Before proceeding with the processing of raw materials for domestic wine, it is necessary to prepare containers for these purposes. For winemaking, oak barrels, glass cylinders, enamelled buckets, containers made of food stainless steel are used. Do not use copper or iron utensils, as well as moldy barrels and barrels after salted or pickled vegetables, beer.
Preparation of containers for making homemade wine, washing, making a water shutter, fumigating with sulfur.
The containers are thoroughly washed with hot water and baking soda, and then rinsed several times with cold, clean water. With small amounts of homemade wine, it is better to use ten-liter glass cylinders as containers. Sanitary processing is simple, and the transparency of the glass allows you to follow the process of making wine.
Wooden barrels require special preparation. If the barrels are new, they are poured with clean water and kept for 15-20 days, changing the water several times. Then the water is drained, 2-3 tablespoons (with top) of soda ash are poured into the barrel and poured with hot water into about 2/3 of the container. The barrel is closed with a tight stopper and the barrel is jerked for 10-15 minutes so that hot water rinses the entire barrel.
Hot water should not cool in the barrel; after processing the barrel, it must be poured out immediately. If damaged rivets are found on the barrel, they must be replaced with new ones and the hoops must be laid down. After this, the barrels must be soaked in cold water for 2-3 weeks, changing the water every 3-4 days. At the end of the soaking, the water drained from the barrels should be clean, transparent, without any foreign taste or smell..
Making a water shutter for containers for domestic wine.
The barrel or cylinder must be equipped with a device for venting air from the vessel during fermentation. To prevent air from entering the inside of the vessel, various fermentation dowels and a water lock are used. To make a water lock, they take a rubber tube with a diameter of 6-8 mm and a length of 40-50 cm, a cork, rubber or wooden cork, the diameter of which is equal to the diameter of the hole of the barrel or cylinder.
Having drilled a hole in the center of the cork, one end of the tube is passed through it, so that it passes 1-1.5 cm into the cylinder. The free end of the tube is placed in a glass or jar filled with water. To create tightness, the neck of the container around the cork is filled with molten paraffin or wax.
Fumigation of gray containers for homemade wine.
In order for the mold of ibacteria not to develop in the container prepared in advance, it must be fumigated with sulfur and covered with a dowel so that sulfur dioxide does not escape. For fumigation of barrels and cylinders, you can use a special cigarette lighter. The basis of the cigarette lighter is an iron rod, on one end of which a wooden longitudinal tongue is attached. The other end of the rod is twisted in the form of a spiral ending in a metal bottom.
As a dowel, you can use a suitable cork, and make the bottom out of a metal cap from the bulb of the radio receiver. Sulfur wicks are inserted into a wire spiral, ignite and quickly lower the cigarette lighter into the container. The cork of the cigarette lighter should tightly close the tongue-and-groove opening of the container, and the length of the rod should be such that, when burning, the wick is in the middle of the barrel or glass container.
To fumigate barrels with a capacity of 10 liters, 0.2 g of sulfur wick must be burned. Sulfur can be poured into the metal bottom to half the volume and set on fire. When a blue light appears, the cigarette lighter is immersed in a container. As soon as the sulfur is completely burned out, the cigarette lighter is removed, the container is immediately tightly closed with a dowel.
Based on materials from the book Making wine, moonshine, liquors and tinctures. Preparation technology, equipment, formulation, storage and use.
Team of Authors.