Homemade Isabella Grape Wine
Real flavor and a traditional fermentation method! Homemade Isabella wine turns out with a bright aroma and a light acidity. One of its advantages is how easy it is to make. It requires a minimum of ingredients and equipment. The main thing is to follow the fermentation steps correctly.
Updated : 08 December, 2025
Easy
More than 1 hour.
Ingredients
10 kilograms
Grape
1 kilograms
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make homemade wine from Isabella grapes? Prepare all the necessary ingredients. Use only ripe grapes - they contain more juice.
Step 2
First, pick the clusters. The amount of grapes in the recipe is approximate. You can take a bit more or a bit less.
Step 3
Thoroughly crush the grapes by hand. For convenience, use disposable gloves. Alternatively, you can crush the berries with a wooden masher.
Step 4
Transfer the crushed berries (the must) and the juice into a deep container where further fermentation will take place. I used large jars. Cover the top with cheesecloth so that insects can’t get in, and place in a dark, warm place for 4-7 days.
Step 5
Stir the contents of the jars 2-3 times a day with a wooden rolling pin or spatula, otherwise the juice and berries can turn sour. Watch the process. After 1-2 days the first signs of fermentation will appear: foam, fizzing, and a sour smell. The length of this stage affects the final result. The longer the must stands, the more intense the aroma and flavor of the wine will be. You can control this, but I do not recommend keeping the must for more than 7 days (or less than 2).
Step 6
Then strain the mass through cheesecloth folded in 2-4 layers. Discard the grapes; you won’t need them anymore. For the wine we will use only the resulting juice (the must).
Step 7
Pour the juice into a large carboy or 3-liter jars. Leave some empty space on top (as in the photo), filling the vessel to about 2/3 of its volume.
Step 8
Stretch disposable gloves over the necks and prick one or two tiny holes in them with a needle, or install a water lock. Leave in a dark, fairly warm place for two days.
Step 9
Stretch disposable gloves over the necks and prick one or two tiny holes in them with a needle, or install a water lock. Leave in a dark, fairly warm place for two days.
Step 10
Put the gloves back on the jars and move them to a dark place for 1.5-2 months. After this time the glove will deflate - that means fermentation has finished. Pour the wine into a clean jar, discarding the sediment. Taste the wine. If needed, add a little more sugar, mix, put the glove back on and leave again for 1.5-2 months to re-ferment (I usually skip this and after the first two months under the glove go straight to step 12).
Step 11
Pour the young wine into clean bottles, leaving the sediment in the jar, and cork them. Leave the wine in a cool place for 1-2 months to mature. After 10-15 days check the bottles. If sediment appears, pour the wine into other containers and continue aging at a low temperature.
Step 12
Isabella grape wine is ready - you can taste it!
Author note
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