StretchLearn Course

Ferment your first sound, drinkable wine from grape or fruit

Sulphites, yeast, fermentation, racking, fining, and bottling, all anchored to numbers you can repeat batch after batch.

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Beginner9 hr 25 minSelf PacedRegistered

Course Overview

What this course is designed to develop

Learn to produce sound, drinkable wine at home using the same chemistry and process control that commercial cellars rely on, scaled to a kitchen or garage. You will work with juice kits, store-bought juice, and fresh fruit, and learn to manage sulphur dioxide, choose yeast strains, run primary and secondary fermentation, rack off sediment, fine for clarity, and bottle with corks or closures. Every step is anchored to measurable targets such as specific gravity, pH, and free SO2 so you can repeat your successes.

Learning Outcomes

What the learner should be able to understand, build, or execute.

Measure specific gravity, pH, and titratable acidity and adjust a must to target ranges before fermentation

Calculate and add the correct sulphite dose at crush, racking, and bottling using free SO2 targets

Select and rehydrate an appropriate wine yeast strain for a given style and starting sugar level

Run a complete primary and secondary fermentation and rack cleanly off the gross and fine lees

Fine and stabilise a finished wine for clarity and shelf stability before packaging

Bottle, cork, and store wine while diagnosing and preventing the most common faults

Curriculum Preview

Inside the curriculum: a structured path from fundamentals to execution.

Preview the course structure, see how the modules build on one another, and understand the path this program is designed to take you through.

Module 1

Module 1: Getting Started: Equipment, Sanitation, and Reading a Must

Set up an affordable, sanitary home cellar and learn the three measurements that govern every batch: specific gravity, pH, and titratable acidity.

3 lessons

The Beginner Winemaking Kit and Why Each Tool ExistsContent · 45 min

Preview Enabled

Sanitation: The Single Biggest Predictor of SuccessContent · 45 min

LMS Access

Reading the Must: Specific Gravity, pH, and AcidityContent · 50 min

LMS Access

Module 2

Module 2: Sulphites and Yeast: Protecting and Driving the Ferment

Understand sulphur dioxide as the winemaker's preservative and learn to select, rehydrate, and feed the yeast that turns sugar into wine.

3 lessons

Sulphur Dioxide: Dose, Timing, and Free SO2 TargetsContent · 50 min

LMS Access

Choosing and Rehydrating Wine YeastContent · 45 min

LMS Access

Yeast Nutrition and Fermentation TemperatureContent · 45 min

LMS Access

Module 3

Module 3: Fermentation, Racking, and Clarification

Run the primary and secondary ferment, rack cleanly off the lees, and fine the wine to brilliant clarity.

3 lessons

Primary and Secondary Fermentation Step by StepContent · 50 min

LMS Access

Racking: Getting the Wine Off the LeesContent · 45 min

LMS Access

Fining and Clarification for Brilliant WineContent · 45 min

LMS Access

Module 4

Module 4: Stabilising, Bottling, and Troubleshooting

Stabilise the finished wine, bottle and cork it properly, store it well, and diagnose the faults that derail beginners.

3 lessons

Stabilising and Back-Sweetening Before the BottleContent · 45 min

LMS Access

Bottling, Corking, and StorageContent · 50 min

LMS Access

Diagnosing and Preventing Common FaultsContent · 50 min

LMS Access

Built for Application

A complete learning path, not a one-off inspiration hit.

This program is designed around progression: focused lessons, structured modules, applied resources, assessments, and a course rhythm that turns information into usable capability.

home winemakingfermentationwine yeastsulphitesracking and finingjuice kitsfruit winebottling