Grape wine at home (my favorite recipe). Pouring and quiet fermentation
No water seal?
Well, okay!
Help make Home wine ordinary medical glove.
She will sensibly tell and show at what stage the drink is, will not let it go sour and will greatly facilitate the process.
Homemade wine from grapes with a glove - general principles of preparation
Good wine obtained only from a dry crop harvested in sunny weather. It is desirable that at least three days pass after the rain. You can not use berries sprinkled on the ground, otherwise the drink will have an earthy taste.
Basic Rules:
1. Choose ripe grapes. Unripe berries contain a lot of acid. In heavily overripe grapes, vinegar fermentation could already begin, which will ruin everything and the wine will not turn out.
2. Berries are not washed, as they contain natural yeast. But you need to sort out the grapes carefully, remove rot, rubbish, leaves, cobwebs.
3. You need to crush the grapes with your hands, pestles, well, or with your feet, as they did before. It is not recommended to use a technique for grinding berries that can damage the bones and spoil the taste of the drink.
4. For homemade wine from grapes with a glove, it is convenient to use large jars of 10-20 liters with a standard neck. In this case, the container is filled no more than ¾. There should be room for the foam that rises during fermentation.
5. Do not use metal objects for winemaking. You need to stir the future drink with wooden, glass spoons, spatulas.
The glove acts as a water seal. It does not allow oxygen to enter the drink, but through a small hole on the finger it gradually releases the accumulated gas. The degree of puffiness determines the activity of fermentation. If the wine plays briskly, then the glove is additionally fixed with an elastic band.
Homemade wine from grapes with a glove (universal technology)
A simple recipe for homemade wine from grapes with a glove, which can be made from absolutely any variety: white, pink, black. You can mix several species if you need to determine the remains of the crop.
Ingredients
10 kg of grapes;
50-100 g of sugar per 1 liter of juice.
Cooking
1. Dry grapes must be picked from debris, handed over, leaving none whole berry.
2. Fold the pulp into a large enamel pan or in a barrel, cover with a clean cloth, leave in a warm place for four days. During this time, the mass will begin to ferment, it is important that there is room for foam, at least a quarter of the pan should be free.
3. Every morning and evening, stir the mass with a spatula.
4. After 3-4 days, active fermentation will begin, the mass will foam well and rise. It's time to remove the pulp. A thick, upper cap is collected by hand, squeezed well, and thrown away.
5. The juice is filtered through 2 layers of gauze, immediately poured into jars, filling no more than 70% of the total volume.
6. It's time to put on the glove. Do not forget to make a hole in one of the fingers for the release of gases.
7. Now the container must be placed in heat (from 16 to 25 degrees) for fermentation. If everything goes right, the glove will inflate completely.
8. Adding sugar. After 3 days, you need to taste the drink. If it becomes sour, add 50 grams of sugar per liter of product. To do this, a small part of the drink is poured, mixed with sugar, heated on the stove until dissolved. Warm syrup is mixed with the rest of the mass.
9. After another 3-4 days, you need to try the drink again. If acid appears, sugar is added again. During the active phase of fermentation (14-28 days), you can add up to 4 times, depending on your taste.
10. After about 3 weeks, the glove will fall off, which means that the active phase of fermentation has ended. A layer of sediment will appear at the bottom of the bottle. From it you need to drain a translucent drink. To do this, use a straw, the drink is poured into clean jar. The glove is no longer useful, the jar is closed nylon cover.
11. Now the stage of quiet fermentation or maturation will begin. Its duration is from 40 days to a year. It is not recommended to store homemade wine anymore. During this time, the drink will be clarified, a precipitate may appear again, which must be removed. As soon as the wine becomes transparent, it can be poured into bottles.
Homemade grape wine with glove and water
Cooking technology more light home wine grapes with a glove. Adding water dilutes sugary taste, the drink is pleasant, thin. Yeast helps to play this drink.
Ingredients
2 kg of grapes;
400 g of sugar;
10 g of wine yeast;
3 liters of water;
1 tsp almond essence.
Cooking
1. We sort out the grapes, knead, dilute with filtered water.
2. We leave it warm for 4 days, wait until the wort is ready, filter, squeeze out the liquid.
3. Add 200 g of sugar, yeast and almond essence, stir.
4. Put on a glove, leave for 4 days.
5. Add another 100 g of sugar, stir and leave for further fermentation. Periodically we try the drink, if necessary, add more sugar to your liking.
6. As soon as the glove falls off, you need to remove the wine from the sediment with a thin hose.
7. Remove the glove, cover the jar with a nylon lid, leave for another week. Remove the drink from the sediment again.
8. Now it can be left to ripen for a period of 1 to 12 months.
Homemade grape wine with a glove (fortified)
Correctly, wine gains degrees by adding the right amount Sahara. But at home, it is difficult to achieve a fortress of more than 10 degrees. In this case, alcohol is used for fixing.
Ingredients
5 kg of Isabella grapes;
600 g of sugar;
1 liter of alcohol;
100 g of sugar for every liter of juice.
Cooking
1. Mash the berries, cover, leave for three days.
2. Strain the juice, squeeze out all the pulp, add granulated sugar, immediately pour out all 600 grams. Stir until all grains are dissolved.
3. Now the future wine needs to be poured into a jar, put on a glove, leave for 10 days.
4. Now you need to add more sugar at the rate of 100 g per liter, while adding 200 ml of water. If you have 5 liters of drink, you need 500 g of sugar and a liter of water. Heat the mixture on the stove.
5. Add warm syrup to the wine, put on the glove again, leave to ferment for another 5 days.
6. Now you need to add alcohol at the rate of 200 ml per liter of drink. Pour immediately into the wine, stir, pull on the glove. Wait for fermentation to complete.
7. As soon as the glove falls off, you need to drain the wine from the sediment, remove it for ripening.
Homemade wine from grapes with a glove (from juice)
Wine can be made from grape juice. But in this case, it should be fresh and freshly cooked. Extract the juice in any convenient way.
Ingredients
10 kg of grapes;
5 g concentrated wine yeast;
3 kg of sugar.
Cooking
1. Squeeze out the juice from the grapes, mix with half granulated sugar and wine yeast until dissolved, pour into a jar.
2. Install a glove with a small hole, leave for 20 to 28 days.
3. Every 5 days, taste the wine, if you feel acidity, add more sugar at the rate of 50 g per liter.
4. As soon as the drink stops playing, remove it from the sediment for the first time.
5. Close the nylon cover, lower it into the basement. The air temperature should not exceed 15 degrees.
6. After a month, you can re-remove the drink from the sediment. Leave the wine to mature for 3-4 months.
Homemade wine from grapes with a glove "Muscat"
The recipe for muscat, blended wine, for which you need two grape varieties: "Isabella" and "Lydia". But a mixture of sage will give a special flavor to the drink, oak bark and elderberries.
Ingredients
1.2 liters of juice from Lydia grapes;
0.8 liters of Isabella juice;
320 g of sugar;
Oak bark, sage, elder flowers.
Cooking
1. Cooking clean grape juice. To do this, knead the berries well, leave for several hours. Then we squeeze the pulp well with our hands, filter the drink through two layers of gauze. You don't need to filter the juice.
2. We measure the amount of juice of each type, following the recipe.
3. 200 g of granulated sugar is added, everything is thoroughly dissolved, a glove is installed.
4. The wine is left until the end of the active fermentation phase. Every 3-4 days, a spoonful of granulated sugar is added to it to maintain the process.
5. As soon as the glove falls off, you need to remove the drink from the sediment.
6. Pour the wine into a clean jar. It's time to add a gauze bag with a piece of oak bark, sage, elder flower. You don't need much.
7. Close, leave for a month.
8. Now the wine must be re-removed from the sediment. This sachet of flavors needs to be removed.
9. If the aroma of the wine is not rich enough, you can add a new bag of oak bark and sage, leave the drink to ripen for another 2 months.
Homemade wine from grapes with a glove - tips and tricks
Optimum temperature fermentation for wine from light berries from 18 to 22 degrees. If the drink is made from grapes dark varieties, then it will play better at 20-28 degrees.
Homemade wine is difficult to store. It stands wonderfully in the basement for one year at temperatures up to 10 degrees, then the taste deteriorates.
In winemaking, it is very important not to miss the stages so that the wine does not peroxide, does not turn into vinegar. Usually, a special calendar is created for this, it marks the dates and the number of additives, the fermentation period, and the temperature in the room. Find yours through trial and error perfect recipe.
If the summer was rainy, the grapes were sour or did not have time to ripen in the sun, feel free to increase the amount of sugar.
Grapes turn into vinegar very quickly. Therefore, the harvested grapes must be processed immediately on the same day.
Winemaking is an art, the secrets of which take years to learn. Despite this, each of us can make homemade grape wine. You may not create a masterpiece worthy of world exhibitions, but with the right approach, the taste of your own drink will pleasantly surprise you. I bring to your attention a detailed technology for making wines (red and white) at home. This recipe uses only grapes and sugar, which makes the drink completely natural.
For home winemaking best suited are such grape varieties as Stepnyak, Platovsky, Rosinka, Druzhba, Regent, Saperavi, Crystal, Festivalny, 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 used. They must be perfectly clean and dry. Otherwise, third-party fungi will get into the drink, which will spoil the taste of the wine. Kegs, bottles, buckets, etc. can be smoked with sulfur, as is done in industry, or simply washed boiled water and wipe with a dry cloth. I strongly recommend avoiding containers that used to store milk, polka, even thoroughly cleaning them does not always help.
Ingredients:
- grapes - 10 kg;
- sugar - 50-200 grams per liter of juice.
grape wine recipe
1. Harvest and processing. To stay on the grapes wild yeast needed for fermentation, the berries should only be picked in dry, sunny weather. There should be no rain for at least 2-3 days before.
Only ripe fruits are suitable for winemaking. Unripe grapes have too much acid, which impairs the taste ready drink. In overripe berries, acetic fermentation begins, which can subsequently spoil all the must (squeezed juice). I also do not recommend taking a carrion, because then grape wine an unpleasant aftertaste of the earth may appear, which is very difficult to correct. Picked berries need to be processed within two days, then they become unsuitable for making homemade wine.
Harvested grapes are carefully sorted, removing bunches, unripe, rotten and moldy fruits. Then the berries are crushed and, together with the juice, are placed in an enamel pan, filling the container with a maximum of ¾ of the volume. It is best to crush the grapes with your hands, then you will not damage the seeds, which contain substances that make the wine taste bitter. If there are a lot of berries, then they are carefully crushed with a wooden rolling pin (pestle).
Only wooden fixtures
Contact of juice with metal (except stainless steel) should be avoided, as this causes oxidation, which impairs the taste of homemade wine. 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.
Next, the container with the pulp is covered with a clean cloth and placed for 3-4 days in a dark, warm (18-23°C) place. After 12-20 hours, the juice will begin to ferment, and a “cap” of skin appears on the surface, which must be knocked down 1-2 times a day, stirring the pulp with a wooden stick or hand. If this is not done, then acetic fermentation can begin in the must, which will spoil all our wine material.
Rapid fermentation of the pulp
2. Obtaining pure juice. After 3-4 days, the pulp will brighten, it will have a sour smell and a hiss will be heard. This means that the fermentation has successfully begun, it's time to squeeze the juice.
The top layer of the peel is collected in a separate container and squeezed out with a press or by hand. All juice (drained from the sediment and squeezed out of the pulp) is filtered through gauze, pouring it 2-3 times from one container to another. Transfusion allows not only to get rid of third-party impurities, but also saturates the juice with oxygen, which contributes to the normal functioning of wine yeast.
3. Installation of a water seal. In order for homemade grape wine not to turn sour, it must be protected from the influx of oxygen, while at the same time ensuring the release of the main fermentation product - 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).
Scheme of a classic water seal
At home, an ordinary medical glove with a hole in one of the fingers has also proven itself well.
Fermenting wine with a glove
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 a glove on jars, or a closure in the form of a lid (sold in stores).
Lid with water seal
4. Initial (active) fermentation. After installing the water seal of the container with fermented juice, it is necessary to provide suitable temperature conditions. The optimum fermentation temperature for red homemade wine is 22-28°C, for white wine 16-22°C. The temperature must not be allowed to fall below 10°C, otherwise the yeast may die before it has time to process all the sugar into alcohol.
By virtue of different reasons after 2-3 days you may find that the wine must has stopped fermenting. Because the alcohol yeast you can’t add it; to resume fermentation, you need to make a starter for wine. The easiest recipe: pour 150 grams of raisins, 50 grams of sugar into a bottle and top up warm water up to a third of the volume. Close the bottle with a cork made of cotton wool and put in a warm place for 3-4 days. When the raisins ferment (bubbles appear), the starter is drained, mixed with 1 liter of must and added back to the wine container. Fermentation will resume.
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 grape wine with a strength of 10-12%. On the other hand, the maximum possible strength of the drink is 15-16%, since wild yeasts die at a higher alcohol concentration.
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 for this you need to have data on the sugar content of the selected variety in your climatic zone. In non-wine-growing areas, no one conducts such calculations. Therefore, we will be guided by the taste of the juice.
To maintain normal fermentation, the sugar content of the wort should not exceed 10-15%. To ensure this condition, sugar is added in parts (fractionally). 2-3 days after the start of fermentation grape must taste it. When it becomes sour (sugar has been processed), 50 grams of sugar should be added per liter of juice. To do this, 1-2 liters of must are poured into a separate container, sugar is diluted in it, and the resulting wine syrup is poured back into the bottle and shaken well.
The procedure is repeated several times (usually 3-4) during the first 14-30 days of fermentation. At a certain point, the sugar content of the wort will stop decreasing, which means that the rapid fermentation is over and it's time to move on to the next stage.
6. Removal of wine from sediment. When the water seal does not blow bubbles for 1-2 days (the glove deflates), and the wort is clarified, forming a layer of loose sediment at the bottom, the young homemade wine is poured into another container. The fact is that dead fungi gather at the bottom, being in wine for a long time, they betray bitterness and an unpleasant smell to the drink.
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, the wine is poured into another container (clean and dry) through a siphon - a transparent soft hose (tube) with a diameter of 07-1 cm and a length of 1-1.5 m. The end of the tube cannot be brought closer to the sediment than 2-3 centimeters.
The process has begun
Drained homemade wine will not be completely transparent. You don't have to be afraid of it appearance drink has not yet formed.
7. Control of sugar content. It's time to decide on the sweetness of young homemade wine. Since active fermentation has already ended, all the added sugar will not be processed and will remain in the drink.
Sugar is added, focusing on their own taste preferences. First, 1-2 liters of wine are poured, sugar is added to it (no more than 100-200 g per liter), mixed, the wine with diluted sugar is poured back into the bottle, and then mixed again. If the sweetness of the drink suits, then you can not add sugar at all, as you did in the case of dry wine.
8. Quiet fermentation (ripening). 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.
The bottle of wine is again put under a water seal (recommended) or tightly closed with a lid. It is advisable to store the container in a dark cellar or basement at a temperature of 10-16°C. If this is not possible, then the young wine should be provided with a ripening temperature of 18-22°C, but not higher. It is important not to allow sudden temperature changes, otherwise the taste of the drink will deteriorate. The minimum aging period for white wine is 40 days, for red wine - 60-90 days.
Every 7-10 days it is desirable to pour the wine from one container to another through a straw, removing it from the sediment, as we did at the 6th stage. As a result, the wine will become lighter and lighter. At the same time, you control its taste.
9. Artificial lightening (pasting). Even after several months in the cellar, homemade wine can still be cloudy. If this does not suit you, then you can use wine purification methods from impurities. The most common methods are pasting with gelatin or egg white.
It should be remembered that clarification only improves the appearance of the drink, without affecting its taste in any way, so I recommend clarification only in extreme cases.
Wine is ready!
10. Bottling and storage. On the last step The wine is bottled and sealed with corks. Homemade wine should be stored in a cool dry (6-8°C) place lying down. The temperature can be even lower, the main thing is that the drink does not freeze, because then it will lose its taste, and defrosting will no longer help.
From the moderator- I am engaged in laying wine and found such material, I share it - not for connoisseurs, but for "dummies", I guess. Affordably written.
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 and 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, right product- wine varieties.
The berries of these varieties are small in size and dense in clusters. Below are a few valuable advice 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
Creation quality wine- the process is quite simple, if you strictly follow all the steps of the recipe. The following is step by step process 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 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 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 further deprive finished product 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 grow mainly varieties with low content fructose, 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 up and pour sugar into it, stirring the mass until the latter is completely dissolved. After that received sweet composition Pour back into wine container.
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 wine hail 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 dry cool place. The Product That Passed It All preparatory stages right, will be able to score all that wonderful aroma and the depth of taste for which many love grape wine so much. Good luck!
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 is undoubtedly more fragrant and healthy. 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
Making 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, it is best to store 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.
