With removed homemade wine, fill the containers to the neck, close with a water lock and put in a cool (10-12 degrees) place for a secondary, quiet fermentation of homemade wine.
Secondary quiet fermentation of domestic wine, overfilling, airing and storage of bottled wine.
After the first transfusion, home-made wine is not yet completely transparent. Part of the yeast and a small amount of sugar that did not decompose during the fermentation remained in it. In addition, from contact with air during transfusion, protein substances dissolved in it begin to precipitate from domestic wine, which must be removed, otherwise the wine may become cloudy and will be weak.
, in a dry underground, in a dry basement or cellar, if it’s not too cold in them. In a very cold underground wine will remain well, but its ripening will last longer. In the room where the wine is fermenting, the air should be clean, without smells of pickles and pickles, because wine can absorb their smell.
Pouring and airing homemade wine.
Wine transfusions during fermentation are carried out to clean the wine of sediment settling on the Dnieper vessels, which could give the wine bitterness, and to ventilate the wine. The latter is very important, because it accelerates the precipitation of substances dissolved in wine, which can subsequently cloud it.
The more often the wine is poured and ventilated, the more it is cleaned and becomes transparent. If the wine is prepared in wooden utensils (barrels), then it is always in easy contact with the air passing through the pores of the tree, therefore it is necessary to ventilate it less often – after about 2 months. If glassware is used, overfilling and ventilation should be done after 1 month or more often.
The more transfusion is done, the better the wine will mature, the precipitate will fall out of it faster. In this case, transfusions are carried out in the described way, and the wine should be poured with a thin, long, highly sprayed stream for better ventilation. The wine drained during transfusion is poured into cleanly washed dishes, and if possible they are poured so that the space between the cork and the wine does not exceed 1-1.5 cm.
The filled bottles are immediately corked with corks, then the surface of the bottle and cork is wiped dry and filled with molten wax, paraffin or wax. Wine can be poured into glass jars, rolling them with boiled lids. For each bottle of homemade wine, especially during long-term storage, you should stick a label indicating the grade, time of manufacture and bottling. Subsequently, it will be easier to find the desired variety..
Storage of bottled homemade wine.
Bottled wine should be stored in a cool place at a temperature not exceeding 10 degrees. In the basement, cellar or underground. Wine bottles should be stored horizontally so that cork stoppers do not dry out. If wine is intended for long-term storage, then wine bottles are buried in the ground in a dry basement or underground.
For this, they dig a hole with a depth of 75-100 cm. Bottles are laid horizontally there (no more than 4 rows), they are layered with straw and the gaps in the rows are covered with fine sand. They pour earth on top. Such storage ensures a constant temperature, which positively affects the quality of homemade wine..
Based on materials from the book Making wine, moonshine, liquors and tinctures. Preparation technology, equipment, formulation, storage and use.
Team of Authors.