Production of homemade wine from grapes. Making wine from grapes at home. Homemade strawberry wine

Homemade cherry plum wine: cooking methods

Cherry plum, regardless of the variety, as a rule, bears fruit well; jams and jams are made from its fruits. In addition, you can cook very tasty homemade cherry plum wine. This requires... Next →

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 the 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 wine) to turn out really tasty and fragrant, it is necessary to use exclusively high-quality and, most importantly, the right product for its creation - wine varieties.

The berries of these varieties are small in size and dense in clusters. Below are some valuable tips 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

Creating a quality wine is a fairly simple process if you strictly follow all the steps of the recipe. The following is a step-by-step process for 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 a 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 later deprive the finished product of a 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, mainly varieties with a low fructose content grow, 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, pour the resulting sweet composition back into the container with wine.

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 grape 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 a cool, dry place. A product that has gone through all the preparatory stages correctly will be able to gain all that wonderful aroma and depth of taste, for which many people love grape wine so much. Good luck!

Wine is a healthy drink that can be prepared in many ways. Homemade wine does not contain dyes and preservatives, and additional harmless ingredients are chosen by the owner independently. The sacred drink of the gods in ancient times was used as a cure for many ailments. Today, wine also has many admirers, but not everyone is familiar with the technology for producing this sparkling aromatic liquid.

Calorie content and the benefits of homemade wine

When studying the chemical composition of the drink, it turns out that homemade grape wine contains water, organic acids, ethyl alcohol and minerals. Its energy value is great - every 100 ml of the drink contains 80 kcal. Useful properties of home-made wine are as follows:

• restoration of immunity;
• body disinfection;
• strengthening the heart and blood vessels;
• acceleration of metabolic reactions;
• enrichment of blood with valuable substances.

In order for homemade wine not to lose its qualities, it must be stored properly. It is best to put the barrel in the cellar, since the underground room has optimal temperature conditions. If at the time of preparing the drink the berries were not sweet, you can correct the situation with sugar, adding it at the initial stage at the rate of 50-100 g of sand to 1 liter of juice. Sugar neutralizes the effects of alcohol and prolongs the life of the drink.

Preparing to make wine at home

Delicious grape wine at home is not obtained from every variety of berries. Table varieties do not leave the desired aftertaste, it is recommended to replace them with Chardonnay, Isabella, Pinot Noir, Cabernet Sauvignon, Riesling, Merlot, Pinot Blanc and Sauvignon Blanc. To make sweet wine, you need to stock up on muscat berries.

The technology for preparing the drink requires dry bunches, so the crop should be harvested in sunny weather. You can cut the tassels from the end of September until the arrival of frost. A rotten and frozen product is not suitable for winemaking.

Table wine is made from slightly unripe berries, since the strength of the drink depends on the length of stay of the bunch on the vine. If you want to get a dessert look of the drink, it is better not to collect the fruits until they begin to wither.

High-quality homemade wine from grapes can only be obtained from ideal berries. Rotten, dry and disease-damaged fruits are thrown away. The twigs are also removed, giving the drink astringency and bitterness. The unpleasant aftertaste is due to the content of tannins in them.

Sorting grapes sometimes takes a lot of time, but the work will pay off by the fact that the drink will leave a more pleasant aftertaste. It is not necessary to wash off the whitish coating from the berries - it is a natural yeast involved in fermentation. The dishes in which the fermentation process will take place are smoked with sulfur on the eve of the spill. The substance will prevent the formation of mold inside the bottle.

Basics of making grape wine

In order to avoid premature fermentation, experts advise not to delay the processing of sorted berries. For thorough crushing, you need to get a special crusher or use a wooden rolling pin. If you want to get white homemade wine from grapes, the juice from the pulp is separated immediately. During the production of a red drink, these products are left in one container.

Enamelware with crushed grapes is covered with a cloth and cleaned for 3 days in a room with a temperature of 20 - 22 degrees. They visit the container three times a day and stir its contents. During this time, the berries turn into a must, and the pulp floats. On the 4th day, the juice is filtered. To obtain a tart drink, the wort is kept unfiltered until the 6th day.

For lovers of sweet wines, experts suggest improving the recipe - in the first 10 days of fermentation, a small amount of sugar is required to be introduced into the mass. As soon as the drink takes on the taste of sweet tea or compote, the addition of sugar is stopped. As the fermentation process is completed, it is useless to sweeten the wine.

Do not rush to throw away grape cake (pulp) from it can still be used for.

After filtering the grape juice, it is poured into glass bottles and sealed with a nylon cap. Some craftsmen prefer to cover the dishes with a rubber glove. To release air, it is pierced in several places, and so that the glove does not fall off, it is tightly fixed.

Finally, the dishes are cleaned in a cool place, the temperature of which does not fall below +10°C. Violation of this condition prolongs the fermentation period. While the juice is bubbling, it is filtered weekly, not allowing the sediment to spoil the taste. After about 2 - 3 months, gas formation should stop, and now you can do the first tasting. A strong sweet liquid, in which the presence of sugar is not felt, indicates readiness for use.

Classic grape wine: recipe

The pure drink recipe requires only two ingredients:

1. grapes of any variety - 10 kg;
2. granulated sugar - 3 kg.

The berries are crushed in a wide bowl in small portions, then covered with gauze and cleaned in warm conditions for a 5-day fermentation. Twice a day, the mass is stirred with a wooden spatula. Fermented fruits are thrown into a colander and squeezed through gauze to drain the juice.

The juice is poured into clean bottles, sweetened with sugar and mixed. The containers are sealed with a pierced glove and its behavior is observed. As soon as it is noticed that the glove has ceased to inflate, the drink is carefully filtered and poured into bottles. The container is closed with stoppers. A month later, the wine is filtered again and again cleaned in the cold for infusion.

Berry-grape wine

Studying simple ways to make homemade wines, we find a recipe with raspberries and currants. Let's break it down step by step:

After 3 days, wine from grapes at home continues to be prepared, removing the floating berries and squeezing them. At the next step, 1 kg of sugar is dissolved in 10 liters of boiled water. This syrup, along with grape juice, is poured into a bottle. The dishes are sealed with a glove and left for a week. On the 8th day, 700 g of sugar is poured into the mixture and wine from berries and grapes is removed for 2 months in coolness.

How to make wine with water

To translate this recipe into a sparkling drink, you will need the following components:

• water - 7.5 l;
• grapes - 5 kg;
• granulated sugar - 3.5 kg.

The process of creating a drink is straightforward. First, the berries removed from the branches are kneaded, poured with water and sprinkled with sugar. The mixture is then allowed to ferment for a week, but the must is stirred three times a day to prevent mold. After 7 days, the liquid is separated from the sediment and poured into a bottle, which is closed with a glove. Next, the container is placed for a week in a not hot room, and on the 8th day the drink is filtered and tasted. Monthly exposure gives the wine richness.

Expanding the range of homemade drinks

Wine "Isabella"

All wine recipes are approximately the same, but in the process of obtaining a drink from the Isabella variety, it is recommended to dilute it with 12 liters of water. The volume is given for the ratio of 5 kg of grapes to 3 kg of sugar. Water reduces the astringency of the drink and does not spoil its aroma.

"Moldova"

Useful red wine from grapes at home is given by juicy berries of the Moldova variety. But they are difficult to process. For beginners in the field of independent winemaking, masters recommend removing the skins before primary fermentation. If left on, the thick skins will create a bulky pulp that will erase the true taste of the wine and make it tart.

The following recipes make the wine unusual. If you want to get clove wine, throw a "cushion" with crushed cloves into the barrel. As soon as the juice ferments, drain it into another container.

Fragrant Moselle wine is prepared in a barrel, evaporated with a hot decoction of mint and elderberry. The liquid is not poured out until the container is saturated with the smell of herbs. The barrel is then filled with grape juice and elder flowers and mint leaves are placed on top.

Found an error? Select it and click Shift+Enter or

There are dishes that are more successful for a woman, but there are purely masculine joys of gastronomic life, where men have no equal! Yes, we are talking about winemaking, because only a gambling man can produce homemade wine from grapes, the recipe of which becomes his pride! A woman here can only be “on the hook” - to prepare the container, and to cheer up the man and praise him for his skills and enthusiasm!

We will share with you the classic technology for making homemade wine from grapes, the recipe of which will allow even a novice winemaker to be proud of the result. So let's get started!

Terms

Mezga is the initial, intermediate product of winemaking technology. It is a mass of crushed grapes, with or without ridges. The stems must be taken away, otherwise the wine may be bitter.

Wort- this is not clarified grape juice that stands out from the pulp. This is, in fact, a young wine that has not yet begun to ferment.

Fermentation- the process of reproduction of wine yeast, which process fruit sugar in berries into alcohol, and as a result we get wine!

What is the best grape variety

For the production of homemade grape wine, technical (wine) grape varieties should be used. The clusters of these varieties are small in size, the berries are small and close to each other.

These are varieties such as Merlot, Isabella, Cabernet, Muscat, Sauvignon, Dove, Chardonnay, Riesling and others.

Preparatory work

Harvested or bought grapes should not be washed, because wine yeast lives in abundance on the surface of the berries. The grape harvest, harvested after heavy rainfall, is not suitable for the production of natural wines for the same reason. And do not be afraid of dust on the surface of the clusters either - it will settle, and in the process of fermentation the juice will self-purify.

The grapes must certainly be free from atmospheric moisture and be dry - this is an important condition for high-quality homemade grape wine, the recipe of which we are studying. However, this applies to any of the recipes for making wines at home!

We separate the berries from the ridges, selecting moldy, dry and spoiled - they can spoil the taste of the drink. Now we need to transfer the raw materials to the state of pulp, and it is more convenient to do this in parts, if we crush the grapes with an ordinary potato masher.

You need to knead diligently so that each berry gives all the juice.

If winemaking promises to become your hobby, then it is justified to purchase a special crusher. For a small amount of wine material, you can also use a meat grinder.

grape homemade wine recipe

Stage I

The resulting mass of pulp is poured into a large prepared container - a wooden or polyethylene barrel, or an enameled pan, given that it only needs to be filled 2/3. We cover the container with a cotton cloth and fasten it around the circumference of the dish.

Temperature conditions for fermentation: 18-23°C. If the temperature is higher, the quality of the final product will suffer, or even vinegar fermentation will begin, which will turn the wort into vinegar.

Temperatures below 18 ° C will slow down the fermentation process, which may not even begin at this temperature.

Experienced winemakers advise: if you brought grapes from fresh air with a temperature of 10-15 ° C, then the grape clusters should warm up to the temperature of the domestic premises.

You can not even begin to crush them until they gain heat.

Leave the container with grape pulp alone for 3-5 days. The very next day, the rapid growth of yeast bacteria begins, accompanied by fermentation.

The wort begins to actively separate, and the pulp begins to collect on the surface of the liquid mass, which is helped by the active release of carbon dioxide. This risen pulp must be mixed with the must more than once a day, otherwise the pulp will peroxide and spoil the future wine.

Many winemakers use only freshly squeezed juice to make homemade grape wine, and discard the skins and seeds. But, to get a fragrant drink with a beautiful rich color, professional winemakers will never refuse the pulp, which gives the wine a noble aftertaste!

Stage II

After the prescribed 3-5 days, squeeze the pulp - first through a colander, then through several layers of unbleached gauze. Now, for subsequent fermentation, the wort is poured into a volumetric glass container by three quarters of the volume and tightly closed with a cork with a straw.

If we leave the pulp, then we skip the previous step.

This tube to remove carbon dioxide is called a water lock, which protects the wort from oxygen and souring. We lower the tube with one end into the wine, the other into a liter jar or glass of water.

At the same stage, we also regulate the strength of homemade wine from grapes. It depends on the amount of fructose in the berry and the amount of sugar that should be added during the fermentation process. Grape varieties grown in our countries do not contain fructose above 20%, and therefore the missing sugar must be added. Otherwise, we will get dry sour wine.

Add sugar dosed: 200-250 g of sugar per 1 liter of wort. To do this, you need to pour a little juice, heat it and dissolve sugar in it, and then pour it into a common container and securely close it with a cork.

In general, grape must without pulp ferments for approximately 21-30 days at room temperature. During fermentation, the yeast settles to the bottom, the wine clarifies and gradually acquires density, and the release of carbon dioxide stops.

Stage III

We separate the sediment from the clarified must: by draining (through a tube, lowering the second container below the container with wine). If it didn’t work out carefully, then we filter the wine through several more layers of gauze.

Checking the sweetness If you like dry wine, you don't need to add sugar. If you like sweet wine more, then add sugar, remembering to mix it in wine until completely dissolved.

Pour into prepared dark-colored glass containers and seal loosely so that carbon dioxide still escaping finds its way out.

Stage IV Stage V

This stage of winemaking at home is different, because. every artist has his own opinion. We are talking about the sterilization of unripe grape wine.

Some winemakers believe that the wine should mature naturally for several months, and it should not be disturbed. For natural maturation, it is necessary to install water locks for each bottle and place it in a cool and dark place until the complete cessation of fermentation of wine from grapes.

Maturing usually takes at least 2-3 months, during which the wine is drained several times from the resulting sediment.

Another part of winemakers insists on sterilization of bottles with wine material and its further maturation in tightly sealed dark glass containers.

How to do it, according to this recipe?

1. Pour the wine into bottles, cork loosely, wrap it with any cloth and place it in a tank with water (it should reach the bottle hangers).
2. We lower the thermometer into one of the bottles and sterilize until the temperature of the wine in the bottle rises to 60 degrees. This completes the sterilization process.

During the sterilization process, wine yeast is completely killed, thereby further fermentation becomes impossible. At the same time, the bottles in the water are closed with corks loosely - to release carbon dioxide.

At the end of sterilization, the bottles are tightly corked. Leave to cool at room temperature, and then take out to a cool place for storage.

The wine material that has passed sterilization is excellently brightened, matures qualitatively, and the wine is distinguished by a velvety softness of taste, with a magnificent aftertaste. Drink of the gods! But even after sterilization, it needs to be “drained from the sediment” several times.

Wine with the addition of water and wine yeast (video)

You can store homemade wine from grapes, the recipes of which we have examined in detail, for up to 10 years, at a temperature of 10-15 degrees.

Homemade wine is a tasty and healthy drink. It is served with hot and cold dishes or consumed exclusively as an aperitif. Invigorating taste, subtle alluring aroma, unsurpassed bouquet of organoleptic properties. Good red homemade wine removes radionuclides, stabilizes blood pressure, increases hemoglobin and eliminates the harm that unhealthy and high-calorie foods have on the body.

Neither a social event nor a family celebration can do without wine. Almost any berry growing in your garden can serve as the basis for an exclusive drink: raspberries, currants, strawberries, cherries. Juicy apples, pears, plums or apricots are also an excellent base for wine must.

Even old jam can find a second life and surprise your guests with a wonderful drink. But the crown berry of winemaking is, of course, grapes.

The subtleties of making wine at home

Wine is the drink of kings, so in its production you need to pay attention to some of the subtleties of manufacturing:

• homemade wine does not like proximity to metal objects (bowls, buckets, spoons);
• berries and fruits must reach technical maturity - the presence of unripe or rotten fruits in the must is highly undesirable;
• with insufficient sugar content of the fruit, the addition of sugar and water is necessary (only very sweet grape varieties do not need this);
• strict adherence to the recipe and compliance with the comfortable temperature regime will provide your product with bright taste qualities;
• if wine yeast is not used, the products are used unwashed.

Even if you don’t have a clue what the name of the grapes that curl around a country fence or a house is called, if you follow all the instructions and have a little experience, you will get a wonderful aromatic drink. Depending on the variety, the wine will get a red or pinkish hue.

Step-by-step instructions for making homemade wine

Even if you have the simplest recipe in your notebook, you still need to tinker with it, since winemaking does not accept fuss, and making homemade wine is a rather lengthy process and goes through several stages:

Mounting house wine

If there is a need to increase the degree in wine, this is done very simply: before maturation (quiet fermentation), add 40 0 ​​alcohol (50–100 g per liter) to it. It can be either store-bought vodka or cognac, or home-made purified moonshine.

Taste, treat, but do not abuse!

Video: delicious homemade wine