Harvesting grapes in a timely manner is just as important as growing a sun-loving crop correctly. Delay is unacceptable, since every day the losses are 2 - 3% or more if the harvest is delayed and the berries begin to deteriorate. The harvest time is determined by the sugar content of the grapes - the sugar accumulation of the clusters should be maximum.
How to determine the ripening time of the crop
Agronomists recognize vine ripening time by two factors:
- Physical maturation - harvesting starts after the ripening of all bunches.
- Technical - the term is determined based on the requirements for wine products. Although the clusters may remain immature physically.
Grapes are considered ripe when a combination of several factors:
- Saturated shade of grapes.
- Measurements of sugar content with a hydrometer at intervals of 1 - 2 days show the desired value.
- Refractometer control confirms the ripeness of the grapes.
It is preferable to use a hydrometer, since it shows more accurate data.
The degree of ripeness of grapes using a hydrometer is set as follows:
- From several bushes we cut brushes with a total weight of 3-4 kg.
- We make juice from raw materials.
- We examine the strained juice with a hydrometer, which shows the amount of sugar. We draw up a harvest plan based on comparative data. They are calculated by increasing the percentage.
If the number of rotten berries on the vine is steadily growing, we harvest the grapes a little earlier, preventing mass damage to the bunches.
Technical grades
The harvest of technical varieties is removed when the grapes ripen before the berries accumulate the required amount of sugar and acids. These figures depend on the type of wine that will subsequently be prepared from grapes. The same variety reaches technical maturity in different time, depending on the intended use of the crop.
Technical varieties are preferably collected in a continuous way. But sometimes agronomists use selective harvesting if there are mixed varieties or diseased clusters among valuable specimens. Thus, enterprises receive high-quality raw materials for the preparation of juices and fine wines.
Rules for harvesting table varieties
It is customary to harvest table grapes at the stage of consumer maturity. The sugar content index for very early and early varieties should start at 12%. For other varieties, a value of 14% or more is acceptable. The maturity of table varieties is assessed by taste and appearance. In laboratory conditions, the maturity of the culture is determined by chemical analysis.
It has been noticed that with increased sugar content, bunches of table varieties are preserved better. Due to the uneven maturation of the brushes, the crop is harvested in 2-3 doses. Between cleanings make a break of 5 - 7 days. When removing the bunches, do not allow them to be damaged and erase the pruin plaque. Plaque improves the presentation of fruits and protects them from decay. During harvesting, the grape brush is held by the scallop.
Strengthening accuracy in work is necessary if the grapes will be transported over long distances or lie in storage for a long time. In no case should cut brushes be kept in the open sun or left in the rain. A container filled with bunches should immediately be removed to a shaded area of the yard.
Principles of harvesting and storing grapes
In central Russia and other regions of the CIS, grapes begin to be harvested in August, when the fruits are well ripe. The degree of maturity is determined not only with the help of instruments, but also by taste. Juiciness and ripeness indicate the readiness of raw materials for the fact that it can be cut.
If you don't know when to harvest grapes for wine, taste it. For light table drinks and white varieties, the berries should have a noticeable sourness and a minimum of sweetness. But the clusters should not be too green either, otherwise the wine will acquire a grassy aftertaste.
If the brushes go to semi-sweet or dessert wine, the grapes should be harvested when the fruits pick up more sugar. In other words, they must become overripe. Some winemakers use dried fruits to give the drink a specific raisin flavor.
What is the right way to harvest grapes? To keep the bunches well, they are cut in dry weather. Rain and dew during gardening should not be. It is advisable to have time to cut the brushes before noon, then they will exude a more intense aroma.
When asked how best to pick grapes, agronomists answer that this should be done in several steps, focusing on the maturity of the bunches. The selective approach is more troublesome and takes time. However, for the sake of obtaining high-quality wine, it is worth trying.
In general, the process looks like this:
- The brushes are carefully taken by the comb and cut with pruners without touching the berries.
- The harvested crop is carefully inspected.
- High-quality raw materials are placed in wooden boxes measuring 40 x 60 x 20 or deep baskets with a capacity of 10 - 12 kg (the baskets are pre-fitted with burlap inside).
- The container is placed in the shade under a canopy.
- For storage, the grapes are removed in the refrigerator, spread out in plastic bags, or in a cellar.
A large number of grapes are conveniently stored in boxes. The bottom of the container is sprinkled with sawdust of hardwood. The thickness of the layer is 2 cm. Clusters are laid out on the sawdust in one layer and the raw materials are sprinkled with a thicker layer of chips - 4 - 5 cm. The boxes are taken to the cellar, where the temperature is stable at +2 - 3 ° C.
Choosing the time of harvest for making wine
What does an ordinary person do when thinking about making homemade wine for the first time? That's right, he starts looking for a recipe. He calls friends who are at least a little familiar with winemaking, intensively searches the net, jumping from one site to another, runs through the thematic forums with his eyes. And all in order to find a simple recipe and get by with improvised means, without spending money on any acquisitions. Yes, and the idea to make wine often comes just when the grapes have already been harvested, some of the berries are frozen, some are raisined, some are processed into juice, but the excess is still quite large, and there is simply nowhere to put it. It was then that the brilliant idea of \u200b\u200bmaking his own house wine. “Well, many do it - and everything goes great! Why shouldn't I be able to? Why am I worse? - this person thinks. “Nothing,” we answer him. But remember: not having at least a general idea of the processes that take place during the preparation of wine, you are left to chance - and then how lucky.
Even the ancients said that winemaking is an art. They compared a bottle of good wine with the canvas of a brilliant artist. On such a canvas, every stroke of the brush is carefully thought out, every stroke is in its place, and all this is saturated with an intuitive attitude. So here. It is impossible to make high-quality wine if you do not understand, if you do not feel at the level of intuition the very nature of grapes. Therefore, there is none universal prescription, not a single perfect technology has been developed. For the same reason, there are family secrets of making wines at the oldest wineries, where winemakers “feel” their grapes with their skin, and the cultivated vine is cherished like a child. And even if you do not claim the excellent quality of the product, it is still better to gain basic knowledge regarding the upcoming process.
Meanwhile, even such a seemingly simple step preceding the main process as grape harvesting deserves special attention. The condition of wild yeast, the optimal ratio of sugar content and acidity of berries depend, in particular, on the correct collection.
Preserving Yeast
Beginner winemakers, focusing on the maximum simplicity of the recipe, get their drink using wild yeast. Wild yeast colonies are found in abundance on bunch twigs and grape skins. For the proper fermentation process, it is necessary that as many of these "savages" as possible get into the wort. Otherwise, the sugar contained in the berries will not ferment completely, or even worse, the must will not ferment at all. That is why the berries are not washed before processing.
Firstly: you can not pick grapes immediately after the rain, and also within three days after it. It is clear that a huge part of the yeast is simply washed off the berries with streams of water, and it takes time for those that survived to multiply. If the summer turned out to be rainy, and you can’t manage to choose the right time to collect, you need to do it in advance homemade sourdough, which in difficult times will support fermentation.
Secondly: you can not pick grapes early in the morning, while the dew is still lying, at night, when it has already fallen, and in the fog. In addition to the fact that moisture adversely affects the condition of the yeast, it also spoils the taste of the future drink, making it watery. In conditions of heat and moisture, putrefactive processes are activated, and if there are rotten berries in the bunch, they are able to infect all their neighbors in a short time.
Thirdly: clusters intended for making wine should be carefully cut with scissors or secateurs, and the cut bunch should be held by the petiole so as not to damage such an important plaque on the berries for home winemaking, because our yeast helpers live there, in this plaque.
Fourthly: in order to avoid damage to the berries, the grapes after being cut for transportation are placed in a flat container, avoiding buckets and similar containers.
Sweet - sour
Then you must decide how you want your wine to look and assess the area where your grapes were grown in order to choose the best time to harvest them.
The right time is of great importance for a balanced ratio of sweetness and acidity in the future drink. Berries should ripen as much as possible, but not overripe. Although not everything is so clear-cut here.
In countries with a warm climate and sweltering heat in summer, residents prefer light table wines. This, we recall, dry wines of a small fortress. The fortress, in turn, directly depends on the content of sugar in the grapes - the more sugar, the higher the degree of wine. The maximum amount of sugar in varieties grown under the southern sun is too much for light wines. Therefore, they begin to collect it until the moment of “physical” maturity, this is the so-called “technical” maturity. It is characterized not only by a certain level of sugar, but also by a certain degree of acidity. Grapes are plucked when both of these indicators have reached the desired values.
For the preparation of dessert, sweet wines, which are very popular in temperate Russian latitudes, on the contrary, grapes are harvested when the berries have gained the maximum amount of sugar. Stronger wines come out of such grapes. Here it is important not to overexpose the bunches on the vines. After physiological maturity, if it is not quickly removed, the grapes rapidly "age" - overripe, losing acid. With a lack own sugar in the wine material, it is replenished with the addition of granulated sugar, thus preparing semi-sweet and sweet wines. Replenishing the lost acid is more difficult.
Of course, on an industrial scale, special devices are used to measure the level of sugar and acid. At home, we recommend the following. A couple of weeks before the expected collection, select a few berries from bunches hanging at different heights, from different parts of the world and taste them. As soon as the sweetness has stopped growing, and the acid is no longer so caustic and stays at the same level for a couple of days, it's time to harvest.
The ripeness of grapes can also be determined by their appearance. Red varieties acquire their color, and white berries become as if transparent, their peel becomes thinner, easily separated from the pulp, and the seeds darken and shine through it.
About temperature and selective assembly
As you know, the temperature for optimal fermentation fluctuates around 20 ° C. It is desirable that the grapes intended for making wine be at the same temperature. Therefore, you should not collect it in the midday heat - the best hours for collection are recognized as morning and evening, when the ambient temperature just keeps at 20 ° C.
For a better result, it is recommended to use freshly picked ripe grapes for processing. And if you start crushing the berries overheated by the sun, the wort will turn out very warm and ferment quickly, leaving unprocessed sugar. Conversely, if the collection is carried out at low temperatures, the clusters should be allowed to lie down in the room and warm up to the optimum temperature. Otherwise, fermentation may take a long time.
Getting into processing only ripe bunches provides selective harvesting, when only ripe bunches are cut, and not the whole crop. Beverages made by the wine industry with selective harvesting are much more expensive than those produced with full harvesting, as sampling involves additional effort and expense. Maybe this is not so convenient on an industrial scale, but it is very suitable for home winemaking, when wine can be put in your free time in several stages.
When to Collect Isabella
It should also be borne in mind that the time for harvesting grapes of the same variety in different climatic zones can vary significantly.
In the temperate latitudes of Russia, more or less suitable for growing grapes in terms of climatic conditions, the Isabella variety has become widespread. Frost-resistant, undemanding to watering and fertilizers, to chemical protection against diseases and pests, it grows, giving a bountiful harvest. It grows, forgiving even one hundred percent inattention to itself of its owner. And this, you see, is a very tempting characteristic for someone who chooses an unpretentious variety.
So, Isabella for making wine in the same year is harvested with a spread of up to forty days in different regions of our country. However, she does not have time to ripen everywhere. Because they grow grapes now even in Siberia! Not Isabella, of course, but still. Twenty years ago it was considered impossible in principle. But now is not about that.
Grapes Isabella belongs to the table-technical variety. It is used, as you know, both for food and for making wine. In addition to examining the appearance and taste, in order to determine the ripeness of Isabella, you must definitely smell the bunch. During the period of full ripening, the berries emit a characteristic aroma inherent in this variety.
Icevine
For the preparation of this mysterious drink, which means “ice wine”, none of the above is suitable. Here is the time to harvest the inquisitive mind will guess by the name. It comes after frost. Grapes are left on the vine and harvested after freezing the berries naturally. Only in such conditions comes the "technical" maturity of the grapes intended for the manufacture of this wine. Winemakers, contemplating making ice wine, often take the risk of leaving the harvest on the vine. The fact is that frosts should come sharply, with a large temperature difference. If this does not happen, and the wet off-season is long, the crop may simply rot.
Summing up, let's say the following. The time for which the harvest is scheduled for a particular wine depends directly on weather conditions, ambient temperature, time of day, climate zone and the degree of ripeness of the grapes. The collection itself must be done carefully and carefully.
More information
The taste qualities of the grown grapes also depend on how ripe bunches are removed from the bush in time. Only experienced growers can determine the time of their cut. Berries should be harvested at the moment when the maximum dose of sugar is concentrated from them.
Grapes are harvested in a given region at different times depending on the variety. For example, in areas with a cold climate, they prefer to cultivate varieties that ripen early and contain the maximum amount of sugar in the berries. As a rule, these are wine grapes.
Every self-respecting gardener should know when to harvest and how to do it correctly.
What is taken into account when determining the degree of maturation
Many novice growers are wondering when to harvest grapes for making wine?
Those who have already grown and processed grapes, the ripening time is determined by two main factors:
- Aging is physical. You can start harvesting only after the grapes meet the technical requirements of the products that will be made from them in the future (grape varieties for winemaking) For example, berries harvested after frost will not be stored for a long time, and they can be processed immediately - for juice or wine.
- Aging technical. The time when you need to harvest is determined in accordance with the requirements of the technology, which involves the use of unripe grapes.
The date on which the clusters are considered fit for harvest is determined by taking into account the following factors:
- appearance bunches;
- use of airmeter readings (they must be taken after 1-2 days, while checking the sugar level);
- readings of a refractometer used to check the degree of maturity.
How to harvest properly
If a day has already been chosen when the grapes will be harvested, it is necessary to carry out the collection quickly and correctly. It is recommended to adhere to the following rules:
- Grapes are harvested in dry weather and preferably in the daytime.
- A cut is made in several steps, before cutting, each bunch is checked with a hydrometer (to accurately determine ripening). This process is quite troublesome, but it pays off in full with the quality of the original product.
- Harvesting takes place before lunch, when there is no dew on the clusters, and the smell of the grapes itself will intensify as much as possible. As those who make wine from grapes later say, this factor affects the quality of the drink.
- If the number of berries that rot increases very quickly on the clusters, it accelerates as much as possible. Spoiled berries will affect the taste and quality of the wine.
- After harvesting, it is necessary to inspect the berries in order to identify rotten or unripe ones. Normally ripe berries can be used for their intended purpose, such as making wine or juice. The berries that ripen after harvesting are left on the bush or cut and set aside separately.
- If for some reason the harvesting is delayed, part of the crop may begin to see clearly. It can be processed into dessert or semi-sweet wine. Of course, many winegrowers prefer to keep the clusters and believe that in order to obtain quality wine, it is better to harvest at an overripe age. But if we are talking about the safety of the entire crop, then it is impossible to delay harvesting.
From the above, it follows that the entire crop must be harvested at a certain time and at a specific time, in compliance with all applied technologies.
How to store the harvested crop and process it properly
The rules for storing crops are quite simple and are as follows:
- Correctly stack the collected brushes. This will affect the duration of storage, and with minimal losses.
- Properly use cleaning equipment. This affects the overall appearance of the brush.
- Those bunches that are laid on long-term storage are removed from the bush first.
- The storage time of the crop is directly affected by moderate and warm weather. And also - the minimum amount of moisture in the soil.
- Even before harvesting, it is necessary to outline those bushes, the harvest from which will be stored for a long time. They need to be fed with a balanced phosphorus-potassium mixture; nitrogen supplements cannot be used for this.
- Exclude watering from the second half of summer.
Rules for cutting a bunch and its transportation
After determining the ripening time of the crop and the timing of the collection, it is necessary to remove it correctly in order to maintain its presentation. This allows you to do various ways harvesting grapes used by growers.
The manual collection method using secateurs, scissors or a knife allows you to almost completely keep all the collected brushes in excellent condition. Using this method, it is possible to simultaneously sort by external features.
The mechanized method of harvesting significantly reduces the harvest time. But at the same time, the appearance of grape brushes also suffers. Therefore, after harvesting, it is immediately necessary to re-sort the grapes in order to avoid further rotting of all berries.
Consequences of premature harvesting
Even experienced growers at least once made the main mistake and harvested grapes ahead of schedule. Of course, this happened at the very beginning of the path to growing this crop. But, as you know, they learn from mistakes.
It has long been known that if you harvest ahead of schedule, you can lose half of the expected harvest. And yet - prematurely harvested grapes are stored for a short time. That is, you can not even count on the fact that the cut bunches will ripen. And premature harvesting will negatively affect the general condition of the whole, which will ripen poorly.
Beautiful autumn time, the trees are covered with red gold, and for gardeners it is time when the grapes are harvested. It is he who is the symbol of the end and summing up the outgoing summer season.
At this plant many varieties, they differ in the size of the berries, their color, taste, ripening period. In order to enjoy the taste of fruits from the heart, the aroma of wine made by oneself, it is necessary to collect them on time.
Harvest time
During the ripening period of the grapes, its acidity decreases (the malic acid in the fruits becomes tartaric). At the same time, the sugar level rises, the color corresponding to the variety is acquired, and the accumulation of especially important aromatic compounds and minerals occurs.
The time of harvesting grapes depends on the purpose of using the berries. For fresh use, they are cut at the stage of consumer ripeness:
- the color of the fruit corresponds to the cultivated variety
- they have accumulated the required level of sugar
- they have a strong aromatic odor
If the berry is intended for processing, it is cut at the stage of technical ripeness, this is when it is ripe, but not too sweet and fragrant.
When scheduling the picking time, it is also necessary to take into account the weather conditions - this means that the weather should be dry outside so that there is no dew on the berries. If the taste, color, aroma suit you, you can start picking grapes.
Connoisseurs of a wine drink should know that its taste and aromatic properties depend on the quality of the grapes. To make the wine successful, the berries are harvested according to the rules:
- must not be collected after rain, in the morning or in the evening when there is dew or fog
- clusters cannot be picked, they must be cut
- hot lunchtime is not at all suitable for harvesting, since at high air temperatures the harvested crop begins to ferment
- picking is best done as the berries ripen
- in the presence of rotten berries, you should hurry with the cleaning process
The grape variety, the brand of the future wine, and the location of the vineyard affect the harvest time. In regions with a colder climate, varieties are grown that contain a maximum of sugar during the harvest period, and spirits are made from them.
Common variety Isabella
Isabella grapes, resistant to freezing, have taken root and are bred everywhere on our territory. It is grown in the Volga region, Siberia, in the black earth regions. This is a table-technical type, used not only for food. Thanks to excellent palatability, high yield, resistance to adverse weather conditions, the berry has become popular in the manufacture of wines. It can be large, medium in size, but the color is always dark blue with a whitish bloom. She is characterized by: tart, but sweet taste sour, slimy pulp. The ripe bunch is of medium size, winged conical shape.
The variety is late, so for those who are interested in when Isabella grapes are harvested, farmers have designated the period - the end of September in the southern strip, in the middle latitudes - October. But some gardeners leave the berry to hang until November, as they say, so that it picks up sugar, then the fruits impress with a fragrant smell and pleasant sweetness.
It is also important to know that although this variety was exported to us from America in the form of wine, it is now banned in European countries and the United States. This is due to the fact that the fruits contain an increased amount of pectins, which turn into methanol during fermentation.
Medicine often warns that drinks containing Isabella grapes are very dangerous for human health. But in its fresh form, it can be consumed to your heart's content, as well as in the form of juices, jams, preserves and others. delicious desserts. Isabella fresh improves immunity, helps with fatigue, invigorates, removes toxins from the body. In addition, she is still a favorite of lovers of homemade wines.
Determining the ripeness of grapes on the vine
Quality, taste, healing, nutritional properties appear only in mature berries. Collected ahead of time, they do not look attractive, they are poorly transported and stored. During the maturation, the berries do not ripen, but only deteriorate. So the harvest should be harvested on time.
But how to determine the ripeness of grapes on a bush?
Ripe white varieties are distinguished by a beautiful amber color with a golden hue, unripe - a dull greenish color. Dark ripe varieties have the same dark color of berries.
You should pay attention to other distinctive features:
- the stalk, with which the clusters are attached to the vine, must be hard, lignified
- the berry is soft and easily torn off
- there should be no sharp acidity with the taste of berries
- there is a rich sweetness
- the fruit should have a transparent and thin skin
- seeds are easily separated from the pulp and have a brown color
- well-pronounced aroma should be appropriate for the variety
If the ratio of acid and sugar in the fruit is pleasant to the taste, we can assume that the grapes are ripe. If it is noticeable from the clusters that they do not ripen before the cold weather, the leaves are urgently removed from the sunny side, the stepchildren are shortened to two leaves. Grapes in the shade are immediately exposed to the sun.
Cutting and storing grapes
The grapes should be cut carefully, holding from below, without pressing down the berries, in order to preserve the wax coating on them. It not only gives the clusters aesthetics, but also preserves the resistance of the fruit to decay. As a tool, a sharp secateurs, garden shears are used.
Different grape varieties have different ripening periods. Early maturing varieties in the phase of full ripeness must be cut quickly and also sold. Mid-season bunches can hang without spoiling until frost. It is better to cut table varieties in dry weather, and if it rains, they start work in two days. Berries need some time to evaporate excess moisture.
It is impossible to pluck individual berries from the clusters remaining on the vine, this will attract birds, wasps, which can ruin not only a single branch, but the entire grown crop.
If you follow the storage rules, fresh grapes can be enjoyed until May. It is better to store it in a dark basement with ventilation, where no light enters at all. From it, acid, sugar are destroyed in the berries, the characteristic taste is lost.
Not very juicy grapes harvested at the stage of full ripeness and in dry weather can be stored in layers sprinkled with sawdust.
Clusters stacked in a box at an angle and in one layer must be regularly inspected, spoiled specimens removed.
Medium and late ripening have good preservation, because their clusters are loose, the skin of the berries is thick, the flesh is dense.
The duration and quality of storage are also affected by the care of the plant, the fertilizers applied, and the yield.
Not all varieties can be stored, and if the bush is watered abundantly, the berry will not lie for a long time.
To keep grapes well and for a long time:
- watering is completed six weeks before picking berries
- reduce the load on the bush, if this is not done, the berries will be sluggish and crumble. This fact is relevant for a massive variety of clusters, so it is better to choose an option with a smaller yield, but of high quality.
- fertilizer application rates should not be exceeded. Phosphorus and potassium have a positive effect on the duration of storage during foliar and root dressings
- form a bush by the standard method with a height of up to seventy centimeters
It depends on a number of conditions - in particular, on the weather and the grape variety. There are grapes of three periods of ripening (varieties - for example):
- Pinot Noir, Gamay - early period.
- Merlot, Sauvignon - middle period.
- Grenache, Isabella - late period.
There is no ideal moment for grape harvesting, but as a rule, the removal of bunches begins in September, when the berries have reached maturity (depending on the variety, the ripening phase can last from 15-20 to 60 days) and will contain the most sugar. Grapes of the late ripening period (for example, the Isabella variety) begin to be harvested in the middle or end of October.
How can you tell if grapes are ripe? By softening the pulp of the fruit and acquiring the color characteristic of the variety. For example, white grapes go from green to more yellow and transparent. And also by accompanying signs: for example, when the stalk of the bunch became lignified at the junction with the vine, and
Experienced winemakers constantly check ripening berries for sugar levels and acidity using a special device and collect them in several stages, based on these parameters. But if you just want to enjoy great taste berries, you can ignore such nuances.
It is best to harvest grapes on a clear sunny day, and grapes harvested before lunch are more fragrant. Also pay attention to the sanitary condition of the vine: if you suddenly notice that gray rot has begun to affect the berries, then harvesting should be accelerated, otherwise it may die.
How to harvest grapes
The grapes are cut with secateurs and placed in a small flat container (no buckets!), The capacity of which is more than 10 liters. The stalks should be at the top. Grapes should be taken precisely for them, so as not to remove the wax coating on the surface of the berries - the shelf life of the grapes and the possibility of its fermentation largely depend on its presence.
By the way, it is for this reason that grapes cannot be harvested after rain and in the morning, until the dew has left it - the water washes away the plaque.
Before packing in a container, spoiled and dried berries should be removed from the bunches. Inside the container must be laid out with grape leaves or paper.
How to properly store grapes
For storage, varieties of late and middle ripening are usually laid - they have a denser skin. Optimal conditions for storage of grapes is considered a temperature of about 0 ° C and humidity of at least 90%.
Long-term storage of grapes is best done in a place closed from direct sunlight, and short-term storage in a conventional refrigerator.
Ways to store grapes
- Grapes are stored in shallow boxes stacked in one layer. It is better to use new boxes, or disinfect old ones with a 0.2% solution of potassium permanganate (an option is a 2% solution of copper sulphate). Be sure to line with soft paper.
- Grape bunches tie up by the leg or part of the shoot and hang on a wire or slats.
- Cut grape clusters together with two internodes of the shoot so that one is above the brush, the second is below it. Remove leaves and stems. Lower the lower part of the shoot into a bottle of water and secure so that the bunch does not come into contact with the bottle. Put a few pieces of charcoal in the water so that the water does not rot.
From time to time it is necessary to inspect the berries and remove the spoiled ones. To prevent the appearance of mold in the place of storage, pieces of sulfur checkers should be burned periodically.
Remember that the berries should not “sweat” during storage, so do not store them in sealed plastic bags or plastic containers.
