Dry, semi-sweet and sweet homemade grape wines, grape varieties, especially the preparation and storage.

Good table dry white and red home-made wines are prepared from white grapes (Riesling, Aligote, Mtsvane and others) and black and dark red skin varieties (Cabernet, Mattress, Sesno and others). Moreover, red wines are made only from grapes with colored berries, and white wines can be obtained from all grapes.. 

Dry, semi-sweet and sweet homemade grape wines, grape varieties, especially the preparation and storage.

For the preparation of white wines, the squeeze is done immediately after crushing the berries and the juice is fermented without solid parts of the bunch. For red wines, the separation of juice from the solid parts follows fermentation, so that the coloring and tanning substances found in the skin and seeds of berries, during fermentation go into the wort. They will not only color the drink dark red, but also give the astringent, astringent taste necessary to red wine.

a noticeable amount of sugar should remain in it, the so-called residual sugar. At home, you can make such a wine by using the simple method, which consists in stopping fermentation, before all the sugar turns into alcohol. Yeast can be suppressed by heating.

Before heating, the wine is removed from the precipitate, poured into three and ten-liter bottles and closed with a dense cotton plug. The cork is wrapped with parchment paper and fixed with a rope. Then the bottles of wine are put in a tank of water and slowly heat the water to 75-80 degrees. This temperature is maintained for 30 minutes for three-liter bottles and 45-50 minutes for ten-liter bottles..

After this, glassware with wine is taken out of heated water and defended at room temperature for 24 hours. The next two months, the wine is defended in the cellar until it is completely clarified. Periodically you need to check the condition of the wine. It should not ferment, and there should not be any films on the surface. The clarified wine is removed from the precipitate, bottled to the top of the neck, tightly corked with cork stoppers and pasteurized again at a temperature of 70-72 degrees.

The pasteurization time for half-liter bottles is 25 minutes. To prevent the bottle from bursting when heated, a wooden circle or wire rack is placed at the bottom of the pan or tub with water. The cooled wine is ready to drink.

Sweet wine can also be prepared by mixing dry wine and pasteurized juice. Wine and juice are mixed before consumption in a ratio of 7: 3 (seven parts of wine and three parts of grape juice).

Storage of homemade grape wine.

As you know, the taste of wines – both red and white – improves with time. The optimal conditions for aging and storing wine – in a dark and cool cellar at a temperature of 8-12 degrees. There, wine can be stored and ripened for many years. In the absence of a cellar or basement, wine bottles should be stored horizontally on racks out of the reach of sunlight and heat sources.

More or less prolonged aging and skillful storage will provide a tasty and persistent drink that is not inferior to the taste of wine produced industrially.

Based on materials from the book Making wine, moonshine, liquors and tinctures. Preparation technology, equipment, formulation, storage and use.
Team of Authors.

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