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Delicious homemade wine do without problems

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It is not strange, but the easiest recipe for homemade wine from grapes is the best! It's all about simplifying the cooking process. The simpler the wine recipe at home, the more difficult it is to make mistakes, and in preparing this drink, even the slightest mistake can spoil everything.

In this article we will explain how to prepare homemade wine from grapes so that it would be no worse than expensive counterparts from the store. And if you fully comply with all the technology, then even better!

At the same time, there will be no complicated formulas and calculations, all the recipes below are simple enough, which you can easily repeat at home without resorting to the use of additional devices!

Calorific value and benefits of a self-made wine

When studying the chemical composition of the drink, it turns out that homemade wine from grapes contains water, organic acids, ethyl alcohol and minerals. Its energy value is high - every 100 ml of the drink contains 80 kcal.

The beneficial properties of home-made wine at home are as follows:

  • immunity restoration,
  • disinfection of the body
  • strengthening of the heart and blood vessels
  • acceleration of exchange reactions,
  • enrichment of blood with valuable substances.

In order for home-made wine not to lose its qualities, it must be properly stored. It is best to put the keg in the cellar, because the underground room has optimal temperature conditions. If the berries were not sweet at the time of preparation of the drink, you can correct the situation with sugar, adding it at the initial stage at the rate of 50 - 100 g of sand to 1 liter of juice. Sugar neutralizes the effects of alcohol and prolongs the life of the drink.


Which grape is the best?

For the production of homemade grape wine should use technical (wine) grape varieties. The clusters of these varieties are small in size, the berries are small and adjacent tightly to each other.

These are varieties such as:

PREPARATION FOR THE MANUFACTURE OF WINE IN THE HOME CONDITIONS

Tasty grape wine at home is not obtained from any variety of berries. Table varieties do not leave a desired aftertaste, it is recommended to replace them with varieties.

  • Chardonnay
  • Isabel,
  • Pinot Noir,
  • Cabernet Sauvignon,
  • Riesling,
  • Merlot,
  • Pinot blanc
  • Sauvignon Blanc.

For the manufacture of sweet wine you need to stock up on berries of nutmeg varieties.

The technology of preparation of the drink requires dry grapes, so the harvest should be collected in sunny weather. Brushes can be cut from the end of September until the arrival of frost. A rotted and frozen product is not suitable for winemaking.

Table wine is made from slightly unripe berries, because the strength of the drink depends on the length of the grapes on the vine. If you want to get a dessert view of the drink, it is better not to collect the fruits until they start to wilt.,

Quality homemade wine from grapes can be obtained only from the ideal berries. Rotten, dry and spoiled by disease diseases are thrown away. Clean and twigs, giving the drink tartness and bitterness. Unpleasant aftertaste due to the content of tannins in them.

Sorting grapes sometimes takes a lot of time, but the work will pay off the fact that the drink will leave a more pleasant aftertaste. It is not necessary to wash off the whitish plaque from the berries - it is the natural yeast involved in fermentation. The dishes in which the fermentation process will take place are smoked with sulfur on the eve of the spill. The substance will prevent the formation of mold inside the bottle.

A simple recipe for grape wine

Grapes can not be washed. On the skins of grapes are wild yeast. This fact made grapes the most convenient and popular berry for winemaking.

If the crop was harvested in rainy weather, then natural yeast may not be enough and it will be necessary to insure by adding a little quality raisins.

Unripe, overripe, rotten and moldy berries, carrots, must be chosen so as not to ruin the taste and smell of wine.

  1. The prepared material is carefully shuffled. Juice with pulp (pulp) is poured into enameled ware of a suitable volume (fill no more than 2/3). Cover with a clean cloth or gauze, clean to where it is dark and warm (20-25) for 2-3 days.
  2. Good wine material under favorable conditions will begin to ferment within 24 hours. A foamed cap is formed on the surface. It is necessary to “break” 2-3 times a day by immersing it in a liquid. Stirring is necessary in order not to make wine vinegar instead of aromatic wine.
  3. Soon the pulp will brighten, acquire a characteristic sourish smell and begin to "hiss". So it's time to squeeze the juice. Berry pulp is collected from the surface of the liquid in gauze, squeezed into the main part of the juice.
  4. All juice is filtered several times through cheesecloth. The purified liquid (wort) is poured into a glass bottle. Fill capacity not more than 2/3 (70% of the volume)!
  5. At this stage, it is important that oxygen does not flow into the tank, but the fermentation (carbon dioxide) gas leaves freely. To do this, use industrial or homemade water gates. At home, you can use a medical glove. The optimum temperature for normal fermentation is 22 to 28 degrees. The temperature should not fluctuate much, especially to fall below 10 C.
  6. After a couple of days you have to try the must If the taste of the drink is too sour (this may be due to the small amount of sugar in the grape berries), then granulated sugar is added to the wort (50 g / l.). This must be done in this way: drain 1-2 liters of wort, dissolve sugar in it and pour the sweet liquid into the fermentation tank. The bottle is shaken so that the wort is well mixed. Such an additive is compensatory, the wine will be a fortress of not more than 11, as well as from berries with high sugar content.
  7. Important. To increase the strength of the drink you need to add from 1/2 to 1 cup of sugar to 1 liter of grape juice. Sugar is introduced in the first month of fermentation in small portions (2-3 times) in order not to overdo it. Guided by the taste of wine.
  8. As fermentation occurs, a dense precipitate will form at the bottom. It is recommended to pour the wine regularly from the sediment to a clean container. This procedure will make the wine more light, beautiful and tasty. After transfusion it is necessary to put the shutter.
  9. As soon as the fermentation is over (no gas is released). The wine is ready, but it is desirable to withstand at least 2-3 months. Young wine is distributed in bottles. It is necessary to close the container in a very high quality so that there is no air access. Corks are sometimes poured with wax, wax or plastered with clay. Wine must ripen in a horizontal position in a dark cool place.

BASES OF PREPARATION

In order to avoid premature fermentation, experts advise not to delay the processing of sorted berries. For thorough crushing, you need to acquire a special crusher or use a wooden rolling pin. If you want to get a white homemade wine from grapes, the juice from the pulp is separated immediately.

  • During the production of the red beverage, these products are left in the same container.
  • Enameled dishes with crushed grapes cover with a cloth and clean for 3 days in a room with a temperature of 20 - 22 degrees.
  • To visit the tank three times a day and stir its contents.
  • During this time, the berries turn into wort, and the pulp pops up.
  • On the 4th day the juice is filtered. For a tart drink, the wort is kept unbleached until the 6th day.

For lovers of sweet wines, experts suggest improving the recipe - in the first 10 days of fermentation, a small amount of sugar must be added to the mass.

As soon as the drink tastes moderately sweet tea or compote, the addition of sugar is stopped. As the fermentation process is completed, it is useless to sweeten the wine.

After filtering the grape juice, it is poured into glass bottles and sealed with a capron lid. Some craftsmen prefer to close the dishes with a rubber glove. To get air out, they pierce it in several places, and so that the glove does not come off, it is tightly fixed.

  • Finally, the dishes are cleaned in a cool place, the temperature of which does not fall below + 10 ° C.
  • Violation of this condition extends the period of fermentation.
  • While the juice is boiling, it is filtered weekly, not allowing the sediment to spoil the taste.
  • Approximately in 2 - 3 months gas formation should stop, and now it is possible to make the first tasting.
  • Strong sweet liquid, which does not feel the presence of sugar, says about the readiness to use.

Classic simple recipe

A simple recipe for a grape, pure drink requires only two ingredients:

  1. grapes of any variety - 10 kg,
  2. granulated sugar - 3 kg.

Berries are pounded in a wide basin in small portions, then covered with gauze and removed in warm conditions for 5-day fermentation. Twice a day, stir the mass with a wooden spatula. Fermented fruits are thrown into a colander and squeezed through gauze to allow the juice to flow.

The juice is poured into clean bottles, sweetened with sugar and stirred. The containers are sealed with a punctured glove and their behavior is monitored. As soon as it is noticed that the glove has ceased to inflate, the drink is gently filtered and poured into bottles. Tara is closed with traffic jams. A month later, the wine is filtered again and again cleaned in the cold for infusion.

BERRY-GRAPE WINE

Studying simple ways to prepare homemade raspberry wines, we find a recipe with raspberries and currants. Let us examine it in stages:

  1. currants and raspberries are taken in the amount of 1 cup of each berry and ground with 2.5 kg of granulated sugar,
  2. dishes with the mixture cleaned in a warm room for 4 days,
  3. ripe grapes are removed from the twigs and sorted, getting rid of spoiled fruit,
  4. selected berries (10 kg) the recipe prescribes not to wash and knead with a mortar,
  5. squeezed juice poured berry starter and cover the dishes with a lid,
  6. the composition is allowed to brew for 72 hours, but it is periodically stirred with a wooden spatula.

After 3 days, the wine from the grapes at home continues to be prepared, removing pop-up berries and squeezing them. In the next step, 1 kg of sugar is dissolved in 10 liters of boiled water. This syrup, together with the grape juice, is poured into the bottle.

The dishes are sealed with a glove and left for a week. On the 8th day, 700 g of sugar are poured into the mixture and the wine is removed from the berries and grapes for 2 months for coolness.

By adding water

To translate this simple recipe from grapes into a sparkling drink, you will need the following components:

  • water - 7.5 liters,
  • grapes - 5 kg,
  • granulated sugar - 3.5 kg.

The process of creating a drink is simple.

  1. First, the berries taken from the branches are kneaded, poured with water and sprinkled with sugar.
  2. Then the mixture is allowed to wander for a week, but in order to avoid mold, the wort is stirred three times a day.
  3. After 7 days, the liquid is separated from the precipitate and poured into the bottle, which is closed with a glove.
  4. Further capacity is put for a week in a not hot room, and on the 8th day the drink is filtered and tasted.

Monthly exposure gives the wine saturation.

EXPANDING THE ASSORTMENT OF HOME DRINK

All simple wine recipes from grapes are about the same, but in the process of obtaining a drink from Isabella variety it is recommended to dilute 12 liters of water. The volume is given for the ratio of 5 kg of grapes to 3 kg of sugar. Water reduces the astringency of the drink and does not spoil its flavor.

Useful red grape wine at home gives juicy berries of Moldova variety. But they are difficult to handle. For beginners in the field of independent winemaking wizards recommend to remove the skins before the primary fermentation.

  • If you leave them, thick skin will create bulk pulp, which will erase the true taste of the wine and make it tart.
  • The following simple recipes make wine unusual.
  • If you want to get clove wine, throw in the barrel a “pad” with crushed clove.
  • As soon as the juice ferments, drain it into another container.
  • Moselle aromatic wine is cooked in a barrel evaporated with hot broth of mint and elderberry.

The liquid is not poured until the container is saturated with the smell of herbs. Then the barrel is filled with grape juice and put elder flowers and mint leaves on top.

Graded wine recipe

Pour the resulting mass of pulp into a large prepared container - a wooden or plastic barrel, or an enameled pan, considering that it should be filled only 2/3. Cover the container with a cotton cloth and fasten it around the circumference of the dish.

Temperature conditions of fermentation: 18-23 ° C. If the temperature is higher, the quality of the final product will suffer or even acetic fermentation will begin, which will turn the wort into vinegar.

The temperature below 18 ° C will slow down the fermentation process, which may not even start at this temperature.

  • You can not even begin to crush them until they get warm.
  • Set aside the container with grape pulp alone for 3-5 days.
  • The very next day begins the rapid growth of yeast bacteria, accompanied by fermentation.
  • The wort begins to actively separate, and the pulp begins to collect on the surface of the liquid mass, which is assisted by the active release of carbon dioxide.
  • This risen pulp must not be mixed once a day with the wort, otherwise the pulp will sour and spoil the future wine.

Many winemakers for the preparation of homemade grape wine uses only freshly squeezed juice, and the skin and seeds are thrown away. But, to get a fragrant, with a beautiful rich color of the drink, professional winemakers will never give up the mash, which gives the wine a noble aftertaste!

After 3-5 days, the pulp is squeezed out - first through a colander, then through several layers of unbleached gauze. Now, for subsequent fermentation, the wort is poured into a three-quarter volume glass container and tightly closed with a tube with a straw.

If we leave the pulp, we skip the previous step.

This tube for removal of carbon dioxide is called a water gate, which protects the wort from oxygen and souring. One end of the straw is dipped in wine, the second in a liter jar or glass of water.

  • At the same stage, we regulate the strength of homemade wine from grapes.
  • It depends on the amount of fructose in the berry and the amount of sugar that should be added during the fermentation process.
  • Grapes grown in our countries do not contain fructose above 20%, and therefore you need to add the missing sugar.
  • Otherwise, we get dry sour wine.
  • Add sugar dosed: 200-250 g of sugar per 1 l of wort.
  • To do this, you need to pour some juice, heat and dissolve sugar in it, and then pour it into a common container and reliably close the stopper.

In general, grape must without pulp roams for about 21-30 days at room temperature. In the process of fermentation, the yeast is deposited on the bottom, the wine is clarified and gradually becomes dense, and the release of carbon dioxide stops.

Separate the sediment from the clarified wort: by draining (through a straw, lowering the second container below the container with wine). If it isn’t possible to drain it carefully, then filter the wine through several layers of gauze.

Check the sweetness. If you like dry wine, do not add sugar. If the sweet wine is more loved by you, then add sugar, do not forget to mix it in wine until completely dissolved.

We pour it into a prepared dark-colored glass container and cork loosely so that the carbon dioxide still released can find its way out.

Stage IV and Stage V

This stage of winemaking at home is different, because each master has his own opinion. It is about sterilization of immature grape wine.

Some winemakers believe that wine should mature in a natural way for several months, and should not be disturbed. For natural ripening, it is necessary to install water closures for each bottle and, until the fermentation of wine from grapes is completely stopped, place it in a cool and dark place.

Maturation usually takes at least 2-3 months, during which the wine is poured several times from the resulting sediment.

Another part of winemakers insists on sterilization of bottles with wine material and its further maturation in a tightly closed container of dark glass.

How to do it, according to such a simple recipe from grapes at home?

  1. Pour wine into bottles, loosely cork, wrap with any cloth and set in a tank of water (it should go to the hangers of the bottle).
  2. In one of the bottles we lower the thermometer and sterilize until the temperature of the wine in the bottle rises to 60 degrees. At this sterilization process is over.

During the sterilization process, the wine yeast completely dies, thus further fermentation becomes impossible. In this case, the bottles in the water are closed with stoppers loosely - for the release of carbon dioxide.

At the end of sterilization, the bottles are tightly corked. Leave to cool at room temperature, and then put in a cool place to store.

The wine material that has undergone sterilization is superbly brightened, it ripens qualitatively, and the wine has a velvety softness of taste, with a great finish. Drink the gods! But even after sterilization, it must be “drained from the sediment” several times.

General principles of cooking

Хорошее вино получается только из сухого, собранного в солнечную погоду урожая. Желательно, чтобы после дождя прошло не меньше трех дней. Нельзя использовать обсыпавшиеся на землю ягоды, иначе у напитка появится землистый вкус.

Основные правила:

  1. Выбирайте спелый виноград. В недозрелых ягодах много кислоты. В сильно переспевших виноградинах могло уже начаться уксусное брожение, которое все испортит и вино не получится.
  2. The berries are not washed, as they are natural yeast. But you need to sort out the grapes carefully, remove the rot, litter, leaves, cobwebs.
  3. Crush grapes need hands, pistils, well, or feet, as was done before. It is not recommended for grinding berries to use a technique that can damage the bones, spoil the taste of the drink.
  4. For homemade grape wine with a glove, it is convenient to use large cans of 10-20 liters with a standard neck. At the same time, the container is filled with no more than ¾. There must be room for the foam that rises during fermentation.
  5. Do not use metal objects in winemaking. Stir the next drink you need with wooden, glass spoons, paddles.

The glove acts as a water seal. It does not allow oxygen to enter the drink, but through a small hole on the finger it gradually releases accumulated gas. According to the degree of inflation, fermentation activity is determined. If the wine is playing fast, then the glove is additionally fixed with an elastic band.

Universal technology

A simple recipe for homemade wine from grapes with a glove, which can be made from absolutely any varieties: white, pink, black. You can mix several species, if you want to determine the remnants of the crop.

Ingredients

  • 10 kg of grapes
  • 50-100 g sugar for 1 liter of juice.

Cooking

  1. Dry grapes need to be taken away from the garbage, passed by hand, without leaving a single whole berry.
  2. Fold the pulp in a large enameled pan or flank, cover with a clean cloth, leave in a warm place for four days. During this time, the mass will begin to ferment, it is important that there is a place for the foam, at least one fourth of the pan should be free.
  3. Daily in the morning and in the evening stir mass with a spatula.
  4. After 3-4 days, active fermentation will begin, the mass will foam well and rise. It's time to remove the pulp. Thick, upper cap is collected by hand, well squeezed, thrown away.
  5. Juice is filtered through 2 layers of gauze, immediately poured into banks, filling no more than 70% of the total.
  6. It's time to wear a glove. Do not forget to make a hole in one of the fingers to release the gases.
  7. Now you need to put the capacity in the heat (from 16 to 25 degrees) for fermentation. If the sun goes right, the glove will fully inflate.
  8. Making sugar. After 3 days you need to taste the drink. If it becomes acidic, add 50 grams of sugar for each liter of product. To do this, pour a small portion of the drink, mix it with sugar, heat it on the stove until it dissolves. Warm syrup is mixed with the rest of the mass.
  9. After another 3-4 days, you need to try the drink again. If acid appears, sugar is added again. During the active fermentation phase (14-28 days) can be made up to 4 times, according to your taste.
  10. After about 3 weeks, the glove will fall off, which means that the active fermentation phase has ended. A layer of sediment will appear at the bottom of the bottle. With it you need to drain a translucent drink. To do this, use the tube, pour the drink into a clean jar. The glove is no longer useful, the jar is closed with a nylon cap.
  11. Now will the stage of quiet fermentation or ripening. Its duration is from 40 days to a year. More to keep homemade wine is not recommended. During this time, the drink will lighten, a precipitate may appear again, which must be removed. As soon as the wine becomes transparent, it can be poured into bottles.

A simple recipe for homemade wine with a glove and water

The technology of cooking more simple homemade wine from grapes with a glove. Adding water dilutes the sugary taste, the drink turns out pleasant, delicate. Yeast helps to play this drink.

Ingredients

  • • 2 kg of grapes
  • • 400 g of sugar
  • • 10 g of wine yeast,
  • • 3 liters of water
  • • 1 tsp. almond essence.

  1. We sort out grapes, we knead, we part with the filtered water.
  2. Leave it warm for 4 days, waiting for the wort to be ready, filtering, squeezing the liquid.
  3. Add 200 g of sugar, yeast and almond essence, stir.
  4. Put on a glove, leave for 4 days.
  5. Add another 100 g of sugar, stir and leave for further fermentation. Periodically try the drink, if necessary, add more sugar to your taste.
  6. As soon as the glove has fallen, you need to remove the wine from the sediment with a thin hose.
  7. Remove the glove, cover the can with a nylon cap, leave for another week. Remove the beverage from the sediment again.
  8. Now it can be left for maturation for a period of 1 to 12 months.

Properly wine gains degrees by adding the right amount of sugar. But at home to achieve a fortress of more than 10 degrees is difficult. In this case, use for fixing alcohol.

Ingredients

  • • 5 kg of Isabella grapes,
  • • 600 g of sugar
  • • 1 liter of alcohol,
  • • 100 g sugar per liter of juice.

Cooking

  1. Mash the berries, cover, leave for three days.
  2. Strain the juice, squeeze out all the pulp, add sugar, immediately pour all 600 grams. Stir until all grains are dissolved.
  3. Now the future wine needs to be poured into a jar, put on a glove, leave for 10 days.
  4. Now you need to add more sugar at the rate of 100 g per liter, while adding 200 ml of water. If you have 5 liters of drink, you need 500 grams of sugar and a liter of water. Warm the mixture on the stove.
  5. Add warm syrup to the wine, stretch the glove again, leave to ferment for another 5 days.
  6. Now you need to add alcohol at the rate of 200 ml per liter of drink. Pour immediately into the wine, stir, pull the glove. Wait for the fermentation to complete.
  7. As soon as the glove has fallen down, the wine must be drained from the sediment, removed for ripening.

You can cook wine from grape juice. But in this case it should be fresh and freshly cooked. Remove the juice in any convenient way.

Ingredients

  • • 10 kg of grapes
  • • 5 g of concentrated wine yeast,
  • • 3 kg of sugar.

Cooking

  1. 1. From the grapes you need to squeeze out the juice, mix with half the sugar and wine yeast to dissolve, pour into a jar.
  2. 2. Install the glove with a small hole, leave for a period of 20 to 28 days.
  3. 3. Every 5 days, try the taste of the wine, if you feel the acid, add more sugar at the rate of 50 g per liter.
  4. 4. As soon as the drink stops playing, remove it for the first time from the sediment.
  5. 5. Close the capron cover, lower it to the basement. Air temperature should not exceed 15 degrees.
  6. 6. A month later, you can re-remove the drink from the sediment. Leave the wine to ripen for 3-4 months.

A simple recipe for "Muscat" wine

Recipe nutmeg, blended wine, which will need two grape varieties: "Isabella" and "Lydia". But a special aroma of the drink will give a mixture of sage, oak bark and elderberry.

Ingredients

  • 1.2 liters of juice from Lydia grapes,
  • 0.8 liters of Isabella juice,
  • 320 g sugar,
  • oak bark, sage, elderberry flowers.

Cooking

  1. Cooking pure grape juice. To do this, knead well berries, leave for a few hours. Then we squeeze the pulp with our hands, filter the drink through two layers of gauze. Filter juice is not necessary.
  2. Measure out the amount of juice of each type, following the recipe.
  3. 200 g of granulated sugar are added, everything is thoroughly dissolved, a glove is set.
  4. Wine is left until the end of the active fermentation phase. Every 3-4 days a spoonful of granulated sugar is added to it to support the process.
  5. As soon as the glove has fallen, you need to remove the drink from the sediment.
  6. Pour wine into a clean jar. It's time to add a gauze bag with a piece of oak bark, sage, elder flower. Many do not need.
  7. Close, leave for a month.
  8. Now the wine must be re-removed from the sediment. This fragrance bag needs to be removed.
  9. If the aroma of the wine is not saturated, you can add a new bag with oak bark and sage, leave the drink to ripen for another 2 months.

Useful tips and tricks

  • The optimal fermentation temperature for a light berry wine is from 18 to 22 degrees. If the drink is prepared from grapes of dark varieties, then it will be better to play at 20-28 degrees.
  • Homemade wine is difficult to store. It is wonderful in the basement for one year at a temperature of up to 10 degrees, then the taste deteriorates.
  • In winemaking it is very important not to overlook the stages, so that the wine is not acidified, does not turn into vinegar. Usually, a special calendar is started for this, it marks the dates and the number of additives, the fermentation period, the room temperature. By trial and error, find your perfect recipe.
  • If the summer was rainy, sour grapes or did not have time to ripen in the sun, feel free to increase the amount of sugar.
  • Grapes very quickly turns into vinegar. Therefore, the harvested grapes must be processed immediately on the same day.

Standard Manufacturing Method

The recipe consists of only two ingredients - grapes and sugar. Any white or red grape variety that fully ripens in your area will do. Because how sweet the berries of a particular variety will depend on the preparation, namely the amount of sugar added to the drink. If the berries are very sour (to the extent that reduces the cheekbones), you can also add a little water, but this is in extreme cases.

This is followed by the main stages of making homemade grape wine.

1. Vintage

To begin with, in order to prepare a homemade wine from grapes, it is necessary to harvest the grapes directly from the vine when it is fully ripe. It is better not to pick up berries from the ground, as a characteristic land flavor can go into home-made wine.

  • Please note that the overripe berries (which began to roam on the branch) and the immature cannot be used to make wine.
  • Therefore, after harvesting, carefully re-sort it, removing leaves, branches, overripe and immature berries.
  • If you plan to start making the drink not immediately (you can keep the berries for two days), then before making wine from grapes, you will have to sort it out again.

2. Processing berries

Now you need to pour the berries into a clean plastic bowl, wooden barrel or enameled pan (leaving a quarter of the volume empty) and transfer them. It is better to do it with your hands or with a wooden pestle (popularly known as tolkushka). As a result, you get the juice and pulp - remaining after the squeeze pulp, skin and grape seeds.

When you make wine from grapes, it is not recommended to use metal containers without enamel, as well as non-wooden devices for crushing the berries, as the metal can oxidize and give an unpleasant taste to the final product.

3. Start of fermentation

  1. In order for our raw materials to start roaming, it must be covered with a cloth and removed for 3-4 days in a warm dark place.
  2. The optimum temperature at the same time from 17 to 27 degrees Celsius.
  3. After 8–20 hours, the fermentation process begins, and the pulp will float to the surface.
  4. To avoid souring juice, mix the contents of the container once or twice a day.

4. Juice separation

After a specified time, you can drain the juice. It is done this way: first collect the emerging pulp from the surface and remove into a separate container. The remaining wort is necessary several times (2–3 will be enough) to filter through gauze to remove the remnants of grapes and saturate the drink with oxygen. From the remaining pulp, you can also squeeze the juice through gauze, after which to throw it out, she has already done her job.

  • At this step, we recommend to try the juice.
  • If it is very sour (such that reduces the cheekbones), you can add a little water, but not more than 0.5 liters per 1 liter of drink.
  • Just keep in mind that later will be added sugar, which will lower the acidity, and water reduces the quality of grape wine.
  • Therefore, add water only in extreme cases.

Pour the grape juice into a fermentation tank — a large glass bottle or jar. You can also use a food grade plastic canister. Remember, about a third of the volume of used utensils should remain unfilled.

5. Installing a water seal

To avoid the interaction of young wine with oxygen, as well as for removal of carbon dioxide produced during fermentation, it is necessary to put a water seal on the bottle (jar, canister).

The most common design of a hydraulic seal is a plug with an inserted tube, to which one end of the hose is attached. The second end is lowered into the jar of water. Fermentation process you can observe in the form of characteristic gurgles.

Of course, you can make a water seal yourself, if there are suitable elements, but we recommend putting the device purchased in the store. It is sold separately or with fermentation tank.

In addition, a rubber medical glove can be used as a water seal, in one of the fingers of which a small hole should be made with a needle.

6. Active fermentation

For an active fermentation process, it is necessary to provide a suitable temperature - from 17 to 22 degrees Celsius for white grapes or from 21 to 28 degrees Celsius for red.

  • Do not let the temperature drop below 16 degrees Celsius, as well as sudden temperature shocks.
  • Otherwise, fermentation may stop prematurely.
  • The container should be in a dark place or covered with a thick cloth.

7. Adding sugar

As practice shows, 2 percent of sugar in wine mash increases the strength of the finished drink by 1 degree.

  • If sugar is not added at all, then the wine will be less strong not more than 10 degrees.
  • And if you add, then the maximum possible strength - 14 degrees, with higher concentrations of alcohol wine yeast die and the fermentation process stops.
  • You can add sugar after 2-3 days of active fermentation.
  • Try the juice, if it is sour, add sugar at the rate of 50 grams per 1 liter.
  • We recommend for this to pour a liter of juice into a separate container, pour in the required amount of sugar, mix well until the crystals completely dissolve and pour into the main bottle.

Approximately 1 time in 5-7 days, repeat the procedure. After 2-3 weeks, you will notice that the sugar content of the drink practically does not decrease, which means that the sugar has ceased to be processed into alcohol and this amount is already enough.

8. Wine transfusion, sediment separation

Typically, a complete fermentation cycle lasts from 1 to 2 months, depending on the temperature conditions and the activity of the fermentation of the wort. Moreover, if the fermentation continues 50 days after the installation of the water seal, it is better to drain the fermentation tank contents from the sediment into clean dishes. Use a thin hose to do this, proceed carefully so as not to damage the sediment. Re-install the water seal on a new container and allow the wine to be good.

  • Young wine should be poured if the water in the bank does not gurgle for more than one day (in the case of a water gate), or if the glove has dropped and is deflated, while the juice has become lighter and a precipitate has formed.
  • We do this immediately.
  • If this is not done, the young wine may start to taste bitter, since dead yeast fungi fall out of the sediment, which for a long time in the drink adversely affects its taste and smell.
  • Before pouring new wine into another container, it is necessary to move it to an elevation.
  • When this happens a slight agitation of the contents, so you need to wait for the complete precipitation of solids, and only then proceed to the drain.

The technology is as follows: insert one end of a thin elastic tube or hose into a filled vessel, and the other end into an empty fermentation tank below the level (on the floor). Be careful that the tube does not touch the sediment and is at some distance from it (several centimeters), otherwise it will go along with the liquid contents, but we do not need it.

9. Correction of taste and strength

Active fermentation to this step has already been completed, so the added sugar in alcohol will not be processed, but with its help you can adjust the taste of the final product.

  1. Focus on your taste preferences, with the maximum amount of sugar that can be added - 250 grams per 1 liter of wine.
  2. We do this by pouring a small amount of liquid into a separate container.
  3. Then dissolve the sugar there and pour the syrup into the main bottle, as in step 7.
  4. You can also make a fortified wine by adding vodka or diluted alcohol to it after fermentation, but not more than 15% of the total volume of the resulting drink.

This method of adjusting the recipe contributes to better storage of wine, but the taste does not change much for the better. Therefore, this option is an amateur. By the way, some fortified wine is called cocktail because it goes well with juice.

10. Exposure

So, we fermented the grape juice, the precipitate was separated, the sweetness and strength were adjusted, now the wine must be sustained to saturate and form the final taste. Homemade grape wine must be kept for at least one and a half (for white grapes) or two (for red) months, maximum - a year.

  • Further exposure does not affect the organoleptic properties of the drink, so it does not make sense.
  • Spill the young wine in a clean glass dish.
  • These can be cans or bottles.
  • The drink must be topped up so that there is no air left in the container used after it is blocked.
  • After that, remove the bottles or jars in a dark cool place - basement or cellar - for aging at a temperature of 5 to 20 degrees Celsius.

As the precipitate falls, the drink needs to be poured into other containers, as described in step 8. If you do everything correctly, there will be a clarification and reduction of the turbidity of the wine.

11. Розлив и хранение

Определить готовность алкоголя легко – когда осадок перестанет выпадать, домашнее вино из винограда готово. Его крепость при этом будет от 11 до 13 градусов. Конечно, если вы его не крепили на шаге 9. For further storage, the wine must be poured into glass bottles, tightly closed with corks and put away in a cool place.

12. Use

When we prepare a simple wine from grapes at home, it usually differs slightly in taste from the purchased one, and it can also be a little muddy, it should not scare you. You can drink homemade wine in its pure form, or you can add ice cubes or juice (for example, cherry). Experiment, look for the perfect combination of flavors and proportions for yourself, then you get the most delicious wine.

If you have your own recipes or additions to ours, share them with other readers of the site in the comments.

How to make a delicious homemade wine?

In order to get a really tasty and unique drink, you must carefully select the raw materials, namely grape varieties.

All known grape varieties are divided into three main types: wine, drying and dining, you can meet and universal categories that are tasty when used in raw form, but also well suited for making wine.

As is clear from the name itself, wine grapes are suitable for winemaking; they have rather small clusters with small berries, which are arranged very tightly to each other.

They are rarely consumed fresh, but the quality of the wine from such varieties is significantly superior to similar products from table varieties. Excellent wine can be obtained, for example, from Isabella blue, also suitable Aligote, Cabernet Sauvignon, Pinot gris and others.

Remember that it is necessary to collect grapes for wine before the first frost, bunches must be completely dry and easily removed from the bush.

Usually by this time the berries are quite soft, and the skin is durable and thin, which simplifies the process of creating a grape drink. When the prepared bunches are dry and beautiful lie in your kitchen, you can begin.

An important point in winemaking is preliminary preparation. It is not necessary to wash the raw materials in order not to wash off the bacteria that act as natural yeasts for the fermentation process from the surface of the grapes.

It is necessary to separate all the berries from the stem, choose rotten or beaten ones, since such poor-quality elements can harm the further taste of your wine.

Many novice winemakers are lazy and crush the wine, along with the sprigs and ugly berries that come across, which then brings to the end product a taste of bitterness or unpleasant acid. Tune in to this process in advance; it will not be fast, but worth it.

The next stage is squeezing the grape juice. To do this, prepare some large capacity, you can enameled pan, where you can calmly ceiling berries. It is necessary to produce this process not for speed, but for quality: it is important to crush every precious grape in order to get juice from it.

Remember the important rule: the berries should be crushed, but the skin should not be rubbed into porridge, also try not to squander the stones, as the output wine will be quite light, even from dark grapes.

You can push the usual flat flour for potatoes or with your hands, as you feel comfortable. The process of getting the juice will differ depending on what recipe you use, because besides grapes you can make wine from apples, plums, cherries, rowan and even berry jam!

Now, when all the cake remains on the bottom, and the juice settled on top, it's time to strain it with a colander or gauze, folded several times.

Remember, in order to be engaged in winemaking, you will need special dishes, and since wine does not like metal, they usually use either wooden barrels or glass bottles for this purpose.

The second option in a residential environment is more likely, so we will assume that you are using a glass bottle, which must be equipped with a special cap.

All the resulting grape juice is poured into our container, leaving about 1/3 of the total volume, so that the wine is where to play. Filling the bottle, close it with a lid in which to make a special hole with the diameter of the tube, which will need to be inserted into it. Carbon dioxide will escape through this tube, otherwise the bottle may simply break.

The edge of the tube must be placed in a jar of water, and the lid with the tube must not pass air: for this, all the gaps and joints are sealed with clay. This is a rather old and proven method that has never let anyone down.

There are recipes that tell you how to make wine with a glove: instead of a lid with a hole, use an ordinary medical glove, in which a small hole is pre-made. If the wine plays well, then the glove is always in an inflated state.

Perfect atmosphere and perfect drink.

When you put the wine to play, it is important not to forget that the necessary atmosphere is necessary for this process: the drink matures best in a warm enough, but dark room at a temperature of 15 ° -20 ° Celsius.

The active fermentation process lasts about 10-15 days, after which it calms down more or less, and after 1-2 months you can already get enough quality dry wine. But that’s not the end of it, lovers of wine are sweeter and stronger, and they have to try a little more.

To do this, carefully pour the wine into another container of large size, at the same time, do not drain everything, a cloudy residue should remain in the old container.

Next, you need to add sugar, there is a certain dependence: the strength of the final product depends on the amount of sugar, to get 10 ° -13 ° alcohol you need to provide 20-25% sugar. We will add 150 grams per 1 liter of wine, if you do not like too sweet a drink, then you can put sugar on your taste.

We mix the sugar, wash the bottle thoroughly and dry it, then pour back the wine with sugar and close it with the same lid or glove. In this form, it will continue to wander further for another 1 month, after which the wine can be poured into small glass jars and closed with lids. Keep this wine to be in the refrigerator or in the cellar.

As you have noticed, the cooking process is simple, it just requires some attention and care from you, because the process of making wine is not in vain compared to raising young children.

It is believed that at home it is easiest to get just a grape drink, but also apple, plum or any other fruit wine should not be avoided, because they also have a rich taste and aroma.

A pleasant bonus for any winemaker is also the usefulness of his product, because homemade wine from grapes or any other berries has a wide range of nutrients and vitamins that have a positive effect on the human body. Drinking half a glass of homemade wine a day will only benefit, of course, the main thing is not to abuse it, because excess is always disastrous.

Grape wine recipe

1. Harvesting and processing of the crop. To ensure that wild yeast, which is necessary for fermentation, remains on the grapes, it is advisable to pick the berries in dry sunny weather. At least 2-3 days before this should not be raining.

Only mature fruits are suitable for winemaking. In immature grapes there is too much acid, and in overripe berries, vinegar begins to ferment, which can later spoil all the wort (squeezed juice). Also, I do not advise you to take the cist, because of which the grapevine has an unpleasant taste of the earth. Picked berries must be processed within two days.

Collected grapes carefully to sort, removing the twigs and leaves, unripe, rotten and fruits with mold. Then transfer the berries, put the pulp and juice in an enamel pan or plastic bowl, filling the container with a maximum of of the volume. It is better to crush the grapes with your hands, so as not to damage the bones, which contain substances that make the wine bitter. If there are a lot of berries, you can gently crush them with a wooden rolling pin (pestle).

Only wooden fixtures

Contact of the juice with the metal (except stainless steel) should be avoided, as this causes oxidation, which degrades the taste. That is why the berries are kneaded with hands or wooden devices, and the pulp (transferred grapes) is placed in an enameled bowl with a wide neck - a bucket or pan. You can also use food plastic containers or wooden kegs.

Cover the pulp container with a clean cloth to protect it from flies, put for 3-4 days in a dark, warm (18-27 ° C) place. After 8-20 hours, the juice will begin to ferment, a “cap” of peels appears on the surface, which should be churned 1-2 times a day, stirring the pulp with a wooden stick or hand. If this is not done, the wort may sour.

Rapid fermentation of pulp

2. Getting pure juice. After 3-4 days, the pulp will brighten, a sour smell will appear and a hissing sound will be heard. This means that the fermentation began successfully, it is time to squeeze the juice.

The top layer of the peel to collect in a separate container, squeeze press or hands. All juice (drained from the sediment and squeezed out of the pulp) filtered through cheesecloth, pouring from one container to another 2-3 times. Transfusion not only removes small particles, but also saturates the juice with oxygen, which contributes to the normal operation of the wine yeast at the initial stage.

When working with unripe grapes grown in northern latitudes, in rare cases, water may be required. If the juice is very sour (reduces the cheekbones and stings the tongue), add water - a maximum of 500 ml per 1 liter. The more water, the worse the quality of the wine. It is better to leave a slightly increased acidity, since the concentration of acids slightly decreases during fermentation.

Clean juice to fill the capacity (maximum 70% of the volume) intended for fermentation. Ideally, these are large glass bottles, in extreme cases, if the volume of wine is small, cans will do.

3. Installation of a water lock. In order to make homemade grape wine not sour, it must be protected from contact with oxygen, while at the same time providing a yield of fermentation by-product — carbon dioxide. This is done by installing on the container with the juice of one of the designs of the hydraulic lock. The most common option is the classic water closure of the lid, tube and jar (see photo).

The scheme of the classic water seal

An ordinary medical glove with a hole in one of the fingers (pierced with a needle) also proved to be a good idea.

Wine fermentation with glove

The design of the air trap does not matter, but in terms of convenience, it is better to put a classic water trap on large bottles, and on the cans - a glove or bolt in the form of a lid (sold in stores).

Cover with water seal

4. Initial (active) fermentation. After the installation of a hydraulic seal of the container with fermented juice, it is necessary to provide suitable temperature conditions. The optimal fermentation temperature of red homemade wine is 22-28 ° C, white - 16-22 ° C. We can not allow the temperature to fall below 15 ° C, otherwise the yeast will stop, not having time to process all the sugar into alcohol.

5. Making sugar. Approximately 2% of the sugar in the wort gives 1% alcohol in the finished wine. In most regions of Russia, grape sugar content rarely exceeds 20%. This means that without adding sugar, at best, a wine with a strength of 10% and zero sweetness will turn out. On the other hand, the maximum possible strength is 13-14% (usually 12), with a higher concentration of alcohol, the wine yeast stops working.

The problem is that it is impossible to determine the initial sugar content of grapes at home without a special device (hydrometer). Focusing on the average values ​​of varieties is also useless, because it requires data on the sugar content of the selected variety in a particular climatic zone. Nobody conducts such calculations in non-craft areas. Therefore, it is necessary to be guided by the taste of the juice - it should be sweet, but not cloying.

To maintain normal fermentation, the sugar content of the wort should not be made more than 15-20%. To ensure this condition, sugar is introduced in parts (fractional). 2-3 days after the start of fermentation, taste the juice. When it becomes acidic (the sugar has been processed), 50 grams of sugar should be added to each liter of juice. To do this, pour 1-2 liters of wort into a separate container, dilute the sugar in it, then pour the resulting wine syrup back into the bottle.

The procedure is repeated several times (usually 3-4) in the first 14-25 days of fermentation. At a certain point, the sugar content of the wort will decrease very slowly, which means that there is enough sugar.

Depending on the temperature, sugar content and yeast activity, the period of fermentation of homemade grape wine is 30-60 days. If fermentation does not stop 50 days after the installation of the hydraulic seal, in order to avoid the appearance of bitterness, pour the wine into another container without sediment and place the fermentation under the same temperature conditions under the water seal.

6. Removal of wine from sediment. When the water seal does not allow bubbles for 1-2 days (the glove was blown off), the wort was clarified, forming a layer of loose sediment at the bottom, it was time to pour the young grape wine into another container. The fact is that dead fungi gather on the bottom, being in wine for a long time, they cause bitterness and an unpleasant smell.

1-2 days before removing the wine from the sediment to put the fermentation tank on an elevation above the floor (50-60 cm). This may be a bench, highchair or any other device. When the sediment is at the bottom again, pour the wine into another container (clean and dry) through a siphon - a transparent soft hose (tube) with a diameter of 0.7-1 cm and a length of 1-1.5 m. The end of the tube cannot be brought closer to the draft, than 2-3 centimeters.

Poured homemade wine will not be completely transparent. It's not scary, the appearance of the drink has not yet formed.

Sludge removal process

7. Control of sugar content. It's time to decide on the sweetness of wine. Since active fermentation has already ended, all the sugar added at this stage will not be processed into alcohol.

Add sugar, focusing on taste preferences, but not more than 250 grams per liter. The technology of introduction is described at the 5th stage. If you are satisfied with the sweetness, you should not sweeten it extra. Lovers of strong alcohol can make a fortified grape wine, adding vodka (alcohol) in the calculation of 2-15% of the volume. Fastening contributes to the storage of wine, but makes the taste harder, and the aroma is not so saturated, there are alcoholic notes.

8. Silent fermentation (ripening). The stage during which the final taste is formed. Lasts from 40 to 380 days. Longer aging of domestic grape wines is impractical because it does not improve the properties of the drink.

A bottle of wine (preferably filled to the top to avoid contact with oxygen) again put under the water seal (recommended if sweetening was done) or tightly close the lid. The container should be stored in a dark cellar or basement at a temperature of 5-16 ° C. If this is not possible, the young wine should be provided with a ripening temperature of 18-22 ° C, but not higher. It is important to avoid sudden temperature changes, for example, day and night, otherwise the taste will deteriorate. The minimum aging period of white wine is 40 days, red is 60-90 days.

When a layer of 2-5 cm appears at the bottom of the sediment, pour the wine from one container to another through a tube, leaving the sediment at the bottom as described at the 6th stage. As a result, the drink will gradually lighten up.

9. Artificial clarification (pasting). Even after several months in the basement, homemade grape wine can remain cloudy. The problem is solved by methods of cleaning wine from impurities. The most common ways - pasting gelatin or egg white.

Lightening improves only the appearance, but does not affect the taste, so I recommend cleaning it only in extreme cases.

10. Spill and storage. At the last stage (when the sediment no longer appears), the wine can be poured into bottles and tightly closed with corks.

Red wine 6 months aging

Shelf life at a temperature of 5-12 ° C - up to 5 years. Fortress - 11-13% (without fixing with vodka or alcohol).

The video shows the technology of making wine from sour grapes, in which the pressed juice is half diluted with water. Only relevant for the northern regions with very sour berries, because the addition of water affects the taste.

Grape wine

Natural wine, made at home by the simplest recipe, tastier and uniquely healthier drink purchased in the store.

Wine is usually associated with grapes. This simple recipe will make a very tasty intoxicating drink.

Grapes can not be washed. On the skins of grapes are wild yeast. This fact made grapes the most convenient and popular berry for winemaking.

If the crop was harvested in rainy weather, then natural yeast may not be enough and it will be necessary to insure by adding a little quality raisins.

Unripe, overripe, rotten and moldy berries, carrots, must be chosen so as not to ruin the taste and smell of wine.

  1. The prepared material is carefully shuffled. Juice with pulp (pulp) is poured into enameled ware of a suitable volume (fill no more than 2/3). Прикрывают чистым полотном или марлей, убирать туда, где темно и тепло (20–25 0 ) на 2–3 дня.
  2. Хороший винный материал при благоприятных условиях начнёт бродить уже через 24 часа. На поверхности образуется вспененная шапка. Её необходимо 2–3 раза в сутки «разбивать», погружая в жидкость. Перемешивание необходимо, чтобы в итоге не сделать винный уксус вместо ароматного вина.
  3. Вскоре мезга посветлеет, приобретёт характерный кисловатый запах и начнёт «шипеть». Значит, пришло время отжимать сок. Berry pulp is collected from the surface of the liquid in gauze, squeezed into the main part of the juice.
  4. All juice is filtered several times through cheesecloth. The purified liquid (wort) is poured into a glass bottle. Fill capacity not more than 2/3 (70% of the volume)!
  5. At this stage, it is important that oxygen does not flow into the tank, but the fermentation (carbon dioxide) gas leaves freely. To do this, use industrial or homemade water gates. At home, you can use a medical glove. The optimum temperature for normal fermentation is 22 to 28 degrees. The temperature should not fluctuate much, especially to fall below 10 0 C.
  6. After a couple of days you have to try the wort. If the taste of the drink is too sour (this may be due to the small amount of sugar in the grape berries), then granulated sugar is added to the wort (50 g / l.). This must be done in this way: drain 1-2 liters of wort, dissolve sugar in it and pour the sweet liquid into the fermentation tank. The bottle is shaken so that the wort is well mixed. Such an additive is compensatory, the wine will turn out to be a fortress of not more than 11 0, as well as from berries with high sugar content.
  7. Important. To increase the strength of the drink you need to add from 1/2 to 1 cup of sugar to 1 liter of grape juice. Sugar is introduced in the first month of fermentation in small portions (2-3 times) in order not to overdo it. Oriented to the taste of wine.
  8. As fermentation occurs, a dense precipitate will form at the bottom. It is recommended to pour the wine regularly from the sediment to a clean container. This procedure will make the wine more light, beautiful and tasty. After transfusion it is necessary to put the shutter.
  9. As soon as the fermentation is over (no gas is released). The wine is ready, but it is desirable to withstand at least 2-3 months.
  10. Young wine is distributed in bottles. It is necessary to close the container in a very high quality so that there is no air access. Corks are sometimes poured with wax, wax or plastered with clay. Wine must ripen in a horizontal position in a dark cool place.


Currant wine

Another simple recipe for a very fragrant rich drink, but already from black currant.

  • Black currant - 2 parts,
  • Water - 3 parts
  • Sugar - 1 part.

It is convenient to measure the ingredients in cans, especially with a small amount of production. For example, two liter cans of black currant berries will need three liters of boiled water and a liter can of sugar.

  1. Currants do not wash, carefully sorted out, remove all the bad berries. Knead crushed.
  2. Black currant pulp juice is not easy to squeeze out, it is obtained using an imitation method.
  3. The resulting pulp should be put in the bottle, add half the sugar and water. Pre-dissolve sugar in warm water, cool to 250 and pour berries. The fermentation tank is filled to 2/3 of its volume.
  4. Cover the neck with multi-layer gauze, leave for 3-7 days in a dark place. Berries will begin to ferment, giving away juice, as well as trace elements, tannins and other beneficial substances. Twice a day, the cap of the pulp is knocked down by mixing the contents of the container. It is recommended to imitate the wort until the time when the pulp loses color, but it can be limited to 2–3 days.
  5. Fermented wort is free from pulp. Juice is poured into a fermentation tank with a narrow throat (suli), put a water seal.
  6. Pre wort try. If necessary, add 50–100 g of sugar per liter of wort. Next, the sample is removed after 5-7 days. If the wort is sour (all fermented sugar), then add another portion of sugar. Repeat the process 2-3 times until the prescription amount of sugar is exhausted.
  7. The temperature of active fermentation varies in the range from 20 0 to 24 0.
  8. Rough fermentation will take 2-3 weeks. Next, the wine is carefully removed from the sediment in a clean container, set the water gate for a quiet fermentation. Suley must be kept cool, for example, in the cellar. There it will be clarified, to form a special flavor bouquet. Every 2-3 weeks, the wine is poured from the sediment and again set the shutter.
  9. For this period, the sweetness of the wine is adjusted, if they want to have in the end not semi-sweet, but semi-sweet or sweet (dessert) wine. Sugar is added, relying on own taste. After 2-3 months, the wine can be bottled. This drink is stored year.

Natural wine

Natural wine is not only a product of fermentation of grape pulp or juice, but also of various fruits / berries, honey, jam. Experienced winemakers can make excellent natural wine from leaves, rose petals, some vegetables, and even rice. There are interesting recipes with various flavorings, as well as an exotic recipe for making "ice" wine.

As part of a natural drink (classic recipes):

  • Water (grapes, other fruits / berries get it from the ground),
  • Alcohol formed by the natural fermentation of sugar
  • Acids that pass into the drink from the fruit.

High-quality natural drink has a number of useful properties that, when used sensibly, have a beneficial effect on the body.

Making wine is a creative process that requires certain knowledge and skills. Also take care of the conditions that will ensure the temperature of the preparation of the drink.

Some useful tips

for those who want to make homemade wine:

  • Carefully read the recipe so that after the start of the process there are no unexpected problems.
  • Ware and all necessary tools for making wine must be kept in perfect cleanliness, washed thoroughly with soda and must be dried.
  • Tara for fermentation and storage of wine is recommended to handle sulfur wicks to protect the wine from harmful fungi that can ruin the product.
  • The material for wine (fruit / berries), especially with stones, is recommended to be pressed with hands or other gentle methods (for example, with a wooden roller or tolkushka). You should not use a blender or a grinder for this purpose. Crushed bones can cause a bitter taste.
  • It is necessary to constantly monitor the progress of fermentation in order to react to any deviations in time and correct the situation promptly. • In home production, it is recommended to add raisins to the wine stock. This is a good way to activate the fermentation regime. There are wild yeasts on its surface, so raisins cannot be washed. In case fermentation has not begun in time, raisins or wine leaven on raisins must be added. For winemaking choose the highest quality dark varieties of raisins.
  • The quality of wine is strongly influenced by temperature. Therefore, at home it is necessary to strictly adhere to the required temperature range.
  • Rapid fermentation can be slowed down if the fermentation tank is moved to a cooler place in order to speed up the process - the wine preparation is transferred to a warmer room.
  • It is very important to timely remove the drink from the sediment so that it does not lose its taste and aroma.

Cooking recipes

Each recipe has a basic idea - a concept that must be followed when making homemade wine. Small nuances may vary according to personal preferences of each individual. Let's take a closer look at proven recipes that home alcoholic drinkers use in order to understand where to start.

From apricot

Homemade apricot wine has a beautiful yellowish tinge. This taste can not be forgotten - it clearly expressed sweet notes, compensating for the lack of a bright aromatic component. Apricot alcoholic beverage is prepared for a long time. The process itself requires constant supervision. To get what you want, you will have to work hard, but the efforts you make will pay off with interest, as soon as it comes to tasting.

  • white sugar - 3 500 grams,
  • apricots - 3 500 grams,
  • water - 11 liters.

  1. Remove dirt from the fruit. Remove bones.
  2. Crush the pulp with your hands until a thick, smooth mass is obtained.
  3. Put the prepared apricots in a bowl and add water, heated to room temperature.
  4. Cover container with gauze.
  5. Put the bowl in a warm place for 5-6 days. Every 6-7 hours it is necessary to mix the wort with a wooden spoon so that it is not sour.
  6. On the sixth, seventh day, when the wort ferments, you need to drain the juice. The flesh must be squeezed using gauze.
  7. Put the pure fermented juice in a separate container and add sugar to it.
  8. Pour the mixture into a large volume bottle and set the water seal. If it is not at hand, you can use a medical rubber glove with a small hole.
  9. Leave the bottle in a dark place for 12-17 days. The optimum temperature is 17-28 ° C.
  10. At the end of the active fermentation process (when the water trap stops producing gurgling sounds and the color of the wort is lightened), you need to merge everything into another vessel. To avoid sediment, use a plastic tube.
  11. We close the new bottle with a reliable cork and leave it in a dark place for 80-100 days.

For the preparation of wine, cherry plum of all varieties is suitable, but red varieties are best suited, since they are characterized by high sugar content. A simple recipe for wine at home will require you to be attentive and patient. As for the ingredients, there will be no special difficulties with them. In addition to cherry plum, you will need sugar, raisins and nothing more.

Wine making, step by step instructions:

  1. We eat 3 kilograms of pre-peeled berries to obtain a liquid, smooth mash.
  2. Add 100 grams of raisins and 4 liters of water.
  3. Pour the resulting mixture into a 10-liter bottle. Tie neck with gauze. We leave the container in a dark room with a temperature of 22-27 degrees.
  4. After 72 hours, pour off the fermented juice, leaving a precipitate. Squeeze the remaining pulp with the skin through the gauze.
  5. Pour the juice into a separate container, add 4 kilograms of sugar, mix. When doing this, you need to make sure that the vessel is not more than 80% full. Free volume will be filled with foam and carbon dioxide.
  6. Install a water seal or medical glove.
  7. Leave the container in a dark room at a temperature of 16-24 degrees.
  8. After 20-50 days, the wort will brighten. This will mean that the fermentation process is over. We merge new wine into a new container. Add 2 cups of sugar. Tightly close the stopper and leave in a dark room at a temperature of 11-16 degrees.
  9. After 40-90 days the fermentation process will end, the cherry plum product will be ready. You can bottle it and put it in the cellar.

Everyone who practices home-made winemaking knows perfectly well that it is possible to transform the fruit of a pear into an excellent alcoholic beverage, distinguished by its softness and refined taste. Ripe pears are not particularly suitable for making wine, because the content of tannic acid in them is not enough, therefore lovers of homemade booze uses immature fruits with stones.

Cooking pear wine:

  1. Boil 5 liters of water, wait until it cools, and then dissolve 2,500 grams of sugar in it.
  2. Wash pears, remove rot and stalk. Cut the fruit into pieces of medium size. Put them in a clean container of 10-12 liters.
  3. Add sugar syrup to the fermentation vessel.
  4. Fill the tank with clean water to the brim.
  5. We leave in a dark place, previously wearing a rubber glove with a small hole.
  6. When the glove is deflated, we will realize that the fermentation process is over. Strain the wort, pour into bottles and leave in the cellar for 1-2 months. During this time, the wort will have time to be good, and you can offer your friends and relatives an amazing product of its own production.

To make a berry wine, you have to work hard. In the process of cooking, you will realize that the berries behave capriciously, and to turn them and alcohol is not so easy. However, it is worth it. Homemade winemakers prepare delicious treats of cherries, mountain ash, cranberries, and so on. Especially popular is currant drink. The technology of preparation of the berries differs in a number of features. Let's look at the general scheme of production to know how this is done.

  1. Mix in a 20-liter glass container 7 liters of berry juice, 1 300 ml of water and 1 800 grams of sugar.
  2. We install on the neck a water valve for wine or a simple medical glove with a hole in the finger.
  3. We put the wort on fermentation in a dark place.
  4. After 10 days, add vodka in the ratio of 1:10.
  5. Stir the liquid thoroughly. We stand in a dark room with a room temperature of 7-8 days so that the fermentation process is finally completed.
  6. Filter with gauze. Add 1 kg of sugar.
  7. Bottled and closed with traffic jams.
  8. A week later, the fermentation process is completed. You can bottle it all.

It's time to learn how to make apple wine. Even the most inexperienced person can make this drink. The main thing - to follow the rules and follow the recommendations of experienced winemakers. You can find many ways to make apple wine, but if you want to get a guaranteed result, use time-tested production technology.

  1. We collect 10 kg of ripe apples. Remove cores. Cut into small pieces and skip through a meat grinder.
  2. The resulting mass is poured into a glass bottle for fermentation, making sure that it remains free volume for carbon dioxide and foam.
  3. Close the container with a water seal or a rubber medical glove with a punctured finger.
  4. Every 7-8 hours the apple pulp must be mixed so that the wild yeast spreads evenly throughout the volume.
  5. After 3-4 days - we filter the contents of the fermentation tank through gauze in order to separate the juice from the cake.
  6. Pour the resulting juice into a clean, dry container. Again, it should be left free space for foam and carbon dioxide.
  7. Add sugar to the future wine. Proportion - 170-200 grams per liter of drink.
  8. Close the container with a water stopper or rubber glove. Leave in a dark place with a temperature of 22-27 ° C for the final completion of the fermentation process.
  9. When the process of carbon dioxide emission is completed, the glove worn on the neck of the container will deflate. This will indicate that everything is ready. We clothe the liquid from the sediment.
  10. We distribute the drink in glass bottles. We clean for storage in a cellar at a temperature not higher than 17 ° С.

Pasteurization

The pasteurization procedure is carried out not only in order to get a thinner and cleaner drink: the main task of this wine processing method is to increase the resistance to the appearance of pathogenic organisms, which under normal conditions multiply rapidly and thus spoil the drink. The simplest and, at the same time, effective way to combat such microorganisms is to heat the beverage to a certain temperature.

The classic version of pasteurization involves raising the temperature of the drink to 60-70 degrees. Processing lasts 15-20 minutes. Heat kills viruses, molds and yeasts and pathogens. In addition, the pasteurisation process reduces the likelihood of acetic oxidation and blooms. The procedure is not difficult, but there are nuances that can not be neglected. To know how to pasteurize wine, write down the correct procedure:

  1. Cool the finished drink to a temperature of 10 ° C.
  2. Fill a metal container with wine and place on an electric stove.
  3. Slowly heat the beverage to 60-65 degrees.
  4. Maintain the same temperature for 20 minutes, slowly mixing the contents of the container.
  5. Remove the container from the stove and gradually cool the beverage to the initial temperature.
  6. Bottled, corked securely and sent to storage in a cool cellar with a temperature not higher than 16 degrees.

The videos that you find below will tell a lot of interesting things about the preparation of the drink of the gods. After reviewing them, you will learn how to make homemade wine yourself, using various products. Original folk recipes will turn your attitude towards the process of making intoxicating flavored drinks. Listen to the advice of experienced professionals to avoid classic mistakes.

Grape preparation

Grapes can be taken any way you like. There is a special wine grape, it is spicy and fragrant. Ordinary grapes will work too. Light grapes make white wine, dark varieties - red. In overripe grapes there is a lot of sugar and the wine will turn out sweet, from unripe grapes the wine will be sour.
In no case can the grapes be washed. On the grape skin there are wine trembles, which are necessary for the fermentation of berries. If the wine is put from another berry, then it also can not be washed. You just need to sort out the grapes from the stems and leaves. Then fold into a large enough capacity, where the berry needs to be crushed.
Fermentation
Capacity with grapes must be covered, preferably with a cloth, so that nothing superfluous falls into it. After placing in the room and leave for five days. Grapes should be stirred every day, and on the fifth day skip through a colander or gauze to remove the skin and bones. The resulting liquid, purified from the skins, called wort, and pressed skins - cake or squeeze.
The wort needs to be poured into a separate dish, and the squeeze can be poured with water - this will be a secondary wine. In the cake there are a lot of yeast and juice that will ferment. Secondary wine will be inferior to the primary in taste, as it added water.

Fermentation stop

После того как почти готовое вино разлито по бутылкам, нужно окончательно остановить процесс брожения. Если этого не сделать, вино будет продолжать бродить, бутылка не выдержит давления и взорвется. Такое бывает. Для этого используется процесс пастеризации. Ничего сложного в этом процессе нет. Для этого понадобиться широкая кастрюля, наполненная горячей водой. Bottles with wine poured into it, you need to lower into the pan and hold it there for a while. After the wine has cooled, you can send it to the cellar or cellar, where it is dark and cool.

How to store?

Homemade wine, contrary to popular belief, can be stored for years and not deteriorate. The main thing is to organize a storage place. It must be a dark place, where it is dry and a little cool. Bottles of wine must be stored horizontally so that the wine touches the cork and it does not crack open. Next to the wine should not be stored anything that contains a strong smell, otherwise the wine will absorb this smell in itself. If you comply with all storage conditions, the wine will delight a pleasant bouquet of aromas and taste all year round.

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