The best wine, according to many lovers of this noble alcoholic drink, is homemade wine. Probably, no one will argue that homemade wine is often better, healthier and more natural than what is on the shelves of supermarkets. And if you have the opportunity to purchase a suitable grape variety, try making the wine yourself, and we will help you.
Wine recipe very simple.Experts believe that it is very difficult to buy inexpensive sweet wine, as there are too many low-quality products. So, try to do it yourself.
To make homemade wine, we need small blue grapes.
It is assumed that after we bottle the alcoholic beverage, its characteristics will be as follows:
- Sugar: 15-20%;
- Acidity: 0.8%;
- Alcohol: 15%.
Of course, some deviations are inevitable.
The recipe is quite simple, it does not require any special knowledge. For those who have forgotten, we recall that:
- Mash is called crushed berries;
- Wort is a fermenting juice.
Stage One, Preparatory
Since we make sweet wine, it’s wiser to buy (or pick) ripe grapes. In overripe grapes, the sugar content is maximum.
What follows is perhaps the most time-consuming part of the process. Berries must be separated from the ridges and crushed. Never wash the grapes. For successful fermentation, we need wine yeast, which you probably do not have. But they are in abundance on the grape skin
Next, we need a container, the volume of which should be at least 2/3 of the volume of crushed grapes that you got. It is highly desirable that the container has a wide throat. It is not recommended to use dishes with copper or aluminum walls.
Stage Two, Fermentation
There are no particular difficulties with fermentation, the most important thing is to observe the temperature regime in the range of 18-23 degrees in the room where the process will take place.
The container in which the pulp is located should be covered with a cloth, which will protect future wine from wine flies.
Every day you need to stir the pulp, and then squeeze out on the fifth day (a colander is good for this). The resulting wort is poured into a new container. This is due to the fact that juice should occupy ¾ volume.
Stage Three, Sugar Control
Typically, grapes, especially if it is not a special variety, do not have enough sugar. In order to make our wine really sweet, the must on the third day must be tasted.
It will almost certainly turn out to be sour or sour. Add 50 grams of sugar for each liter of wort. After three days, taste the juice again. If it still turns sour, add sugar again. Continue to check the wort every two to three days, adding sugar, until sourness disappears. This is a signal that the fermentation has almost stopped, and the alcohol level is 15-17%. Fermentation usually lasts two to four weeks. The wort is lighter, and in order to remove it from the sediment, it is best to use a siphon.
Stage Four, Pasteurization
To completely stop the fermentation process, the wine must be pasteurized.It is very simple to do this: the drink is poured into glass jars, which, in turn, fall into the water at a temperature of 75-80 degrees.
In no case do not fill the jars completely, since after they are in hot water, fermentation will proceed at an accelerated pace.
After the heat treatment, the homemade wine is poured into the bottles for the last time, closed and waiting for the drink to cool. After that, the wine goes to the cellar or to the cellar.