The raspberry wine made in house conditions turns out fragrant and sweet. It is not a shame to serve it even for festive feast together with expensive wines. But in order that drink has turned out qualitative, it is necessary to know secrets of its preparation.
Technology of preparation of raspberry wine
Quality drink can be received only adhering to the recommendations connected with wine manufacturing techniques in house conditions.
Will be suitable for creation of drink not any raspberry. It is necessary to choose complete fruits, without decay and mold. Berries have to be either ripe, or slightly overripe, nose safe form.
The surface of fruits contains wild yeast of natural origin therefore it is not necessary to wash berries before use. These microorganisms promote fermentation process. In case of use of the washed raspberry not to do without addition of ferment.
Wine can be made not only from fresh berries, but also jam. In this case especially carefully it is necessary to treat amount of the used sugar not to put too much sugar into drink.
Wine fortress directly depends on that how many sugar has been used. The its is more, the stronger drink turns out.
Water and sugar are added to the juice received by pressing. It allows to remove excess acid from wine. That sugar was better dissolved, it is recommended to add it to several calling: to and in the course of fermentation.
The sweet of ready drink can be increased, having added to it sugar syrup. That wine was not spoiled, the bottle with liquid in this case should be pasteurized. Capacity is corked up with twine and is located for 20 min. in the container with the water which is previously heated to 65 wasps.
Before giving to table wine is recommended to be cooled in the fridge. It will allow to reveal to taste of drink.
Classical recipe of raspberry drink
The classical recipe for wine from raspberry the hands assumes use of the following ingredients:
- raspberry – 1 l;
- purified water – 1 l;
- sugar – 500 g.
Knead raspberry fruits to condition of puree. Place in capacity for further fermentation. The large bottle is ideal for this purpose.
Add water and sugar. The structure has to fill no more than 2/3 containers. It is necessary in order that there was space for the foam which is formed in the course of fermentation.
Close capacity water lock or rubber glove of medical purpose. Put it to the dark and warm place for 10 days.
Every day on 1 time open lock for the purpose of hashing of liquid in container. After 10 days leave mash to perebrazhivatsya. Process will be completed when to stop production of gases and glove will be blown off.
Merge ready wine by means of tube in other vessel, taste. If drink has turned out insufficiently sweet, add syrup.
Pour drink on the washed bottles, carefully zakuporta and you store in the cool room not less than 3 months.
In case of education at the bottom of deposit 2 cm high, filter wine and let's infuse. Leave it on storage if the deposit is absent.
Fortified raspberry wine with alcohol use
Ingredients:
- raspberry – 5 kg;
- sugar of-1 kg;
- water – 2 l;
- alcohol 96% – 300-400 ml.
Wring out dirty raspberry through gauze or with use of the juice extractor. Add to it 1 l of water and draw 5-6 h. After that wring out berries again.
Mix crimson water and juice, add 1 more l of liquid and 300 g of sugar. Close capacity water lock and send to wander to the warm and dark place.
7-10 days later add 150 g of sugar on each liter of drink to mash and again close large bottle water lock.
After the end of fermentation separate wine from deposit then add 50 ml on each liter of wine, mix and taste. If drink insufficiently sweet, add sugar. Alcohol will not allow liquid to begin to ferment again.
Wine clean the cool and dark room. In 1-2 months it will be ready for use.
At the correct production, raspberry wine is well stored, does not sour and does not grow mouldy