• Large food grade-quality plastic or earthenware crock (primary fermenter)
  • 1 or more clean narrow-neck glass jugs (secondary fermenters)
  • Fermentation locks for each secondary fermenter
  • Plastic syphon tubing
  • 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
  • Large plastic sheet or cover for primary fermenter
  • Sodium metabisulfite to sanitize equipment and bottles

INGREDIENTS: for gallon of wine to be made
  • 3 lbs. whole ripe firm fruit
  • 2 1bs. sugar
  • 1 1/2 teaspoons Acid blend
  • 1/2 tsp. pectic enzyme powder or 5 drops Liquid Pectic enzyme
  • 1/4 teaspoon Tannin
  • 1/2 teaspoon Super Ferment
  • 1 tablet Campden tablets or Sodium Metabisulfite
  • (1/8 tsp. per tablet)
  • 1 pkg. wine yeast (Try Cote des Blancs or Lalvin 71B-1122)
  1. Sterilize all equipment with a solution of sodium metabisulfite and water before each use.
  2. Remove stones and brown spots from fruit and crush. Put into primary fermenter and add enough warm water to make one or five gallons. Add all other ingredients EXCEPT wine yeast, cover and let stand for 24 hours, stirring 3 - 4 times.
  3. At the end of this first day, dissolve the yeast in a small quantity of lukewarm water for 10 minutes before pouring this "starter" onto the must. Cover the fermenter with the
  4. After 5 - 7 days or when the turbulent fermentation has subsided, strain out fruit pulp and press. Put must into a one or five gallon glass secondary fermenter, being sure to leave most of the sediment behind. Top up if necessary with a sugar and water solution (3 tsp. sugar to 1 pint of water). Put air lock on top of secondary fermenter and let it ferment to completion (approximately 3 weeks).
  5. After this initial 3 week period is up, syphon wine into another clean secondary (or into primary, wash secondary and syphon back into clean secondary). Re-attach air lock and let it stand until clear (approximately one month). Repeat this step once a month until clear.
  6. When wine is clear and stable it may be bottled. If a sweeter wine is preferred, use 1/2 tsp. of potassium sorbate stabilizer per gallon at least 48 hours before adding sugar. To sweeten the wine, make a simple syrup (2 parts sugar to 1 part boiling water). For a "fruitier" finish, substitute fructose for household sugar. Sweeten to taste. Bottle in fifth wine bottles with corks, stand upright for 3-4 days to allow corks to expand then lay on side and age at least 2-6 months.

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TOLL FREE ORDER LINE : 1-(800)-216-BREW(2739)

543 Months In Business
11,017 Wine Ingredient Kits Sold Since 2006
48,985 Basic Brew™ Recipe Kits Sold Since 2006
2,353 Facebook Likes

Customer Reviews

I am sure there are folks who would disagree, but this seems to be the best brewing supply store in Houston. From inventory to knowledge of staff, they have what I need. If you have question during brewing, they will walk you through your problem over the phone. I have never felt like they try to up-sell me as I am usually up-selling myself. While I have been brewing for 15 years, I am still fairly partial to the kits, which almost always turn out really well. I will often just slightly very the recipe if I am going for something particular and they can help with that also. Best of all. They serve beer while you browse. I can tell you I wouldn't mind shopping with the wife if the store served beer while I waited.

Mark B.
Sep 19, 2015

Meet Our Team

Our company is built with experience, friendliness and proficiency

Team - Scott Birdwell

Scott Birdwell Scott brewed his first batch of homebrew in January 1978. His first batch of beer was the first homebrew he had ever tasted (underwhelming, to say the least!). Nevertheless, he was hooked and within a couple of months was working at DeFalco’s part-time. A few months later, he was full-time. Within a year, Scott became manager of the store and by the end of 1980, he had taken ownership (What the hell was he thinking?! I suppose it beats finding real work. . .). Scott became the first Master Judge in the Beer Judge Certification Program in 1988 and is currently ranked as a Grand Master Judge. Note: That and a couple of bucks will buy you a cup of coffee at Denny’s. Almost forty years later, he’s still here - a lifetime sentence, you might say.

Team - Jim Trippel

Jim Trippel Office Manager A retired United States Navy captain, Jim spent 25 years in the service. He had been homebrewing since 1999, so the move into the back of the house at DeFalco’s was natural move for Jim in early 2012. He soon discovered the joys of homemade wine and is now cranking out as much wine as beer! Call him “Captain Bligh!”
David Toups General Manager David joined us in early 2009 after years of brewing at home. He fit right into the team and soon became a favorite with staff & customers alike. He demonstrated his brewing prowess by winning Best of Show at the 2015 Bluebonnet Brew-Off (over 1,300 entries!). David is so awesome, we had to make him our General Manager in 2013! He beats a pretty mean set of drums, too!
Wine & Beer Making Clubs One way to maximize your enjoyment of winemaking, mead making, cider making, and homebrewing is to share the fun with others. Join a club and join the fun!.
Calendar Of Events A comprehensive list of Seminars, Beer and Wine Tasting and Demonstrations around the area for the home beer and wine making enthusiast.
Beer and Winemaking ClassesFor over twenty-five years we have offered classes and have found them to be a great way to get started in the hobby and make many friendships.

Central Main Store

(in the shopping center next door to La Michoacana - O'Reilly Auto Parts at the other end)
 9223 Stella Link
Houston TX 77025
 Phone (713)-668-9440  Phone (800)-216-2739 


Monday - Wednesday & Friday 10 - 6
Thursday 10 - 8
Saturday 10 - 5
Sunday 12 - 4


(Corner of Sea Lark & Ramada. Catty-Cornered from Molly's Pub)
16532 Sea Lark
Houston, TX 77062

Monday - Closed
Tuesday, Wednesday & Friday 10 - 6
Thursday 12 - 8 (Open Late)
Saturday 10 - 5
Sunday 12 - 4
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