Grape wine at home - simple recipe

A simple recipe for making grape wine at home will be mastered even by novice winemakers. Adhering to simple recommendations, you will certainly get a decent drink, the taste of which will be no worse, and in most cases only better than its purchased counterparts. In addition, you will be absolutely sure of the naturalness of the wine, which is also very important.

Homemade grape wine is a simple recipe

Ingredients:

Preparation

Preparation of home grape wine in a simple way begins with the preparation of the basis of the drink - grape berries. They can be of any variety, but necessarily ripe, without damage and rotted areas. Cut the bunches from the vine is necessary only in dry and sunny weather and in any case not after the rain. It is also not recommended to wash the grapes before processing, because the same yeast mushrooms live on the surface, which start the process of wine fermentation.

Torn off the bunches of grapes are placed in an enamel vessel and rubbed with a wooden pestle or crush, so that not a single whole berry remains. You can help stretch the grape mass with your hands. At the same time, do not use metal appliances or kitchen appliances. It is also not recommended to grind grape berries together with bones, since the wine in this case will be bitter.

Now the vessel with crushed grapes (pulp) is placed under room conditions for three days to start fermentation, several times a day stirring a lot. A good sign of the passage of time will be an active hiss and a sour smell emanating from the container with a pulp. Next, we collect the sieve top "cap" with grape skins and pulp and squeeze it carefully using gauze or press. The remaining liquid is filtered two or three times through the gauze cut, pouring it from one container to another. Such a procedure will not only relieve the wine of impurities, but also saturate the billet with oxygen, which will be required for active fermentation at the initial stage. To maintain it correctly, we pour the juice into the fermentation tanks, filling them in three quarters, put on the glove with one finger pierced with a needle or install a device with a hydraulic seal.

The next stage of the preparation of wine entirely depends on the taste of grape berries, their sweetness and acidity. It happens that the addition of sugar is not required, so the grapes are sweet, but often in total add about two hundred grams per liter of grape juice obtained. Sugar is always introduced in small portions, fifty grams every three to four days during the first two to three weeks of primary fermentation, each time evaluating the taste of the product, so as not to make it sugary sweet and supersaturated.

For fermentation of house wine, it can take an average of one to two months. But if the process continues after fifty days, then it is necessary to drain the young wine from the sediment and again put the fermentation. At any time of fermentation, if the preparation seems too acidic, you can enhance the sweetness of the drink by adding an extra portion of granulated sugar.

After the shutter stops showing signs of fermentation or the used glove is blown off, we can pour ready-made young wine in bottles, seal them and put them in a cellar or a cellar for aging. For white wine, it takes at least forty days, and for red wine, at least three months.