Wine collectors get into the habit of making wines because they enjoy the art of taking wine so much. Some casual wine drinkers also enjoy this art of making wine and therefore also do it themselves. Whether one is a collector or a casual drinker, several factors should be considered in order to ensure that the process is successful. One of the biggest mistakes people make is making too much wine all at once. It is actually better to make wine in small batches that one can pay attention to rather than making too much and spoiling the entire batch. Commercial glass cleaners should be used to wash and sterilize all equipment that will be used to make the wine. To ensure that the yeast removes as much flavor from the fruit as possible, it should be frozen and thawed before use. Sodium metabisulphate should be used for sterilizing the fruit during the 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. Protect the fruit from oxidation right after crushing and removing the seeds.

Sterilize the sugar as well by boiling it in water for 3 minutes. After that, pour it over the crushed fruit in order to remove any sulphur dioxide present. The liquid sugar should not be too hot as it will give the fruit a cooked taste, which extracts the flavors and is not good for wine making. Mix yeast and sugar of proportionate amounts with boiled then cooled water in a starter bottle and let it ferment for a while before adding the must. Use a beer making tub big enough to allow the fruit to float on the top and ensure that it is pressed against the side and pushed to the bottom at least two times daily. The fermentation process takes about 7 days if the weather is cold and about 4 days if the weather is warm.

Add a few sultanas or raisins to increase the wine body. A single banana can also be added without risking the chance of the wine having a banana taste. Sugar should be added in phases and some room should be left on top of the tub in case of frothing. One should set aside at least two years to allow the wine to mature and this should not be hurried or the wine put in bottles before it is time. This might spoil a good wine after it has matured well for over two years.