Q&A for How to Make Cheap Wine

Any type of yeast will work, but each contributes its unique taste to the wine. For example, bread yeast will give your wine an off-taste that tastes very yeasty. Wine and champagne yeast does not add this off-taste.

Take the mushroom, boil it with water and mash until it becomes a thick mixture. Add to grape juice and leave for 6 weeks with an air cap. After the 6 weeks, open the air cap and add some sugar to the juice (add sugar to a cup first and pour boiling water into it so that it melts and becomes a sucrose) pour this into the juice (about 1/4 cup) and shake well, then enjoy!

Grapes are one type of fruit you can use in a wine. However, sugar is a mandatory ingredient in the fermentation process, and should be used regardless of any fruit you are using.

Using too much yeast will affect the flavor of your wine. In some cases, this can result in a sulfur taste in your wine.

If you expose it to oxygen, it will turn to vinegar, which could be used for cleaning and many other purposes.

Add more sugar and yeast, then age it a little longer. More sugar and yeast will produce a little higher percentage of alcohol. You can experiment and see what works best for you.

Yes, you can, but it will be more expensive overall.

No. Methanol can only occur once the wine is distilled (heated up) to 82 degrees Celsius or above. Even in distillation, if the correct procedures for venting carbon dioxide and keeping oxygen out of the process has been followed, this method will not produce any toxic or dangerous gasses.

The glass will crack if you're lucky, but in most cases it will explode, sending shards and micro-fine pieces of sharp glass all over the room or storage area. You check for gas build-up by closely looking; timing and recording the speed and amount of bubbles that your airlock seal shows. If there aren't a lot, you are in the clear, if there are more bubbles and the speed increases noticeably, then you may need to vent the container a bit (6 seconds or less should be okay). You can also buy a brewer's dial or a very sensitive dial scale for this purpose.

Either you did not ferment all the existing alcohol, or you intentionally "back-sweetened" it. Back-sweetening is when you intentionally add sugar back into the wine after fermentation is complete to make a sweet wine.

Yes, but an airlock works better because it lets the CO2 escape. A balloon will allow for expansion and keep oxygen out, but the flavor may be off.

Definitely. Any fruit juice can be used. Wine is essentially fermenting sugars found in juice. Beer is fermenting sugars found in grain.

Any sugar will work, although natural juice will produce better results. Powdered juice may have a pungent taste. Experiment and see what happens.