See our recipe for making red wine at home from handharvested shiraz and grenache grapes.
We use a wooden basket press to get the most juice out of the grapes but you can still make it without.
We leave our wine to age on the lees in the sanitised glass demijohn and use sulphites only in the beginning of the process to prevent wild or bad yeasts from ruining the wine.

0:48 Lets get started...
1:01 Harvest the grapes
1:59 Destem the grapes into a foodgrade container
2:28 Squeeze the grapes as you go and include some stems
2:57 Add 1 Campden tablet per 5 litres of must (grape juice)
3:21 Stir in and leave for 24 hours
3:40 Keep container covered with cotton fabric to stop fruit fly
​3:46 Add 1 gram of red wine yeast per 5 litres of must
3:53 Add water to activate
5:05 Push grape cap down twice per day, replacing fabric cover
5:29 After 1 week the must is ready to press
5:52 Use a basket press to squeeze as much wine out as possible
6:50 Pour wine into sterilised demijohn through a fine mesh strainer
7:15 Add airlock and leave to age
7:22 After 6 months decant/siphon into wine bottles

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