Wine mushroom at home. Wine mushroom: useful properties and contraindications

How can you get a wine embryo at home?

(without adding wine mushroom from outside)

is it possible this way:

add sugar and tomato paste to a jar of water, close and remove in a dark place

will wine mushroom form there?

kombucha turns out that way!

1. it is a strain of industrial microorganisms (myxomycetes) and bacteria, which, as a result of microbiological synthesis, form complex substances from simpler compounds. It is used by many wineries for the production of wines, such as "monastery hut", "LiebFrauMilch", as well as sparkling wines. I received this red-pink substance 2 weeks ago. A friend from Canada sent it to me, his friend works as a microbiologist in a well-known company.

After a nutrient solution of tomato paste and sugar, I transferred the mushroom to a 6.5 liter jar. At first nothing happened, but after a day I noticed that he seemed to start breathing, emitting small bubbles of gas. But what surprised me most was that he began to move around the bank. Some of its parts slowly sank to the bottom, and then rose again, like a living creature. Now the mushroom is growing exponentially. It has become 3-4 times more. The organoleptic properties of the nutrient medium are improved.

The wine became more transparent, golden in color. Semi-sweet champagne to taste. Fortress 6-7%.

The size of the released bubbles of carbon dioxide is average, the intensity is high, the duration of the release is a long "game". The structure of the foam is coarse. The rate of formation is normal. The coating of the surface of the wine in the glass is annular. The cost price of 1 liter of champagne for this production is 12 rubles !!!

I'll walk you through the process of growing a clone from the beginning.

So, we need tomato paste, drinking water, sugar and the clone itself.

6.5 liters of water will require 1 kg of sugar. Pour sugar into water and mix thoroughly. The temperature of the water should be approximately 20C-25C. Then add 150g of tomato paste. We mix. We carefully transfer the clone to the jar. The mushroom must be on the surface. Preferably a water seal on the jar lid, but I used a regular condom. We put the jar in a dark place. After 21 days, the wine is ready.

You can have the mushroom yourself, you need to keep the cheapest semi-sweet wine in the refrigerator and throw a spoonful of tomato paste there ... and once every *** weeks a spoonful of sugar ... as a result, a sediment forms at the bottom ... It is from this sediment that the mushroom will grow And for the purity of the experiment, dozens of test tubes, wines with different sugar contents are needed ...

2. I don't think it will turn out to be a mushroom.

Wine mushroom - the most interesting blog posts

"Wine carries poison and honey,

Both slavery and freedom

The price of wine does not know the one

Who drinks it like water. "

(Omar Khayyam)

Indeed, many consider wine to be an alcoholic drink that goes well with herring and boiled potatoes. Well, like vodka, only weaker. And this is fundamentally wrong. I live in Crimea and have a vineyard at home. We make homemade wine. Isabella red wine. And I want to say that we Crimeans know the price of good wine. It, like a work of art, is always different, it has the warmth of our hands and the taste of a sunny berry.

Good wine tastes differently than the substitutes that are now sold in stores. Alcohol, dyes, flavors - can you really call it wine? By the way, for those who come to us on vacation, I want to say - be careful in the markets. Sellers offering wine on tap sell an even worse substitute than in the wine and vodka departments. can be specific.

Be sure to visit the tasting, because it is simply unacceptable to visit Crimea and not taste real Crimean wines! You simply must know the taste of real Massandra wines, their history. There is no equal to them in the whole world. This is the property of our country, which was almost ditched with perestroika and the notorious "dry law", cutting down the best vineyards.

Winemaking is now reviving. And in principle I do not drink wine from the store, preferring a little homemade wine.

Even if you do not have a vineyard, making wine at home is easy - you can find a mushroom and a wine mushroom at http://www.chudogrib.ru/products/vino-grib.html, as well as learn about the preparation.

Off: has anyone tried the wine mushroom?

Accidentally came across this:

Almost everyone knows what tea, milk, and rice mushrooms are and what useful properties they have. But what is a wine mushroom? I myself heard about him quite recently. It turns out that this is also a set of living microorganisms and bacteria, and is used as a ferment in the preparation of wines. It is successfully used for the industrial production of wines (for example, "Monastyrskaya Izba").

Using a wine mushroom at home, you can easily make yourself a pleasant-to-taste rosé wine with a strength of about 7%. If, with the help of a siphon, carbonate it, you will get a wonderful drink, carbonated with a degree, like homemade champagne.

This mushroom feeds on ordinary tomato paste and sugar. The only thing, it is very important that the tomato does not contain salt. Interestingly, each time you can get twice as much wine, since the mushroom grows due to tomato paste. If the first time it is 2.5-3 liters, then the second time it is 5-5.5.

http://milk-mink.ru/post176667960/

Has anyone tried it? If so, how does it taste? And can anyone have it? To the top

Wine mushroom. worldwide delivery. - useful - m-mushroom (useful fungi and starters)

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Wine mushroom or the fourth domesticated zooglea - mushrooms from a to z: from species to specific recipes

Instructions for use (expanded) from the site "miracle mushroom"

Wine mushroom

Cooking method:

1. To prepare wine with wine mushroom, you will need:

A clean can with a volume of 2-3 liters (it is possible to use another glass container);

Gauze on the neck of the can;

Crude filtered unboiled water at room temperature (it is possible to use bottled still water);

Wine mushroom (200-250 ml per three-liter jar);

Sugar (500 grams per 3 liters of water);

Tomato paste (140-150 grams per 3 liters of water). There should be no salt in tomato paste, therefore, before purchasing in a store, be sure to familiarize yourself with the composition.

2. Pour wine mushroom over a three-liter jar.

3. Prepare the mushroom solution in a separate container.

To do this, add sugar to the filtered water and stir until it is completely dissolved.

Add tomato paste to the resulting solution and stir well, so that no lumps of tomato paste float in the solution.

4. Pour the wine mushroom with the prepared solution. Do not fill the jar to the brim.

5. Cover the jar with a few gauze (this way the mushroom will breathe and no dust will get on it).

6. Place the jar out of direct sunlight.

7. After about 20 days (2-3 weeks) you will get a wine with a yellowish color due to the addition of tomato paste.

8. All tomato paste processed by the wine mushroom sink to the bottom, and the wine itself will remain on top, which must be pumped out with a hose or carefully poured into another container.

9. The resulting wine should not be given to children! The expected strength of the wine will be about 6-15%.

10. If you then pass the wine through a siphon, then you get pink champagne.

And remember, excessive consumption of alcoholic beverages

damages your health!

You are looking for more on the website: www.chudogrib.ru

Thanks for your purchase and good luck!

(this is how information is presented) :-)

Wine mushroom :: nnm-club.ru

Didn't you write it ??

Quote: The first time I got a wine mushroom about 4 years ago, when I was still serving in the north, the one who fitted it to me (there were about 200 grams of ksati mushroom) said that a tablespoon of tomato paste should be put on a 3-liter jar, 2-3 glasses of granulated sugar (later sugar can be added to the mushroom to taste, to give a sugary or sweeter taste) and wear a thin rubber glove. From the beginning it will swell, and when it returns to its original position, wine can be consumed. Due to the fact that I lived in a closed military town, I did not find such gloves. I had to use condoms. Imagine the PICTURE - there are several 3-liter cans with standing preziks in the room, the guests were dying with laughter! Unfortunately, when I moved to St. Petersburg after the reduction, the mushroom died. Now I want to find him again. Help PLEASE mushroom in St. Petersburg! ! ! Can anyone share PLEASE! ! !

Added after 9 5 seconds:

Google doesn't know where to get a wine mushroom>

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What is wine mushroom wine from wine mushroom

This type of fungus is used in many well-known wineries to produce so-called mass wines. Therefore, you can use it. Essentially, a wine mushroom is a colony of fungi or myxomycetes and bacteria. Such a colony is capable of producing a microbiological synthesis reaction. As a result of synthesis, complex carbohydrates are obtained. In appearance, a wine mushroom is a slimy mass (like all medicinal mushrooms, for example, tea) of a thick consistency with a characteristic wine smell.

In industrial winemaking wine mushroom used for the production of inexpensive sparkling and semi-dry wines. So do not take this experience and do not use it at home. Moreover, according to the owners, the wine that the wine mushroom gives is practically no different from the store wine. And with the help of an ordinary siphon, you can easily get your own sparkling wine.

How to make wine using a wine mushroom

The recipe is very simple. Three liters of water are poured into glassware with a capacity of 3-5 liters and 200 grams of wine mushroom culture, 600-700 grams of sugar and one spoonful of tomato paste are added.

An important nuance ... Tomato paste for cooking wine from wine mushroom under no circumstances should it contain salt. Pay attention to this when choosing.

Then the dishes are covered with a rubber glove and left in a bright and warm place. The aging period is 20-25 days. During the synthesis process, all the paste that the fungus has processed will sink to the bottom. This will mark the end of the process. As a result, it will be possible to observe such a picture.

The resulting wine, which makes up the top layer, is pumped out with a pipe and is enjoyed with pleasure. The strength of the drink is 7-8%. But that is not all. In the process of synthesis, the mushroom multiplies, so next time you can increase the proportions and get 1.5-2 times more of the finished product. Etc.

Looking for a wine mushroom!

I had such a cool thing, kind people treated me. Distills jam into wine. No yeast and other barmatla nasty stuff. For a hundred years, I translated all the jam in the house, distributed the mushroom to friends ...

And now the jam has accumulated again, but the mushroom is gone.

Wine mushroom (?) - discussion in forums on e1.ru

Hello. With my question, most likely, to you on the forum - what if someone has this also originated?

The bottom line is this: at the "hacienda" almost 3 years ago, they threw old jam into a 10-liter jar, covered it with sugar, filled it with water and safely forgotten until that week. That week they found something in the cellar that looked like a kombucha. We tried it at our own risk; to taste - like a tart apple compote, by degree - between beer and wine, there are no poisoned

Quite simply: what is it? There is little information on this type of information in googling, it does not look like wine, because one is of a different consistency (looser) and at the bottom, and this one is in free swimming, more at the top.

Photo from the Photo Gallery on E1.ru

Instructions for growing wine, rice, milk and kombucha.

Mushrooms are beneficial microorganisms that help us prepare delicious food and drinks. What is homemade kefir, kvass and cottage cheese. All these drinks are obtained by growing mushrooms and special bacterial starter cultures.

How to grow a kefir mushroom at home from scratch, how to care?

It will not work to grow a kefir mushroom from scratch, since it is a symbiosis of algae and mushrooms. But if you want to cook homemade yogurt or fermented baked milk, you do not need it.

Just buy natural biokefir from the store without impurities and pour it into the bottom of the pan. It is enough that the fermented milk product occupies 3-4 cm in height of the vessel. Top up with cold milk and leave for a day. Ready-made kefir already contains a milk mushroom, so a delicious drink in the morning is provided for you.

Instructions for growing and caring for a kefir mushroom:

• Take a bite about the size of a tablespoon
• Place the starter culture in a glass of milk and leave at room temperature for a day. Do not use boiled milk. Better to take homemade and fresh
• 250 ml of milk is enough for a tablespoon. After preparing the drink, strain it, and rinse the remaining piece of mushroom in cool water again, fill it with milk. It is necessary to immerse the mushroom in fresh milk every day, this will allow it to grow.
• After three weeks, the mushroom will be very large, so you can safely distribute it to your friends.
• Do not use hot water for rinsing. Use only full-fat milk to prepare the drink. A low-fat product will not work
• If you do not plan to prepare a drink yet, mix water with milk in a 1: 1 ratio and pour it into a three-liter jar. Leave it on for a few days. This drink can be used to make baked goods or pancakes.

How to grow a milk mushroom at home from scratch, how to care?

Kefir and milk mushroom are one and the same. This microorganism was first discovered by Tibetan monks. It was they who first learned about the healing properties of the drink. You cannot grow it from scratch, buy a piece in the store or ask your friends. The microorganism grows very quickly, so your friends will be happy to share a piece.

Instructions for using milk mushroom:

• Put three teaspoons of the microorganism in a half-liter jar and fill it with milk. Take a fatty product, do not boil it beforehand
• Leave for a day, covered with gauze. You cannot close the lid, the composition must "breathe"
• After a day, take a plastic colander and pour the contents into a bowl. Wash what remains on the sieve with cool water to remove mucus
• A healthy mushroom is distinguished by its white color and pleasant aroma.
• Pour milk over the substance again and leave for a day.
• If you don't want to get a drink yet, fill the microorganism with milk and put it in the refrigerator for 2 days. Coolness will prolong the fermentation period

The brown mushroom cannot be used, it must be thrown away.

How to grow a rice mushroom at home from scratch, how to care?

Rice mushroom has nothing to do with rice, it is so called because of its shape and appearance. The mushroom looks like transparent grains of rice. It was first found in Tibet and researched for its beneficial properties. It is recommended to drink the infusion for the treatment of hypertension, diabetes, weight loss and cholesterol levels. It is impossible to cook a mushroom from scratch; it can be purchased at a phyto-pharmacy or taken from friends.

Instructions for using rice mushroom:

• Pour a spoonful of raw materials into a jar and cover with water. For a three-liter bottle, you need 10 tablespoons of sugar and a handful of dried fruits
• Take raisins, dried apricots and prunes
• Cover the jar with gauze and leave it on the windowsill or in the cupboard in the kitchen for a few days.
• After preparing the drink, strain it and, and rinse the crystals and refill with a portion of water with sugar and fruit
• Do not use boiled water to prepare the drink. Filtered fluid is ideal
• If the crystals become smaller, then the mushroom will soon die, the temperature may be low in the room. At a temperature of 18-20 ° C, the mushroom practically does not grow

How to grow a wine mushroom at home from scratch, how to care?

Wine mushroom is a symbiosis of mixomycetes and bacteria. They form complex substances from simple substances. The wine mushroom looks like a dark reddish mass with a characteristic odor. This mushroom is used in wineries for the production of sparkling wines and Monastyrskaya hut.

You cannot cook or grow the mushroom yourself; you need to purchase it or ask a friend. Now this mushroom is not very common, as wine can be purchased at any supermarket. This substance was most popular in the Soviet and post-Soviet times, when alcohol could only be purchased with coupons.

Instructions for growing wine mushroom and making wine from it:

• Oddly enough, grapes are not needed to make a drink. It is necessary to pour 2000 ml of water into a three-liter jar and add 0.5 kg of sugar to it
• In a separate bowl, dissolve 150 g of tomato paste in 500 ml of water. It is necessary to take a product without odor and additives. You can't have spices or salt in the pasta. Stir until all lumps dissolve
• Mix the two solutions and pour in 250 ml of wine mushroom. Put a glove or condom on the bottle and leave it on for 8-14 days
• The glove will immediately inflate, and after the end of the fermentation process, deflate
• Pour off the wine on top, it will be white. A cloudy reddish slurry will remain below. This is a mushroom. It must be rinsed and poured into a container of cold water. Cover the jar with cheesecloth and refrigerate. He can stand like this for a very long time.
• If you want to make a new portion of wine, divide the remainder at the bottom of the can into two 3-liter containers and repeat the process.
• For each fermentation cycle, the mushroom doubles

How to grow a kombucha from scratch, how to care?

You can cook kombucha yourself, however, this takes about 30 days. Outwardly, the mushroom is a strange dense substance, smooth above and with fins at the bottom.

Instructions for growing kombucha:

• Pour two tablespoons of black tea (dry leaves) with a liter of boiling water and leave to cool
• Strain the solution and add 50 g of sugar to it. Pour the liquid into a 3 liter jar and cover with gauze or tissue
• Place the jar in a dark cabinet for 3-5 weeks. The mushroom should float from above
• Now wash the substance and you can make kvass with it.
• Store the mushroom in a sweetened solution. Sufficient 20 grams of sugar per liter of water. The water should be boiled and the sugar completely dissolved. If you need to leave, put the mushroom in the refrigerator. But the best temperature is 25 ° C. Change the nutrient solution to a new one once a week.

When a brown plaque appears, be sure to clean it off, otherwise the fungus will get sick.

As you can see, it is very easy to prepare delicious and healthy mushroom drinks. It is also easy to store and care for them.

Wine mushroom is a burgundy-colored substance made of bacteria and fungi. It is used for making wine. Has a pleasant wine smell.

How to grow wine

It is very easy to grow a wine mushroom. For this, the entire substance is placed in a three-liter jar, where it is poured with a special syrup. Do not overfill the jar, because the liquid will increase during the fermentation process. It is worth pulling a rubber glove on the top of the can. When it falls, it will serve as a signal that the wine is ready.
The duration of fermentation is from eight to fourteen days. It depends on the warmth of the room. When the wine is ready, it remains to simply pump it out, and at the bottom there will be the remaining wine mushroom, which can be reused.
If there is a lot of mushroom, then it can be put in the refrigerator.

If the preparation process was correct, then you get a delicious alcoholic drink. Syrups can be added to the finished wine or saturated with carbon dioxide.

Wine mushroom is useful

The benefit of such a product is to obtain an alcoholic beverage in a cheaper way. For the life of the fungus, only water, sugar, tomato paste are needed. This drink is identical to all alcoholic beverages and has the same effect: vasodilator, relaxing, improves blood circulation, helps with mild insomnia, contains vitamins and minerals. Mulled wine helps to overcome colds.

Wine mushroom is sent alive in a 200 ml food-grade plastic container. A brief instruction on its further use is attached.

- as a concept

✎ What is wine mushroom?

Wine mushroom(not to be confused with wine vinegar) is an amorphous, thick, extremely sticky mass of dark red color with an alcoholic smell. In fact, this mass is nothing more than strains of wine bacteria and microorganisms, or, in other words, zooglea. And, despite its name, this substance does not fall under the classical concept of mushrooms. The wine mushroom has another name:

• Japanese mushroom.

This product received the epithet "wine" for its nature, its bacteria reproduce only on fermenting alcoholic infusions, and the epithet "Japanese" is for its origin, it comes from Japan.
And the concept of zooglea, literally, (from Latin zoo - animal and gloea - sticky substance; or from Greek zoo - living creature and gloiós - glue) is a living colony formed by the joint coexistence (symbiosis) of several types of organisms. From a biological point of view, wine fungus (or - the fourth domesticated zooglea) is a strain consisting of mixomycetes (or industrial microorganisms) and various, including acetic acid, bacteria. It will be fair to say that wine zooglea, of all those currently domesticated, is perhaps the least studied and most uncommon.
Zooglea are similar to mucous films that form on beer and wine drinks during their fermentation and all of them are united only by the fact that they contain acetic acid bacteria, the properties of which are well known to doctors for many centuries and on their basis they prepare special drinks (infusions), with with the help of which they not only quench their thirst, but also improve their well-being.
The most common among all zoogles are:

• teahouse (Manchu kvass),
• dairy (Chinese (Tibetan) mushroom),
• rice (Indian sea rice),
• wine (Japanese mushroom).

✎ About the origin of wine mushroom

Wine mushroom, as already noted, originally from Japan, but how and when it appeared and how it spread across the planet, science is silent about something. Yes, it is understandable, at all times, and especially in ancient times, any alcoholic product was very rare and was considered "food of the gods" rather than "mortals". Therefore, wine mushroom was not as widespread among the population as, for example, tea or milk mushrooms. But, most likely, this situation will change in the near future, because it is used with great success for industrial purposes for the production of wines, for example, in the production of a well-known brand of wine - "Monastyrskaya Izba".
Then a reasonable question arises: why not try to make your own homemade wine using this technology yourself, not all the same to brew badyazh and drive moonshine? Moreover, according to the "homemade" craftsmen, homemade alcohol from wine mushroom is practically no different from the same production alcohol, and the wine is obtained of high quality; and safe for health; and free of harmful impurities, dyes and preservatives.
However, getting a wine mushroom is not so easy. First, because it is impossible to grow it on your own from nothing; secondly, you cannot ask for it on a loan, it is still too poorly distributed; and thirdly, you cannot buy it in the store either, it is not available on free sale. It was popular only in the Soviet and post-Soviet years, when alcohol was bought only with coupons.

✎ About the beneficial properties of wine mushroom

Wine, unlike many spirits, is not a distillation product. True connoisseurs of wine believe that a real wine product lives, like any living organism, its own life. Fermentation contributes to the birth of wine. And this process is caused by yeast, capable of decomposing sugar into alcohol and carbon dioxide with the release of heat. It is alcoholic fermentation that is the basis for making wine and contains a number of biologically active substances (dietary supplements) necessary for the human body.
Wine has often been violently attacked simply because it allegedly causes irreparable damage to health. For the sake of fairness, it should be noted that wine can also have a healing effect, if, of course, it is used in moderation or according to medical recommendations. Everyone knows that wine tones well, relieves fatigue and overwork. Sometimes a literal thimble of wine or cognac is enough to relieve tension after a very hard day at work.
With a decrease in intestinal motor function, leading to constipation, it is useful to include in your diet 50 ml of wine, for example, fruit, apple, currant or gooseberry, which have mild astringent properties.
Homemade wine also has antibacterial and antiseptic properties. This feature of wine is due to the phenol carboxylic acids (salicylic, hydroxybenzoic, or coumaric) contained in it, which is why the bactericidal properties of wine and its high calorie content are widely used in practical medicine.
All the beneficial properties of wine are determined by the content of not only alcohol, but also other constituents in it:

• glucose and fructose found in grapes,
• organic acids (tartaric, malic and others),
• minerals (potassium, sodium, calcium, magnesium, phosphorus),
• tannins, dyes and aromatic substances.

Even in ancient times, Hippocrates, considering wine a dietary remedy for many diseases, said:

"... For a person, both healthy and sick, wine and honey are the best remedies only if they are natural and if taken correctly ..."

He noted the effect of wine, considering it a means of stimulating strength and satisfying hunger.

✎ About cooking wine mushroom

Many have seen tea, milk (kefir) and Indian (rice) fungi and imagine them as a kind of leaven, under the influence of which tea turns into kvass, and milk into kefir. So, wine mushroom acts by analogy, with the only difference that it turns water with sugar into wine.
You cannot cook or grow a wine mushroom on your own. Therefore, it only remains to ask your friends or purchase it at a specialized point of sale. And if you were lucky enough to buy it, then you can try to make homemade wine from it, following the instructions given:

Oddly enough, but grapes are not needed to prepare a drink. And you need to pour 2 liters of water into a 3-liter jar and add half a kilo of sugar to it.

Pour half a liter of water into another separate dish and dissolve 150 grams of tomato paste in it. Stir until all the lumps are completely dissolved. And most importantly, tomato paste should be odorless, without additives, spices and salt.

After the rubber glove on the bottle is inflated, and then (after the fermentation process is completed) deflates, you need to drain the wine from above (it is white). And below there will be a muddy reddish slurry, this is the wine mushroom. It must be rinsed and drained into a container with cold water. After that, covering the container with gauze, put it in the refrigerator, where it can be stored for a long time.

Well, if you want to prepare a new portion of wine, then for this you will need to divide the remainder remaining at the bottom of the container into 2 new 3-liter jars and repeat the process.

It should be borne in mind that for each cycle of new fermentation, the wine mushroom approximately doubles.

✎ Conclusions and conclusions

With the help of wine mushroom, wine vinegar can also be obtained from wine. And the exclusive benefit of natural wine vinegar from natural natural raw materials lies precisely in its chemical composition, where there are minerals (iron, calcium, magnesium, fluorine, phosphorus and silicon), as well as vitamins necessary for the body (A, B1, B2, B6 , C, E, P) and provitamin beta-carotene.
Wine vinegar contains more than 20 essential trace elements and minerals, these are acetic, propyne, citric, lactic organic acids, as well as pectin, enzymes and amino acids. Well, the amount of these valuable substances can alternate depending on the feedstock.

The wine mushroom appeared in our house quite by accident a couple of years ago. Legend has it that his distant ancestor was stolen from the Nizhny Novgorod champagne factory back in the 1980s. Despite the industrial past, we use it to make wonderful homemade champagne. It tastes quite different from the store one, it has no chemical tastes and excessive carbonation. Homemade champagne has a much milder taste, which makes it a little odd at first. Making homemade champagne from wine mushroom is not at all difficult and not expensive (it would have been a mushroom!).

What is Wine Mushroom

The wine mushroom itself is similar to a dark red slurry (I apologize for the uncultured word, but in my opinion it most accurately describes its consistency) with a slight wine-mash smell. It is made up of living strains of bacteria and microorganisms. Used correctly, they convert a mixture of water, sugar and tomato paste into wine.

I guess there are quite a few varieties of wine mushroom. Judging by the scant information on the Internet, some wine mushrooms give white wine, others - pink, they differ in strength and amount of sugar, not every wine mushroom gives sparkling wine to home wine. As for our wine mushroom, it prepares a white semi-sweet sparkling wine with a strength of 8-10%.

We noticed that our wine mushroom doesn't like moving. The first batch of homemade champagne seemed less pleasant and less carbonated than all the subsequent ones. The same is noted by all our friends with whom we shared wine mushroom for making homemade champagne. So do not rush to get rid of the wine mushroom if the first batch of alcohol from it seemed unsuccessful to you.

Homemade champagne - a detailed recipe

Ingredients 0.5 l of wine mushroom 0.5 kg sugar 2 liters of drinking water 1 tbsp tomato paste
Preparation Preparing the nutritional formula 1. Water and sugar are placed in a container in which we will prepare homemade wine, stir until the sugar is completely dissolved. The water at this stage can be warm (for example, if we boil water before use, we can not wait for it to cool).
2. Add tomato paste and mix well again. If you used warm water, then before moving on to the next step, we wait until the mixture cools down so that living bacteria and microorganisms do not die from high temperatures. I do not know the exact temperature at which the wine mushroom perishes, but I poured it into a maximum of 30-degree water.
Making homemade wine 3. Pour the wine mushroom into the nutrient mixture, stir.
4. Close the lid. We put in a place protected from direct sunlight at room temperature. Stir and in general we will not touch it until ready. I made a triple portion at once (no, well, why waste time on trifles? ...). Moreover, for the sake of experiment, one starter was made not on the usual, but on: I wanted to check the speed of "ripening" and compare the taste.
5. Wine mushroom is infused for 4-5 weeks. Readiness can be determined by the complete sedimentation of the sediment: the wine mushroom completely moves to the bottom of the container, and the rest of the volume becomes completely transparent - this is our long-awaited homemade champagne. Champagne based on invert sugar did not clarify earlier or later than its "regular" counterparts, that is, inverting sugar did not affect the speed of making homemade champagne.
6. Pour homemade champagne into a clean container with a thin hose. For draining, I use a tube from a regular dropper, bought at a pharmacy for 20 rubles. It is very important that the settled wine mushroom does not end up in the drained champagne. If this happens, then I recommend that you wait a while for the mushroom to settle again (it usually takes a couple of hours) and drain again, but more carefully. If the sediment is left, then the wine mushroom will continue its work, and after a while the homemade wine will acquire a bright brew taste and smell.
During the time that one portion of homemade champagne is being prepared, the volume of wine mushroom doubles, which means that next time we can make twice as much homemade champagne! As for my experiment with inverting sugar, it completely failed. I did not notice any difference in taste and smell of "inverted" champagne from champagne prepared according to the usual recipe. But let's not despair and continue experimenting with the wine mushroom nutrient mixture. There will be results - I will write.

Kira Stoletova

Wine mushroom is a symbiosis of living wine bacteria and microorganisms. The body looks like a thick, dark red shapeless substance. This mushroom is used in the mass production of wine.