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How to Make White Wine at Home: Complete Guide

Updated: February 2026 | Reading Time: 14 minutes

White wine might be simpler to make than red, but "simpler" doesn't mean "simple." The best white wines are masterpieces of balance—crisp and refreshing, with delicate aromas and a clean, precise mouthfeel. Achieving this requires attention to detail and an understanding of what makes white winemaking unique.

In this comprehensive guide, you'll learn everything needed to produce exceptional white wines at home. From selecting the right grapes to the final bottling, we cover every step of the process with the detail and depth that serious home winemakers need.

The Key Difference: No Skin Contact

The fundamental difference between white and red winemaking is what happens to the grape skins. In white winemaking, you separate the juice from the skins immediately—before fermentation begins. This prevents the extraction of tannins and pigments that would turn the wine red or give it the astringent structure of red wines.

The result? A wine that's:

Choosing Your Grape Variety

White wines can be made from any light-colored grape. Popular options include:

For Beginners

For Intermediate Winemakers

Grape Requirements

White grapes should be:

You'll need approximately 20-25 pounds of grapes for 5 gallons of white wine (more than red because you're only using juice, not juice + skins).

Essential Equipment

Step-by-Step Process

Step 1: Sorting and Crushing

1 Sort the Grapes

Remove any damaged, unripe, or moldy grapes. White grapes are more susceptible to oxidation damage, so quality matters even more than with reds.

2 Crush Lightly

Crush the grapes just enough to break the skins. You don't need to crush thoroughly—just enough to release the juice. Many winemakers use a crusher-destemmer, but you can crush by hand for small batches.

3 Add Sulfites (Optional but Recommended)

Add potassium metabisulfite at a rate of ~50 ppm (about 1 crushed campden tablet per gallon) immediately after crushing. This protects the juice from oxidation and wild yeast until you add your cultured yeast.

Step 2: Pressing

4 Press Immediately

Unlike red winemaking, white grapes should be pressed as soon as possible after crushing—ideally within a few hours. This minimizes skin contact and preserves the delicate flavors and bright acidity that define white wines.

Pressing Methods

Using a Wine Press:

  1. Load crushed grapes (pomace) into the press basket
  2. Apply gentle, gradual pressure
  3. Collect the "free run" juice separately from "press juice"
  4. Press juice can be more tannic—often blend it with free run

For Small Batches:

  1. Use a straining bag in a clean bucket
  2. Spoon crushed grapes into the bag
  3. Let drain, then gently squeeze
  4. Work in small batches for efficiency

Step 3: Settling (Cold Stabilization)

5 Let the Must Settle

After pressing, transfer the juice to a container and let it settle for 12-24 hours in a cool place (40-50°F/4-10°C). This allows solid particles to settle out, resulting in clearer juice for fermentation.

This is called "cold settling" and is a technique used by premium wineries. The cold temperature also helps preserve delicate aromatics.

đź’ˇ Pro Tip

During settling, you can add pectic enzyme (pectinase) to help break down pectins and improve clarification. Use according to package directions.

6 Rack Off the Clear Juice

After settling, carefully rack (siphon) the clear juice off the sediment (lees). Leave the sediment behind—this is optional but produces cleaner wine.

Step 4: Primary Fermentation

7 Measure and Adjust

Take measurements of your juice:

You can adjust acidity if needed—add tartaric acid to increase, or back-sweeten slightly to decrease.

8 Inoculate with Yeast

Choose a white wine yeast strain. Popular options include:

Rehydrate dried yeast according to package directions (typically in warm water at 100°F/38°C for 15-20 minutes), then add to the juice.

9 Add Nutrients

Add yeast nutrient according to package directions. For white wines, a typical schedule is:

Temperature Control: Critical for White Wine

White wines ferment cool—50-60°F (10-15°C). This is essential for:

Use a thermometer and monitor daily. If your space is too warm, use a water bath or fermentation fridge. If too cold, find a warmer spot or use a heating wrap.

🔬 Why This Works: Cool Fermentation Science

Temperature profoundly affects what yeast produce during fermentation:

At Cool Temperatures (50-60°F): Yeast produce primarily alcohol and carbon dioxide, with minimal other compounds. The grape's natural fruit flavors and aromas are preserved rather than transformed.

At Warm Temperatures (70°F+): Yeast become more active and produce more fermentation byproducts—including higher alcohols and esters that can mask fruit character. Warm fermentations also drive off volatile aroma compounds.

The cool fermentation of white wine is what preserves its signature freshness and fruit-forward character. It's a delicate balance: warm enough for fermentation to complete in reasonable time, cool enough to preserve quality.

10 Ferment

Fermentation typically takes 2-6 weeks for white wines—longer than reds because of the cooler temperatures. Monitor daily:

Primary fermentation is complete when Brix reaches 0 or just below.

Step 5: Post-Fermentation Decisions

Here's where your style choices matter. After primary fermentation, you decide:

Malolactic Fermentation: Yes or No?

For Crisp, Fresh Wines (Sauvignon Blanc, Riesling): Prevent MLF by adding sulfites immediately and keeping wine cold. This preserves the bright, acidic character.

For Rounder, Richer Wines (Chardonnay): Allow MLF to proceed. This converts sharp malic acid to softer lactic acid, adding the "buttery" character associated with oak-aged Chardonnay.

Step 6: Aging and Racking

11 Rack Off Lees

Once fermentation is complete, rack the wine off the lees (dead yeast and sediment) to a clean carboy. This prevents off-flavors from prolonged lees contact.

12 Oak or Not?

For unoaked wines, proceed directly to stabilization. For oaked wines:

Chardonnay often benefits from oak aging; Sauvignon Blanc typically does not.

13 Bulk Aging

Age the wine on its lees (sur lie) for a few months if desired. This can add complexity and roundness. Stir the lees weekly ("batonnage") for more effect.

Step 7: Stabilization and Bottling

14 Stabilize

Before bottling:

15 Bottle

Finally, bottle your wine:

  1. Rack to a clean carboy, leaving sediment behind
  2. Bottle using sanitized bottles
  3. Cork tightly
  4. Store horizontally in a cool, dark place

Making Different Styles

Sauvignon Blanc

Chardonnay (Unoaked)

Chardonnay (Oak-Aged)

Riesling

Common Problems and Solutions

Oxidation

White wine is more susceptible to oxidation than red. Keep containers full, minimize air exposure, add sulfites.

Stuck Fermentation

If fermentation stops before completion, see our guide on stuck fermentations.

Poor Aromatics

Usually caused by warm fermentation or insufficient nutrients. Adjust next batch accordingly.

Conclusion

White wine making rewards attention to detail. The delicate balance of acidity, fruit, and (optionally) oak requires careful management at every step. But the reward is a crisp, refreshing wine that showcases the pure expression of your grape variety.

Start with forgiving varieties like Chardonnay or Müller-Thurgau. As your skills develop, experiment with more challenging varieties like Sauvignon Blanc. And remember: great white wine is made in the vineyard and in the winery—not in the bottle.

Interested in rosé? Check out our guide: How to Make Rosé Wine: Multiple Methods.