Not only wine makers and gods, but also erudite husbands since ancient times worked on creation of wine. Louis Pasteur, having thoroughly studied fermentation process, not only I opened vinification reaction, but also a method of disposal of wine of bad taste and a smell which is transferred to it in the course of fermentation by the microorganisms living on a thin skin of grapes and in it. Use Pasteur's opening still. Preparation of domestic wine from grapes demands a certain patience: the sbrazhivaniye of grapes and clarification of wine will require several months.
It is required to you
- 10 kg of ripe sweet grapes, a 10-liter glass cylinder, a gauze rag, a colander, the enameled bucket or other capacity, a rubber tube with a diameter about 10 mm and 40 cm long, a polyethylene cover for a cylinder, are a little paraffin or wax.
Instruction
1. Grapes it is necessary to sort, separate carefully berries, to remove damaged and decayed. In the small portions to mash grapes a masher or a fist.
2. To merge alburnum and the emitted grape juice in a clean dry cylinder. Cover it with a rag of a gauze and put to the warm place for fermentation.
3. In 1-2 days of fermentation of a mash, alburnum has to emerge, and juice to remain in the lower part of a cylinder. After 5-6 days of fermentation of a mash, juice from a cylinder needs to be merged through a colander or a gauze in the enameled capacity. Alburnum should be wrung out hands and too to filter through a colander. Merge collected thus grape juice in the washed-up and dry-through cylinder.
4. Make a water lock. For this purpose in a polyethylene cover for a cylinder to make an opening, to insert into it a rubber tube. To put a piece of paraffin or wax in small capacity and to warm up on a water bath. Carefully to close up a crack between a tube and an opening with warm paraffin or wax to avoid through it air access.
5. Establish a water lock: to close a cylinder with grape juice the prepared cover with the rubber tube which is built in in it, to lower the second end of a tube in glass with water (water needs to be added periodically to a glass to avoid access of air through a tube).
6. Put juice to the warm place on a dobrazhivaniye. Dobrazhivaniye of juice needs to see to complete cessation of fermentation (from 12 to 20 days) which depends on air temperature indoors.
7. After the end of fermentation of juice the received wine needs to be merged accurately without deposit in a clean dry cylinder. Again to establish a water lock and to put in a cellar or other cold spot, with a temperature of 8-12 degrees at 2-2.5 months. At storage of wine on cold under a water lock for such period of time vinokamenny acid accumulates on a bottom and walls of a cylinder. The acidity of wine decreases, it becomes transparent.
8. The peeled wine needs to be poured in dry clean bottles so that between a stopper and wine there was a small airspace, and to cork. The received wine is called dry since the sugar which is in grapes practically without the rest perebrodit on alcohol. The ready dry wine is put on storage in a cold spot (cellar, the basement).