Grape juice is used by production of wine, vinegar, in the cosmetic industry. Besides it is just tasty and useful drink. Depending on with what purposes you wring out grapes, this process happens according to the different scenario.
It is required to you
- grapes;
- bowl or basin;
- blender or juice extractor;
- gauze or sieve;
Instruction
1. Productions of juice from grapes - process simple, but expensive. To receive 1 liter of liquid, you should wring out from 5 to 6 kilograms of berries.
2. To receive grape juice, you can take any grade of grapes bought both in the market and in shop. Prepare berries, having separated them from a cluster and having put in a colander. Wash with warm boiled water. If you plan to prepare a lot of juice, wash grapes with parties.
3. Put the peeled grapes in the blender or the juice extractor. It is possible to use the juice extractor only in case it has a special mode allowing it to process berries with stones or if you use boneless grapes. Turn on the device.
4. If you processed grapes the juice extractor, then you form separately alburnum, and separately juice. If you pyurirovat grapes the blender, then you will need to put the received weight in a gauze or a sieve and to wring out liquid. You store fresh grape juice in the fridge.
5. In case you don't want to use the blender or the juice extractor, you vozbmit an ordinary tolokushka for mashed potatoes. Shift the peeled grapes in a big wide pan and add a little water. You cook berries on average fire about 10-12 minutes to soften a hard grape thin skin.
6. Drain water and shift grapes in a bowl, carefully mash it a tolokushka. Filter the formed weight through a sieve or wring out by means of a gauze. The juice received thus is also suitable for preparation of grape jelly or jam where instead of sugar this juice is used.
7. To make wine or vinegar from grape juice, you will suit only grapes of organic origin. As fermentation requires presence of the certain bacteria which are on a thin skin of berries them it is impossible to wash, and store grapes, as a rule, are processed by special structures which promote long-term storage of berries, but interfere with winemaking process.
8. Separate berries from a brush and put, without washing out, in a strong container. Berries have to borrow no more than 2/3 from its volume. If you have no rather capacious basin or a bowl, squeeze out juice of grapes a la carte.
9. Make the decision by means of what you will wring out grapes. If you want to prepare the large volume of wine and you have a volume and strong container, wring out juice in the traditional way - legs. If processed by you volume are small or you have no rather capacious container, make it hands.
10. Wash up hands or legs with soap and dry up them a towel. It is the best of all to take a towel as from it there is no fiber left on skin. Mash berries hands or legs. Depending on the processed volume it can borrow of 30 minutes till several o'clock. When seems to you that you mashed all grapes, continue to squeeze out it even minutes 10-15.
11. Place the wrung-out grapes in a gauze or filter it through a sieve. The grape juice received thus is suitable only for preparation of wine or vinegar.