Many summer residents in especially bumper-crop year suffer with a problem where to put a rich harvest of fruit and berries. In such cases the preparation of tasty domestic wines will become the best decision.
Instruction
1. Natural domestic wine, especially grape, gives joy, cheerfulness and health. For the first time people tried the grapes juice rewandering from a heat more than eight millennia ago. It is so much years to the first press found in Damascus. Since then the technology of winemaking changed a little, it with success is used in house conditions to this day.
2. Production of wine includes four stages. For it ripe, overripe fruits, without decay and diseases are necessary. This main condition of quality wine. Fruit and berries are washed and cleaned from fruit stems. It doesn't belong to grapes – it doesn't need to be washed since a whitish scurf on berries are a wine yeast without which wine loses taste, aroma and an igristost. The prepared raw materials are crushed in any way, cut, kneaded, passed via the meat grinder, the main thing that as much as possible mash, i.e. a comminuted juice turned out.
3. The main process in production of wine is fermentation. For this purpose the mash is shifted in a bucket, a pan or a barrel. According to the recipe add wine ferment or sugar, then close a gauze and place in the warm place. In wide ware the mash much quicker and better wanders, during all the time its 2-3 times mix. The term of fermentation fluctuates from 2 to 10 days, depending on temperature indoors. Temperature of 22-33 degrees is considered optimum, at lower - process slows down and stops, and at higher - takes place too quickly and violently.
4. Keep in mind that the mash can perekisnut, in this case vinegar will begin to be formed. After alburnum rises to the surface and will gain dirty and whitish color, it is separated, carefully wringing out. The turned-out otzhimk can be filled in with cold water and, having added still some fruit and sugar, to put to wander on a table wine.
5. Juice is poured in clean large bottles, adding in case of need a sugar syrup or water. Then they are closed a water lock or thin rubber gloves, placed in the warm dark place inaccessible for children and animals. Very important condition is the lack of access of oxygen and light before the end of fermentation, otherwise alcohol is oxidized in vinegar. Usually wine plays from 10 days to 3.5 months.
6. Fermentation comes to an end when vials of air cease to be allocated, and the glove falls. That wine gained light color, it is moved to the dark cool place, without removing a lock, for 1-2 months. The brilliantly clear wine is accurately merged from a deposit, filtered, tasted and spilled on a small container. From this point wine is considered ready, it is left to ripen.