What to do if the grape pulp is very thick. Violent fermentation. Diseases of wine and methods of its treatment

In classical winemaking, the pulp separated from the juice is considered waste, thrown away or used to produce distillates - chacha, grappa, etc. But if strong alcohol is not needed, you can make a second wine from pomace at home. Suitable pomace of grapes, apples, currants or any other fruit. Next, we will look at the full technology (called "petio"), which is not much more complicated than the traditional technique, but has several nuances.

Attention! In terms of color, aroma and taste, secondary wine from pulp will be worse than a drink made with pure juice, since most of the coloring matter and other useful elements are separated from the peel and pulp along with the juice during the first pressing. In extreme cases, the resulting "watery" wine can always be distilled into moonshine.

Theory. After separation of the juice, some part of the sugar (1-5%) and extractives remain in the pulp and skin of the raw material, which you do not want to lose. This problem was taken up by the French winemaker from Burgundy Petio, who in 1854 developed a method for making re-wine from grape pulp, which is applicable to any fruit.

The essence of the method is the equivalent replacement of the squeezed juice with 20% sugar syrup (in the same proportions or close to equal parts). Thanks to the infusion of syrup on the pulp, you can get a drink with a strength of 10-12%. It is interesting that in France this spirit is called “petio” in honor of the author, but they do not recognize it as wine.

Also in the wine-growing regions of France, another low-alcohol drink is made from pomace - "picket". Not strongly pressed cake necessarily sweet, dark grape varieties are simply poured cold water and put into fermentation. Fortress picket - 1-3%. For most Russian regions, this method is not applicable, since grapes and apples are often sour, and the juice is squeezed out with a press or juicer. Next, we will consider the Petiot method.

Universal recipe for pomace wine

The choice of raw materials. For the preparation of the second wine, the pomace of dark grapes grown in the southern regions is best suited. Try to avoid the Isabella variety, in the skin and pulp of which remains hydrocyanic acid. Wine made from apple pomace or grape pulp of light varieties can turn out to be almost colorless and almost odorless. The same applies to the cake of red currants, cherries, strawberries and raspberries.

When planning to make wine from pomace, during the primary separation of the juice, do not squeeze the pulp dry, leaving at least some of the tannins and trace elements. The pomace should be put on secondary fermentation during the first day (preferably immediately) after separation of the juice in order to prevent oxidation and acetic souring of the pulp. It is very important not to crush the bones, otherwise the drink will turn out bitter.

Regular beet sugar can be replaced with fructose or dextrose (glucose powder). When obtaining syrup, it is important to consider that fructose is 70% sweeter than sugar, and glucose is 30% less sweet. This means that to replace 1 kg of sugar, approximately 590 grams of fructose or 1.45 kg of dextrose are required.

Ingredients:

fresh cake - 6-7 liters;
water - 5 liters;
sugar - 1 kg.

By classic recipe the volume of pomace should be equal to the volume of sugar syrup, but taking into account the Russian realities of not very extractive grapes and other fruits, I advise you to increase the amount of pomace by 20-40%. If the pulp is strongly compressed, the proportions can be equalized.

To avoid infection with mold and other pathogenic microorganisms, all used containers and tools should be washed well, then sterilized with boiling water or steam.

Technology for making second wine

1. Dissolve 80% sugar in water (in our case, 800 grams).

2. Fold the cake into a fermentation container, pour syrup over, mix. It is desirable that 20-30% of the container volume remain free.

3. Install a water seal on the neck of the container (you can use a glove with a hole pierced by a needle in the finger).

Glove instead of shutter

The most common and reliable water seal

4. Transfer the wort to a dark room with a stable temperature of 18-28°C. Every 12 hours, remove the water seal (short-term access of air will not hurt) and mix the wort with a clean hand or a wooden stick, drowning the floating pulp and peel in the juice.

After a maximum of a day, foam should appear on the surface and hiss, which means that fermentation is proceeding normally. If there is no fermentation, you need to add wine yeast or sourdough. During the preparation of the starter, keep the wort under a water lock.

Foam indicates successful fermentation

5. After 12-15 days, when the pulp becomes colorless, strain the wort through cheesecloth and squeeze well. Add the remaining sugar to pure juice (according to the proportions in the recipe 200 grams) and pour it into a washed fermentation container again.

6. The total fermentation time of homemade pomace wine (from the moment the preparation was started) is 20-50 days. The end of the process is indicated by the absence of bubbles from the water seal for 1-2 days (the glove was blown away) and a layer of sediment at the bottom.

It's time to drain the young wine through a straw into another container. Taste the drink, optionally sweeten it with sugar to taste and (or) fix it with vodka (alcohol) in an amount of 2-15% of the volume of wine. Fixing promotes storage, but the taste is tougher.

7. Fill aging containers with wine from the pulp (preferably fill up to the neck to minimize contact with oxygen). Close hermetically (if sugar was added at the previous stage, keep it under a water seal for the first 7-10 days in case of repeated fermentation), then transfer the drink for maturation to a dark room with a temperature of 5-16 ° C - cellar, basement or refrigerator. Leave for at least 3 months (preferably 6-8).

8. First, once every 10 days, then less often, when a 3-4 cm layer of sediment appears, filter the drink by pouring it through a tube into another container, without touching the sediment.

9. If the sediment in large quantities does not appear, the finished pomace wine can be bottled and then hermetically sealed.

Wine from grape pulp. Thanks to the right variety, sufficient maceration, the color is normal, but the taste and smell are "watery"

Fortress - 9-12%. Shelf life in the refrigerator and basement up to 2 years.

Quick navigation through the article

The first filtering of alcohol is done immediately after the completion of active fermentation (depending on the type of wine, the duration of the process ranges from 35 to 55 days).

You yourself will determine the exact moment of removal from the sediment by the characteristic manifestations:

the rubber glove that is worn on the container was blown away;
the water seal has stopped gurgling, that is, carbon dioxide is no longer released into the bowl with water;
the wine has changed color, that is, it has become transparent;
there is sediment at the bottom.

Important! If fermentation continues for more than 55 days from the time of installation of the shutter, then you need to remove the wine from the sediment as soon as possible to prevent the appearance of a bitter taste in the drink. To do this, it is necessary to drain the drink and put it under the shutter again for further fermentation at the same temperature regime

This is especially true for apple wine, and in order for apple wine to get an amber hue, it is better to place it in a lighted place for further fermentation (for example, a balcony).

Also important is the point that it is not recommended to remove alcohol in the phase of active fermentation, since the remaining living yeast bacteria are removed during the filtration process, and, therefore, fermentation will stop.

Home Wine Filtration Rules

Before proceeding with the cleaning procedure itself, you need to find out how often grape wine should be removed from the sediment, so as not to stop the fermentation process, for example.

Experts on this occasion say that there are three transfusions in total:

The first filtration coincides with the end of the process of active fermentation of the drink. This happens when the water seal stops gurgling and the wine begins to gradually lighten.

It should be noted that if fermentation has not stopped after a month and a half - 50 days - it is necessary to remove homemade wine from the sediment as soon as possible in order to prevent the appearance of bitterness. After that, you should again place the container with alcohol under the water seal to complete the fermentation process.

These recommendations should be taken into account by those who are faced with the problem of how to remove apple wine from the sediment. Moreover, in order for the liquid to become lighter later, bottles of alcohol should be placed in a relatively lit place - for example, on a balcony.

Experts recommend that the second stage of cleaning be carried out after at least two months. Connoisseurs focus on the fact that after 60 days you can no longer be afraid to disrupt the fermentation procedure - that is, stop this chemical reaction.

The final stage is carried out three months after the second transfusion. However, if you manage to get rid of the turbidity during the previous phases, you can not repeat the procedure.

Depending on the raw materials from which the drink was made, the masters decide how often to remove the wine from the sediment. There is a standard rule for most types of this alcohol: filtration should be carried out at the moment when a cloudy layer of 3-5 cm has formed on the bottom of the container. Further cleaning should be done every two weeks if the substance was only sent for aging. In the future, it will be enough to filter the liquid once a month.

The drink is considered fully prepared when the winemaker no longer sees sedimentary flakes at the bottom of the vessels. This will be a signal that you can safely pour alcohol into storage containers.

It must be remembered that during the exposure of the liquid, tartars can form. Such a noble precipitate is not filtered out at this stage, since it indicates the naturalness of the product. In addition, these elements do not affect the taste of the drink at all. The stones are removed just before drinking homemade alcohol: the valuable substance is simply poured from the main container into the carafe.

How to clean cloudy wine from sediment

After aging, the wine is clarified with the help of the so-called “fining”: casein or egg white is introduced into it, forming an insoluble precipitate with unwanted substances. The wine is then passed through a mechanical filter and bottled. Before you clean cloudy wine, you need to make sure that there is no mold and fungus.

As a rule, well-refined wines are not able to improve their quality later, although they tolerate transportation and temperature changes better, while weakly clarified wines are easily vulnerable, but age well in the bottle, while developing additional aromas. This is confirmed by the sediment, which is inherent in expensive high-quality wines.

The finished wine should be crystal clear, even with a slight haze, it is considered a product not High Quality. After the cessation of vigorous fermentation, the wine must be drained from the sediment, filtered and poured into a dry, clean bottle of a slightly smaller volume, filling it completely to the neck. Approximately 3 days before the pouring, the dishes with the finished wine are raised higher and if the wine does not show signs of fermentation after it has been moved, then it can be poured. The transfusion before clearing the wine of the sediment also contributes to the ventilation of the wine.

Wine can be poured using a rubber tube. To do this, one end of the rubber tube is lowered into a bottle of wine, so that it is above the sediment level, and the other end is lowered into a clean bottle and a slight suction of the liquid is made. The dishes filled with wine should be tightly closed with a cork with a water seal and put in a cool place at a temperature of 10-12 degrees to continue quiet fermentation, as a result of which the wine matures and clarifies.

This fermentation lasts an average of 3-4 months. At first, the appearance of bubbles occurs at a rate of approximately 1 bubble in 10-15 minutes, and by the end of this period, fermentation stops completely. Then the cork with a water seal should be changed to a cork stopper and the wine should be left in the same cool room for some more time. This process is called soaking. The sediment gradually separates from the wine and settles to the bottom of the dish. The wine becomes more and more clarified, its taste becomes more and more pleasant. But it still has the smell of native fruits. During aging, some of the wine alcohol turns into ester compounds and gives the wine its specific taste and aroma, i.e., the bouquet of wine is gradually formed.

Insidious wine sediment

Therefore, after the end of rapid fermentation, it is necessary to remove the wine from this pernicious sediment as soon as possible. It makes no sense to wait a week or two. This should be especially remembered when making light dry wines, because. such wines spoil quite quickly, not like strong dessert ones. So, we have come close to the process of pouring or removing wine from the sediment. Well, let's figure out how to do it right.

Removing wine from sediment is not a difficult process. However, this sediment is quite insidious - you shake the dishes a little and it can become cloudy and partially dissolve in the wine. To avoid this, a couple of days before removing the wine from the sediment, we take a fermentation tank and put it on something that crushes it about half a meter above the floor, well, for example, on a bench or on a stool.

How to properly strain plum wine from sediment after fermentation tips from winemakers

There are some features of straining a homemade drink from different fruits. For example, how to properly strain plum wine is of interest to most winemakers. A sign that signals that it needs to be filtered is the appearance of foam. The most convenient way to do this is with gauze folded in several layers.

There are many expert opinions on how to strain wine after fermentation. Some people think it's better to do it right away through small holes, while others are of the opinion that it is necessary to gradually reduce the size of the hole so that the color of the drink is more pure and bright. But still, how to strain the wine from the sediment is an individual matter. This process is influenced by many factors: for example, what is the main ingredient of a homemade drink or how long it is aged. In such cases, a real winemaker must “feel” his creation and independently decide how to carry out all the necessary procedures.

Now we know how best to strain the wine at home in order to get a drink with an irresistible taste and color. These tips will help both winemakers with little experience and experienced craftsmen.

Removing wine from sediment

A thick layer of loose sediment settled on the bottom of the dish consists mainly of dead yeast fungi and can quickly decompose or rot, and the wine will communicate bad taste and bitterness, as well as turbidity, from which it is not always possible to get rid of later.
Therefore, you should not keep young wine on the lees for more than 2 weeks.

This is especially important for low-acid light table wines, which spoil faster than stronger and more acidic wines. To remove this sediment from the wine and pour the wine

For this day, 2-3 before pouring, the dishes with wine are set higher, for example, on a table, stool, bench, etc. They start pouring only when the wine has completely calmed down after this rearrangement.
To transfuse wine, you need to purchase 1-1.5 meters of a finger-thick rubber tube (rice). Then, removing the fermentation tongue and cork from the dishes, one end of the tube is lowered into the wine so that it does not touch the sediment. The other end is lowered into a bucket, bowl, other utensils, or inserted into the throat of another bottle (rice). They suck the wine through a tube and pour it so that there is a little less wine drained than fermented.
In order for the wine to be better ventilated, it should be drained from the tube in a thin, possibly longer stream (for this, the dishes with wine should be placed higher) or even slightly splashing.
The sediment left in the bowl after pouring contains a fairly significant amount of wine. To use it and clean it from turbidity, the entire sediment is shaken and poured into a bag made of flannel or thick napkin canvas and fastened to the tragus or between the legs of an inverted stool (rice).
In this case, the wine will be filtered and flow into the bowl below, quite clean and transparent. This strained wine is added to wine poured through a tube. While the wine is filtering from the sediment, you need to prepare new dishes for the poured wine. If there are no smaller utensils, then the poured wine is placed in the right place, of course, thoroughly washing it from the foam on the walls and sediment residues, rinsing it several times and fumigating it with sulfur.
But it is better and safer, especially if weak table wine is being prepared, to avoid spoilage, pour it into a smaller dish. The fact is that, as we have already said, when setting the wort for fermentation, the dishes are not completely filled, but only 4/5-6/7 of the volume, in addition, part of the wine goes to the sediment. Thus, after pouring, it turns out to be less and it occupies about 3/5-5/7 of its volume in the previous dish.
Consequently, the area of free contact of wine with air increases and the risk of wine falling ill with vinegar fermentation, flowering, and other diseases increases. Therefore, it is better to place the poured wine in a smaller vessel, filling it to the top, to the very throat and even to the cork, in order to reduce the danger of contact with air. Fortified wines get sick less often, so they can be poured into the same glassware.
If the winemaker has several vessels with wine of the same variety, then, of course, he can combine the wine poured from several vessels, which should be poured into a separate small container and saved in reserve for topping up the drying wine in other large vessels.
The bottle or barrel filled with wine is corked again with a cork with a fermentation tongue and transferred to a cooler place for secondary, quiet, fermentation.

The secrets of winemaking can be studied for almost years. Although everyone can easily learn this art. From the first time, you may not get a masterpiece worthy of world exhibitions, but a home-made drink will be no worse than a store-bought one. Want to try? Then learn simple recipes with photos describing how to make wine from grapes at home.

How to cook

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. On the clusters, there must be wild yeast 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 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 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 goes to 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.

sweet

The content of sugar and alcohol in sweet homemade wine should be between 12-18% and 16-20%. The acidity does not exceed 0.8%. It is better to make such a drink from blue grapes or use nutmeg varieties. Sugar should be added at the rate of 50-100 g per 1 liter of juice. It's in the fermentation stage. Already at the end, you can make sweet homemade wine to your liking by adding a little more sugar.

Fortified

By traditional recipe fortified grape wine at home is prepared with the addition of sugar and alcohol or vodka. The strength of the drink will depend on their quantity. By adding fruits or berries to grape must, you can get different types fortified homemade wine - vermouth, port or sherry. The proportions for them are approximately the following:

grapes - about 6 kg;
granulated sugar for fermentation - 0.6 kg; for fixing - at the rate of 100 g per liter of must;
medical alcohol - 1 l.

To cook at home dry wine with your own hands, you should know that it is made completely without sugar, or its amount does not exceed 0.3%. Fructose from the wort is fermented only by the action of yeast. Sugar is not added for this purpose at all. For this reason, dry wines are considered the most natural, tasty and healthy. Grapes are needed for their production with a sugar content of 15-20%. It is better to take the Isabella variety:

from such grapes wine of pleasant ruby color turns out;
this variety belongs to the table.

semi-sweet

Semi-sweet homemade wine is especially popular. It is more tender, pleasant on the palate and has a clear grape aroma. The composition of such a drink contains no more than 8% sugar and up to 13% alcohol. The low content of the latter makes this wine ideal for an ordinary feast. The proportions of the ingredients here are approximately the same - for 1 kg of grapes, about 800 g of sugar and 1.5 liters of water.

Recipe

Before you put homemade wine with your own hands, you need to choose the right grapes. Only ripe fruits are suitable. In unripe, there is a lot of acid, and in overripe, acetic fermentation already begins. It is not worth collecting carrion, because it has an unpleasant earthy taste. For winemaking, technical wine grape varieties are suitable. Their clusters are not very large, and the berries themselves are small and fit tightly to each other. Among these varieties stand out Isabella, Muscat, Riesling, Merlot, Chardonnay and Cabernet. Crystal, Kishmish, Druzhba, Rosinka and Regent are also recommended for home winemaking.

Isabel

Servings: 22 persons.
Calorie content of the dish: 72 kcal.
Cuisine: Russian.

Isabella grape wine is very easy to prepare at home. This variety is unpretentious - the berries are frost-resistant, have a dense structure and pleasant taste. Even white can be made from this variety if green unripe fruits are used. According to the same recipe, a fortified drink is prepared, so you will also need medical alcohol.

Ingredients:

Isabella - 5 kg;
medical alcohol - 1 l;
granulated sugar - 0.6 kg.

Cooking method:

Sort the grapes, then mash them with your hands or with a crush. Transfer the resulting mass into a glass jar.
Leave the gruel for 3 days, then add sugar.
Then cover with a lid, send to a warm place to ferment for 2 weeks.
Take a thick gauze, fold it three times and strain the drink through it, then send it to a dark place for 2 months.
After the specified time, pour alcohol into the container. Leave the blank for another 2 weeks.
Then pour the drink into bottles, place them in a horizontal position for storage.

With water

Preparation time: 45 days.
Servings: 20 persons.
Calorie content of the dish: 96 kcal.
Purpose: on the festive table.
Cuisine: Russian.

Do-it-yourself grape wine with the addition of water turns out to be thin and not so cloying, but no less pleasant in taste. Almond essence gives an unusual aroma to the drink. If you don't like the smell, you can add a little vanilla. The technology also involves an ordinary glove. It does not allow oxygen to enter the wort, but releases carbon dioxide through a small hole.

Ingredients:

wine yeast - 10 g;
sugar - 400 g;
grapes - 2 kg;
water - 3 l;
almond essence - 1 tsp

Cooking method:

First sort the grapes, then mash and dilute with filtered water.
Next, put in a warm place, leave for 4 days, so that the wort separates from the cake.
Then strain the juice, squeeze out the liquid from the cake, pour everything into a glass container.
After squeezing, add half the sugar, almond essence and yeast, mix.
Put on a glove with a small hole in the finger on top, leave for 4 days.
Take a little wort, add 100 g of granulated sugar to it, pour it back.
When the glove stops inflating, remove it from the sediment with a thin hose.
Cover with a nylon lid, let stand for another week.
Remove the wine from the sediment again, you can drink it after full maturation after 1 to 12 months.

From grape juice

Preparation time: 76 days.
Number of servings: 30 persons.
Calorie content of the dish: 133 kcal.
Purpose: on the festive table.
Cuisine: Russian.
Difficulty of preparation: easy.

To the surprise of some gourmets, you can make wine at home. In addition to punctuality and patience, nothing is required of you here. But the drink turns out very tasty, and the aroma is simply amazing. Together with the squeezed juice, you can use the grapes themselves. The proportions of sugar can again be adjusted to your liking, making a semi-sweet or sweet dessert wine. As for varieties, it is recommended to use several at once. For example, Merlot and Cabernet make very tasty wine.

Ingredients:

sugar - 1.5 kg;

grape juice - 5 liters.

Cooking method:

Put the squeezed juice together with the grapes in a container of a suitable size.
Leave the mixture in a warm place for 3 days. Stir twice a day.
Next, squeeze the mass under pressure or with your hands, then strain into a glass container, put on a glove with a small hole on it.
Insist 40 days in a well-ventilated area.
If part of the wort is not included, then add it every 2 days.
When carbon dioxide ceases to come out, introduce sugar in the indicated amount.
Next, filter the drink, bottle it and insist at a temperature of 11-14 degrees for a month.

Secondary pulp

Preparation time: 48 days.
Servings: 20 persons.
Calorie content of the dish: 56 kcal.
Purpose: on the festive table.
Cuisine: Russian.
Difficulty of preparation: easy.

According to the classic recipe, only the must is involved in the fermentation process, i.e. the pulp that remains after filtering is not used for making wine. Although there is a separate recipe for it. Learn how to make a "second wine". It will not be as rich as a first-class drink. This is a matter of taste - some people even really like this wine. Its aroma is not worse, it just has a different shade. The secondary wine from the pulp itself is obtained with a lower strength.

Ingredients:

purified water - 5 l;
dark grape cake - 5 kg;
sugar - 1 kg.

Cooking method:

Transfer the cake to a clean, dry bowl.
Next, add a mixture of sugar and water there.
Pour the resulting mixture into 3-liter jars.
Wear rubber gloves over them. On one of the fingers, make a small puncture with a needle.
Leave the drink to ferment until the pulp is compressed and loses its original color. This will take about 40-45 days.
Then strain the wort, removing all the pulp.
Leave the wine for another 3-4 days.
If the taste of the drink suits, then bottle it. Otherwise, leave to ferment for another couple of days.

White

Preparation time: 4 months.
Number of servings: 15 persons.
Calorie content of the dish: 128 kcal.
Purpose: on the festive table.
Cuisine: Russian.
Difficulty of preparation: easy.

By studying the recipe for white grape wine, you will learn how to prepare a unique drink with exceptional aroma and taste. The process will take several months, so be patient. But the result will please not only you, but also the guests. Connoisseurs of noble booze will definitely appreciate this wine. You can adjust the sweetness of the drink yourself. According to the same recipe, the wine is semi-sweet.

Ingredients:

sugar - 3 kg;
grapes - 10 kg.

Cooking method:

Carefully sort the grapes, remove the rotten berries, and transfer the rest to an enameled bucket.
Mix the product well. When the juice stands out, cover with gauze.
Insist 5 days in a warm place. Stir the contents several times a day with a wooden spatula.
Next, discard the pulp in a colander, and strain the juice into a glass container, fill it only by 75%.
Add sugar, put on a glove with several punctures on top, fix it with an elastic band.
After 3 weeks, fermentation is almost over. At this point, you can add more sugar to your liking. In this case, leave the drink for another 1-2 weeks.
Then strain the juice into bottles, cork with corks, send to the cellar to infuse for 3 months.

Recipes with a glove

Preparation time: 3 months.
Servings: 12 persons.
Calorie content of the dish: 112 kcal.
Purpose: on the festive table.
Cuisine: Russian.
Difficulty of preparation: easy.

Homemade wine made from grapes with a glove is very fragrant. According to this recipe, it is prepared and varieties of Lydia and Isabella. More precisely, juice is taken given grape. A special taste of the drink gives a mixture of elderberry, oak bark and sage. It is added to a bottle of wort in a gauze bag. At the end of fermentation, it is simply taken out, and thanks to this, the wine acquires an unusually fragrant aroma.

Ingredients:

Isabella juice - 0.8 l;
sage, oak bark, elder flowers - to taste;
granulated sugar - 320 g;
Lydia grape juice - 1.2 liters.

Cooking method:

Mash the grapes well, and after a couple of hours squeeze them with your hands and strain the juice through cheesecloth into a glass container.
Next, dissolve the sugar, and then install a glove with punctures. Leave the drink until it falls off.
Then remove from the sediment, pour into a clean jar.
Introduce a gauze bag with additives.
Close again, leave for 1 month.
Remove the drink from the sediment again, remove the bag with additives.
Insist for about 2 more months.

From red grapes

Cooking time: 73 days.
Number of servings: 15 persons.
Calorie content of the dish: 147 kcal.
Purpose: on the festive table.
Cuisine: Russian.
Difficulty of preparation: medium.

The benefits of homemade wine are manifested with its moderate use. Blood pressure normalizes, hemoglobin rises and radioactive substances are excreted. From homemade red grapes, the drink turns out to be stronger, more aromatic and tart. All thanks to the bones, which contain tannins in large quantities. The wine is bright and fragrant by mixing the pigments secreted by the skins with clear juice.

Ingredients:

red grape variety - 10 kg;
granulated sugar - 2 kg.

Cooking method:

Sort the berries, crush them with a crush or clean, dry hands.
Cover with gauze, let stand for three days. Stir contents periodically.
Collect a layer of pulp, squeeze it out, and filter the juice itself with gauze. Pour everything into a glass container.
Then, within 10 days, gradually introduce all the sugar in portions.
Seal the bottle with a punctured pharmacy glove.
Send the container to a warm place for 60 days.
When the glove deflates, you can bottle the juice.
Then send for storage in a cool place.

Video

Source: sovets.net

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The duration of the pulp fermentation, during which important maceration and must fermentation processes take place, is the main factor determining the quality of wines, their character and subsequent development. But the problem of the optimal duration of wine-pulp contact cannot be solved unambiguously. This optimum depends on the type of wine chosen for production, on the characteristics that are given priority, the conditions of the year, the characteristics of the raw materials. The duration of the wine in the vat in the presence of pulp also depends on the temperature and method of fermentation. It would be wrong to consider separately one from the other questions of the duration of fermentation on the pulp and temperature.
In areas where red fermentation has traditionally been the longest, about 3-4 weeks, and this applies entirely to Bordeaux vineyards, a reduction in the duration of red fermentation has been observed. There are many reasons for this and they are connected not only with the desire to produce more harmonious wines. The most important of these will probably be the concern to avoid bacterial spoilage of the wines. But here also comes the possibility of obtaining, by short fermentation on the pulp with well-ripened grapes, wines that would be quite harmonious, strong and extractive, but also often fresher and more aromatic than wines prepared as a result of long fermentation in the red method.
Ferre believed that the duration of fermentation should be reduced by limiting it to the time required for the complete fermentation of sugar (5-6 days), and it is not even absolutely necessary to wait for the sugar to ferment completely before draining the wine from the vat.
It is possible, without prejudice to the quality of wine, to keep it in a vat for no more than 5-6 days and, in any case, no more than 8 days, if only to reduce the loss of alcohol that inevitably occurs in open vats. Changes in raw materials associated with changing conditions for the cultivation of grapes prompted winemakers in Burgundy to return to longer red fermentation, from 8 to 10 days (Leglise, 1967). The same was observed in the Bordeaux region, where in some years for the outstanding wines of the Medoc, fermentation for up to 3 weeks is not excluded, as was done at the beginning of the century. In areas of hot climate, in particular in the south of France, there is a tendency to reduce the fermentation on the pulp to 2, 3 or 4 days. In this case, the wort is drained from the vat when it still contains a lot of sugar.
Differences in the behavior of anthocyanins and tannins during maceration allow us to establish some principles that could guide the choice of the duration of fermentation on the pulp, the most important factor to control the extraction of phenolic compounds.
With short-term fermentation of red grapes according to the red method, using well-ripened clusters, you can get a fairly colored, but low-tart wine, since it contains few tannins. The organoleptic qualities of young wines are usually improved by all interventions that help dissolve coloring matter without an excessive increase in the content of total phenolic compounds (tannins). The aroma and taste of fresh grapes, characteristic of young wines, are most often inversely related to the content of polyphenols.
At the same time to create best conditions storage and aging of fine wines requires a more significant extraction of phenolic compounds. Indeed, after a few years, anthocyanins practically disappear and are no longer involved in the formation of the color of red wines, due mainly to condensed tannins (Ribero-Gayon and Stonestreet, 1965, 1966).
Anthocyanins, the content of which even in young wines in relation to tannins is quite small, are almost not felt on the palate. Taste sensations are primarily due to the content of tannins. For all wines whose quality is associated with a certain degree of aging, success depends on the extent to which a compromise is found between the need to guarantee a high tannin content and at the same time provide them with some softness, a certain freshness, when they are still young and when they usually give assessment of their organoleptic properties.
The intensity of maceration depends on the type of wine, as well as on the variety. For simple varieties in areas with poor soils, fermentation on the pulp is usually shortened. It is usually lengthened for the so-called noble varieties in areas where fine wines are produced.
But whatever the degree of maceration adopted, it is practically impossible to extract into the wine all the coloring matter and tannins originally present in the skins and seeds of grapes.
Schematically, three types of the duration of fermentation on the pulp can be represented:
1) lowering the wine from the vat before fermentation is complete, when it still contains sugar. In such cases, the wine is separated from the pulp at densities between 1020 and 1010 kg/m 3 . Here we are talking about a short fermentation on the pulp (from 3 to 4 days), usually recommended for wines of current consumption and in areas with a warm climate. This type of fermentation is practiced where, first of all, they achieve softness, lightness of products intended for consumption by young people;

2) the descent of wine from the vat immediately after the end of fermentation, when it no longer has sugar; such a case is called "hot descent" from the vat. This method is suitable for high quality wines, which are sought to be prepared as quickly as possible for bottling and sale. In such conditions, wine materials are also drained for aging in order to obtain some wines. best brands intended for endurance. This is usually done during high harvest years when the grapes are concentrated due to very high maturity. This method is also recommended and almost mandatory when winemaking in open vats;
3) descent of wine from the vat a few days after the end of alcoholic fermentation in order to extend the maceration process to the maximum; such a case is called "cold descent". This is a method that is most often used in the development of wines intended for aging.
When choosing the length of stay of wine in a vat, the following should be considered; factors.
Grape maturity. All the factors contributing to insufficient maturity, i.e., reducing the accumulation of phenolic compounds and increasing acidity, and hence the biological stability of wines, favor long-term fermentation on the pulp. Opposite conditions have a positive effect on the short stay of the wine in the vat.
The nature of the variety. Grape varieties with a high content of tannins or with simple taste preferably fermented in short time.
Sanitary condition of grapes. Grapes partially damaged by mold or spoiled should be processed by short-term fermentation in the presence of the pulp, especially if sulfitation is carried out in small doses or not at all. Increasing the length of time in the vat is more likely to increase the off-flavours associated with rot.
Vat device. Prolonged contact of wine with pulp is possible only in closed vats. Nevertheless, it assumes that the control over the course of fermentation is the more stringent, the lower the acidity, the more moderate the sulfitation and the higher the temperature.
Type of wine to be produced. A long stay in the vat is advisable only for the production of vintage, "masculine" wines that improve their quality during aging. Whenever one wants to produce wines for consumption in the near future, wines that are soft, pleasant, easy to drink, do not improve their quality during aging, a short stay on the skin should be preferred.
A clearly pronounced cessation of fermentation is a special case when an immediate descent of the wine from the vat is necessary. Under such conditions, it would be dangerous to keep the wine in the presence of mash rich in bacteria. On the other hand, the descent of the wine from the vat encourages the resumption of alcoholic fermentation due to the aeration that occurs, and at the same time allows for a slight sulfitation to prevent the development of pathogenic bacteria, without preventing the resumption of yeast activity.

Behind a mug mug - only
to mess around...
Day and night the whole house is full of wine.
He bawls drunk songs,
And the word of the law is silent.

Girr did not forget those violent orgies,
When he suddenly rose violently:
He's been on the loose all night...
All you can hear is a scoop on the bottom.

And you, drunkards, dark child,
Such exacted glory and honor,
What befits a husband
Valor blood, honest kind.

When to remove the pulp from wine

House strong wines

Homemade wines have many recipes, however, knowing general principles and the technology of making wines, every lover can create their own unique tasty and aromatic drinks.

The traditional way of making wines is based on the fermentation of berry juices with the addition of sugar, using cultural or own yeast. In this case, all the sugar is converted into alcohol, and as a result, wines with an alcohol content of 10-14 ° are obtained. With such a strength, sweet wines are not sufficiently stable due to the presence of free sugar. You can increase the strength of the drink by adding alcohol or vodka.

There is a group of wines called strong. The technology of their preparation includes a series of operations that are performed in a certain sequence. Alcoholization is necessarily among them, since it is not possible to obtain wine with a high concentration of alcohol by fermenting sweet must.

Fortified wines are prepared in the following ways:
a) alcoholization of juices;
b) alcoholization of the fermenting wort;
c) alcoholization of young wine.

Alcoholization stops fermentation and preserves the required amount of sugars in the wine. In some cases, to obtain sweet dessert wines, sugar syrup and aromatic substances obtained from aromatic or aromatic compounds are added to young wine along with alcohol. medicinal plants. Such wines contain 14-20% alcohol, 5-16% sugar and 0.6-0.8% acids.

During fortification, purified vodka or alcohol is used, which is added in the required amount to obtain the desired composition of the wine.

Certain difficulties are presented by the method of fortification of the fermenting wort, in particular, the fortification of the fermented wort on the pulp. The peculiarity is that the juice from berries and fruits is not squeezed, but crushed, adding sugar syrup, and fermented in incomplete closed tanks with a “floating cap” of the pulp at a temperature not exceeding 26 ° C. After 3-5 days, when the concentration of the wort drops to 1.035-1.045 (6-9% sugar), it is pressed, strong alcohol (90 °) is added and infused for 7-8 days. Then filtered, clarified and left to mature.

The maturation of wine takes place in closed vessels in the presence of a small amount of oxygen (60-300 mg/l). Its aging is accompanied by several open transfusions from one container to another. At the same time, the wine comes into contact with atmospheric oxygen, which further ensures biochemical processes in a hermetically sealed vessel. As a result of maturation, complex taste and delicate aroma with various delicate shades are formed in the wine. The temperature of wine maturation is in the range of 14-16 ° C, and the duration is two years or more.

When fortifying young wine, the main difficulty lies in the correct determination of the amount of alcohol introduced into it.

When calculating the required amount of alcohol or vodka, we can roughly assume that with the addition of 1% alcohol or 2% vodka to wine with a strength of 10 °, the strength increases by 1 °

Let's take vodka, for example. The calculation of the required amount is very simple: let's say there are 30 liters of sweet cherry wine with a strength of 10 °. Its strength must be increased to 14 °, that is, increased by 4 °. Then vodka will be required:
(30 x 2 x 4): 100 = 240: 100 = 2.4 liters.

If the strength of this wine needs to be brought to 16 °, then vodka will need:
(30 x 2 x b): 100 = 360: 100 = 3.6 liters.

The required amount of vodka must be added to the fermented wine, mixed thoroughly until a homogeneous strength is obtained and left for 4-5 days for assimilation, i.e., so that the vodka is completely combined with the wine.

It should be remembered that after adding vodka and mixing, the wine material loses its transparency. Opalescence (turbidity) is formed in it, a certain amount of sediment falls out again. Therefore, the liquid must be kept in a cylinder until bottling for 15-20 days, after which it is removed from the sediment with a rubber hose, filtered, bottled, corked, but pasteurized is no longer necessary. There is enough alcohol in it. All microorganisms are suppressed. Yeast can no longer reproduce. Alcohol is a good preservative when it contains at least 17%.

The recipes for strong wines below are just examples and show the possibilities of using the described methods to obtain new types of wines with a high palatability and good fragrance.

cherry wine

Cherries of sweet varieties are separated from the seeds, poured into a bottle and poured with a sugar solution of 10% concentration. Yeast is added and left to ferment for 3-5 days. After that, it is drained and alcoholized, adding 300-350 ml of alcohol per 1 liter of wine. The wine is aged for 5-6 months and, when it clears up, is removed from the sediment. The wine has a pleasant taste and can be stored for a long time in a cool place.

Red currant wine

Redcurrant gives high yields, has good juice yield, is easily clarified, and therefore these berries are widely used for making various wines.

The only drawback of red currant is the lack of aroma, but this can be easily corrected by introducing aromatic additives into the wine.

For preparation: wines by alcoholization of the fermented must take ripe berries, separate from the stalks, wash and allow to dry. Then they are poured into wooden or enameled dishes and crushed with a wooden pestle. After that, sugar syrup is added to the pulp, spending 100-120 g of sugar and 250-300 ml of water per 1 liter of pulp.

The resulting sweet must is fermented, for this, 3% wine yeast is added to it and left in a warm place for 2-3 days. In the process of fermentation, the pulp is thoroughly mixed with a wooden paddle 3-4 times a day for better extraction. nutrients and in order to avoid souring of the "cap" of the pulp on the surface.

Then the pulp is pressed and the resulting wort is alcoholized, aromatic substances are added and infused in a sealed container for 7-10 days. Depending on the type of future wine, 250-350 ml of alcohol 70-80 ° are taken per 1 liter of must.

When insisting, wine is clarified by adding 1 tablespoon of milk per 1 liter of wine. When the wine is clarified, it is removed from the sediment. The result is an aromatic wine containing 15-18% alcohol, 10-12% sugar with an acidity of 0.6-0.8%.

gooseberry wine

It is prepared by fermenting sweet must without separation of the pulp, similar to redcurrant wine.

Raspberry wine

Made from raspberry juice perfectly ripe berries. For 10 liters of wort, take 6 liters of raspberry juice, 2.6 liters of water, 2.4 kg of sugar (1.6 kg are added before fermentation, the rest after). Fermentation after fermentation lasts 10-12 days, after which the wine is alcoholized: for 10 liters of wine - 1 liter of vodka. The wine is aged for 5 days, then filtered, the rest of the sugar is added and bottled. The wine turns out a beautiful raspberry color with the aroma of fresh berries.

Wine type "Port"

It is prepared without the addition of sugar during alcoholization, since the wort is alcoholized, which is only half fermented. Wine material is considered half-fermented if it contains at least 3-5% alcohol. Degrees are determined by an alcohol meter or by taste. The wine is tasted already in the second week of active fermentation. We recommend that you choose the required sugar content in the product yourself. Alcohol is introduced into the must with the expectation that in the finished wine it was 17-20% vol. The must is separated from the pulp, filtered and topped up with alcohol. Fermentation stops during the day. It remains only to cork the wine and let it stand until completely clarified. Then pour into bottles up to half the neck and cork completely.

rowan wine

For this wine, berries of sweet rowan varieties are used: Nevezhenskaya, Pomegranate and others. You can also use the berries of wild mountain ash, subject to pre-treatment in saline in the manner described.

Rowan berries are separated from the ridges, washed and crushed into wooden utensils. Sugar syrup (1 liter of 20% syrup per 1 kg), nitrogen nutrition (0.3 g of ammonium chloride per 1 liter of wort) and yeast distribution are added to the pulp. The must is fermented for 5-7 days, then pressed, an infusion of aromatic substances and 350-500 ml of alcohol per 1 liter of wine are added.

The result is a young wine ready to drink. It contains 16-18% alcohol and 6-8% sugar. For maturation, the wine is stored in a cool place for 6-8 months, while the taste and aroma of the drink improves.

Thus, you can make wine from shadberry, cherry and other berries.

Plum wine

Plum berries have poor juice yield and require special processing to better separate the juice. To make wine, ripe, intact berries are selected, washed and placed in glassware. Sugar syrup is prepared ahead of time (200 g of sugar per 1 liter of water). It is heated to a boil and the berries are poured boiling, then they are closed with a lid and kept under a warm fur coat for 8 hours. Then the syrup is drained, heated to a boil again and the berries are poured again. For 1 kg of plums take 2 liters of syrup.

The cooled berry infusion is alcoholized, aromatic substances are added, closed with a lid and infused for 10-15 days. After that, it is carefully removed from the sediment and poured for storage. The wine contains 15-18% alcohol and 14-16% sugar, has a pleasant taste and can be stored for a long time. Exposure improves the taste and aroma of the drink. In the same way, wine is made from cherries, blackthorn.

Fruit and berry wine

Blackcurrant berries are washed, crushed, covered with sugar, and placed in a glass dish, left to separate the juice in a warm place for 1-2 days. After that, squeeze the juice from fresh apples and add blackcurrant to the juice. For 1 l apple juice take 500 ml of currant juice. The mixture of juices is infused for 4-6 days in a closed vessel, then pressed, sugar (60-80 g per 1 liter) and 300-350 ml of alcohol per 1 liter of the mixture are added. Insist 7-9 days, lighten and remove from the sediment. The result is an aromatic dessert wine containing 16° alcohol and 12-14%. Sahara. It is stored in a cool place, exposure improves the taste of the drink.

Apple strong wine

This wine is made from natural apple juice. Good wine is obtained if 1 liter of rowan juice is added to 9 liters of apple juice. The wort is set for fermentation, sugar and sourdough are added. On the 11th day, its strength reaches 10 °. Then they drink alcohol: for 10 liters of wine - 1 liter of vodka. The color of the wine will be golden, and the taste will be refreshingly sweet and sour, with the aroma of fresh apples.

Dried apple wine

Take dried apples of sweet and sour varieties, put in a wooden or enamel bowl, pour hot water 80-90 ° C and insist for a day. For 1 kg of apples take 800 ml of water. Then the apples are pressed, sugar syrup and yeast are added, and then left to ferment. After 5-6 days, the wort is alcoholized by adding 500 ml of alcohol 70 ° per 1 liter, and allowed to brew for 3-5 days. Then the wine is carefully removed from the sediment and left to mature in a tightly closed vessel, which lasts 6-8 months. In this case, one or two transfusions are made. The finished wine is repeatedly removed from the sediment and stored in a cool place.

In the same way, you can make wine from fresh apples.

Vermouth - flavored wine

Vermouth is a blended, fortified, dessert wine, flavored with a tincture of various herbs with a specific bitter taste of wormwood. It perfectly stimulates the appetite. To prepare vermouth at home, it is convenient to prepare wine materials separately, and mix them after removing the must from yeast in the same way as described when preparing blended wines. Prepare wine materials for vermouth in the same way as for dessert wine. Vermouth is white and red, depending on the wine materials included in it.

Composition of red vermouth (1 way):

Preparation of fragrant tincture for vermouth. An infusion of herbs is prepared on vodka. For 250 g of vodka add: 4 g of yarrow, 3 g of cinnamon, 3 g of mint, 1 g nutmeg, 2 g cardamom, 1 g saffron and 3 g wormwood. You can prepare an infusion of thyme, Bogorodskaya grass, violet rhizomes, fragrant mink, wormwood.

Herbs are crushed, placed in a bottle of vodka and allowed to brew for a week, shaking the bottle with tincture daily. If one of the herbs was not found, it does not matter. The main thing is that there is wormwood, which can be replaced with extragon.

For 1 liter of vermouth, you need 50 g of tincture (if on alcohol), and, accordingly, 120 g if on vodka. In addition, you need 100 g of sugar. Mix all components thoroughly, pour into bottles to the middle of the neck. After 2-3 weeks, vermouth will acquire its unique bouquet. The drink keeps well.

the press of stickers on a transparent self-adhesive film, wax.

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Actually, the main essence of winemaking is to create suitable conditions for natural processes and allow them to operate, but the decision on what wine should be belongs entirely to you. Here you can show your art. If you are making red wine for the first time, let the must rest on the skins and pits for five days, depending on how fast the fermentation is. If the temperature in the room where fermentation takes place is only 18-20°C, don't be upset and don't fuss if there is no way to heat the wort (but not with heating elements!). This temperature is quite suitable for red wines, although the fermentation process itself may take longer. As you will soon understand for yourself, by and large, fermentation can occur at any temperature in the range of 10 ... qvevri this period is calculated in months), the result is a wine just the way the winemaker needs.
For example, if you want a red wine that you can start drinking soon, and you are willing to suffer a slight loss in final quality, leave the must to ferment until a third of the sugar is fermented (controlled by measuring the density of the must with a hydrometer). Then press the must from the pulp, and leave it to ferment further, in its pure form. Then you get a fresher and softer wine that does not require long exposure. I keep my wines from Merlot and Cabernet on the pulp for up to 14 days, both before fermentation and after: my goal is to get a dense, extractive wine suitable for aging.

In order to achieve fresh fruity notes in white wine, after crushing the grapes and adding sulfur, leave the must to brew on the skins for 8-12 hours. Then press down and add yeast. This technique adds freshness to the taste and fruity notes to the aroma, due to the fact that solid particles are eliminated early.

In order to extract as much of the extractives as possible from the red grape varieties, which are so generous with this richness, it is necessary to ensure that the must is kept in contact with the skins and pits for as long as possible. At the same time, do not overexpose, otherwise too many bitter phenolic compounds will pass from the seeds and the remains of the combs into the wine.

Good reception of the so-called. cold maceration: infusion of red must on the pulp for several days at temperatures up to 12 ... 13 ° C (after adding sulfur). After that, the yeast is added, and the temperature of the must rises to the required 25 0 C for red wines. If you have such an opportunity, try it. You can use dry ice, adding it to the wort in portions. The winemaker opens up very wide opportunities to experiment with the must during the fermentation period, adapting to the grape varieties used and their own tastes.