Homemade wine from Isabella grapes - simple recipe

Many gardening in the country and homestead plots grow grapes, for many it is Isabella that grows. From it you will get beautiful workpieces, and even from it you can prepare a wonderful home-made wine. How to make homemade wine from Isabella grapes, we will tell you in this article.

Homemade Isabella Wine - The Best Simple Recipe



Grapes Isabella sorted out, removing the damaged berries. In this case, you do not need to wash grapes, or rather, you can not, because there are bacteria and fungi on its surface, without which fermentation will not take place. If the product is very dirty - the maximum that can be done is simply to wipe the berries with a damp cloth. Grapes are pressed in any convenient way - our task is to obtain juice. It is important that the bones are not crushed, otherwise the wine will be bitter.

So, the grape mass is left for 4 hours, and then we squeeze the resulting pulp (cake) with a sieve or gauze. The juice that turned out, we taste - if it is strongly acidic, that already reduces cheekbones or tongue twitching, then we dilute it with boiled chilled water. It will take from 20 to 100 ml per 1 liter of juice. A lot of water should not be poured, so that the taste of wine does not deteriorate. We pour in water and taste the juice.

Grape juice is poured into clean glass bottles with a volume of 5 or 10 liters. At the same time, fill them with no more than 2/3 of the volume, in order to have a place for further fermentation. On the neck of the tank we put a hydraulic seal. If there is not one, wear a usual medical glove, puncture a hole on one of the fingers with a needle.

Place the juice in a dark place or cover the bottle. The temperature of the surrounding medium should vary from 16 to 22 degrees. If the ambient temperature is higher, fermentation is also acceptable, but then you need to fill the capacity by not more than half the volume. If you fill more, the container may not withstand the pressure generated by the active fermentation and explode.

The amount of sugar will depend on the type of wine. Its introduction is divided into 3 parts. Before installing the septum, we add half of the norm to the juice. Days after 5 we pour another quarter. To do this, remove the water seal, through the tube, drain 500 ml of wandering juice into a jar and brew sugar in it. And then we pour it back into the must. Days after 5 the procedure is repeated, introducing the remaining sugar.

The process of fermentation from grapes of this variety lasts an average of 35 to 70 days. When the hydraulic seal stops producing gas or the glove is blown off, and the wine becomes lighter, and a layer of sediment will appear on the bottom, so the fermentation is over.

Young wine is poured over clean, dry containers and sealed. Transfer the containers to a cold place and leave the hots for 3 months for exposure. As the sludge appears, we pour the wine through a tube into another container. After the specified time, the homemade Isabella grapes are poured over prepared bottles, well sealed and cleaned for storage in the cold.

Homemade wine from Isabella grapes - recipe



Prepare the syrup from the purified water and sugar, and then completely cool it. When the syrup cools, pour in pre-crushed grapes. It is most convenient to do this in a large glass container. We close it with a water seal and put it in a warm place. When the wine is completely fermented, merge it from the formed sediment and set to wander a second time. When the fermentation is finally over and the air bubbles cease to form, we pour the wine over clean bottles. Dry homemade wine from Isabella grapes is kept in the cold. Successful to all winemaking!