Recipe for making wine from grapes. Proper preparation of wine at home

The vineyard is the first plant that Noah planted after the Flood. And although wines made from the most unpredictable fruit and berry material are now very popular, grape wine remains a classic of the genre.

Raw material

Grape wine at home is made from any variety you have, i.e. you can not only use dark and light varieties of berries, but also make compositions from them.

Usually, homemade wine is made from Platovsky, Crystal, Regent, Druzhba, Saperavi, Stepnyak, Festivalny, Rosinka grape varieties, which have a fairly high percentage of sugar in the berries.

But much more often they make wine from Isabella grapes, adding a little more sugar to it. The same applies to Lydia grapes.

Truly noble alcohol is obtained from special "wine" varieties - Isabella, Sauvignon or Sauvignon Blanc, Pinot Noir or Pinot Blanc, Chardonnay, Cabernet, Aligote, Merlot or Riesling.

The collection of clusters must be done manually, in the last days of September (or the first of October) - before the first frost hits. The weather should be dry - no rain or dampness. The clusters themselves are also not washed after harvesting. This keeps wild yeast on the surface of the wine berries, an essential component of fermentation.

Clusters are not stored after harvesting - they immediately separate the berries from the branches, discarding dry, moldy, rotten or unripe ones (they will give excess acid). At most, if there are too many grapes, they can be sorted and sorted the next day after harvest. Berries, like bunches, are not washed.

In autumn, during the harvest, the temperature outside and in the room where you will work with raw materials will be excellent. Therefore, when you bring in the bunches from the street, let them warm up, get the temperature of the room. If you start sorting them right away, especially squeezing the juice, then it may disappoint you - giving your wine not all the best that is in it (and not in full). It is not for nothing that they say at the winery that wine is alive, which means that it reacts sensitively to the slightest manipulations with it.

Inventory and packaging

They must be clean, and preferably sterile. To do this, you should wash them with soda and soak in boiling water, and if impossible, scald with boiling brew. After that, all items are dried with sterile dry wipes or by natural dripping.

The material of winemaking "accessories" should be wood, glass, in extreme cases - food grade plastic (plastic) or enameled containers (without chips), stainless steel, but in no case metal, which likes to react with wine material at all stages of the preparation of the drink .

Tasting

It is carried out at almost all stages of preparation. Three invariable indicators are evaluated: color, aroma, taste. The final sample is not taken on an empty stomach. It is also not worth drinking other alcohol before this.

Drink homemade wine from grapes chilled. Snacks are selected based on the strength and sweetness of the drink.

The optimal daily dose would be 100 ml of wine. Only in this way will it bring not only pleasure to your taste buds, but also benefits to your health.

The benefits of wine: saves from anemia and changes in blood pressure, removes radionuclides and rejuvenates the body.

Contraindications: intolerance to wine berries, medical restrictions (due to pregnancy, age, state of the nervous system and psyche, postoperative period, predisposition to alcoholism).

The range of wines, from factory to "signature - family" is immense, but there are certain rules for their preparation, which should not be ignored if you want to get a good grape wine.

The technology for making white (rose) and red wines has some differences, which we were kindly told about at one of the wineries (we do not name it so that it would not be regarded by advertising). We will describe both technologies in great detail, and knowing the basis, you can easily add your own individual features to the recipe.

red wine recipe

This wine is usually prepared from blue grapes, which are sometimes also called black, or from a combination of varieties, with a predominance of dark shades of berries.

We note right away that the process of preparing any red wine will be identical to the one below, regardless of the number of grapes and granulated sugar indicated in the list of ingredients.

Prepare:

• blue or black grapes (berries) - 10 kilos

To prepare wine from blue grapes, you need to do this:

1. Working with raw materials:

After going through the grapes and leaving only healthy and ripe berries, we proceed to knead them. Mine so that each berry is crushed. This is best done in small batches by hand.

We advise you to wear rubber gloves before starting the process - grape juice not only colors the skin, but also irritates it due to the presence of acids in it. Plus, it will protect the juice from getting microorganisms and particles of the stratum corneum from your skin into it.

An alternative for kneading berries can be a wooden or rubber (silicone) rolling pin, which, like hands, will not crush a single bone.

The container, in which the mashed grapes will be, should be filled with them no more than 2/3 or 3/4 of its volume. Then it is covered with gauze and placed in a darkened room with a temperature fluctuation of 22-24°C. Fermentation of the juice should begin here, and the pulp (skins, pulp, part of the seeds) will float to the surface with a dense “cap”. This "cap" must be broken daily.

If the fermentation of the must is not active, or does not occur, it is worth adding a starter from grapes or raisins, or wine yeast (according to the instructions attached to them). Sometimes just a handful of raisins is enough. After that, you need to wait a few more days.

1. Juice work:

After 3-4 days, carefully remove the “cap” of the pulp from the wort (juice) and squeeze it, and filter the wort remaining in the container (you can do it twice).

At this stage, it is possible to add water to the wort. This causes the high acidity of the juice.

The optimal acidity for winemaking is 6-7 grams of acid per liter of juice. If the acid content is higher than this value, water is added to the wine until this indicator is obtained. However, there are two "buts" here.

Firstly, few people have a device for measuring acidity, and tables indicating the acid content are very approximate, since the same grape variety in different regions has its own acidity.

Secondly, sugar added to wine reduces its acidity, just like fermentation itself.

Therefore, we will determine the acidity of the juice by taste - if it is so sour that the eyes are rounded - pour water into it, but not more than 100 ml per 1 liter of must (juice).

Under factory conditions, water is not added to the wort at all.

In addition to water, the first portion of granulated sugar is added to the wort at this stage - 50 grams per liter of wort (or 1/3 of its volume if you use another recipe indicating the full volume of sugar in the list of ingredients).

Next, the fermentation tank / tanks are filled with wort (2/3 or 3/4 of the total volume). It can be a bottle or cans of 3 liters. A water seal (water seal, fermentation tongue) or a glove purchased at a pharmacy must be installed on top of the neck of the container. In the case of using the latter, make a puncture on one of her fingers with a regular sewing needle.

1. Stage of active fermentation:

We place the bottle with a water seal in the previous dark and warm (t = 22-25 ° C) room. It is important that there are no sudden temperature fluctuations above 30°C below 15°C - this will kill the yeast, stop the process and ruin your grape wine.

We decide on the sweetness and strength of the wine. To do this, you should know that the fortress of wine rises by 1% when 20 g of sugar is added per liter of grape must (juice). Thus, to get wine with a strength of 11% per 1 liter of grape must, you need to add 220 grams of sugar. But the must already contains the sugar of the grapes themselves, so you need to add less of it.

But it should be borne in mind that above 14% of the fortress, wine will not pick up strong 40% alcohol without introducing strong 40% alcohol into it. Usually unfortified homemade wine from blue grapes reaches 12%. This is due to the fact that the yeast in wine at an alcohol concentration above 12-14% stops working (dies).

For information: wine yeast from the store only dies when the alcohol level in the drink exceeds 17-18%, and sherry yeast Saccharomyces beticus - when the alcohol concentration is above 24%.

Without the addition of sugar, unfortified grape wine will reach a maximum of 10%, since the natural sugar content of grapes in central Russia and Belarus is approximately 20%. But there are also more acidic varieties.

After 3-4 days, the second portion of sugar is added to the wort - again 50 grams per 1 liter (or one third of it), but you can’t just pour it into the bottle. In order to introduce sugar correctly, you will need to pour a little wort (0.5 liters - 1 liter) into a sterile small container, add the required volume of sugar and dissolve it with thorough stirring. Only after that, the sweet liquid is poured back into the bottle (under the water seal).

After another 5-6 days, the last portion of granulated sugar is added - again 50 grams per 1 liter (or its last third). Sugar, as in the previous case, is dissolved in part of the wort and poured back into the bottle.

It is important that with each application all the sugar is fermented.

Usually active fermentation ends at 21-40 days. If the wort ferments for more than 50 days, it must be separated from the sediment by pouring into a new, sterilized dish and a water seal should be installed.

If, on the contrary, the signs of fermentation disappeared early - on days 5-7, then this may mean:

• Depressurization of the container (carbon dioxide escapes through the gap formed in the container). It is necessary to check and tightly close the fermentation container.
• The concentration of sugar in the wort exceeded 10-20%, i.e. it turned into a preservative and stopped the yeast from working. It is necessary to add water or fresh juice in the amount of 20-150 ml per liter of must.
• Low vitality of wild yeast or their death. You need to add sourdough, or 7 crushed (not washed!) Grapes per 10 liters. wort, or 40 gr. unwashed raisins (by weight, not in bags) for 5 liters. wort, or introduce wine yeast, according to the instructions attached to them.
• The alcohol content of the must reached 14% and the fermentation was completed, the yeast died (as evidenced by the transparency of the wine and a layer of sediment).

1. Working with young wine:

When the wine from the grapes no longer shows signs of fermentation (the water seal does not gurgle, the glove has fallen, a stable sediment has fallen, transparency has appeared), it must be separated from the sediment, without disturbing its layer. The reason for such delicate handling of wine sediment is, firstly, the desire for transparency of the drink, and secondly, the eradication of its possible bitterness and the preservation of aroma.

To carefully pour grape wine at home, a few days before this process, the container with it must be raised above the floor (if it is on the floor), wait 3-4 days and pour the drink into a dry sterile container through a rubber hose, which can be taken from pharmacy dropper, or siphon (transparent soft tube).

One end of the tube should be lowered into the wine, the other should be clamped with your lips and slightly pull the liquid towards you (as if you are drinking a cocktail). But you should not wait until the wine gets into your mouth: as soon as you notice the movement of liquid in your direction, immediately insert the other end of the tube into an empty container (bottle / jar).

So, slowly your alcohol will leave the old container and fill a new one. At the same time, do not be greedy - do not lower the tube closer than 2-3 cm to the sediment.

But even despite all the measures taken, the wine from black grapes will not immediately become transparent. This issue will be addressed in its future stages.

1. Sweetness and strength adjustment:

Young grape wine is already ready, but to make it perfect, only the last steps need to be taken.

To begin with, we decide on the sweetness of the drink: at this stage, you can turn your wine from table to dessert and even liqueur - like Cahors. To do this, you need to try it and determine how sweet it is at the moment (maybe you don’t have to change anything). If you are unhappy and the wine seemed sour to you, then you need to sweeten it.

This is done using a strong sugar syrup with a minimum amount of water: up to 800 g is dissolved in 200 ml of water. granulated sugar, let it boil for about 5 minutes, cool and add to the wine at the rate of 40 - 60 ml per 1 liter of young wine.

You can do it easier: dilute sugar in a small amount of wine (0.5 l - 1 liter) until completely dissolved and pour into a container with the rest of the wine.

Sugar introduced at the last moment can restart fermentation. There are several ways to solve this problem:

A) in the first 10-15 days (possibly longer) there must be a water seal on the maturation tank

B) sweetened wine is pasteurized: the bottles are filled with the drink so that an air gap of about 2 cm remains between the cork and the drink. The cork is tied to the neck with twine and the bottles are heated in water at a temperature of 65 ° C for 20 minutes. After that, the cork is untied.

It should be noted that the lower the pH of the drink, the more effective the pasteurization. The above temperature of 65°C is very relevant for wines with low acidity and degrees. For fortified and highly acidic wines, heating the bottles to 55°C is considered sufficient.

Wine can also be pasteurized in other ways, such as heating bottles in water to a temperature of 88°C. The procedure lasts 20 seconds, during which the wine should not heat up above 90-93°C (its boiling point). In addition, wine in a large container can be heated to 45 - 55 ° C and then, hot, bottled. However, the last two methods are rarely used, because in the first case, the probability of boiling (and therefore death) of wine is high, in the second, the drink gives off a degree when heated, which means that the wine will be very light.

B) adding a degree- homemade wine from grapes can be not only light, but also fortified. To do this, you need to add strong, 40-degree alcohol to it. It can be like vodka, alcohol diluted with water or cognac. We pour strong alcohol into wine not as we please, but at the rate of 20-150 ml per 1 liter of ready-made young wine.

True, not everyone likes its taste - many ladies claim that it is harsh compared to loose and less fragrant. Although all this is a matter of taste.

The corrected drink is poured into a sterile container/containers, sealed and sent for maturation.

If you have an accidental accident and after adding sugar the wine turned out to be too sweet, then you can:

• add filtered (!) water to it
• add strong (40% alcohol) to it
• make a blend with another wine
• resume fermentation by adding raisin starter (described in the white wine recipe)

1. Maturation:

This stage is also called the period of quiet fermentation. It lasts from a month to a year - further aging of the wine is pointless - its taste and aroma do not get better. For red wine, the optimal period is 2 - 3 months exposure.

During this period, the drink reaches the peak of its taste and aroma. To do this, we need to create the necessary temperature regime for him at 5-16 ° C (not higher).

You also need to prepare another clean container, which will be sterilized before use. We will pour wine into it, separating it from the precipitate. Transfer from container to container should be carried out approximately every 20 days.

Each time the wine will become more transparent. But even if at the end of the ripening period it remains unclear, then you can use the methods of its artificial clarification. To do this, there are special preparations that can be purchased in stores for winemakers. Also, clarification of wine can be done using gelatin or egg white. It is worth knowing that clarified and unclarified wine have exactly the same taste.

In the case when the pasteurization of wine was carried out, it is drained from the sediment in the same way, before the expiration of the ripening period.

When the precipitate in alcohol no longer forms, it is sealed in bottles and sent for storage.

Sometimes, before pouring the wine, it is recommended to process it with cold. Such wines have an improved taste, rarely fall ill, and tartaric and iron salts precipitate in them. To carry out cold treatment, you need to keep the drink for 1-2 weeks at a temperature close to its freezing, i.e. around -1 to -2°C. Next, the wine is filtered (separated), i.e. passing through a flexible hose, without sampling the bottom sedimentary part.

Now the drink is perfect for bottling.

1. Wine storage:

In a cool place with a temperature of 5 to 12 ° C in clean (or better - sterilized) glass bottles of 0.5 or 0.7 liters. at a slight slope, so that the wine lightly touches the cork (this will protect it from drying out and getting air into the bottle).

Ware for storage is preferable from dark glass. It is washed with a brush, doused with boiling water and allowed to drain. Can be sterilized in an oven at 150°C for 15-20 minutes (after the bottles are completely dry).

Corks for capping are boiled in boiling water, dried and used immediately.

The shelf life of unfortified wine, subject to the temperature regime, is 5 years, fortified wine can be stored even up to 10 years.

If you began to notice signs of souring in the finished wine (after opening it), the drink can still be saved within 3-5 days - you need to pasteurize it (the process is described in great detail above). If you didn’t have time - don’t worry - such a drink easily turns into wine vinegar, which is necessary in the kitchen.

Recipe for white (rose) wine

The secret of this drink is that this wine is made from white grapes. Well, or pink. Green grapes are also suitable for making wine, but only "green" - in the sense of variety, not maturity. Any grapes used in winemaking must be ripe.

The assertion of Internet sites that red grapes without skins should be used to obtain white wines has not been confirmed either in our practice or at the wine factory.

In the process of making white wine, your white grapes will go through almost all the steps that red grapes go through. Therefore, here we will describe in detail only the differences in the technological process.

Prepare:

• white or pink grapes (berries) - 10 kilos
• granulated sugar - 50-200 gr. for each liter of juice obtained
• sourdough or wine yeast

How to prepare wine:

1. Working with raw materials

As in the previous case, the grapes are sorted out and, without exposing to the action of water (without washing), all the berries are thoroughly kneaded to a single one. This is very important, because in order to make white wine, we will need to completely squeeze the juice from the berries immediately after pressing and filter it.

Fresh fruity notes in the drink and its better fermentation will be ensured in the future if you do not squeeze the juice immediately after pressing the berries, but let it brew along with the skins and pulp for about 10 hours. Now the juice will be ready to bring a brighter taste and aromatic bouquet to the wine.

1. Working with juice - active fermentation

Unlike red wine, white must (juice) has much less wild yeast, therefore, in order for wine from grape juice to ferment into must (juice), you need to add sourdough or wine yeast (according to the instructions attached to them). Sourdough is prepared from grapes with skins or raisins. It is worth knowing that yeast or sourdough is not introduced into the wort all at once, but in several steps over 6 hours (so as not to kill the yeast during a sharp temperature drop in their habitat).

To prepare a starter on raisins (per 10 liters of wort), you need 200 gr. raisins pour 300 ml of warm (not hot) water, pour 50 gr. sugar and stir. Cover the dish from above with a cloth (gauze is suitable) and hold for several days (3-4) at a temperature of 25 ° C. Now she is ready to be introduced into the wort.

Water is not added to the must from white grapes at all - white (pink) grapes usually have a higher sugar content than their dark relatives, and less acidity.

At this stage, we introduce the first portion of granulated sugar - 50 grams for each liter of must (or 1/3 of the total amount of sugar that is planned to be added).

After that, the container is filled with must, in which the wine will ferment. We fill it to 2/3 or 3/4 of the entire volume and install a water seal (or a rubber glove with a puncture in one of her fingers).

The wine should ferment in the dark, but the temperature for the fermentation of juice from white grapes should be lower than for red. At home, it is 10 - 22 ° C, in the factory - strictly 16 ° C. It is impossible to lower the temperature below this limit, but it is not desirable to raise it higher. The thing is that it is this temperature that provides the maximum aroma of the drink and protects it from oxidation.

In the conditions of the plant, the wort ferments for 7-10 days, at home this period can drag on for a month.

1. Working with young wine, maturation and storage

Young wine, obtained after the must has completely fermented, needs to be tasted and its sweetness and strength adjusted. This is done in the same way as in the case of red wine. Similarly, as described above, both the ripening and storage of the drink are carried out. The only difference is in the maturation time: in order for the white wine to be ready and fully ripe, it will be enough to withstand it for 40 days (not forgetting to drain it from the sediment).

The diversity of grape wines is achieved by using various recipes, which are based on the above, as well as blending grape juices before fermentation, or wines - in the process of maturation (blending juices is preferable).

If you decide to experiment and want to create a new drink - your "family" wine, then do not be afraid - act. However, try to ensure that the initial volumes of your sample wines do not exceed 3 liters.

cooking options

• We do not filter the pulp in red wine for 21 days. Only after that we filter the drink, add sugar, install a water seal.
• In the recipe for table grape wine "in Polish" for 5 kilograms of grape berries, we take 4 kilograms of raisins and, while maintaining all the stages of production, we make wine in which we use raisins instead of sugar.
• During fermentation, a sterile (boiled and ironed on both sides with a hot iron) linen bag is lowered into a container with juice, into which spices are added to taste. It can be lightly crushed cloves, sage seeds and chopped pieces of nutmeg.
• Lemongrass jam (more precisely, its syrup) will also help diversify the taste of the drink: before putting the wine to ripen, you can add 1 tablespoon (if desired, a teaspoon) of this syrup to its composition (0.5 l). After 3 months, you can start tasting.
• You can age the wine at its last stage on oak pegs. They are soaked and dried in the oven in advance (during the day), and then lowered into containers with wine. After a month or two of such aging, the wine will give you caramel notes of cognac.

Wine made from table grapes- White Beauty, Rapture, Kesha, etc. - you can cook, although initially they are intended for fresh consumption. The berries of these varieties are more fleshy, they yield much less juice, and their sugar content is low (most often 13-17%). But in general, using the technologies described above, you can create an excellent product from these grape varieties. The Vostorg variety is especially promising here - it is more juicy, and the sugar content in it reaches 23%.

Wine made from grape juice with honey

For him you will need:

• grape juice and water - 5 liters each
• natural honey - 1.5 kg
• wine yeast or sourdough from 250g raisins.

It is prepared according to the technology of white wines: juice and water are combined, 1/3 of honey is added (instead of sugar) and sourdough, fermented under a water seal, drained from the sediment, sent to ripen (detailed technology is described above).

Ice wine made from frozen grapes or ice wine has its own peculiarity - the berries for it must freeze right in the bunches on the branches. And not even to freeze, but to freeze slightly.

Grapes in this case can be both white and dark, but it is better if it is of noble varieties. It is collected in the morning, usually in November - December. When cutting, the berries should not defrost.

At home, such a drink is usually not made, but you can still try. Frozen berries - how many have been collected - are pressed without defrosting, wait until the resulting juice reaches a temperature of 10-12 ° C and add sugar and special SB wine yeast that can work at such low temperatures.

We add the amount of sugar according to the usual technology - in parts of 50 gr. per liter of juice, yeast - according to the instructions attached to them.

The “ice” wort will ferment in a cool room, for a long time - several months, it turns out to be light - 9-10% in terms of alcohol content. It is poured through a hose into a clean, sterile container, corked and sent for storage. It is stored only in a cold and dark place, after opening the bottle - no more than 3 days.

Wine from grape leaves it is also possible to do it, and some craftsmen offer recipes for this miracle - alcohol. However, despite all the benefits of the grape leaf, we recommend that you make wine only from its berries, and if you really really want to somehow use all the grape raw materials, then make a tincture rather than wine from grape leaves. Its description can be found in the article "Tincture of grapes".

The issue with the pulp remaining after squeezing the wine is solving. It can be used either to make chacha (which is covered in another article) or to make secondary wine. At the same time, many people like wine made from grape pulp even more than wine made from grape juice.

Wine from grape pulp

Prepare:

• grape pulp (skins, pulp)
• granulated sugar:
• 200-250 gr. for each liter of water poured (to obtain dry wine)
• 250-300 gr. for each liter of water poured in (for semi-sweet wine)
• 300 - 400 gr. for each liter of water poured in (for dessert wine)
• water - in the amount of juice squeezed from the pulp

You need to prepare like this:

1. Pour the pulp with ordinary (not boiled) water, stir.
2. Pour sugar into the resulting wort (without filtering), stir and set, tying the neck of the container with gauze.
3. After 1-2 weeks, we remove the pulp, filter the wine, and send it to ferment under a water seal.
4. At the end of fermentation, we adjust the sweetness and strength in the drink, and set it to ripen. Every 20 days we separate the sediment by pouring alcohol into a new container (clean and sterile).

After 3-4 months, the wine is poured into bottles, capped and stored.

An ordinary medical glove will help to make homemade wine.

She will sensibly tell and show at what stage the drink is, will not let it go sour and will greatly facilitate the process.

Homemade wine from grapes with a glove - general principles of preparation

Good wine is obtained only from a dry harvest harvested in sunny weather. It is desirable that at least three days pass after the rain. You can not use berries sprinkled on the ground, otherwise the drink will have an earthy taste.

1. Choose ripe grapes. Unripe berries contain a lot of acid. In heavily overripe grapes, vinegar fermentation could already begin, which will ruin everything and the wine will not turn out.

2. Berries are not washed, as they contain natural yeast. But you need to sort out the grapes carefully, remove rot, rubbish, leaves, cobwebs.

3. You need to crush the grapes with your hands, pestles, well, or with your feet, as they did before. It is not recommended to use a technique for grinding berries that can damage the bones and spoil the taste of the drink.

4. For homemade wine from grapes with a glove, it is convenient to use large jars of 10-20 liters with a standard neck. In this case, the container is filled no more than ¾. There should be room for the foam that rises during fermentation.

5. Do not use metal objects for winemaking. You need to stir the future drink with wooden, glass spoons, spatulas.

The glove acts as a water seal. It does not allow oxygen to enter the drink, but through a small hole on the finger it gradually releases the accumulated gas. The degree of puffiness determines the activity of fermentation. If the wine plays briskly, then the glove is additionally fixed with an elastic band.

Homemade wine from grapes with a glove (universal technology)

A simple recipe for homemade wine from grapes with a glove, which can be made from absolutely any variety: white, pink, black. You can mix several species if you need to determine the remains of the crop.

10 kg of grapes;

50-100 g of sugar per 1 liter of juice.

1. Dry grapes must be picked from debris, handed over with hands, leaving not a single whole berry.

2. Put the pulp in a large enameled pan or barrel, cover with a clean cloth, leave in a warm place for four days. During this time, the mass will begin to ferment, it is important that there is room for foam, at least a quarter of the pan should be free.

3. Every morning and evening, stir the mass with a spatula.

4. After 3-4 days, active fermentation will begin, the mass will foam well and rise. It's time to remove the pulp. A thick, upper cap is collected by hand, squeezed well, and thrown away.

5. The juice is filtered through 2 layers of gauze, immediately poured into jars, filling no more than 70% of the total volume.

6. It's time to put on the glove. Do not forget to make a hole in one of the fingers for the release of gases.

7. Now the container must be placed in heat (from 16 to 25 degrees) for fermentation. If everything goes right, the glove will inflate completely.

8. Adding sugar. After 3 days, you need to taste the drink. If it becomes sour, add 50 grams of sugar per liter of product. To do this, a small part of the drink is poured, mixed with sugar, heated on the stove until dissolved. Warm syrup is mixed with the rest of the mass.

9. After another 3-4 days, you need to try the drink again. If acid appears, sugar is added again. During the active phase of fermentation (14-28 days), you can add up to 4 times, depending on your taste.

10. After about 3 weeks, the glove will fall off, which means that the active phase of fermentation has ended. A layer of sediment will appear at the bottom of the bottle. From it you need to drain a translucent drink. To do this, use a straw, pour the drink into a clean jar. The glove is no longer useful, the jar is closed with a nylon lid.

11. Now the stage of quiet fermentation or maturation will begin. Its duration is from 40 days to a year. It is not recommended to store homemade wine anymore. During this time, the drink will be clarified, a precipitate may appear again, which must be removed. As soon as the wine becomes transparent, it can be poured into bottles.

Homemade grape wine with glove and water

Technology for making lighter homemade wine from grapes with a glove. Adding water dilutes the cloying taste, the drink turns out to be pleasant, thin. Yeast helps to play this drink.

2 kg of grapes;

400 g of sugar;

10 g of wine yeast;

3 liters of water;

1 tsp almond essence.

1. We sort out the grapes, knead, dilute with filtered water.

2. We leave it warm for 4 days, wait until the wort is ready, filter, squeeze out the liquid.

3. Add 200 g of sugar, yeast and almond essence, stir.

4. Put on a glove, leave for 4 days.

5. Add another 100 g of sugar, stir and leave for further fermentation. Periodically we try the drink, if necessary, add more sugar to your liking.

6. As soon as the glove falls off, you need to remove the wine from the sediment with a thin hose.

7. Remove the glove, cover the jar with a nylon lid, leave for another week. Remove the drink from the sediment again.

8. Now it can be left to ripen for a period of 1 to 12 months.

Homemade grape wine with a glove (fortified)

Properly wine is gaining degrees by adding the right amount of sugar. But at home, it is difficult to achieve a fortress of more than 10 degrees. In this case, alcohol is used for fixing.

5 kg of Isabella grapes;

600 g of sugar;

1 liter of alcohol;

100 g of sugar for every liter of juice.

1. Mash the berries, cover, leave for three days.

2. Strain the juice, squeeze out all the pulp, add granulated sugar, immediately pour out all 600 grams. Stir until all grains are dissolved.

3. Now the future wine needs to be poured into a jar, put on a glove, leave for 10 days.

4. Now you need to add more sugar at the rate of 100 g per liter, while adding 200 ml of water. If you have 5 liters of drink, you need 500 g of sugar and a liter of water. Heat the mixture on the stove.

5. Add warm syrup to the wine, put on the glove again, leave to ferment for another 5 days.

6. Now you need to add alcohol at the rate of 200 ml per liter of drink. Pour immediately into the wine, stir, pull on the glove. Wait for fermentation to complete.

7. As soon as the glove falls off, you need to drain the wine from the sediment, remove it for ripening.

Homemade wine from grapes with a glove (from juice)

Wine can be made from grape juice. But in this case, it should be fresh and freshly cooked. Extract the juice in any convenient way.

10 kg of grapes;

5 g concentrated wine yeast;

3 kg of sugar.

1. Squeeze out the juice from the grapes, mix with half of the granulated sugar and wine yeast until dissolved, pour into a jar.

2. Install a glove with a small hole, leave for 20 to 28 days.

3. Every 5 days, taste the wine, if you feel acidity, add more sugar at the rate of 50 g per liter.

4. As soon as the drink stops playing, remove it from the sediment for the first time.

5. Close the nylon cover, lower it into the basement. The air temperature should not exceed 15 degrees.

6. After a month, you can re-remove the drink from the sediment. Leave the wine to mature for 3-4 months.

Homemade wine from grapes with a glove "Muscat"

The recipe for muscat, blended wine, for which you need two grape varieties: "Isabella" and "Lydia". But a mixture of sage, oak bark and elderberry will add a special flavor to the drink.

1.2 liters of juice from Lydia grapes;

0.8 liters of Isabella juice;

320 g of sugar;

Oak bark, sage, elder flowers.

1. Cooking pure grape juice. To do this, knead the berries well, leave for several hours. Then we squeeze the pulp well with our hands, filter the drink through two layers of gauze. You don't need to filter the juice.

2. We measure the amount of juice of each type, following the recipe.

3. 200 g of granulated sugar is added, everything is thoroughly dissolved, a glove is installed.

4. The wine is left until the end of the active fermentation phase. Every 3-4 days, a spoonful of granulated sugar is added to it to maintain the process.

5. As soon as the glove falls off, you need to remove the drink from the sediment.

6. Pour the wine into a clean jar. It's time to add a gauze bag with a piece of oak bark, sage, elder flower. You don't need much.

7. Close, leave for a month.

8. Now the wine must be re-removed from the sediment. This sachet of flavors needs to be removed.

9. If the aroma of the wine is not rich enough, you can add a new bag of oak bark and sage, leave the drink to ripen for another 2 months.

The optimum fermentation temperature for wine from light berries is from 18 to 22 degrees. If the drink is made from dark grape varieties, then it will play better at 20-28 degrees.

Homemade wine is difficult to store. It stands wonderfully in the basement for one year at temperatures up to 10 degrees, then the taste deteriorates.

In winemaking, it is very important not to miss the stages so that the wine does not peroxide, does not turn into vinegar. Usually, a special calendar is created for this, it marks the dates and the number of additives, the fermentation period, and the temperature in the room. Through trial and error, they find their perfect recipe.

If the summer was rainy, the grapes were sour or did not have time to ripen in the sun, feel free to increase the amount of sugar.

Grapes turn into vinegar very quickly. Therefore, the harvested grapes must be processed immediately on the same day.

What we need for 6 liters of homemade grape wine:

10 kg of grapes
2.5-3 kg of granulated sugar

How to make homemade wine from grapes

1. Take bunches of grapes and pick off all the berries from them. In an enameled bucket, you need to crush the grapes in small portions with your hands or a pusher until juice appears in large quantities.
3. Then cover the container with gauze and leave to ferment in the heat for about 4-5 days. At the same time, mix the grape mass 2 times a day with a wooden spatula.
4. After the crushed grapes rise, you need to put it in a colander to drain the juice and squeeze it through cheesecloth. Then pour pure grape juice into jars, pour sugar and mix.
5. Put on a washed medical glove on the neck of the jar, pierce several holes in your fingers with a needle and tightly tie it with an elastic band in a circle.

6. Leave the wine to ferment for 2-3 weeks at room temperature. Be sure to watch your gloves. At the beginning of the process, it puffs up, and when it deflates, this is a sign that the wine is ready.
7. After the yeast settles, and the wine clears up and bubbles stop appearing, you need to carefully strain it and cork it. It is important that the yeast does not get into clean bottles.
8. Take the wine to a cool place for about 1 month. During this time, pour the wine into other bottles 3 times, leaving sediment in the previous ones. Then another month to defend the wine in a cool place and after that you can taste it.

Homemade grape wine has always enjoyed considerable popularity at any table, so every winemaker, even a beginner, is happy to try to create wines according to various recipes, including the classic version - from grapes.

Your attention is the recipe for excellent grape wine: step by step and simply at home (with photos and instructions).

Choosing the right vintage for your wine

In order for grape wine (and not only homemade) to turn out really tasty and fragrant, it is necessary to use exclusively high-quality and, most importantly, the right product for its creation - wine varieties.

The berries of these varieties are small in size and dense in clusters. Below are some valuable tips from experienced winemakers regarding the selection and preparation of material for wine:

Advice. Grapes harvested for making wine should not be washed, because the white coating that forms on it is nothing more than wine yeast. Rinsing or even washing grapes is possible only if a sourdough with high-quality wine yeast is used.

Harvested grapes should be separated from the ridges, sorted out, removing all unsuitable, including dried and moldy berries. After preliminary selection, the berries are poured in small batches into a deep container and crushed. You can use a regular potato crusher or meat grinder. The berries should be crushed very carefully so that each of them gives all its juice.

The process of making wine

Creating a quality wine is a fairly simple process if you strictly follow all the steps of the recipe. The following is a step-by-step process for making wine.

Pulp fermentation

The finished pulp or crushed berries, previously separated from the combs, are poured into a suitable container and tightly covered with a cotton cloth. Keep in mind that the container should be filled with wine material only 2/3.

The pulp container is installed in a room with a strict temperature regime, falling in the range from 18 to 23 degrees. If the temperature is above the second mark, the fermentation of the pulp may be too intense, which will turn it into vinegar as a result. If the temperature is below the first mark, the fermentation process may proceed too slowly or even not start at all.

So, after a few days, the fermentation process will begin and the must will begin to separate from the pulp (juice, which is, in fact, young grape wine). The pulp and wort should be thoroughly mixed every day, otherwise the first one will simply turn sour and the taste of the unfinished product will be spoiled.

Grape must preparation

After 5-7 days after the start of fermentation, the pulp should be carefully squeezed out, thus separating the must from it. The first spin is carried out through a colander, the second through several layers of gauze. The purified wort should ferment. To do this, it is poured into a clean container (it should be filled only 3/4) and tightly closed with a cork with a tube.

Attention! Experienced winemakers believe that separating the pulp from the must is an erroneous action, which will later deprive the finished product of a valuable deep aroma and delicate aftertaste.

If you want to leave the pulp, you should not squeeze it out, separating the wort: just pour all the product into a new container and close it with a lid with a straw. The tube will serve as a kind of protection against oxygen: one end must be lowered into a container of water, the other into wine.

At this stage, it is important to control the strength and sweetness of the wine, which depend primarily on the content of fructose in the product. You can adjust this indicator by adding one or another amount of sugar. In our area, mainly varieties with a low fructose content grow, respectively, if sugar is not added during the preparation of wine, it will turn out dry.

The dosage of sugar is usually taken as follows: about 1 tbsp. per 1 liter of semi-finished product. Sugar is added as follows: it is necessary to pour a little wort, heat it up and pour sugar into it, stirring the mass until the latter is completely dissolved. After that, pour the resulting sweet composition back into the container with wine.

Blockage of semi-finished wine

At this stage, all the sediment should be separated from the finished must (to do this, you just need to drain the wine through a straw, carefully lowering the container with water below the container with wine). Be sure to check the product for the amount of sugar: if you like dry grape wine, then sugar is not needed. Otherwise, be sure to add it to the wine and mix thoroughly.

It remains only to pour the grape wine into a dark glass bottle and cork loosely (this is necessary so that the carbon dioxide residues contained in the wine find a “way out”).

Product sterilization

This is the last but not least step in making homemade wine. Some winemakers believe that this process should proceed naturally: the wine must be left in a dark, cool place for several months (2-3) until the fermentation process stops, after installing water seals on each bottle. During this period, the wine should be drained at least several times, removing the sediment.

There is another way to sterilize wine - forced. It is necessary to loosely close the wine bottles, wrap them with a cloth and place them in a container filled with water. A thermometer should be placed in one of the bottles and the product should be sterilized until its temperature rises to 60 degrees. After that, all the yeast will die and the fermentation process will completely stop. The remaining carbon dioxide will also leave through a loosely closed cork.

After that, you can tightly cork the bottles and send them to a cool, dry place. A product that has gone through all the preparatory stages correctly will be able to gain all that wonderful aroma and depth of taste, for which many people love grape wine so much. Good luck!

Step-by-step recipes for making table, dry, semi-sweet homemade wine from grapes: how to make wine from white and red grapes at home

2018-08-01 Oleg Mikhailov

Grade
prescription

35842

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

20 gr.

80 kcal.

Option 1: Classic homemade grape wine recipe

The description of the process is universal and with minor changes suitable for berries of different varieties, as well as for wines of different sweetness and strength. Experienced winemakers have many proven tricks and they are reluctant to share them, often not out of greed, but for a more banal reason - it is extremely difficult to describe the process of making wine in words. Let's be content with simple recipes, and let's gain experience along the way.

Ingredients:

• bunches of grapes - ten and a half kilograms;
• sugar - calculation formula in the description.

Step-by-step recipe for homemade wine from grapes

It is important, along with other requirements, to observe the special cleanliness of the container at all stages of the preparation of the drink. Starting from the fermentation of the pulp in large pots and up to the bottles in which the wine will begin to gain strength, I carefully wash all the containers. We use baking soda, rinse it out no less carefully. Even a barely perceptible smell left from the previous products is a signal that the dishes will have to be washed again.

We cut off the grapes from the branches, removing spoiled ones, covered with mold or cobwebs. Unripe, shriveled and all that differ from the exemplary ones, also remove the grapes, you should not sacrifice the quality of the drink for the sake of a meager amount. Selected grapes are not washed, we collect them in a voluminous pot or bath: plastic, wooden, enameled, in a word, not allowing grapes to come into contact with metal. We carefully knead the berries with our hands or with a wooden pulper, cover the container with gauze or other natural, loose cloth, and old bed linen will do, always clean and not torn.

The temperature in the room should be from 18 to 25 degrees, do not allow sudden changes! In less than a day, fermentation will begin in the pulp and a hat of grape skin and foam will rise to the surface. We must stir it with a wooden spatula, at least twice a day. It is important not to miss the moment when the pulp becomes noticeably lighter and begins to emit a sour smell, which means that it is time to squeeze the juices. As a rule, this happens on the third day of fermentation.

We collect the peel from the surface with a wooden sieve or slotted spoon in a press, squeeze the juice out of it. We do the same with the pulp, the juice from all the extractions can be immediately drained into one container, then we carefully filter it. Do not spare an old but not tattered sheet or pillowcase made of thick, non-synthetic fabric for this. After each stage of filtering, we clean the pulp from the cloth with a spoon, and if possible, replace it with a clean one. Do not throw away the fabric, wash with laundry soap and rinse, it will serve you well in the next season.

The collected juice is poured into large bottles, not allowing filling more than three-quarters of their volume. Until the end of fermentation, the liquid must be protected from oxygen, this is done using a banal rubber glove with one small puncture in any of the fingers, or in a more complicated way - using a water seal. We maintain the room temperature for white wine in the range from sixteen to twenty degrees, red needs a little more - 20-26 degrees.

On the third day, try the young wort, if it has become sour enough, drain about a liter (from a ten-liter bottle) and dissolve sugar in it. Quantity - at your discretion, from 35 to 50 grams per liter, dissolving the crystals without residue, pour the syrup back in and shake the bottle, stir. Taste the wort again after the same time and repeat the sweetening. When at the next sample the wine is not as sour as before, stop sweetening.

Keep an eye on the glove or the shutter, when within a couple of days the bubbles stop appearing at all or appear for a short time after gently shaking the container, drain the wine from the sediment. Set the bottle with young wine on a raised platform, wait for the turbidity to settle. Use a thin rubber tube, lowering one end a few centimeters into the wine, and through the second, forcefully draw in air and lower it into a clean bottle below the first. The wine will flow pretty quickly, keep an eye on the top end of the hose and lower it little by little, but don't get closer than a couple of centimeters to the sediment layer.

The wine should be sweetened if desired, pour about a liter again and stir sugar in it, up to one hundred grams per liter of wine. Please note that this time the bottles should be filled to the very neck, and the temperature in the room should be in the range of 8-15 and not exceed 20 degrees. Install the water seal again, the wine will mature from six to ten weeks. As soon as a sediment with a layer of 2-3 centimeters falls at the bottom of the bottle, we drain the wine again using the technology described just above. As soon as the fallout completely stops, the wine is bottled.

Option 2: A quick recipe for homemade grape wine

The use of raisins can be excluded if the pulp is already very actively rising and foaming. Another way to speed up the fermentation is to use wine yeast, buy it from a specialty store and use it exactly according to the instructions.

Ingredients:

• selected grape berries - two kilograms;
• up to a kilogram of sugar;
• one hundred grams of dark raisins.

How to quickly make homemade wine from grapes

We do not wash the grapes during the bulkhead, saving the yeast on their surface. We collect in any non-metallic or enameled container, leaving a good supply of volume. We add raw water, just below the upper level of the berries, we stand for two days, covering it with a cloth or gauze.

On the third day, mash the grapes with a wooden spatula, keep the resulting pulp warm for another day, then drain the juice, and carefully squeeze the pulp. Filter the resulting wort with a cloth from coarse particles, drain into a bottle, leaving about 20% of the volume empty in it.

Pour 450 grams of sugar and unwashed raisins into the wort, mix and fix a punctured glove or water seal on the neck. The temperature regime is about 20 degrees, it is desirable to observe shading at the place of wine fermentation. As soon as the active phase ends, and the glove falls off, or bubbles stop popping up frequently in the shutter, carefully pour the wine from the sediment into a clean bottle.

After tasting and adding sugar to taste, we send the wine for the second fermentation, again under a water seal. As for the first time, after stopping the fermentation, we drain the drink, but this time into the pan. Slowly bring to a boil and immediately turn off the burner. After cooling, pour into bottles, cork and keep for a week in a cool place, excluding sunlight.

Option 3: Semi-sweet homemade wine from Isabella grapes

Masters of winemaking will find a supply and have fun with the classification of homemade wines. For us, a simple description of the drink is enough - it does not sour and is moderately strong, which means that the wine is semi-sweet. Pay attention to the aroma of the drink, it comes out of Isabella amazingly odorous.

Ingredients:

• 15 kilograms of grapes;
• sugar - 150 grams per liter of must.

How to cook

Grape berries, selected and sorted, are collected in a large saucepan or plastic basin, it is important that they do not come into contact with metal. We simply knead with our hands or use a stainless steel pusher, leave it under a cloth for three days. Stir three times or more daily.

On the fourth day, we drain the juice, carefully squeeze the pulp with a press. Filter the juice through a thick linen cloth, for each liter add an incomplete glass of raw water and 50 grams of sugar.

We pour the wort into a large glass bottle, install a water seal, it is important that the container is not filled more than two-thirds of the volume. The optimum temperature for fermentation is 20 degrees.

Exactly five days later, we pour the wine into another bottle through a flexible tube, leaving the sediment in the first container. We select up to a liter of wort and dissolve in it again fifty grams of sugar for each liter of raw materials. We return to the bottle and mix, put the water seal again.

Sweetening and pumping, exactly as described in the previous step, repeat again. The total duration of the active phase of fermentation is about two months. The wine is then sweetened for the last time, this time to taste. After letting the wine “play out” for a couple more weeks under a water seal, it is especially carefully decanted and filtered. If desired, fix with five tablespoons of alcohol per liter and keep in a cool place for up to three months.

Option 4: Homemade table wine from white grapes

Preferred varieties are Riesling, Rkatsiteli, Aligote, but in principle any white will do. Wines made from dark grapes have slightly different temperature conditions and ripening periods, although the technology is quite similar.

Ingredients:

• refined sugar - one and a half kilos;
• ten kilograms of white grapes, a sweet table variety.

Step by step recipe

Such wines are called table wines by home winemakers and are often prepared in large quantities based on the availability of raw materials and the simplicity of the technology. Grapes, unwashed, but carefully sorted, immediately knead and leave in an enameled saucepan tightly covered with a cloth. Stir twice a day.

On the fifth day, squeeze the pulp, filter the juice, mix and dissolve sugar in the wort. We lock it in bottles with a water seal, filling the containers no more than three-quarters. We wait until the end of fermentation, about three weeks, then very carefully decanted from the sediment and a couple more days we make sure that there really is no fermentation.

Bring the wine to a boil and stir in the sugar to taste. After cooling to normal temperature, pour in a tablespoon of alcohol for every 0.5 liters of wine and pack it into bottles. After a month of aging in a cool place, the wine can be served.

Option 5: Dry homemade grape wine

Simple and light drink, does not contain added alcohol or sugars. Depending on the sweetness of the berries, its strength changes, but still remains weak. Sometimes such wines are jokingly called "compotes", do not be upset if they play you like that, good dry wine is sometimes more difficult to prepare than strong wine.

Ingredients:

• white grapes Sauvignon or Riesling.

How to cook

The purest and lightest drink is prepared extremely simply. After sorting, we crush the grapes and leave them in a saucepan covered with a layer of gauze. Stir the pulp several times daily until a dense cap of peel and pulp floats to the surface.

Filter the juice through a layer of burlap, and then through a denser fabric. Squeeze the pulp and do the same manipulations with the juice. Pour the wort into bottles of at least five liters, do not fill to the top, leave a layer of air ten centimeters to the water seal.

Fermentation rarely lasts longer than three weeks. Next, drain the wine especially carefully, without disturbing the sediment at the bottom of the bottle, if you have special wine filters, carefully filter it and send it to a cool place for a month to ripen.