Removing homemade wine from sediment, pouring wine by decantation and siphon, filtering sediment.

When the violent fermentation of homemade wine has ended and a loose layer of yeast sediment has settled on the bottom of the vessel, and the young wine has become almost transparent, they proceed to the first transfer of wine. Young wine should not be left on the lees for more than 2 weeks. It can go bad. 

Removing homemade wine from sediment, pouring wine by decantation and siphon, filtering sediment.

When transfusion by decantation, the vessel is set as high as possible with a pig, for example, on a table, and give the wine time to completely calm down. The dishes in which they intend to pour the wine, put below the vessel with wine. To pour wine with a siphon, it is necessary to have 1-1.5 meters of a rubber tube with a diameter of 8-10 mm, which must be washed and boiled.

Remove the water lock and lower the end of the tube into the wine, but so that it does not touch the sediment. If the wine roamed in a glass bottle, then the siphon tube can be tied to a thin clean wooden plank, fixing the end of the tube 2-3 cm above the sediment level. If sediment begins to agitate, the tube must be moved higher.

Decanting young wine.

Removing homemade wine from sediment, pouring wine by decantation and siphon, filtering sediment.

After removing a clean layer of wine, the precipitate and the remaining layer of wine above it are well shaken and filtered through a cloth filter – a cone-shaped bag sewn from a white flannel (with the shaggy side out), from canvas, thick calico or bumazey. The bag is suspended at the ends of the legs of an overturned stool and is placed underneath a crockery. The first portions pass through the canvas of the bag still muddy, so they are filtered several times until the wine becomes completely transparent.

Transfusion of a young siphon.

Removing homemade wine from sediment, pouring wine by decantation and siphon, filtering sediment.

It is often necessary to add new portions of wine to the filter, avoiding large exposure of the inner surface of the bag, and carefully so as not to disturb the sediment layer on the filter. The filtered wine is added to the wine already siphoned. If a lot of wine is made and fermentation is carried out in several barrels at once, then usually muddy residues filter everything together, but separately from the wine drained without filtering.

The fact is that wine filtered from turbidity is always less durable and, therefore, its addition to unfiltered wine can reduce the merits of the latter. For transfused wine, you need to prepare new dishes. If there are no smaller dishes, then the transfused wine is placed in the previous one. But before that, they thoroughly wash it from the foam on the walls and sediment residues, rinse it several times and fumigate with sulfur.

However, it is better and safer, especially if a low-table wine is being prepared, pour it into smaller dishes. Since after the transfusion the wine turns out to be smaller and it occupies a smaller volume in the former container, the area of ​​free contact of the wine with the air increases.

Consequently, the risk of wine disease with vinegar fermentation increases. Therefore, it is better to reduce the contact of wine with air. Strong wines get sick less often, so they can be poured into the same dishes.

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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