Show your students the general principal behind making wine. Try and find an instructional video that shows how to make wine. A video will not teach them the math behind making the wine, but it will familiarize them with the process and familiarize them with the terminology and the basic principles of making wine.
Teach the students the principal of fermentation. The amount of time the juice of the wine takes to ferment is the first mathematical number found in the process of making wine. Usually, wine takes at least a month to ferment properly and should be kept at a constant room temperature.
Teach the students that the time it takes to ferment will also vary based on the amount of juice being fermented. Take the basic amount of time that a gallon of juice will take to ferment under average circumstances and multiply or divide that number based on the amount of juice you actually have. This calculation will give you the amount of time your specific amount of juice will take to ferment. Teach this basic principal to the students to give them a standard idea of calculating fermentation time.
Describe the measurements of ingredients needed to make the wine. Before the wine can ferment, you first need to make the concoction necessary to put in the fermentation vessel. If you are making a wine with a greater tannic acid concentration, the stems of the grapes should be removed, if you are making a smoother, sweeter wine, the skins should be removed. When the fruit is prepared, you then must calculate how much of it to include to make a certain amount of wine. About one gallon of squeezed juice will result in one to two bottles of finished wine.
Describe the percentages of alcohol in the wine. Teach the students that, in most situations, natural fruit juice will produce roughly 11 percent alcohol content in the wine. Additional sugar added before fermentation will increase this percentage. You can also describe the amount of fermentation that takes place during the two stages of fermentation. In the first stage, roughly 70 percent of fermentation takes place while in the second stage, 30 percent takes place.