When is the right time to start making grape wine for this Christmas: A step-by-step guide

If you’ve grown up in Kerala, you probably know that Christmas doesn’t begin with cake but with the clink of glass bottles and the faintly yeasty aroma of grape wine quietly bubbling away in a corner. Making your own wine is half the joy of the season, and timing it right makes all the difference.

Here’s a simple guide to get that deep ruby pour ready just in time for Christmas.

November 5–7: Preparation and mixing
Gather your ingredients: ripe black grapes, sugar, water, yeast, and a handful of spices if you like your wine with a festive kick. Crush the grapes lightly and mix everything in a clean glass jar or bharani. Cover it loosely with a cloth or lid that allows air to escape.

Tip: Avoid metal vessels. Use glass or food-grade plastic only.

November 7–17: Primary fermentation
This is when the magic begins. The yeast eats up the sugar, releasing alcohol and gas. You’ll see bubbles rising and hear faint fizzing sounds. Stir the mixture once every day with a clean wooden spoon.

Keep the jar in a cool, dark corner; too much heat can make it sour.

By the tenth day, the bubbling will slow down, and the mixture will start to smell like real wine.

November 17–December 7: Straining and secondary fermentation
Strain the mixture through a clean muslin cloth and transfer the liquid into another sterilised jar or bottle. Make sure to leave a little space at the top, as it will still ferment slowly.

Now seal it tightly and leave it undisturbed for the next three weeks. The wine will clear up as the sediments settle at the bottom. Resist the temptation to shake or taste it too often.

December 7–December 23: Bottling and resting
By early December, your wine will be ready for bottling. Use dark-coloured glass bottles; they protect the wine from light and help preserve flavour.

Pour carefully, avoiding the sediment at the bottom. Some home brewers like to pour a tablespoon of rum or brandy over the neck before sealing the bottle. It forms a natural layer of protection and adds a subtle depth to the flavour.

Now tuck the bottles away in a cool cupboard or under the bed where nobody can find them.

Let it rest for at least two more weeks. The longer it sits, the smoother it gets.

Christmas week: Serving and storage
By Christmas week, the wine will be ready to pour. Chill it slightly before serving; it brings out the fruitiness.

If you’ve made extra, keep the bottles upright in a dark place. Properly sealed, homemade grape wine can last up to a year and often tastes better as it ages.

A few old-school tips

• Don’t use tap water directly. Boil and cool it first.
• Always dry your jars and spoons completely before using.
• If mould appears, it means air got in. Start over; no shortcuts.
• A few cloves or cinnamon sticks in the mix can add a warm Christmas note.

By the time the carols start echoing through your street, your wine will be ready to pour - deep red, gently spiced, and carrying the sweet patience of a month’s wait. After all, the best part of Christmas isn’t the hurry, it’s the slow joy of things that take time.