fruit liqueurs and tinctures from a variety of fruits and berries had to make many housewives.But homemade grape wine requires a different approach. Firstly, for the production of wine is not suitable any berries.The grapes must be well matured who received sugar, not rotten or bruised.A couple of rotten grapes and grape wine home will be spoiled.Experts do not recommend choosing a wine isabella varieties, in some countries, this grape is generally considered harmful.Although it is debatable: homemade wine from grapes "Isabella» perhaps the most popular.
Sugar can be improved if the cut grapes podvyalit bit dry for 1-2 weeks.For good wine grapes with sugar content not less than 20%.
for vintages require capacity, filters and water valves.We need, in principle, also the press, but if homemade grape wine produced in small quantities, can not do without it.As the containers are suitable glass bottles, wooden barrels or containers of sta
as the filters can be used sieve, gauze, cloth, or even an ordinary colander.Water trap you can buy in a store or make a simple rubber gloves.The wide part of the glove is worn on the neck of the vessel and tightly fastened, and one of the fingers is attached a piece of drip tubes.The other end of the tube is lowered into a jar of water, and the water trap is ready.It is necessary to avoid contact with the fermenting juice oxygen.Additionally, you will need a dark room.The lack of light and oxygen - a mandatory requirement.The latter, without which it can not do winemakers - patience, effort and time.Can not rush the process at any stage.
How to make wine
collected (or purchased) can not wash the grapes.On the skin of the fruit wine yeast are alive, providing a natural process of fermentation.Grapes simply crushed by hand or with a special press.The resulting mixture of juice, skin and seeds (the pulp) fill tank to 2/3 and left to ferment for 4-5 days.It is advisable to regularly stir up rising pulp.After 5 days, the fermented juice (must) very carefully drain.The solid fraction is separated from the mash filtration.When pumping is directly measure the exact amount of the resulting mash in case if you need to add sugar.
Dry wines obtained by fermentation with no added sugar.But usually homemade grape wine do with the addition of 200-400 g of sugar per 1 liter of wort.Sugar can be dissolved in a small amount of preheated wort, and then pour the solution into a container and mixed thoroughly.Further fermentation should take place in a dark room and a water seal that must not come into contact with oxygen.Continue this step at least 3 weeks.
After 3 weeks in the container, a large number of soft sediment.Future homemade grape wine must be drained through a tube so that the residue left on the bottom.The net capacity of the new wine will continue with the secondary fermentation water lock for 30-40 days, after which it again will have to merge in the same way.
next stage of fermentation takes place in the tightly closed containers in a month.Followed by another process of draining the wine from the sediment.Just need 3-4 such procedures, the interval between which will be 30-40 days.Each time the container is formed in less sediment.After 120 days of wine need to pour into bottles, cork tightly and put them to withstand.The greater the exposure, the richer will bouquet.
House wines are good that the winemaker knows: that the beverage made from the best raw materials without adding any chemicals - just pure grape juice, luck and warmth of the human soul ...