Fine blue grape wine
The best way to please yourself and your loved ones good wine - make it yourself. It’s not so difficult at all as it may seem at the beginning. In addition, homemade wine is very inexpensive in manufacture and completely natural.
As a raw material, we recommend use small blue grapes of dove, livadia black or "Gurzuf pink." In early autumn, it can be found in abundance in bazaars. for quite reasonable money.
You need to buy completely ripened grapes, as the sugar level in it is maximum, and acidity, on the contrary, insignificant.
Since fermentation will be occur due to yeast, in excess of berries present on the skin, grapes Never wash. Just separate the berries from the branches and pass them with your hands or feet in a bath or in a container of a suitable size (for example, a basin).
The pulp that came after crush, poured into dishes with a wide enough throat, and left on eight to ten days at a temperature of 10-15 degrees.
In a few hours after the pulp is in suitable temperature conditions, the process will begin fermentation.
A must is a must mix several times a day, removing the skins that have risen to the surface. If this is not done, the cake will sink to the bottom and the wine will deteriorate long before bottling.
Approximately 7-9 days skins can no longer stay on the surface of the wort, so proceed with filtering.
In advance prepared capacity through several layers of gauze or a fairly dense fabric (also possible use kapron stocking) juice overflows slowly.
In order for wine not to it turned out sour, sugar must be added to it. On how much sweet, or, conversely, dry, you want to make wine, the quantity depends Sahara. Absolutely do without it will not work.
Pour 3-4 liters of wort into separate pan, pour 3 cups of sugar into it and put on slow Fire. After the sugar has completely dissolved, pour the sweetened juice into the main bowl, stir and taste. The procedure can be repeated several times until the result satisfies you.
Infusion of grape wine
So we come to the final stage. The wine should be infused, for which it is poured into three-liter cans (in principle, you can use containers of a different volume). To the throat of the can, you need to leave 3 centimeters, and put a water seal on top.
Usually on the second day gas begins to escape through the hydraulic lock tube, and already on the third day at the bottom cans detected sediment. Wine pours into new banks, which again a water lock is placed.
A month later with homemade wine you can take a sample.