Homemade wine, of course, is of much higher quality than even the most expensive store-bought wine. After all, the main ingredients are natural ingredients, not reconstituted powders. Almost no event is complete without this drink. Moreover, it is served both in cafes and in expensive restaurants. Everyone’s taste preferences are different. However, thanks to the variety of wine drinks available, it is possible to please even the most demanding and sophisticated customers.
When a feast is planned to be held at home, then on the table you can see a variety of strong drinks. It can be moonshine, fruit liqueur, beer, and, of course, homemade wine. Quite often, in addition to snacks, homemade kvass is also on the table, the benefits of which during a feast can hardly be overestimated. Moreover, each housewife has her own secret recipe for making kvass.
Despite the fact that everyone understands and realizes the harm caused by alcohol consumption, they still continue to engage in home brewing and winemaking. In our article, we propose to consider a few tips, as well as recipes for making wine.
1. For making wine it is necessary to take only good quality berries and fruits. Spoiled or rotten fruit should be removed so as not to spoil the raw wine. The first step is to sort out all the berries, separating the suitable ones.
2. Keep in mind that in winemaking it is recommended to use only glass and wooden dishes. Stir the raw materials in the container either with a plastic or wooden spoon. Glass bottles or wooden barrels are traditionally used to “ripen” home wine.
3. Berries and fruits that are used for making wine are not recommended to be washed, because special bacteria “live” on their surface, thanks to which the natural fermentation process takes place.
4. Each stage of winemaking should be monitored. Moreover, it is necessary to strictly adhere to the recipe. Otherwise, you will end up with not good wine, but just vinegar. In addition, special attention is paid to the temperature regime in the process of making wine. In a cold room, natural fermentation cannot start.
5. If your grapes are not very sweet and juicy, then you should add water and sugar at a certain stage of the wine making for fermentation. After all, this drink involves the use of yeast-free cooking technologies.
To make homemade wine, you need to stock up not only with raw materials, but also with patience, since this process is quite laborious and painstaking. If you follow the technology, you get an excellent drink of amber color and great taste.
– red grapes – 5 kg,
– granulated sugar – 1,5 kg.
1. We carefully sort the bunches of grapes, separating the berries from the branches and removing the bad fruits. In a deep bowl, crush grapes in small batches. The resulting juice should be poured into a pan (enameled), and the remaining cake is transferred to a bowl with a wide neck.
2. Warm up the grape juice a little and add half the sugar rate. This syrup must be poured into the cake. Cover the container with raw materials with gauze and place in a dark place with an air temperature of about 21-23 degrees for 5 days. In this case, twice a day with a wooden spoon, it is necessary to stir the mass.
3. On the sixth day, filter the grape must using cheesecloth and a colander (plastic). We also carefully squeeze the cake and pour all the liquid into a clean container. Then add the remaining sugar and mix everything.
4. We put a jar with the contents and build a water seal. To do this, we use a regular polyethylene cover, in which you need to drill a hole. We pass a plastic or rubber tube into the hole made. In this case, we lower one end of the tube into the wort, the other into a jar of plain water. To prevent air from entering the jar, the lid with the tube should be hermetically sealed. Many people use either scotch tape or plasticine.
5. We place the banks in an insufficiently lit room, in which the temperature must be maintained from 22 degrees. We stand for 3 weeks. If during this time not all the bubbles have emerged, then let the wine stand still until they disappear.
6. We carefully filter the wine so that the sediment formed at the bottom does not get into a new container. Banks are placed in a cool place (basement or refrigerator). Every 10 days, the wine should be re-poured into another container so that the sediment remains at the bottom. We do the procedure 3 times.
7. The wine should stand still for a month. Remember, the older the wine, the tastier it is.
8. The leftover cake can be reused for making homemade wine. Dissolve 2,5 kg of granulated sugar in 1 liters of boiled water at room temperature. Pour the grape cake with the resulting syrup. The rest of the process is repeated in compliance with the deadlines. The wine will not be as strong, but no less tasty.
– it is quite possible to replace the water seal with a rubber medical glove. You need to make a small hole in one of the fingers. The glove must be put on the neck of the can and carefully wrapped with tape;
– if the fermentation process did not start in the first days after installing the shutter, then the jar should be placed in a warmer room.