Making homemade grape wine. How much sugar and water do you need to make homemade wine from berries Recipes with a glove

Making your own wine from grapes is not difficult at all. It is important to take into account some of the nuances. There are wine grape varieties that are too rich in aroma and taste. The alcoholic drink prepared from them is distinguished by serious astringency and density. In such cases, natural homemade grape wine is mixed with water.

Secrets of the winemaker

Most often, red wine made from Isabella grapes is diluted. Drinks sourced from Lydia and Moldova can also be diluted.

In addition, when working with these varieties, winemakers can choose another strategy. Starting to make wine from Lydia or Moldova, they add several other grape varieties with a milder taste to the source material. In such situations, 2-3 types of different grapes are used.

The same can be done with Isabella. However, unlike the above-named varieties, its berries rarely make up even half of the raw materials. At the same time, in regions with a temperate climate, this problem may not be. Grapes in them do not have time to fully ripen. In this case, Isabella does not have such astringency.

White grapes of this variety are much more tender in taste. Therefore, often a third or a quarter of the main raw material can be precisely the white Isabella. At the same time, you don’t have to worry about the color of the drink. The skin of dark grapes will add a richer shade to the wine.

In addition, there is a recipe according to which wine can be made from grape pomace again by diluting the raw material with water. You just need to be patient and sterile dishes (enamelled or glass). The organoleptic qualities of such an alcoholic drink will also be on top. The main thing to remember is that wine is the drink that only gets better with time.

At home, wine from grapes, with the addition of water, can be prepared according to several recipes. However, before we start talking about recipes, it is necessary to learn the basic rules of winemaking.

• Remember that the grapes must be ripe.
• Pick berries on a sunny day or in the late afternoon.
• Sort and remove rotten, spoiled, green and dry grapes. They must not fall into the must.
• Berries do not have to be picked from bunches. True, if you do not do this, then special notes will appear in the aroma and taste of the drink. Some winemakers like them, others don't.
• Never wash the grapes you harvest for wine. A silvery-grayish coating - this is the wild yeast, thanks to which fermentation occurs.

Recipe with water from Isabella

Composition, ingredients and correct proportions:

• 10 kg of finished grapes;
• 6 liters of water;
• 2 kg of sugar;
• 10 grams wine yeast (optional)

1. After you have harvested and crushed the grapes, place them in an enamel pot for a few days to begin fermentation. Cover with gauze. Starting from the second day, do not forget to mix with a clean hand or a wooden spatula.
2. After fermentation begins, boil the water and cool it to body temperature. Most often this happens on the 3-4th day. Add sugar and wine yeast to the water, mix.
3. Squeeze out the pulp and transfer it to another pan. We will need it for the second recipe.
4. Pour warm water with sugar and yeast dissolved in it into the fermented juice. Put a water seal or a glove with a couple in your finger on the container. At a temperature of 20-25 ° C, fermentation will occur faster than at a temperature regime of 18-20 ° C, but the strength of the drink will be less.
5. Fermentation will continue from 10 to 21 days. It is recommended at the end of each week to drain the wine through a hose without touching the sediment. At this point, sugar can be added to the wort if it is not sweet enough. It is sugar that is converted into alcohol by yeast microorganisms.
6. After 21 days or sooner after the end of fermentation, drain the wine from the sediment. Pour it into sterilized glass jars or bottles and seal tightly with sterilized stoppers. From this day on, young wine should be stored in a cool room with a temperature of 8-12 ° C.

The wine will mature for 2-3 months. The fortress will be 10-12 degrees. If desired, for 21 days, you can dilute grape wine with cognac, vodka or alcohol. This will increase the strength of the drink. A truly ripe wine is obtained after 5 months. By this time, it will have a richer color, aroma and taste.

Recipe with grape pomace water

For such a wine, pressings of the Isabella variety are suitable. The cake that remains from the grape juice is also suitable. At home, such wine can be prepared even in an apartment. Children will be happy with grape juice, and delicious wine will come out of the pomace on the festive table.

• 5 kg of cake;
• 10 liters of pure water;
• 1.5–2 kg of sugar;
• 10 grams of wine yeast;
• Alcohol, vodka.

Step by step sequence of actions.

1. Pour the cake with a sufficiently warm solution of water, sugar and yeast. Mix well with your hands, lightly squeezing the mass.
2. Place in a warm place under cheesecloth for 4 days, stirring daily.
3. When fermentation begins, strain the wort into a clean, sterile bottle.
4. Place a glove with a hole in the finger under the water seal.
5. When the fermentation process begins to subside (the glove falls to one side or the water in the water lock will very rarely gurgle), drain the wort from the sediment again and taste for sugar. If not enough, add more and stir.
6. During the 3 weeks of fermentation, two or three times, drain the wine from the sediment into a clean glass container.
7. Fix with alcohol. Check the strength with an alcohol meter.
8. Pour into sterile bottles. Seal tightly with sterile stoppers.
9. Store in a cool place horizontally, periodically turning the bottles.

If you do not fix such wine with water, then it will not be stored for a long time.

Recipe with water without adding yeast

You can make wine with water at home without yeast. This is possible if the grapes are ripe and have a good layer of wild yeast on their surface.

• 10 kg of grapes;
• 3-4 kg of sugar;
• 5 liters of pure water.

Step by step sequence of actions.

1. Carefully crushed grapes should be placed in an enamel pan and left warm for several days under gauze.
2. Starting from the morning of the third day, the raw materials need to be mixed 2-3 times a day.
3. The first time you need to add sugar on the third day. To do this, dissolve sugar in a liter of warm water and pour into a saucepan. Leave to ferment for another 2-3 days.
4. Strain the wort through several layers of gauze into a sterile bottle, squeeze out the pulp there and put it under a water seal.
5. Taste the wort after 5–7. If sour, add another kilogram of sugar and mix. Leave the must to ferment for another 2 weeks.
6. At the end of this period, drain the young wine from the sediment.
7. Pour the wine filtered through several layers of gauze into bottles. Seal with stoppers.
8. Move the bottles to a cool room where the temperature is not higher than 12 °C, but not lower than 7-8 °C. Once a week, gently turn the bottles to prevent the corks from drying out and sediment from forming on the walls.
9. After two months, the wine will become lighter, a sediment will appear. Pour the drink into clean bottles with a thin hose and cork again.

This wine is stored for many years, it becomes stronger and richer. The optimal shelf life is 5 to 7 years.

Sometimes water is added to wine when the grapes have not had time to ripen. This will remove excess acidity. In this case, you need to correctly calculate the required amount of water, yeast, sugar based on the table of acidity of a particular grape variety.

Home production of wines is becoming more and more popular, as it allows you to get a truly natural product of high quality. The technical possibilities of home winemaking are limited, but this does not stop lovers of good homemade wine. There are many unique recipes for intoxicating drinks from grapes, as well as from all kinds of fruits and berries.

When planning the production of homemade wine, especially in the cramped conditions of a city apartment, it is necessary to assess the possibilities in advance and calculate how many berries need to be prepared for wine harvesting.

Grapes - the best material for home winemaking

Grapes are the most popular crop for wine production. Almost all grape varieties are suitable for winemaking. But there are wine (technical) varieties among the grape variety, which are distinguished by very juicy pulp and high sugar content, as well as a large amount of wild yeast on the surface of the berries. Among them are Aligote, Bastardo, Merlot, Chardonnay. In our latitudes, good wine is obtained from Muscat varieties (Isabella, Lydia).

Fans of homemade wine also prepare an intoxicating drink from cherries, apples, raspberries and other fruits. But it is grapes that are the ideal material for making fragrant natural wines.

The amount of juice in fruits

One of the important characteristics that a winemaker needs is how much juice can be obtained from a kilogram of wine material.

Different fruits contain different amounts of juice. And they also give their juice in different ways. For example, in grapes, pears, apples, juicing is easy; to get juice from, some efforts and technological tricks are needed.

It should be noted that the amount of juice in identical fruits may differ depending on their variety, region of growth, weather conditions during the ripening period.

Grapes are the juiciest fruit. From the harvested 10 kg of grapes, 7.5 liters of pure juice will be obtained. That is, from 1 kg of quality material, you can make about 0.75 liters of wine, that is, one standard wine bottle!

But they will give only 4.5 liters of juice. To make you need to collect 16.7 kg of berries.

Factors affecting the amount of juice

In the production of wine from grapes, the amount of juice may also depend on the method of its production. It's about grapevines. Since ancient times, winemakers did not separate the berries, but put heavy grape bunches under the press. When producing grapes at home, it is recommended to make wine harvesting only from grapes.

From 10 kg of pure berries, as noted above, you can get more than 7.5 kg of juice. If the bunches are crushed, from 10 kg of grapes you will get from 6 to 7 liters of juice (the volume depends on the size of the berries, the grape variety).

If you plan to get 10 liters of finished products, then when making homemade wine using sugar, you need to take into account that 1 kg of granulated sugar increases the volume of wine harvesting by about 0.6 liters. In addition, in many recipes, the juice is diluted with a certain amount of water.

These simple arithmetic calculations will help to accurately estimate the volume of finished wine and choose the right containers for its production, which is important in home winemaking conditions. For example, for 10–12 kg of wine preparation, you will need the following dishes: a 20-liter glass bottle for fermentation (sulia), a 20-liter enameled pan.

How to calculate the number of grapes

If a natural grape drink is made using industrial equipment (press), then up to 70% of the juice from the weight of the grapes is obtained.
That is, when using a professional production press, 30 kg of grapes are needed for 20 liters of must.

In home production, it is much more difficult to ensure maximum spin. Even if there is a home press. Therefore, for 20 liters of juice, grapes from 35 to 40 kg will have to be processed. Part of the juice will inevitably remain in the pulp. Therefore, pomace is recommended to be used for the production of secondary wine or grape moonshine (chacha).

If the juice is squeezed out by hand, then a 20-liter container will require about 23-24 kg of grapes. As a result, the drink will turn out 10-12 liters.

When fermenting wine in a container, do not fill more than 3/4 of the volume. Thus, 15-17 kg of grapes will be needed for a twenty-liter suleya. And, accordingly, the output will be 7-8 liters of young wine.

Calculation example

Suppose you plan to make wine from ripe, juicy grapes. It is from these fruits that very good wines are obtained.

As a rule, the acidity of the juice of sweet grapes is approximately 0.7%. This must is not diluted with water. If the sugar content of grapes is about 25%, then the addition of sugar for the production of wine is not required. That is, the wine material is of high quality, which makes it possible to obtain natural grape wine.
There are containers available that will ensure the normal fermentation of 10 liters of wort. We determine how many grapes are needed.

According to the data, the yield of pure juice from 10 kg of grapes is approximately 7.5 liters. We solve a simple problem from a school course:

10 (kg) - 7.5 (l)
X (kg) - 10 (l)
Therefore, X \u003d (10x10) / 7.5 \u003d 13.3 (kg)

So, for ten liters of grape juice, you need to buy/collect 13.3 kg of berries.
Grape must (juice) has an acidity of 0.7% and a sugar content of 25%.

Having fermented, a wine preparation with such characteristics will turn into natural wine, the strength of which is approximately 12% vol.

If the technology for making wine is sustained, all stages of fermentation went well, then approximately 5% sugar will remain in the wine. The taste of the drink will correspond to semi-sweet wine.

Thus, starting the sacrament of making wine, you can quite accurately determine how many grapes you need to get the planned volume of the drink. Similar calculations can be made for any wine material, including taking into account sugar and water, if such ingredients are included in the recipe.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The secrets of winemaking can be studied for almost years. Although everyone can easily learn this art. From the first time, you may not get a masterpiece worthy of world exhibitions, but a home-made drink will be no worse than a store-bought one. Want to try? Then learn simple recipes with photos describing how to make wine from grapes at home.

How to cook

Homemade wine requires three main ingredients. This list includes:

• grape;
• sugar;
• water.

The last component is not used in all recipes for making homemade wine. It is added only if the grape juice is very sour and even reduces the cheekbones. In other cases, dilution with water only worsens the taste of the drink. Making wine from grapes at home begins with the harvest and processing of the crop. Wild yeast must be left on the clusters, which are necessary for fermentation. To do this, you need to collect fruit after 2-3 days of dry weather. If the grapes are purchased, then the berries cannot be washed.

Making homemade wine after processing the crop includes three stages. Step-by-step instructions on how to make a drink can be described as follows:

1. Getting pulp. It is an intermediate product of winemaking and is a mass of crushed grapes. The combs do not have to be removed, but the wine with them will be slightly bitter.
2. Wort separation. This stage begins 3-5 days after receiving the pulp. It is from this that the must stands out - unclarified grape juice. This is already wine, but young and not started to ferment.
3. Fermentation. During this stage, the wine yeast multiplies and converts the fruit sugar from the grapes into alcohol. The must here is separated from the pulp, poured into a working glass container and closed with a stopper with a water seal or a medical glove. At the same step, you can sweeten homemade wine.

Fermentation time

Many factors influence the fermentation of the drink - temperature, amount of sugar and yeast activity. Therefore, there is no exact answer to the question of how much homemade grape wine plays. This process may take around 30-90 days. Fermentation is divided into three stages:

1. Elementary. Yeast fungi begin active reproduction.
2. Stormy. Bacteria finish multiplying, occupying the entire volume of the wort. The first couple of days it actively hisses and foams. How long does the wine ferment in this phase? It can play from 0 to 100 days, depending on the desired strength of the drink.
3. Quiet. The wort calms down, there are already very few bubbles. The foam settles, and fermentation takes place in the lower layers. The duration of this phase is determined by the period of processing by fungi of all sugar into alcohol.

Amount of sugar

Approximately 1% of the alcohol in the finished drink is provided by 2% of the sugar in the wort. The sugar content of grape varieties common in central Russia rarely exceeds 20%. They will make a drink with a strength of about 6-7%, a maximum of 10%. In addition, the sweetness of the drink will be zero, and the taste will be sour-astringent. The sugar content of the wort should not exceed 15-20%, otherwise the yeast will stop fermenting.

So how much sugar is needed in grape wine? The product is added fractionally after the juice tastes sour. For each liter, 50 g of granulated sugar is required. They are diluted in 1-2 liters of drained wort, then sent back to the bottle. Do this once every 3-4 days in the first 2-3 weeks of fermentation. When the juice no longer tastes sour, it means that there is already enough sugar and no more need to be added.

Proportions

In the classic version, 10 kg of grapes are taken. If each requires about 100-200 g of sugar, then in general you will need 1-2 kg. In rare cases, water is needed. It is taken at the rate of 500 ml per 1 liter of juice. At the end, the wine is made semi-sweet, sweet or fortified. There is another option - a liqueur drink. The table contains the proportions of homemade wine from grapes in relation to the content of alcohol and granulated sugar.

sweet

The content of sugar and alcohol in sweet homemade wine should be between 12-18% and 16-20%. The acidity does not exceed 0.8%. It is better to make such a drink from blue grapes or use nutmeg varieties. Sugar should be added at the rate of 50-100 g per 1 liter of juice. It's in the fermentation stage. Already at the end, you can make sweet homemade wine to your liking by adding a little more sugar.

Fortified

According to the traditional recipe, fortified grape wine is prepared at home with the addition of sugar and alcohol or vodka. The strength of the drink will depend on their quantity. By adding fruits or berries to the grape must, you can get different types of fortified homemade wine - vermouth, port or sherry. The proportions for them are approximately the following:

• grapes - about 6 kg;
• granulated sugar for fermentation - 0.6 kg; for fixing - at the rate of 100 g per liter of must;
• medical alcohol - 1 l.

To make homemade dry wine with your own hands, you should know that it is made completely without sugar or its amount does not exceed 0.3%. Fructose from the wort is fermented only by the action of yeast. Sugar is not added for this purpose at all. For this reason, dry wines are considered the most natural, tasty and healthy. Grapes are needed for their production with a sugar content of 15-20%. It is better to take the Isabella variety:

• from such grapes wine of pleasant ruby ​​color turns out;
• this variety belongs to the table.

semi-sweet

Semi-sweet homemade wine is especially popular. It is more tender, pleasant on the palate and has a clear grape aroma. The composition of such a drink contains no more than 8% sugar and up to 13% alcohol. The low content of the latter makes this wine ideal for an ordinary feast. The proportions of the ingredients here are approximately the same - for 1 kg of grapes, about 800 g of sugar and 1.5 liters of water.

Recipe

Before you put homemade wine with your own hands, you need to choose the right grapes. Only ripe fruits are suitable. In unripe, there is a lot of acid, and in overripe, acetic fermentation already begins. It is not worth collecting carrion, because it has an unpleasant earthy taste. For winemaking, technical wine grape varieties are suitable. Their clusters are not very large, and the berries themselves are small and fit tightly to each other. Among these varieties stand out Isabella, Muscat, Riesling, Merlot, Chardonnay and Cabernet. Crystal, Kishmish, Druzhba, Rosinka and Regent are also recommended for home winemaking.

Isabel

• Servings: 22 persons.
• Calorie content of the dish: 72 kcal.
• Cuisine: Russian.

Isabella grape wine is very easy to prepare at home. This variety is unpretentious - the berries are frost-resistant, have a dense structure and pleasant taste. Even white can be made from this variety if green unripe fruits are used. According to the same recipe, a fortified drink is prepared, so you will also need medical alcohol.

Ingredients:

• Isabella - 5 kg;
• medical alcohol - 1 l;
• granulated sugar - 0.6 kg.

Cooking method:

1. Sort the grapes, then mash them with your hands or with a crush. Transfer the resulting mass into a glass jar.
2. Leave the gruel for 3 days, then add sugar.
3. Then cover with a lid, send to a warm place to ferment for 2 weeks.
4. Take a thick gauze, fold it three times and strain the drink through it, then send it to a dark place for 2 months.
5. After the specified time, pour alcohol into the container. Leave the blank for another 2 weeks.
6. Then pour the drink into bottles, place them in a horizontal position for storage.

With water

• Preparation time: 45 days.
• Servings: 20 persons.
• Calorie content of the dish: 96 kcal.
• Purpose: on the festive table.
• Cuisine: Russian.

Do-it-yourself grape wine with the addition of water turns out to be thin and not so cloying, but no less pleasant in taste. Almond essence gives an unusual aroma to the drink. If you don't like the smell, you can add a little vanilla. The technology also involves an ordinary glove. It does not allow oxygen to enter the wort, but releases carbon dioxide through a small hole.

Ingredients:

• wine yeast - 10 g;
• sugar - 400 g;
• grapes - 2 kg;
• water - 3 l;
• almond essence - 1 tsp

Cooking method:

1. First sort the grapes, then mash and dilute with filtered water.
2. Next, put in a warm place, leave for 4 days, so that the wort separates from the cake.
3. Then strain the juice, squeeze out the liquid from the cake, pour everything into a glass container.
4. After squeezing, add half the sugar, almond essence and yeast, mix.
5. Put on a glove with a small hole in the finger on top, leave for 4 days.
6. Take a little wort, add 100 g of granulated sugar to it, pour it back.
7. When the glove stops inflating, remove it from the sediment with a thin hose.
8. Cover with a nylon lid, let stand for another week.
9. Remove the wine from the sediment again, you can drink it after full maturation after 1 to 12 months.

From grape juice

• Preparation time: 76 days.
• Number of servings: 30 persons.
• Calorie content of the dish: 133 kcal.
• Purpose: on the festive table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To the surprise of some gourmets, you can make wine at home. In addition to punctuality and patience, nothing is required of you here. But the drink turns out very tasty, and the aroma is simply amazing. Together with the squeezed juice, you can use the grapes themselves. The proportions of sugar can again be adjusted to your liking, making a semi-sweet or sweet dessert wine. As for varieties, it is recommended to use several at once. For example, Merlot and Cabernet make very tasty wine.

Ingredients:

sugar - 1.5 kg;

grape juice - 5 liters.

Cooking method:

1. Put the squeezed juice together with the grapes in a container of a suitable size.
2. Leave the mixture in a warm place for 3 days. Stir twice a day.
3. Next, squeeze the mass under pressure or with your hands, then strain into a glass container, put on a glove with a small hole on it.
4. Insist 40 days in a well-ventilated area.
5. If part of the wort is not included, then add it every 2 days.
6. When carbon dioxide ceases to come out, introduce sugar in the indicated amount.
7. Next, filter the drink, bottle it and insist at a temperature of 11-14 degrees for a month.

Secondary pulp

• Preparation time: 48 days.
• Servings: 20 persons.
• Calorie content of the dish: 56 kcal.
• Purpose: on the festive table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

According to the classic recipe, only the must is involved in the fermentation process, i.e. the pulp that remains after filtering is not used for making wine. Although there is a separate recipe for it. Learn how to make a "second wine". It will not be as rich as a first-class drink. This is a matter of taste - some people even really like this wine. Its aroma is not worse, it just has a different shade. The secondary wine from the pulp itself is obtained with a lower strength.

Ingredients:

• purified water - 5 l;
• dark grape cake - 5 kg;
• sugar - 1 kg.

Cooking method:

1. Transfer the cake to a clean, dry bowl.
2. Next, add a mixture of sugar and water there.
3. Pour the resulting mixture into 3-liter jars.
4. Wear rubber gloves over them. On one of the fingers, make a small puncture with a needle.
5. Leave the drink to ferment until the pulp is compressed and loses its original color. This will take about 40-45 days.
6. Then strain the wort, removing all the pulp.
7. Leave the wine for another 3-4 days.
8. If the taste of the drink suits, then bottle it. Otherwise, leave to ferment for another couple of days.

White

• Preparation time: 4 months.
• Number of servings: 15 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: on the festive table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

By studying the recipe for white grape wine, you will learn how to prepare a unique drink with exceptional aroma and taste. The process will take several months, so be patient. But the result will please not only you, but also the guests. Connoisseurs of noble booze will definitely appreciate this wine. You can adjust the sweetness of the drink yourself. According to the same recipe, the wine is semi-sweet.

Ingredients:

• sugar - 3 kg;
• grapes - 10 kg.

Cooking method:

1. Carefully sort the grapes, remove the rotten berries, and transfer the rest to an enameled bucket.
2. Mix the product well. When the juice stands out, cover with gauze.
3. Insist 5 days in a warm place. Stir the contents several times a day with a wooden spatula.
4. Next, discard the pulp in a colander, and strain the juice into a glass container, fill it only by 75%.
5. Add sugar, put on a glove with several punctures on top, fix it with an elastic band.
6. After 3 weeks, fermentation is almost over. At this point, you can add more sugar to your liking. In this case, leave the drink for another 1-2 weeks.
7. Then strain the juice into bottles, cork with corks, send to the cellar to infuse for 3 months.

Recipes with a glove

• Preparation time: 3 months.
• Servings: 12 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: on the festive table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Homemade wine made from grapes with a glove is very fragrant. According to this recipe, it is prepared and varieties of Lydia and Isabella. More precisely, the juice of this grape is taken. A special taste of the drink gives a mixture of elderberry, oak bark and sage. It is added to a bottle of wort in a gauze bag. At the end of fermentation, it is simply taken out, and thanks to this, the wine acquires an unusually fragrant aroma.

Ingredients:

• Isabella juice - 0.8 l;
• sage, oak bark, elder flowers - to taste;
• granulated sugar - 320 g;
• Lydia grape juice - 1.2 liters.

Cooking method:

1. Mash the grapes well, and after a couple of hours squeeze them with your hands and strain the juice through cheesecloth into a glass container.
2. Next, dissolve the sugar, and then install a glove with punctures. Leave the drink until it falls off.
3. Then remove from the sediment, pour into a clean jar.
4. Introduce a gauze bag with additives.
5. Close again, leave for 1 month.
6. Remove the drink from the sediment again, remove the bag with additives.
7. Insist for about 2 more months.

From red grapes

• Cooking time: 73 days.
• Number of servings: 15 persons.
• Calorie content of the dish: 147 kcal.
• Purpose: on the festive table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The benefits of homemade wine are manifested with its moderate use. , hemoglobin rises and radioactive substances are excreted. From homemade red grapes, the drink turns out to be stronger, more aromatic and tart. All thanks to the bones, which contain tannins in large quantities. The wine is bright and fragrant by mixing the pigments secreted by the skins with clear juice.

Ingredients:

• red grape variety - 10 kg;
• granulated sugar - 2 kg.

Cooking method:

1. Sort the berries, crush them with a crush or clean, dry hands.
2. Cover with gauze, let stand for three days. Stir contents periodically.
3. Collect a layer of pulp, squeeze it out, and filter the juice itself with gauze. Pour everything into a glass container.
4. Then, within 10 days, gradually introduce all the sugar in portions.
5. Seal the bottle with a punctured pharmacy glove.
6. Send the container to a warm place for 60 days.
7. When the glove deflates, you can bottle the juice.
8. Then send for storage in a cool place.

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Discuss

Homemade wine from grapes - simple recipes. Technology for making grape wine at home

The book of the author Nikitin A.V. is remarkable. which is called Home winemaking. All the stages of making homemade wines from a wide variety of materials are described in great detail. And what is very important, there is a table of the amount of sugar and water for making wine from various berries.

Home wine.

Wine as it is...

Getting juice.

Getting the wort.

Getting yeast.

Fermentation.

transfusion of wine

Wine clarification.

Removal from sediment.

Let's add sugar...

Wine storage.

Changing the properties of wine.

Diseases of wine during storage.

Literature:

Home wine.

Friends asked me to talk about home winemaking. And about the intricacies of this production. I did not think long and took the book "Home Pantry". Her full details are at the end of this article. Home winemaking is shown quite decently. Maybe some obviousness remained beyond the scope of the description. They were previously understood without explanation. But life has changed...

And it turned out ... an explanation to the main text of the "Home Pantry". My authorship is not enough here. Simply, I gathered something in a pile and wrote.

From the history of home winemaking.

For some reason, the history of wine begins with Ancient Greece, and the history of obtaining alcohol from medieval alchemists. Both of these are gross exaggerations. This is a method of obtaining alcoholic beverages, recorded in the texts for a long time and at that time. Only the method of obtaining alcohol by hot distillation can be considered the discovery of Arab alchemists.

The use of yeast to produce alcoholic beverages began much earlier. It all started, most likely, with "drunk berries". From berries and fruits, the juice of which may begin to ferment when the berry or fruit is still on the branch. These are cherry, fig tree, some varieties of apples and pears, etc. African "drunken tree", to which during this period all the surrounding animals gather, from herbivores to predators. Here they are, the pioneers. The man just peeped and used it.

If you take a few of these "drunk berries" and throw them into a pile of healthy ones, then gradually all the berries fell ill with this "disease". And not just "got sick", but began to bleed juice. The juice was collected and used for its intended purpose.

Moreover, "drunk" berries infected everything, even a little sweet. Anything, including milk. And even something that can hardly be called sweet. But sweets first.

Alcoholic drinks began to be obtained from anything. From sprouted or rotten grain, from cedar cones, from turnips, from a wide variety of fruits and berries.

Gradually, in each locality, depending on the climate and lifestyle of a particular people, the most effective ways to obtain such drinks were chosen. And the material to receive. Honey, milk, grapes...

In cold zones, where all this was absent in sufficient quantities, green cones of coniferous trees and shrubs, local berries and grains were used. And if in hot countries the resulting intoxicating drink had a sufficient final strength and did not require further refinement, then the northerners needed such refinement. Their drinks contained little alcohol, only 1 - 3%.
And the resulting alcohol-containing drinks were subjected to additional processing. Basically, the most accessible way for these places is freezing. It has long been noticed that even in the salty sea, ice is fresh. In water obtained from ice, the amount of salt is much less than in sea water. Only water freezes, and all soluble impurities remain unfrozen, or freeze last.

An alcoholic drink in a wide tub was taken out into the cold and waited for the contents to freeze. Pure ice - to the side. Unfrozen sediment - in a mug. In it, the alcohol content has already reached sometimes up to 20 - 30%. But the acid was also concentrated. And other components, for example, tannins, salts, previously invisible, became tangible. It was impossible to remove them at that time. So it needs to be masked. Stronger tastes, smells. Or dilute, for example, with honey.

So there were drinks that are now called: English ale - a light sour beer, Irish gin on juniper cones, and Russian hop honey and now forgotten bread wine. As well as beer brewed with hops. The bitterness of the hops masks the acidity of the resulting drink. Sometimes wormwood was used for these purposes.

Then, when switching to malt flour, the need for subsequent freezing disappeared, but the masking recipe remained.

And when the ancient Greek civilization met with the barbarians, the Greeks called them that only because they “did not dilute the wine with water,” the Greeks had no idea that the barbarians had long been accustomed to such acidity of the product. It never occurred to them to dilute the valuable drink with what they so stubbornly removed from it ...

But, remember, it all started with "drunk berries". Where they were not known, there was no "intoxicating potion". No craving for it, no protection from its action. But when alcohol suddenly appeared among the peoples of the North, an epidemic of wholesale drunkenness immediately began there. They can't stop her now. And not only here in Russia, but all over the world. These peoples have long used other means to get a sense of "fun and joy." They have no protection against the effects of alcohol.

Ancient Greek civilization introduced one thing into winemaking - grapes became the main raw material for the production of wine. For several reasons. The first and most important of them is the relatively high content of polysaccharides and the low acidity of the juice of these berries, which made it possible to obtain a product of acceptable quality that does not require additional processing. And although in those days the grapes were not as sweet as they are now, there were a lot of them around, which made it possible to make wine not only for their own needs, but also to sell it in large quantities. Even in those countries where the same wine was produced. For example, in Phoenicia. Greek wine seems to have been made from uncolored white grapes, while in Phoenicia and Israel, red and rose varieties were the main varieties. Very soon, this advantage was, of course, lost, but trade relations remained, and the Greek monopoly on the trade in light wine was maintained for a long time. This practically undermined the production of wine from other berries and fruits throughout the Mediterranean. Since that time, grapes have become a monopoly raw material for the production of wine.

The quality of ancient Greek wine by modern standards was far from perfect. The wine was very sour and slightly alcoholic. Its strength did not exceed 6%. When diluted with water, it fell to 4%, but at the same time it fell to acceptable limits of 0.8% and acidity. Now this ratio of acidity and alcohol is typical for classic light beer.

But far from the Mediterranean Sea, the main source for obtaining alcoholic beverages for a long time remained "drunk" cherries, raspberries, strawberries and many other berries with a relatively high sugar content.

When honey became the main product for obtaining polysaccharides, and beekeeping became a mass occupation, the production of an alcoholic beverage with a high alcohol content began to be constrained by only one factor - yeast. Yeast cannot work at an alcohol content above 16-18%. And the "wild" yeast, used both then and now in the production of wine, does not work even at 15%. But, honey allowed to partially solve the main problem of winemaking - to increase the amount of alcohol in wine while maintaining acidity within acceptable limits.

But the high-quality wine obtained in this way was much more expensive than grape wine. In addition, it had a characteristic fusel flavor and smell. That did not allow him to fully compete with grape wine, albeit of a lower strength, but without extraneous taste and smell.

And yet, berry wine began to displace other drinks. Only beer survived the competition.

This is how the European market for alcoholic products gradually developed. Cheap grape wine was the main one, beer became the second most common. The southern regions of Europe have become a place for the sale and consumption of grape wine, while the northern regions of Europe, such as England, Holland, Germany, the Czech Republic, Poland, etc. become a market for beer. Berry wine did not participate in this competition. But he did not give up his positions either. It both occupied local markets and left them behind.

In England, raspberry wine became the leader in consumption. The second has always been cherry wine. Cherry is firmly in the lead on the entire northern coast of Europe, as well as in Ukraine and in the middle zone of modern Russia.

But, the desire to get not only strong, but also light wine, brought apple wine to the lead, and then plum wine.

With the advent of sugar, the situation has not changed much. The improvement in the quality of berry wine may already have had an impact on the grape wine market. There have also been significant improvements. Mainly due to the emergence of new high-sugar grape varieties. Berry wine production continued to be expensive relative to grape wine. And beer held its own for the same reason.

The appearance of the still, and with it high-grade alcohol at an ultra-low price, quickly changed the balance in the market and pushed berry wines out of the first place. In the northern regions of Europe, high-grade alcohol products immediately took the lead. They pushed the grape wines aside as well, but they couldn't move the beer.

And again, berry wine did not take much part in this struggle. Its market has shrunk a little, but it has survived.

The capitalization of agriculture almost ended the existence of this winemaking, but even globalization cannot force us to think the same way and use the same thing.

Berry and fruit winemaking remained. And it occupied its niche in the world market of production and consumption. There are world leaders and recognized brands of wine. But, to a greater extent, it was preserved in the same place where it was born - in our house.

Now this is home winemaking. Here, the final cost of the resulting product is not as significant as its taste and the fact that it is made by your own hands. This alone makes the resulting wine unique and unrepeatable.

There is something to compare with during a friendly meeting with a neighbor on a winter evening. A unique wine makes any ordinary feast an unforgettable event. Its uniqueness is not in the price or the world brand of the manufacturer. This is no longer unique. But what wine is made of, how it smells, what is its taste and color. This is what excites not only connoisseurs and specialists, but also everyone else. And if you succeed, they will definitely notice and appreciate it ...

Wine as it is...

Well, now let's figure it out. More subject.

As already mentioned, wine can be made from anything. From any berries and fruits.

From any?

Yes, if these fruits are not poisonous, and their juice can be extracted in a relatively simple way. If the juice does not greatly change its qualities in the process of making and storing the resulting wine. If the fruits or berries are juicy, they have a pleasant smell and taste. You might think of wine.

Any wine is made by the same wine yeast. The difference is only in technology.

Grape wine does not involve the use of additional sugar in its manufacture. There are grapes with a certain sugar content. We squeeze juice from it, add yeast, wait for the end of the process. We separate pure wine. And we get wine material with a “dry” residue. Sugarless. This is dry grape wine. The yeast converted all the sugar into alcohol. The more sugar in the juice, the higher the alcohol content in the resulting wine. Since pure juice is used, the entire acidity of the juice passes into the wine. Good yeast does not add acid.

First ratio: 1% sugar gives 0.6% alcohol.

This is a very important ratio. It allows you to accurately calculate the strength of the resulting wine by the initial sugar content of the juice. I have not yet seen any mention of a grape variety with a polysaccharide content above 20%. This means that the alcohol content of grape wine will not exceed 12%. As we have already said, even "wild" yeast is able to work up to 15% alcohol, then any grape wine in the initial state of readiness is dry. It is made sweet by ordinary sugar added to the finished wine after the end of the fermentation process. The amount of sugar added to wine determines the final type of wine produced.

Liquor - 120-200 and above g / liter

Dessert wine – 80-120g/liter

Semi-sweet - 30-80g/l

Dry – less than 20g/l

These ratios are fully applied to all other berry and fruit wines.

The second important parameter is the acid content in the wine. Today the upper limit is -0.9%. It is a deep sour taste. The average content is considered to be 0.8%, but it is increasingly shifting downwards. Today, not all wines have such acidity. Semi-sweet light wines have an acidity of 0.7 and even 0.6%. A decrease in acidity makes the wine lighter and more palatable, but with an average sugar content, it complicates its storage. The wine becomes unstable and prone to disease. Such wine cannot be stored for a long time.

Three main components of the stability of wine: alcohol, sugar, acid.

All these components prevent the penetration of harmful bacteria into the wine and ensure reliable storage of wine for many years.

But, we also want to have delicious wine. And therefore, we try to make the ratio of sugar and acid not only reliably preservative, but also tasty. Some people find it difficult to drink wine that is too sour for them, others do not like very sweet wines, and still others like wine that is neither too sweet nor too sour. And of course, dry wine should be for all tastes.

Berry wine can have any alcohol content up to the yeast's working limit. This limit in the best yeast colonies reaches 18% alcohol. The bulk of wine yeast works when the alcohol content in wine is up to 15%. In the literature and wine standards, this limit is limited to 14%. It is better to focus on it when making wine. This allows you to get dry wine material after fermentation.

If too much sugar is added, then after the end of the fermentation process, sugar will remain in the final product. And it seems to be even good. Immediately we get the finished sweetened wine. But, how much of this sugar is left, what is the alcohol content in the wine we got? The strength of wine is difficult to measure. The alcohol meter reliably works on the difference in the densities of water and alcohol. And if sugar remains in the wine, then the density of the wine is increased compared to water, and we will not receive reliable data.

That is why winemakers calculate the amount of added sugar according to the planned strength of the resulting product. At the end of fermentation, dry wine, or wine material, should be obtained. If this is the case, then the % alcohol can be reliably confirmed by direct measurement. Thus, by adding the right amount of sugar to the resulting must, we can regulate the final alcohol content of the wine from the upper limit.

So we came to the basis for obtaining wine. This is must.

What we purposefully create to obtain wine with the given parameters: strength and acidity.

Wort.

This is a preparation for the future wine. Must is a mixture of fruit juice, water and sugar. Juice is pressed from crushed fruits and berries - pulp.

Now in order...

Getting juice.

Pulp preparation. The processes of washing, crushing fruits and berries for making wine are no different from these processes for obtaining ordinary juices.

Therefore, we will pay attention to the methods of preparing the pulp, depending on the consistency of the juice.

First way. In the pulp of fruits, in which the juice consistency is liquid (cherry, white and red currant), water is added immediately after crushing in the amount of 200-300 g per 1 kg of pulp, thoroughly mixed and immediately pressed. The amount of water added to the pulp must be remembered.

The second way. The pulp of fruits with a thick juice consistency (black currant, gooseberry, raspberry, blueberry, plum) is heated before pressing in an enamel basin at a temperature of 60 ° C for 30 minutes to facilitate pressing and more complete extraction of aromatic and coloring substances. Water heated to 70 ° C is preliminarily poured into the basin (300 g of water per 1 kg of pulp). After heating, the pulp in a hot state is pressed. The amount of water added to the pulp is recorded.

The third way. The pulp is fermented before pressing. In this case, it is not necessary to heat the pulp. You can ferment the pulp of any berries, but be sure to pulp blackcurrant, quince, gooseberries, blueberries, apples, plums, etc. Before fermenting, Japanese quince pulp is recommended to be heated with water to 60 ° C, and then cooled to 24 ° C.

The crushed pulp is poured into a container of appropriate capacity: an enameled bucket, a glass bottle with a wide neck, an oak tub. Water, heated to 24 ° C, is also added there, at the rate of 250 g of water per 1 kg of pulp, a four-day sourdough of wine yeast, and everything is mixed. The dishes should be filled with pulp to 3/4 of the volume. The amount of water introduced is recorded.

The dishes are covered with a clean towel and left for fermentation in a room with a temperature of about 20-22 ° C. The next day, fermentation should begin, the pulp will rise to the top, forming a hat over the must, which must be mixed several times a day. If this is not done, the pulp can turn sour and all the wine will turn into vinegar. After two or three days, the pulp is pressed.

This method requires a lot of attention, but it significantly improves the quality of the wine. It turns out to be much more aromatic, more intensely colored and extractive than the original wort.

Fourth way applicable only for rowan. Before pressing, mountain ash pulp is infused with water for a day at a temperature of 10-12 ° C. Dried mountain ash is infused for three to four days. For dry rowan water, you need to take three times more than for fresh. The amount of water introduced is recorded.

You need to know that if pressing was carried out in several stages, then the juice of all fractions will be different. First, gravity juice flows out from under the press without pressure, after pressing - juice of the first pressure, then the pulp is taken out, a little water is added to it, mixed, squeezed again and juice of the second pressure is obtained. The juice of the second pressure contains less sugar and acids than the first, but it has a lot of aromatic substances. To make wine, juices of all fractions should be used. Juice with water from the press is called must. If there is no press, then you can squeeze the pulp in any other way, but the quality of the wine will be worse.

The approximate yield of pure juice (without water) from 10 kg of various raw materials is as follows (in liters): cultivated apples - 6, wild - 5, cultivated pears - 6, wild - 5, rowan - 5, cherry - 6.5, plum - 5.8, gooseberries - 6.8, red and white currants - 7, black currants - 6.3 cranberries - 7.2, blueberries - 7, wild strawberries - 6.5, raspberries - 6.0, grapes - 6 .

Getting the wort.

Wine made from natural juice is fragile, sour and tasteless. For. to reduce acidity and increase sugar content, the juice must be diluted with water and sugar added. Sugar is also needed to produce alcohol in wine.

In production conditions, to bring the fortress to certain conditions, rectified alcohol is added to dessert fruit and berry wines. At home, alcohol in wines is accumulated by the natural fermentation of sugar by yeast. Wines without fortification are much softer and more harmonious than those fortified with rectificate, since the alcohol in them is completely assimilated with the elements of wine. In addition, they are enriched with fermentation by-products: glycerin, succinic acid, esters, aldehydes and other substances. They do not have a rough, burning taste due to the addition of alcohol, from which fortified wines can only be relieved by many years of exposure.

After squeezing the pulp, the amount of wort is measured and the yield of pure juice is calculated (subtracting the amount of water added before and during pressing). To correct the wort, water and sugar are added to it after pressing (see Tables 1 and 2).

Plum juice, depending on the variety and area of ​​​​growth, has different acidity, so it is diluted with water to taste, and sugar is added before fermentation 200 g per 1 liter of must (mixture of juice and water) and 20 g per 1 liter of must for the 5th and 10th day of fermentation.

For the convenience of calculation and the correct conduct of the technological process, a special statement should be created for each homogeneous batch of wort.

Or at least keep a journal. At least general, for all the wines of this year. You can't do without it. Where and to write down all the main points of making a certain batch of wine. Each type of berry, each new must is a new batch. Otherwise, you will get confused in terms, sugar, transfusions, etc. Wine takes a long time to prepare. You can't remember everything...

At the stage of preparing the must for wine, you must decide: What kind of wine are you going to get?

It depends on what kind of wort we will prepare.

At this stage, the result is determined by the acid content. If you plan to store wine for a long time, then the acid content in the wine should be high - 0.8-0.9%. These are dessert and liqueur wines.

If the wine is prepared for 1-3 years, then the acid content in the wine can be reduced to 0.6-0.7%. These are light semi-sweet wines.

This is also important for dry wines. Their planned storage periods are determined by the same parameters.

The first and second tables from the smart book for long-term storage wines. These are high acid wines. And high in alcohol. Very good yeast is needed to make such a wine. At home, the real alcohol content can be obtained about 15%. And therefore, for most winemakers, this is more of a reference material ... for sugar. But for water additives, this is very important information. Water regulates the acidity of both the must and the resulting wine.

Table 1

The amount of sugar and water (in grams) added to one liter of pure juice to produce a dessert wine with 16% alcohol (by volume) and about 0.8% acid

culture	Before fermentation		During fermentation, sugar
	*water	sugar	on the 4th	on the 7th day	on the 10th
Apple tree cultivated	100	150	30	30	20
wild apple tree	500	270	40	40	40
Ranetki and Chinese women	640	260	40	40	40
Japonica	3200	830	150	150	150
Rowan Burka, Liquor, chernopl.	400	230	40	40	40
Gooseberry	1460	470	70	70	70
Rowan cube, Moravian, Nevezhinskaya, Pomegranate	1050	370	60	60	60
Raspberry	940	350	60	60	60
Black currant	2200	630	100	100	100
Smore. white and red	1450	490	70	70	70
Cranberry	2160	680	100	100	100
Blueberry	400	260	40	40	40
strawberries	500	280	40	40	40
Cherry Vladimirskaya,	430	230	30	30	30
Cherry Lyubskaya and others.	740	300	50	50	50
Sea ​​buckthorn	1630	510	100	100	100
Rhubarb	580	320	60	60	60

*Together with water added to the pulp before and during pressing.

table 2

The amount of sugar and water (in grams) added to one liter of pure juice forobtaining wine with a content of 16% alcohol (by volume) and about 0.9% acid

culture	Before fermentation		During fermentation, sugar			Theoretical yield of wine from 1 liter of juice, l
	water *	sugar	on the 4th day	on the 7th day	on the 10th day
Apple tree cultivated		100	30	30	20	1,1
wild apple tree	300	200	50	50	50	1,5
Ranetki and Chinese women	500	200	50	50	50	1,6
Rowan Liquor, Burka, chokeberry	300	100	40	40	40	1,4
Rowan cube, Moravian. Pomegranate	800	350.	50	50	50	2,1
Gooseberry	1200	400	80	70	70	1,5
Black currant	1800	580	90	90	90	3,3
Currant white and red	1200	490	60	50	50	2,5
Raspberry Marlboro	500	230	60	60	60	1,8
Malina Novosti Kuzmina and others.	700	290	60	60	60	2,0
strawberries	330	260	40	40	40	1,5
Cherry Vladimirskaya, Shpanka	270	160	40	40	40	1,4
Cherry Lyubskaya and others.	500	240	50	50	50	1,8

* Together with water added to the pulp before and during pressing.

And now the table for semi-sweet wines:

Semi-sweet wine is characterized by less alcohol, sugar and less extract than dessert wine. This is a light pleasant drink. For its preparation, fruits and berries with a rough taste (mountain ash) or with a very high acidity (cranberry, Japanese quince) are not recommended. Squeezed (as well as for dessert wine) juice is diluted with water and sugar (Table 4).

Table 4

The amount of sugar and water added to 1 liter of pure juice (in g)

culture	Before fermentation		During fermentation, sugar
	water	sugar	on the 4th day	on the 7th day
Apple tree cultivated	100	150	30	30
wild apple tree	550	250	50	40
Ranetki and Chinese women	680	250	40	40
Gooseberry	1500	400	100	100
Raspberry	980	350	50	50
Black currant	2260	600	100	100
Currant white and red	1500	400	110	110
strawberries	540	250	50	50
Cherry Vladimirskaya, Shpanka	460	200	40	40
Cherry Lyubskaya and others.	780	300	40	40

* Together with water added to the pulp before and after pressing.

Sugar.

Now let's take a closer look at this issue.

How much sugar should be in 1 liter of wort?

Theoretically, exactly as much as your yeast can process into alcohol. Easy and simple... answer.

In reality, everything is much more difficult. For a correct calculation, you need to know the amount of sugar in 1 liter of juice. Then calculate the required additional amount of sugar. And add. Taking into account the water added to the wort.

It turned out something ... with many unknowns.

Let's use the hints.

From 100 g of sugar, approximately 60 g of alcohol is obtained. Thus, if one liter of must contains 100 g of sugar, then the resulting wine will have 6 degrees of strength. Now it is easy to recalculate sugar for the performance of our yeast, for starters, according to the most general limit. For 14 degrees:

140 / 0.6 = 233.3 grams of sugar in 1 liter of must.

Here, pay attention. Not per litre, but per liter...

This means that each liter of wort contains 233 g of sugar, and the rest - 766 g, this is juice and water. To find out how much sugar to add PER 1 liter of juice mixture, we need to recalculate:

(233g / 766g) * 1000 = 304g of sugar per 1 liter.

This is the amount of sugar you need to add to the wort for every liter of juice and water mixture.

We did not take into account the fruit's own sugar. And adding the full calculated amount of sugar will lead to the appearance of residual sugar in the finished wine material. And this is a significant amount. The sugar content of raw materials can reach up to 20%.

But this is a unique occurrence. The average sugar content of our raw materials is approximately 6-8%. Adding water to juice further reduces the sugar content. But, nevertheless, in the finished mixture, sugar will be in the range of 3 - 6%. Those. from 30 to 60 g in 1 liter of the mixture.

This is the number and you need to subtract their calculated value:

304 - 30 \u003d 274 g of sugar per 1 liter.

Here, approximately from this figure of 250g per 1 liter, it is necessary to proceed in calculating the addition of sugar to the wort. And note again that 1 liter must , not 1 liter of juice.

Of course, the specific figure for added sugar is specified on a case-by-case basis. Especially if the raw material is sweet...

Such a calculation, it seems to me, is simpler than recalculating the added sugar per 1 liter of juice, as indicated in the tables.

But, any calculation goes to the volume of finished wort. All calculations should start from there. Including sediment. He goes out of wine. But, it will have to be taken into account. He takes sugar.

Here is an example calculation:

We want to get about 5 liters of wort to fill in a bottle of drinking water.

First, let's calculate the amount of a mixture of juice and water WITHOUT SUGAR:

5l * (1-0.25) = 3.75 liters.

For this amount of liquid, we count sugar:

0.275*3.75=1.03 kg of sugar.

Summing up liquid and sugar:

1.03++3.75 = 4.78 liters of must.

Now, if you wish, you can make adjustments and bring the amount of calculated wort to 5 liters, but ... we do not take into account rapid fermentation. During this period, the foam occupies a decent volume, and if we do not take it into account, then it will simply crawl out of the bottle ...

Do we need it?

Of this amount, the sediment can be about 0.3 liters. It is subtracted from the calculation:

4.78 - 0.3 = 4.48 liters

Thus, in a 5-liter bottle of finished dry wine material there will be about 4.5 liters. With a strength of 14 degrees.

If you know the quality of your yeast, then the amount of sugar can be increased, for example, to 1.1 kg per 5 liter bottle. This will increase the strength of the wine by 0.1 degrees.

It is possible and more, but in this case it is better to recalculate. And then use the data received with clarifications and additions ...

Well, now we know that the acidity of wine is corrected by water, and the strength of the resulting product is corrected by sugar.

Yeast.

On this issue, the opinion of all experts is the same:

Pure yeast cultures. One of the main conditions for obtaining high-quality wine is the use of pure cultures of yeast during fermentation (wine).

Pure culture yeast is obtained from a single yeast cell, because only a generation of a single yeast cell can produce a pure race.

Each race of yeast has special properties inherent in it, which affect both the quality of fermentation (the completeness of fermentation, the timely start of fermentation, the uniformity of the fermentation process), and the amount of end products in wine (yield of alcohol, glycerol, acids, etc.). ).

But, no one says where to get these pure cultures. Obviously, at the nearest winery, where there is a good laboratory. It is good to…

But where is she, this laboratory and this production?

Getting yeast.

As a source of obtaining your own culture of wine yeast, "wild" yeast is most often called. These are yeasts that live on the surface of berries and fruits.

It is assumed that if juice is squeezed out of these fruits, wort is made, then further fermentation will begin from these yeasts and lead to the desired result ...

As an "ambulance" in the absence of visible fermentation, some winemakers recommend using an additive to the wort of ordinary bread yeast.

Not the best solution I must say...

Bread yeast will add bitterness to the wine. And change the acid composition. Since bread yeast is a wide variety of yeast, working in different directions. They also have wine, but their number is limited. What will happen as a result of their fermentation is difficult to say.

The same is true with "wild" yeast. The only difference is that the amount of wine yeast here is greater, but still there is also "a pair of each creature."

When this "wild" horde gets into the must, a severe struggle for survival begins. The strongest will win. The most massive type of yeast in this volume. Maybe it will be wine yeast. But while the struggle of species is going on, all the yeast will have time to work. They will add bitterness, lactic acid, alcohol, and many, many more additives that are completely unnecessary in wine. This leads to the fact that each time the "wild" yeast will form a new habitat. Under these conditions, obtaining wine turns into a lottery with an unpredictable outcome. You can also get very tasty wine, but, more often, you get a mixture of the taste of wine, vinegar, bitterness, ... which the tongue cannot call wine.

Do you know how housewives make kvass in summer? Water crackers, sugar, ... and a teaspoon of bread yeast. When all this has fermented, the water is drained ... and thrown away. She is bitter and smells bad.

And the sediment from this "kvass" is left. And water is already added to it again, some crackers and sugar. Now it will be real kvass. The leaven obtained from repeated fermentation is left “for divorce”. In the fridge until next summer. And they distribute it to neighbors so that everyone has the same real kvass, and not “anyhow”.

What does the hostess do using such a technological process? She gets the form of yeast she needs and keeps it for a long time.

In the same way, you can develop the desired form of wine yeast and save it for later use. To do this, it is enough to leave a part of the sediment from fermentation from the resulting wine that suits you in terms of quality. In a jar and in the fridge. Until next year. This is your yeast culture. You will add it to the wort as a starter. And you will not be dependent on the wild yeast lottery. In this case, “wild” yeast that got into the wort will only save your culture from gradual genetic changes, improve it and stabilize it with “fresh blood”.

With your own yeast, the species struggle for survival in your wine is cancelled. The remaining species will die out without having time to do anything, since their number will be negligible compared to the main, dominant culture.

Now you don't have to worry about the result of fermentation. There will be wine of guaranteed quality. Maybe not the best, but it will be a very good wine. And they can be proud of.

Well, what if there is no sediment from the old wine? You are just getting started.

We'll have to sacrifice a jar of some kind of jam. The smallest. Jam should be slightly diluted with water, and it will be better to break its contents to a state of puree.

Now the pulp obtained by us must be “infected” with yeast.

Add a small handful of dry raisins to it. This is "wild" yeast.

And now add a couple more tablespoons of yogurt. It's curdled milk. Or, better - kefir. Visible fermentation should begin the next day.

Now put a jar with a loose lid in a secluded place for a month. Let's wait for the sediment to settle and you can try the resulting product. It should turn out quite decent and transparent wine. It will be a little bitter. But with such fermentation you have achieved the main thing: you have received a culture of wine yeast. The resulting surrogate wine was a confirmation of the result. Wine, you can use, but its quality, of course, is not the best ...

The most valuable part of this sediment is the bottom part. The rough part of the sediment is best drained and discarded. But wash the rest thoroughly with a little water and drain into a new jar. It is advisable to drain it into a suitable container so that it is filled "under the neck". The jar must be stored in the refrigerator.

With the cash of the new winemaking season, we prepare the starter for wine. This requires a small amount of any, preferably light berries. We crush the berries, add water and a little sugar. We take out a jar of sediment and add a couple of tablespoons of sediment to the resulting pulp.

Bank back - in the refrigerator. She might still be of use to us.

The sourdough should ferment in a few hours. While it is fermenting, this leaven can be used. In the calculation: 2-3 tablespoons for 2-3 kg of pulp, or for 3-5 liters of must. The control will be the beginning of visible fermentation 4-5 hours after the addition of the yeast. If fermentation is delayed, then you need to add a little sourdough. But, a large amount of yeast can lead to a “boiling” of the wine. This is when the height of the foam during rapid fermentation exceeds all reasonable limits and overflows. So you can lose most of the wine "in the foam". It's not worth the risk. But a delay in the beginning of fermentation does not bode well. Weak fermentation is not always welcome. But, we'll talk about this later.

Fermentation.

As always, first the classics:

The must, corrected with water and sugar, should have a temperature of 22 ° C. Then it is poured into glass bottles or wooden (well-steamed) kegs, filling them 3/4. If the wort has not been fermented along with the pulp, then it is necessary to add yeast starter in the amount of 3% of the wort put on fermentation. Fermentation is not added to the wort from the fermented pulp. To feed the yeast, ammonium chloride is added to the wort (0.3 g per 1 liter of wort). The contents of the dishes are thoroughly mixed until the sugar is completely dissolved. Then the dishes with the wort are closed with a cotton plug, a number is glued on and placed in a room with a temperature of 20-22 ° C. The rest of the sugar is added in approximately equal shares for 4, 7 and 10 days of fermentation, dissolving in a small amount of poured fermenting wine.

In order to preserve the aroma in the wine and prevent possible oxidation processes that extremely worsen the taste of the wine, it is necessary to add it. It is very important that the wine used for refilling is perfectly healthy. If even a small amount of diseased wine is added to a bottle of wine, then all the wine will become sick. Therefore, wine for topping up should be stored, for example, in bottles poured to the top. And in order to always have wine for topping up, it is necessary to put the must on fermentation in at least two bottles. One of the cylinders must be much smaller in order to use the wine from it for topping up.

After the end of violent fermentation, it goes very quietly. During this period, the bottle is topped up to the top, and from a smaller bottle, the wine is poured into an even smaller container to the neck. The cotton plug is replaced with a water seal. This is a curved glass tube, inserted at one end into a tongue, and at the other end into a glass of boiled water.

Quiet fermentation usually lasts three to four weeks. Its ending is determined by the lack of sugar on the palate. At the same time, the wine begins to clear. Yeast sediment forms on the bottom of the dish. The wine must be drained without stirring it up. For this, a bottle of wine is placed on the table, and empty dishes on the floor. Then a rubber hose is immersed in the wine so that it is approximately 3 cm above the sediment. On the other side of the hose, transparent wine is drawn in by mouth, and when it starts to flow, its end is lowered into the bottle below. The remaining yeast sediment is poured into a smaller bottle, allowed to settle again, after which the clear wine is drained in the same way. This wine is filled with clean cylinders to the neck, corked and placed in a cold room for settling. A month later, the wine is again removed from the sediment, just like the first time. The grounds are filtered through a cloth filter.

The wine obtained in this way is called wine material.

Everything seems to be clear. But something still needs to be clarified.

At the beginningabout the water seal. The gate tube is relatively narrow and often clogs. It can be clogged even by particles that are in the foam cap on the wine. The result of this is knocking out the plug with the shutter from the pressure of carbon dioxide. But, if this pressure is already high, and the cork is firmly planted, then ... either all the contents are on the ceiling and the surrounding area, or the bottle will explode ...

And therefore, if you put a water seal, then at the very end of fermentation. When you need control, that the fermentation is still going on at all. This is determined by the appearance of bubbles in the shutter capacity.

In other cases, it is better to refuse it.

In addition, the water in the gate must be changed and often enough. Otherwise, it will simply “bloom”, i.e. algae and other microorganisms will start in it. And instead of protection, the shutter will become a “passage yard” for all kinds of infection ...

Fermenting wine is a carbon dioxide generator. Gas is formed in large volumes and there is always increased pressure in a container with fermenting wine. at all stages of fermentation. And therefore, it will be quite sufficient to have a cork that only covers the neck of the container. It does not equalize the pressure and does not allow outside air to enter the container. If the container has a threaded stopper, then in the first stages of fermentation, the stopper simply falls on the neck, without entering the threaded connection. And then, when the fermentation activity is already low, the cork is slightly screwed onto the thread, but the gas must pass freely through this connection. It is only necessary to monitor the free movement of the plug on the thread.

This is quite enough to ensure the protection of the wine from unwanted invaders. For example, acetic bacteria or other yeasts. For the entire period of wine making.

And therefore, the use of a water seal is a matter of taste. You can do without it. Without compromising the quality of the wine.

Ammonium chloride additives can be completely dispensed with if the wine is fermenting on the lees. In this case, nitrogenous compounds to feed the yeast will be quite enough. Sugar for yeast is not a nutrient, but an energy medium. They need nitrogenous compounds for their own maintenance and reproduction.

Ammonium chloride is indispensable if you are creating wine from settled juice, from which the precipitate has already been removed. The amount of sediment after fermentation will be insignificant, the wine will not have astringency, but there is nothing for the yeast to eat. And in this case, ammonium chloride will have to be added. You have to pay for everything...

About fermentation. Specialists highlight top and bottom fermentation. Top fermentation is usually thought of as stormy fermentation, but bottom like quiet fermentation. The difference is in the location of the bulk of the yeast. It is said that in winemaking the main fermentation is vigorous or top fermentation, while bottom fermentation is used for beer fermentation. Even the yeast is different. But, in Russia, "bread" wine has long been prepared. Fermentation was carried out with wine yeast, and there was, indeed, wine at the entrance. With a fortress of about 15 degrees, with a bread smell. By the way, it was originally called beer. An English ale was also prepared. It is still made without the addition of hops, but the technology has become beer, low-temperature. Hops, as bitterness, masking the acidity and taste of the drink, as well as malt, a source of sugar, have changed the technology.

But back to wine. The term "top" fermentation appeared when the pulp was fermented for wine. Crushed and crushed parts of the fruit rose up and formed a cap over the liquid. This hat was constantly broken and stirred. And she was going again. That is why fermentation is top. When they began to remove the pulp, it became clear that fermentation in the wort was going on throughout the entire volume. Stormy, with foam. And there was a term - rapid fermentation.

Then the particles are deposited, and the main fermentation is already going on in the lower part. But long and calm. This is a silent ferment.

It is not always possible to determine which type of fermentation is now the main one. And therefore, this division is justified, but rather conditional. In fact, the fermentation process begins with rapid growth, stabilizes for ten days, and then the activity gradually decreases over a month and a half. The types of fermentation in early clarification wines are clearly distinguished. For example, in apple or strawberry. The sediment has already fallen, the wine has become transparent, and fermentation is still very active. Of course, in the sediment. If the sediment is dense, and fresh liquid does not enter well, then such fermentation can easily stop. Yeast will die from oxygen starvation and local excess alcohol. And the wine will remain sweet and low-grade. And therefore, if the sediment fell too early, it is necessary to shake and pour the wine more often, until the natural end of fermentation. By the way, the sediment in strawberry wine is loose and does not require additional efforts, but apple and especially pear wines require attention.

As all winemakers say, it is better not to keep the wine on the lees for more than two months. The sediment can rot, and the wine will get a putrid smell. It means that the period of wine preparation from the preparation of the pulp to full readiness should fit into 1.5 -2 months.

This can only be ensured by intensive fermentation at all stages. "Wild" yeast does not provide such fermentation.

And also the high activity of yeast is ensured by maintaining a constant temperature of wine within 20-25 degrees, timely transfusion of wine to saturate it with oxygen, and timely removal from the sediment.

By the way, the method of fermentation on the pulp, almost forgotten today, gives the fastest fermentation. It reduces the fermentation period to 1 month. But, this is troublesome, and the wine sometimes turns out to be tart, which is not to everyone's taste.

A good sediment also speeds up the fermentation process. This is achieved by coarse filtration of the wort during pressing. The wort is thick and the sediment is large. With a good sediment, the wine ferments and clarifies faster.

And the sediment can then be squeezed out and the wine obtained from it can be allowed to settle.

As it turns out, there are a lot of personalities in the process of fermentation. Everyone chooses their own path...

Pouring of wine.

The transfusion of wine is a necessary part of the technological process. This operation allows you to remove excess carbon dioxide from the wine and saturate it with oxygen. Yeast needs oxygen for respiration. Without oxygen, the wine "suffocates", fermentation stops, and the wine will remain a cloudy liquid.

If you notice a sharp decrease in yeast activity, which often happens at the end of a period of rapid fermentation, then pouring the wine is necessary.

It is a transfusion - a transfusion. You slowly pour the wine in a thin stream from one container to another. Better completely. So you will raise the sediment and saturate it with oxygen. Usually, then the reverse procedure of pouring the wine from the temporary container back into your own follows. On this transfusion can be considered complete. A simple but very important operation.

The result of the transfusion is usually visible within a couple of hours. Either the activity of the yeast increases, or, if the pouring is done at the end of the fermentation process, the wine immediately begins to lighten. And fermentation activity after amplification is sharply weakened. This indicates the imminent readiness of the wine. During fermentation, 2 and sometimes 3 transfusions are usually carried out.

Wine clarification.

The most pleasant moment for the winemaker. The wine acquires its color and transparency. Dark wines become even darker because there is nothing for the light to reflect off. Light wines become transparent and sparkling.

Usually clarification of wine occurs at the end of fermentation and occurs gradually over several days. The sedimentation of particles that were previously held in the thickness of the wine due to the gas produced by the yeast begins. The yeast has completed its work, the gas is gone, and the process of settling a fine suspension begins.

Everything is fine if the wine has already gained its main degrees by this time. And if not? Then you have to deal with maintaining the suspension in the wine. We'll have to shake the wine and raise the sediment. Conduct an emergency transfusion of wine. It is necessary to achieve continued fermentation. Most likely, after these measures, fermentation will resume, but you will have to carefully monitor the activity of fermentation, and from time to time agitate the wine, raise the sediment and prevent premature clarification of the wine.

Removal from sediment.

Another nice moment. We prepared a siphon, this is a flexible tube about 5 mm in diameter. Larger diameter - you will quickly remove the wine from the sediment, but the thrust of such a tube is greater. It must be kept away from moving sediment. And then, along with the wine, you will tighten the sediment. You will have to repeat the procedure again after the sludge of the wine.

The length of the tube is more than two heights of the wine container. With a little margin. Otherwise, you will not reach the bottom part, and part of the wine will remain in the container. And you won’t get pure wine from there.

The second container should be lower. Even its neck should be slightly below the level of the bottom of the wine container. The first end of the tube is in a container of wine. The second end of the tube, after drawing wine into the tube, you lower it into the second lower container. And the wine is poured by gravity through a tube from the upper container to the lower one. Now just make sure that the upper end of the tube does not draw in the sediment. And he was out of breath. Otherwise, the movement of the wine will stop.

Everything that is possible was pumped over. There was some wine left on the lees. If the sediment is coarse, then squeeze the wine out of the sediment through a double gauze. The coarse sediment can be discarded, and the cloudy wine can be poured into a tall, narrow bottle. The wine will settle and sediment will accumulate at the bottom again. And again we remove the wine from the sediment. The removed clear wine can be combined with the main one. A thin sediment - in a jar. And in the fridge. Now this is the starter for the next wine.

Vystoyka finished wine material.

The wine is removed from the sediment. It is strong and ... sour. Also, it smells like yeast. Put it on stand. For a week. Under a tight seal. Maybe it will fall out again. And you have to once again remove the wine from the sediment. And let it stand again.

All. The precipitate no longer falls.

The wine is ready. But, it is sour, with a sharp taste and smell.

Let's add sugar...

The wine obtained in this way is called wine material. It is not sustained according to the conditions of sugar, and therefore it is not harmonious. To give the wine material softness, fullness of taste and sweetness, sugar is added to it: for liqueur wines 200 g per 10 liters, for dessert wines - from 100 to 160 g per 1 liter.

Sugar is introduced in the form of syrup, dissolving it when heated in a small amount of poured wine. The finished sweet dessert wine is poured into bottles 3 cm below the edge of the bottle or bottled also 3 cm below the edge of the bottle, corked tightly and, if the corks are cork, filled with tar. The bottles are labeled with the name of the wine and the year it was made.

For semi-sweet wines:

First way. 50 g of sugar per 1 liter of wine are added to ready, clarified, removed from the sediment wine material. Semi-sweet wine, having a low alcohol content, is fragile, easily ferments. Therefore, to give the wine strength, it is pasteurized. To do this, the finished sweetened wine is bottled up to half the height of the neck and closed with corks. Corks are tied with a string so that during pasteurization they are not knocked out. Bottles are placed in a pot of water on a stand. The water in the pot should be at the level of the wine. The water is heated to 75°C and maintained at this temperature for 30 minutes. Then the bottles are taken out. When the wine has cooled, the ropes from the cork are pressed more tightly and poured with sealing wax or tar.

The second way. The finished wine material, without sweetening, is bottled, corked, the corks are filled with sealing wax and stored until consumed. Before use, sugar syrup is added to the finished wine material to add sweetness.

The syrup is made from the juice of the berries from which the wine is made. To prepare the syrup, 800 g of granulated sugar is added to 1 liter of juice. The juice is heated until sugar dissolves, poured into small bottles, closed with boiled corks, tied with ropes and pasteurized for 15 minutes at a temperature of 75 ° C. Then the corks are filled with paraffin or tar. To make the syrup fragrant, crushed berries should be heated in an enameled bowl before squeezing the juice out of them. In the absence of sugar syrup from berry juice, you can make syrup on water, but even better on the same wine. In the latter case, the syrup does not need to be pasteurized.

In the wine before use, add ready-made syrup to taste. It is recommended to add about 0.5 cup of syrup to 1 liter of wine.

A very tasty wine is obtained if, instead of syrup, 50 to 100 g per 1 liter of lime or flower honey is added to it. Honey must be added to wine just before drinking. Apple and gooseberry wines especially benefit from this.

Wine storage.

Dessert and semi-sweet wine is best stored at a temperature not exceeding 10-13 ° C, since at a higher temperature its taste deteriorates.

Perhaps, but this is a mode for long-term storage. And we, where we live, store our wine there. Nothing bad will happen.

But, first, we must age the wine for the minimum required period before the first sample. After adding sugar, the wine became delicious. But, try and see, all taste sensations are sharply divided. Separate sweetness, separately acid and separately light alcohol burning. It seems that everything you need is in the wine, but there is no general taste.

To obtain a uniform taste, the wine must stand for at least 1.5 months. During this time, the taste of the wine will change very significantly. It will become soft, and the smell will be fragrant.

Now this is wine.

Changing the properties of wine.

Wines from different cultures acquire the best taste at different aging periods. So, wines from white, red and black currants, raspberries, cherries are ready to drink in two to three months. Wines from gooseberries, wild strawberries become more harmonious and softer in taste after six months, and wines from strawberries affected by gray rot and from mountain ash acquire better qualities after a year. It is recommended to store them in a full sealed container at 15-C and below.

To this we can only add that the color of the wine also changes during storage. It becomes less bright. Tea and yellow tones appear. Within a year or two, many red wines turn into cognac-colored wine. With shades. It has gone through the oxidation of the dye. It's OK. This does not affect the taste. Such a change speaks only about the age of the wine. And makes it more valuable.

Diseases of wine during storage.

Wine diseases are caused by pathogens. With a disease, the wine begins to become cloudy, loses its transparency and purity of taste.

The defects of wines, unlike diseases, are not caused by the activity of microorganisms, but by the ingress of foreign substances into them.

At home, the most common diseases of wine are acetic souring, flowering, hydrogen sulfide smell.

Vinegar souring. This disease is caused by acetic bacteria, which develop with free access of air to wine. The disease is expressed in the fact that these bacteria oxidize (translate) the alcohol of wine into acetic acid, as a result of which the characteristic smell and taste of vinegar appear in the wine, and a thin matte film appears on its surface. Most often, this disease appears when the dishes with wine remain incomplete for a long time.

Therefore, one of the main conditions for protecting wine from this disease is topping up the wine to the throat of the dish.

If the disease is detected at the beginning of its appearance, then the wine can be saved by carefully pouring it with a siphon into a clean, dried glass dish so that the film consisting of acetic bacteria that appears on the surface of the wine does not fall into a new vessel. This wine is then pasteurized at 70°C for 30 minutes.

When correcting a wine that suffers from acetic souring, a good result is obtained by its repeated fermentation on fresh grape pomace, which are added to the fermented wine in an amount 5% (0.5 kg per 10 liters of wine).

Fermentation is preferably carried out on a pure culture of yeast.

Flowering wine. This disease is most often affected by low-grade wines (with a strength of 7-8 °). The disease is caused by a yeast fungus that forms a grayish-white film on the surface of the wine, which gradually thickens to 1-2 mm.

The flowering of wine also appears with the access of air, when the dishes with wine remain incomplete for a long time.

To prevent the occurrence of this disease, it is necessary to carry out topping up in a timely manner. The diseased wine is carefully poured into another clean vessel with a siphon, pasteurized at a temperature of 60-70 ° for 30 minutes and stored refilled.

For both diseases, the methods of struggle are common:

• termination of air access to the surface of the wine, for which the dishes where they are stored must always be kept full under the tongue. Tongues or plugs must be packed tightly so that air cannot penetrate through them;
• A very good means of combating these diseases is sulfur dioxide, which is formed by burning sulfur wicks. When pouring diseased wines into a clean dish, it is first fumigated, that is, a sulfur wick is burned in it at the rate of 60-70 mg of sulfur per 1 liter of wine. Sulfur dioxide kills the microorganisms that cause these diseases and stops their development.

Hydrogen sulfide smell . This is a defect often found in wines. It occurs as a result of the decomposition of the yeast sediment (if sulfur got into it in one way or another) during the delay with the first pouring of young wine.

This defect can be prevented by eliminating the possibility of sulfur getting into the wine. If this defect appears in the wine, it can be removed by carefully removing the wine from the yeast sediment with a siphon and pouring it through a hair sieve or sterile gauze. As a result, the hydrogen sulfide smell disappears. If after the first transfusion the smell does not disappear, then the transfusion should be repeated 2-3 times.

Moldy aftertaste. This defect in wines occurs as a result of the use of moldy, poorly processed dishes in the preparation of wine or the processing of rotten and moldy grapes.

Yeast flavor. It appears in wines that have been on yeast for a long time, especially at elevated (twenty-five degrees and above) wine storage temperatures.

At the end of fermentation, the yeast gradually dies off and begins to decompose, giving the wine an unpleasant aftertaste.

A preventive measure against this defect is the timely removal of wine from the yeast at the end of fermentation, that is, as it becomes lighter. To eliminate this defect in wines, transfusion (i.e., removal from sediment) is carried out with air access into clean dishes, fumigated with sulfur at the rate of 50-60 mg / l.

Literature:

1. Home storage. Compiled by: V. Dontsov, V. Baklanov, V. Brodov, N. Mikhailov. - M.: Sunday, 1992.- 432 p. ISBN 5-88528-012-6

See also: formula for calculating alcohol for fortifying homemade wine

For 10-12 kg of grapes we need: a 20-liter glass bottle, a 20-liter saucepan, 3 kg of sugar. We prepare the starter in advance. To do this, take 1 kg of UNWASHED grapes, grind with 1 glass of sugar and leave for 2-3 days to ferment well.

The rest of my grapes (if purchased), let dry well. Then be sure to separate the grapes from the twigs (otherwise the wine will be tart and even bitter). We put everything in a large saucepan, put plastic bags on thoroughly washed feet and crush the grapes as carefully as possible, not missing a single berry.

Pour the starter into the pan, cover with a lid and leave to ferment for 3 days, periodically stirring the mass with a wooden spoon in the morning and evening. After this period, we throw the mass into a colander so that all the juice stacks and squeeze it well through gauze.

Pour the resulting juice into a bottle, add 10 liters of water at room temperature, with 1 kg of sugar diluted in it. We put on a thin rubber glove with a pierced hole on the bottle, tightly tying it around the neck with an elastic band or cord and put a dark place with a temperature of 18-20 degrees C. You can use a water seal, that is, close it with a stopper with a hole, insert a rubber outlet tube into it, the end of which put in a jar of water. The cork must be covered with plasticine, dough or filled with wax so that there is no air access (otherwise vinegar will turn out). It is easier with a glove, but this does not affect the quality of the wine.

After 3-4 days, fermentation noticeably weakens (the glove, which was inflated and stood upright, deflates and falls to one side). At this time, you need to add a second portion of sugar in 1 kg, diluted in 2 liters of water. Fermentation continues and after about a week you need to add the last portion of 800 g of sugar, but dilute it not in water, but in a small amount of poured wine!
Fermentation goes into a sluggish stage and the temperature in the room must be raised to 25 degrees C. It is very important that with each addition all the sugar is fermented.

Finally, fermentation stops after 2-3 weeks, bubbles do not stand out, the yeast sinks to the bottom and the wine in the upper layers begins to lighten. Now the wine must be separated from the yeast. It is poured into a clean bottle using a rubber tube and make sure that yeast does not get into it. The poured wine is placed in a cool place (16-18 degrees C) for 3-4 weeks. Every week, the wine must be carefully drained from the sediment with a straw (3-4 times in total). After completing these procedures, we wait another 40 days and the wine is READY.

Now it can be brought up to standard. Every 20 grams of sugar per liter gives 1 degree. That is, to increase the fortress by 10 degrees, you need to add 1 glass of sugar to 1 liter of wine. Sugar must be dissolved in a small amount of wine heated to 50-60 degrees and this syrup mixed with the entire batch.

Now the wine must be allowed to pick up the bouquet and assimilate the sugar. The wine is poured into three-liter bottles and hermetically sealed with a lid. The main thing is that there is not a lot of air in the overhead space, otherwise the wine will begin to turn into vinegar. In bottles, the wine settles for about 6 months, during which time it becomes transparent, acquires aroma. After that, it can be poured into bottles, sealed with corks and stored in a supine position. If you want to get aged wine, it is best to bury it for a couple of years in dry sandy soil, layer it with straw, or store it in a dry cellar or underground without temperature fluctuations.

If there are no bottles or the wine is not intended for long-term storage, it can be poured into plastic eggplants (not desirable, there will be an aftertaste). Can be poured into bottles and cans for juices and ketchups with a sealed lid.

According to this recipe, approximately 15-16 liters of wine (dry or semi-dry) are obtained from 10-12 kg of grapes.

Those who like sweeter wines can add more sugar after fermentation is complete, resulting in a semi-sweet lady's wine.

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