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Lakeland, the home of creative kitchenware

It's easy to make your own wine

Imagine the scene: a long hot summer evening with friends, a glass of crisp, chilled Chardonnay drawn from your own cellar in your hand. It doesn't have to be a dream. It's really easy to make your own wine for a fraction of the price of shop bought. There are several to kits to choose from, both red and white, and each kit makes either fifteen or six bottles.

Cheers! Download and print our lovely homebrew labels for free

Your step by step guide...

Choose your wine kit, for the Cedars Gold 15 bottle kits use the Muntons 15 bottle fermenter. Please note: the Stark Naked 15 bottle kits do not require additional water. Then follow the instructions below.

In addition to your wine kit you will need the following items

  • Sterilising agent
  • Muntons' 15 bottle fermenter
  • Bung and airlock (if not using Muntons' fermenter).
  • A length of siphon tube (if not using Muntons' fermenter).
  • 15 wine bottles with corks
  • Hydrometer
  • Thermometer
  • Wine bottle corker

1. Empty the contents of your wine kit into your sterilised fermenter, rinsing out any residual contents with a little cold water and adding it to the rest. If your recipe requires sugar, add it at this stage.

2. Boil 1.4 litres of water. Allow to cool slightly and then add to fermenter. Top up the fermenter with cold water, leaving 3-5cm at the top. (If using a glass fermenter, do not pour boiling water into it as the glass may break.)

3. It is a good idea to check the temperature of the wine before adding the yeast. Ideally, it should be between 20-25°C. Make a note of the specific gravity reading using a hydrometer. Sprinkle the wine yeast directly onto the liquid and gently agitate the fermenter to disperse. Seal the fermenter with its lid and airlock, half-filling the airlock with cold water.

4. Place the fermenter in a room with a reasonably constant temperature, ideally between 20-25°C. Fermentation will begin after about 24 hours. Leave the wine fermenting for about 10 days.

5. At the fermentation add the contents of any flavouring sachet (if using) and stir well. Leave for about two hours. Add the stabilizer sachet and finings and stir well with a sterilised, long-handled plastic spoon for 30 seconds. Agitate the fermenter to release any carbon dioxide – this will reduce the time it takes for the wine to clear.

6. Once your wine is clear, simply decant into sterilised wine bottles leaving a gap of about 5cm at the top. Insert your cork, label and store for at least a few weeks – or until you can't bear to wait any longer. Your wine will improve with age.

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