The dry wine contains the minimum quantity of sugar in the structure (to 0.3%). When drink is cooked, under the influence of yeast all fructose is fermented while third-party sugar isn't added. Thanks to similar processes, the dry wine turns out the most natural, useful and tasty.
Grapes
That wine turned out qualitative, its preparation requires grapes with an indicator of sugar content of 15-22%. This indicator depends on the region of cultivation of berries and also on their grade. In the industry the sweet of berries is determined by special devices which ordinary people don't have. Therefore it is necessary to be guided only on the gustatory qualities. Grapes shouldn't be tart or sour as in the subsequent preparation there can be difficulties with fermentation.
Preparation of grape berries
The picked in dry weather, ripe berries need to be touched and separated carefully from crests. Too small, immature and rotten fruits need to be thrown out at once as they can give to wine excessive tartness, a gorkost and acid. The taste of ready wine from low-quality raw materials can't be corrected. It is impossible to wash grapes as on its surface there lives wine yeast. Without them fermentation won't happen.
Receiving mash
Having touched berries, they need to be crushed. The enameled bucket and a colander is for this purpose applied. Grapes are treaded out manually as stones, a thin skin and pulp of grapes contain the substances playing the main role in formation of taste of future drink. It isn't recommended to apply a press to a crush.
Fermentation preparation
Fermentation requires capacity with a wide mouth. It is filled with a mash approximately on 3/4 then it is covered with a gauze. The mash has to be defended within a day at a temperature 20-25os. Then it is merged since the rest, and alburnum through a gauze is wrung out hands. Pure juice is poured in capacity with a narrow mouth for further fermentation.
Fermentation
Capacity for fermentation has to be filled with juice no more than on 2/3 from its volume. The free space is necessary for the space for the emitted carbon dioxide. To minimize contact of a mash with air, on a neck of capacity the special hydrolock is established. It is on sale in any household shop. The hose has to depart from a hydrolock in other container with water, through it wine gases depart. Also the basis of a hydrolock and capacity has to be sealed by sealant or plasticine. Fermentation will continue from 10 to 25 days. Temperature of the room has to be not higher than 20 wasps. Completion of processes of active fermentation will be demonstrated by a long absence of vials of gases and air in a hydrolock cover. Drink gets a light shade, and the deposit gathers on its bottom.
Maturing
Young drink is poured in capacity for storage. It is the best of all to do it by means of the capillary principle not to touch a deposit. Bottles should be filled with wine to the neck not to allow contact with air. Wine is ready, but its taste will be not absolutely balanced and saturated yet. Therefore it is worth standing him in the basement or a cellar about a month at a temperature 10-16os.