Dry it is accepted to call wine with the minimum sugar content (to 0.3%). or in general without it. The dry wine can be prepared in house conditions, without using at the same time yeast and without adding sugar. Only grapes of sugar content of 15-22% will be required.
The main condition for preparation of tasty domestic wine – grapes shouldn't be tart and sour, differently there can be problems with fermentation. Drink fortress also in many respects depends on sweet of berries. For example, from grapes of sugar content of 15% it is possible to make drink with a strength of 8-10%.
Before starting preparation of wine, prepare ware. It has to be washed carefully up and dried up, otherwise in ready drink foreign smells can appear.
Pick ripe grape berries in dry weather. Separate collected grapes from crests and touch, deleting the immature and spoiled berries.
Keep in mind that it is impossible to wash collected grapes. The fact is that water can wash away wine yeast which is necessary for high-quality process of fermentation. It is better to wipe dusty berries with a clean rag.
The prepared berries should be crushed. It becomes as follows: over the enameled capacity the colander in which fill up with small portions grapes is established and press hands. It isn't recommended to use a press as it presses berries together with stones for these purposes, and the smack of the crushed stones can spoil taste and aroma of drink.
Take capacity with a wide throat and fill it with the prepared mash approximately on three quarters. Cover capacity with a gauze. If you do white wine, then the mash has to infuse within a day. Air temperature indoors where the mash infuses, has to be about 20-25 °C. After insisting merge juice, and carefully wring out the remained alburnum hands, having passed through a gauze. Pour to soy in capacity with a narrow throat for further fermentation.
If you do red wine, then the prepared mash is drawn by 3-5 days, at a temperature of 26-30 °C. When alburnum begins to rise, she needs to be hit, mixing capacity contents 3 times a day. If not to do it, wine will simply turn into vinegar.
When the mash perebrodit, and active foam texturization will begin, it is necessary to merge liquid and to wring out alburnum through a gauze. The received juice is poured in capacity with a narrow throat.
Capacity in which drink will ferment should be filled with juice only on 2/3 volumes. Otherwise carbon dioxide which is emitted in the course of fermentation simply will have no place to get to.
On a neck of capacity establish a hydrolock or put on a usual medical glove with the hole done in one of fingers. Fermentation has to happen at a temperature of 16-20 °C within 10-25 days. The long absence of vials of air in a hydrolock or the blown-off glove demonstrates that process of fermentation is completed. The refermenting wine brightens, and at the bottom of a large bottle rather turbid deposit appears.
Wine needs to be poured in net capacity, trying not to disturb a deposit. Spilling wine on bottles, fill them completely and densely cork with covers.
At a young wine usually peracute taste therefore it is better to stand him in a cellar at a temperature of 10-16 °C. It is necessary to mature red wine not less than 3 months, white – about a month. After that wine is completely ready-to-serve.