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Ready-made wine yeast is good because it does not require special preparation and saves a lot of time. But special wine strains are not always at hand, while ordinary baking powders are not suitable for making fruit drinks.
In this case, recipes for creating homemade yeast will be useful, especially since it is not difficult to follow them. For 10 liters of wine must, about 200-300 g of sourdough will be required.
Tips before starting
Raisins or freshly picked grapes are best as a base, but other fruits can be taken.
Wine berries are replaced with currants, raspberries, figs, strawberries, gooseberries, honeysuckle, rose hips, plums.
Raw materials are not washed so as not to lose the fungi that are on the skin. For the same reason, fruits are not harvested immediately after rain.
The fermentation vessel should be with a margin so that the liquid occupies no more than 2/3 of the volume. It should be washed well and sterilized for 5 minutes.
You need to store ready-made yeast in the refrigerator for no more than 10 days.
Raisin yeast recipe
The quality of the berries is of great importance. You should choose hard, large, well-dried fruits of a bluish-violet matte color, best of all – with ponytails. It is not necessary to clean before use, you should only remove spoiled berries.
Ingredients
Raisins – 100 g
Sugar – ½ cup
Water – 2 glasses
Method of preparation
Boil 1 cup of water and dissolve sugar in it.
In the resulting syrup, gradually pour the second half of the water.
Transfer the liquid to a glass bowl with a wide neck, add raisins.
Seal the container with a lid and rearrange in heat or on a light windowsill.
Observe the fermentation for 1 week, stirring the mixture occasionally.
On the 7-8th day, drain the liquid and use as a starter.
Yeast grape recipe
Berries should be chosen well ripened, before use they should be thoroughly kneaded. Small-fruited grapes are better suited.
Ingredients
Sugars – 80 g
Grape mass – 2 cups
Water – 1 glass
Method of preparation
Put sugar and berry mass in a container, pour in water.
Mix the ingredients and seal the bottle with a cotton ball.
Leave the mixture to ferment in heat for 4 days.
Drain the juice through a sieve and use as a starter.
“Wild” yeast from berry raw materials
Ripe strawberries, raspberries, gooseberries or light currants are taken as the basis for this recipe. Before cooking, it is recommended to let the berries stand for several hours to slightly acidify.
Ingredients
Water – 1 glass
Sugar – 1 glass
Berry – 3 cups
Method of preparation
Pour water into the prepared container, add sugar to it.
Lightly crush the berries, put the mass in sweet water, mix well.
Cover the vessel with a tissue flap, leave at room conditions.
Let ferment for 3-4 days, stirring occasionally.
Drain the berry infusion through a strainer, use to make wine.
Yeast from fermenting wort
This method is used when there is a wine that is in the process of fermentation, and you want to keep the strain of yeast used. The material is best taken at the stage of active fermentation processes from the upper layers of the drink. The cake obtained after filtration can be reused by diluting it with a water-sugar mixture in the same proportions. In an airtight container in the refrigerator, such a starter is stored longer than the rest – up to 3 weeks.
Ingredients
Fermenting wort – 40–50 ml
Sugar – 1-2 tbsp. l
Water – 0,4 L
Method of preparation
Pour the wort into a small jar, add sugar and water to it, mix.
Cover the container with a gauze flap, transfer to a dark place at room temperature.
Soak the liquid for 3-4 days, pass through a fabric filter, use to create wine.
Sourdough starter
Yeast is also present in the wine sediment and can be added to the raw materials for the preparation of alcohol. The product is good because it is stored for a long time (up to 2 years), and can be used to create different wines at any time. Keep it in a dry, dark place. Dried fruits (dates, dried apricots, prunes) are used to activate the starter if desired, you can do without them. They are pre-soaked in boiling water.
Ingredients
Wine sediment – any amount
Water (26–30 ° C) – 300 ml
Sugar – 2 tsp.
Dried fruits large – 2 pcs.
Method of preparation
Remove as much liquid as possible from the wine sediment.
Smear the solid wet mass in a thin layer on a plate, dry on a warm stove or in the sun, without heating above 35 ° C.
Scrape the dried powder from the surface, pour into a bag.
To activate yeast 1/3 tsp. dissolve the dried sediment in a jar of warm water, sweeten with sugar, throw in the steamed dried fruits.
Put a water seal on the container, hold it for a couple of days in the dark and warm.
After the appearance of foam, use the resulting yeast in winemaking.
Relevance: 24.12.2018
Tags: wine and vermouth