Whether to cover the pulp. Grape wine at home - a recipe for cooking. Chacha from grape pulp

There are several ways to create high-quality and tasty wine. The traditional technique is based on the use of two main ingredients - grapes and sugar, which are quite enough to get a good drink. However, other, more specific, products can be used for its manufacture. One of such technologies is wine from grape pulp. Many connoisseurs even claim that it has a more delicate taste and delicate aroma.

Obtaining the pulp, its processing and the process of primary fermentation

Any homemade wine recipe consists of several successive stages, the observance of which guarantees a quality drink. However, besides him, the winemaker still has some by-products. One of them is grape pomace, which most people just throw in the trash.

At the same time, this should not be done, since such a pulp contains a large amount useful substances and active enzymes that can restart the fermentation process. Using such a specific product, you can get a secondary wine that is in no way inferior to the previously prepared original.

The pulp is a rather peculiar product obtained from fresh grapes. At the same time, its feature is a high concentration of wild yeast cultures or wild yeasts, which are responsible for the activation of fermentation and the processing of sugar into alcohol.

Thus, a winemaker can make much more homemade alcohol from one grape harvest with the right attitude to raw materials. We are talking about homemade wine from grape juice, as well as about alcohol obtained from the remaining pomace.

1. The collected berries are removed from the twigs and put into any non-metallic container, since grape juice is highly acidic and quickly reacts with the iron walls of the dishes.

2. A feature of grapes is the natural layer of yeast that covers the skin of each berry. It is he who activates fermentation and is responsible for its full flow. Therefore, the harvested berries do not need to be wiped or washed, so as not to damage the natural wild yeast.

3. The grapes are carefully sorted for spoiled, moldy and rotten berries, which are removed without fail. Their entry into the wort can not only spoil taste qualities drink, but also lead to the development of pathogenic microflora.

4. Prepared berries are crushed by hand or with the help of mechanical devices, like a meat grinder or juicer.

5. In the processed form, they are poured into a glass container, and a kind of barrier is installed on its neck from a flap of cotton fabric or 3-4 layers of gauze. It will protect the raw material from the penetration of various beetles and guarantees full access to oxygen, which is necessary to activate fermentation.

6. The container is transferred to a darkened warm place and left there for 3-4 days. At the end of this period, the yeast will begin to act, and the fermentation process will proceed in full force. Abundant foaming, the release of a large amount of gas and hiss are the main signs of a reaction.

7. The pulp is separated from the juice using gauze or a colander, and its remains are carefully squeezed out.

As we said above, the squeezed juice is used for further wine making. The pulp, which includes a huge amount of yeast cultures and essential components, is set aside. By the way, from such grape cake you can make excellent grappa or chacha. The choice of a name primarily depends on what national traditions you decide to use: Italian or Caucasian. If you are closer to people from the Apennines, then be sure to read the article "Grappa - a recipe at home."

A simple secondary wine recipe

Secondary wine, of course, is not as bright and saturated as compared to primary wine, which is based on fermented grape juice. However, there is also a certain charm to it. A fairly simple recipe based on the use of several ingredients will help to prepare peta wine from grape pomace:

grape pomace;
sugar;
water.

Step by step sequence of actions.

1. Pressing grapes makes it possible to obtain pure juice, which is used for further production of wine. At the same time, wine can be re-made from the remnants of the pulp, due to its saturation. However, for this, sugar and water must be added to it.

2. The amount of water with which the squeezes are bred is equal to the volume of the drained juice, that is, if 5 liters of juice were obtained during the initial drain, then the same amount of water must be added to obtain peta wine. At the same time, the mass of sugar is determined based on the required strength of the future drink, and varies between 200–300 grams per liter of liquid.

3. Sugar is dissolved in water and poured into a container with grape pomace. The wort is thoroughly mixed and covered with several layers of gauze. In this position, the container is sent back to a dark, warm place and left there for 3-4 days.

4. During this time, re-fermentation should be activated, which can be determined by characteristics. If the reaction proceeds weakly or does not start at all, then wine yeast, which is a concentrated fungus, is added to the pulp.

5. A water seal with a gas outlet tube or a medical glove is installed on the container, with a hole previously made in one of the fingers. In this position, it is transferred back to a warm, dark place and left there for the next 40–65 days.

6. The fermentation process of grape pomace lasts a little longer compared to juice. At the same time, it must be carefully controlled, since berry seeds contain hydrocyanic acid, which is a poison. Therefore, as soon as the pulp becomes colorless and compressed enough, it must be removed. To do this, drain the liquid through gauze or a colander.

7. After that, the must from the grapes of the second pressing is poured into a fermentation tank, closed with a shutter and left in a dark, warm place until fermentation is completed.

8. Upon completion, a small layer of sediment will fall to the bottom of the container, which is filtered through a small rubber tube.

9. The finished second wine is bottled and lowered into a cool cellar for 3-4 months, during which the drink will become lighter and more aromatic.

10. After this time, a small layer of sediment will fall to the bottom of the bottles, which is also filtered out with a rubber tube. The finished wine is again bottled and lowered into the cellar for long-term storage or can be served at the table.

The fortress of young wine will be 8-11 degrees, and its shelf life reaches 2-3 years.

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 following recipes for strong wines are only examples and show the possibilities of using the described methods to obtain new types of wines with high taste and good aroma.

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 let them take place, 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 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.

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 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 middle lane 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.

By classic recipe only 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

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 hydrocyanic acid remains. Wine made from apple pomace or grape pulp light varieties can 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.

According to the 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 seal.

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.

Secrets of making homemade drinks: recommendations from experts

The preparation of homemade alcoholic beverages has already become a tradition of the Russian people. All kinds of tinctures and liqueurs, wines and liqueurs of our own production are always distinguished by taste, high quality and naturalness. But the ability to prepare a good drink and not spoil it in the process is a whole art.

If you are a beginner and have not yet come across this home-made industry, then you should know that all such drinks can be divided into two groups:

Those that are prepared with alcohol (tincture, liqueur, liquor, cognac);
Implying the fermentation of the product and the natural release of alcohol (wine, ale, cider, beer).

In the first case, the preparation procedure does not require much effort and sterile conditions, since alcohol does all the work, only time is needed. And the second option implies a painstaking and careful attitude to the process, since an insignificant, at first glance, trifle or mistake can spoil the result.

What is pulp and how to use it in the preparation of drinks

Having decided to go into home winemaking or making cider or ale, you need to decide for yourself what you want to get in the end result: a strong light drink, or soft aromatic nectar. The difference lies in the process of active fermentation.

If you use pure squeezed juice with the addition of yeast for preparation, you will get a drink with a strength of more than 20%. By adding pulp to the must, you will get a wine that will have a richer berry flavor, but a lower alcohol content (10-15%).

What is pulp

The pulp is grated berries that are used together with the peel and seeds. If for tinctures and liqueurs, the fruits are well washed and pure filtered juice is squeezed out, then for fermentation, all the material is used, which is later removed from the drink. Infusion on the pulp makes the wine, cider or ale more saturated color and deep berry aroma.

As you know, the fermentation process is justified by the presence of sugar and yeast bacteria in the wort. Many winemakers prefer to use pure juice, stimulating active fermentation by adding dry wine yeast. Others prefer the natural cooking process.

Yeast is a living microorganism that, getting into certain conditions, begin to actively multiply and process the product. The presence of sugar and the desired temperature in the room: 18-22 degrees Celsius are the ideal atmosphere for fermentation. This can be easily checked by leaving open juice at room temperature for a few days.

Berries and fruits collected directly from a bush or tree contain on their surface the same microorganisms that provide an active fermentation process. That is why it is not recommended to wash the fruits before use. Thus, the pulp provides a natural process for making homemade alcohol.

How to separate juice from pulp video instruction

How to use pulp correctly

In order for the wine to have a rich berry flavor and color, the use of juice alone is not enough. The grated fruits, along with the pulp, seeds and peel, are added to the container with the wort and infused for 5-7 days. During this period, it is important to gently mix the pulp several times daily, without touching the sediment.

Already on the second day of active fermentation, the remains of the fruit rise in the form of a cap. The resulting pulp dries quickly, prevents the release of carbon dioxide and can turn sour, giving the drink a sour vinegar taste. To avoid this, it is necessary to mix the contents frequently.

What is wine soot and how to use it

Within a week, the remnants of the berries will completely give the liquid everything they need. Next, it is important to properly remove the pulp and filter the contents. In this process, do not forget about the sediment. At the bottom of the container, a layer of settled grape seeds and particles of berries is gradually formed - wine soot. In order not to touch it during draining, do not move, lift or tilt the container.

The fermented wort is poured with a scoop and filtered through several layers of gauze. The wine soot left at the bottom is often used to make other fruity alcoholic drinks, such as persimmon wine. This procedure will give him more bright color and rich taste.

The pulp remaining after filtration is thrown into the compost pit or added to animal feed, and the drink itself continues to ferment actively.

Active fermentation process: why a water seal is needed

Fermentation can take from two weeks to several months (it all depends on the recipe and the desired result). During this period, the processing of sugar and the release of carbon dioxide and alcohol continue. Right now it is important to exclude the ingress of oxygen into the container with the wort. Bacteria present in the air can cause malolactic fermentation, which will give the drink a sour or bitter taste.

To avoid this, it is necessary to use a clean container (glass or wooden) and a special seal that prevents oxygen from entering the wort. Most practical option- this is a water seal, which is a special curved tube filled with water, which allows moderately released carbon dioxide to pass through and blocks air from entering. Such a device is attached to the lid of the container and can be easily made by yourself from improvised means.

Classic water seal

Its mechanism of action is very simple:

A small hole is made in the nylon lid from the container used, into which a flexible tube (plastic or rubber) is inserted;
For tightness, the junction is covered with plasticine or glue;
A small container filled with water is placed nearby, and the other end of the tube is lowered into it.

Thus, the emitted carbon dioxide exits through the tube through the water tank, and the air does not enter the wort.

How to make a water seal at home video instruction

medical glove

The easiest way is a medical glove. It is put on the neck of the container, instead of a lid, and tightly fixed with a thread or braid. But one of the fingers of the glove is pierced with a needle with a hole. The accumulated gas escapes, stretching the rubber, and oxygen is not supplied due to the reverse compression of the material.

cotton plug

Cotton wool or other porous material is used that allows carbon dioxide to pass through, which closes the opening of the container with the future drink. In this case, there is no complete guarantee of tightness and it is difficult to determine the end of the fermentation process.

Removing wine from the sediment: the final stage of preparation

When the homemade drink is almost ready, the most crucial stage comes - removal from the sediment. The name speaks for itself: the wine is not drained, but carefully removed so as not to cloud it.

Even removing wine soot from the must and filtering it from the pulp, a precipitate still forms in the drink. In order for the wine or cider to remain clear and free from off-flavours and impurities, it is important to properly perform the removal procedure at home.

The sediment is formed from dead yeast fungi, and its presence in the drink is undesirable, as it can cause decay and spoilage. The procedure is carried out as follows:

A few days before removal, the bottle with the wort is placed on an elevated place (table, shelf or stool);
When the drink has completely settled after moving, you can open the cork;
It is necessary to use a thin rubber hose, 1.5-2 cm in diameter and 150 cm long, one of its edges is lowered into the container without affecting the sediment, the other hangs freely down into the prepared bowl or enameled bucket;
Gradually sucking air out of the free end of the hose, the finished wine begins to flow out (it is recommended to ventilate it immediately, increasing the length of the flowing jet, and slightly spraying);
The rest of the must with sediment is filtered through a dense cloth and, if desired, mixed with the finished wine.

The drink is poured into containers and sealed tightly. The cooking process does not end there, but such a young wine can already be tasted. A drink infused over long time, becomes noble and seasoned, preserving and increasing its best taste qualities.

Sludge removal and spill procedure: video instruction

Outcome

Making homemade wine or cider requires a lot of effort and skill. Not a single drink purchased from the store shelf can be compared with the one prepared by oneself, and the result will exceed all expectations. Enjoy homemade liqueurs and wines and boost immunity, drinking in small doses will not only cheer you up, but also resistance to pathogenic bacteria and do not worry about the presence of chemicals and flavors in them.