Everyone knows that any vegetables, fruits and berries must be washed thoroughly. Thanks to this procedure, soil, dust, and sand are removed from the fruit. In addition, washing products allows you to remove pesticides that were used on the plant during the growth process (to control pests, for example) and some microorganisms located on the surface of the products.

There are general rules for washing vegetables and fruits. It's no secret that many imported fruits and vegetables are treated with waxes and paraffins. To wash off this surface layer, you need to thoroughly wash the fruit in soapy water with a brush. You can wash vegetables, fruits and berries either under running water manually or using colanders and special nets for washing food. If you suffer from allergies, it would be a good idea to pre-soak imported vegetables and fruits for an hour in cold water. It is also recommended to peel the skins of any fruits and vegetables brought from abroad, even apples.

The faster the process of washing vegetables, fruits and berries occurs, the more vitamins you will retain in the products. But the quality of washing should not suffer from this. It is better to eat washed fruits and vegetables immediately after washing. The reason for such a rush is that when the fruit is treated with water, the skin is damaged, the fruit begins to rapidly deteriorate and, therefore, lose its beneficial properties. To preserve maximum nutrients, you need to peel fruits and vegetables with a stainless steel knife.

If, after peeling a cucumber, zucchini or potato, you find yellow spots under the skin, it is better to throw away these vegetables, because they contain too many nitrates. To reduce the amount of nitrates in fruits, they can be placed in salt water for a day. But at the same time, the amount of vitamins will also decrease.

Each product has its own approach

Potatoes, carrots, beets, turnips, radishes, radishes, horseradish and other root vegetables should first be cleared of soil. To do this, you need to fill them with warm water and let them stand in it for a while. Then the soil should be thoroughly cleaned with a brush. After this, the vegetables need to be washed first with warm and then with cold running water and peeled.

It is recommended to wash cucumbers, tomatoes, capsicums, zucchini, squash, eggplants, pumpkin, bean and pea pods in running water with your hands or a brush. Before washing onions, you need to cut off the bottom. Then you need to peel the dry husk from the onion. After this, the onions are washed in cold running water. Corn cobs should be thoroughly washed in cold water, after removing the leaves.

It is recommended to first scald oranges, tangerines, grapefruits, lemons and other citrus fruits with boiling water. This is done in order to get rid of surface preservatives. Then they need to be washed with cold running water.

Apples, pears, peaches, apricots, plums, bananas, pomegranates and other fruits should be thoroughly washed with cold, always running water, and preferably with soap. It is recommended to wash the pineapple under running water, right along with the leaves. Then you need to shake off the drops and let it dry. Watermelons and melons should be washed under running water with your hands or a brush.

The grapes should be washed under the “shower” from the water tap. Then you need to let the water drain. You can separate the bunches without tearing the berries from the stalks, rinse them under running water, and then dry them in a colander.

Dried fruits purchased both at the market and in the store must be washed before use. Rinse them with cold water under the tap, place them in a sieve or colander and quickly pour boiling water over them. This will help get rid of preservatives that manufacturers often add to dried fruits. Natural dried fruits, without preservatives, should be kept in hot water longer to remove sand and other natural impurities.

As a rule, white cabbage is not washed. Usually, the top leaves, contaminated, wilted and pest-affected, are removed from it, getting to clean and fresh ones. It is recommended to remove and discard the stalk, as it is a source of nitrates.

Before washing the greens, they are carefully processed - roots, stems, and yellowed leaves are removed. Most often, it is very difficult to wash greens from soil, sand and dust, so it is recommended to wash lettuce, spinach, sorrel, rhubarb, dill, parsley, and green onions not under running water, but in cold water poured into a spacious bowl. During the process, the water needs to be changed several times so that all the dirt settles. Only after this the greens are washed under the tap.

Salad celery is cleaned before washing - the roots are cut off, the dark places on the stem are cleaned. After this, the celery is placed in cold water for 1-2 hours, and then washed twice in clean water.

Leeks should be washed only after the spoiled outer leaves have been removed. It also needs to be cut lengthwise. This will help remove dirt from the leaves better. It is recommended to wash leeks in a large container with plenty of water.

Before washing cauliflower, its inflorescences must be cleared of darkened areas with a knife or grater. There may be small bugs in cauliflower. To get rid of them, you need to keep the inflorescences either in strongly salted water for 5-10 minutes, or for half an hour in water with the addition of vinegar at the rate of 1 tablespoon per 1 liter of water.

Before eating artichokes, cut off the stem and all rough and damaged leaves. After this, they are washed in cold running water. The lower parts of artichokes are eaten; the tops of the leaf scales are inedible.

Wash asparagus in cold water in a large container. Then the asparagus is cleaned with a sharp knife in the direction from the head to the base of the stem; you need to step back about 2 cm from the head. After cleaning, the asparagus is quickly washed again in cold water.

Before washing, Brussels sprouts are cut from the stem. It is not recommended to do this in advance, otherwise the cabbage will wilt. Damaged areas are cut off. After this, the cabbage is washed in cold water.

Homemade grape wine has always enjoyed considerable popularity at any table, so every winemaker, even a beginner, happily tries to create wines according to various recipes, including the classic version - from grapes.

Here is a recipe for excellent grape wine: step by step and easy at home (with photos and instructions).

Choosing the right vintage for wine

In order for grape wine (and not just homemade wine) to turn out truly tasty and aromatic, it is necessary to use exclusively high-quality and, most importantly, the right product to create it - wine varieties.

The berries of these varieties are characterized by their small size and density on the bunch. Below are some valuable tips from experienced winemakers regarding the selection and preparation of material for wine:

Advice. Grapes collected for making wine should not be washed, because the white coating that forms on them is nothing more than wine yeast. Rinse or even wash grapes only if a starter with high-quality wine yeast is used.

The harvested grapes should be separated from the ridges, sorted, removing all unsuitable berries, including dried and moldy berries. After preliminary selection, the berries are poured in small batches into a deep container and crushed. You can use a regular potato masher or a meat grinder. The berries should be crushed very carefully so that each of them releases all its juice.

Wine making process

Making quality wine is a fairly simple process if you strictly follow all steps of the recipe. The following is a step-by-step process for preparing wine.

Fermentation of pulp

The finished pulp or crushed berries, previously separated from the ridges, are poured into a suitable container and covered tightly with a cotton cloth. Keep in mind that the container should only be 2/3 filled with wine material.

The container with pulp is installed in a room with a strict temperature regime, falling between 18 and 23 degrees. If the temperature is above the second mark, the pulp may ferment too intensely, which will result in it turning into vinegar. If the temperature is below the first mark, the fermentation process may proceed too slowly or may not even begin at all.

So, after a few days, the fermentation process will begin and the must (juice, which is essentially young grape wine) will begin to separate from the pulp. The pulp and wort should be thoroughly mixed every day, otherwise the former will simply turn sour and the taste of the not yet finished product will be spoiled.

Preparation of grape must

5-7 days after the start of fermentation, the pulp should be thoroughly squeezed out, thus separating the wort from it. The first spin is done through a colander, the second through several layers of gauze. The purified wort should ferment. To do this, it is poured into a clean container (it should be filled only 3/4) and tightly closed with a stopper and tube.

Attention! Experienced winemakers believe that separating the pulp from the wort is a mistaken action, which will subsequently deprive the finished product of its valuable deep aroma and delicate aftertaste.

If you want to leave the pulp, you should not squeeze it out to separate the wort: just pour all the product into a new container and close it with a lid with a straw. The tube will serve as a kind of protection against oxygen: one end of it must be lowered into a container of water, the other into wine.

At this stage, it is important to control the strength and sweetness of the wine, which depend, first of all, on the fructose content in the product. You can regulate this indicator by adding this or that amount of sugar. In our area, predominantly varieties with a low fructose content grow, therefore, if sugar is not added during the preparation of wine, it will turn out dry.

The dosage of sugar is usually taken as follows: about 1 tbsp. per 1 liter of semi-finished product. Sugar is added as follows: you need to pour a little wort, heat it and pour sugar into it, stirring the mass until the latter dissolves completely. After this, pour the resulting sweet composition back into the container with wine.

Corking of semi-finished wine

At this stage, you should separate all the sediment from the finished wort (to do this, you just need to drain the wine through a straw, carefully lowering the container with water below the container with wine). Be sure to check the product for the amount of sugar: if you like dry grape wine, you won’t need sugar. Otherwise, be sure to add it to the wine and stir thoroughly.

All that remains is to pour the grape wine into a dark glass bottle and seal it loosely (this is necessary so that the remaining carbon dioxide contained in the wine finds a “way out”).

Product sterilization

This is the last, but no less important stage in making homemade wine. Some winemakers believe that this process should occur naturally: the wine must be left in a dark, cool place for several months (2-3) until the fermentation process stops, having previously installed water seals on each bottle. During this period, you should drain the wine at least several times to remove any sediment.

There is another way to sterilize wine - forced. It is necessary to loosely close the wine bottles, wrap them with cloth and place them in a container filled with water. Place a thermometer in one of the bottles and sterilize the product until its temperature rises to 60 degrees. After this, all the yeast will die and the fermentation process will stop completely. The remaining carbon dioxide will also escape through a loosely closed plug.

Afterwards, you can tightly cork the bottles and send them to a cool, dry place. A product that has gone through all the preparatory stages correctly will be able to gain all that wonderful aroma and depth of taste for which many people love grape wine so much. Good luck!

There are dishes that women are more likely to succeed in, but there are purely masculine joys of gastronomic existence, where men have no equal! Yes, we are talking about winemaking, because only a passionate man can produce homemade wine from grapes, the recipe of which becomes his pride! A woman can only be “on hand” here - to prepare the containers, and to encourage the man and praise him for his skills and enthusiasm!

We will share with you the classic technology for making homemade wine from grapes, the recipe of which will allow even a novice winemaker to be proud of the result. So let's get started!

Terms

Mezga- This is the initial, intermediate product of winemaking technology. It is a mass of crushed grapes, with or without ridges. The ridges should be selected, otherwise the wine may become bitter.

Wort- This is the unclarified juice of grapes released from the pulp. This is, in fact, young wine that has not yet begun to ferment.

Fermentation- the process of reproduction of wine yeast, which converts fruit sugar in berries into alcohol, and as a result we get wine!

Which grape variety is the best?

To produce homemade grape wine, technical (wine) grape varieties should be used. The clusters of these varieties are small in size, the berries are small and tightly adjacent to each other.

These are varieties such as Merlot, Isabella, Cabernet, Muscat, Sauvignon, Golubok, Chardonnay, Riesling and others.

Preparatory work

Harvested or purchased grapes should not be washed, since wine yeast lives in abundance on the surface of the berries. Grape harvests harvested after heavy rainfall are not suitable for the production of natural wines for the same reason. And don’t be afraid of dust on the surface of the bunches either - it will settle, and during the fermentation process the juice will clean itself.

The grapes must certainly be freed from atmospheric moisture and be dry - this is an important condition for high-quality homemade grape wine, the recipe for which we are studying. However, this applies to any of the recipes for making wine at home!

We separate the berries from the ridges, selecting moldy, dry and spoiled ones - they can ruin the taste of the drink. Now we need to crush the raw material to a pulp state, and it is more convenient to do this in parts if we mash the grapes with an ordinary potato masher.

You need to knead carefully so that each berry releases all the juice.

If winemaking promises to become your hobby, then it is justified to purchase a special crusher. For a small amount of wine material, you can also use a meat grinder.

Homemade grape wine recipe

Stage I

Pour the resulting mass of pulp into a large prepared container - a wooden or polyethylene barrel, or an enamel pan, taking into account that it only needs to be filled 2/3 full. Cover the container with a cotton cloth and secure it around the circumference of the dish.

Fermentation temperature conditions: 18-23°C. If the temperature is higher, the quality of the final product will suffer or even vinegar fermentation will begin, which will turn the wort into vinegar.

Temperatures below 18°C ​​will slow down the fermentation process, which may not even begin at this temperature.

Experienced winemakers advise: if you brought grapes from fresh air with a temperature of 10-15 ° C, then the grape bunches should warm up to the temperature of the living room.

You can't even start squeezing them until they get warm.

Leave the container with grape pulp alone for 3-5 days. The very next day, rapid growth of yeast bacteria begins, accompanied by fermentation.

The wort begins to actively separate, and the pulp begins to collect on the surface of the liquid mass, which is helped by the active release of carbon dioxide. This risen pulp must be mixed with the must more than once a day, otherwise the pulp will peroxidize and spoil the future wine.

Many winemakers use only freshly squeezed juice to make homemade grape wine, and throw away the skins and seeds. But to obtain a fragrant drink with a beautiful rich color, professional winemakers will never give up pulp, which gives the wine a noble aftertaste!

Stage II

After the prescribed 3-5 days, squeeze out the pulp - first through a colander, then through several layers of unbleached gauze. Now, for subsequent fermentation, pour the wort into a large glass container to three-quarters of the volume and tightly close the stopper with a straw.

If we leave the pulp, then we skip the previous step.

This tube for removing carbon dioxide is called a water seal, which protects the wort from oxygen and souring. We lower one end of the tube into the wine, the other into a liter jar or glass of water.

At the same stage, we adjust the strength of homemade grape wine. It depends on the amount of fructose in the berry and the amount of sugar that should be added during the fermentation process. The grape varieties growing in our countries do not contain fructose above 20%, and therefore it is necessary to add the missing sugar. Otherwise, we will get dry, sour wine.

Add sugar in doses: 200-250 g of sugar per 1 liter of wort. To do this, you need to pour a little juice, heat it and dissolve sugar in it, and then pour it into a common container and securely close it with a stopper.

In general, grape must ferments without pulp for approximately 21-30 days at room temperature. During the fermentation process, yeast settles to the bottom, the wine becomes lighter and gradually gains density, and the release of carbon dioxide stops.

Stage III

We separate the sediment from the clarified wort: by draining (through a straw, lowering the second container below the container with wine). If you can’t drain it carefully, then strain the wine through several more layers of gauze.

Checking the sweetness. If you like dry wine, you don't need to add sugar. If you prefer sweet wine, then add sugar, remembering to stir it in the wine until completely dissolved.

Pour into prepared dark glass containers and seal loosely so that the carbon dioxide still released can find its way out.

Stage IV Stage V

This stage of winemaking at home varies, because... Every master has his own opinion. We are talking about sterilizing unripe grape wine.

Some winemakers believe that wine should ripen naturally for several months and should not be disturbed. For natural ripening, you need to install water seals for each bottle and place it in a cool and dark place until the fermentation of the wine from the grapes has completely stopped.

Maturation usually takes at least 2-3 months, during which the wine is drained several times from the resulting sediment.

Another part of winemakers insists on sterilizing bottles of wine material and further maturing it in tightly sealed dark glass containers.

How to do this according to this recipe?

1. We pour the wine into bottles, loosely cork them, wrap them with any cloth and place them in a tank of water (it should reach the shoulders of the bottle).
2. We lower a thermometer into one of the bottles and sterilize it until the temperature of the wine in the bottle rises to 60 degrees. This completes the sterilization process.

During the sterilization process, wine yeast is completely destroyed, thereby making further fermentation impossible. In this case, the bottles in the water are not tightly closed with stoppers - to allow carbon dioxide to escape.

At the end of sterilization, seal the bottles tightly. Let it cool at room temperature and then take it to a cool place for storage.

Wine material that has undergone sterilization is perfectly clarified, matures efficiently, and the wine is distinguished by a velvety softness of taste, with a magnificent aftertaste. Drink of the gods! But even after sterilization, it must be “drained from the sediment” several times.

Wine with the addition of water and wine yeast (video)

Homemade grape wine, the recipes for which we have reviewed in detail, can be stored for up to 10 years at a temperature of 10-15 degrees.

No water seal?

Well, okay!

An ordinary medical glove will help you make homemade wine.

She will explain and show you what stage the drink is at, will not let it go sour and will greatly facilitate the process.

Homemade wine from grapes with a glove - general principles of preparation

Good wine comes only from a dry harvest harvested in sunny weather. It is advisable that at least three days pass after the rain. Do not use berries that have spilled on the ground, otherwise the drink will have an earthy taste.

Basic Rules:

1. Choose ripe grapes. Unripe berries contain a lot of acid. In very overripe grapes, vinegar fermentation could have already begun, which will ruin everything and the wine will not turn out.

2. The berries are not washed, as they contain natural yeast. But you need to sort through the grapes carefully, remove rot, debris, leaves, and cobwebs.

3. You need to crush the grapes with your hands, pestles, or feet, as they did before. It is not recommended to use a technique for chopping berries, which can damage the seeds and spoil the taste of the drink.

4. For homemade wine from glove grapes, it is convenient to use large 10-20 liter jars with a standard neck. In this case, the container is filled no more than ¾. There should be room for the foam that rises during fermentation.

5. Metal objects should not be used when making wine. You need to stir the future drink with wooden, glass spoons, or spatulas.

The glove acts as a water seal. It prevents oxygen from entering the drink, but gradually releases the accumulated gas through a small hole on the finger. Fermentation activity is determined by the degree of swelling. If the wine plays quickly, then the glove is additionally secured with an elastic band.

Homemade wine from grapes with a glove (universal technology)

A simple recipe for homemade wine from glove grapes, which can be made from absolutely any variety: white, pink, black. You can mix several types if you need to determine crop residues.

Ingredients

10 kg of grapes;

50-100 g of sugar per 1 liter of juice.

Preparation

1. Dry grapes must be removed from debris and crushed with your hands, without leaving a single whole berry.

2. Place the pulp in a large enamel pan or barrel, cover with a clean cloth, and leave in a warm place for four days. During this time, the mass will begin to ferment; it is important that there is room for foam; at least a quarter of the pan should be free.

3. Stir the mixture with a spatula every morning and evening.

4. After 3-4 days, active fermentation will begin, the mass will foam well and rise. It's time to remove the pulp. The thick, outer cap is collected by hand, squeezed well, and thrown away.

5. The juice is filtered through 2 layers of gauze and immediately poured into jars, filling no more than 70% of the total volume.

6. Now is the time to put on the glove. Don't forget to make a hole in one of your fingers to allow gases to escape.

7. Now the container needs to be placed in a warm place (from 16 to 25 degrees) for fermentation. If everything goes correctly, the glove will inflate completely.

8. Adding sugar. After 3 days you need to taste the drink. If it becomes sour, add 50 grams of sugar for each liter of product. To do this, pour a small part of the drink, mix it with sugar, and heat it on the stove until dissolved. Warm syrup is mixed with the rest of the mixture.

9. After another 3-4 days, you need to try the drink again. If acid appears, sugar is added again. During the active fermentation phase (14-28 days), you can add up to 4 times, depending on your taste.

10. After about 3 weeks, the glove will fall off, which means the active fermentation phase has ended. A layer of sediment will appear at the bottom of the bottle. You need to drain the translucent drink from it. To do this, use a straw and pour the drink into a clean jar. The glove is no longer useful; the jar is closed with a nylon lid.

11. Now the stage of quiet fermentation or ripening will begin. Its duration is from 40 days to a year. It is not recommended to store homemade wine any longer. During this time, the drink will become clearer, and sediment may appear again, which needs to be removed. Once the wine becomes clear, it can be bottled.

Homemade grape wine with glove and water

Technology for making lighter homemade wine from glove grapes. Adding water dilutes the cloying taste, the drink turns out pleasant and subtle. Yeast helps this drink taste good.

Ingredients

2 kg of grapes;

400 g sugar;

10 g wine yeast;

3 liters of water;

1 tsp. almond essence.

Preparation

1. We sort the grapes, mash them, and dilute them with filtered water.

2. Leave in a warm place for 4 days, wait for the wort to be ready, strain, and squeeze out the liquid.

3. Add 200 g of sugar, yeast and almond essence, stir.

4. Put on the glove and leave it for 4 days.

5. Add another 100 g of sugar, stir and leave for further fermentation. We taste the drink periodically and, if necessary, add more sugar to suit our taste.

6. As soon as the glove falls off, you need to remove the wine from the sediment using a thin hose.

7. Remove the glove, cover the jar with a nylon lid, and leave for another week. Skim the drink off the sediment again.

8. It can now be left to ripen for 1 to 12 months.

Homemade grape wine with glove (fortified)

Correctly, the wine gains degrees by adding the right amount of sugar. But at home it is difficult to achieve a strength of more than 10 degrees. In this case, alcohol is used for fastening.

Ingredients

5 kg of Isabella grapes;

600 g sugar;

1 liter of alcohol;

100 g of sugar for every liter of juice.

Preparation

1. Mash the berries, cover, and leave for three days.

2. Strain the juice, squeeze out all the pulp, add granulated sugar, pour out all 600 grams at once. Stir until all the grains are dissolved.

3. Now the future wine needs to be poured into a jar, put on a glove, and left for 10 days.

4. Now you need to add more sugar at the rate of 100 g per liter, while adding 200 ml of water. If you have 5 liters of drink, you need 500 g of sugar and a liter of water. Warm the mixture on the stove.

5. Add warm syrup to the wine, tighten the glove again, leave to ferment for another 5 days.

6. Now you need to add alcohol at the rate of 200 ml per liter of drink. Pour immediately into the wine, stir, pull on the glove. Wait for fermentation to complete.

7. As soon as the glove falls off, you need to drain the wine from the sediment and put it away for ripening.

Homemade grape wine with glove (from juice)

Wine can be made from grape juice. But in this case it must be fresh and just cooked. Extract the juice in any convenient way.

Ingredients

10 kg of grapes;

5 g concentrated wine yeast;

3 kg sugar.

Preparation

1. Squeeze the juice out of the grapes, mix with half the granulated sugar and wine yeast until dissolved, pour into a jar.

2. Install a glove with a small hole, leave for 20 to 28 days.

3. Every 5 days, taste the wine; if you feel acid, add more sugar at the rate of 50 g per liter.

4. As soon as the drink stops playing, remove it from the sediment for the first time.

5. Close with a nylon lid and lower it into the basement. The air temperature should not exceed 15 degrees.

6. After a month, you can remove the sediment from the drink again. Leave the wine to mature for 3-4 months.

Homemade grape wine with Muscat glove

Recipe for a Muscat blend wine, for which you will need two grape varieties: “Isabella” and “Lydia”. But a mixture of sage, oak bark and elderberry will give the drink a special aroma.

Ingredients

1.2 liters of juice from Lydia grapes;

0.8 liters of Isabella juice;

320 g sugar;

Oak bark, sage, elderberry flowers.

Preparation

1. Prepare pure grape juice. To do this, mash the berries well and leave for several hours. Then squeeze the pulp well with your hands and filter the drink through two layers of gauze. There is no need to filter the juice.

2. Measure out the amount of juice of each type, following the recipe.

3. 200 g of granulated sugar is added, everything is thoroughly dissolved, and the glove is installed.

4. The wine is left until the end of the active fermentation phase. Every 3-4 days a spoonful of granulated sugar is added to it to maintain the process.

5. As soon as the glove falls off, you need to remove the sediment from the drink.

6. Pour the wine into a clean jar. It's time to add a gauze bag with a piece of oak bark, sage, and elderberry flower. You don't need much.

7. Close and leave for a month.

8. Now the wine needs to be removed from the sediment again. This bag of aromatic additives needs to be removed.

9. If the aroma of the wine is not rich enough, you can add a new bag of oak bark and sage, leave the drink to ripen for another 2 months.

Homemade grape wine with glove - useful tips and tricks

The optimal fermentation temperature for wine made from light berries is from 18 to 22 degrees. If the drink is prepared from dark grape varieties, it will play better at 20-28 degrees.

Homemade wine is difficult to store. It stands great in the basement for one year at temperatures up to 10 degrees, then the taste deteriorates.

In winemaking, it is very important not to skip steps so that the wine does not over-acidify or turn into vinegar. Usually, a special calendar is created for this; the timing and amount of additives, the fermentation period, and the temperature in the room are noted in it. Through trial and error they find their ideal recipe.

If the summer was rainy, the grapes were sour or did not have time to ripen in the sun, feel free to increase the amount of sugar.

Grapes turn into vinegar very quickly. Therefore, the harvested grapes must be processed immediately on the same day.

At home you can choose absolutely any variety this plant. Moreover, a solar drink can be made from a combination of various. Even if you mix blue varieties, this will not reduce the taste of the wine, and in some cases it will add it.

The most common grape drinks are prepared from the following: “Friendship”, “Crystal”, “Stepnyak”, “Platovsky”, “Festivalny”, “Saperavi”, “Rosinka”. All of the above contain a large amount of sugar in their berries, which makes the drink especially tasty.

Did you know?In 2000, at a wine auction, a 6-liter solar drink was sold for half a million dollars. It was a wine from the 1992 harvest, and it was purchased by American top manager Chase Bailey.

The most common “wine” varieties are: “Pinot Blanc” or “Pinot Noir”, “Aligote”, “Sauvignon”, “Merlot”, “Cabernet”.

Drinks made from fruits have a special taste. They are famous for their rich consistency and unique taste. But delicious wine can be made even from the most common wild blue.

Preparing the grapes

The raw materials for preparing the solar drink should be collect in September, and in the southern regions - in October. Harvesting is best done in clear and sunny weather; it is advisable that there are no cold and rainy days 2-3 days before harvesting the berries. After picking, you need to sort it out: discard all unripe, dry and green berries, remove excess leaves.

After picking the berries, they need to be placed in the sun for several hours. This will give the grapes a brighter aroma. It is not without reason that winemakers say that wine is a living product that senses any manipulation over it. But the collected bunches should not be stored for more than two days.

The resulting pulp and juice should be covered with a cloth and placed in a dark, warm place for 3-4 days. After some time, the pulp will float to the surface, making the juice easier to separate. And don’t forget to stir the container with the mixture at least twice a day, otherwise the juice may turn sour.

Getting Pure Juice

Did you know?The Palatinate Museum houses the world's oldest bottle of wine. It dates back to 325 AD.

Wine maturation

After all the above processes, the wine can be left to mature. Sunny drinks from white varieties should be aged for one and a half months, and from red varieties - two. Aging any of the wines for more than a year no need, this will not make any sense (such actions will not affect the organoleptic properties of the drink).

The young drink is best poured into glass containers that are not very large. You need to fill it with wine to the very brim so that there is no room for air in the container. It is best to seal containers with balsa wood plugs. The solar drink should be stored in a cool, dark place at a temperature of 5-20ºC.

Cleaning wine from impurities

You can clarify wine at home various methods. We will tell you in more detail about the main methods of purifying a solar drink:

• Cleaning with gelatin. To clarify wine using this method, you need to take 10-15 g of gelatin per 100 liters of drink. Gelatin must be soaked in cool water for 24 hours, changing it three times during this time. Gelatin should be diluted in warm water and the resulting mixture should be added to the container with the drink. After 2-3 weeks, all excess substances will “stick” to the gelatin and precipitate. You just need to collect it, and the wine will become much lighter.
• Heat treatment. All glass bottles of wine should be placed in an iron bowl or pan, filled with water to the very top of the bottles and placed on the fire to heat. In this case, the bottles must be tightly sealed so that the alcohol from the solar drink does not evaporate. Heat the water in the container to 50-60°. Repeat the procedure 2-3 times. After a few days, the wine will have sediment. It can be removed using the method we described above.
• Activated carbon. Lightening using this method is used in extreme cases. For example, when wine has an unpleasant odor. It is necessary to use not pharmaceutical charcoal, but