One of the most important quality factors of wine – its transparency. The wines made of blackcurrant berries after the end of fermentation get a transparent shade. And drinks from plums, pears, cloudberries samoosvetlyatsya badly therefore they need additional processing – clarification.
Instruction
1. Put the corked bottle of wine to the warm room and if in wine there were small vials of gas, and the deposit was at the bottom formed, means drink didn't ripen. Then attach a fermenter that the product dobrodit in the warm room to a vessel. In a month pour wine on other bottles already without deposit. If after you put the container with wine to the warm room, in a bottle there are neither bubbles, nor a deposit, it means that the wine contains substances which didn't drop out in a deposit. These substances also do it hazy.
2. Then for clarification of wine take cake isinglass or gelatin, fill in with warm water and leave to inflate. Later 24-36 h carefully mix the inflated weight and filter, add a little wine to it, well shake up everything and pour in vessels with wine. Mix and leave for 10 days then wine will become transparent, and the deposit at the same time will settle a bottom. Pour a ready cleared wine in clean bottles.
3. If the wine not really is a lot of, then miss it through usual white or through filter paper. Let's wine infuse a little, only after that you can use it.
4. One more of effective ways of cleaning of wine is its processing by heat. Take a tight vessel (that alcohol didn't evaporate). Pour ready wine on bottles, a zakuporta and fix traffic jams by a wire. Put bottles in a pan with cold water (water in a pan has to be poured to wine level) and heat on slow fire to temperature of 45-50 degrees, leave in water before full cooling. Such processing improves also gustatory qualities of wine.
5. It is possible to clarify wine by means of processing by cold since fall of temperature up to-2 degrees (table wines) or up to-5 degrees (unfortified wines) causes loss of colloids in a deposit that helps to absorb the weighed dregs and to do drink light. Cool wine quickly and also quickly filter at the same degrees through a sack from a flannel.