Preparation of domestic wine entertaining and not difficult process. It includes several stages, having learned which it is possible to make tasty and useful wine. Observing a simple compounding and the general principles of preparation, everyone will be able to feel the wine maker. Domestic wine is done of grapes, berries, fruit, jam and honey.
General principles of preparation of wine
- For preparation of wine it is necessary to prepare clean, dry and not metal ware. The best wine turns out in oak casks, but also glass jars and bottles with tight traffic jams, the enameled buckets will approach. Dishes before application should be washed hot water with soda, then to rinse with cold water and it is good to dry.
- Raw materials, for preparation of wine, have to be fresh, qualitative, without damages and rotting. For receiving juice from grapes, berries and fruits it is possible to use the meat grinder, softer berries can be mashed a pestle or hands.
- Comfort temperature for process of fermentation is 22-25 degrees.
- The quality of wine depends on quality of the received juice. Juice of grapes, apples and pears doesn't demand additional processing. Juice of other berries and fruit has bigger acidity. In this case in them it is necessary to raise a sugar content. You shouldn't forget that the excessive sugar content leads to the slowed-down fermentation process.
- Berries and fruits before preparation of wine aren't washed not to wash away yeast from a thin skin of fruits. If in a week, after production, fermentation didn't begin, then it is necessary to add 1-2 g of a baker's or beer yeast on 1 liter of juice.
- That wine wasn't cloudy and didn't gain bitterness, right after the end of process of fermentation it is necessary to pour wine accurately. It is dense to cork and store bottles in the dark cool place at a temperature not higher than 15 degrees.
The recipe of domestic wine from grapes
Ingredients:
- Grapes – 10 kg;
- Sugar – 0.5 - 1 glass on 1 l of juice.
Way of preparation:
- Grapes are touched and delete unripe, spoiled and crumpled berries. Then for receiving juice, berry press (rumple) hands or a pestle.
- The received weight is placed in the enameled ware, covered with matter and removed to the dark place for 2-3 days. Storage temperature is 20-25 degrees. Every day stir the received mash.
- As soon as there is a sourish aroma and characteristic hissing of process of fermentation, the peel from a surface is collected and wring out through a gauze. The received juice is added back to capacity.
- Then all juice is filtered by 2-3 times through a gauze. Add sugar at the rate of 200-250 g on juice liter. The more sugar, the wine will be stronger.
- Pour in a large bottle or a vessel in which wine will ferment. It is necessary not to allow hits of air in capacity.
- On a large bottle establish a hydrolock which consists of a dense stopper and the hose going from a cover and lowered in the container with water.
- Wine is left at a temperature of 22-26 degrees at 21 day.
- In 21 days, wine is poured on bottles on storage. The received wine can be used in 40-45 days.
The recipe of domestic wine from blackcurrant
Ingredients:
- Blackcurrant – 3 kg;
- Sugar – 1 kg;
- Water – 3 l.
Way of preparation:
- Currant is touched and passed via the meat grinder.
- In the prepared large bottle fill in a mash and a sugar syrup. Syrup is prepared from 3 l of boiled water and 1 kg of sugar, then cool up to 30 degrees.
- On a large bottle it is necessary put on a medical glove and put to the dark place. As soon as the glove is inflated, in it do a puncture.
- Wine is drawn by about 16 weeks at a temperature of 22-25 degrees.
- The fallen glove and lack of bubbles says that wine is ready. It is poured on bottles and stacked on storage and ripening.
The recipe of domestic wine from apples
Ingredients:
- Apples - 3 kg;
- Sugar - 1.5-2 kg;
- Water - 2 l;
- Cinnamon - 1 pinch.
Way of preparation:
- Apples cut segments, delete stones and stack in a pan.
- Fill in with water, add a little cinnamon and cook to full readiness.
- Then apples fray through a sieve and leave for three days for fermentation.
- The received mash is filtered, add sugar to taste, spilled on bottles and stored in the cool, dark place. honey