Homemade wine from grapes with a glove - a way out! Technology for making homemade wine from grapes with a glove. Wine from grapes at home: a recipe for cooking

The benefits of wine

Wine is one of the most useful and ancient drinks. It was prepared and consumed in ancient Egypt at every meal.

The fermented drink gained such popularity because it did not deteriorate in a hot climate, unlike juices and compotes. At the same time, in order not to get too tipsy, the wine was diluted with a significant amount of water. The grape itself has excellent medicinal, taste properties. Vitamins are not only found in berries, but also formed during fermentation. It has been scientifically proven that 100 grams of dry wine a day can remove all radionuclides from the body. Of course, homemade drinks are inferior to industrial ones in terms of strength and harmony of the bouquet. But grape wine at home, undoubtedly, more fragrant and useful. It keeps the warmth of the hands and is completely natural. At the same time, the cooking process itself is not too laborious and does not require special equipment and units. So, how to make grape wine at home?

Manufacturing technology. Wort preparation

Cooking grape wine at home requires, above all, suitable raw materials. It should be ripe, sweet and juicy. Best time for the ripening of such grapes - the end of September. The berries must be separated from the branches and carefully sorted out, removing the rotten ones. Otherwise, one spoiled grape can give an unpleasant aftertaste to the whole finished products. You should not wash the grapes too actively under running water, as their skin contains special bacteria, thanks to which the wine will ferment. To make grape wine at home, you will need a large container - a 20-liter bottle will be optimal. Berries must be placed in a container, after crushing them. You can do this manually. The container should be about 3/4 full to leave room for the sugar. The prepared future wine must be put in a warm place for a couple of days so that the must rises to the top and begins to play (bubbling). Then the berries must be squeezed, and, if desired, add sugar. It should be remembered that every 20 grams of sugar per 1 liter of wort increases the strength of the drink by 1 degree. But you should not add more than 1 kilogram of sugar to 10 liters of wine.

Fermentation

After the procedures done, it is necessary to put a glove on the neck of the bottle in order to control the fermentation process, and put the container back in a warm place. If the glove is inflated, the wine ferments. As soon as it wilts, you can pour it into a clean glass container and seal tightly with lids. Instead of a glove, many experienced winemakers It is advised to use a special lid with a hole. It is easy to buy in the store. A rubber tube is put on the hole in the lid, the second end of which is immersed in a container of water. It is important that the container is below the main bottle. In this case, the cover should be carefully coated with plasticine. Such tricks are necessary so that the gas released during the fermentation process goes through the tube and exits in the form of bubbles in a container of water. Grape wine at home is best stored in a dark place: cellar, pantry. Tasting can begin after a few months. It is worth remembering that homemade wine is not stored for a long time, it must be consumed within a year. However, this does not particularly sadden experienced winemakers.

Raisins are made from grapes, jams, juices are made, but homemade wine is especially popular. Wine made at home has an incomparable aroma and unique taste. For those who do not know how to make wine from grapes at home, a recipe with detailed technology is attached below. Let you not get a masterpiece worthy of world names, but following the right approach, you will be pleasantly surprised by the taste of your own drink.

Wine from grapes at home: recipe and cooking technology

Making grape wine is a special art. It takes years to study it, but homemade wine can be made on your own. After a while, the skill and features in the preparation of your particular drink will appear. This is how new flavors are created.

To create a truly delicious and flavored drink, not every grape variety is suitable. Only from wine varieties ( Isabella, Merlot, Cabernet Sauvignon, Chardonnay, Sauvignon ) you will get great wine. Table grape varieties, unfortunately, cannot give such a bouquet, aroma, taste and aftertaste.

Preparation and harvest of grapes

For quality wine technology must be carefully observed. For example, prepared containers must be perfectly clean. To do this, they need to be washed with boiled water and wiped dry. Or smoke with sulfur, as they do in industry.

For cooking delicious wine harvesting is necessary in dry and sunny weather. All grapes must be dry. Therefore, before the day of collection, it should not rain for at least three days.

Grapes should be ripe - the golden mean. Make sure that there are no very ripe and unripe berries, as this will only worsen the taste of the wine. Harvested berries must be processed within two days.

And anyway, after the grapes have been harvested, they must be carefully sorted out and washed thoroughly. Then the berries should be crushed very carefully so as not to damage the bones, because. they give bitterness. It is better to do it with your hands or a pestle. Then the resulting slurry should be placed in enamel pan, filling it by ¾.

Should not be used metal utensils, since it will oxidize, this will affect palatability guilt.

Then the pan with the pulp (crushed grapes) should be covered with a clean cotton cloth and left for four days in a dark place.

But at the same time, we monitor the fermentation, after 15-20 hours, the skin from the grapes will float to the surface, which should be knocked down twice a day. This can be done either by hand or with a wooden stick.

Proper squeezing of the pulp

After four days, the pulp should become lighter. A sour smell will be heard, hissing from fermentation. it
It means it's time to squeeze the juice.

To do this, you need to collect all the grape skins and squeeze them with a press or just with your hands. Then all the juice should be filtered several times through cheesecloth. Thus, the future wine is saturated with oxygen and all foreign impurities are removed.

Then it must be poured into containers prepared for further fermentation. It is best if these are bottles or glass jars. Containers should be filled no more than 70% of the volume.

Options for corking wine at home

For proper fermentation and preservation of wine from souring, it should be corked properly. The shutter should not allow oxygen to pass through, but it should also not remove carbon dioxide.

One way to seal the bottle can be a water seal from a tube with a cap and a jar. You can also use a medical glove, after making a hole in it.

Stage of initial fermentation

After the container with wine is closed, it must be put in a warm place. For red wine, the temperature of such a place should be 22-28 degrees, and for white - 17-22 degrees.

Watch the temperature, it should not be below ten degrees. In this case, the wine will not work, because. all the yeast will die and the sugar will not be converted to alcohol.

If after two or three days the wine has stopped fermenting, then you need to make a leaven. To do this, take a bottle, pour 150 grams of raisins, 50 grams of sugar into it, then fill the container a third with warm water.

Put the sourdough for three or four days in a warm place, let it wander. As soon as bubbles appear, drain the liquid, add one liter of must to it and pour it into a container with wine. Fermentation in the wort tank will continue.

Sugar step

Often to get good wine, you need to add sugar to it. This is argued by the fact that usually grapes for wine are not taken very sweet and it is not enough to produce required amount alcohol.

And since the sugar content of grapes is determined by a special device (other calculations are not very accurate), then the right way will be a taste test.

For normal fermentation, the sugar content of the wort should be somewhere around 10-15%. To maintain this, it is better to add sugar in parts. We check the wine every two or three days for taste. As soon as it has become sour, you need to add 50 grams of sugar for each liter.

Only you need to add not to the container with the wort, but take from it and pour two liters of liquid into a separate bowl, add sugar, mix. Now pour the resulting syrup into a common container with wine. Shake it up.

This should be done three or four times during the two to four weeks of fermentation. When the moment comes to stop the reduction of sugar content, then this stage of making wine is over.

Wine sediment removal step

This moment comes when the water seal stops blowing bubbles (in the case of a glove, it
blown off) and the wort is clarified, it must be poured into another container.

Sediment should remain at the bottom of the bottle. These are dead fungi that should not be left in wine for a long time, otherwise they will spoil its taste, add bitterness and an unpleasant smell.

One or two days before this procedure, the wine container must be raised off the floor. (put on a chair, for example). Then, when the sediment falls again, the wine must be poured through a siphon. The tube should be three centimeters higher from the sediment.

The wine that will merge has not yet acquired transparency, so do not worry about its color yet.

The second addition of sugar to establish the desired sweetness of the drink

This time, with the addition of sugar, you need to be guided by your taste - who likes more sweet, who likes less.

In the event that you still lack sweetness, then you do not need to add sugar to all the wine. Do as with sourdough.

Pour some of the wine into another container (one or two liters), add 100-200 grams of sugar to it and pour it back into a large container. Stir. You can do this several times until the sweetness suits you.

Maturation period of an alcoholic beverage

This stage can last from 40 to 380 days. Again, you need to install a water seal on top or tightly cover with a lid, place the bottle in a dark place with a temperature of 10-16 degrees (optimal). Avoid temperature fluctuations.

The maturation period for white wine is at least forty days, for red - 60 or 90 days. Every seven or ten days, the wine must be poured into another container through a straw. This process makes it lighter and more transparent.

Bottling and storage

This completes the process of making wine. It remains to choose a beautiful bottle for him and pour it there. Store, like all wines, in a horizontal or semi-tilted position. The temperature should not be higher than eight degrees, but not lower than zero.

Home winemaking is creative process, which gives ample opportunities in the manifestation of fantasy. Experiment and you will definitely succeed!

How? You haven't read yet:

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

• With absence pure culture 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, put 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 gauze.

This sourdough is taken 300 g to prepare 10 liters 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 added wine yeast- 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. Optimum temperature at this time 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 are intensively released into the container with water through the shutter carbon dioxide.

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 the product High Quality. 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, use low-fat cow's milk(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 clarification with egg white, take 1-2 fresh eggs for 50 liters of wine, separated from the yolk, whipped 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 plums (preferably different sort), 0.5 kg of sugar, 3 liters of boiling water, for 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

Winemaking is an art, the secrets of which take years to learn, but anyone can make homemade grape wine. It is clear that this will not be a masterpiece worthy of world exhibitions, but if the instructions are followed, the taste of a home-made drink will be better than that of many store-bought ones. I bring to your attention a detailed technology for making wines (red and white) at home. The recipe uses only grapes and sugar, in rare cases additional water is required.

For home winemaking better than others, such grape varieties as Stepnyak, Platovsky, Rosinka, Druzhba, Regent, Saperavi, Crystal, Festivalny are suitable, which do not require special care and have a fairly high sugar content. But this does not mean that you cannot make wine from other varieties, such as Isabella or Lydia, you just have to add more sugar.

Before starting cooking, take care of all the containers and appliances used. In order not to infect the juice with pathogenic microorganisms, such as mold, containers must be perfectly clean and dry. Kegs, bottles, buckets can be smoked with sulfur, as is done in industry, or washed boiled water then wipe with a dry cloth. I strongly recommend avoiding containers that have previously held milk, as even thorough cleaning does not always help.

Ingredients:

• grapes - 10 kg;
• sugar - 50-200 grams per liter of juice;
• water - up to 500 ml per liter of juice (in rare cases).

It is advisable to add water only if the juice is very sour - it stings the tongue and reduces the cheekbones. At the same time, remember that adding sugar in itself reduces acidity. In all other cases, dilution with water impairs taste and is therefore not recommended.

grape wine recipe

1. Harvest and processing. So that the grapes are guaranteed to remain necessary for fermentation wild yeast, it is desirable to collect berries in dry sunny weather. There should be no rain for at least 2-3 days before.

Only ripe fruits are suitable for winemaking. There is too much acid in unripe grapes, and acetic fermentation begins in overripe berries, which can subsequently spoil all the must (squeezed juice). Also, I do not advise you to take carrion, because of which the grape wine has an unpleasant aftertaste of the earth. Picked berries must be processed within two days.

Carefully sort the harvested grapes, removing twigs and leaves, unripe, rotten and moldy fruits. Then crush the berries, place the pulp together with the juice in an enamel pan or plastic bowl, filling the container with a maximum of ¾ of the volume. It is better to crush the grapes with your hands so as not to damage the seeds, which contain substances that make the wine bitter. If there are a lot of berries, they can be carefully crushed with a wooden rolling pin (pestle).

Contact of the juice with metal (except stainless steel) should be avoided, as this causes oxidation, which impairs the taste. That is why the berries are kneaded with hands or wooden tools, and the pulp (transferred grapes) is placed in an enameled dish with a wide neck - a bucket or a saucepan. You can also use a food grade plastic container or a wooden barrel.

Cover the container with the pulp with a clean cloth to protect it from flies, put it in a dark, warm (18-27 ° C) place for 3-4 days. After 8-20 hours, the juice will begin to ferment, a “cap” of skin appears on the surface, which should be knocked down 1-2 times a day, stirring the pulp with a wooden stick or hand. If this is not done, the wort may turn sour.

2. Obtaining pure juice. After 3-4 days, the pulp will brighten, a sour smell will appear and a hiss will be heard. This means that the fermentation has successfully begun, it's time to squeeze the juice.

Collect the top layer from the peel in a separate container, squeeze it out with a press or by hand. Filter all the juice (drained from the sediment and squeezed out of the pulp) through gauze, pouring 2-3 times from one container to another. The transfusion not only removes small particles, but also saturates the juice with oxygen, which contributes to the normal functioning of wine yeast at the initial stage.

When working with unripe or grown in northern latitudes grapes in rare cases may require the introduction of water. If the juice turned out to be very sour (it reduces the cheekbones and pinches the tongue), add water - a maximum of 500 ml per 1 liter. The more water, the worse quality guilt. It's better to leave a little hyperacidity, since during fermentation the concentration of acids decreases slightly.

Fill containers with pure juice (maximum 70% of the volume) intended for fermentation. Ideally, these are large glass bottles, in extreme cases, if the volume of wine is small, cans are also suitable.

3. Installation of a water seal. In order for homemade grape wine not to turn sour, it must be protected from contact with oxygen, while at the same time providing an exit by-product fermentation is carbon dioxide. This is done by installing one of the water seal designs on the juice container. The most common option is a classic water seal from a lid, tube and can (pictured).

The design of the water seal is not of fundamental importance, but in terms of convenience, it is better to put a classic water seal on large bottles, and on jars - a glove or a closure in the form of a lid (sold in stores).

4. Initial (active) fermentation. After installing the water seal of the container with fermented juice, it is necessary to provide suitable temperature conditions. Optimal red fermentation temperature house wine– 22-28°C, white – 16-22°C. The temperature must not be allowed to drop below 15 ° C, otherwise the yeast will stop before it has time to process all the sugar into alcohol.

5. Adding sugar. Approximately 2% sugar in the must yields 1% alcohol in the finished wine. In most regions of Russia, the sugar content of grapes rarely exceeds 20%. This means that without adding sugar to best case you get a wine with a strength of 10% and zero sweetness. On the other hand, the maximum possible strength is 13-14% (usually 12), with a higher concentration of alcohol, wine yeast stops working.

The problem is that to determine the initial sugar content of grapes at home without special device(hydrometer) is not possible. It is also useless to focus on average values ​​for varieties, since this requires data on the sugar content of the selected variety in a particular climatic zone. In non-wine-growing areas, no one conducts such calculations. Therefore, you have to navigate by the taste of the juice - it should be sweet, but not cloying.

To maintain normal fermentation, the sugar content of the must cannot be made more than 15-20%. To ensure this condition, sugar is added in parts (fractionally). 2-3 days after the start of fermentation, taste the juice. When it becomes sour (sugar has been processed), 50 grams of sugar should be added for every liter of juice. To do this, pour 1-2 liters of must into a separate container, dilute sugar in it, then pour the resulting wine syrup back into the bottle.

The procedure is repeated several times (usually 3-4) during the first 14-25 days of fermentation. At some point, the sugar content of the wort will decrease very slowly, which means that there is enough sugar.

Depending on the temperature, sugar content and yeast activity, the fermentation period for homemade grape wine is 30-60 days. If fermentation has not stopped 50 days after the installation of the water seal, in order to avoid the appearance of bitterness, the wine should be poured into another container without sediment and placed under a water seal to ferment under the same temperature conditions.

6. Removal of wine from sediment. When the water seal does not blow bubbles for 1-2 days (the glove is blown off), the must is clarified, forming a layer of loose sediment at the bottom, it's time to pour the young grape wine into another container. The fact is that dead fungi gather at the bottom, being in wine for a long time, they cause bitterness and an unpleasant smell.

1-2 days before removing the wine from the sediment fermentation tank put on an elevation above the floor (50-60 cm). It can be a bench, chair or any other device. When the sediment is again at the bottom, pour the wine into another container (clean and dry) through a siphon - a transparent soft hose (tube) with a diameter of 0.7-1 cm and a length of 1-1.5 m. The end of the tube cannot be brought closer to the sediment, than 2-3 cm.

Drained homemade wine will not be completely transparent. It's not scary appearance drink has not yet formed.

7. Control of sugar content. It's time to decide on the sweetness of the wine. Since active fermentation has already ended, all the sugar added at this stage will not be processed into alcohol.

Add sugar, focusing on taste preferences, but not more than 250 grams per liter. The application technology is described at the 5th stage. If the sweetness suits you, you should not sweeten it further. Strong spirits lovers can make fortified grape wine by adding vodka (alcohol) at the rate of 2-15% by volume. Fixing contributes to the storage of wine, but makes the taste tougher, and the aroma is not so rich, alcohol notes appear.

8. silent fermentation(maturation). The stage during which the final taste is formed. Lasts from 40 to 380 days. A longer aging of homemade grape wines is not advisable, because it does not improve the properties of the drink.

Place the bottle of wine (preferably filled to the top to avoid contact with oxygen) under the water seal again (recommended if sweetening was done) or tightly close the lid. Store the container in a dark cellar or basement at a temperature of 5-16°C. If this is not possible, the young wine should be kept at a ripening temperature of 18-22°C, but not higher. It is important to avoid sudden temperature changes, for example, day and night, otherwise the taste will deteriorate. The minimum aging period for white wine is 40 days, for red wine - 60-90 days.

When a sediment appears at the bottom with a layer of 2-5 cm, pour the wine from one container to another through a tube, leaving the sediment at the bottom, as described in the 6th stage. As a result, the drink will gradually lighten up.

9. Artificial lightening (pasting). Even after several months in the cellar, homemade grape wine can remain hazy. The problem is solved from impurities. The most common methods are pasting with gelatin or egg white.

Clarification improves only the appearance, but does not affect the taste in any way, so I recommend cleaning only in extreme cases.

10. Bottling and storage. On the last step(when sediment no longer appears) the wine can be bottled and corked tightly.

Shelf life at a temperature of 5-12°C - up to 5 years. Fortress - 11-13% (without fixing with vodka or alcohol).

The video shows the technology of making wine from sour grapes, in which the squeezed juice is diluted by half with water. Only relevant for northern regions with very sour berries, since the addition of water impairs the taste.

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 take on the flavor inherent in this variety, we make grape wine at home following all the rules. I never remove branches!!

Clusters should be carefully crushed. Do it 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 (wort). If it's already late fall and the room is cool - you can drain on the 5th day. 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 right time liquid must be drained through a 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.

Close tightly with lids and put in cool place for forty days. But, as practice has shown, the first forty days should not be tightly closed with lids, but better lids with 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 let's pour lovely 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 recipe house wine. 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 right amount Sahara. 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 seal 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.(