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Raw materials

Raw materials should be of good quality. Do not make wine from rotten, spoiled fruits and berries. They should not be overripe, not damaged, and fit for food. It is best to prepare wine from grapes of special varieties. But if there is no such raw material, any one will do. From blue grapes to red wine, from yellow - white, from red - pink. You can mix grapes of different colors with the blending method and get interesting shades and tastes. Besides grapes, you can prepare wine from any garden and forest berries (raspberries, blackberries, cherries, cherries, currants, gooseberries, strawberries, strawberries, cowberries), and also from fruits - from apples, plums and apricots.

Containers and utensils for house wine

Ideal for making wine usewooden barrels made of oak. Since this container is not always available in the city, it is possible to make wine in glass bottles, which are hermetically sealed with stoppers. In the plugs, it is necessary to make holes and insert rubber tubes, tightly sealing the edges of the hole in contact with the tube. For ready-made wine, you can use bottles with screw caps or stoppers. The main condition is sterility.

Preparation of wine

In addition to fruits and berries, you will need sugar. The amount depends on the strength of the drink you want. The wine is sweeter, the stronger. In the wine of the standard strength of 9-12 degrees sugar - 20-25%. Next, you need to choose a room in which the wine will wander and stand out. The air temperature in it should be + 20 ... 25 ° С, without large fluctuations. First, the must be obtained from the raw material, which then must be fermented, clarified and settled. Wash raw materials before starting the preparation of wine. On the surface of fruits and berries are present bacteria, through which the process of fermentation will occur. If wine is from grapes, these bacteria are enough. In other fruits and berries it is necessary to add wine yeast. The juice (clear juice) is best from the raw material to be obtained on the juicer. Juicy berries and fruits can be crushed by tolstick and squeezed manually through the fabric. The remaining cake should be boiled for half an hour and add the broth to the raw juice. But first, if necessary, in the raw juice you need to add yeast (1-2 grams per liter of wort), then sugar - 100-150 g per liter of juice, depending on the acid of the raw material. When the juice begins to wander (after 2-3 days) , it should be poured into a container that is closed with a stopper with a tube. The end of the opposite tube is lowered into a container of water. Fermentation will take place during 2 months. Then a month the wine should settle in a cool place. After that, gently through the hose, it is poured into bottles, sealed tightly and allowed to stand for at least three months at + 10 ° C.