Wine from store grapes at home. Recipe for a simple homemade wine made from grapes with the addition of water and sugar

There are dishes that are more successful for a woman, but there are purely masculine joys of gastronomic life, where men have no equal! Yes, we are talking about winemaking, because only a gambling man can produce homemade wine from grapes, the recipe of which becomes his pride! A woman here can only be “on the hook” - to prepare the container, and to cheer up the man and praise him for his skills and enthusiasm!

We will share with you the classic technology for making homemade wine from grapes, the recipe of which will allow even a novice winemaker to be proud of the result. So let's get started!

Terms

Mezga is the initial, intermediate product of winemaking technology. It is a mass of crushed grapes, with or without ridges. The stems must be taken away, otherwise the wine may be bitter.

Wort- this is not clarified grape juice that stands out from the pulp. This is, in fact, a young wine that has not yet begun to ferment.

Fermentation- the process of reproduction of wine yeast, which process fruit sugar in berries into alcohol, and as a result we get wine!

What is the best grape variety

For the production of homemade grape wine, technical (wine) grape varieties should be used. The clusters of these varieties are small in size, the berries are small and close to each other.

These are varieties such as Merlot, Isabella, Cabernet, Muscat, Sauvignon, Dove, Chardonnay, Riesling and others.

Preparatory work

Harvested or bought grapes should not be washed, because wine yeast lives in abundance on the surface of the berries. The grape harvest, harvested after heavy rainfall, is not suitable for the production of natural wines for the same reason. And do not be afraid of dust on the surface of the clusters either - it will settle, and in the process of fermentation the juice will self-purify.

The grapes must certainly be free from atmospheric moisture and be dry - this is an important condition for high-quality homemade grape wine, the recipe of which we are studying. However, this applies to any of the recipes for making wines at home!

We separate the berries from the ridges, selecting moldy, dry and spoiled - they can spoil the taste of the drink. Now we need to transfer the raw materials to the state of pulp, and it is more convenient to do this in parts, if we crush the grapes with an ordinary potato masher.

You need to knead diligently so that each berry gives all the juice.

If winemaking promises to become your hobby, then it is justified to purchase a special crusher. For a small amount of wine material, you can also use a meat grinder.

grape homemade wine recipe

Stage I

The resulting mass of pulp is poured into a large prepared container - a wooden or polyethylene barrel, or an enameled pan, given that it only needs to be filled 2/3. We cover the container with a cotton cloth and fasten it around the circumference of the dish.

Temperature conditions for fermentation: 18-23°C. If the temperature is higher, the quality of the final product will suffer, or even vinegar fermentation will begin, which will turn the wort into vinegar.

Temperatures below 18 ° C will slow down the fermentation process, which may not even begin at this temperature.

Experienced winemakers advise: if you brought grapes from fresh air with a temperature of 10-15 ° C, then the grape clusters should warm up to the temperature of the domestic premises.

You can not even begin to crush them until they gain heat.

Leave the container with grape pulp alone for 3-5 days. The very next day, the rapid growth of yeast bacteria begins, accompanied by fermentation.

The wort begins to actively separate, and the pulp begins to collect on the surface of the liquid mass, which is helped by the active release of carbon dioxide. This risen pulp must be mixed with the must more than once a day, otherwise the pulp will peroxide and spoil the future wine.

Many winemakers use only freshly squeezed juice to make homemade grape wine, and discard the skins and seeds. But, to get a fragrant drink with a beautiful rich color, professional winemakers will never refuse the pulp, which gives the wine a noble aftertaste!

Stage II

After the prescribed 3-5 days, squeeze the pulp - first through a colander, then through several layers of unbleached gauze. Now, for subsequent fermentation, the wort is poured into a volumetric glass container by three quarters of the volume and tightly closed with a cork with a straw.

If we leave the pulp, then we skip the previous step.

This tube to remove carbon dioxide is called a water lock, which protects the wort from oxygen and souring. We lower the tube with one end into the wine, the other into a liter jar or glass of water.

At the same stage, we also regulate the strength of homemade wine from grapes. It depends on the amount of fructose in the berry and the amount of sugar that should be added during the fermentation process. Grape varieties grown in our countries do not contain fructose above 20%, and therefore the missing sugar must be added. Otherwise, we will get dry sour wine.

Add sugar dosed: 200-250 g of sugar per 1 liter of wort. To do this, you need to pour a little juice, heat it and dissolve sugar in it, and then pour it into a common container and securely close it with a cork.

In general, grape must without pulp ferments for approximately 21-30 days at room temperature. During fermentation, the yeast settles to the bottom, the wine clarifies and gradually acquires density, and the release of carbon dioxide stops.

Stage III

We separate the sediment from the clarified must: by draining (through a tube, lowering the second container below the container with wine). If it didn’t work out carefully, then we filter the wine through several more layers of gauze.

Checking the sweetness If you like dry wine, you don't need to add sugar. If you like sweet wine more, then add sugar, remembering to mix it in wine until completely dissolved.

Pour into prepared dark glass containers and seal loosely so that carbon dioxide still escaping finds its way out.

Stage IV Stage V

This stage of winemaking at home is different, because. every artist has his own opinion. We are talking about the sterilization of unripe grape wine.

Some winemakers believe that the wine should mature naturally for several months, and it should not be disturbed. For natural maturation, it is necessary to install water locks for each bottle and place it in a cool and dark place until the complete cessation of fermentation of wine from grapes.

A minimum of 2-3 months is usually spent on maturation, during which the wine is drained several times from the resulting sediment.

Another part of winemakers insists on sterilization of bottles with wine material and its further maturation in tightly sealed dark glass containers.

How to do it, according to this recipe?

1. Pour the wine into bottles, cork loosely, wrap it with any cloth and place it in a tank with water (it should reach the bottle hangers).
2. We lower the thermometer into one of the bottles and sterilize until the temperature of the wine in the bottle rises to 60 degrees. This completes the sterilization process.

During the sterilization process, wine yeast is completely killed, thereby further fermentation becomes impossible. At the same time, the bottles in the water are closed with corks loosely - to release carbon dioxide.

At the end of sterilization, we tightly cork the bottles. Leave to cool at room temperature, and then take out to a cool place for storage.

The wine material that has passed sterilization is excellently brightened, matures qualitatively, and the wine is distinguished by a velvety softness of taste, with a magnificent aftertaste. Drink of the gods! But even after sterilization, it needs to be “drained from the sediment” several times.

Wine with the addition of water and wine yeast (video)

You can store homemade wine from grapes, the recipes of which we have examined in detail, for up to 10 years, at a temperature of 10-15 degrees.

At home, you can choose absolutely any sort this plant. Moreover, a sunny drink can be made from a combination of various. Even if you mix blue varieties, the wine will not decrease in taste from this, and in some cases it will add. Most often, a grape drink is prepared from the following: "Friendship", "Crystal", "Stepnyak", "Platovsky", "Festival", "Saperavi", "Rosinka". All of the above contain a large amount of sugar in their berries, so the drink is especially tasty.

Did you know?In 2000, at a wine auction, a 6 liter solar drink was sold for half a million dollars. It was a 1992 vintage, and it was bought by American top manager Chase Bailey.

The most common "wine" consider: "Pinot Blanc" or "Pinot Noir", "Aligote", "Sauvignon", "Merlot", "Cabernet".

Fruit drinks have a special taste. They are famous for their rich texture and unique taste. But delicious wine can be made from even the most common wild blue.

Grape preparation

Raw materials for making solar drink should be collect in September, and in the southern regions - in October. Harvesting is best done in clear and sunny weather, it is desirable that there are no cold and rainy days 2-3 days before picking the berries. After collecting it, you need to sort it out: discard all unripe, dry and green berries, remove excess and leaves.

After picking the berries, they need to be laid out for several hours in the sun. This will give the grapes a more intense flavor. It is not for nothing that winemakers say that wine is a living product that feels any manipulation on it. But you should not store the collected bunches for more than two days.

The resulting pulp and juice should be covered with a cloth and put in a dark, warm place for 3-4 days. After a while, the pulp will float to the surface, the juice will be easier to separate. And do not forget to stir the container with the mixture at least twice a day, otherwise the juice may turn sour.

Getting Pure Juice

Did you know?The Palatinate Museum houses the world's oldest bottle of wine. It dates back to 325 AD.

Wine maturation

After all the above processes, the wine can be left to mature. Sunny drinks from white varieties should be aged for a month and a half, and from red varieties - two. Aged more than a year for none of the wines no need, it will not make any sense (such actions will not affect the organoleptic properties of the drink).

A young drink is best poured into glass containers of not very large sizes. You need to fill it with wine to the very brim so that there is no room for air in the container. It is best to cork containers with cork plugs. You need to store a sunny drink in a cool dark place at a temperature of 5-20ºС.

Purification of wine from impurities

Clarification of wine at home can be carried out various methods. We will tell you more about the main ways to clean a solar drink:

• Cleansing with gelatin. To clarify the wine in this way, you need to take 10-15 g of gelatin per 100 liters of drink. For 24 hours, gelatin should be soaked in cool water, changing it three times during this time. Gelatin should be diluted in warm water and add the resulting mixture to a container with a drink. After 2-3 weeks, all excess substances will “stick” to the gelatin and precipitate. You just need to collect it, and the wine will become much lighter.
• Heat treatment. All glass bottles of wine should be placed in an iron bowl or pan, filled with water to the very top of the bottles and put on fire to heat. At the same time, the bottles must be tightly corked so that the alcohol from the solar drink does not evaporate. Heat the water in the container to 50-60 °. Repeat the procedure 2-3 times. After a few days, the wine will have a sediment. It can be removed in the way that we described above.
• Activated carbon. Clarification in this way is used in extreme cases. For example, when the wine has an unpleasant smell. It is necessary to use not pharmacy coal, but

Wine made from grapes is the most ancient and noble drink. Properly prepared and consumed in certain doses, it performs healing functions, heals our body, rejuvenates, fills us with strength and energy, removes free radicals and toxins. Wine helps with bronchitis and pneumonia, tuberculosis and many other serious ailments. Therefore, it is not just possible to drink it, but it is necessary - in this the conclusion of physicians is unequivocal.

Homemade wine

Naturally, it's easier than ever to go to the store and buy a bottle of red, pink or white that you like. However, the best is considered a drink prepared by oneself. Here we will tell you how to do it. Where does the process begin, what stages does it go through? What grades to use for production of drink it is better? How to make it, what container to take for fermentation and how to store the finished product? In a word, you will learn in sufficient detail how to do it. The main thing is to follow the recommendations exactly, and everything will work out fine for you!

Choosing grapes

We note right away: there are no special restrictions in the selection of varieties of berries for the production of a drink. This means that what kind of vine grows with you, harvest it from this one. But if you follow the advice of professionals on how to make wine from grapes, then juice from Isabella, Kapsun, Muscat, Lydia, Aligote, Buzoika, Moldova and other southern varieties is better suited. The main thing is that the grapes are well ripened, ripe and sweet. Clusters should be collected before frost and rain, so that they are dry, and the berries do not gain excess moisture and lose their sweetness. In addition, wasps and birds can spoil them. Here are some simple initial recommendations on how to make wine from grapes!

Recipe #1 (for a small amount of grapes)

There are several technologies for preparing a drink. Much depends on the amount of raw material and its grade. It is usually recommended to make with an additional addition of sugar and natural yeast sourdough. The process should begin with the preparation of grapes. Carefully sort the brushes, remove debris, leaves, remove damaged items, etc.

Ideally, all berries are best taken from the bunches. But, of course, this process is time-consuming and painstaking. Especially if you have more than a dozen kilograms of grapes. If you use a special press press, pass the selected berries through it. Or mash with a mashed potato masher. Or you can use the famous method of the hero of the movie "The Taming of the Shrew" with Celentano in the title role and crush with your feet, but to the music.

When the berries turn into a puree, you can start making homemade wine from grapes. Recipes advise transferring the mass to a glass or enamel bowl and heat to 60 degrees (use a thermometer so as not to overheat, otherwise the taste of the wine will not be the same). Then let the puree cool, carefully squeeze through cheesecloth to get pure juice. If it seems sour, pour in sugar syrup (100 grams of sugar per half liter of water), mix and put the starter. How to make wine from grapes further: put the container with the juice in a warm place so that the product ferments, for about 2 months. Try again, add, if necessary, sugar, stir to completely dissolve. Pour carefully so that the sediment remains at the bottom, the finished wine into bottles, store it in a cool place. How to make wine from grapes according to the second recipe - read on.

Homemade grape wine - recipe number 2

Sort the harvested crop, separate the berries from the branches. Put them in a deep bowl. Use a wooden or porcelain pestle to crush the fruits into a homogeneous mass. Bones may not be selected. How to make wine from grapes based on berry puree: sprinkle it with sugar and put it in a dark and cool place for a week to ferment. Cover the container with a linen rag. After the specified time, strain the wine through several layers of cheesecloth, bottle and store in the cellar. Serve it with meat dishes. According to this recipe, it is good to make homemade wine from dark grapes.

Along the way, take note of another tip. In the room intended for the production of wine, there should be no caustic, foreign odors: they are actively absorbed by the future drink. In general, the ideal container for making and storing wine is oak barrels, enameled pots and buckets, glass bottles.

Sharing secrets

Secret one: why does wine made from grapes (cooking at home) taste better if you separate the berries from the branches? Firstly, in this way you can carefully sort out the raw materials, remove the zvil-covered, overripe, spoiled berries. So, you get a preliminary guarantee that the final product - a noble drink - will not deteriorate either.

Secondly, if the berries are crushed together with the twigs, the wine will be bitter and overly tart. Those. is far from the high quality you expect. Thirdly, how to make wine from grapes so that it turns out excellent? Prepared berries should be immediately put on the juice. After all, the fermentation process begins in plucked fruits quickly enough. And it is impossible that he found the grapes whole. This should be done either by pressing or by hand. You can also use a juicer, but this is not the best option. For 4-5 days, let the juice stand warm along with the pomace so that it “wins back”, brews. Then strain, bottle and ferment. This completes the first stage of wine making.

For the juice to ferment properly

If you do not have oak barrels, you can put the drink to ferment in glass bottles with a volume of 5-10 liters. Fill them up about two thirds. There must be free space in the vessels for the emitted carbon dioxide. When the bottles are full, they must be hermetically sealed. And to avoid air ingress, fill the edges of the corks with sealing wax, close up with plasticine or dough. Just be sure to make holes in them and insert flexible tubes (for example, from droppers) through which the gas will come out. Lower the free end of the tube into a bowl or cup of water. Another option, how simple wine is made from grapes, is to put on bottle necks or ordinary balls. Just remember to pierce them with a thick pin!

When juice turns to wine

The next - the second - stage of the transformation of grape juice into the drink of the gods - fermentation. It takes from one and a half to 2-3 months. Containers with liquid should be placed in a cool place, such as a cellar. The temperature there should not be higher than 5 degrees. You should frequently monitor how actively carbon dioxide is coming out of the bottles. Wash the vessels where the tubes are lowered, change the water periodically. If the gas comes out weakly, check the tightness of the plugs. Otherwise, air will get into the wine, and it will degenerate into vinegar. Usually in home winemaking, the production of a drink begins at the end of September - October. Therefore, it will be quite ready for the New Year celebrations!

The final stage

When the wine in the bottle stops playing, it becomes clean and transparent, and the sediment settles to the bottom, it can be filtered again, poured into plastic bottles and drunk at the festive table. Its strength is about 5 degrees, in terms of taste it corresponds to dry. However, if you like sweeter drinks, the resulting product should be "improved". To do this, pour all the wine or part (only without sediment) of the existing one into one container. Then, for each liter of liquid, add 150 g of sugar (or less, depending on your taste). Dissolve it completely, rinse well those bottles in which the wine was before, and pour again, cork and leave to “play out”. The process will be completed in a month, when bubbles stop settling on the walls of the jars. The strength of the drink is 10-13 degrees. Bottle, store in a cool place and drink to your health.

Homemade grape wine everyone can succeed, the main thing is to follow the basic rules for its preparation. And we will be happy to tell you about them.

Homemade grape wine.

Choosing a grape variety.

Not every grape variety is suitable for winemaking. If you use table varieties, you are unlikely to get the desired taste and aftertaste. For a good drink, take Pinot Blanc, Riesling, Sauvignon Blanc, Chardonnay, Sauvignon, Merlot, Isabella. You need to pick berries at the end of September, before the onset of frost. If the weather is warm outside, then leave the berries on the vine as long as possible. But if it rains all day, it is better to hurry with the collection. The fruits can simply rot, and you will not be able to start the winemaking process. One of the most important conditions for harvesting are dry bunches. To make a light table wine, pick slightly unripe berries. Wilted grapes make an excellent dessert wine.

Sort the collected berries, throw away the rotten, dry, spoiled, diseased ones. Be sure to remove the twigs so that the wine does not acquire an unpleasant tart and bitter taste due to the presence of tannins. Let the whole sorting process take you a lot of time, but you will get a delicious drink. As a result, grape berries should become clean. You don't need to wash them. The whitish coating on the grapes is real wine yeast, which is necessary for fermentation.

Homemade wine from grapes preparation.

Preparation of equipment and containers.

The best container for making wine is an oak barrel. However, you can also take an enameled container, a glass bottle. The barrel needs to be soaked, steamed. If the container is new, it must be leached. Before storage, it is fumigated with sulfur. For crushing fruits and berries, meat grinders with special nozzles and crushers are used. Juice from the pulp can be obtained using juicers or a special press. Make sure that the metal parts of the press are made of stainless steel. A small amount of pulp can also be squeezed out without special tools. To do this, simply place it in a tissue bag. To prepare the drink, take only ripe berries and fruits. Rinse soft berries on a sieve or sieve, immersing them in water, and then crush them with a pusher to make a pulp.

Recipe for homemade wine from grapes.

Berries preparation.

As a raw material, we advise you to use blue grapes of such varieties as "Gurzuf pink", "Livadian black", "dove". In early autumn, you can easily find them on the market at a very reasonable price. Buy only fully ripe bunches that contain the maximum amount of sugar. Do not wash it under any circumstances. Just separate the berries from the twigs and put them in a suitable container. after the crush you will get the pulp, pour it into a dish with a wide mouth, leave for 8-10 days at a temperature of 10-15 degrees.

Fermentation control.

After a few hours, the fermentation process will begin in the pulp. Several times a day, the wort must be stirred, removing the skins from the surface. If you skip this moment, then the cake will sink to the bottom and the drink will go bad even before you bottle it. After about 7-9 days, the skins will no longer be able to stay on the surface, so you can start filtering. Pre-prepare the container, strain the mass through several layers of thick cloth or gauze, slowly pouring the juice.

Addition of granulated sugar.

Be sure to add sugar to the drink, otherwise it will be sour. The amount of granulated sugar will depend on what kind of wine you want to make - dry or sweet. Unfortunately, it's impossible to do without it. Pour three or four liters of wort into a separate saucepan, add three cups of granulated sugar, put on low heat. As soon as the sugar is completely dissolved, pour it into the main container, stir, try. This procedure can be repeated several times to achieve the desired result.

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Infusion.

This is the final stage of winemaking. Vinzo should be infused in a three-liter jar. Leave 3 cm to the throat, put a water seal on top. On the second day, as a rule, the gas begins to escape through the water seal tube. On the third day, sediment can be found at the bottom. Pour wine into new jars, put a water seal on them. After a month, you can take a sample.

Homemade wine from Isabella grapes.

First of all, you need to collect grape fruits, carefully sort them out, remove spoiled and unripe berries, leaves, twigs, throw out the garbage. Before making wine, it is not necessary to wash the fruit, but it must be clean. This is what sorting is for. Then squeeze the juice from the fruit. You can do this with your feet or with a wooden pusher. Transfer the pulp to an enameled pan or food plastic container. Add 30% water (from the total pulp volume). You will need 40 g of sugar per liter. Leave the container for 3 days. After that, the pulp will begin to ferment, a "cap" will form. You will need to stir the drink in order to "destroy" this cap. After a while, the "cap" will begin to form very quickly. In this case, it must be removed, squeezed through 2 layers of gauze. In the resulting liquid, pour 40% boiled water, again leave for fermentation. Pour the wort into glass bottles, filling them to ?. Close the necks with cotton swabs so that the foam does not come out. As soon as the fermentation becomes calm, put on a medical glove on the necks, fasten it and pierce a hole in one of the fingers. As soon as the glove falls off, add 200 g of sugar for every liter of water. Pour the wort from the bottle, dissolve the sugar in it, heat it, stir it, pour it back. Once all the sugar has fermented, leave the bottle for a month, and then use a vinyl straw to pour the wine for long-term storage. You can add a little more sugar if you wish. It does not need to be mixed.

How make homemade wine from grapes.

Sort 10 kg of grapes (no need to wash), crush them with your hands over an enameled bucket. If you have a hand press available, use it. Place the cake and the resulting juice in a balloon, cover with gauze, put in a warm place, hold for a couple of days. Strain the juice into an enameled bucket, squeeze the pulp thoroughly with your hands so that the juice settles to the bottom. After about 5 days, strain the juice into an enameled bucket, and squeeze the cake well over the bucket. Drain the juice into a clean bottle, install a water seal, leave for fermentation. Fermentation in this case will last from 12 to 20 days. Signs of the end of the process can be considered: the absence of gas bubbles, the drink will gradually become light, and the yeast will settle to the bottom. Using a siphon, pour the wine into a clean bolon, reinstall the water seal, take the bolon into the cellar, leave it at a temperature of 8 degrees, leave it for 2 months. Bottle clean wine, cork.

It turns out very tasty and

We hope that our recipes have been to your liking, and the recommendations have become useful for you. If you take them into account, then you will get the best alcoholic drink.

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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