This year’s grape harvest has been incredible, and we’re hearing from all over – there are more grapes than people know what to do with. If you’ve got them growing in the backyard, coming in from neighbours, or even being offered up by local growers, now’s the perfect time to make wine.
Even if you’ve never done it before, wine making at home is surprisingly simple – especially with the right gear and a few good tips. At Brews and Ques NZ, we’ve helped hundreds of Kiwis get started, and with this year’s glut of grapes, we think it’s the ideal time to give it a go.
What You’ll Need to Make Wine at Home
Basic Equipment:
- Food-grade fermenter or bucket (20–30L)
- Grape press (optional but helpful)
- Hydrometer
- Airlock and bung
- Siphon tube
- Bottles and corks/caps
- Sanitiser
Ingredients:
- Fresh grapes (any kind)
- Wine yeast
- Pectinase enzyme (for better juice yield and clarity)
- Campden tablets (optional for sterilisation)
- Sugar (if needed to boost alcohol)
We stock complete starter kits with most of the above – just bring your grapes!
Step-by-Step: How to Make Wine from Grapes
1. Prep Your Grapes
Remove stems and dodgy fruit, then crush the grapes to release the juice. Do it by hand or use a crusher if you’ve got one.
2. Add Pectinase
Add Pectinase at this stage. It’s a fruit enzyme that helps:
- Break down skins and pulp
- Extract more juice
- Improve clarity in the final wine
- Reduce haze during aging
Dose as per label (around 1–2g per 10kg of fruit).
3. (Optional) Add Campden Tablets
To kill off wild yeast or bacteria, add Campden tablets and leave the crushed grapes to sit for 24 hours before adding wine yeast.
4. Check the Sugar
Use a hydrometer to measure natural sugar levels. Add sugar if needed to reach your desired alcohol content.
5. Add Yeast and Begin Fermentation
Sprinkle wine yeast and stir well. Let it ferment openly for 5–7 days, stirring daily and punching down the grape skins.
6. Press and Transfer
Once primary fermentation slows, strain or press the grapes and transfer the juice to a sealed fermenter with an airlock for secondary fermentation.
7. Rack and Bottle
Let the wine settle and clear. Siphon it off the sediment (rack) every few weeks until clear, then bottle and age for a few months.
Why Use Pectinase?
Pectinase is a game changer for home winemakers – especially when using table grapes or mixed varieties. It:
- Breaks down pectin in grape skins
- Increases juice yield
- Helps the wine clear naturally
- Reduces haziness and speeds up racking
We carry it in-store and online as part of our wine-making range.
No Grapes? No Problem
Even if you don’t have grapes of your own, keep an eye out locally – many backyard growers, orchards, and hobby vineyards have grapes going spare or selling cheap. A lot of our customers are getting together to split crates, organise a grape-buying co-op, or do a group harvest. It's a great way to share the load and get enough fruit to fill your fermenter without the full cost.
Let’s Turn This Year’s Grape Glut into Great Wine
If you’ve ever been curious about making wine at home, there’s no better time than now. The grapes are here. The gear is ready. And the results? Surprisingly good.
Whether you're starting from scratch or looking to top up your kit, we've got everything you need to make it happen:
- Fermenters, bottles, and presses
- Pectinase and yeast for all grape types
- Friendly advice, both online and in-store
If you're unsure where to start, just have a chat with David Sutherland in-store. He’s helped hundreds of home brewers and winemakers get started – and he’ll be happy to help you get on the right track too - 16a Scott Street, Blenheim 0800 374 663
Or pop into Brews and Ques NZ and let’s talk wine. We’re here to help you turn grapes into something worth sharing.
