Q&A for How to Make White Wine

You have to rack it, which means you need to siphon off the juice from the sediment or filter it.

No. Just jostle it lightly every two to three days.

There isn't a way that you can make wine in one day. Wine takes time.

If it is still in its fermentation process, then yes you can harm the process of it fermenting correctly. It needs to be in a warm room temperature to properly make use of all the sugar available to the yeast.

Yes, but that's uncommon for traditional table wines. Most white wines range from 11% to 14% alcohol by volume (ABV). Wines over 15% are often fortified with distilled spirits or made from grape varieties with high sugar content. Examples include fortified wines like sherry or some dessert wines. Check the label for the exact ABV.

After racking, it's generally better to store wine at room temperature if it's still aging. Ideal storage conditions are around 55–60°F (13–16°C) with stable humidity, which allows the wine to develop its flavors. If the wine is finished and ready for drinking, you can refrigerate it to preserve its freshness, especially for whites and rosés. Refrigeration slows down any remaining fermentation or spoilage processes but isn’t necessary for long-term aging. Always store the wine away from direct sunlight and vibration.