7 Steps to Produce Wine in Nigeria

7 Steps to Produce Wine in Nigeria

Are you looking for how to make wine in Nigeria? If yes, you are in the right place. Here in this post, we are going to give you a guide on the steps to produce wine in Nigeria. We hope you find this article informative and useful.

Business Overview: Wine Production in Nigeria

Many forms a major drink for the elites in Nigeria, plus the fact that it is always present on any occasion, people drink wine for celebrations and for just drinking pleasure.

Now you may want to get into the production of wine to get some extra income, it is surely a profitable venture to go into due to the high number of individuals who drink wine, both red and white wine, for weddings, board meetings, and other celebrations.

If you are able to set up a good winery in Nigeria, you are sure to reduce the rate of importation of wines into the country. Also, you will be able to create employment for the few unemployed around.

Tough the process of setting up is bulky and even to begin production is going to take some time and a lot. Also you may need to gather some skills and even getting most of the raw materials for production are not readily available in Nigeria, so it is going to be very challenging starting this business, but if you are able to bear the risk and go into the business, there is a guarantee that you will make a good amount of profit at the long run of your business.

How Profitable to Produce Wine in Nigeria?

Getting into wine production in Nigeria will be a way of reducing the number of imported wine from outside the country, thereby increasing patronage of Nigerian-made products and also, the rate at which people organize events, where wine is being used to mark the occasion, is almost like every weekend, due to the fact that everybody wants to celebrate in a remarkable and grand style, so the essence of the presence of wine is inevitable, wine is always present in every occasion, indicating that a wine producer and seller makes good money every week of the month.

Opportunities in the market

For the fact that there are not much wine producers in Nigeria, you can get the chance to be the first and make others join you because the need for the use of our own resources is essential.

Other countries mostly use grapes and strawberries, but due to the presence of other fruits here, they good be substituted for these grapes and the use of orange, apple, pineapple, watermelon can be used to make wine. The introduction of new methods and style could lead to a breakthrough in the wine industry for Nigeria.

Target Market and Competition

Your actual targets are the elites and average class people who love to have a taste of wine at any time of the day and who use wines to mark and celebrate occasions.

The competition will relatively be low due to a few producers and the fact that wine is being imported from outside the country. So competition is not so fierce in the country.

Steps to produce wine in Nigeria

For you to start your own production of wine there are procedures and things to follow.

1. Knowledge/Experience

You need to know about the production process and how most of the equipment is used in the production of wine. You may want to visit a wine production company to learn more, as this is important for you to learn some basics.

2. Raw Materials

Wine is made from fruits, so your main raw material for the production of wine is fruits. You can get fruits that you need to make your wine from fruit farmers or you can go to the market to purchase them. Also sometimes Wine yeast may be needed.

3. Equipment needed

The equipment needed for the production of wine are listed below as;

a. Primary Fermenter,

b. Secondary Fermenter,

c. Bottles,

e. Airlock,

f. hydrometer,

g. Corks and closures.

All these equipment have their various functions in the process of wine and they follow each other in stages. Most of the equipment can be gotten from the Alibaba website.

4. Procedure

STEP 1

Prepare the winemaking produce by cutting up larger fruit, busting skins on smaller fruit, chopping up fruits such as raisins, and bruising any produce like ginger root, etc.

Also, any large pits should be removed. It is also important to understand that you can over-process the produce. Food processors, blenders and such should not be used for this purpose.

Doing so will cause too much bitterness from the skin and seeds of the product to be incorporated into the resulting wine.

STEP 2

Stir together all of the winemaking ingredients called for, EXCEPT for the Wine Yeast, into a primary fermenter. For a list of basic winemaking, recipes go to our home winemaking recipes page.

Collect any pulp in a fermentation bag and submerge the bag into the winemaking mixture. Add water to equal the batch to 5 gallons.

STEP 3

Cover the fermenter with a thin, clean towel and wait 24 hours. During the 24 hours, the gas leaves the container making it safe to add the wine yeast.

STEP 4

Sprinkle the wine yeast over the surface of the juice and then cover with a thin, clean towel. Allow this mixture (must) to ferment for 5 to 7 days.

You should start to see some foaming activity within 24 hours of adding the wine yeast. Typically, 70% of the fermentation activity will occur during this 5 to 7 day period.

STEP 5

After 5 to 7 days remove the pulp from the fermenter and discard. Sieve the wine into a glass carboy in a careful manner, so as to leave the sediment behind.

You can easily remove the pulp by lifting out the fermentation bag. Wring out any excess juice from the bag. Sieve the wine off the sediment without stirring it up. Get as much liquid as you can, even if some of the sediment comes with it. If necessary, add water back to 5 gallons.

STEP 6

Attach a wine airlock and fill it approximately half-way with water. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear.

You may want to verify with your wine hydrometer that the fermentation has completed before continuing on to step 7.

The wine hydrometer should read between 0.990 and 0.998. Be sure to give the wine plenty of time to clear up before bottling.

STEP 7

Once the wine has cleared completely, sieve it off of the sediment again. When sieving off the sediment, unlike the first time you sieve the wine, you want to leave all of the sediment behind, even if you lose a little wine. And your wine is ready to be put in the bottle, using a funnel to avoid wastage.

5. Best Location:

If you have a large space of the room where you can stay to produce wine, it will suffice, though the equipment are not really bulky, they can be moved around easily.

But if you are not staying close to your home, you can get any location for your production, it all depends on what you can obtain around you.

6. Funding

You can source for funds to start up through loans from commercial banks or from close friends and associates. But it is best to start with your own money if you just want to prepare it for yourself.

7. Business name registration/licensing

If you are producing for your own consumption, you will not need any registration but if you will be planning to produce commercially, you will need to get your business registered by the corporate affairs commission and also get a license from the NAFDAC and any other regulatory bodies in charge of food Production.

8. Bottling and Marketing

You will need to get bottles to package your wine. Use of bottles made of glass is preferable for the preservation and packaging of wine.

Getting a good label on your wine bottle is a good way to advertise your wine. Also, engaging adverts on social media, newspapers, radio stations and TV Stations will help create an awareness of your product to the public.

Conclusion

As many people would love to have a taste of good win and you may not have the luxury of buying bottles of wine every day, but with this article, you can produce your own wine for your own consumption, and if you plan on going into commercial produce, try to gain the basics from an already existing wine producer, in order not to make grave mistakes and waste resources because a mistake in the production could lead to the production of an acid which you cannot consume. It is best to produce for your own consumption until you have known the necessary details.

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