The wine yeast irreplaceable at preparation of wine or mead, it is possible to make in house conditions. Alcoholic beverages, prepared on such yeast, possess a pleasant flavor and aroma.
Preparation of wine yeast in house conditions requires dead-ripe small-fruited grapes (also raspberry, a honeysuckle, white currant, a wild strawberry or a gooseberry will approach), sugar and water.
How to prepare
For barm-making it is necessary to pick ripe berries in ten days prior to preparation of wine. Not to wash away yeast from a surface, berries don't need to be washed. On two glasses of the mashed ripe berries the glass of water and a half of a glass of sugar will be required. Water needs to be poured in a glass bottle. To place berries and sugar in capacity, it is good to mix. After that to close a bottle a cotton wool stopper and to leave at the room temperature at 3-4 days. During this time juice perebrodit. It will be necessary only to filter it through a sieve, having separated from alburnum.
You shouldn't use a beer and grain yeast for preparation of wine. If to make wine yeast there is no opportunity, it is possible to multiply living organisms on flour, barley, bran.
Wine yeast from raisin and a fig
It happens so that wine needs to be made in conditions when the season of berries already passed or I didn't begin yet. Then wine ferment can be made of raisin or a fig. Raisin has to be qualitative, gray-violet, with tails. Good raisin if to throw it, when falling on a table makes a sound of the falling stones. From bad raisin of yeast it won't turn out, everything will grow mouldy. To make wine yeast, in 400 ml of slightly warmed up sugar syrup it is necessary to lower a handful of raisin or a fig. Then, just as in the previous recipe to close a bottle the stopper which is passing air (it is possible to use the big piece of fabric or a piece of cotton wool which is wrapped up in a gauze or fabric) and to leave future wine ferment in the warm place for 3-4 days. Contents need to be shaken up during the day in order that raisin didn't grow mouldy. As soon as fermentation process, liquid goes to decant and use for preparation of wine. Besides, in certain cases wine makers also lower a fig and raisin in a mash entirely.
Storage and use of wine yeast
The yeast made in house conditions is capable to sustain in wine accumulation of alcohol to 19 degrees. Air allocated by yeast in the course of fermentation has a specific smell which gives to wine noble aroma. It is possible to keep wine yeast no more than 10 days. For preparation of sweet wine there will be enough 300 g of yeast on 10 liters of a mash. For dry even less wine yeast — 200 g will be required.
To make wine, it is possible to use ready wine yeast, for example, Zemasil. Final degree of attenuation of yeast is high. The product has high alcohol resistance.
Wine will turn out much more tasty if to extend the period of fermentation for few weeks. Indoors stable temperature has to be maintained. The room needs to be aired often. In general, production of wine takes about two months.