Contents
Homemade natural wines from various berries
For this recipe, you can take raspberries, strawberries, blackberries, blueberries, red currants and gooseberries.
Ingredients
Berries – 3 kg
Sugar – 2 kg
Water – 3 L
Method of preparation
Mash ripe berries with a spoon, you can pass through a meat grinder, and place in a large bottle.
Add syrup of sugar and water. It is better to add syrup in two doses, then fermentation will go faster.
After stirring the mixture of syrup and berries well, leave it at room temperature for 7-8 days.
Every day, the mixture should be stirred several times to avoid the appearance of mold on the surface and vinegar fermentation.
The bottle should not be filled with the mixture to the top, about a tenth of the bottle should be free so that the juice does not spill out during fermentation.
After 8 days, the juice is separated from the berry mass, poured into another bottle, in which “silent fermentation” will take place.
The bottle should be tightly stoppered, but a hole should be made in the cork into which a rubber tube is inserted; the other end of the tube is immersed in a pot of water or any other water seal.
“Silent fermentation” lasts 6 weeks, during which time sediment falls to the bottom and the wine becomes transparent.
It is carefully bottled, corked and aged for at least two months.
After that, the wine can be served at the table. It is advisable to store the finished wine in a cool place (with a temperature of 10-12 degrees).
Dry grape wine
To make dry wine at home, take ripe berries of the Chassela white, Chassela pink, Chassela Muscat, Aligote, Pink Muscat, Hamburg Muscat, Lydia and other suitable varieties.
Method of preparation
Sort 10 kg of grapes, remove rotten and damaged berries, put in small portions in a colander and crush with your hand over an enameled bucket. Juice can also be squeezed out with a hand press.
Transfer the resulting juice and pulp into a 10-liter bottle, cover with gauze and put in a warm room with a temperature of 25-28 degrees for 2-3 days for fermentation.
On the second or third day of fermentation, the pulp rises and the juice collects at the bottom of the bottle.
After about a week, strain the juice through a colander into an enameled bucket, squeeze the pulp with your hands over a colander.
Next, pour the juice into a clean bottle, install a water seal and put it for fermentation.
Fermentation lasts from 12 to 20 days (depending on the room temperature).
Fermentation is over when no more gas bubbles emerge from the water seal, the yeast settles to the bottom of the bottle, and the wine partially self-clarifies.
Using a siphon, pour the wine into a clean bottle without disturbing the sediment, reinstall the water seal and take it to the cellar, where the bottle stays at a temperature of 8 to 12 degrees for 2-2,5 months. Pour clean wine into bottles, leaving a small air space between the cork and wine, and cork. The finished wine is stored in the cellar or cellar.
Such a wine is called dry, since the sugar contained in the grapes has almost completely fermented into alcohol. The sugar content of dry wine is negligible. If the sugar content of the grapes is low (less than 20%), the wine will not have enough alcohol and may spoil (mold). To prevent this from happening, granulated sugar is added to it (50-100 g per 1 liter of juice).
Dry red wine
Red table wine is made from grape varieties with black and dark red skins – Cabernet, Mattress, Senso, etc. The astringency of wine depends on the tannins that are in the skins and seeds, so the must fermentation must be carried out together with the pulp.
Method of preparation
Place the pulp in an enameled bucket for 3/4 of the volume. Immediately add 2% wine yeast starter from the weight of the loaded pulp.
Mix the pulp, cover the dishes with a piece of plywood or a wooden circle.
During fermentation, the pulp floats to the top, forming a cap over the must.
It is necessary to mix the pulp several times a day, lowering the cap into the must.
If you do not do this and do not maintain the desired temperature, then the wort can turn into vinegar.
By the end of rapid fermentation, after 3-4 days, the wort will acquire an intense dark color, astringency and aroma.
If the coloring is not intense enough, the must is allowed to ferment on the pulp for more.
After the end of rapid fermentation, the pulp must be squeezed out on a press or thrown into a colander.
Pour the wine into a large bottle, and squeeze the pulp through the bag with your hands, and attach the resulting wine to the original.
Wine should be poured into bottles or barrels almost to the neck, and further care for dry red wine is the same as for white table wine.
Young red wines are coarse in taste, so they need to be aged for 2-3 months.
Linden blossom wine
3 handfuls lime blossom (can be dried)
1 kg of sugar (part of the sugar can be replaced with honey), 4 liters of water, 1 lemon, wine yeast
Method of preparation
Prepare a syrup from water and sugar and brew a lime blossom in it, then add a sliced uXNUMXbuXNUMXblemon (you can with zest, but without grains) and let the mixture cool.
Pour the cooled mixture into a bottle, add yeast, close the neck with a cloth or gauze and put on fermentation.
After a week, strain the liquid, pour into a bottle and leave to ripen under a water seal.
If fermentation is over, pour into bottles. You can drink this wine right away.
Wine from dried fruits
Ingredients
Dried cherries – 500 g
Raisins – 500 g
Dried plums – 500 g
Sugar – 2 kg
Water – 10 L
Vodka – 500 ml (for the fortified version)
Method of preparation
Place a mixture of dried fruits in a jar, pour boiled water, add sugar and leave for fermentation under a water lock.
After 3 months, the wine is drained, filtered, corked and allowed to mature for 2 months.
To get fortified wine, you can add 500 ml of vodka after straining.
Relevance: 22.09.2018
Tags: Wine and vermouth, Wine recipes