In the harvest year, many do not know where to put a rich harvest of berries and fruits. Or what to do with grapes that have caught their favorite gazebo? In such cases, making home-made wines will be the best way to resolve issues.
Natural wine, especially grape wine, brings joy, health and vivacity. The man tried to ferment from the heat grape juice more than 8000 years ago - just so many years the press found in Damascus. The art of winemaking from Mesopotamia and Transcaucasia fell into Greece and Rome, where wine became a drink of the gods, medicine and delicacy. The technology of winemaking has changed little and it can be used at home.
How to cook homemade wine?
Wines are made in four stages from any berries and fruits. Let's talk about each of them in more detail:
- The wine is taken by ripe, overripe, but not sick or rotten fruits. This is one of the conditions of a good wine. Berries are washed, the peduncles are separated. Do not wash only grapes. White coating on berries - wine yeast, without them, the wine loses its flavor, aroma, poorly plays.
- Grind berries as conveniently: press, cut, crumple, if only to get more juice with pulp (wort).
- Fermentation is the most basic process. First, add the wort in a barrel, bucket or pots. Add sugar or wine starter according to the recipe. Close gauze and put in a warm place. Wort in a wide bowl will be faster and better to wander, it is 2-3 times mixed. The fermentation period is 2-10 days and depends on the temperature, it should be 22-33 degrees, the process slows down and stops, above 35 passes very rapidly and quickly. The wort can perekisnut and vinegar will be formed. When the mash pops up and becomes dirty-whitish, it is separated and squeezed well. You can pour the squeezes with cold water, add fruit, sugar and put on a table wine. Then the juice is poured into clean bottles, if necessary, topped up with sugar syrup, and when the bottle is incomplete - water. The bottle is closed with a water seal or rubber thin gloves, put in a warm place inaccessible to the sun, for children and animals. It is very important that the wine plays without access to air and light in a warm place until the end of fermentation, otherwise the alcohol is oxidized to vinegar. The wine plays from 10 days to 3.5 months.
- Fermentation ends when air bubbles cease to emerge, and the glove is completely lowered. For clarification, the wine is transferred to a cool dark place (cellar), without removing the bolt, for 30-50 days. Transparent wine is considered ready, it is carefully drained from the sludge, filtered, tasted and poured into small containers. Leave to ripen and wait for a happy moment of consumption.
Recipes of home-made wines
Wine at home can be made from a variety of fruits. Here are the most popular recipes:
- Homemade wine from grapes. Red wine at home is made from red grapes, white from white varieties.
Recipes of grape wines more than 1000, the difference in them - variety, the amount of sugar and water. Dry wine is made so: for 1 liter of juice - 50-100 g of sugar. Dessert wine: 1 L of juice, 100 g of water and 100 g of sugar are added before the second fermentation. - How to cook homemade wines from berries? In the wort, add 100-150 g of sugar per 1 kg of berries or 200-300 g of wine starter. If the wort (5kg) is diluted with warm water (3 liters) and added 1.6kg of sugar during the secondary fermentation, then sweet wines are obtained from raspberries or strawberries.
- Homemade wine from apples. Wild and winter apples produce excellent cider 10 liters of juice, 200 ml of starter and 1.3 kg of sugar put to wander under the water gate. After 3-4 days add 1 kg of sugar. After fermentation, filter and pour into bottles. After 2 months, the wine is ready.