The history of winemaking contains many millennia, in Ancient Rome and Ancient Greece wine was considered as curative drink, a gift of gods. Many events in human life are followed by wine when to it it is bad, he drowns grief in wine when there is a pleasant event, wine flows like water. Preparation of domestic wines – business difficult, but possible.
What is the table wine
As the main raw materials for receiving wine serve grapes. Such grades as Merlot, Isabella, Riesling, Cabernet as well as possible will be suitable for production of wine. To receive a light table wine, grapes collect well ripened. A table wine call the natural grape product prepared without addition of sugar and alcohol.
If all sugar which is contained in juice of berries "dry" is fermented, such wines are called dry. Dry domestic wine is cooked in oak and glasswares. Red and white wine becomes differently.
White grape wine
At preparation of white wine the mash (juice) is fermented without alburnum, grape berries carefully crush a wooden pestle and separate juice from a thin skin and seeds. Then alburnum is wrung out, having placed it in linen sacks under a press or some heavy load. The succus is defended by 24 hours, then mix with a free-run juice and pour out in ware for fermentation which is filled on ¾ volume. The large bottle is closed a cotton tampon and put to the room with a temperature about 20 °C. Approximately in two days the fermentation begins and it proceeds in two stages.
The first stage – violent fermenation – lasts about a week and is followed by temperature increase, during this time turns into alcohol of 90% of sugar. The second stage – still fermentation – proceeds about a month. During still fermentation the ware is added the rewandering mash to top. After clarification of wine it is merged from a deposit by means of a casting hose in clean ware, closed a stopper and stored in the basement.
Red domestic wine from grapes the Isabella
Red wine is fermented together with alburnum. The mash from the crushed berries is placed in ware with a wide throat, during fermentation 3-4 times a day mix. After the termination of violent fermenation the cap from a thin skin and seeds falls by a bottom, at this time wine is separated from alburnum – at first spontaneously, and then wring out cake under cargo. Further merge a mash in clean ware and leave on still fermentation which lasts 1.5 months. Then wine is poured in a clean container and removed to the basement.
Further care for white and red wine is identical. After cooling and release of carbon monoxide the volume of liquid decreases therefore ware should be added regularly wine. At first it is done every week, and then by two times a month. For the best maturing in several months repeat a wine perelivka. When wine is completely ready, it is bottled.