Wine collectors get into the habit of making wines because they enjoy the art of taking wine so much. Other people are simply casual drinkers but they enjoy the art of wine making. 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 advisable to make in portions that one can monitor and make perfectly as opposed to making too much wine that all turns out badly. It is also important to ensure that all equipment used has been cleaned and sterilized properly using glass cleaners. Freeze and later thaw the fruit because this process allows the yeast to take out the flavor from the fruit. 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. All fruit should be protected from oxidization immediately after thawing, crushing and seeding.
Boil the sugar in a bit of water for about 3 minutes in order to sterilize it. It should then be poured over the crushed fruit to remove traces of sulphur dioxide. If the sugar is too hot, it might give the fruits a cooked taste and remove the flavors hence make the wine taste like it was made using boiled fruit. 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. When fermenting the fruit, the tub used should be big enough to ensure the fruit floats on the top, which should then be pressed against the side of the tub at least every 9 hours. This fruit fermentation process should take about 1 week in cold weather and about 4 days in warm weather.
If one wants to increase the body of the wine, a few sultanas or raisins can be added. A single banana can also be added without risking the chance of the wine having a banana taste. When adding sugar, it is important to do it in two phases and always leaving room for frothing at the top of the tub. The wine will take about 2 years to mature and should not be hurried or bottled too early. By doing this, one risks the chance of spoiling a wine that was well on its way to good maturity after two years.