Wine from grapes at home - it is useful !Secrets of wine from grapes at home
Recipes / / December 13, 2017
At the present time in the world only famous wines there are more than 4500 names.
And how many unique recipes of wine from grapes are hidden in the cellars of home winemakers?
Wine from grapes at home - general principles of making
Home production of grape wines is definitely limited by technical possibilities, but these restrictions do not stop the masters of home winemaking, but rather, on the contrary, are the driving force in creating unique homemade wine recipes from grapes at home.
Knowledge of the basics of industrial winemaking helps home winemakers in expanding the experience and assortment of grape wines, improving their quality. Wine-making is a science that it is impossible to comprehend overnight, but we will try, at least briefly, to outline the main stages from which wine production begins. In addition, novice craftsmen will be interested and useful to learn about the classification and world standards of wines.
About wine grape varieties
Wine begins with the seedlingof the vine. To get the right wine, you need to choose the right sort of grapes, given the varietal characteristics. Unfortunately, the latest achievements of breeding allow us to grow only certain grape varieties in separate climatic conditions. Hence the choice of this or that grade for the creation of wine is due to the geographical location of the vineyard. Even the artificial creation of the necessary soil composition will not help in an area where there is not enough sunny days and an optimal average temperature for the technical ripeness of grapes. Successfully grown varieties such as Aligote, Sauvignon, Pinot black, Riesling, Rkatsiteli, Saperavi, Tsimlyansky black, Chardonnay and many other famous varieties, in the Krasnodar, Stavropol Territory and more southern regions of Russia and CIS countries.
From varietal diversity, most appropriate to the extensive distribution, it is possible to identify more viable technical varieties - Lydia and Isabella. This grapes is obtained as a result of crossing of European and American, wild grapes. They are less susceptible to disease, frost-resistant, late ripen, do not require shelter, so they are common all the way to the Moscow region and even occur in southern Siberia.
On wine classification
In order to start creating wine from grapes at home, we'll start with basics, which will help to determine, at least, the range of possibilities, based on the existing wine material.
To date, the lead in the wine market belongs to Spain, Italy and France, which explains their natural desire to eliminate competitors with all sorts of restrictive documents, the emergence of all new classifiers of vintage wines.
According to the international classification, Isabella and Lydia wines are canteens, as this group does not require any sort of grapes and a certain growth area, unlike vintage wines, where the grape collection area, its variety, history and methods of wine creation are strictly regulated. Moreover, wines from these varieties are banned for sale, according to the requirements of international standardization.
But the goal of home winemakers is to create wine from grapes at home not for international recognition, but to please yourself and loved ones with a natural product.
Lydia and Isabella have a drawback: the shelf life of wines of this variety does not exceed 2-3 years. In the skin of the hybrids of Lydia and Isabella, there are more pectins than the less resistant western varieties of grapes. It is from the pectins during the fermentation period that methyl alcohol is released.
Regarding the quality of wine from this variety, there is a heated debate between Western producers, who are both legislators in viticulture and winemaking, and wine producers from Eastern European countries. According to an unproved item, declared by Western competitors, about the high content of methanol and some other harmful substances in Isabella and Lydia wines, one can object: the use of 300 liters of wine per one method is dangerous, since it is in this volume that a lethal dose of methanol is contained. If you plan to store Isabella or Lydia wine for a longer time, you should immediately remove the peel, as it is because of it that the wine has a putrefactive aftertaste of three years of storage. This operation will help get rid of the accumulation of methanol.
There are disagreements among Western as well as domestic oenologists regarding the unified requirements for the classification of wines. Let us dwell on those basic conditions that are necessary for creating wine from grapes at home.
Any berries or fruits growing on the plot can serve as a material for wine making. But the most valuable are grape wines.
The first type of wine classification - according to the material:
- Fruit and berry;
- Blending( using different grape varieties)
- The second wine classifier - color:
The color is certainly affected by the variety, but the fermentation process is also important. Red wines ferment with peel, which affects the color of the wine. Red young wine has a lighter shade than the red aged.
Pink wines are made using white wine technology, removing the peel before fermentation. In addition, pink wine is obtained by blending, from white and pink grapes.
White wine is produced predominantly from white grapes. If white or red grapes are used to make white wine, the peel is removed before the fermentation begins. This process is time-consuming and is possible only for making wine using such technology in small volumes.
The next classifier is the sugar and alcohol content.
Wines are divided into canteens and fortified, and each of the two groups has its own sub-species.
Table wines are divided into
The resulting table wine is used as a ready-made drink and as a wine material for subsequent processing.
A separate group in the classifier of table wines stand:
- effervescent wines.
They are approximated to the group of table wines in terms of sugar and alcohol content, but they should be considered separately according to the method of production, since the production of table wines does not allow the addition of non-natural components. The effervescent wines contain carbon dioxide.
The most famous sparkling wine - champagne has a different sugar content, so distinguish brut, dry, semi-dry, semisweet and sweet. Sparkling is divided into red, pink and nutmeg wines.
In the row of effervescent wines are pearl, as they differ in the way they are made from wines containing carbon dioxide. They are made from young wine.
Fortified wines are divided by types:
- Dessert semisweet;
- Dessert sweet;
The fourth classifier is the method of making wine.
• With the addition of sweeteners( honey, sugar).These are dessert wines, liqueurs, mead.
• Diluted wine - with the addition of water, to reduce the acidity of the juice.
• With the addition of wine alcohol, flavored wines. This group includes vermouth, martini, cinzano.
• Effervescent wines.
• Natural wine is prepared only on the basis of juice, without foreign components.
It is considered to be the most valuable:
They are made only in certain regions, from high-quality crops. And in the classification of high-quality wines, not only the grape variety and the quality of the material are taken into account, but also the year of harvest: it must correspond to the temperature conditions of the ripening of the grapes.
Having its grapes, Isabella and Lydia, you can achieve good results in creating your own wine cellar, taking into account the requirements of the main standards.
Although the wine brand is not so important in home winemaking as its taste and the fact that it is created by own hands.
The necessary equipment and tools for making and storing wine from grapes at home
When creating wine from grapes at home it will be very useful to purchase scales , for weighing raw materials and necessary ingredients.
For the manufacture and storage of wine from grapes at home, it's good to get an thermometer, , to know exactly the temperature in the room where the fermentation process takes place.
In order to make dessert or strong wine from grapes at home, you will have to get hygrometer , a device for determining the amount of sugar and a device for determining the strength. Calculate the alcohol content is possible by certain formulas, but for this you will have to constantly look into special tables, consider. .. And in the course of the work process, it is troublesome and inconvenient to deal with.
For obtaining pulp or juice, you can use the with any convenient device :
- Manual juicer;
- Stainless or enamelware with wooden pestle;
- with a hair sieve;
- Linen sack for squeezing out juice.
If the volume of grapes is large, then the press can not do without.
Requirements for inventory for the production of wine from grapes at home - sterility.
When making wine, in no case should we allow the wine material to come into contact with iron objects. Enameled and stainless ware should be free from damage to the surface.
Some home winemakers use fermented dishes for fermentation and storage. Do not do this: plastic under the influence of an acidic environment is destroyed, which adversely affects the quality of the wine. The best option for storage - glass bottles. On sale there are special 10L and 20L, with a narrow "neck" for a water seal with a curved tube or cork. If there is a lot of grapes on the site and winemaking is on the constant basis, then the purchase of special utensils makes sense.
Ready wine should be poured into clean, sterile bottles, the necessary stock of which should be stored in the back room of the home winemaker. The bottles should be made of dark glass. You will need labels to avoid confusing the wine. And, if the assortment of wines is supposed to be large, then it is necessary to have a register of all technological activities.
Storing wine from grapes at home
To keep wine in one basement with vegetables and all home preparations is not a good idea. If the wine is intended for use within 1.5-2 months, then this option is allowed. For a longer period of storage, you will have to arrange a wine cellar or a special storage facility.
Wine, like grape, is susceptible to the effects of pathogenic microflora and requires careful handling. Observance of sanitary conditions and temperature regime is an important component in home winemaking.
For some types of wine, the temperature and even the humidity of the air is of great importance. The wine should be stored at a temperature of 9oC to 14oC.Humidity in this case should be 60 - 80%.The temperature of storing vegetables and fruits in the basement is much lower, and the optimum humidity is higher.
Quality factors of home wine
The right balance of acid, sugar and alcohol is the basis of taste and reliable storage of wine for many years.
Sugar and alcohol.
A dry wine with a strength of 9 to 12% is obtained from natural material, without added sugar and yeast.
Knowing that every fourteen grams of sugar added to wine, during fermentation increase the strength by one degree, you can determine in advance the type of wine in terms of sugar and alcohol content. In this case, of course, we must take into account the natural content of sugar in the berries of Isabella and Lydia. This indicator can vary depending on the number of sunny days and the average temperature of ripening of grapes, but under the most favorable conditions of maturation the natural content of polysaccharides in berries does not exceed 20%.Considering this indicator as a starting point, you can increase the alcohol content by 15%, but not more, with the help of sugar during fermentation. Thus, you can get a dry, semi-dry and semisweet wine.
Dessert wines are made from overgrown grapes. They have a less acidity and are based on unfermented sugar wort. Strong wines are obtained by means of maderization, that is, the addition of alcohol under certain technological conditions.
In addition to sugar and alcohol, an important component of wine is acid. Its excess can turn the wine into vinegar, and the lack will create problems for the preservation of wine. The level of acidity of wine is reduced by the addition of water. Naturally, water should be used as much as possible cleaned.
The balanced content of alcohol, sugar and acid will save the wine for many years.
Herbal supplements are used to create the desired bouquet. But this issue is at the discretion of the wine producer from grapes at home. The only thing that could be advised to home winemakers: remember that the wines have always been created in oak barrels. Of course, this is very expensive pleasure, and with the placement of barrels, problems may arise, but you can add a gauze bag with oak shavings to the bottle. Do you like this idea?
The main stages of creating wine from grapes at home
• Grapes collection. The ripeness of raw materials matters. For table wine, even slightly unripe, sourish berries will suit. But for normal fermentation the sugar content will have to be increased artificially. For dessert and semisweet wines you need to wait for the moment when the grapes "pick" the most sugar. For the preparation of liqueurs, slightly wilted grapes, with a raisin flavor, are suitable. The maturity of grapes at home is determined by the taste. Be sure to collect grapes only in dry weather. If it has rained, harvesting should be postponed for 3-4 days. Rosa is also an obstacle to collecting.
• Sorting of grapes. Berries need to be sorted out on the same day and processed. It should be remembered that one unripe bunch can spoil the taste of wine. Berries with mold and rotten also need to be removed.
Grapes after harvesting are not washed: wine berries live on the surface of berries. Immediately after sorting and separating from the crests( peduncles) proceed to grinding.
• Getting pulp and juice. First spin. Now you have to crush the berries. It is best, of course, to do this in wooden utensils and with the help of a wooden crush, but given that it is difficult to get such utensils in our time, one can use enameled or stainless containers and even hands. The resulting pulp is transferred to a hair sieve to let the first juice drain.
Attention: if you have grapes Lydia or Isabella, but you need to get white wine, then it's time to manually separate the peel from the pulp before fermentation.
The most valuable wine material has been obtained. This juice is called still gravity. Primary processing of grapes is not over yet. It's time to choose which wine to get from the wine material.
From it you can create a dry, semi-dry and semisweet collection wine of your own making. So what, this wine will not get medals at international exhibitions - but it will be a source of pride for their work before friends and neighbors at the festive table.
• Second spin. Preparation of mash. In the mash, obtained after the first pressing, there is a lot of juice, which can still be applied with the help of a press, a canvas bag, rubbing through a hair sieve and other mechanical techniques.
Juice of the second pressing can be mixed with the first and get a lot of quality table wine from natural juice. But in this way a lot of juice will not be obtained.
Therefore, the second method is more often used: the mix is mixed with sugar and water( add water in the volume in which the juice was taken during the first pressing), fill the bottle with ¾ volume and leave in such a form for fermentation for 7-10 days. At this time, the must must be mixed periodically. The air temperature should be in the range of 18-22 ° C, the bottle with the resulting wort should not be exposed to direct sunlight. At the end of the period, the must must be separated from the pulp, pour the fermented juice into another bottle until it is completely fermented, within 2-3 weeks.
From the received material in the future, wine, liqueurs, vermouth, port are made, depending on the recipe.
Oil cake can be used for Chacha, instead of yeast. Part of the pressed and strained thick can be densely corked and stored in the refrigerator until the next harvest. It can be used as a starter for the wine of the next year.
You can add water, sugar, separated during the first pressing, to the skin of berries in the second squeeze juice. After this, the obtained wort is initially insisted for 18 to 24 hours, then slowly boiled. As a result of further pressing and lightening, we get a home-produced hog.
Cake after boiling for sour is not suitable.
• Sourdough, wine yeast. It's hard to get real wine yeast. It is better to abandon the use of ordinary bread yeast to ferment the wort. If there is no last year's thick left after making the wine, take any kind of grapes( 300-400 g), ripe before Isabella or Lydia, mash it, add sugar( 50-100 g) and put it for fermentation in a dark and warm place( 18oC-22oC) in a liter jar half filled. Such a starter can be placed a week before the main harvest. You can use raisins, but we must take into account that the wine will acquire a characteristic taste.
• Fermentation. As a rule, the juice of the first pressing is "started" itself, without yeast, because it is not clarified, and there is a sediment necessary for fermentation. Wine yeast or leaven must be added to the juice or must only if the fermentation process does not start in a week. To make up the yeast in the wort that has not been fermented, add ammonia chloride( ammonia), 0.3 mg per liter. During turbulent fermentation, the wort must be mixed during the first two weeks of rapid fermentation: first 3-4 times a day, for a week, and then every other day for two weeks. At this time, it is possible to add sugar dissolved in a small amount of the selected wort.
To understand the technological process of fermentation, you should know:
Sugar gives energy to yeast, they feed on it;
Ammonium salts( ammonia) give the nutrients necessary for the reproduction of yeast. If the wine is fermenting on the sediment, then the yeast is quite enough of this substance for life;
Mix the wort or juice to ensure that the yeast does not suffocate - they need oxygen, like all living things.
• Pouring. During rapid fermentation in one bottle, do not top up ¼ of the volume to avoid wastage of the wort with the release of foam. This part is placed next to the undersized bottle and constantly produce the same manipulations with both vessels. During the transfusion, excess carbon dioxide escapes the normal breathing of the yeast, and the wine is enriched with oxygen for their further work. After the stagnation of the fermentation process, after 2-3 weeks, the berries from the containers are filtered out, squeezed. The main bottle is filled with the missing volume from the smaller dishes.
Transfusion of wine gives one more advantage: so you can determine the stage of completion of fermentation. If after this operation wine began to "play" more strongly, then it is not yet ready. If, shortly after the transfusion, there is noticeable settling of small particles and the appearance of transparency, it is time to take the first sample.
Caution: from the beginning of fermentation and until its end is important to withstand the temperature regime of 22 ° C.If the temperature drops to 15 ° C or lower, fermentation will stop. In this case, the situation can be corrected by heating the wort for several days to the desired temperature, and start the process by adding sugar, starter, ammonia. More critical is the overheating of the wort, which threatens the death of the yeast colony in the unkind material.
• Young wine. Particle settling is a signal of wine readiness. But, if it did not gain enough alcohol, now it will often have to be shaken up, add sugar to make it continue fermentation.
If the index of the fortress meets the requirements, then no later than 2 months the wine should be separated from the jigging. If you store wine on the sediment, then there will be an unpleasant taste of decaying berries.
• Lightening. The wine is almost ready. There was a pronounced transparency, but the process is not complete. Now it must be carefully separated from the small particles that have accumulated on the bottom of the bottle. Perhaps, we will have to do this more than once, seeking absolute transparency. Sediment is a starter for next year's wine, so do not throw it away. The yeast contained in it will hibernate in the refrigerator;they can be awakened after harvesting a new crop.
Dry or semi-dry wine has already been obtained. If this wine was the goal, then it should be sent for aging, for 40 days. But at the same time it is a wine material for creating semi-sweet wines, liqueurs and special wines.
• Sealing. In addition to the right storage conditions, in order to avoid souring, mold and other unpleasant surprises, wine is sealed or, more precisely, fixed in three ways:
Adding chemical elements
White dry wines can be fixed only chemically. The word "chemical" looks awesome, but in fact it is just a stabilizer and an antioxidant, which is completely safe for the body when used correctly. There are a number of other similar stabilizers and preservatives that can be purchased at specialized stores.
Addition of alcohol
It is not necessary to say that alcohol is an antiseptic. To bring special wine to the required degree( vermouth) it is possible with the help of alcohol tincture, which does not contradict the technological process and simultaneously increases the "immunity" of wine to fungal infections.
With the pasteurization of
The way of pasteurization of wine differs from the pasteurization of other products. Wine is aged in bottles at a temperature of 60oC for at least an hour. Bottles do not top up "to the shoulders," but they should be closed with sterile stoppers. Immediately after pasteurization, they are sealed: they are sealed with a film, filled with paraffin or wax, and stored in the basement, lying, at a constant temperature of no higher than 12oC.Pasteurized wine acquires not only reliable protection against harmful bacteria, but also a surprisingly pleasant taste.
Of course, you can tell a lot more about the production of wine from grapes at home, but with what has already been stated, you can start the process of winemaking, with the necessary materials and devices.
Record the most interesting recipes, which are based on the test volume. If you like recipes, then the volume can be adjusted at your discretion.
Recipe 1. Grape wine at home, dry, red
• Isabella's mash and must.
• Sugar 60 g / l
If desired, select peel from the pulp. Grapes must be necessarily sweet and well ripened. If natural sugar is not enough, you get a good wine vinegar or a dry wine with a very low alcohol content. We put all the material in a suitable size, so that the fermented mass does not flow through the edges. The main problem in manufacturing will be maintaining a constant temperature of 25 ° C.Once the characteristic signs of fermentation appear, seal with a glove or water seal. Every two to three days, sugar is added to the yeast until the fermentation is over. After the wine is wrung from the pulp, let stand, remove from the sludge. Now you can send it to a cooler place for final ripening.
Recipe 2. Isabella wine at home, dry, red, vintage
This is the European standard Isabella is not grapes, and in the home winemaking from this variety you can get a very vintage wine.
• Isabella juice of the first pressing 0,8 l
• Sugar 80 g
• Bank 1,5 l
• Medical glove
• Wine stabilizer.
In sterile dishes we pour out the non-clarified juice of the first pressing( self).To strengthen the color, you can add a peel, selected from the pulp. On the bank put on a sterile glove with a punctured finger and put it in a warm place, not accessible to direct sunlight. The first 5-7 days to shake regularly and after 3,7,10 days parts of sugar add: feed yeast. When fermentation is complete, carefully remove from the sediment. Let the wine stand until full transparency, again remove from the sediment. If necessary, add sugar, dissolving it beforehand in a small amount of wine and stabilizer. Seal in a bottle and store at a temperature of 5-12oC in a horizontal position.
If the wine is 1.5 years old, its color will not turn red, but tea or cognac. This is the aged wine. With age, its quality will only improve.
Recipe 3. Wine from grapes at home "Lydia", dry, white, vintage
• Lydia juice of the first extraction 0,8 l
• Sugar 0,08 g
From the pulp of the grapes Lydia immediately remove the peel. The remaining steps are described in the previous recipe.
Recipe 4. Grape wine at home blended, semisweet, nutmeg
• Lydia's first squeeze juice, without skin 0.6 l
• Isabella first squeeze juice, without skin 0.4 l
• Sugar 0, 160g
• Gauze pouch with sage, oak bark, elderberry flowers
The way of preparation is indicated in the recipe 1. The pouch with herbs needs to be changed. For the first time put - with silent fermentation, the second - after removing from the sediment and keep before bottling wine into bottles.
Recipe 5. Wine from grapes at home Magyar, strong with raisins
This is an amazing recipe for those who can wait. To taste it reminds famous Tokay wine.
• Ready grape wine, white
• White raisins
• Oak shavings in a linen bag.
• Bottle with cork
Wine is obtained from grape must( Lydia without peel).The wine should be fully emptied and aged for at least six months, with a strength of up to 15%.At the bottom of the bottle lay a linen bag with oak chips, we fill the bottle with raisins. Pour the contents with wine and insist in a warm and dark place for 3-4 days. Add wine yeast, based on 0.5 g / l of wine. The bottle is sealed tightly, wrapped and buried in the ground, to a depth of at least 0.5 m. You will not be able to try the finished liquor until a year later. Raisins can then be used for leaven. Liqueur pour into opaque bottles( preferably ceramic) and seal.
Recipe 6. Wine from grapes at home red, strong "Cahors"
• Isabella pulp with skins 3 kg
• Sugar 450 g and 120 g( for feeding yeast)
• Dark raisins 200 g
For the preparation of "Cahors", the pulp with the peel should be crushed thoroughly. You can use a meat grinder. The resulting mass filled with sugar( 450 g) and let it brew to let the juice. Then, on low heat, the pulp is evaporated in enameled dishes. The difficulty lies in the fact that the temperature should not be above 65oC and it should be evaporated no less than 10-12 hours. Cool to 22 ° C and add raisins. Place the pan in a warm and dark place until the mass begins to foam. After this, remove the mash from the gauze and squeeze it. Further, the wine is prepared according to the same technology as the fortified wine.120 g of sugar added to the juice 2-3 times in small portions. Wait for the end of fermentation and lightening of the wine. Remove from the sludge and send to the basement for endurance. If necessary, repeat the removal of the sediment. You can fix the wine with alcohol( 50 ml / 1 l).Pour into bottles and store in a horizontal position at a temperature of no higher than 12oC.
Recipe 7. Wine from grapes at home, vermouth white, classic
On the Internet, you can find many recipes for vermouth, different in composition spices. The fact is that the herbal composition of the vermouth, which are filled with shop windows, is carefully protected by their producers. But the general technology of making wine has long been known. Therefore, with the composition of herbs you can improvise. If you want the vermouth to be as much like the original product, you need to include in the herbal collection of wormwood, lemon rind, juniper berry. After all, more than two thousand years vermouth is considered a medicinal product.
• Dry wine, white - 1 l
• Alcohol - 180 g
• Water - 180 g
• Sugar - 160 g
• Wormwood - 50 g
• Yarrow - 20 g
• Mint - 12g
• Cinnamon - 10 g
• Cardamom 5 g
• Muscat nut - 10 g
• Blackberry - 5 g
• Lemon peel - 20 g
• Juniper berry - 10 g
• Chamomile - 20 g
Herbal collection can be varied to taste. But all the dried herbs should be crushed( preferably into powder) and poured 90 g of alcohol( 96%), diluted with 90 g of water. Insist collection should be within three weeks, carefully filtered. Connect with wine. Sugar dissolve in 90 ml of water( on a water bath), combine with 90 ml of alcohol( take the second part) and pour caramel mass into the wine with herbal tincture. Stir and place for a week in the freezer( -5 ° C).Then the freezing temperature decreases every day by 1 degree. The defrosted wine is filtered again, and again frozen for a week. The process is repeated until the wine is crystal clear. After that, the wine is capped and stored at room temperature.
Recipe 8. Wine from grapes at home, vermouth red, classic
• Dry wine, red - 1,2 l
• Alcohol - 200 g
• Water - 200 g
• Sugar - 220 g
• Wormwood - 50g
• Yarrow - 20g
• Cinnamon - 20g
• Orange peel - 50g
• Vanilla - 10g
• Carnation - 3g
• Mint - 10g
• Caraway seeds - 10g
• Nutmeg - 20 g
• Chamomile - 50 g
• Ginger - 10 g
• St. John's Wort - 10 g
• Cardamom 5 g
• Coffee( soluble)- 5 g
• Bergamot - 10 g
Total of herbal infusion for red vermouth can include up to 40 names of herbs and spices. Unlike the technology of making white vermouth, red caramelized syrup is cooked for red vermouth: sugar is boiled with water until a brown color is obtained. Otherwise, technology similar to white vermouth.
Recipe 9. Wine from grapes at home: sparkling, semi-dry, pink, muscatine
• Young wine Lydia, semi-dry, pink - 2,8 l
• Sugar - 200 g
• Lemon peel - 50 g
•Nutmeg - 1 pc.
• Bottles for champagne wines - 4 pcs.
• Corks and wire.
For four bottles of homemade champagne, you must take wine from the Lydia grapes, made from peeled pulp. The wine should be permanent, taken off the sludge, but the fermentation process must be completed( 3-4 days before the end).This point is important to catch. You can be guided only by the taste buds: the wine should tingle the tongue, which indicates that the fermentation is not finished, although it does not seem to externally itself. Add the lemon zest and nutmeg to the bottle and let the wine infuse for 7 to 10 days in a warm place. Drain the wine from the bottle so as not to pick up the sediment, which possibly will fall during this time to the bottom. It is important to remember that this wine will be open already at the table, and it will foam like champagne, so no longer have the opportunity to strain it. Pour the wine into bottles, leaving 10 cm from the edge of the neck of the free space. In each bottle pour dissolved in the same wine sugar. Divide evenly, so that only 7 cm of free space is left in the bottles. Bottles immediately tightly cork. Secure the plastic plugs with a wire( as in champagne).The bottles should stand at room temperature, after which they should be stored in a cold, horizontal position.
In the same way, you can make homemade champagne from white and red wine: dry, semi-dry, semisweet. This method, according to many home winemakers, is the best, because the addition of carbon dioxide gives sparkling wine a sharper taste, in contrast to the natural way of creating effervescence, soft and pleasant.
Recipe 10. Wine from grapes at home "Port wine"
Another recipe for special wine, requiring from the home winemaker patience and painstaking work.
• Isabella's pulp - 5 kg
• Sugar - 1,8 kg
• Wine alcohol - 150 ml
• Oak shavings
In the enameled container with a lid mix the mash with sugar, cover with a lid and put in a warm placefor aging for 7-8 days. The temperature should be at least 60 ° C.Then squeeze the juice from the pulp, carefully filter the fermented juice, add alcohol to it. Further on the technology canned in oak barrels, for three years. What can be done at home if there is no oak barrel? We take a glass bottle, place in it a linen bag with oak chips, fill the fermented juice with ¾ of the volume. The bottle is tightly closed, seal the plug with sealing wax( paraffin, resin).The bottle should be wrapped in a dense opaque material, in order to avoid light entering. We put the capacity in the basement, in the furthest corner, for three years. Remove from the sediment, too, after three years. Further as usual, bottled and stored in a horizontal position.
To the house-master such wine can be proud.
Recipe 11. A bowl of grapes at home
Of course, when making home-made wines there is a by-product - grape cake, which contains both yeast and sugar. And throwing away such material is not economical. In addition, the production of pure wine alcohol will make it possible to use a product of own production for the preparation of special wines.
• Grape cake
The recipe of Georgian brandy differs from ordinary moonshine by the fact that fermentation does not involve yeast, which relieves the product of unpleasant odor and fusel oil content. That is, cake is yeast. One kilogram of sugar should take a liter of clean water. The Chacha will wander for a long time, possibly up to three months. Therefore, it is necessary to choose a suitable warm place for a closed container. Next you need a moonshine. At this point, someone who will manage to adapt. At the output should be as many liters of chacha, as invested sugar. The fortress is not below 70%.We measure it with an alcoholometer. This is not pure alcohol, but it will do for tinctures. And it is better to clean this Georgian brandy, just in case. Just drop it drip through a layer of activated charcoal. Or insist on coal tablets, and then strain. To produce pure alcohol, a second distillation and more hermetic equipment will be required.
Wine from grapes at home - tricks and useful tips
• Some winemakers recommend grape branches not to clean, as they give the wine a peculiar taste.
• Collected grapes must be recycled at once. You can not leave the pulp for processing the next day, otherwise instead of wine you will get vinegar.
• To make the wine always the way you need to watch the calendar and count the number of sunny days that increase the sweetness of grapes. The full maturity of Isabella comes 180 days after the day of bud budding.
• If the summer turned out to be cold and the grapes did not have time to ripen, then you will have to increase the amount of sugar for making wine.
• All the work related to the production of wine, you need to plan ahead and think through the sequence of actions: you need to calculate the strength and time so that they are enough for this time-consuming process.
12, 08, 2017
12, 08, 2017