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Marijuana Wine

By Thebooedocksaint

recently found a recipe for it, and I think I am going to try it. I will post it below for all you current growers to look at.

Almostany fruit or plant material can be used as a base for wine making, andthe marijuana plant is no exception. Marijuana wine is alcoholic, asall wines are. The basic fermentation process converts the natural andadded sugars to alcohol. Marijuana wine contains about 13% alcohol whenthe following process is followed.

The big bonus that putsmarijuana wine in a class by itself is tetrahydrocannabinol. THC, theactive ingredient that gets you stoned, is soluble in alcohol.Therefore, as the wine ferments, alcohol is formed which dissolves theactive THC from the marijuana. That THC then becomes part of the wine.The amount of THC in your wine depends on the amount and quality of themarijuana used in the wine-making process.


1.A minimum of four ounces of stems are needed. One-half to one pound ispreferred. As much leaf material as you like can be used ...it makesthe wine even better, but stems alone, which are usually thrown out,will make an excellent wine. DO NOT use seeds in the wine as they arevery oily, contain no THC and cause a bad flavor.

2. Two fresh oranges and one lemon

3.2½ to 3 lbs of white or turbinado sugar or 3 lbs of refined or naturalsugar can be used. A mixture of honey and sugar can also be used justso it totals 3 lbs. This amount of sugars produces a wine that is justbarely dry with a nice mellow flavor. If a sweeter wine is preferred, ½lb more sugar is used; for a drier wine, ½ lb less sugar.

4. One cake of fresh active yeast (not the dry yeast)


1. 2 -one gallon jugs with caps

2. Several smaller bottles (Grolsh bottles work killer)

3. A 3 ft length of plastic tubing

4. Some old nylon stockings or pieces of muslin


1. Stuff the stems and leaves into the gallon jug. The more, the better!

2.Squeeze the juice from the oranges and lemon, strain and pour into thejug stuffed with stems. Canned or frozen juices should not be used asthey contain preservatives and the wine will not ferment properly.

3.Heat 2 or 3 quarts of water to near boiling (do not use an aluminumpan). Completely dissolve the sugar or honey into the hot water

4.Pour the hot water with the sugars completely dissolved into the jug ofstems. Cap the jug, shake well, loosen the cap, and set the jug asideto cool to room temperature.

5. Then, in a small amount ofluke-warm water (not hot) dissolve one entire cake of yeast. It maytake considerable stirring, but the yeast must be completely dissolved.Use more water if necessary.

CAUTION: Before proceeding with the next step, make sure the jug has cooled completely!

6.Pour the yeast solution into the jug, cap, shake well, and immediatelyremove the cap. Fill the jug to within 2 to 3 inches from the top withcool water. Be sure to leave several inches of space at the top of thejug or it will overflow when fermentation begins. Place the cap looselyon the jug.

7. Place the jug on several thicknesses ofnewspapers and put it in a dark place. The back of a closet is ideal.The contents of the jug will begin fermenting vigorously within a fewhours. Often some of the liquid will bubble out of the jug, especiallywhen the jug is filled too full. Just wipe it up and change thenewspapers. DO NOT ADD MORE WATER!

This superactive fermentationlasts for several days. During this time it is helpful to open the jugand push the marijuana down with a clean stick or wooden spoon. Be sureto replace the cap loosely.

8. Allow fermentation to continuefor 2 weeks. During this time bubbles will be rising continuouslythrough the stems. Add small amounts of cool water during this 2 weekinterval to gradually fill the jug. At the same time, push themarijuana down as before. Always replace the cap loosely.

9. Thetotal fermentation time varies, but the average time is 4 weeks. Theactive fermentation of the first few weeks will gradually get slowerand slower until it stops. To check for completion of fermentation tipthe jug slightly back and forth. If no bubbles rise up through thestems, the fermentation is complete. DO NOT SHAKE THE JUG AT THIS TIME.

Bottling and Aging:

Whenthe fermentation is complete, carefully move the jug as not to disturbthe sediment on the bottom. A sink counter is a good place to work.Insert the plastic tubing down the inside of the jug to about 1 inchfrom the bottom. Siphon (start by sucking on the tube) the contentsinto another clean glass jug. At this time it's best to allow the wineto pass through several layers of clean nylon stocking or muslin beforeallowing it to enter the second jug. This will remove particles thatmay come through while siphoning. The wine will look murky at this time.

Discardthe fermenting jug with it's stems. It's best to cap it, put it in apaper bag and throw the whole thing out. Take the new jug of wine, capit loosely and put it back in the dark place. Gradually the wine willbecome clear and a layer of sediment will form on the bottom. DO NOTDISTURB THE JUG AT THIS TIME.

Allow it to settle and clarify inthis fashion for one month then, being very careful not to disturb thesediment on the bottom, carry the jug back to the sink counter.

Rinseseveral fifth (or Grolsch) bottles in boiling water. Carefully siphonthe wine from the jug through several layers of nylon or muslin, asbefore being careful not to disturb the sediment on the bottom. Whenthe bottles are filled, cork or cap them tightly. Seal the cap or corkwith electrical tape or melted wax.

The wine is now ready todrink (if you're too eager), but it's going to taste nasty. It's bestto put the bottles back in their dark place. The longer they are agedin this manner, the clearer, smoother and more mellow this wine willbecome (I highly recommend aging at least 6 months). Note: the winewill never be as crystal clear as a commercial wine, as this is anatural wine with no chemicals added.

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