice. Properly measuring the alcohol content of homemade wine or beer requires the use of a device called a hydrometer. Safer and more controllable. Annie. The alcohol content in wine can range from as little as one percent to 20 percent. I have managed the process carefully and scientifically. Answer: Yes. Write down the number for future reference. In particular, acetaldehyde can become dominant in the end product, adversely affecting the smell and greatly increasing the risk of hangovers. Can I use the distillation process to remove diluting components and to increase the percentage of alcohol. Do not allow any of the sediment to enter the turkey baster. I've been looking to improve my wine. This is produced by an enzyme reaction which metabolises the sugars in the juice to form ethanol and carbon dioxide. However, if the is any residual sugar it will throw the reading off. Is this dangerous? And for wines that are noticeably sweet, the readings are off the chart. What kind of alcohol tester other the vinometer can I buy to measure the alcohol of my finished homemade wine? Your email address will not be published.