Homemade wine made from grapes recipe. The simplest recipe for making homemade wine

And the prehistory is like this: I remembered that the store wine is no longer the same as it was before. Chi often me pіdrobki traplelis? Now covered with red-hot flames, then a terrible beating of the head. Has ceased to bathe in a flash. Ale, the sister of a man brought us her home-made wine for the spring of the wedding.

P'emo mi zvuchay seldom and giblets, mostly holy and for the prevention of atherosclerosis. And then in one evening they completed a whole dance. І scho is characteristic, without negative consequences. And an idea fell on my mind: why don’t we aim at the production of wine on our own?

It is said to be broken. Began shukati different recipes for making homemade wine from grapes, and they knew about it. The axis is the simplest and the best of them.

Wine with grapes in home minds: a simple recipe with a mitten

Tse universal recipe for making wine from grapes. You will not need to ask for a special equipment, enough to prepare large jars or a 10-20 l sulіya and zvichaynі medical mittens. Wine in this recipe is prepared without water.

Varieties of grapes will go like this: white, rozhevі, black. Ale choose stigli berries. The unripe grapes are too sour, but in the overripe one can start a brooding, through the yak the wine is not good.

Warehouses:

10 kg grapes;
50-100 g of sucrose pisku per 1 liter of juice, which is viishov.

How many grapes do you need for 1 liter? Rozrahunok is like this: for a skin liter of homemade wine, we take 1 to 1.5 kg of grapes. Also, to take 5 liters of wine, take 5-7 kg of grapes, and in 10 liters - less than 10 kg.

How to make wine

Berries may be dry, picked in sony weather. Good, as soon as I finish, more than three days have passed. The grapes are better to see from the bush, and not to pick from the earth the fruits that have fallen - the stench can give to drink an unacceptable earthy taste.

Picked berries are processed once, on the day of picking. Naygolovnіshe - grapes are not miєmo! Otherwise, you can see the natural drizzle from the surface of the yagid, and not ferment the wine. Let's just clean the berries from smittya, leaves, rot and cobwebs. Let's sweat well, strangle it with our hands, like a mother, so that the precious berry is not left whole.

Singingly, at the films you repeatedly swayed, like heroes squeezing grapes with their feet. Stomp on it, dance on it. It’s possible, it’s true, when you make large portions, I’ll drink it, you can’t remember a lot with your hands. But especially for me, such a way is not suitable, it’s less hygienic. Until then, it’s psychologically important to make yourself drink wine and wine, which you already trampled on well. One word, verse to you.

Please! Just don’t wink for the vise of yagіd tehnіchnі pristroї - the stench can grow the tassels and sip the relish of future wine.

You rose the grapes. Now put the pulp in a pan of great obsyagu, the best - enameled, but in a wooden barrel, as it is in the state. A quarter of the capacity of the beast may be left free.

Curve the mass with a clean cloth, leave it in a warm place for three-chotiri. Shchoranka that evening is mixed with a saucepan with a wooden spatula or a glass spoon. Metal objects are more beautiful than vikoristati.

If this term is mine, you will sing, that more active wandering has begun: the grape mass is kicked and lifted. So, the hour has come to see the pulp. Gently raise with your hands a thick cap of a pine tree with crushed berries, kindly see them and fork. You can transfer the mint fruits into the drushlyak in parts, give the juice a drain, and then we will squeeze the cheesecloth.

Sik, scho slosh, see through cheesecloth, folded into two balls, in a jar in preparation, or suliya. Fill up the capacity by approximately 70%, do not top up to the top. We put on a mitten on the neck. For suppleness, you can fix it with a gumkoy. In one of the fingers of the mitten, we pierce a small dirochka. How to put on a mitten - everything is as required.

Do you still need a mitt? Vaughn will serve as a water seal: do not let the sour drink in a drink, but at the same time you take it out through a small opening of gas accumulations. In the world of inflating that blown mittens you can mark the stages of wandering.

Let's move the dishes out of the mitten in a warm place. How to put wine? You can do it on a small day, or you can do it on a low day. Golovne - vitrimati temperature regime. The optimum temperature for fermenting wine from light grapes is 18-22 degrees. For dark varieties of grapes, the temperature of the trocha is 20 to 28 degrees. Wine at this time is more beautiful.

If mine is three days, try a drink. Too sour? Dodamo 50 g of zucru per skin liter of redini. For this, a couple of bottles of juice in an okrema container, dodamo tsukor. Pіdіrієmo madly on povіlnomu ognі, pomіshuyuchi, poki|dok| tsukor does not open up completely. Let's drink the syrup at a warm looking, neatly mix with the sulphate with the main mass.

After another three or three days, I try again to drink. Acid reappeared? Let's finish the tsukru. Homemade wine is actively tinyaetsya from 14 to 28 days, and for the whole hour you can add zukor up to a few times.

Slow down, if the glove falls and the ball of siege is settled on the day. Price will be approximately three days in advance. The hour has come to anger the siege of the native land through a tube. We take a mitten - we won’t need it anymore and we pour the wort into prompt jars. Curved with plastic caps.

Now drink more ripe. The process takes 40 days to 1 date. Sometimes you see the siege that is coming. If you spit on a gurgling, spend a kalamutnist wine, we will become clear - pour yoga over the dances and close it tightly with corks.

We take our gods to drink near the cold rain (with a temperature of no more than 10 degrees) close to rock. Longer save not raja, the wine can turn sour.

Homemade wine with grapes: a recipe for cooking with water

Another clumsy way to make wine with additional water.

Warehouses:

5 kg grapes;
7.5 liters of water;
3.5 kg of chicken pisku.

Cooking:

We take the berries from the gіlochok, rose them with our hands in a clean bowl. Filled with water, sippy with zukr.
Curve the gauze, put it in a warm place to snuggle for about 7 days. If the flower does not settle down, we mix the wort 3 days a day.
In a day, you will make your homeland look like a siege, pour it into a suliya, put on a pierced medical mitten for the beast.
Leave for 7 days at a warm place. Potіm іgristy napіy vіdfiltrayte vіd siege for help tubules or thin hose pour it over the dances.

Bazhano before the tasting, let the wine fall for about a month. The relish of such a drink is thin and lower, simply charming!

Tasty wine from white grapes

For a light drink with a wonderful relish, it is optimal to use varieties: Muscat white, Capture white, White half-light, White miracle, White Veleten, Khusayne white (Lady's fingers) and others.

Warehouses:

10 kg grapes;
3 kg of chicken pisku.

Cooking:

Sort through the grapes, see the fruits that have rotted. Transfer the rest of the eggs to the enamel container.
Good to know them with your hands, so that you can see them. Then cover with gauze.
Napolyagaєmo in a warm place (temperature - 20-22 degrees) for five days. Peremіshuєmo instead of a wooden spatula sprat once a day.
Let's sweat the pulp on the drushlyak, and process it by the glass of dishes. Not zapovnyuemo її repo - less than 70-75%. Vsipaєmo tsukor, rozmіshuєmo. I put on a pierced medical mitten on the suliya, fixing it with a rubber band.
Must blukatime, gratime approximately three days. For an hour, you can still add tsukor to your taste. At this time, the wine is overwhelmed for one or two days.
Let's sweat the grape sik at the plate. Close it with traffic jams, we can see that it was good for three months.

Drink may be vigilant. Tilki potim can be served on the table.

Classic homemade wine recipe from green grapes

The best varieties of green grapes for preparing a savory drink: Aligote, Kokur, Riesling, Chardonnay, Sauvignon, Sylvaner, Feteaska, Magarach's Firstborn, Müller Thurgau.

Warehouses:

15 kg of green grapes;
4.5 kg of chicken pisku.

Cooking:

Let's go over the picked berries, we can see the fruits of the psovani. Vіdokremymo grapes in gіlochok, storable in clean non-metal dishes. Mitya yagidki is not needed.
Kindly remember the grapes with your hands, trying not to grow the tassels. Let's sweat it with a folded sprat of balls with gauze. Vaughn to protect the fragrant mass from the coma and secure access to the acid.
The dishes are to be taken in a dark place with a temperature of 18-22 degrees, not lower. Leave for two or three days. Nezabar wort to ferment, to show up a lot of pini.
We sweat the wort, strain it through gauze or drushlyak. Leftovers yagіd vіdіzhmemo and vikinemo. And now it was sent back to the suliya, having deprived the beast of a quarter of the dishes of the free. Dodamo there tsukor, resolutely mixed, so that the wines were broken. Razmіshuєmo with a wooden or glass spatula.
When the time has come, put on your mitten and pierce it with your finger and let the wine tint in the dark place. The process of moving a loan from 22 to 57 days. In an hour, the wine will gradually become visible, the mitten will become obm'yakne, on the day the utensils will be laid siege.
Carefully see the siege behind the help of the gum tube, rose the wine in the pure jar of chi plyashki. We put it to ripen in a cold place for three or three months. For the whole hour, I’ll renew the siege to the bottom, and drink the fine aroma of that intense relish.
I see new wine through a straw, rozillmo in a garni of dances.

Take care of lyohu or give two or three fates. The strength of such wine is from 9 to 12 degrees. It's easy to drink, and if you're satisfied, serve it cold.

How to make wine from black grapes

P'yanky drink from black grapes is full of antioxidants, vitamins, brown microelements. Vіn maє vishukany tart relish, cleansing judges from cholesterol, normalizes the vice. Ideal varieties for wine: Black Prince, Black Smaragd, Original, Odessa black, Pino, Black Pearl, Muscat Gambursky, Tsimlyansky black. Choose the stubbles of the gron with small berries - the stench exudes a special juiciness.

Warehouses:

10 kg of black grapes;
3 kg of chicken pisku.

Cooking:

Sort through the picking grapes, see the streak and zip the fruit. Transfer to enameled dishes, strangle with your hands or with a wooden rocking chair. Try not to harm the brushes.
Cover the bowl with gauze, put it in a dark place with a temperature of at least 18 degrees. Let it stay for three days. In the evening mix the grape sum.
If there is a clear pin and a sour smell, drink a drink. The pulp can be seen and seen. Pour the motherland into an okremy of clean dishes (a jar or a suliya), leaving the beast with 25% of the moon. Put on a pierced mitten.
Transfer the container with wine to a dark place with a temperature of 22 to 28 degrees. Taste it after two days. If the wine is sour, add zukor. For this, add a liter of wort, add 50 g of zucru, mix it up and add it to the suliya. For an hour of wandering (30-60 days), this procedure can be repeated three more times.
If the mitten swells, raise it and anger the siege through a thin humic hose. Pour the wine that is left out into dances, close them tightly. Put a drink in a cold place for ripening. The temperature can be close to 5-16 degrees.
The wine will be ready in 2-3 months. Yogo fortetsya - from 11 to 13 degrees, and the term for saving from l'ohu - five years.

For bazhannyam you can enjoy the taste of spices. Їx to give the young wine after a glass of wine.

How robiti spicy wine? Take cinnamon sticks and clove buds, grind them. Put them in linen bags (1 tbsp each for skins), tightly tie them. Lower the little bears at the dance with wine (one bear per dance), close with corks, pour two tizhn. Before serving, drink the bagan.

Now, if you have found out a simple recipe, how to make wine from grapes in your home minds, you can easily prepare yoga. And let's experiment. Even this process is so dragging out, and the result is to be silenced, especially to stop the creative mind. We wish you much more and more romantic evenings in your life!

Master4ef

It’s not surprising, but the simplest recipe for homemade wine with grapes is the best! All on the right side of the simplified cooking process. Let's make the simplest recipe for wine in the home minds, make it easier to get a pardon, and in the preparation of this drink, I can make the least pardon, and you can zapsuvati everything beforehand.

In this article, it is possible to know how to prepare homemade wine from grapes in such a way that it will not be worse for expensive analogues from the store. And as soon as I get all the technology, then it’s better to do it!

For that matter, there will be no folding formulas and rosrakhunkivs, all recipes are simpler to do lower, so you can easily repeat them in your home minds without going into the minds of others!

For the preparation of homemade wine, three main ingredients are needed. Whose list to revenge:

grape;
zukor;
water.

The remaining component is not found in all recipes for making wine. Її to add, like grape juice is more sour and to bring forth forks. In other types of breeding, I’ll drink less taste with water. The preparation of wine from grapes in the home minds starts from the selection and re-production. On the graves of obov'yazkovo guilt, wild drіzhdzhі, necessary wanderings, are left. For which fruit to pick, it is necessary after 2-3 days of dry weather. If you buy grapes, then you can’t buy yagidki.

The preparation of homemade wine after re-production, I bring in, includes three stages. Pokrokov's instruction, how to work drunk, can be described as follows:

Otrimanya pulp. Vaughn is an intermediate product of viticulture and is a mass of rotting vineyards. The combs should not be tidied up with the tongue, but the wine should be simmered with them.
Wetting the wort. This stage is repaired in 3-5 days after the removal of the pulp. From it, you can see the must - not clarified grape juice. Tse already wine, ale young, that has not begun to ferment.
Wandering. At this stage of wine tremting, fruit zuccor from grapes is multiplied and processed into alcohol. The wort here is cremated in the form of pulp, poured into a working glass and sealed with a stopper from a water seal or a medical mitten. At this stage, you can add homemade wine.

Wandering hour

On a brodinnya I drink a lot of factors - the temperature, the amount of water and the activity of the yeasts. Therefore, there is no exact indication of how to drink homemade grape wine. This process can take around 30-90 days. Wandering is divided into three stages:

Pochatkovy. Drіzhdzhovі fungi begin to actively multiply.
Burkhlivy. Bacteria stop multiplying, occupying the entire must. For the first couple of days, it will actively hiss and kick. How many wines to ferment in this phase? It can be increased from 0 to 100 decibels;
Quiet. The must calm down, the bulbs are already seen rather poorly. And the pina is settled, and the wandering is going in the lower spheres. The trivalence of phase phase is defined by the term for the conversion of fungi of the entire zucru into alcohol.

Number of tsukru

Approximately 1% alcohol ready to drink can be treated with 2% zucru in wort. The density of grape varieties, which are wider in the average Russian smoothie, rarely exceeds 20%. In that number, the number of viyde napiy mіtsnistyu is close to 6-7%, maximum 10%. Besides, I’ll give you a drink of malt, and the taste of the viide will be sour and astringent. The bloodiness of the wort is not to blame for over-visiting 15-20%, otherwise the yeast fungus will stop fermenting. How much tsukru is needed for grape wine? The product should be added finely after becoming sour for taste. For a skin liter, 50 g of sucrose is needed. Їx diluted with 1-2 liters of bitter must, then straightened back with suliya. To roam 1 time for 3-4 days on the first 2-3 days of wandering. If the sik does not become sour for relish, it means that the tsukra is already rising and it is not necessary to add more yoga.

Proportions

The traditional option takes 10 kg of grapes. If for leather it is necessary to use about 100-200 g of zucru, then you will need 1-2 kg in a go. Water is needed in some waterfalls. Її take 500 ml of juice per 1 liter of juice. When the wine is finished, simmer with malt, licorice or fortify. Another option is a liquor drink. The table is to measure the proportions of homemade wine with grapes mixed with alcohol and cucrum.

Video - Wine with grapes

Homemade wine recipe with grapes

Krok I

Otrimanu mass of the pulp is taken from a great prepared container - a wooden or a polyethylene barrel, or an enameled pan, vrakhovyuchi, which needs to be refilled only by 2/3. Curve the capacity with bavovnyanoy fabric and fasten the dishes on the stake.

Temperature wash up: 18-23°С. If the temperature is higher, then the quality of the end product will suffer, or the brooding will turn out to turn the wort into an ocet.

The temperature is lower than 18 ° C, the fermentation process is going on, which can not start at such a temperature.

Bring the grapes in the fresh air at a temperature of 10-15 ° C, then the winegrower will warm up to the temperature of the butt plant.

You can’t start to start squeezing their dots, the docks of the stink won’t get warm.

Vіdstavte єmnіst іz grape pulp in peace for 3-5 days. Already the onset of doby starts a gurgling growth of yeast bacteria, which is accompanied by wanderings.

The wort begins to be actively watered, and the pulp begins to be picked up on the surface of a rare mass, which is supported by active exposure to carbon dioxide. Qiu pulp, which has been lifted, needs to be mixed several times a day with the must, otherwise the pulp is peroxide and zipsuє future wine.

A lot of wine-growers for the preparation of grape home-made wine vicorist only fresh sik, and rind and nasinnya - vykidyat. Ale, for a fragrant taste, with a beautiful rich color, I will drink, professional wine-growers should not be inspired by the pulp, as they give wine a noble relish!

Krok II

After 3-5 days, the pulp is visible - with a handful through a drushlyak, then through a sprat of balls of non-vibrated gauze. Now, for further fermentation, the wort is poured into a volumetric glass, three quarters of the volume and tightly closed with a cork and a tube.

Like the pulp is filled, the front crust is skipped.

This tube for introducing carbon dioxide is called a water lock, which protects the wort from sourness and sourness. The tube is lowered with one tip for wine, with the other for a liter jar or a bottle of water.

At this stage, we regulate the quality of homemade wine from grapes. Won to deposit the amount of fructose in berries and the amount of zucru, as a next addition to the fermentation process. Sort the grapes that grow in our lands, do not take fructose more than 20%, and that needs zucor to add. Otherwise, we take dry sour wine.

Dodaemo tsukru dosed: 200-250 g tsukru per 1 liter of must. For this one, you need a little bit of juice, grind it and make it into a new zukor, and then pour it into a deep container and close it with a cork.

Burnt grape must without pulp to ferment for about 21-30 days at room temperature. At the process of wandering, the drizzle settles to the bottom, the wine is lightened and progressively gains in thickness, and the sight of carbon dioxide is attached.

Croc III

Vіdokremlyuєmo siege from clarified must: by the method of pouring (through a tube, lowering the other container lower than the container with wine). If you didn’t carefully piss me off, then we’ll process the wine through a sprat of balls of gauze.

Let's go over the malt. If you like dry wine, you don’t need to add zukor. If the wine is more loved by you for licorice, then add zukor, not forgetting to mix it with wine until it is completely broken down.

It is poured into prepared glass containers of dark color and slightly corked, so that carbon dioxide, which is still seen, knows the name of the way.

Krok IV Krok V

This stage of viticulture in domestic minds is considered, tk. the skin master has his own idea. Read about the sterilization of unripe grape wine.

Part of the winegrowers vvazha, that the wine can be ripened by the natural order of a sprinkling of months, and it is not possible to make it varto. For natural ripening, you need to install water shutters for skin puffs and, before the fermentation of wine from grapes, place yoga in a cold and dark place.

On the ripening, it will be sifted for at least 2-3 months, with a stretch of some wine, a sprig of times will anger the siege, which is settled.

The other part of the wine-growers influences the sterilization of the flasks with wine material and further ripening in the well-sealed dark-colored containers.

How tse robiti, zgidno s such a recipe?

The wine is poured into the flasks, it is lightly corked, wrapped with some kind of cloth and placed in a tank with water (it is guilty to reach the plachok platter).
We lower a thermometer into one of the dances and sterilize it until the temperature of the wine in the dance rises to 60 degrees. Whom has the sterilization process completed.

In the process of sterilization of wine yeast, it is necessary to die, and the further process of wandering becomes impossible. When the flasks near the water are closed with stoppers, it is not enough for the release of carbon dioxide.

After the completion of sterilization, the balls are tightly corked. We need to reach the room temperature in our minds, and then we will endure in a cold place for saving.

The wine material, which has undergone sterilization, is miraculously illuminated, visibly gazing, and the wine is exuding oxamite pulp with relish, with a miraculous song. Drink the gods! Ale navit after sterilization of the yogo it is necessary to spice it up "to anger the siege."

The optimum fermentation temperature for wine made from light fruits is 18 to 22 degrees. As a drink, it is prepared with dark grapes, wines are better grown at 20-28 degrees.
Homemade wine is badly saved. It is miraculous to stand at the foot of the hill for one rock at a temperature of up to 10 degrees, let the relish get drunk.
In winemaking, it’s important not to go through the stages, so that the wine doesn’t peroxide, doesn’t turn into an ocet. Call for someone to start a special calendar, for someone else, the terms such as the number of additives, the period of wandering, the temperature of the host. By way of trials and pardons they know their ideal recipe.
As if it were summertime, the sour grapes did not catch the sight of the sunflower, boldly increase the quantity of the zukra.
The grapes are rather swishy and transform into an ocet. Therefore, picking grapes needs to be remade just one day.

If you think that making wine is a process that is incredibly foldable, you can rest easy. A rich harvest of grapes can be turned into an aromatic drink in the home minds. For whom you need the simplest extension, that majestic banquet.

You can make wine from both white and dark grape varieties, or from erysipelas. The principle of preparation is practically identical, it does not matter how quickly you choose the right tactics.

Hot principles of cooking

For the preparation of wine, only ripe grapes were selected. Unripe or overripe berries will not give normal wine: the process of fermentation will be zipped, otherwise the taste itself will be hot, sour, etc. Tse rule vodnositsya to be-what sort of grapes.

It is necessary to prepare a glass of suliya, in a fermented wine, a water seal (it is possible with assistance), gauze, and dances. You may need more kitchen appliances, but the stench is in the leather kitchen, for example, a mortar. It is important to have patience, even if the wine ripens for more than one month.

Wine from black grapes at home

Cooking hour

calories per 100 grams

The traditional variant of cooking I will give you a taste of what you can easily make with zukr.

How to cook:

Porada: a water seal can be made from a gum mitten, in one finger it is necessary to make a dirka a neck. After that, pull the mitten around your neck. She puffs up a little, and if she puffs up in a month, it means that the wandering is over. He himself will become luminous.

Homemade wine with grapes on honey

In this recipe, zukor replaces fragrant honey, for which the wine comes out softer and may have an original aroma.

Skіlki hour - 1.5 months.

Yaka calorie content - 66 kcal.

How to cook:

Pour that water into one suliya, mix it up. You can simply pour in a liter of that one according to your will;
Pour a liter of honey here, mix yoga. Bazhano take rare honey, it is easier to extract yogo;
Add yeast, stir;
Install a water seal for the beast and clean up in the dark that obov'yazkovo warm place for a month or two;
For the first three days, it is necessary to mix the masu so that the upper part sinks to the bottom;
After that, as the process of wandering ends, it is necessary to filter the wine;
They gave me honey, which was overflowing, and pour it into jars. Live no earlier than two months later.

Porada: it is necessary to extract natural honey, not artificial. The same wine should be given wine not only malt, but also a characteristic aroma and taste.

Drink malt drink with additional water

This recipe has black grapes, and water allows the wine to be less significant.

Time limit - 45 days.

Yaka calorie content - 80 kcal.

How to cook:

Put the pulp at the top of the head, and then pour the amount of water here;
Nasipati tsukor, mix, tie the neck with gauze;
Clean up at the dark place (temperature - 24 degrees) for ten days;
After that, you can clean up the pulp, clean up the rare mass of the filter;
Pour the wort into pure sulfur and install a water seal;
Leave at least a month for wandering;
If it ends, the time has come to taste the wine. Add zukor to the savor;
Pour into clean flasks and let them look for a few months in a horizontal position.

Porada: bazhano dvіchі for a month, dodatkovo filter the wine during the period of yogo ripening, so that it was clear.

Fortified grape wine

Alcohol does not help to save more than guilt, but to rob yoga with a rich degree.

Skіlki hour - 2 months.

Yaka calorie content - 196 kcal.

How to cook:

I sorted out the berries, slid it manually into a porridge, put it in a clean container (not metal), cover it with gauze and leave it for three days;
Remove the pulp from the zukr, transfer it to another container from the neck, install a water seal for the beast;
Rearrange for the second month in a warm and darkened place;
After the completion of the process of wandering, the must should be filtered, the entire siege should be thrown out, and the young wine should be poured with alcohol following the principle: no more than 20% alcohol in the whole mass of wine;
Two days later, I will again filter the drink, pour it in a container and tidy up for two days at the ripening point. Keep in a horizontal position.

Porada: the wine is fortified, as it is necessary to drink two tizhn, you can drink it in the same container, and then pour it into the dances.

dry wine recipe

A variant of the selection of white grapes without additives for the production of dry wine.

WAREHOUSES	KILKIST
grapes	10 kg

Time limit - 1 month.

Yaka calorie content - 65 kcal.

How to cook:

Berries should be prepared: sort out the unripe, overgrown, zipped;
Dali shvidko rozim'yati with their hands or with a mortar. It is important to work quickly, so that the contact between the silk and the juice will be short;
Sik vіdokremiti vіd pulp;
Єmnіst іz juice sіd vіdstaviti bіk years for nine years;
Let's sweat for the help of a small hose;
Take a small note, lower it to half the capacity, in which there is wine. Pіdpaliti and let you burn out. This process is called smoking and ahead of the early process of wandering;
Pour tretina juice into a jar (otherwise, it’s already stoned barilo), stop yoga;
Pour in the tretina, I will repeat it again and repeat the same with the third part;
Potim surplus just top up the beast;
Take away from the warmth of the room;
Already for a month, young wine can be kushtuvati. If you don’t see the salt and the wandering is over, you can start filtering;
Spill it over the dances and clean it up in a cold place for another month.

Pleasure: to filter the back more quickly for an additional tube with a capacity in the capacity, and then to beat a sprat of gauze balls for secondary filtration.

Drink malt drink

White grapes are victorious, as well as zucor that water. Tse allow me to take wine for a drink.

Time limit - 40 days.

Yaka calorie content - 98 kcal.

How to cook:

After sorting the berries, they should be crushed to get the must;
Let's deprive Yogo for five days, obov'yazkovo crooked gauze;
Pour the sik into an okrema container, and add tsukor and water to the toad, mix it;
Deprive everything for three days, and then let's get rid of the pulp;
They gave the whole mass to be placed in a container, install a water seal for the animal, deprive it in a warm, darkened place for at least a month;
Let's filter the wine, pour the yoga over the dances and pasteurize close to twenty quills;
Leave for viewing less for two months.

Porada: drink the wine more quickly for two months after it has been seen, even if the white drink is taken less than an hour, lower the red wine.

Recipe for homemade wine with vikoristannyam mittens

Wonderful fragrant wine made from dark grape varieties, destructuring a water seal at a seemingly glorious gum mitten.

Time limit - 50 days.

Yaka calorie content - 53 kcal.

How to cook:

Sort out the grapes, crush them by hand, or for an additional mortar, and then dilute the ordered amount of water;
Leave in a warm place on chotiri dobi, covering the animal with gauze;
Dali vіdzhati rіdina for help tієї gauze;
Add a flask of tsukra to the sus, all the yeast and that instantaneous essence;
Transfer the whole masa to suliya;
Take a special gum medical mitten (you should ring out a white or black color). Vikonati with a bare dirk in one of the fingers, for example, in the middle. Pull on the neck. Tse will be a water seal;
Lack of money for chotiri dobi;
They gave us half a bottle of zucru, mix it up, make it stink for a month. During the whole period, drink a drink for relish, and, as it is necessary, add tsukor;
If the inflated mitten has fallen, then the wandering process is over. It is necessary to take wine from the siege for the help of a thin hose;
Deprive the young drink at the jar for a day, covering the beast with a kapron cap;
I will sip the wine again, not siege the siege;
Deprive the dancers of maturing for at least a month, or you can trim until the end.

Porada: you can not add an instantaneous essence, but it gives a pleasant aroma, from a distance similar to a noble cognac.

If the grapes are too rich, it’s better to buy a barrel, in which you can crush the fruits with your feet. Don't mess up the girki brushes, but the process is more richly swidshed. Sometimes the berries are overwhelmed with a vlasnoy vaga, to gain sik.

The water seal can be filled with water. For whom you need a cork, a hose and a can of water. At the sample, the wire was cut through the hose. Insert the hose at the cork, and close the suliya with it, with which the hose is not guilty of drinking wine. Lower the last yoga throw at the jar of water. In this rank, the kisen does not need time, but the gas "gurgles" through the water into the jar.

Homemade wine - yakіsny and savory drink. If you want to try technology, then be patient, you won’t have to worry about the result. Dare!

Wine from grapes is the most recent and most noble drink. Proper preparations and infusions in singing doses, victorious functions, heals our body, rejuvenates, renews the forces of that energy, removes free radicals and slags. Wine helps with bronchitis and inflammation of the leg, tuberculosis and other serious ailments. That yoga is not just possible to drink, but the need - for whom the visnovok of medicine is unambiguous.

Wine at home

Naturally, it’s easier than ever to go to the store and buy a little red, erysipelas or white puff. However, the most important thing is to drink, prepare with your own hands. Axis mi and rozpovіmo you, like a robiti. Why is the process being started, how are the steps to go through? Yakі sorti vikoristovuvati for better drink? Why should you work, why should you take a container for wandering, why should you take the finished product? In a word, it is clear to report, as if Golovnya was trying to get recommendations, and everything looks wonderful with you!

We choose grapes

It is very significant: there are no special fencing in the selection of varieties of yagid for drinking. Tse means that if you grow a vine, prepare it for such a vine. And if you follow the advice of professionals about those, how to make wine from grapes, then it’s better to go with Іzabelli, Kapshun, Muscat, Lidії, Aligotі, Buzoyki, Moldova and other varieties of wine. Golovna, we’ll see the grapes well, we’ll catch them and licorice. Gather the grona before frost and wood, so that the stench was dry, and the berries did not pick up the harvest and the loggers did not waste their malt. Until then, they can zip the axes, birds. The axis is so simple on the cob recommendations how to grow wine from grapes!

Recipe No. 1 (for a small number of grapes)

Іsnuє kіlka tekhnologii prigotuvannya to drink. It is rich to fall in the amount of syrovina of that її grade. Start recommending working with the supplementary addition of zucru and sourdough with natural yeasts. Start the process of preparing the grapes. Sort the brushes carefully, clean up smittya, leaves, remove zipped elements, etc.

Ideally, all berries are better than taking gron. Ale, obviously, the process is laborious and painstaking. Especially, as you have more than a dozen kilograms of grapes. Yakshcho you are covered with a special vice-press, to pass the berries through the new one. Abo OK podrіbnіt for help tovkach for mashed potatoes. Or you can squirm in the famous way of the hero of the film "Tricky Tidying" from Celentano in the lead role and strangle with your feet, that's the music.

If the berries turn into puree, you can start making homemade wine with grapes. Recipes to please put the masa in a glass or enameled dishes and heat up to 60 degrees (whisk the thermometer so as not to overheat, otherwise the taste of the wine will not be the same). Then let the puree cool down, resolutely see it through gauze, so that you get a clean sik. If the wine is made sour, pour in the zucru syrup (100 g of zucru per glass of water), mix and put the sourdough. How to make wine from grapes: put a glass of juice in a warm place, so that the product has fermented, for about 2 months. Once again, skushtuvati, add, as it is required, tsukor, stir, so that I will open up again. Pour it carefully, so that the siege is overflowing at the bottom, the wine is ready at the dance, take yoga in a cold place. How to make wine from grapes for another recipe - read on.

Homemade grape wine - recipe number 2

Sort out the harvest, grow berries from the bushes. Put them in a crockery. Wood or porcelain weavers crush fruits into a uniform mass. Brushes can not be chosen. How to make wine from grapes on the basis of yagid puree: drink it with zukr and for wandering, put it in the darkness in that cold place. Cover the eminence with linen ganchirka. After the end of the appointed hour, strain the wine through a sprat of balls of gauze, pack it in flasks and take it from the liokha. Serve yogo until meaty. Behind such a recipe is good homemade wine made from dark grape varieties.

It is my duty to accept it to the utmost respect. The occupant, recognized for wine, is not guilty of acrid, third-party smells: the stench is actively absorbed by the future drink. An ideal container for making and storing wine is oak barrels, enameled pots and vats, glass bottles.

Sharing secrets

The first secret: why wine from grapes (preparing a budinka) comes out savoury, like making berries from berries? First, in this rank, you can resolutely sort out the syrovina, see the cover of the flower, overripe, zip the berries. Again, take away the guarantee in advance that the final product - a noble drink - is also not zipsuetsya.

In a different way, if you crush the berries at once from the needles, then the wine will be warm and supernaturally tart. Tobto. already far from the same high quality, as you can see. Thirdly, how to prepare wine from grapes, so that it becomes miraculous? Prepared berries need to be put on the sik. The adzhe process of wandering begins at the zirvanih fruits to finish off the shvidko. I can not, schob vin zastav grapes qilimi. Robiti ce slid either with a press or manually. You can speed up with a juicer, but it's not the best option. For 4-5 days, let the juice stand in the heat together with the brewers, sob vin vidigrav, insisting. Let's drink it, pour it over the dances and take it to the roam. At whom the first stage of the preparation of wine is over.

Schob sіk tinyavsya correctly

Since you don’t have a lot of oak barrels, you can put a drink to ferment in glass bottles with a volume of 5-10 liters. Fill in about two-thirds. In ships, there may be enough room for carbon dioxide, which is seen. If the dances are filled, it is necessary to close them hermetically. And in order to avoid getting hit again, fill the edges of the corks with sealing wax, fill with plasticine or dough. Tilki obov'yazkovo pierce them with dirks and insert gnuchki tubes (for example, in the form of urticaria), through which gas comes out the name. Vіlny kіnets tubules omit at the basin or a cup of water. Another option, how to make a simple wine with grapes, is to put on the necks of the sulіїv or zvichaynі bags. Just don't forget to pierce them with a tovstoy hairpin!

When sіk transforms into wine

The offensive - the other - is the stage of converting grape juice into drunken gods - wandering. I borrow from the second to two or three months. Place a container with a native place in a cold place, for example, in a lioh. The temperature there can be no higher than 5 degrees. You should often watch out for them, as soon as you actively get out of the sulphate of carbon dioxide. Judge, where the tubes are lowered, periodically wash, change the water. If the gas comes out weakly, change the tightness of the plugs. Otherwise, we will drink the wine again, and it will be reborn into an ocet. Sound at home winemaking, preparing for a drink, it starts like spring - zhovtnі. Otzhe, until the new urochistas, we will be fully preparing!

Final stage

If the wine at the dances ceases to grow, it becomes visible to clear it, and the siege sinks to the bottom, you can again filter it, pour it from the plastic dances and drink at the Christmas table. Yogo Fortress - close to 5 degrees, for savory flavors it tastes dry. However, if you need to drink malt, the next product should be perfected. For whom, pour all the wine or a part (only without a siege) in one container. Let's add 150 g of zucru per skin liter of radiny (you can use less - to lay down according to your taste). I’ll open it up again, wash those dances kindly, in which the wine was earlier, and pour it out again, clog it up and fill it up. The process will be completed in a month, if the bulbs stop settling on the walls of the jars. Fortetsya drink - 10-13 degrees. Pour it into bowls, take it from the cold place and drink it in good health.

People have been engaged in winemaking for thousands of years. The best product for making homemade wine is grapes. Varieties of different berries differ, skin has its own color, relish, aroma. Wine made from green grapes is a warm, light-golden drink, which gives whilini to malt with gusto and takes on relaxation. Let's take a look at the recipe on how to make green wine at home.

How to cook green grapes?

The quality of the wine is rich in what should be deposited in the correct preparation of fruits. Green grapes are less caloric, porіvnyano z chervonim. Vin beneficially flows into the grass system. Yoga skins have a large amount of antioxidants and cells. Good natural grape wine in a small amount of corisne for the heart-vascular system. It miraculously knows that and relieves migraines.

Let's move on to recipes, how to grow wine, look at it, how to choose a harvest, and how to choose the best varieties for winemaking.

Unripe berries are rich in acidity, so that you can drink the whole taste of wine. Over-ripe fruits begin to wander, which is also suitable for a noble drink. It’s important for him to pick the grapes at once, if the wine has reached full maturity, but if you haven’t started to psuvatis.

Unfortunately, not all of our lands are rich in sun and warmth. Many varieties of grapes do not ripen to the required condition. To reduce acidity in them, dilute it with water.

Grab a crown for wine in warm, sleepy weather. Yakshcho proyshov boards, treba pokati, if the greens dry out. Otherwise, there will be no yeast on the berries, which are necessary for the proper fermentation of the must. Dried microorganism thrive in warmth and low water.

One of the obov'yazkovyh stages of preparation is sorting out the language. It is necessary to remove all dry, rotten, bird-bowed grapes. Use the middle of the hron and sometimes start a flower. To that, it is respectful to look at the twigs from the sides.

Important! Miti green grapes before making wine, otherwise it is not possible to make trochs to rinse it with water. So all drіzhdzhі zmiyutsya, and the place of wine viyde grape juice.

If you are talking about different grape varieties for wine, then here on the right at subjective tastes. But all the same, the best wine comes from more licorice and aromatic varieties. Zavazhat vidi yagid is not recommended, the taste can be unstoppable and not always accepted. Before that, the skin variety has its own degree of acidity and malt.

The best varieties of green grapes are:

Sauvignon.
Isabella.
Muscat.
Sylvaner.
Riesling.
Chardon.
Fetyaska.
Kokur.
Aligote.

Wimogi up to tari and sanitary minds

When making homemade wine, it is important to trim sterile minds. Wushu container is resolutely washed and dried. A skin dance or a jar, in a yakі poured out a drink, sterilized an eggplant. Barrels of chi іnshі large єmnostі are smoked with sirkoy chi and steamed.

It is not possible to vicorate a container for viticulture, in which dairy products were saved. Lactic bacteria are hard to penetrate, especially from porous surfaces. They can zip the whole process.

In order to avoid the establishment of bitterness and oxidation, when preparing wine, do not use metal utensils. The best material is wood. Ale, you can vicorate glass, ceramic or plastic containers. We save all clean dishes, so that bacteria do not consume the middle.

With a great mass of green grapes, crush the crush with your hands, washing them in front and dipping them with an antiseptic.

Recipe for making wine from green grapes

We present a classic classic recipe for wine made from green grapes in home minds.

Warehouses:

Green grapes, selected - 10 kilograms.
Zukor - from 200 to 500 g per 1 liter of finished juice
Water - from 100 to 500 ml per 1 liter of juice (only for consumption, as the grapes are too sour).

Here are the average proportions. They can be varied according to your taste and judgment. To get dry wine, do not vicorate the zucor.

Stage 1 - preparation of pulp and wort

The first step in the recipe is embossed yagid. Throw in a vіdrazu, scho container, in which the grapes are hidden, it is to blame for being deep, otherwise it will be sprayed. When making homemade self-made wine from green grapes, it is not possible to peel with a blender or with a meat grinder for crushing fruits. The best work is with your hands, or with a wooden weaver. Grind the berries in such a way that the stench was let out, and the tassels were left without qlimi. We have a heavy mouthful of speech, I’ll give you a drink of relish, like crushing it.

After the belt embossing, you can get thick masa grapes (pulp), which are made up of skins, pulp, juice and tassels. Those, naskіlki rіdka vyyde pulp, fall in vіd variety and rosemіru yagіd. The largest grapes, the more juice from the new one.

Otrimanu masa must be left in the same container, or poured into another one so that it takes 1/3 of the total amount.

It is necessary to cover the container with clean gauze, folded into 3-4 balls and tidy up in a warm place. The temperature, de fermenting the must, may be stable, not lower than +18 degrees and not higher than +30.

Note! The most favorable temperature regime for the correct process of wine fermentation is from +20 to +25 degrees Celsius.

Stage 2 - wort fermentation

Otrimane wort (so called sik yagid) can often tinyatsya already the coming day. Tse will be seen by the stony hat, which she has hid, on the surface of the pulp. Today, mix the masa with a clean wooden spoon (2-3 times for doba).

After day 3, the must will have a characteristic sour smell. Also, there will be a little bit of a spike.

On the 5th day, the pulp is cremated from the must. For whom the whole mass is passed through gauze. The pulp, which was picked up, is kindly shaken. Vaughn is not needed, її can be thrown away.

Sіk, scho zalishivsya, protsіdzhuyut kіlka razіv until vіn become practically visible. Then we pour the wort into a clean container and add tsukor. Don't hurry to bring up the wine-growers to add large portions of tsukra. It’s better to put yogo giblets, so as not to oversweet the wine. When victorious grapes from the additions, you need more zukra.

Important! When bottling the wort by the sulions, it is necessary to deprive about 25% of the free month, for the free release of gas and stash.

The wort is adjusted at the place with a temperature of +18 to +25 degrees for further wandering. At this stage, hydrolocks are pressed on the necks of the container. Household minds have a lot of victorious medical mittens. There is a puncture in one of the fingers, so that the gas instantly comes out of the water seal.

In such a look, wine made from green grapes can ferment for 40 to 60 days. The term to lay a bagatioh chinnikiv: grape varieties, malt, normal temperature, obligatory tari. You can taste the must for 10 days. If necessary, add a small amount of zucru.

If the wort did not ferment after 2 months (60 days), it is fermented again and again fermented. On the right, in the fact that dead bacteria are accumulating in the siege, and even if you don’t see them at the hour, you can drink some sips.

The completion of the wine fermentation process will be remembered on the mitten that has fallen, the siege of the day and the lightening of the juice.

Bottling and ripening of wine from green grapes

As soon as the wandering ends, the green wine needs to be angered and filtered. Taste wine before cim. If it is not enough for licorice, add more tsukor. For once, do not anger the motherland, but gently squeal through the tube. For this purpose, it is necessary to put a sulliy higher, and put the pipe in the new one so that it is 3-4 cm above the siege.

Young people are green to pour wine at the dance, then they are heavily corked with corks. Rooms are cleaned in the dark with a cold place, from an average temperature of +5 to +17 degrees Celsius. It’s best for whom it’s good to go liohi, podvali. It is even more important that the host did not experience sudden temperature changes.

Now green wine can be ripened from 2 months to 1 year. The more the drinks cost, the more we will have the yogo relish.

Note! As when young green wine is ripening at the vines of the siege, it is necessary to pour the motherland through a pipe into a clean container, then clog it and put it in the distance.

This is a classic simple recipe, how to make wine from green grapes on your own. Drink to get out of the light straw color. The relish of the finished wine is tart, deep, filled with yogіdnymi notes and sourness. You can save and close the wine up to 3 years. Leave the dance in the refrigerator for no more than 7 days.