Grapes at home a simple recipe. How to make wine from grapes: the secrets of home winemaking

The choice of raw materials for making homemade wine should be approached with all responsibility. Most often, dark grapes are used, from which an unusual, fragrant and tasty drink is obtained. There are many ways to make black grape wine at home, but as practice shows, a simple recipe is the best choice.

Benefits of homemade alcohol

Homemade wine is considered healthier than store-bought wine, because only high-quality, environmentally friendly ingredients are used for its preparation. The homemade drink does not include harmful chemical additives, it is absolutely natural and safe for health.

Wine made from black grapes consists of water, organic acids, minerals and ethyl alcohol. Usually, a sufficiently large amount of sugar is used in the recipe, due to which the wine turns out to be high-calorie. 100 ml of the product may contain about 70-80 kcal.

What is the benefit:

The composition of red wine includes an antioxidant complex that slows down the aging process in the body and helps to get rid of toxins;
Improves blood formation;
Strengthens immunity;
Accelerates metabolism;
It has a beneficial effect on the work of the heart, cleanses the blood vessels.

Of course, wine, like any alcohol, should be consumed in limited quantities. In the presence of chronic diseases, it is necessary to consult with your treating specialist.

Suitable grape varieties

Many varieties of dark grapes are characterized by low acidity, while containing quite a lot of fruit sugars. Thanks to this, you can get a fragrant, rich alcoholic drink with a pleasant taste. It is quite possible to make wine from black grapes at home, it is only important to choose the right variety.

What varieties of dark grapes should be preferred:

Black emerald;
Black Pearl;
Black Prince;
Original;
Black Odessa;
Pinot.

Often winemakers make homemade wine from black sultana grapes.

On a note! In home winemaking, varieties of the so-called "technical" grapes are used. On clusters of "technical" varieties, juicy berries of small size ripen, which fit snugly against each other. Wine from small black grapes is fragrant and rich.

Basic rules for making homemade wine

Grapes should be harvested only in dry sunny weather. Berries picked on a rainy day can become moldy and spoil the taste of the wine. The grapes must be ripe, but not overripe, otherwise the drink may turn into berry vinegar.
Raw materials for homemade drink are not washed. In the presence of severe damage, the berries can be wiped with a clean, dry cloth.
You should carefully consider the process of pressing grape pulp. For these purposes, a wooden pusher is usually used, but professional winemakers advise crushing the berries with rubber-gloved hands so as not to damage the seeds.
All the beneficial properties of grapes will be preserved in the drink only with proper storage. Wine should be stored underground or in a cellar, where it will not be exposed to sunlight.

Preparing for the process

Berry juice extract

How to make wine from black grapes?

Depending on the variety, the grapes are harvested at the end of September and before the first frost. Clusters are carefully removed from the branches so as not to damage the berries. Fallen grapes are not recommended to use, so as not to spoil the final taste of the drink.

Prepare a container for wine in advance. All containers must be thoroughly washed and dried. As a rule, containers made of wood, glass, food grade plastic are used. Do not use metal kitchen utensils and utensils, so that the oxidation process does not occur. The exception is stainless steel cookware. The volume of the container is selected depending on how much juice will be used.

How to ferment wine from black grapes? A medical rubber glove is put on the neck of the fermentation bottle. Small holes are pierced in one or two fingers with a thin needle. The most suitable option is to use a ready-made water seal, but you can also make a similar design yourself. To do this, take a plastic cover, in which you first need to make a hole. A rubber tube is placed in it, the second end of which is dipped into a small container of water. Carbon dioxide during fermentation will exit through the hose.

Classic recipe

The main recipe for wine includes several important steps in the preparation of a drink from black grapes: squeezing the juice from the berries, the fermentation process, and aging the resulting drink. If you want to make sweet or semi-sweet wine, granulated sugar or natural honey is added to the juice. To get a dry drink, only grape juice is used.

Usually red homemade wine is made from dark grapes. To make wine from black grapes, you only need two ingredients:

Dark grapes - 10 kg;
Sugar - 3 kg.

How to make wine from black grapes according to the classic recipe:

Crush the harvested and sorted grapes with your hands or with a wooden rolling pin. Make sure that the bones remain intact, otherwise the wine may turn out with unpleasant bitterness.
Put several layers of gauze on top of the dishes with the pulp. Oxygen will get inside, while the gauze will protect against insects.
Place the container with the grape mass in a dark room for three days. The temperature should be room temperature. Stir the contents several times a day with a wooden spoon. As soon as the skins of the grapes rise to the surface, gas bubbles will appear, a characteristic yeast smell of fermentation will be felt, proceed to get the juice. To do this, squeeze the pulp with gauze.
Pour the grape juice into the prepared fermentation container, filling it to ¾ of the total volume. It's time to put on a glove or install a water seal.
Place the container with the wort in a warm, dark place for further fermentation.
After a few days, try the drink. If the taste seems too sour, sugar will need to be added to the wine. This is done in the following way. About a liter of must is poured out of the bottle, sugar is diluted in it, after which it is poured back to the wine. The amount is calculated as follows: for 1 liter of homemade wine you will need about 50 grams of granulated sugar
Fermentation will continue for 1-2 months. When the process is completed, the glove will deflate, air bubbles will stop coming out of the water seal, a dense sediment will form at the bottom of the bottle, and the liquid will become lighter. At this stage, the drink must be poured into another container without damaging the sediment. This is usually done with a rubber hose.
After that, bottle the young homemade black grape wine, close tightly and place in the cellar or cellar for further infusion. After a few months, the drink is filtered again, after which it can be tasted.

A drink made from dark grapes is obtained with a strength of 11-13 degrees. If you follow the correct preparation technology, homemade wine in a cool place can be stored for about five years.

fortified drink

Quite often, winemakers increase the degree of strength of the wine, which increases the shelf life. Usually grape spirit or good quality vodka is used for these purposes.

How to make fortified wine from black grapes:

5 kg of grapes are kneaded into gruel.
The pulp is covered with gauze, put in a warm room without sun for 2-3 days, periodically stirring the pulp with a wooden spoon.
The mass is pressed to obtain grape juice. Pour 600 grams of granulated sugar into the juice.
Pour the liquid into the bottle, put a water seal. When the fermentation process is completed, drained from the sediment.
At this stage, vodka or alcohol is added. The volume of strong alcohol should be about 18% of the amount of young wine.
Leave for 2 days, pass through a filter, put for 14 days in a dark place.
It remains only to pour the fortified drink into glass bottles.

honey wine

Ingredients:

10 liters of dark grape juice;
10 liters of water;
3 kg of natural honey;
Wine yeast or 0.5 kg of unwashed raisins.

Making wine from black grapes with honey at home:

Pour clean water into grape juice, add honey. Natural yeast may not be enough, so we add wine yeast or raisins to the juice. The fermentation process is the same as in the standard recipe. Trying a filtered drink. If the drink lacks sweetness, add a little more honey. Pour into bottles, put in a cool room.

Dry red wine recipe

The drink is made exclusively from grape juice, without the addition of honey or granulated sugar. Dry wine made from black grapes is considered a very healthy drink, but you should carefully select the ingredients for it. The sugar content of grapes should vary from 15% to 22%.

Cooking technology:

Pass the berries in a large bowl or saucepan.
Cover with gauze, leave for 2-3 days in a warm, non-sunny place, remembering to stir the pulp with a wooden spoon so that it does not sour.
Squeeze out the juice from the mass, pour into the bottle, filling it not completely. Install a water seal.
Juice should ferment in a warm room for 30-60 days.
After fermentation, filter the dry wine. Bottle and store in cellar/cellar.

Can black grapes make white wine?

Contrary to popular belief, white wine can be made from black grapes. An important condition is that the grape juice should not be dark in color. Juicy, ripe, sweet berries with moderate or low acidity are used.

White wine ferments exclusively on pure juice, without the addition of skins that color the drink dark.

At home, you can make healthy and tasty wine from dark grapes. Depending on individual wishes, you can get a sweet, semi-sweet, dry, fortified drink, with the addition of spices, honey. There is a classic recipe for homemade wine, but in the future you can experiment, show your imagination by adding various ingredients and using different cooking technologies.

Master4ef

Oddly enough, but the simplest recipe for homemade wine from grapes is also the best! It's all about simplifying the cooking process. The simpler the recipe for wine at home, the more difficult it is to make mistakes, and in the preparation of this drink, even the slightest mistake can ruin everything.

In this article, we will tell you how to make homemade wine from grapes so that it is no worse than expensive counterparts from the store. And if you fully comply with all the technology, then even better!

At the same time, there will be no complicated formulas and calculations, all the recipes below are quite simple, which you can easily repeat at home without resorting to the use of additional devices!

Homemade wine requires three main ingredients. This list includes:

grape;
sugar;
water.

The last component is not used in all recipes for making homemade wine. It is added only if the grape juice is very sour and even reduces the cheekbones. In other cases, dilution with water only worsens the taste of the drink. Making wine from grapes at home begins with the harvest and processing of the crop. Wild yeast must be left on the clusters, which are necessary for fermentation. To do this, you need to collect fruit after 2-3 days of dry weather. If the grapes are purchased, then the berries cannot be washed.

Making homemade wine after processing the crop includes three stages. Step-by-step instructions on how to make a drink can be described as follows:

Getting pulp. It is an intermediate product of winemaking and is a mass of crushed grapes. The combs do not have to be removed, but the wine with them will be slightly bitter.
Wort separation. This stage begins 3-5 days after receiving the pulp. It is from this that the must stands out - unclarified grape juice. This is already wine, but young and not started to ferment.
Fermentation. During this stage, the wine yeast multiplies and converts the fruit sugar from the grapes into alcohol. The must here is separated from the pulp, poured into a working glass container and closed with a stopper with a water seal or a medical glove. At the same step, you can sweeten homemade wine.

Fermentation time

Many factors influence the fermentation of the drink - temperature, amount of sugar and yeast activity. Therefore, there is no exact answer to the question of how much homemade grape wine plays. This process may take around 30-90 days. Fermentation is divided into three stages:

Elementary. Yeast fungi begin active reproduction.
Stormy. Bacteria finish multiplying, occupying the entire volume of the wort. The first couple of days it actively hisses and foams. How long does the wine ferment in this phase? It can play from 0 to 100 days, depending on the desired strength of the drink.
Quiet. The wort calms down, there are already very few bubbles. The foam settles, and fermentation takes place in the lower layers. The duration of this phase is determined by the period of processing by fungi of all sugar into alcohol.

Amount of sugar

Approximately 1% of the alcohol in the finished drink is provided by 2% of the sugar in the wort. The sugar content of grape varieties common in central Russia rarely exceeds 20%. They will make a drink with a strength of about 6-7%, a maximum of 10%. In addition, the sweetness of the drink will be zero, and the taste will be sour-astringent. The sugar content of the wort should not exceed 15-20%, otherwise the yeast will stop fermenting. So how much sugar is needed in grape wine? The product is added fractionally after the juice tastes sour. For each liter, 50 g of granulated sugar is required. They are diluted in 1-2 liters of drained wort, then sent back to the bottle. Do this once every 3-4 days in the first 2-3 weeks of fermentation. When the juice no longer tastes sour, it means that there is already enough sugar and no more need to be added.

Proportions

In the classic version, 10 kg of grapes are taken. If each requires about 100-200 g of sugar, then in general you will need 1-2 kg. In rare cases, water is needed. It is taken at the rate of 500 ml per 1 liter of juice. At the end, the wine is made semi-sweet, sweet or fortified. There is another option - a liqueur drink. The table contains the proportions of homemade wine from grapes in relation to the content of alcohol and granulated sugar.

Video - Wine from grapes

grape homemade wine recipe

Step 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!

Step 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.

Step 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.

Step IV Step 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?

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.

The optimum fermentation temperature for wine from light berries is from 18 to 22 degrees. If the drink is made from dark grape varieties, then it will play better at 20-28 degrees.
Homemade wine is difficult to store. It stands wonderfully in the basement for one year at temperatures up to 10 degrees, then the taste deteriorates.
In winemaking, it is very important not to miss the stages so that the wine does not peroxide, does not turn into vinegar. Usually, a special calendar is created for this, it marks the dates and the number of additives, the fermentation period, and the temperature in the room. Through trial and error, they find their perfect recipe.
If the summer was rainy, the grapes were sour or did not have time to ripen in the sun, feel free to increase the amount of sugar.
Grapes turn into vinegar very quickly. Therefore, the harvested grapes must be processed immediately on the same day.

Wine has long been considered a noble drink. A good drink is a rarity, the price for it is consistently high. And there are more and more fakes, with chemical additives and an unpleasant taste. If you know how to make homemade wine, you can get a divine drink with a harmonious taste and pleasant aroma. People who make wine for many years have their own secrets of preparation. We make homemade wine no worse than industrial wine.

Types of house wine

There are several types of homemade wines:

Homemade fruit wine

Fruit. It is prepared from pear or apple juice.
Grape. From wine grapes. No ingredients other than grapes, sugar and wooden barrels can be used in such wines. Professionals consider only this drink a real wine.
Berry wines. The material for this type of wine is all kinds of berries, both garden and forest.

Wines are also classified by color and amount of sugar and alcohol:

Red - from red grapes
White - from white grapes
Rose - made from grapes without skins, as well as by mixing different varieties of wine.
Multi-varietal wines. These are combined wines. There are two types. Blending - when ready-made, fermented wine is mixed, while each grape variety ferments separately. Semazhnye - when different varieties of grapes roam in the same container.

By amount of sugar:

Dry - wine without sugar
Semi-dry - sugar up to 3%
Semi-sweet - up to 8% sugar
Fortified wines - wines with an alcohol content of more than 17%

The best recipes for homemade wines

Most experts tend to believe that true wine is made only from grapes. Like it or not, there are several recipes for making wine at home.

Currant wine. To prepare it you will need:

Pour sugar into the berries and then follow the recipe

Blackcurrant - 2 parts

Water - 3 parts

Sugar - 1 part

Carefully sort through all the berries and remove unripe and bad ones. .

Important! You can not wash currants, otherwise all natural yeast will disappear.

Finely chop all the berries with a crusher or meat grinder. Dissolve half of the sugar in boiled and cooled water. For fermentation, you will need a glass bottle in which currants are placed and water with sugar is poured. Since the fermentation process is very intensive, the container should not be filled more than 2/3. Fermentation takes place in a dark warm room for 4 days. To prevent the workpiece from sour, the contents of the bottle must be stirred several times a day. After 4 days, after the appearance of signs of fermentation, filter the mixture. The liquid is squeezed out of the separated berries, add a pound of sugar to it, stir and add to the juice. Pour this juice into a bottle and put on a latex glove with a hole in the thumb. Again, place the bottle in a dark, warm room for 3-4 weeks. Until the end of fermentation, add the remaining sugar, 2-3 times. After the end of the fermentation period, a light precipitate appears. Pour the future wine into another container and put it in a cooler room for 2 months. Every 20 days, pour into another clean container. After 2 months, bottle the wine.

How to make homemade redcurrant wine can be found in this article.

Apple wine. Sour varieties of apples are best suited, while so that the wine does not sour, you can add water if desired.

You will need apples and sugar at the rate of 800g. For every bucket of apples. Water optional. Juice with pulp should be poured into a container and add sugar 200-300g per liter of pure juice. Remove the pulp after three days. Pour the juice into a bottle with a glove and leave to ferment in a warm room. Fermentation takes about a month, then it will be noticeable on the glove that the process is over. If a young wine has a sharp taste, therefore, it needs to ripen. Separate from the sediment, bottle and put in the cellar.

These are not all recipes for homemade wines, but the most popular, true wine, of course, remains grape wine. Recipes and secrets of making homemade wine are very diverse. The result depends on the grape variety, and on the year of its harvest, and on numerous other factors.

Harvest for grape wine

Preparing grapes for processing

Considering the technology by which homemade wine is made, it is worth noting the process of grape harvesting. If the year turned out to be sunny, the amount of sugar can be reduced. In rainy and cool summers, wine will require more sugar. It is important to capture the moment of maturity. If the raw materials for wine are unripe, the wine will turn out to be of poor quality, and overripe grapes will lead to souring of the wine until the formation of vinegar. The most suitable grape varieties are Isabella, Seiber, Moldova, Lydia, Golden Ray, Aligote, Chardonnay, Cabernet Sauvignon. The main characteristics of all wine varieties are that wine varieties have smaller clusters and berries than table varieties. Wine grapes are more juicy and contain more coloring substances. It is necessary to collect grapes on a warm sunny day, preferably the absence of rain two to three days before harvest. Sort out the berries. There should be no rotten and unripe, as well as leaves and debris. Sort very carefully, there are cases when a few rotten berries made a barrel of wine unusable. Enough time must pass since the last chemical treatment, otherwise you will have to wash the grapes and add artificial yeast for fermentation. Grapes should not stand after harvest. The faster you start crushing, the less likely it is to spoil the wine. You can't wash grapes. If there is a small amount of grapes, it is advisable to separate the berries from the brush. They give the wine an unnecessary bitterness. That is why it is bad for wine to use grape varieties with a stone.

Container for wine

To make wine at home, it is desirable to have a cellar, and in it a wooden barrel. This container, in which the wine is stored for a long time and does not change the taste. In extreme cases, stainless steel is suitable, but, in no case, not rusting metal. In the process of oxidation, changes in the taste of wine and its quality occur. Before use, any barrel (even stainless steel) should be washed from past use, and then poured with boiling water and sprinkled with walnut leaves. Walnut leaves will remove the smell of last year's wine.

Preparation of various types of grape wine

Wine can be brewed in the cellar

Red wine at home is made from dark grape varieties. They give the drink its characteristic color. For the preparation of dry wine, without the addition of sugar, certain grape varieties are required (they must have enough sugar). For the preparation of Muscat dessert wine, Muscat varieties are used. Adding water is strongly discouraged. The more water, the worse the quality of the wine. After harvesting, we immediately begin to make homemade wine. Based on a simple recipe for homemade wine. First of all, gently crush the grapes. This can be done with your hands or feet (naturally clean), you can use a special crusher, but in no case, not with a meat grinder or blender, because if there are bones, they must remain intact. Leave the resulting product together with the pulp for two days, while covering it with gauze from insects. After a few days, the "cap" will rise on the juice. During these days, the wort is stirred preferably several times. After raising the “cap”, drain the juice and separate it from the cake. We don’t throw out the cake, but put it in a drag to squeeze the juice. This juice is added to the main one and placed in a barrel in the basement. Ideally, if the barrel is oak, as the porous structure of the tree will give a unique aroma to your wine and will not affect the final taste of the product. Wine should play for 40 days. At this time, a gas outlet structure should be installed in the basement. Otherwise, carbon dioxide can displace oxygen, and a person risks suffocating in this room. Place the end of the gas outlet tube in a jar of water. So it will be seen when the wine stops "playing". After the wine has stopped playing, if desired, it can be separated from the sediment. Drain very carefully so as not to mix with the sediment and not spoil. If the wine is made in large quantities and there are several barrels in the cellar, this is usually not done. If water is added, then this must be done after draining the juice. Water is added for grapes grown in cold climates or if the juice is very acidic. Real professionals who know how to prepare this drink with their own hands do not recommend pouring in water. In this case, the cake is not squeezed out, but water is added to it. It should be as much as juice. We are waiting for the “cap” to rise again and drain the “wine water”. Pour sugar into it about 1 kg per bucket. Heat up to about 40 degrees. Pour into main juice. Further, everything is as in the first option.

Important! The recipe for white wine is different in that the pomace is removed immediately. It does not participate in the fermentation process. For the preparation of rosé wine, there are grape varieties with a specific color. Rosé wine is also obtained by removing the skin from grapes. This process is very time-consuming at home, so this type of do-it-yourself production is not often done.

If the wine is prepared for long-term storage, it is advisable to bottle it from the barrel and cork it. You can store homemade red wine in the cellar. The fact is that in a barrel that is not hermetically closed, wine can continue to play, and as a result, acetic souring will occur. You can store homemade wine only in airtight containers!

Features of the preparation of fortified wine

Fortified - wine with an alcohol content of more than 17%. Homemade wine can be made fortified in two ways. The first is due to sugar. Every 20 g of sugar per 1 liter of wort add 1 degree of strength. The second is simple medical alcohol. It is added during fermentation based on 1 liter of wort 200 ml of alcohol. The first method is preferable, since the addition of alcohol degrades the quality of the drink.

Young wine must be aged to give it a unique taste. To do this, the finished wine is corked into a bottle and buried in the sand. Be sure to store it in a horizontal position. Choose a place very carefully so that it is not flooded with groundwater. According to the rules of production, the wine is aged for 25 years. But wine made at home is rarely aged for more than six months. In the process of exposure, the main thing is to prevent air from entering. If there is no wax or sealing wax at hand, you can use simple plasticine to cover all the risky places around the cork.

Subject to all the rules and with high-quality raw materials, wine made at home and with one's own hands is no different, and in some respects surpasses the industrial product.

How to make homemade wine: simple recipes

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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 for the yeast to come to life 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:

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.

At home, you can choose absolutely any sort this plant. Moreover, a sunny drink can be made from a combination of various. Even if you mix blue varieties, the wine will not decrease in taste from this, and in some cases it will add. Most often, a grape drink is prepared from the following: "Friendship", "Crystal", "Stepnyak", "Platovsky", "Festival", "Saperavi", "Rosinka". All of the above contain a large amount of sugar in their berries, so the drink is especially tasty.

Did you know?In 2000, at a wine auction, a 6 liter solar drink was sold for half a million dollars. It was a 1992 vintage, and it was bought by American top manager Chase Bailey.

The most common "wine" consider: "Pinot Blanc" or "Pinot Noir", "Aligote", "Sauvignon", "Merlot", "Cabernet".

Fruit drinks have a special taste. They are famous for their rich texture and unique taste. But delicious wine can be made from even the most common wild blue.

Grape preparation

Raw materials for making solar drink should be collect in September, and in the southern regions - in October. Harvesting is best done in clear and sunny weather, it is desirable that there are no cold and rainy days 2-3 days before picking the berries. After collecting it, you need to sort it out: discard all unripe, dry and green berries, remove excess and leaves.

After picking the berries, they need to be laid out for several hours in the sun. This will give the grapes a more intense flavor. It is not for nothing that winemakers say that wine is a living product that feels any manipulation on it. But you should not store the collected bunches for more than two days.

The resulting pulp and juice should be covered with a cloth and put in a dark, warm place for 3-4 days. After a while, the pulp will float to the surface, the juice will be easier to separate. And do not forget to stir the container with the mixture at least twice a day, otherwise the juice may turn sour.

Getting Pure Juice

Did you know?The Palatinate Museum houses the world's oldest bottle of wine. It dates back to 325 AD.

Wine maturation

After all the above processes, the wine can be left to mature. Sunny drinks from white varieties should be aged for a month and a half, and from red varieties - two. Aged more than a year for none of the wines no need, it will not make any sense (such actions will not affect the organoleptic properties of the drink).

A young drink is best poured into glass containers of not very large sizes. You need to fill it with wine to the very brim so that there is no room for air in the container. It is best to cork containers with cork plugs. You need to store a sunny drink in a cool dark place at a temperature of 5-20ºС.

Purification of wine from impurities

Clarification of wine at home can be carried out various methods. We will tell you more about the main ways to clean a solar drink:

Cleansing with gelatin. To clarify the wine in this way, you need to take 10-15 g of gelatin per 100 liters of drink. For 24 hours, gelatin should be soaked in cool water, changing it three times during this time. Gelatin should be diluted in warm water and add the resulting mixture to a container with a drink. After 2-3 weeks, all excess substances will “stick” to the gelatin and precipitate. You just need to collect it, and the wine will become much lighter.
Heat treatment. All glass bottles of wine should be placed in an iron bowl or pan, filled with water to the very top of the bottles and put on fire to heat. At the same time, the bottles must be tightly corked so that the alcohol from the solar drink does not evaporate. Heat the water in the container to 50-60 °. Repeat the procedure 2-3 times. After a few days, the wine will have a sediment. It can be removed in the way that we described above.
Activated carbon. Clarification in this way is used in extreme cases. For example, when the wine has an unpleasant smell. It is necessary to use not pharmacy coal, but