Affiliates – Earn $38/sale promoting this site and eBooks!

 

I have already done almost all of the work

for you so that you can turn this little niche

into a goldmine. 

 

Everyone wants to know how to promote a product the best way.  What’s the best way for this one?  It’s NOT straight pay per click ads.  In fact, ALL of the winemaking books in Clickbank will sell very little with straight pay per click ads.

REMEMBER:  This is a RECURRING BILLING product which means you get paid month after month after month...

 

 

Based on months of testing, I have perfected this product so that it has a perfect price-point to product match.

 

I have also tested and proven each of the below methods and know that they produce a profit at a cost of $9/sale or lower. 

 

To Receive the latest tips on How I sell this Winemaking ebook and library, enter your name and email below.  This list is only for my affiliates and ONLY to help you maximize your return in promoting this product:

 

The VERY BEST method is to set up an autoresponder and fill it with 10 to 14 followup emails about making homemade wine.

 

BEST WAY TO SELL#1:  An autoresponder is like an automatic email machine.  Once someone subscribes, they will get all of your follow-up emails and an occasional sales pitch of the product.  This isn’t just the best method to promote THIS product, it’s the best method to promote and sell ANY affiliate product.

 

To check out the BEST autoresponder, CLICK HERE.  It’s easy to set up, has tons of “How to” tutorials and terrific stats and graphs.  You can even see which of your subscribers open their email and which ones click on a link in their email.

HERE is a complete video course on how to use this autoresponder system (and it's dirt cheap).

HERE is a listing of the first 9 follow-up emails I use.  Download them, customize them, and then put in your affiliate links!

 

With an autoresponder and the right emails, you will convert 1 of every 10 subscribers.  If it costs you 20 cents to get a subscriber, so for ten of them that’s $2.  You’ll earn a net $36/sale after expenses.

 

How do you get people to “sign up” for your emails?  Offer them something FREE.  Click here to get a 24 page e-book that I wrote on how to make wine at home.  

This eBook is REBRANDABLE so that YOU can put in your OWN AFFILIATE LINKS!  HERE is the REBRANDER.  

To Rebrand the eBook with you links it's EASY!

1)  Unzip both the ebook and the rebrander.

2)  Start the rebrander software.

3)  Drag and drop the pdf eBook into the Rebrander window

4)  Fill in your name and Blickbank Affiliate ID

5)  Click BRAND then SAVE and you're done!

You can use this eBook to build a list or you can just give it away for free on eBook sites.  BOTH will product sales.

Just You can download it and give it away for free.

 

Here is the page where I offer this book for free  Opt-in page

 

You can use one like this or you can create your own.  Just be sure and use YOUR opt-in form from YOUR autoresponder.

 

You are free to use my emails – the same emails I use to sell tons of this product every month.  Just go to the optin page above and sign up for the free book.  You will start receiving the emails and you can just copy and paste them into YOUR autoresponder.

  

 

 BEST WAY TO SELL #2:

A “Review Page” – results in sales at $7 to $14/sale cost on PPC and the results are FAST.

 

I have tested this for 2 months so I know it is profitable.  You can advertise the site and it will make you money.  The page itself and the accompanying files are HERE.  You just have to RIGHT CLICK and “view source” and then save the HTML code.  Right click on the graphics and download them to the same folder.

 

You will have to set up a hosting account or use a free hosting account such as 50megs.com to use this method.  You could also use a free Squidoo.com lense.

 

You will need to replace the links with your affiliate link before you begin promoting on Adwords or Yahoo or MSN via PPC.

 

 BEST WAY TO SELL #3

Articles – these result in sales at zero cost.

Here are articles you can post on your blog or other article sites.  It’s probably a good idea to change the wording somewhat and use a title with “homemade wine” in the title.  I recommend that you put a link to your “Review Page” site in your resource box or tag at the end of the article.  You can just copy and paste these and use them

 

Article #1

 

So - you have decided that you want to try your hand at making some wine. This article will describe the basic steps and some of the pitfalls to avoid to make sure your first batch turns out good enough to drink.

First things first - how much do you want to make?

I recommend at least 5 gallons. Why? Because beginning home wine makers just cannot wait to taste what they have made. In addition, 5 gallons is only 25 bottles. So you'll get the batch finished, and then you will try a bottle or 2 or 3. Then you'll wait a week and try a few more bottles. Sooner than later, it will all be gone before it has a chance to age and get really good.

If you just want to do something quick and simple, you could do a gallon in a plastic milk jug. The drawback is, once you have tasted it a few times - it's all gone and you'll have to start over.

With 5 gallons - you just might be tempted to let a few of the remaining bottles age. Believe it or not, the biggest mistake beginning winemakers make is not letting their wine age in the bottle. The difference in taste is, to put it mildly, AMAZING.

The next step is to decide which type of juice you want to ferment. Grape juice, cranberry juice, muscadine, and cherry are all good starter choices. The first 3 should produce a rather normal tasting wine while cherries usually will give you a sweeter wine. Of course, you can always add sugar to sweeten your wine after it is stabilized and has stopped fermenting.

The next step is to completely sterilize all of the containers and equipment you will be using. Some people use extremely hot water, others recommend using a sanitizer. I like the sanitizer because you do not have to scald yourself with the hot water. The sanitizing solution should be poured over everything and should make contact with all surfaces. Then you just rinse everything off with hot water.

Put your juice in your 5 gallon bucket - that's the next step. BUT - it's not time to put your yeast in yet.

We first want to sterilize our "must" or our juice. You can do this with 4 Campden Tablets. These are sulfite tablets that will get rid of any type of bacteria that could be present in the juice. Crush the tablets and then dissolve them in some warm water and then pour them in your juice or "must". Let this sit overnight while the sulfites do their work.

24 hours later, you are ready to sprinkle in or "pitch" your yeast.

The type of yeast you decide to use is really a question that is beyond the scope of this article. However, I'll say that there are hundreds of different yeast strains for literally thousands of different uses. For our first batch, we can just use the bakers yeast that you can easily find at the grocery store. Later, and after some research, you will probably want to use one of the specialized strains.

Now - wait 7 days and watch. you will want to cover your bucket with a cloth towel or even put on a lid with an airlock in place. The wine will be perfectly safe during the fermentation stage because it will give off lots of Carbon Dioxide. The Co2 will protect your wine from the oxygen in the air.

Once the 7 days has passed, siphon off the wine from the bucket into another bucket or into a glass "carboy". These can be found online or at your local wineshop. When you are doing the siphoning, you will want to get as little of the gunk on the bottom of the bucket as possible. This gunk is called "lees" and is made up of dead yeast. Wine that sits on top of the dead yeast sometimes can develop an "off" flavor.

Once your wine has been transferred into what is called your "secondary fermenter", then you will want to put an airlock in place and just let it sit for about a month. There's a song about this part - "The Waiting is the Hardest Part". It's true. Every budding home winemaker just cannot wait to taste the stuff - but - don't do it. It surely won't hurt you but during this month it is still fermenting. The wine isn't finished yet. Be Patient.

After the month is up, you will want to transfer it back to your bucket, again making sure that you leave the gunk on the bottom. The process of transferring the wine from one vessel to another is called "racking". Why? That's something I am going to research for another article.

You are just about there. Theres only one thing left to do and that is to add a "stablizer" to your wine. A stabilizer inhibits yeast reproduction. In essence, it stops yeast from doing it's thing. Part of what happens during yeast growth and reproduction is that it releases Co2 gas. If that is happening after you bottle the wine, you will get popped corks or exploded bottles or both. So - put in the stabilizer, stir the wine well, and then return it to your Secondary Carboy fermentation vessel. Be sure and clean out the secondary and sterilize it before you do.

Now, all you have to do at this point is wait until the wine clears. Gravity is your friend here. Of course, it won't hurt a bit to bottle cloudy wine. But if you wait another month, it should be crystal clear. The clearing process is another subject that you can find a great deal of information on in other guides and books and I suggest you read up on this subject when you get a chance.

Bottling time! All you have to do is make sure your bottles are clean and sanitized and just siphon the wine into the bottles. Corking the bottles can be a little difficult and i highly recommend you get some king of corker. Again, these are available online or at your local wine shop.

Now - BE PATIENT and let the wine sit in the bottle for 6 to 9 months. The longer the wine ages, the better it will taste - I guarantee it. Happy winemaking!

Article #2

 

Homemade wine making is fast becoming very popular across the world. There are several reasons for this.

The biggest one is that the cost to transport that yummy nectar from where they grow, harvest, and ferment it is going up right along with the cost of fuel. There's no two ways around it - we are about to see bottles of wine at the grocery store and wine shops double.

In the last year, there has been a flurry of "How To" guides crop up around the internet. All of the guides are helpful and at least can get a beginner started.

The truth is, you can make high quality wine, award winning wine, at home, in a 5 gallon food bucket.

Some preparation and materials are required. You have to at least have a hydrometer. You need at least the 5 gallon bucket. AND - you need some kind of near air tight secondary fermentation vessel. In the industry we call this a "carbouy".

There are very inexpensive airlocks and some plastic tubing to round out the equipment.

Some chemicals may be required as well. Yeast is an obvious first one (not really a chemical but a dormant microbe). Citric acid, potassium sorbate, metabisulfate, campden tablets, pectin enzyme and a few others are pretty common.

The biggest secret in home wine making is: get the good stuff to start with.

There are actually vineyards that will sell small quantities of grapes or even crushed grapes and juices, fresh from the vineyard. Although these are hard to locate, they do exist. I have found at least one wine making guide that lists these sources.

Aside from the money savings (you can make wine for about 25 cents a bottle), there is the actual enjoyment of making something that you can drink! If your batch comes out really good, you will be calling all your neighbors and friends to come and give it a try.

Cheers and happy wine making!

 

 

Good Luck!