Home Salads and appetizers Secondary grape wine with their own hands. Homemade wine from grapes - simple recipes. The technology of making grape wine at home. Now let's talk about dishes and other necessary things.

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Secondary grape wine with their own hands. Homemade wine from grapes - simple recipes. The technology of making grape wine at home. Now let's talk about dishes and other necessary things.

Winemaking is a real skill, the secrets of which must be studied for centuries. However, anyone can make delicious homemade grape wine. And if you follow the detailed recipes, the taste of the resulting drink will be much better than what can be found on store shelves. To your attention and detailed instructions for cooking.

How to make wine from grapes at home classic recipe

Ingredients:

2 buckets of grapes;
sugar.

Step by Step Recipe for Classic Grape Wine:

Prepare the grapes themselves: sort out, remove rotten and spoiled berries, leaves and any other debris. Berries should not be washed, as there is yeast on the skin that causes fermentation. It will be enough to wipe the berries with a dry cloth. Bacteria that enter with unwashed grapes will die as a result of fermentation. Branches can be removed if desired. As a result, the wine will not be as tart.
Crush the grapes. To do this, you can use any device. The berries can be easily crushed with your hands, or you can use the more ancient method - stamping with your feet. Alternatively, you can use a potato masher to make mashed potatoes. The berries must be well ground so that the juice can stand out from them.
Transfer the crushed berries to a wooden, enameled or glass container. In no case should metal be used, it will spoil the taste of the finished wine. It is better to use a wooden barrel - this is a win-win option. Leave the mass for a few days. Twice a day, periodically mix everything with a wooden spatula. Thus, useful substances will be released from the skins.
After 4-5 days, the juice that has fermented is drained. In this case, the liquid must not be mixed. Squeeze the pulp with your hands. This stage is very important. If you do not drain the juice on time, then as a result the mass will turn out to be very sour. In this case, the wine will no longer work. The juice will have to be poured out or vinegar made from it.
Determine the amount of liquid obtained and add sugar to it with the calculation of 200 grams per 1 liter. Put on fire and, stirring constantly, heat up to a temperature of 45 ° C. Sugar dissolves, and the liquid itself begins to play. Heat is needed in order for the yeast to begin to revive and the fermentation process to begin.
Pour the juice into wine bottles and close tightly with a water seal. It is better to write the date, so it will be easier to navigate. Juice should play no less than 21 days. If the wine stands longer, it's okay, the main thing is not less.
After a month, drain the liquid through a tube, trying not to raise the sediment at the bottom. To do this, take a plastic bottle, place one end of the tube into it, the other into the bottle. The bottle should be well below the level of the wine bottle. Remove one end of the tube from the plastic bottle and draw in air. As soon as the juice starts to flow, put it back into the bottle.
The container into which the wine was drained should be loosely closed with lids and put in a cold place for about 40 days. The young wine still has yeast, so it can still play for several days. The carbon dioxide that is created does not find an outlet and the lid is torn off. To avoid this, the lids do not close too tightly.
After 40 days, drain the resulting wine, trying not to raise the sediment at the bottom. Again, you can use a plastic or rubber tube.
Put again for 40 days in a cold place, and then drain again. After the second infusion, a solid precipitate forms at the bottom of the container. Over time, they can turn into pebbles, which, as a result of drinking wine, are deposited in the human kidneys. It is very important not to skip this step and to separate the clear wine from the sediment well. And repeat the procedure. The result should be 3 times 40 days.
The resulting wine acquires an unusual aroma and noble color. Such a drink can be stored in the cellar for decades. Do not shake the bottles, but gently turn during opening.

Step by step recipe how to make Isabella wine from grapes at home

To get the true taste of Isabella wine, you need to choose the appropriate grape variety.

Isabella grape homemade wine - a simple do-it-yourself recipe

You will need:

10 kg of Isabella grapes;
3 kg of sugar.

The process of preparing grape berries for fermentation is the same as in the recipe for classic grape wine. The only thing is that it is better to cover the container with crushed clusters with gauze.

Cooking:

Homemade grape chacha

This drink is called the Georgian bowl or, in a modern way, homemade brandy. Cooking is not a laborious process, but it takes a lot of time. But the result is worth it.

Chacha from grapes at home, recipe

What you need:

30 liters of clean water;
10 liters of grape pomace;
6 kg of sugar.

In order to save the fruits of grapes, this drink is best done at the same time as wine. After wine, pomace remains, which are necessary for making chacha. In any case, they can be prepared again.

Put the pomace in a large container and cover with sugar. Stir and add yeast.
Add room temperature water to the mixture. If it is cold outside, the liquid needs additional heating. But in no case should the water be hot, otherwise the yeast will die and the fermentation process will not begin.
Fermentation of the mass takes about 10 days. If additional yeast was not used - a month. Throughout the entire period, open the container with slurry and stir so that the cake cap falls back into the water. This is necessary so that mold does not form at the top.
Then start the race. The process is no different when distilling moonshine. Some advise doing a double distillation. In the first case, moonshine will have a rich grape hue.
After distillation, chacha is bottled. They must be placed in a room where the air temperature is not higher than 20 ° C. Chacha is infused for 1-1.5 months. The drink will ripen and turn into a real brandy with grape flavor.

This drink will appeal to women because it is very mild in taste.

classical grape liqueur at home, a simple recipe

The drink is obtained naturally thanks to wild yeast. The recipe does not use vodka and other similar ingredients. If the berries are too sweet, reduce the amount of granulated sugar at your discretion.

2 kg of ripe grapes of any variety;
half a kilo of sugar;
0.5 l of plain water.

Cooking:

Grape tincture at home - a simple recipe

Ingredients:

a 3 liter jar filled with grapes;
1.5 liters of vodka or moonshine;
3 art. l. Sahara.

Cooking:

Grapes are ordinary fruit berries that can be used to make many unusual drinks. - wines, liqueurs, chacha, tinctures, each person will choose what he liked the most. Grapes are very easy to work with at home. For its processing does not require special devices. From different grape varieties, original, pleasant-tasting drinks with an unusual aroma are obtained. Wine obtained from grapes is used as the basis for mulled wine. The liqueur is used as an impregnation for a cake, etc. Drinks made from grapes are among the best in the world.

Wine? an alcoholic drink obtained by fermenting, under certain conditions, juice from grapes of different varieties, various fruits, berries. The manufacturing principle is based on the property of yeast cultures to process sugar into alcohol. To make any wine at home? dry, dessert, strong or liquor? some nuances will need to be taken into account, but the basic rules and procedures specified in the basic recipe should be followed strictly.

Feedstock: preparation, juicing

In winemaking, only ripe berries, fruits, and fruits are used. Hard fruits (apples, pears, quince, etc.) are washed, bones, tails, stalks, rotten, spoiled places, wormholes are removed. Cut into pieces and grind into gruel using a chopper, food processor, meat grinder, juicer, grater.

Soft berries (strawberries, raspberries, strawberries) are poured into a colander, washed, dipped in cool water. Shake off the remaining liquid and grind to a puree.

Cherries, plums, sweet cherries, black currants, gooseberries after crushing are poured with boiled water (15-20% of the volume of the fruit and berry mass). Warm up for about 30 minutes at a temperature of 60-70°C.

In some recipes for the preparation of dry red wine, the must must be prepared from the pulp with juice. In other cases, the cake is separated from the juice by pressing, using a centrifugal juicer or squeezing the liquid part through gauze, linen.

The cake left from the first spin is not thrown away. It is poured with water at room temperature in a ratio of 1:5 and mixed. Settle for 2-3 hours, then squeeze again and filter.

According to the basic recipe for making grape wine at home, the juice separated from the pulp is poured into a wide-mouth dish (enamelled or glass). Transfer to a warm room (25-30 ° C) for 2-4 hours to settle.

For a better separation of the juice, it is sometimes advised to shave off the pulp. Sugar (100 g/l) is introduced into the berry mass, the container is transferred to a room with a temperature of about 20°C. After 3-4 days, squeeze. The pomace is re-filled with water, wait another 3 days and squeeze again.

How to prepare wine must?

How strong and pleasant the taste of wine will ultimately depend on the proportions of sugar and acid in fresh berries and fruits. Optimal wort sugar content? 20-25%. By diluting the juice with water, sweetening it at the stage of preparing the must, you can reduce or increase the alcohol content of the finished drink, make dry, semi-sweet or sweet wine at home. Sugar must be added in exact proportions,
specified in the recipe.

In dry wine recipes, sugar is not used at all or it is added at the very beginning of fermentation once, having previously been dissolved in water. In the manufacture of dessert wines, sugar is dissolved in a small amount of mash. The wort is sweetened in portions on the first day and then during the fermentation period every 3 days.

The wort, sweetened and diluted to the desired condition with water, is poured into a fermentation tank, filling it by 2/3 of the volume. Wine yeast (berry sourdough) is added: for dessert wine 30 g/l, for dry wine? 20 g/l.

Preparation of berry sourdough. Fermentation

How to cook wine yeast correctly? You need to take fresh or dried grapes (150-200 g), pour into a 1 liter jar. Add granulated sugar 50-60 g, pour boiled water, filling the jar for? total volume. Leave the fermentation solution warm for 3-4 days.

How to prepare berry sourdough? Take 2 cups of any soft berry (raspberries, strawberries, etc.). Grind in puree, add sugar (100 g) and a glass of boiled water. Stir, leave warm for 3-4 days.

There are recipes for making wine at home, where it is proposed to activate fermentation by adding ammonia (0.2-0.4 g / l) to the wine must. Baker's or brewer's yeast is not used in winemaking, as they adversely affect the taste and aroma of the finished drink. A water seal is installed on the container. During the fermentation period, the wine must is left in a darkened room with an average air temperature of 18-20°C.

The first 14 days fermentation is active, stormy, accompanied by abundant foaming and gas formation. Then comes a period of quiet fermentation, which lasts from 20 days to 3 months. The duration of quiet fermentation depends on what raw material to prepare wine, in what temperature
mode is the maturation of the drink.

After a set period, the drink is checked for readiness. Signs of the end of fermentation? absence of bubbles in the water seal, transparent, brightened upper layers of the must, sediment at the bottom, taste like dry wine.

Removal of young wine from the sediment

To separate the sediment from the liquid part of the wort, at home, you can use one of two methods. Firstly, the wine can be decanted or, to put it more simply, poured out of the container, being careful not to shake the sediment. Secondly, the wort can be drained through a siphon (silicone tube).

The rest of the mash is poured into a smaller container, settled and decanted again. The precipitate is filtered through a linen cloth and disposed of.

Young wine is bottled to the very neck, corked. In this form, it should be stored in a cellar or a cold cellar (10-12°C) for 30 days, after which the bottles are opened and the wine is decanted again.

Filtration. Bringing the wine to the right condition

Filtration of young wine is performed by portionwise passing the wort through paper napkins or special filter paper. You can also strain through a colander lined with canvas or nylon.

To make the right fruit wine from some types of fruit, it is impossible to do without a clarification step. Cleaning is done with gelatin, egg white, fish glue (karluk). Pharmaceutical tannin brightens only semi-sweet and sweet varieties without astringency in taste.

For example, we describe the recipe for clarification with egg white:

The finished drink is adjusted to the desired condition by adding sugar dissolved in a small amount of warmed wine. Sugar proportions: for semi-sweet? 50 g/l; for dessert? 100-160 g/l; liqueurs? 200 g/l.

Bottling and storage

Red wine according to the recipe must be aged in an oak barrel for several months before bottling. Dry white can be bottled immediately.

Bottles are filled to the middle of the neck of the neck, closed with corks. For sealing, corks are poured on top with wax, resin.

Store in a static horizontal or inclined (30°) position. It is advisable not to shift or shake the drink, so as not to provoke the resumption of fermentation.

Storage temperature for dry, semi-sweet wines? 2-15°C. Dessert and sweet varieties should be stored at temperatures up to +10°C. Wine drinks are tasted not earlier than after 2 months.

Features of making different types of wine

As noted at the very beginning, wine drinks of any degree of sweetness and strength can be prepared from the same raw materials. How to increase or decrease the sugar content and alcohol content of the finished drink was also mentioned above. Now you need to decide what sugar capacity and percentage of strength should be in wines of different types:

Dry. Sugar content? 0-01%; fortress? 9-14°.
Dessert semi-sweet. Sugar content? 3-10%; fortress? 9-15°.
Fortified. Sugar content? 7-10%; fortress? 16-18°.
Dessert sweet. Sugar content? 16-32%; fortress? 13-16°.
Dessert strong. Sugar content? 3-13%; fortress? 17-20°.
Liquor. Sugar content? 20-30%; fortress? 12-17°.

Having mastered the basic technological process, you can make wine from almost any fruit, berry or fruit. Depending on what kind of wine should be obtained in the end, add to 1 liter of juice:

Table wines: 500 g of sugar and 2.8 liters of water.
Fortified wines: 700 g of sugar and 1 liter of water.
Dessert wines: 1 kg of sugar and 1.2 liters of water.
Liquor: 1.2 kg of sugar and 0.2 liters of water.

Guided by the basic recipe, correctly performing each stage of the exciting process, you can make very good wine with your own hands, which will be a real competitor to factory-made wines.

Grapes are suitable for preparing various drinks. From it you can make a lot of very tasty drinks, including fortified wines. In this article, we want to tell you about some easy grape wine recipes at home. The cooking method is described step by step.

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Grape varieties for home wine

The quality of the wine is influenced by the grapes used. It is better to select technical varieties suitable for making wine drinks, because they contain a lot of juice, which turns into wine during fermentation.

The best grapes used for making wine are table grapes. In most cases, its clusters do not differ in special size, and the berries are small. Muscat varieties are the best choice for preparing drinks at home, due to their pleasant aroma and taste.

Homemade grape juice wine

Making wine from grape juice at home is pretty easy.

Required Ingredients:

Nine liters of grape juice;
2.5 kilograms of sugar.

Cooking:

First you need to get juice. To do this, sweet grapes need to be thoroughly mashed and squeezed. The collected juice is useful to prepare the wort, and the remainder is suitable for creating excellent moonshine.
In a container, which can be a barrel or a jar, drain the juice and cover it with gauze, and then put it in a warm place for 5 days.
During this period, stir the juice a couple of times a day, and when the pulp pops up, throw it in a colander and squeeze it well through cheesecloth.
Juice must be poured into glass jars. Pour sugar into it and stir.
Rubber gloves should be pulled over the throats of all cans, which should be pierced with a needle in some places. The benefit of this is to allow air to escape during fermentation.

Store the wort at room temperature for five weeks. If the gloves on the jars are blown off, then the wine can be poured into bottles and stored in a cool place.

Homemade wine from dry grapes

Wine made from dry grapes is an excellent dessert drink, the most “correct” wine for treating guests.

Required Ingredients:

Seven liters of water;
Two kilograms of sugar;
One kilogram of dry grapes.

For sourdough:

Two tablespoons of sugar;
One glass of water;
One glass of raisins.

Before you start cooking grape wine, you need to prepare a sourdough.

Grind the raisins, add a little sugar, mix well and pour warm water.
After this, the sourdough must be kept warm for several days. When it is well sour, start cooking the wort.
From the grapes it is required to cut off the branches, then pour sugar into it and stir well in order to achieve a uniform mass.
Add warm water, mix well again and pour over the starter.
After completing all the previous steps, close the container with a lid with a water seal and keep it warm. In the absence of such a lid or the non-standard neck of the jar, put on a rubber glove with several small holes made in it in advance.

After a while, the mixture should ferment well.

How long does the fermentation process take? Most often it lasts about a month. After the bubbles disappear and the glove falls off, the drink must be drained from the sediment. Then pour it into bottles and keep it cool for two to three months.

Homemade wine from green grapes

Wine from green grapes is characterized by excellent appearance and excellent taste. You need the following components:

One bucket of grapes (for five liters of juice);
2.5 kilograms of sugar.

Cooking:

Before you start cooking grape wine, you need to carefully sort out the berries and discard the spoiled components.
Having done this, the grapes must be crushed with a wooden pusher, then placed in a barrel or pan made of enamel, and covered with a piece of gauze or a linen towel.
The wort should be kept warm and stirred at least a couple of times a day.
After three days, it is required to strain the mixture, and remove the surfaced pulp and squeeze it well.
Then we add sugar to the workpiece, stir, after which the resulting mixture is poured into two-three-liter glass jars. We lock them with lids with a water seal or put on rubber gloves.

We transfer the mixture into the room, the temperature in which is fifteen to eighteen degrees, and keep it there for at least two months. At the end of fermentation, pour the drink into bottles or jars. We store them in a cool place for two months so that the drink can ripen.

You can use frozen grapes to make wine, but then be sure to add wine yeast, otherwise the wine will not ferment

Homemade wine from Isabella grapes

This drink made from black berries has a very pleasant taste. Its preparation is described below.

Clean the grapes thoroughly and squeeze the juice out of them.
Put the pulp on the bottom of the pan and top up with water from above in a volume equal to a third of the volume of crushed grapes with black berries.
Then sprinkle the mixture sugar in the amount of 45 g/l.
Stir it and keep warm for a number of days.
Remove and squeeze out the pulp when the mixture begins to ferment.
Pour the wort into bottles 3/4, and securely close the necks with caps.
Store it at room temperature for a couple of days, and then put rubber gloves or water-tight lids on the bottles.

After fermentation stops, strain the drink several times and pour into bottles or jars. Then keep it cool for a while (recommended for several months. This will improve the taste of the drink).

Homemade raisin wine

Required Ingredients:

1.2 kilograms of raisins;
Three hundred grams of sugar;
2.5 liters of water.

Recipe:

Sort, rinse and place the raisins in a five-liter jar.
Dissolve sugar in warm water and pour into raisins.
During fermentation (two weeks), the container will need to be shaken from time to time.
The resulting mixture should be poured into a separate bottle, and the raisins that remained in the jar should be mashed.
Pour in the drained liquid and add water on top.
Cover the container and wait for the completion of fermentation, which will last thirty to forty days. It is worth noting that during this process the water in the keg will evaporate, so top it up occasionally.
Remove the young wine from the sediment and let it stand for two to three months. Then re-drain the drink, pour it into bottles and cork.

Step-by-step recipes for making table, dry, semi-sweet homemade wine from grapes: how to make wine from white and red grapes at home

2018-08-01 Oleg Mikhailov

Grade
prescription

36540

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

20 gr.

80 kcal.

Option 1: Classic homemade grape wine recipe

The description of the process is universal and with minor changes suitable for berries of different varieties, as well as for wines of different sweetness and strength. Experienced winemakers have many proven tricks and they are reluctant to share them, often not out of greed, but for a more banal reason - it is extremely difficult to describe the process of making wine in words. Let's be content with simple recipes, and let's gain experience along the way.

Ingredients:

bunches of grapes - ten and a half kilograms;
sugar - calculation formula in the description.

Step-by-step recipe for homemade wine from grapes

It is important, along with other requirements, to observe the special cleanliness of the container at all stages of the preparation of the drink. Starting from the fermentation of the pulp in large pots and up to the bottles in which the wine will begin to gain strength, I carefully wash all the containers. We use baking soda, rinse it out no less carefully. Even a barely perceptible smell left from the previous products is a signal that the dishes will have to be washed again.

We cut off the grapes from the branches, removing spoiled ones, covered with mold or cobwebs. Unripe, shriveled and all that differ from the exemplary ones, also remove the grapes, you should not sacrifice the quality of the drink for the sake of a meager amount. Selected grapes are not washed, we collect them in a voluminous pot or bath: plastic, wooden, enameled, in a word, not allowing grapes to come into contact with metal. We carefully knead the berries with our hands or with a wooden pulper, cover the container with gauze or other natural loose cloth, and old bedding will come off, always clean and not torn.

The temperature in the room should be from 18 to 25 degrees, do not allow sudden changes! In less than a day, fermentation will begin in the pulp and a hat of grape skin and foam will rise to the surface. We must stir it with a wooden spatula, at least twice a day. It is important not to miss the moment when the pulp becomes noticeably lighter and begins to emit a sour smell, which means that it is time to squeeze the juices. As a rule, this happens on the third day of fermentation.

We collect the peel from the surface with a wooden sieve or slotted spoon in a press, squeeze the juice out of it. We do the same with the pulp, the juice from all the extractions can be immediately drained into one container, then we carefully filter it. Do not spare an old but not tattered sheet or pillowcase made of thick, non-synthetic fabric for this. After each stage of filtering, we clean the pulp from the cloth with a spoon, and if possible, replace it with a clean one. Do not throw away the fabric, wash with laundry soap and rinse, it will serve you well in the next season.

The collected juice is poured into large bottles, not allowing filling more than three-quarters of their volume. Until the end of fermentation, the liquid must be protected from oxygen access, this is done using a banal rubber glove with one small puncture in any of the fingers, or in a more complicated way - using a water seal. We maintain the room temperature for white wine in the range from sixteen to twenty degrees, red needs a little more - 20-26 degrees.

On the third day, try the young wort, if it has become sour enough, drain about a liter (from a ten-liter bottle) and dissolve sugar in it. Quantity - at your discretion, from 35 to 50 grams per liter, dissolving the crystals without residue, pour the syrup back in and shake the bottle, stir. Taste the wort again after the same time and repeat the sweetening. When at the next sample the wine is not as sour as before, stop sweetening.

Keep an eye on the glove or the shutter, when within a couple of days the bubbles stop appearing at all or appear for a short time after gently shaking the container, drain the wine from the sediment. Set the bottle with young wine on a raised platform, wait for the turbidity to settle. Use a thin rubber tube, lowering one end a few centimeters into the wine, and through the second, forcefully draw in air and lower it into a clean bottle below the first. The wine will flow pretty quickly, keep an eye on the top end of the hose and lower it little by little, but don't get closer than a couple of centimeters to the sediment layer.

The wine should be sweetened if desired, pour about a liter again and stir sugar in it, up to one hundred grams per liter of wine. Please note that this time the bottles should be filled to the very neck, and the temperature in the room should be in the range of 8-15 and not exceed 20 degrees. Install the water seal again, the wine will mature from six to ten weeks. As soon as a sediment with a layer of 2-3 centimeters falls at the bottom of the bottle, we drain the wine again using the technology described just above. As soon as the fallout completely stops, the wine is bottled.

Option 2: A quick recipe for homemade grape wine

The use of raisins can be excluded if the pulp is already very actively rising and foaming. Another way to speed up the fermentation is to use wine yeast, buy it from a specialty store and use it exactly according to the instructions.

Ingredients:

selected grape berries - two kilograms;
up to a kilogram of sugar;
one hundred grams of dark raisins.

How to quickly make homemade wine from grapes

We do not wash the grapes during the bulkhead, saving the yeast on their surface. We collect in any non-metallic or enameled container, leaving a good supply of volume. We add raw water, just below the upper level of the berries, we stand for two days, covering it with a cloth or gauze.

On the third day, mash the grapes with a wooden spatula, keep the resulting pulp warm for another day, then drain the juice, and carefully squeeze the pulp. Filter the resulting wort with a cloth from coarse particles, drain into a bottle, leaving about 20% of the volume empty in it.

Pour 450 grams of sugar and unwashed raisins into the wort, mix and fix a punctured glove or water seal on the neck. The temperature regime is about 20 degrees, it is desirable to observe shading at the place of wine fermentation. As soon as the active phase ends, and the glove falls off, or bubbles stop popping up frequently in the shutter, carefully pour the wine from the sediment into a clean bottle.

After tasting and adding sugar to taste, we send the wine for the second fermentation, again under a water seal. As for the first time, after stopping the fermentation, we drain the drink, but this time into the pan. Slowly bring to a boil and immediately turn off the burner. After cooling, pour into bottles, cork and keep for a week in a cool place, excluding sunlight.

Option 3: Semi-sweet homemade wine from Isabella grapes

Masters of winemaking will find a supply and have fun with the classification of homemade wines. For us, a simple description of the drink is enough - it does not sour and is moderately strong, which means that the wine is semi-sweet. Pay attention to the aroma of the drink, it comes out of Isabella amazingly odorous.

Ingredients:

15 kilograms of grapes;
sugar - 150 grams per liter of must.

How to cook

Grape berries, selected and sorted, are collected in a large saucepan or plastic basin, it is important that they do not come into contact with metal. We simply knead with our hands or use a stainless steel pusher, leave it under a cloth for three days. Stir three times or more daily.

On the fourth day, we drain the juice, carefully squeeze the pulp with a press. Filter the juice through a thick linen cloth, for each liter add an incomplete glass of raw water and 50 grams of sugar.

We pour the wort into a large glass bottle, install a water seal, it is important that the container is not filled more than two-thirds of the volume. The optimum temperature for fermentation is 20 degrees.

Exactly five days later, we pour the wine into another bottle through a flexible tube, leaving the sediment in the first container. We select up to a liter of wort and dissolve in it again fifty grams of sugar for each liter of raw materials. We return to the bottle and mix, put the water seal again.

Sweetening and pumping, exactly as described in the previous step, repeat again. The total duration of the active phase of fermentation is about two months. The wine is then sweetened for the last time, this time to taste. After letting the wine “play out” for a couple more weeks under a water seal, it is especially carefully decanted and filtered. If desired, fix with five tablespoons of alcohol per liter and keep in a cool place for up to three months.

Option 4: Homemade table wine from white grapes

Preferred varieties are Riesling, Rkatsiteli, Aligote, but in principle any white will do. Wines made from dark grapes have slightly different temperature conditions and ripening periods, although the technology is quite similar.

Ingredients:

refined sugar - one and a half kilos;
ten kilograms of white grapes, a sweet table variety.

Step by step recipe

Such wines are called table wines by home winemakers and are often prepared in large quantities based on the availability of raw materials and the simplicity of the technology. Grapes, unwashed, but carefully sorted, immediately knead and leave in an enameled saucepan tightly covered with a cloth. Stir twice a day.

On the fifth day, squeeze the pulp, filter the juice, mix and dissolve sugar in the wort. We lock it in bottles with a water seal, filling the containers no more than three-quarters. We wait until the end of fermentation, about three weeks, then very carefully decanted from the sediment and a couple more days we make sure that there really is no fermentation.

Bring the wine to a boil and stir in the sugar to taste. After cooling to normal temperature, pour in a tablespoon of alcohol for every 0.5 liters of wine and pack it into bottles. After a month of aging in a cool place, the wine can be served.

Option 5: Dry homemade grape wine

Simple and light drink, does not contain added alcohol or sugars. Depending on the sweetness of the berries, its strength changes, but still remains weak. Sometimes such wines are jokingly called "compotes", do not be upset if they play you like that, good dry wine is sometimes more difficult to prepare than strong wine.

Ingredients:

white grapes Sauvignon or Riesling.

How to cook

The purest and lightest drink is prepared extremely simply. After sorting, we crush the grapes and leave them in a saucepan covered with a layer of gauze. Stir the pulp several times daily until a dense cap of peel and pulp floats to the surface.

Filter the juice through a layer of burlap, and then through a denser fabric. Squeeze the pulp and do the same manipulations with the juice. Pour the wort into bottles of at least five liters, do not fill to the top, leave a layer of air ten centimeters to the water seal.

Fermentation rarely lasts longer than three weeks. Next, drain the wine especially carefully, without disturbing the sediment at the bottom of the bottle, carefully filter it if you have special wine filters and send it to a cool place for ripening for a month.

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 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.

A minimum of 2-3 months is usually spent on maturation, 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?

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).
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.