Grape wine at home (my favorite recipe). How to make wine from grapes: a recipe for making homemade wine

Grape wine is obtained by fermenting grape juice.

Due to the high sugar content and relatively low acidity, there is no need to add water to it, as is done to deacidify ordinary fruit and berry musts.

Sugar is added to some varieties a little - 1.2-2 kg per 10 g of wort.

Preparing sourdough for homemade wine

• In the absence of a pure culture of wine yeast for the preparation of the so-called sourdough, the most ripe and intact fruits are selected. You can even take them along with twigs, which also contain a lot of wild yeast.
• Berries do not wash, mash and pour sugar syrup, place in a bottle.
• Close the hole with a cotton plug.
• Place the container in a dark place with a temperature of 20-24 ° C.
• After a few (5-6) days, when the juice ferments, it must be filtered through cheesecloth.

This starter is taken 300 g for the preparation of 10 liters of dessert wine and 200 g for the same volume of dry or semi-sweet wine.

Strained sourdough can be stored in the refrigerator for up to 10 days.

Sourdough can be prepared in another way.

At the same time, the berries are not washed, kneaded, a handful of raisins are added to the resulting pulp. Bread and brewer's yeast should not be used.

Grape juice (must or pulp) is put on fermentation in bottles or kegs. The container is filled with wine material by 2/3 and wine yeast is added - 2-3% of the must volume.

For better fermentation, the container with the wort is placed in a dark place or covered with a thick dark cloth. The optimum temperature at this time is 20-22 °C. Fermentation at temperatures above 30 ° is undesirable, as this leads to the loss of alcohol and the appearance of bitterness in the drink.

The bottles are closed with a special water seal, which consists of a cork with a hole and a glass or rubber tube.

For example, a glass tube is inserted into the hole, sealed with plasticine, sealing wax or paraffin so that air does not pass.

A rubber tube is put on a glass tube, its end is lowered into a vessel with clean water.

Currently, the industry produces special polyethylene caps for wide-mouthed bottles, which are used for wine fermentation. The principle of their device is similar to a water lock.

At first, fermentation proceeds rapidly, abundant foam forms on the surface of the wort, bubbles of carbon dioxide are intensively released into the container with water through the shutter.

After 10-12 days, the intensity of fermentation decreases. It lasts about 1.5-2 months. (sometimes up to 3 months).

How to determine when the fermentation process has ended?

The end of fermentation is judged by external signs:

• the upper layers of the wine begin to lighten;
• the release of CO2 almost stops through the shutter;
• A lot of sediment forms at the bottom of the container.

How to separate young wine from sediment?

Young wine must be immediately separated from the sediment so that it does not acquire an unpleasant taste of the decomposition products of yeast cells.

Our advice:

To do this, the dishes with wine are carefully placed on the table, for example, on a stool, and another container below the hose, so as not to stir up the sediment. With the help of a rubber tube, they begin to pour the wine, making sure that the end of it does not touch the sediment.

Light fermentation: what is it for?

The young wine removed from the sediment is again poured into a bottle with a water seal and placed in a room where a constant temperature of 10-12 ° C is maintained.

Under such conditions, light fermentation occurs, lasting from 1 to 3 months.

Outwardly, it is manifested only by the fact that at first, CO2 bubbles are occasionally emitted through a water seal into a vessel with water - one every 5-10 minutes. Gradually, the release of gas decreases and stops.

At this time, a thin layer of brown sediment forms at the bottom of the vessel. The wine becomes even more transparent, it develops a bouquet of aroma and taste.

By pouring it into another vessel, they again get rid of the sediment. Usually such wine is called wine material.

Our advice:

The wine must be crystal clear, even slight haze is unacceptable for a high quality product. Therefore, wine material that is poorly clarified requires additional processing - filtration and clarification.

How to properly filter wine?

Filter the wine using a cloth filter (a cone-shaped bag made of white flannel, canvas or thick paper). It is passed through such a filter several times.

Wine can also be filtered through filter paper. To do this, it is placed in a glass or enameled funnel in one or two layers and the wine is passed through.

How to clarify grape wine at home?

If the wine cannot be filtered, then other clarification methods are used. At home, this can be heat treatment, cold treatment, casein, egg white or gelatin.

heat treatment

• During heat treatment, airtight containers are used, for example, bottles sealed with corks.
• Bottles of wine are placed in a saucepan with cold water, poured to the level of wine, slowly heated to 45-50 ° C and left in water until completely cooled.
• After cooling, the wine is filtered or left to self-clarify.

Cold treatment

Lowering the temperature to -2 °C for table wines and to -5 °C for non-fortified wines leads to the precipitation of colloids that adsorb suspended turbidity, clarifying the drink.

The wine should be cooled quickly and filtered immediately through a flannel bag, filter paper or cotton wool, without allowing the temperature to rise.

Clarification with casein

When clarifying with casein at home, skimmed cow's milk is used (1 teaspoon per 1 liter of wine). The wine is thoroughly mixed and after a few days filtered or removed from the sediment.

Lightening with egg white

• When clarifying with egg white, take 1-2 fresh eggs per 50 liters of wine, separate from the yolk, beat into foam, gradually adding half a glass of cold boiled water and a little wine.
• Then slowly, in a thin stream, add this mixture to the wine, mix everything.
• After 10-15 days, the wine is removed from the sediment.

Clarification with gelatin

When clarified with gelatin, 1 g of gelatin is poured with cold water, kept for a day, changing the water 3-4 times.

Then the swollen gelatin is dissolved in 1 glass of warm wine, heated to 35-40 ° C, thoroughly mixed.

The resulting solution is poured into 10 liters of wine, mixed and left for clarification for 10-15 days at a temperature of 15-20 °C. The clarified wine is removed from the sediment.

Recipes for making fruit wines

apple wine

2 kg of apples, 4.5 liters of boiling water. For every 4.5 liters of juice - 6 cups of sugar, 1 tbsp. a spoonful of yeast, juice from two lemons.

• Cut apples into small pieces.
• Pour boiling water over and press down. Insist 4 days.
• Strain the juice and measure its amount.
• Pour sugar, add yeast and lemon juice. Put in a warm place (temperature 18-24 ° C) for fermentation.
• After fermentation stops, stir well.
• Pour into bottles, cork and put in a cool dark place for several months.

Blackberry wine

3 kg of blackberries, 3.5 liters of boiling water, for every 4.5 liters of juice - 5 cups of sugar and 0.5 tbsp. spoons of yeast.

• Put the blackberry in a vessel and pour boiling water over it.
• Insist 4 days, then strain.
• Measure the amount of juice and add sugar, yeast.
• Put in a warm place (temperature 18-24 ° C) for fermentation.
• After cessation of fermentation (2-3 weeks), stir well.
• Allow the sediment to settle for 3 days.
• Strain through a flannel bag or tight muslin into a barrel or other container.
• Cork and leave for 4 months.
• Pour into bottles and put in a cool dark place for several months.

Blackcurrant wine

2.5 kg of blackcurrant, 4 liters of boiling water, for every 4.5 liters of juice 6 cups of sugar and 0.5 tbsp. spoons of yeast.

It is made in the same way as blackberry wine. The terms of readiness are not 4, but 7-9 months.

Plum wine

2 kg of plums (preferably different varieties), 0.5 kg of sugar, 3 liters of boiling water, 4.5 liters of juice - 3 cups of sugar, 0.5 tbsp. spoons of yeast.

• Remove the pits from the plums, cover the plums with sugar.
• Pour in boiling water.
• Insist 4 days.
• Strain and measure the amount of liquid.
• Add sugar, yeast, crushed plum stones.
• Put in a warm place (temperature 18-24 ° C) for fermentation. Let stand for 3 days.
• After the cessation of fermentation (1-1.5 months), mix well.
• Strain through a flannel bag or tight muslin into a barrel or other container.
• Cork and leave for 6 months.
• Pour into bottles, cork and store in a dark, cool place for several months.

Elderberry wine

2 kg of elderberry, 5 liters of boiling water, for 4.5 liters of juice - 5 cups of sugar, 0.5 tbsp. tablespoons of yeast, 7 g of ginger, 225 g of raisins.

It is made in the same way as plum wine.

Summing up

It is advisable to store finished products in a cellar or refrigerator. So, choose the recipe you like, make wine, invite your friends and… be healthy!

True, one should not forget the wise lines of Omar Khayyam:
“Wine is forbidden, but there are four “buts”. It depends on who, with whom, when and in moderation, or drinks wine. Subject to these four conditions, wine is permitted to all who are sane.”

Liubov DUDCHENKO, Candidate of Biological Sciences
© Magazine "Ogorodnik"
Photo: depositphotos.com
Photo: pixabay.com

If you have ordinary grapes growing at home, and you don’t even know the name of this variety, congratulations! From this simple variety, you can make excellent grape wine at home, the main thing is to follow the recipe and not violate the technology.

When the grapes ripen, and only you will know about it, because the varieties are all different and the ripening period is different for everyone, collect it. Two large buckets of grapes will make approximately 10 liters of wine.

Sort out, remove debris, leaves, but in no case wash because on the skin of the fruit there are useful wild yeasts that cause alcoholic fermentation.

If you leave the twigs, the drink will acquire the aroma inherent in this variety, we make grape wine at home following all the rules. I never remove branches!!

Clusters should be carefully crushed. They do it in different ways. With the help of special devices or by hand (if there are few grapes). We prefer to press with our feet, the old-fashioned way. This is my grandson's favorite pastime from a very early age, winemaking also brings the whole family together.

Fold the crushed berries (pulp) into a container, filling it by about two-thirds. In wooden, glass, enameled or food grade plastic. Now such containers are sold in any size. Everything that concerns wine, we must forget about the metal. It is very important to mix all this with a wooden spatula, just break it up several times a day. This is to extract nutrients from the skin.

On the fourth day, it is necessary to drain the fermented juice (must). If it is already late autumn and the room is cool, you can drain it on day 5. But if you didn’t drain it on the fifth day, on the sixth day you can safely pour it into the sewer, or make wine vinegar.

On the day you drain, do not stir the wort. Let the hat go up. Remove it and push it through the press. If there is no press - with your hands. When there are few grapes, you can separate the must from the pulp with improvised means: gauze, colander. But if you have a large number of grapes, it is better to purchase a press.

It is necessary to immediately measure the exact amount of squeezed wort. I add 200 grams of sugar to 1 liter of liquid. I put it on fire and heat it up to 45 - 48 degrees, stirring constantly so that the sugar does not remain undissolved. Future grape wine immediately comes to life and starts to play.

Pour into bottles, close the lid with a water seal and write the date directly on the container. So more reliable! Our wort stands and gurgles for 21 days. More is possible, less is not.

At the right time, the liquid must be drained through the tube. There will be a lot of sediment at the bottom of the bottle. Everything is already a young wine, but we still have to work on it.

We close tightly with lids and put in a cool place for forty days. But, as practice has shown, the first forty days should not be tightly closed with lids, but rather with lids with a water seal. Because it can tear off the lid, the remaining yeast is still playing out. Then carefully drain. There will be a soft sediment at the bottom, but not much.

We set it again for 40 days, during which time a solid precipitate forms at the bottom of the bottle (almost a stone that is deposited in the kidneys if you drink bad wine). Carefully drain and close for the third time and forget about it for another 40 days. Three times for 40 days.

Now we are pouring a wonderful drink, grape wine made at home can stand for decades and only improve every year, acquire a noble color and a peculiar aroma (remember, I said not to break the branches). In the wine that I make, I always add one cap, from a bottle, to 0.5 liters of Yodis - a concentrate that preserves it from all sorts of wine diseases.

I have a bottle of 2000 Millennium wine. I will open it when my grandson turns 18. Wine will be 15 years old! This is my signature homemade wine recipe. And I will never give up on it.

PS. The answer to the question of the reader, I write for everyone. The first time I add 200 or 250 grams of sugar, when I separated the pulp from the wort. I pour all the wine into a large container, put it on the fire and mix the sugar with my hand. I put on the 21st day, under the water seal. After 21 days, or a little more (no less), I remove it from the yeast, that is, I drain it from the sediment and try it. If there is little sugar, I add another 100 or 50 grams per liter of wine. Count how many liters you have. Take the right amount of sugar. In a separate container, mix a little wine and, also dissolve sugar over a fire. Then pour the wine with dissolved sugar into a common container and put it under a water lock for 40 days. Then drain and let stand a second time for 40 days, then a third time for 40 days. Read the article again carefully. Now you will understand and remember more, because you already have practice and experience. Yes, I want to say that in 2013 wine does not require a lot of sugar.(

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 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!

Many connoisseurs of good quality wine at least occasionally thought about how to make homemade wine from grapes on their own. This question also concerns the owners of vineyards on personal plots. Despite the fact that fruit and berry wines have almost become the main activity for most gardeners, grape wine deserves special attention. Wine from grapes at home can be made without special equipment, but you need to have certain knowledge.

Wine grape varieties

The taste, characteristics and even the amount of homemade grape wine primarily depend on which grape variety you decide to make wine from. Its acidity and sugar content. All varieties of grapes are divided into table, intended for raw consumption, and technical or wine. Technical varieties are distinguished by their smaller size of berries and the weight of a nail, tight junction of berries on nails and a juice content of more than 70%. Table varieties are almost entirely composed of pulp, and it is difficult to get juice from them.

International varieties with a wide geographical distribution are recognized as classics of world winemaking: Muscat, Cabernet Sauvignon, Chardonnay, Aligote, Riesling and others. Russia and the countries of the post-Soviet space, in addition to international ones, grow numerous local varieties of both natural origin and hybrid ones.

Russian wine varieties

In Russia, white wine varieties include Kokur white, varieties of white Muscat, red - Dove, Odessa black, Tsimlyansky black, Worthy, Krasnostop. The grape culture of Crimea is rich. White varieties of Albio Crimean, Verdelho, Shabash are grown here. Among the most popular reds are Kefessia, Alicant and Kalyaba (varieties of black Muscat), Ekim Kara (Black Doctor, Kefe raisins), Jevat Kara (Black Colonel). In neighboring Georgia, the best grape varieties for wine are Rkatsiteli and Tsolikouri (white), as well as Saperavi and Aleksandrouli (red).

Instructions for making grape wine

The technology for making homemade wine from grapes is divided into several stages. Let's break them down step by step.

Collection and preparation of raw materials

Grapes are harvested after ripening, and in the production of sweet dessert wines, you can let the berries ripen a little. It is recommended to harvest wine with your own hands, in dry weather, no less than 3 days after the rain. This will ensure the presence of wild yeast. In addition, grapes have the ability to absorb moisture (water), in which the juice is diluted.

Berries need to be sorted out and used within two days. Rotten and spoiled berries are weeded out along with leaves, ridges, branches. The berries are not washed, so as not to wash off the layer of wild yeast. Very dirty berries can be wiped with a cloth.

Getting grape juice

The juice that is released from grapes naturally under the pressure of its own weight is called gravity. This is the purest and most valuable juice. Wine from grape juice obtained by gravity turns out to be unusually fragrant and natural. The only difficulty is that not all of the juice contained can be extracted by this method. Most of it will still remain in the berries and it will have to be mined with a press. Sometimes these two types of juice are separated and different batches of wine are made.

After the appearance of gravity, knead and crush the berries. It is better to do this with a wooden pestle. The main thing is not to crush the bones containing excess tannins. This will add too much bitterness to the wine. If you crush the berries with your hands, it is better to use sterile gloves. This will save grapes from microbes, and save the skin of your hands from acidic juice.

White and red ways

Now we decide on the need for pulp. In short, it is in the thin skin that coloring tannins are contained, in the pulp and juice of any grape varieties they are absent. This means that wine made from white grapes at home can only be white. Wine from blue grapes (red) can be white, red and even pink.

The technology of making red wines with the fermentation of grape juice on the pulp is called the red method. In the white way, white wine is prepared from grape juice without pulp or with its short-term addition.

Depending on the color of the grapes, your further actions may differ:

1. White wine from white grapes - we transfer the juice together with the pulp into a container (wooden, glass, plastic, but not metal);
2. Red wine from blue grapes (or red) - we transfer the juice together with the pulp into a container;
3. White wine from dark grapes - we carefully filter the resulting juice from the pulp, do not squeeze the pulp and do not grind it. To start fermentation, you will need to add wine yeast or wine sourdough.
4. Rose wine from black grapes (or red) - the same as for red, but the pulp must be removed after 1-2 days (depending on the desired saturation of the shade).

shaking

We cover the container with juice (with or without pulp) with gauze and leave it at a temperature of at least 20 ° C. The first signs of fermentation can be seen after 8-20 hours. The duration of juice fermentation is 3-4 days. To make homemade wine from grapes more saturated and tart - the time can be increased to a week, light and fresh - removed earlier.

The juice should be stirred 1-2 times a day. When using the pulp in this way, the cap is knocked off, which can cause mold. By aging the juice with sourdough, this will improve the oxygenation of the juice needed for fermentation.

When there are signs of rapid fermentation (hissing and the smell of carbon dioxide), you can prepare the wort. Drain the juice from the sediment, squeeze the pulp (if used) and grind through a sieve. We measure the amount of grape juice formed.

Wort preparation

For the wort, in addition to the juice itself, sugar and possibly water are needed. According to the classic recipe for grape wine, one liter of young juice will require:

• sugar - 50-200 grams;
• water - 100-500 ml.

The range of figures given is very large. This is due to the different initial sweetness and acidity of the grapes. Therefore, when making wine from grapes on your own, the amount of ingredients introduced is usually determined by taste.

Adding water

For more efficient fermentation, we will add sugar in parts. We'll talk about this below. As for water, it is an optional component. Under ideal conditions, water is undesirable. It reduces the concentration of grape juice, so the wine with the addition of water turns out to be less saturated and bright. It must be added only when the acidity of the juice obtained from unripe grapes is very high. Water is added during the preparation of the wort no more than 500 ml per liter of juice. When tasting the wort, you need to leave a little acid in the taste, it will go away during fermentation.

Phase of active fermentation

Pour concentrated grape juice (or grape juice with the addition of water) into a clean fermentation tank. We install a water seal or a rubber glove with a pierced finger and put it in a suitable place. For the phase of active fermentation of wine at home, choose a dark room with a temperature regime of 18-28 ° C.

Adding sugar

As already mentioned above, we will add sugar in parts. This is necessary to prevent the sugar content in the wort from exceeding 15% - the upper limit of sweetness for the vital activity of the yeast. The first sample of the wort can be done 4-5 days after the shutter is installed. If you feel that the sweetness has decreased, you can add sugar at the rate of 50 grams per liter. Sugar should not be poured directly into the fermentation tank. We pour out part of the wort, dissolve the sugar in it and return it to the container.

Such an operation must be done 3-4 times with an interval of 5-6 days. When the sweetness stops changing significantly, the amount of sugar will be sufficient. You don't need to add more. Let the existing one reach.

Signs of readiness of mash

Depending on many conditions, the duration of active fermentation in the preparation of homemade wine from grapes is 30-60 days. The readiness of the mash is determined by several criteria:

• the water seal stops releasing gas, the rubber glove falls off;
• hissing and bubbling stop;
• the surface is brightened and soothed;
• a thick sediment forms at the bottom.

When all signs are present, the mash can be carefully drained from the sediment into a new clean container.

If by the end of the second month the wort continues to ferment, it must be drained from the sediment into a new container. Long infusion of wine from grapes at home on the lees gives it bitterness.

Bringing to taste

At this stage, our simple recipe allows you to make wine from grapes sweet or dry. Since the yeast is removed along with the sediment, the added sugar will no longer be processed into alcohol, but will remain in the wine. More than 250 grams of sugar per liter of wine should not be added.

It is better for beginner winemakers to master the production of sweet and semi-sweet wines. The sugar contained in them acts as a good conservative and allows the wine not to turn sour. Dry wine in this regard requires a more careful approach and careful storage.

silent fermentation

The young wine, brought to the desired sweetness and poured into a clean container, is moved to a cool place. The ideal temperature is 16°C, the maximum possible is 22°C. It is important to keep the temperature constant so that it does not change day or night. During quiet fermentation, wine production continues. At this time, the taste and aroma characteristics are finally formed.

Precipitation

Precipitation may continue to appear. Therefore, once every 3-4 weeks, when a thick layer forms, it is necessary to drain the wine from the sediment again. The wine at this stage is aged until the sediment disappears completely.

For clarification of white wines, at least 40 days are needed, for reds - 60-90. The maximum period for fermentation of homemade grape wine is 1 year. Longer storage is pointless. When aging grape wine at home, it is difficult to reproduce the microclimate of a real wine cellar and follow the assemblage rules that improve the characteristics of the drink.

Therefore, half a year after the start of quiet fermentation, young wine can be bottled and not delayed with tasting. Please note that you need to fill the bottles under the cork so that there is as little room for air as possible. Otherwise, wine oxidation may start earlier than planned.

Wine from Isabella grapes

If you have mastered wine technology and understand how to make homemade wine, there should be no difficulties with different grape varieties. For example, let's take a popular version of the Isabella grape wine recipe.

To make wine from the common hybrid variety Isabella, you will need:

• grapes - 5 kg;
• sugar - 3 kg;
• water - 12 liters.

A feature of this variety is high acidity. Vineyards with an acid content of 4-6 grams per liter are considered suitable for wine. Even in ripe Isabella, this value is 10-15 grams per liter. Therefore, the addition of water in this case is mandatory. The algorithm of actions is described in the main recipe. There are no other cardinal differences from the basic recipe for wine from Isabella grapes.

There are many subtleties in winemaking. It is unlikely that someone will give a good universal recipe for homemade wine that will tell you how to make a masterpiece and defeat professional sommeliers. But your drink will definitely be unique and one of a kind. And experience comes with practice.

Attention, only TODAY!

Aromatic homemade wine to taste for everyone. Even a beginner can make wine from red grapes at home. The technology of this action is quite simple, and the result will be just excellent. And it's not just about the excellent taste of the drink: if you take 100 ml of wine daily, your blood pressure will even out, hemoglobin will increase, and radioactive substances and toxins will be eliminated from the body.

Red grape wine has an unsurpassed aroma and taste.

The magical properties of red wine were valued in antiquity, when the Egyptians and Greeks made it exclusively by hand. There was an opinion that only the manual method of preparation endows the liquid with disinfecting and healing properties. It is easy to verify this statement: you should prepare wine according to the presented recipes and experience its healing qualities for yourself.

What grapes are needed for processing

Depending on the grape varieties, the wine can be red or white. To produce a red drink, you need a red berry. Wine experts note that red wines are the strongest, dryest and most fragrant. In many ways, the astringency of their taste is determined by the tannins contained in the grape seeds.

Grape juice acquires its taste and aroma from the seeds.

These pits give the wine a beautiful ruby ​​color. During the fermentation of a clear and colorless juice, the pigments secreted by the skin and seeds are mixed with the liquid, due to which it becomes bright, tart and fragrant.

The main varieties of red berries used in winemaking are:

• Cabernet Sauvignon, created in the 17th century in the French province of Bordeaux;
• "Merlot", widely cultivated in many countries of the world - Chile, USA, Italy, etc.;
• "pinot noir", known since ancient Rome and used to make the legendary Burgundy wine;
• Shiraz, which has one of the strongest and most characteristic tastes;
• "Cabernet Franc", which is one of the five most popular varieties in France;
• "malbec", which plays a key role in Argentine winemaking;
• "pinotage", created and grown in South Africa, and some others.

In Russian conditions, varieties such as “Tsimlyansky black”, “Isabella”, “ruby Magarach”, etc. grow well. Any of them can become a raw material for making homemade alcohol. The white drink is made from the varieties "Rkatsiteli", "Sylvaner", "Terbash", "Furmint", etc.

In order for the berries radiant with the sun to turn into a magical drink, certain rules must be followed. So, it is necessary to collect clusters before the onset of frost, in late September - early October. But this can be done only in sunny weather. If a homemade drink should be light, slightly unripe berries will be required, but if strong and seasoned, fully ripe ones.

The berries are sorted out immediately after harvest, dry and rotten fruits are thrown away. It is forbidden to wash the grapes prepared for processing, and the container in which homemade wine will ferment must be glass or enameled and well sterilized.

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The basics of classic drink preparation

Before starting to squeeze the grapes, it must be washed.

A person who has been engaged in winemaking for a long time has several favorite recipes for making a drink in his arsenal. All of them are based on the same classic method. The recipe is so simple that it is perfect even for those owners who first encountered winemaking.

The main thing here is to remember the terminology used in this area of ​​\u200b\u200bproduction. So, there are several basic terms:

• pulp - the initial product, which is a mass of crushed berries;
• wort - juice of varying degrees of clarification, secreted by the pulp;
• Fermentation is the process by which actively multiplying wine yeast converts fruit sugar into alcohol.

To make homemade red wine you will need:

• 10 kg of red grapes;
• from 1 to 6 kg of granulated sugar, depending on the taste of the berries (the optimal amount is 3-3.5 kg).

The process begins with crushing the berries.

So that the juice does not oxidize and does not spoil the taste of the future drink, you need to crush the grapes either with clean hands or with a wooden crush.

At the same time, it is necessary to ensure that harmful bacteria do not get into the raw materials: if there are abrasions and sores on the hands, grapes should be prepared only with a crush.

To obtain a liquid of a rich and bright color, the peel of crushed fruits is not removed, but if you need a drink of neutral shades, the pulp should be rubbed through a sieve. Then fruit puree is covered with gauze and left for three days. It is regularly required to remove the gauze and mix the raw materials.

After the time has elapsed, the juice released from the pulp will collect at the bottom of the container. The pulp layer should be collected and squeezed out. Then all the resulting juice is filtered through several layers of gauze. If this is not done, the drink will turn out to be too tart.

Wine requires a special way of storage.

After straining, granulated sugar can be added to the wort. In order for the fermentation process to take place evenly, this should be done gradually, pouring equal amounts of sugar into the juice for ten days.

As soon as sugar gets into the wort, active reproduction of wine yeast will begin. To control the process, the wort should be poured into a large, clean bottle and the neck sealed with a pharmacy rubber glove. One or more fingers of the glove should be pierced with a needle to allow the gas released during fermentation to escape.

The bottle is removed in a dark warm place and left for up to 60 days. The signal that the red wine is ready will be a lowered rubber glove. The finished drink is carefully bottled and left for another 30 days in a dark, cool place. Every week, the bottles must be inspected for sediment and, if necessary, pour the liquid into clean containers. When the sediment ceases to stand out, the wine is poured for the last time and left for another 30 days. This drink is fully ripe and ready to drink.

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Other recipes for making a drink from grapes

When the classic method of making red wine has been tried, you can move on to other recipes. So, gourmets can try to make wine from red grapes in Polish. For this recipe you should take:

• 5 kg of berries;
• 4 kg of raisins.

Raisins in the composition of the drink will play the role of granulated sugar, therefore, the technology of its laying in the wort is similar to the methods described above.

Fans of spicy tastes can make a wine called "Carnation". The recipe for the drink involves the use of:

• 5 kg of grapes;
• 3 kg of granulated sugar;
• 15-20 g of cloves, poured into a clean canvas bag.

Cloves are placed in a container with wort and left for the entire period of fermentation. Depending on taste, nutmeg or sage can be used instead of cloves.