Like grape must diluted with water. Homemade wine with grapes - simple recipes

Kozhen, who is known to be engaged in winemaking in domestic minds, asking for necessary information, sticks to elementary recipes, simple proportions and cooking technologies. It’s easy to learn how to make delicious homemade wine from grapes - simpler, lower spectrum. biscuit cake. However, having started to the very process, the vino-bearer reveals impersonal nuances, without urakhuvannya such nectar will not be seen. One of these foods is the proportion of the amount of zucru and water in the must of grapes, so let's find out at once how many portions of the skin ingredient you need to add for the perfect drink!

From the history of wine culture

In order to resolve the dilemma, as if it were a winkle, it is necessary to turn back for an hour, looking resolutely at the sequence of the hour. A lot of wine-growing traditions, like culture itself, take their own cob from the era of Antiquity, if they bring in grapes, and technologies were different. The production of wine among the ancient Greeks led to the wandering of natural yeasts, which roamed in the vineyards, for this reason the world was not famous for its medicine. Vitrimuvati їhnіy aroma even did not come out, the shards in vzaєmodії z vіtryam wine turned sour, transforming into an ocet. Visnovok is like this: they saved their wine day less than drunk, so that they could make a high concentration of zucru of a singing grape variety. But it was impossible to drink like that, the Greeks diluted the wine with water before tasting.

People who drink undiluted wine, in Ancient Greece, were treated as barbarians or good drunkards. However, the pure water was no longer available for sick children.

One more recipe from ancestors: bring sea water to the wine storage, boil it with spices or herbs, and then process it. Dali її napolagayut, and only for a few years to add wine at home. The fragrant salty water poured that acidity into the malt, and also drank the cherished treasure.

Water proportions

Today wine growers have no problems with fermentation speeches, so the victorious lead for the hour of preparation is left with the right choice of the master.

The main function of the driver in the process of making wine from grapes is to change the acidity of the future drink. So before that, how to add water to the wort, turn over the acidity of the grape variety or other fruit and berry crops, to take the fate of the virobnitstv.

Yak_st water, yak bazhano add to the wort:

clean;
m'yaka;
odorless.

Don't know how much to add? It is necessary to leave for purposes:

If you cook wine at home, trim the acidity between 0.8–1.0%;
For the preparation of licorice / white wines, the best indication is є 1.0-1.2%.

Raptom overdosed with grape juice (acidity drops to 0.6%), then the must should ferment easily, so that the wine sips.

Formula and nuances

For the little girl, the necessary amount of water is to win the elementary arithmetic exercises. Ale, before winter, it is necessary to reduce the acidity of the future wort, and also to measure the acidity of your drink. The formula is simple:

Water quantity = (acidity of juice / acidity of wine) - 1.

Vіdpovіd come out at liters (l). Withdrawals include the amount of zukra, as it is necessary to add the must, as well as the results of repeated mashing. Respectfully cheer, how many positions are obligated to take the guesswork of the ingredients, otherwise you will not be pardoned!

The main disadvantage of this method is the loss of the natural aroma of fruits, which is why a lot of wine-growers are encouraged to add more pure chalked cream or mix juices of contrasting acidity.

Update on water

Dekilka rules about victorious driving, if you make homemade wine:

And what about tsukrom?

The amount of wine-grower brought in by the zucru does not only signify the malt of the future wine. Add skilki yogo, the floorings of mіtsnim and thicken to appear drunk. In order to take the desired result, it is necessary to recognize the parameter of the malted wort, and then, using the correct method, change the cob proportion.

Methods for adding tsukru:

in front of the first wandering at the sight of a dog;
before the first brodin, and also a quiet hour (5th, 10th doba period of the brodin) at the sight of syrup;
like the process.

Designated hours frames characterize rіznoob different recipes Therefore, do not forget to taste the must for relish at the various stages of the production of your wine. The golden rule of wine malting: if you need 1 liter of must, skin 20 g of zucru will drink more milk by 1 °. Be sure to pay off, how many degrees of wine you need to take away from the result.

Amount of zukru = (280 * (amount of acid 1 liter of juice / eggplant amount of acid)) – amount of zucru 1 liter of juice

The result is guaranteed in grams (g). 280 - a lot of tsukru, as it is necessary to place in a container for tasting wine with a glass of 16 °.

Krіm formulas, majstras installed reverberated numbers, so moreover, it is necessary to add more tsukra for the bagan effect. However, do not forget to protect the grape variety, even if you are less likely to show signs of a hydrometer, you will become a hell of a lot. Classical proportions, which show how much zucru is necessary for the possession of a singing drink:

200 g syrup / 1 l - liquor;
100-160 g syrup / 1 l - dessert wine;
50 g syrup / 1 l - drink licorice of wine.

The preparation of dry wines is usually done without grapes. A lot of recipes suggest replacing zukor with honey.

together

Skіlki vinorobіv - stilk that porad; it is possible to know the optimal variant by way of numerical experiments: smakovih and technological ones. Water and zucor are the most popular ingredients (after juice, naturally) in the majority of recipes, and this is especially important for their participation in the process. It is necessary just correctly, to clearly set the mark, to mark a piece of your future masterpiece. Skills to add tsukra chi drive you already know, you have lost your recipes for good mood and diligence. Let your homely Dionysia always delight your look and relish, so you will always share your knowledge, why not?

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 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.

Ingredients:

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. Optimum temperature for fermented wine made from light grapes - 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.

Ingredients:

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

Cooking:

We take the berries from the mushrooms, cut them with your 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.

Ingredients:

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.

Ingredients:

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

Cooking:

pereberemom picked berries, apparently zіpsovani fruits. 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 i vykinemo. And now it was sent back to the suliya, having deprived the beast of a quarter of the dishes of the free. Dodamo tudi tsukor, relatively 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 Perli, Muscat Gambursky, Tsimlyansky black. Choose the stubbles of the gron with small berries - the stench exudes a special juiciness.

Ingredients:

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!

How much tsukru sipati do homemade wine?

There is no unequivocal evidence on the food chain. Kozhen winegrower-amator to go out on his own accord and relish. It is our fault to clearly state what we want to take into account as a result, and then we veer, . Let's start talking about science, and then let's move on to our tastes of that indulgence.

According to skin science, 10% zucru in the wort, in case of complete overfermentation, give 6% alcohol. In addition to alcohol, the vitality of bacteria is taken into account, so that the process of fermentation is safe. And when the concentration of alcohol reaches 16%-17%, the fermentation process starts to stagnate. Tom natural wine it is impossible to cook more than 16% -17% more. I ce at ideal minds(temperature, sterility, high syrovina ...), which in domestic minds cannot be in principle. To that vvazhatimemo as much as possible mіtsnіst home wine 15% -16% alcohol.

To ensure such a good quality, the wort must be allowed to contain 25-27% zucru.
Tse 250-270 g of zucru per liter of redini. What will be, if there will be more tsukru?
For example, 30%. Then 25% will be transferred, and 5% will be lost. As a result, we take away the wine with 15% alcohol and 5% malt. If you take away the wine, do not avenge the tsukr, it will be dry (when the tsukr is dry). For this weekend, the wort may be worth no more than 25% -27% zucru.

Let's take care of the rose. The concentration of tsukru is added to the tsukru, which is to be avenged
in grape juice (deposit according to the grape variety of that yoga maturity), + that tsukor, which
mi dodamo.

How to recognize zucru in juice? For this, the simplest tool is a hydrometer.
Vіn vimіryuє gustina rіdini. The more tsukru in the country, the more її schіlnіst. The occurrence of concentration in terms of thickness is known from the tables, and furthermore, it is important skilki tsukru sipati u homemade wine, Fallow for what you want to take.

For example:

I want licorice dessert wine with mixed zucru 7%-8%. 25% -27% tsukru with us
to ferment over and over, if you want, 7%-8% of the zucru is left out. Father, we need a mother
the concentration of sucrose in the wort is 26% + 8% = 34%. If our sіk revenge 15% tsukr, then 34% - 15% \u003d 19%. Also, for a skin liter of juice, we can add 190 grams of zucru.

I want dry mitzne wine. For whom you need 25% -27% tsukru, yakі we have to ferment
more. Have juice high 15% zucru. 26% - 15% = 11%. Otzhe, for a skin liter of juice mi
add 110 g of zucru.

I want a dry weak wine with 10% alcohol. So, you need concentration
zukru at the end of the wort 10: 6 = 17%. Have juice high 15% zucru. 17% - 15% = 2%.
Also, for a skin liter of juice, we can add 20 grams of zucru.

It's all science. How about asking? Yakcho mi robimo wine of varieties Izabella, Lidiya,
Seneca, then 17%-18% is hidden in the juice (as shown by the majority of vimiryuvannya schіlnostі, tsі pokazaniki mayzhe do not change). Vіdshtovhuyuchis vіd tsgogo, robimo rozrahunok.

Can you make wine without adding tsukru (so wine is called a dry table)? Yes, obviously, you can. Vmist tsukru in grape juice varieties Іzabella, Lydia, Seneca allows you to remove alcohol from the finished wine up to 10%. Ale, with a small concentration of alcohol, the wine is skhilne to sickness and sourness, which, when prepared, saves a lot of sterility and temperature.
For lovers of licorice for food: " Skilki tsukru sipati u homemade wine?" Apparently, even though the concentration of zucru in homemade wine is higher, the fermentation process is more important, and the concentration of tsukru is higher than 40% and it's more pronounced.

Winegrowing is a mysticism, the secrets of which need to be read by fate, but to grow at home grape wine maybe somebody. It dawned on me that it would not be a masterpiece of daily light exhibitions, but with the old instructions, the taste of self-made drink would be better, lower at the rich shops. I will propagate to your respect the detailed technology of making wines (black and white) at home. Only grapes and zukor grow near the vicarious receptacles, and water is needed in the lonely vipadkas.

For home viticulture, it is better for others to use such varieties of grapes as Stepnyak, Platovsky, Rosinka, Druzhba, Regent, Saperavi, Crystal, Festivalniy, which do not require special attention and may be able to reach the temple of tsukristist. Ale doesn't mean that with other varieties, for example, Izabella or Lydia, you can't make wine, you just have to add more zucru.

Before the spadix, write down about all the capacities and attachments that are being harvested. Sob not to infect with pathogenic microorganisms, for example, flowers, containers can be perfectly clean and dry. Barrels, dances, winds can be smoked with sulfur, as if to work in industry, or rinse with boiled water, then wipe with dry ganchirka. I nonchalantly recommend unicating the vessels, from which milk was taken earlier, don’t help the shards to clean the breeches.

Ingredients:

grape berries - 10 kg;
zukor - 50-200 grams per liter of juice;
water - up to 500 ml per liter of juice (in a few drops).

Add water to the full, only as sour as it is - pinch your tongue with relish and call your forelocks. Keep in mind that adding zucru itself will reduce acidity. In other types of breeding with water, the taste is enhanced, it is recommended for that.

grape wine recipe

1. I choose that rework. Sob on the grapes there are no more food for wandering wild drіzhdzhі, the berries of the bazhano are picked in dry, sleepy weather. At least 2-3 days before the winter, I can’t do it.

For viticulture, it is necessary to use only ripened fruits. The unripe grapes have too much acidity, and in the berries that are overripe, they begin to wander, as if you can sip all the wort (vydzhatiy sik) every year. So don’t take the carrion for the rajah, through the yak, the grape wine has an unacceptable taste of the earth. Zirvani berries need to be turned over by stretching two dib.

Picking grapes resolutely sort out, seeing the twigs and leaves, unripe, rotten and fruits from the flower. Let's crush the berries, put the m'yakush at once from the juice into an enameled saucepan or a plastic bowl, filling the capacity by a maximum of ¾ volume. It’s better to crush the grapes with your hands, so that you don’t damage the brushes, in which there are speeches, so that the wine is hot. Yakscho yagid even richer, їх it is possible to cautiously move a wooden rocking chair.

Only wooden annexes

Next to unique dotik juice with metal (stainless steel cream), the shards of the same oxidized, which pogirshu relish. The very same berries are kneaded with hands or with wooden sticks, and the pulp (grape crushed) is placed in enameled dishes with a wide neck - cebro or a saucepan. It is also possible to vicorate a container from grub plastic or wood barilo.

Smear the pulp with a clean cloth for the protection of flies, put for 3-4 days in a dark, warm (18-27 ° C) place. After 8-20 years, it’s more likely to wander, on the surface there is a “hat” of skins, as if beaten 1-2 times for production, mixing the pulp with a wooden spike or with a hand. Even if it doesn’t work, the wort can turn sour.

Burkhlive wandering pulp

2. Obsession with pure juice. After 3-4 days, the pulp will brighten, a sour smell will appear and there will be a little sizzle. Tse means that the wandering has begun successfully, the hour has come to wake up.

The upper ball of the skins is folded into an okrem єmnіst, pressed with a press or with your hands. The whole sik (zliy z siege and vіdzhatiy z mezgi) is filtered through gauze, 2-3 times poured from the same container to іnshoy. The transfusion does not only see the dry parts, but it still sours, so that the normal robotic wine yeasts are mixed at the cob stage.

When working with invisible or growing grapes in the latitudes of the vineyards in the lowlands, water may be needed. Even more sour viyshov (to make the forks and sting the tongue), add water - a maximum of 500 ml per 1 liter. The more water, the greater the quality of wine. It is better to deprive the trochs of increased acidity, the shards of the day of wandering, the concentration of acids of the troch decreases.

We clean the juice to fill up the containers (maximum 70% total), designated for wandering. Ideally, the great glass of sullia, on the extreme slope, as if the wine was not large, banks would go.

3.Installation of a water seal. So that homemade grape wine does not turn sour, it is necessary to ensure that it does not come into contact with sour, at the same time ensuring the release of the by-product of fermentation - carbon dioxide. To fight with a path installed on a container from the juice of one of the structures of the water seal. The widest option is the classic water seal from the lid, tubes and cans (pictured).

Scheme of a classic water seal

Wandering wine with a mitten

The design of the water seal is not of fundamental importance, but in terms of transparency, it is better to put a classic water seal on large bottles, and on the cans - a mitten or a shutter at the sight of the lid (sold in stores).

Cap with water seal

4. Pochatkove (actively) wandering. After the installation of a water seal with a container for juice to ferment, it is necessary to ensure the correct temperature wash. The optimum fermentation temperature for red homemade wine is 22-28°C, for white wine - 16-22°C. It cannot be assumed that the temperature drops below 15 ° C, otherwise the yeast will swell, without compromising all the zucor with alcohol.

5. Adding tsukru. Approximately 2% zucru in the must give 1% alcohol to the finished wine. In most regions of Russia, the sucrose of grapes rarely exceeds 20%. Tse means that without adding the zucru in the shortest time, the wine will have 10% and zero malt. On the other side - the maximum possible amount is 13-14% (sound 12), for a higher high concentration, the alcohol of wine yeast ceases to work.

The problem is that it is impossible to assign cob tsukrististnost to grapes at home minds without a special accessory (hydrometer). Orientation on the average value for the varieties of tezh marno, a reference for what data is needed about the succulence of the selected variety in a specific climatic zone. There are no such rozrahunkiv among innocent people. Tom has to be guided by the taste of juice - wine is to blame, but licorice, but not boring.

To support normal fermentation, the wort must not be more than 15-20%. In order to secure my mind, tsukor should be applied in parts (dribno). After 2-3 days, after the cob of the brodіnnya, taste the sіk for relish. If the wine becomes sour (the zukor has changed), then add 50 g of zucru per skin liter of juice. For this, add 1-2 liters of wort to the room, dilute the zucor into the new one, then pour the wine syrup back into the suliya.

The procedure is repeated several times (call 3-4) on the first 14-25 days of wandering. At the singing moment, the sucrose of the wort should be lowered more appropriately, which means that the sucrose is sufficient.

Fallow due to temperature, instead of zucru and activity of drіzhdzhіv term fermentation of homemade grape wine - 30-60 days. As if the broth did not stick in 50 days after the installation of the water seal, so that hot water appeared, then pour the wine into another room without a siege and put a water seal to fertilize for the same temperature minds.

6. Taking the blame for the siege. If the water seal does not let the bulbs out for 1-2 days (the mitten is bulging), the must is brightened, having set a ball of fluffy siege on the day, the hour has come to pour the wine into the young grapes into another place. On the right, in the fact that the fungi are dying in the days, having spent a long time at the wine, the stench calls out bitterness and an unacceptable smell.

1-2 days before the siege of wine is taken, put the fermentation tank on a rise above the wine (50-60 cm). Tse mozhe buti shop, stіlchik or be-yaké іnshe pritosuvannya. If the siege reappears on the day, pour the wine into another container (clean and dry) through a siphon - a soft hose (tube) with a diameter of 0.7-1 cm and a length of 1-1.5 m. the siege is closer, lower by 2-3 centimeters.

Angry homemade wine will not be absolutely clear. It's not scary old look drunk yet not formed.

Siege relief process

7. Control of tsukristostі. The hour has come to signify the malt of wine. Since the active wandering has already ended, all the donations at this stage will not be converted into alcohol.

Add Zukor, focusing on the taste of similarity, but no more than 250 grams per liter. The application technology is described at 5 stages. Yakshcho nasolod vlashtovuє, dodatkovo pіdsolodzhuvati not varto. Lovers of soft alcohol can drink grape wine by adding a burner (alcohol) to the rosemary 2-15% vіd obsyagu. The fixation spriyaє zberіgannyu wine, but to rob the relish of zhorstkіshim, and the aroma is not so rich, alcohol notes appear.

8. Quiet wandering (ripening). Etap, under the hour of which the final relish is formed. Three days from 40 to 380 days. Dovsha vitrimka of homemade grape wines is not strong, the shards do not improve the power of drinking.

Butel іz wine (bagzhanno napovneniya to the top, to avoid contact with sour) again put a water seal (recommended, as it was timid to sour) or close it with a lid. Place of conservation in a dark cellar or basement at a temperature of 5-16°C. Since there is no such possibility, young wine needs to be kept at a ripening temperature of 18-22 ° C, but not higher. It is important not to allow sudden temperature fluctuations, for example, day and night, otherwise the taste will go down. The minimum term for a glass of white wine is 40 days, for red wine - 60-90 days.

When a siege appears on the day with a ball of 2-5 cm, pour the wine from one container into another through a tube, blocking the siege on the day, as described in 6 stages. As a result, the ink is progressively illuminated.

9. Piece lighting (pasting). Navit after a few months at home, homemade wine from grapes can become kalamutnym. The problem escalates in the houses. The most widely used methods are glued with gelatin or egg white.

Illumination improves the appearance of the weather, but does not instill in the relish, I recommend that you clean up less at the extreme moods.

10. Bottling and saving. At the remaining stage (if the siege is no longer established), the wine can be poured into bowls and closed with corks.

Appropriateness term at a temperature of 5-12 ° C - up to 5 years. Fortecia - 11-13% (without fixing with alcohol).

The video shows the technology of making wine from sour grapes, when wine is made, it is half diluted with water. Actually less for pіvnіchnyh regions іz arguably sour berries, shards of adding water pogrіrshuє relish.

Few people enjoy good homemade grape wine. For the mind that a person is not evil with a drunken drink, she miraculously pours into health. Perhaps you will know your favorite recipe for homemade wine with grapes and additional water. This kind of wine is more suitable for women, the stones will be more light, less pure wine from grapes and zucru.

Grape wine with boiled water and almond essence

Ingredients for the recipe:

2 kg of black grapes;
3 liters of boiled water;
800 g refined zucru;
1 tsp algae essence;
0.5 st. l. drizhzhiv.

Grapes for drinking are taken from a sleepy day. The next thing to remember is that berries cannot be picked, and also picked in the minds of high water. There, a yeast fungus is to blame, which takes the fate of the wandering process.

For cooking, you need less than yakіsna sirovina. Znimaєmo berries from the gron and vdpravlyaєmo have a great capacity. Bring to a boil 3 liters of filtered water and fill it with syrovina. Now, instead of the pan, put the next press. On top of the berries we put a stake made of wood and put it on a new one, no less heavy.

Under pressure, all the same, buti 4 dobi. After that grape must needs to be filtered through cheesecloth, folded sprats of balls.

Vimiryaєmo obsyag otrimanoї rіdini. Dodaemo tsukor, in the proportion of 200 g per 4.5 liters of wort. Rezmіshuєmo to povnogo rozchinennya. At the homeland, we rule the essence of the almond and the yeast. We put the future alcoholic drink in a warm place, de vin can ferment.

After that, as soon as the bulbs stop being established in the juice, we proceed to the further steps of the recipe. The homeland needs to be mixed up and given a calm for 3 days, so that the siege falls to the bottom.

Prepare glassy dances with lids. Proceed the motherland and pour it into containers, clogging it well. Wine can be ripened by stretching in a dark and cold place.

Wine made from dried grapes with orphan water and arable vines

Warehouse prescription:

6 kg grapes;
1.5 buckets of water;
I press an elder flower;
I reap the tickets for a hair.

This recipe is available, to the lords, yakі mayut at your own order house, at the dacha, or, perhaps, with relatives in the village, pekti. You can try to replace it with a great oven.

The traditional method of moving grape berries is called appasimento. In the process of drying, the berries use the root and concentrate the zucra, so that the wine is made superbly rich and fragrant. This technology is to be planted by the winegrowers of Greece and Italy. The stench dries the grapes, not water-creaming in the gron, fresh look under the burning sun. For which vicory there are plastic pads, or ocheretyan or bamboo pads. In a few drops of syrovin for a hoppy drink, I will dry it right in the vineyard. Grono pidrizayut and twist, but do not wind, until I get out to the required place. So roar in Sicily and near Veneto. Shards are far from the minds of the Sicilian bakery, we can speed up the process for the help of a traditional oven or an oven.

Vіdokremlyuєmo yagidki in the form of brushes and pіdv'yazuєmo їх at the stove. We store it in a clean linen bag. Everything is filled with ash shavings and it is lowered into the barrel. I filtered the water a little bit, and it is poured into the space. Let's get crazy wandering. After that, as soon as the bulbs stop appearing, we add the elderberry and the hairs. Let's fill the barrel at the calm until spring. As a result, aromatic grape wine is taken away.

Recipe for licorice wine made from Isabella grapes with additional water

Grape berries, harvested from the gron and water-cremation from the combs, crush. In domestic minds, it is possible to work with a great weaver for preparing mashed potatoes. Otriman, as a result, the pulp is transferred to the glass, or the enameled container. We add water and zukor. Sobish began the process of wandering її do not eat for 4-5 days. The only thing that is necessary is to stir the pulp for the rubdown of the bean cap. Respectfully follow him, what is being said. If the pins are more often than not, then from the pulp the hour has come to squeeze the sik through gauze.

Add grape sik | add | boil water. Otrimane in such a rank pour the must from the grapes according to the suliyas. The city can be filled no more, lower by a third. It’s not a good idea to pull a gum mitten around the neck. The opening can be filled with cotton wool, as if I were drinking from the roam.

If the wort becomes less active, then you can pull a mitten over your neck or close it with a special cap. At the mittens, it is necessary to make a hole, so that the non-consumable gas comes out.

Ridku, who has fermented, carefully pours out the capacity, so that the whole siege and kalamut are lost on the day of the judge. Yogo need relatively vіdmiti and viterti.

In the future alcoholic drink, dodaemo tsukor. If the wines are normally expanded, it is necessary to lightly irritate the motherland, but at the same time do not bring to boil.

The wine is poured back at the vessel and checked again, at the last sunset, for a month. For a stretch of an hour, it’s still a lot of time to anger, drink and miti suliya.

Dali for the recipe vizrile the wine should be poured over the plate. Before Tim, as if you had to drink, it is necessary to try it. For the mind that it won’t show up not enough licorice, you can add tsukor. It’s not necessary to warm up a drink and mix up the bloody sand once.

Prepared according to this recipe, homemade grape wine with additional water and standing in the minds will be German, but if you want to add licorice.

Wine with grapes with additional water

Few people enjoy good homemade grape wine. For the mind that a person is not evil with a drunken drink, she miraculously pours in

Homemade wine with added water - a universal recipe for sour grape juice

At home viticulture, the most baked superchicks are in a hurry to add water to the wine. The purifiers of this method insist that after the correct distillation, the wine is not so sour, but I myself will drink more. Opponents guess that the introduction of water has improved the taste and changed the term of saving. In truth, everything should be deposited in the cobs showing the juice.

Theory. The optimal titrated (full) acidity of the finished wine is 4-6 g of acid per 1 liter. Go about the total value of all basic acids (citric, burshtinov, malic, lactic) and yoga salts. Under the hour of wandering, the concentration of these speeches changes, therefore, due to individual savory flavors, the acidity of the cob juice can be higher - 6-15 g per liter.

The problem is that in home minds it is not possible to accurately determine the concentration of acid in the juice, for which one needs a laboratory possessing that reagent. Approximate values can be recognized by referring to the tables.

It is important to pay attention to whether the acidity of one and the same syrovin is deposited according to the type of soil, climate, weather (the number of fall and sleepy days) and to grow in one region can be different rivers.

For a more accurate indication of the acidity of wine, using hand-wire methods, the pH indicator (potentia hydrogeni, which takes a value from 0 to 14) is the negative logarithm of the effective concentration of water ion activity. The required special accessory is a pH meter, the specific model of which can be found on the Internet. The lower the value, the higher the acidity is: 0 - strong acid, 14 - meadow.

Podbutovy pH meter

The active acidity of the must before the fermentation of wine is due to buti in the range of 2.8 to 4 pH.

It is titrated (half) and active in the acidity of the relationship between itself (lowering one to reduce the other and the other), but it is impossible to know the numerical relationship as the proportions of the formulas. Ze means that knowing the pH of the juice, you can determine the amount of acid in grams per liter of water.

If it is necessary to add water to the wine

Dilute the juice with water to the point where the acidity is lowered to the recommended value. One more option is possible - for other reasons, the wort sucrose is more than 20%, after which the fermentation swelled, but it is better to lower the concentration of sucrose with a new batch of pure juice, and not with water.

The more water added to the wort, the lower it will be instead of dry speeches in the finished wine, which will negatively signify on the relish of the drink, so it seems: the wine became rare.

Most often, the problem of lowering the acidity of juice is faced by residents of innocent regions, otherwise there were few sleepy days during the season (typical for grapes, apples, plums and cherries). For example, grapes, growing at medium smoothie Russia is rich in acidity, lower than the same variety from the breeding regions. Even if you don’t add water, the wine becomes even more sour, with relish, which is scorched, and some acid crystallizes on the walls of the judge with a drink.

Respect! It is necessary to add water to the wine without delay before, or else, stretching the first 10-15 days after the cob of wandering. Adding water on ripening or saving water until drunk, then diluting the wine should be immediately drunk, re-fermenting or stabilizing with alcohol, increasing the mineralization to 12-16%.

Skilki water to add to the wine

For the cob, consider the cob acidity and sucroseness of the juice. Use 3 methods:

For the help of a pH meter, that winemaker. Samy short version. In order to recognize the need for showing off, it’s enough to lower the insults out of the wort.
Behind tables. Approximate way, shards of significance to deposit not only in view of the type of syrovin and variety, but also in view of the climate near the region and wait on the river.
For relish. The most accurate method, shards of relish in the skin of a person are subjective. Water is needed only as it is sour on the floor, which plucks the tongue and turns the forehead. Residents of pivnichnyh regions can play it safe by adding 10-15% water to the juice.

Vzaimozv'yazok acidity, drive that zucru. Care should be taken that it’s not just water, but zukor reduces acidity, while it’s right to conduct a rozrahun for obligation, and not for masa: 1 kg of zukru borrowed 0.6 liters in volume, changing the amount of acid in the wort by 60%. At the same time, adding water reduces acidity by 2 times.

1% of the fermented zucru gives 0.6% of milk content, and for the production of wine with mixed alcohol 12%, 200 g of zucru per 1 liter (natural in juice and added) is required. If the wine is not dry, but liquorice or licorice, then with the indicated acidity, it is necessary to brew and zukor, which should be added after the wandering.

Lower the acidity by the amount of zucru, which is planned to be added. Only a few signs of this determine the necessary amount of water. The recipe will have a butt of rosemary, you can also use a calculator to calculate the required values for dry wine.

Enter holiday details livoruch

Recipe for wine with additional water

Varto zavdannya zrobity drink licorice grape wine mіtsnistyu 12%, instead of zucru 5% and reduce the acidity of the must to 6 g / l. With a total of 5 liters of fresh juice, the cob acidity is 18 g and the acidity is 8% per 1 liter.

When spreading behind the tables:

Higher wort reduction (O) = (cob acidity/required acidity) = 18/6 = 3 (razi);
Proportions of driving a zucru for an obsyag (VS) = O - 1 = 2 (razi);
The amount of zucchini of the wort (Sax) = zukor for the required nutritional value (the amount of zucchini forte / 0.6) + the extra zukor for malt = 12/0.6 + 5 = 25%.
Zucru quantity (K) = (O * juice quantity * Sax) - (cob succulent quantity (kg) * juice quantity) = (3 * 5 * 0.25) - (0.08 * 5) = 3.35 kg;
Volume, occupancy of tsukrom (S) \u003d K * 0.6 \u003d 3.35 * 0.6 \u003d 2.01 liters;
Required amount of water (VOD) = VS * amount of juice - S = 2 * 5 - 2.01 = 7.99 liters.
Total volume of wort (V) = amount of juice * O = 3 * 5 = 15 liters.
Zukor for malting the finished wine (SS) = V * zukor for malting (%) / 100 = 0.75 kg;
Zukor, which is necessary to add to the stage of fermentation (Vb) = K - SS = 3.35 - 0.75 = 2.6 kg.

Behind this very algorithm, you can designate the amount of water for any other sour juice: apple, cherry thin.

When rotting the pH-meter of the cob, bring the zucru in the wort to approximately 20% by hydrometer, then add water in small batches to a value of 2.8-4 pH. At the stage of wandering, the church and the city are controlled by the winemaker. Make adjustments, depending on the relationship between acidity, zucrum and water (juice), as described above.

Butt to winemaker

To increase the acidity of the wort (in case of different licorice syrovina types of peaches or apricots, as well as too strong diluted with water), you can vicorate pure citric acid in sachets or use fresh lemon (5-6 g of acid in the juice of one medium-sized fruit).

Wine making technology

1. Nemitium (wild dried yeasts are left on the shkirts) grapes are transferred and dried for 3-4 days in a dark place with room temperature near plastic or enameled containers (kastruli, barrels or winds) with a wide neck. For bazhanny bring wine drіzhdzhi. Єmnіst smear gauze against flies.

The skin of 8-12 years is mixed with a wooden club or with a clean hand, drowning the pulp in juice - skin and pulp. After 8-20 years from the moment the cob is cooked, a pinch may appear, that light smell of wandering will sizzle, which means that everything is going fine.

2. Sik, after fermenting, filter through the pulp through gauze or a sieve, kindly remove the cake. Add all the water and tretina zucru (0.87 kg for the recipe at the butt). Mix it up.

Respect! Before the hour of wandering, add tsukor to the raj at intervals of 4-5 days in three equal portions in the total amount of not more than 200 grams per 1 liter of rose juice, protecting the natural tsukrist syrovin. Let's sweat after the end of the wandering, drink it to the fullest.

3. Pour the wort into a fermentation tank, filling it with a maximum of 75% of the volume, so that there is room for the upcoming portions of zucru, drinking carbon dioxide. Install a water lock, be it a design (you can get by with a mitten with a hand on your finger). Transfer the future wine to a dark place (cover it with a thin cloth) from a stable temperature of 18-28 ° C.

Self-closing water lock A mitten is the simplest option

4. After 4-5 days after the installation of the water seal, add 50% of the must in one portion of zucru (approximately 450 ml per butt) into the okrema. Rose tsukor (0.87 kg). Take away the syrup in a glass jar with wine and close it with a water lock. After 4-5 days, repeat the procedure for adding zucru for the same technology, adding the remaining portion (0.87 kg).

Syrup from part of the juice relieves the need to mix zukor, lifting the sediment from the bottom

5. Fallow water, temperature and sucrose juice fermentation of homemade wine - 25-60 days. This process lasts more than 45 days, in order to escape the appearance of bitterness in relish, it is necessary to pour it through a tube into another room, without siege, and put it under a water seal.

After the completion of the wandering (the water seal did not see the gas for a couple of days, otherwise the mitten was bulging), the young home wine was taken from the siege by the way of transfusion into the next container through a straw (it is important not to choke the fluffy ball of m'akoti on the day).

6. Try a drink. Add tsukor for relish (0.75 kg for rozrahunki), adjusting the malt. You can also seal it with alcohol with a burner (2-15% vіd obsyagu).

The wine is poured into a container for a glass case (be sure to fill it up to the top to avoid contact with the sour). Transfer to the refrigerator or podval with a temperature of 5-16 ° C for ripening. Leave for at least 40 days (optimally 60-120 days).

7. Periodically, when the ball appears to precipitate 2-5 cm, filter transfusions through a tube (siphon).

8. If there is no more siege, the prepared drink can be poured into balls for saving and hermetically closed.

With dotrimanny recommendations at a glance, wine from red grapes should not be tested similar to pure juice

The term of applicability of home-made wine with additional water - up to 3 years (for pure juice - 5 years and more) for the mind, take away from the refrigerator chi lohu (pіdvalі). Fortress - 10-14%.

Wine with additional water in household minds: a recipe for rozrahunka

Homemade wine with water added - a universal recipe for adding sour grape juice Prikhilniki

Homemade wine with grapes: classic pokrokovy recipe

Homemade grape wine has always been greeted with some kind of popularity at any table; different recipes, including classic version- Three grapes. To your respect, the recipe for a miraculous grape wine: Pokrokovo and simply in the minds of the home (from the photo and instructions).

Vybіr adventitious for wine vrozha

So that the grape wine (moreover, not only home-made) became defiantly savory and fragrant, it is necessary to win for this creation, including right product- Winnie sort. The berries of such varieties are resplendent with a fresh rosemary and a deep rosemary on the crown. Below is a list of the most important reasons for the winegrowers' selection and preparation of wine materials:

For the preparation of wine, only stiglia grapes are suitable: the unripe one gives the final product an unacceptable bitterness, and the overripe one - sips otstu.
Grapes may be dry. As if the vine was watered with wood for less than a few days, it is not possible to grow berries, the docks stink wet.
For wine, fallen berries are not suitable for wine: matima wine has an earthy taste.

Vykoristovuvat berries immediately after the vines were picked, or later, lower in 2 days after the stink of the vines. And if not, then the fermenting process will begin in the berries before the necessary.

Porada. Grapes, chosen for the preparation of wine, are not a trace of mity, even if they are poured, that you settle for something else, - nothing else, like wine drizzle. You can only polish or bring in the grapes in that moment, if the sourdough is fermented with sour wine drizzles.

Picked grapes were slid into the cremation of the combs, sorted out, having removed all the unfavorable ones, including those that had dried up and covered the flower of the berries. After the front picking, the berries hang in small batches, and the berries are picked up. You can vicorate a normal tovkushka for potatoes or a meat grinder. Tovch berries were very serious, so that the skin from them showed all its sіk.

wine making process

The creation of yakіsnogo wine - the process of making a simple, yakscho suvoro finish all steps of the recipe. Dali performances pokrokovy process making wine.

Wandering pulp

The pulp is ready, or the berries are crushed, in front of the cremation in the form of combs, hanging at the top of the bed and thinly curled with fabric from the bun. May it be on the verge, that the capacity can be filled with wine material only by 2/3.

Mistkіst z mezgoyu is established at the primіshchennі zі strict temperature regime, which is consumed in the interim from 18 to 23 degrees. As the temperature will be more than another sign, the wandering of the pulp can go too intensively, which, as a result, will turn it into an estimate. Even if the temperature is lower than the first sign, the process of wandering can be carried out too early, otherwise it will not wake up.

Later, after a few days, the process of fermentation will begin and the must will be released from the pulp (sik, what is, in fact, young grape wine). Toads and the must of the next day are resolutely mixed, otherwise the persha is simply sour and savory yet finished product there will be zips.

Preparation of grape must

After 5-7 days, after the cob of fermented pulp, it was resolutely wilted, having cremated the must in such a rank. The first winding is made through a drushlyak, the other one - through a sprat of balls of gauze. Purified wort maє dbati. For this yogo, pour a clean container (remember її next less by 3/4) and close it tightly with a cork with a tube.

If you want to deplete the pulp, don’t follow it, water-creaming the wort: just pour the whole product into a new container and close it with a lid and a tube. The pipe will be a kind of zahist in the sourness: one її kinets must be lowered from the water, the other - from the wine.

At this stage, it is important to control the quality and malt of the wine, whether it is to lie down, nasampered, including fructose in the product. It is possible to regulate this display by adding that chi іnsha kіlkіst tsukra. In our area, it is important to grow varieties with low fructose content, obviously, as zucor should not be added to the process of making wine, it will come out dry.

Dozuvannya tsukru sound taken like this: close to 1 tbsp. per 1 liter of finished product. The tsukor is added with an oncoming rank: it is necessary to add a little bit of the wort, grind and visipate the tsukor, stirring up the mass, until the rest breaks down again. If you take away the licorice warehouse, you have a lot of wine.

Blockage of ready-made wine

At this stage, follow the entire siege of the finished must (for which it is necessary to pour the wine through a straw, lowering the container with water lower than the container with wine). Obov'yazkovo turn the product into a quantity of tsukru: if you like dry wine, you won't need tsukr. And if not, then obov'yazkovo dosipte yoga at the wine and resolutely stir.

It’s too much to pour the grape wine into a dark glass of sulphur and lightly clog it (it’s necessary for the excess of carbon dioxide to escape from the wine, they knew “whid”).

Sterilization of the product

This is the last, but not the least important step in the preparation of wine. Deyakі vinorobi vvazhayut that this process is guilty of a natural order: the wine must be kept in a cold dark place for a couple of months (2-3) before the process of wandering is added, having installed hydrolocks on the skin bottle in front. During the whole period, the last time a kilka once angered the wine, removing the siege.

There is one more way to sterilize wine - primus. It is necessary to carefully close the dances with wine, wrap them in cloth and place them in a container filled with water. Place a thermometer in one of the bowls and sterilize the product, do not let the temperature rise to 60 degrees. After that, all the winds perish and the process of wandering will begin to grow. Also, blow excess carbon dioxide through a slightly closed plug.

If so, you can clog up the balls and fix them in a dry, cold place. The product, which goes through the preparation steps correctly, can get all that wonderful aroma and depth of relish, for someone who loves grape wine so much. Success!

Grape wine in home minds: a simple recipe with a photo Pokrokovo

To your respect, the recipe for miraculous grape wine: pokrokovo and simple (with photo and instructions). You can cook yoga at home.

Natural wine from grapes at home - simple recipes without yeast with additional water and zucru. Homemade white wine and grapes Izabella

How to make wine from grapes in home minds, a simple pokrokovy recipe

Dosvіdchenі vinorobi practically do not vikoristovuyut dry water. Independent wandering of grapes ensures natural taste. Addition of water is carried out only in case of different supraworldic acid and grapes. In other situations, the recipe for wine with grapes at home includes more than berries. Vіdsutnіst additives rob yogo vishukanim, scho volodіє priєmnym p_slyasmak. About those, how to grow wine from grapes in home minds, without stowing additional warehouses, is pointed out in the offensive instructions.

Ingredients for making wine at home for a simple recipe

grapes - 10 kg;
zukor - 100-150 gr. per 1 liter

Pokrokov's recipe for simple preparation of wine at home

Amazingly dry wine made from grapes in home minds.

It is not easy to prepare dry wine from grapes at home. The advantages of simplicity of harvesting: it is not necessary to add additives to the times. The preparation of wine from grapes in domestic minds can be carried out for the help of any variety with insignificant malt. Todi and otrimuvaniya napіy matima light sourness.

Ingredients for making dry wine at home for a simple recipe

grapes - 10 kg.

Pokrokovy recipe for making dry homemade wine

Filthy and green grapes, leaves are visible. I will hand-pick the grapes with a mortar. In an enameled dish, it is close to 1 day (temperature - 20-25 degrees).
In the wort, the leftovers are creamed: the warehouse of the kіlka razіv protsіdzhuєtsya and overflows at the platy with a narrow neck. A hose is attached to the caps and lowered to a jar of clean water.
After the completion of the wandering, the homeland is poured into containers. It is important to carry out the procedure carefully, without starting a siege. Save more capacity in a dark place. When the siege is settled, additional procedures are allowed.

At the appointment of the instruction, the butt of Vikoristannya Izabella was pointed. Ale її is allowed to be replaced by other berries. For example, b'yankoy - white grapes, which lie down to the best varieties. The vin is reminiscent of the original relish, the ale varto is expensive to finish, and it is not easy to see the roslins themselves. Therefore, you can make homemade wine from grapes with additional additions and zucru and with more cheap primary varieties - sultanas, valentine or bazhenoy.

Tasty wine from Isabella grapes in home minds without yeast.

Vikoristannya Іzabelli, as a basis, will be true to simplicity, її growing up and choosing from a great obligation. It is true, the deakis of wine-growers are aware that it is practically impossible to make delicious wine from Isabella grapes in domestic minds. It is not easy to achieve rich and pleasant relish with such a variety with the help of other additive components. There is a simple recipe to help you prepare wine from grapes at home.

Ingredients for homemade wine with Іzabelli for a simple recipe without yeast with water and zucr

grapes - 5 kg;
water - 12 l (tilki boiled);
zukor - 3 kg.

Pokrokovy recipe for homemade wine with Іzabelli

Prepare the crown before processing. Peretovkti grapes, zasipat tsukr i deprive for tizhden.
Let the pulp dilute with water and deprive it of gauze for 1 month. The “hat” that she has hid, it is necessary to constantly take it off.
After the completion of the month-long wandering, the following is a summation, poured into dances. It is important to remember that the siege has been dragged down to a cleared homeland, brought to a swedish psuvannya.

Homemade wine with grapes, add that zukra.

The zastosuvannya of additional ingredients allows you to take away mіtsne and even licorice wine. So drink white grapes with cheeses, desserts, chocolate or other confectionery varieties. Alcohol from red grapes is served until m'yasnim stravam(poultry, pork or yalovichi).

Ingredients for making licorice wine at home

red grapes - 5 kg;
water - 30% of the mass of the pulp, which was whimsical;
zukor - 40 g per 1 liter.

Recipe for preparing licorice homemade wine with added water and zucru

Vidaliti poshkodzheny grapes leafing. Vikonati vіdzhimannya grapes for wine in the home minds from the mortar.
Place the grape "porridge" in an enamel pan, mix with additives. Cover with gauze and mix after 3-4 days. They gave me a “cap” that it appeared, next you know. After 12-24 years, clean the pulp.
Add water to the prepared warehouse (40% hot oil). Pour the yoga into a bottle, close it with a medical glove, make a puncture for the removal of gases. If the mitten is lowered, it is necessary to take a trifle of radini, heat it up and cut it into niy tsukor (200 g per skin liter), add summish to suliya.
If the homeland ceases to tarnish, it is necessary to bud the fall and keep the sums going for a month. Dali, for help, pour the tubes into balls and clog them.

Wine with white grapes at home with additional water - a delicious recipe

The peculiarity of a light transparent wine is a subtle relish. Vono may lightness and eat with simple snacks: cheese, vegetable tarts. Perfect addition to salads and riba. It is possible to make wine from white grapes at home from any variety. Nezalezhno vіd malt napіy matime pіmnny pіslyasmak. For the first time, it is recommended to carry out additional procedures for saving. Tse dopomozhe reach її transparent color, on the coast in the appearance of microbes.

Wine with grapes at home, a simple recipe without yeast with additional water and zucru

Natural wine from grapes at home simple recipes without drіzhdzhіv with additions, drive that tsukra. Homemade white wine with grapes Izabella Yak grow wine with grapes

Grape wine in household minds

The secrets of preparing wine from long ago were passed down from generation to generation. At the same time, a willing skin can try his hand at making wine at home minds.

Wine has long been respected by the sacred brown drink, the secrets of making it were passed down from generation to generation. In our time, there is also a great number of potions of variability of yoga aromas. And the production of grape wine in home minds is absolutely natural wine creation, which is rich in what to lay down in the light of practicality and respect for the standards of the technological process of yoga production. Whether it be a bazhayuchy, you can easily master the mysticism of the creation that he has drunk. Therefore, it is more important to consider recommendations on how to carry out the last steps in the wine growing product.

Preparation before processing

The most ideal berry for the preparation of wine is accepted to plant grapes. In order to make some wine in the home minds, it is necessary to win only the fruits, which they saw well, picked in dry weather, and in no way did I finish the wood. It is not necessary, that on the fruits, naturally, wild yeasts have been lost in the appearance of a whitish tinge, indispensable for the process of wandering. The berries are not guilty but rotten or frozen. Also, don’t stomp the fruits that have shriveled up, so that they will sink as a result of an unacceptable sip. Zrіzanі grona grapes can be recycled for 2 days. I prefer to spend more often not earlier than half of the spring for a friend.

It should be known that not all sorts of grapes are suitable for making delicious homemade grape wine. For making licorice wines, muscat varieties are ideally suited to take revenge on your own large number of zucru. Stolovі vidi more robustly z not zvsіm stiglih yagіd, zastosovuchi varieties Іzabella, Cabernet Sauvignon, Chardonnay, etc.

Grapes are rightfully respected as an ideal syrovina for making wine.

Grape wine, with the addition of water, has a subtle relish and becomes less tedious. You can add the aroma to drink by adding a touch of vanilla or almond powder.

The process of making wine is laborious, but it is necessary to achieve the result of making yogic grape wine with a pleasant taste and aroma.

In order to get rid of the infection of the syrovini with pathogenic microorganisms, it is necessary to prepare a proper rank of capacity, as well as everything that needs to be beaten. It is necessary that the stench be dry and clean. We will not take disinfection for additional okrop, after which the surface should be wiped dry with a clean cloth servlet.

Recycling

When prepared, the fruit must be carefully crushed by hand, or for the help of a wooden rocking chair, so that the crushing of the brushes disappears, as the product becomes hot. Otrimanu pulp to correct the prepared єmnіst, reminiscent of close to 3/4 part of the zagalny її obyagu. Allowed glassware, enameled, wooden and plastic containers, but not metal.

It is recommended to cover the container with pulp with gauze or cloth, uniquely, in such a way, falling into new flies, as well as other clods and clean up for three days in a warm place, which makes it difficult to eat sleepy shifts. Already in a short time, a wandering of grape juice will bloom, creating a cap on the surface of the back, covered with the skins of fruits. Її it is necessary to beat the two or three for the good, carefully mixing with the pulp with your hands, or for the help of the wooden mother, so that the peroxidation will disappear.

In three days, the mezzy will brighten up, it will be a little bit small. Tse become a signal before the time has come to move on to the next step in the preparation of grape wine.

Transfusion and shutter installation

Then, take away the pulp that has accumulated in the outer ball, with a scuff in another container, squeezing it with it. It is necessary to give all fresh sik filtered 2-3 times for additional gauze fabric. During this process, the transfusion is reminiscent of sourness, launching into the day of wine drizzle.

As soon as the recipe for making grape wine is prepared with additional water, then at this stage of brewing it is necessary to add 30% of the total amount of wine to the juice.

Place a small amount of the prepared juice in a glass container, approximately 70% of the total amount of the dough, for a distant wandering. In order to escape the transfer of wine, it is necessary to escape getting into a new sour, at once giving the opportunity for the release of carbon dioxide. For whom, it is necessary to install a water seal in a place. You can also use a water lock, which is formed from the lids, tubes and cans, which sound vicorist for the sulliy of a great volume, or to increase the extensions of the way from the stoppage of the medical mitt, piercing the opening of the opening at the mouth of the mouth, whether it be from the fingers.

Introduction of tsukru

At this stage, it is necessary to control the inclusion of the zucru in the extracted wort, while focusing on sufficient malt for relish.

In order to make good wine, without disturbing your normal fermentation process, we can add tsukra in stages. Tse means that the skin needs 3 days of the necessary application at a dose of 50 g - per 1 liter of rindine, which was first added to a small amount of bitter wort. Similar manipulations should work close to 4 times in the first 2-3 days of wandering.

An important intellectual technology for preparing sour wine is farther away from the temperature regime, which should be: 22-28 ° C for red wines and 16-22 ° C for white wines. It is not permissible to lower it to a mezhі 15 C, the shards for such a temperature and the process of wandering will sting.

Pochatkove burhlivy brodinnya

Trivality of the passage of the stage of turbulent wandering to lie down depending on the number of factors:

yeast activity;
kіlkіsny warehouse tsukru;
temperature minds

The process is three to re-processing by drіzhdzhi mayzhe of the entire tsukru. Tse can be assigned to such signs:

pripinennya launching pukhirіv hydroseal;
blowing medical gloves;
falling dry siege to the bottom.

At the time of the continuation of the fermentation, after 50 decibels after the installation of a water seal, in order to get rid of the hot water, it is recommended to pour a small part into another container, leaving the siege at the front, and re-install a water seal for residual fermentation.

After that, it is necessary to go to the next stage of virobnits, and itself - the first transfusion with the onset of a quiet ford.

Transfusion and quiet wandering

Let’s get drunk on the day, and gently pour Yogo into our neck, filling the very neck, vicoristing the gum pipe. It’s even more important when you don’t hit the siege. In other times, the taste of wine will sip, become greedy, and psuvatim savagely accepting the sound of the song.

The vibrations of the product are still few prosoriums, the shards of the yogo ovnіshnіy looking still not fully formed, and you need to finish it, and also brighten it up.

Quiet fermentation of the hoppy drink lasts approximately 3-4 months at normal temperatures close to 10-12 C. A water lock can be installed at the tank at the junction with a slight accumulation of carbon dioxide. Through the stage of quiet wandering, I will drink colors to the light, flooding the days of the siege. This is due to the need for yoga to be transfused 1 time for 30 days. At one time, the wine becomes sour, which is necessary for a complete visualization.

If the process of quiet wandering is over, the blame for the need is to add the tsukra of dessert wine varieties. It is necessary to know, how to know correctly.

The addition of savory malt wines is required to add 50 g of zucru per 1 liter, dessert varieties - 100-150 g - per 1 liter, liqueurs - 200 g - per 1 liter.

It is also possible to add alcohol or a burner, having otrimavshi wine at the same time, and smoky smoky, less fragrant and zhorstkishimi.

Representation of the recipe for preparing wine for drinking is universal.

The creation of an acidic product of viticulture is a creative process, which requires specific knowledge and singing skills. Also, follow the steps to wash it, so that you can ensure that you get the right temperature regime.

Dozrivannya

Most red wine varieties should be aged approximately 1-2 years, light red wines - close to 1 year, rich aromatic white varieties - pivroku, legeny - 3 months at a temperature of 10-15 C in a dark dry land. The best places for full ripening will be wine and wine, in which the same temperature is constantly maintained.

For otrimanna іdealnogo fragrant drink recommend vikoristovuvati priyom cryostabіlіzіzії wine. The essence of it lies in the non-trivial yoga exercise at low temperatures, for about a couple of days. It is possible to vikoristovuvati for this refrigerator or pіdval in the winter hour. This procedure will saturate the clarification of the viroba, as well as spriya shvidkoy and effective relief of crystalline particles and tartar. Even after pouring in the cold, it helps to turn in too much acid, to rob the taste of wine with softness and we accept it.

Pouring wine over the dances is that yoga saving

Let's proceed to the next step in the technology of grape wine production, which requires a lot of clumsiness. First, start before bottling at the bottle, the wine needs to be filtered. Rush for the help of a soft tissue server or a special paper for filtering.

It is better to pour the wine in special balls, corking them with long corks, first filling the container with soda rose, and then rinsing it with water.

The filling of the space can be equal, practically equal to the cork, with a small gap around 1-2 div.

It is recommended to take the wine from the booth in the valley, for the sake of knowing that there is no increased moisture there, and the temperature again does not exceed 10 C.

Obviously, making wine with your own hands is not so easy. After that, after going through all the stages of yoga preparation, with the most complete recommendations, you will achieve a good result, which looks like a receptionist, not only savory, but also brown for health, I will drink.

Korisn_ power hmilnogo virobu

Grape wine to take revenge on its own presence of a chemical complex of valuable speeches, which indicates a yogo medicinal influx on the human body. This was confirmed by the scientists, as if they had reached the power of the drunken viroba. So, for їhnіmi vysnovki, be it wine, especially self-sufficient, є tsіnnim tsіlyayuschy drink, which positively pours into the body of the people of the greater world, lower products of eating.

Can you see the same lusciousness of grape wine:

may have an ominous effect;
may be antiseptic and anti-infective;
prevent development of atherosclerosis;
є painkillers and early treatment;
serve as a source of vitamins, various microelements and amino acids;
help improve immunity;
upovіlnyuє protsesi oldіnі an organism.

Even in ancient times, it was revealed that it was unimaginably guarded. Vono believed in the fact that through epidemics of terrible ailments, the whole powers perished on a massive scale. Ale, in mіstsevosti, in which viticulture was wider, where people prepared and drank wine, pouring in the twigs significantly lower, and the vіdsotok likuvannya was richer.

Grape wine can be strong in the fight against various viruses and infections, and also helps to effectively fight colds. Fans of mulled wine are the fault of the nobility, who drank the creations of one of the old pharmacists for the treatment of tuberculosis, colds and ill health.

Today, it has become obese to deal with actual illnesses, moreover, in children. By taking grape wine, you can take a significant change in body weight, for the recovery of metabolic processes in the body, as well as normalize the process of splitting fats.

Dorimuyuchis likuvalny dosuvannya, vzhivanie wine significantly improve the normal functioning of the heart, remove excess cholesterol from the blood, likuvatime depressive state and give a neimovirny surge of strength and energy.

You can work with applications and small baths with jubilant water, which give skin elasticity, with which you can make it smooth and lower, smooth out wrinkles and wrinkle, and also saturate it with relief from cellulite.

Tsіlyuscha diya grape wine, prepared according to different recipes, is used in the attack:

renewal of the immune forces of the body;
disinfectant authority;
zmіtsnennya cardiac m'yaza and the vascular system;
normalization of exchange processes;
filled with valuable chemical elements;
rejuvenating splash on the skin.

The technology of creation of a noble savory grape drink is given for the preparation of wines of different varieties.

You can plant all simple recipes, and folding, vicarious varieties of grapes. Have a vipadku viyde unique taste of wine drink. It is only important for mothers to know how to make homemade wine, and also to put their maximum effort into this process.

Grape wine in household minds

Be it any kind of person, you can easily master the art of making grape wine in your home minds, it is important not to clearly understand the technology of preparation.