Wine collectors are known to love their wine so much in that they form a hobby of making wines in their spare time. Some casual wine drinkers also enjoy this art of making wine and therefore also do it themselves. Regardless of why one is making the wine, there are several factors that should be put into consideration to guarantee the success of the whole process. Most people make too much wine at the same time and this is among the biggest mistake they could make. It is wiser to make wines in smaller batches that one can easily focus on as opposed to making too much and running the risk of it not turning out as expected in the long run. It is also important to ensure that all equipment used has been cleaned and sterilized properly using glass cleaners. Another tip is freezing the fruit and thawing it before making the wine to ensure that the yeast actively extracts the flavor in it. Sterilize the fruit as well using sodium metabisulphate during the entire thawing process. Oxidation makes fermentation very difficult and should be reduced by crushing the fruit and removing the seeds while it is still in the sodium metabisulphate. Ensure that the fruit is protected from oxidation immediately after crushing and seeding.

The sugar should also be sterilized by boiling it in a bit of water for about three minutes. Pour it over the fruit that has already been crushed in order to remove whatever traces of sulphur dioxide there might be. If the sugar is too hot, it might give the fruits a cooked taste and remove the flavors hence make the wine taste like it was made using boiled fruit. Another tip is using a starter bottle by mixing yeast and sugar of equal amounts in already boiled and cooled water and letting it ferment before adding the must. The tub used for making the wine should be big enough to allow the fruit to float freely on top and allow one to press it easily on the side of the tub about twice daily. The fermentation process takes about 7 days if the weather is cold and about 4 days if the weather is warm.

If one wants to increase the body of the wine, a few sultanas or raisins can be added. A single banana can also be added without risking the chance of the wine having a banana taste. Add sugar in two phases and always leave a bit of space at the top in case of frothing. The wine will take about 2 years to mature and should not be hurried or bottled too early. This simple mistake can make the work covered in two years futile.