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

Your attention to the recipe for an excellent grape wine: step by step and easy at home (with photo and instructions).

Choosing the right vintage for your wine

In order for grape wine (and not only homemade) to turn out really tasty and fragrant, it is necessary to use exclusively high-quality and, most importantly, right product- wine varieties.

Berries of these varieties are different small size and density on the bunch. Below are a few valuable advice from experienced winemakers regarding the selection and preparation of material for wine:

Advice. Grapes harvested for making wine should not be washed, because the white coating that forms on it is nothing more than wine yeast. Rinsing or even washing grapes is possible only if a sourdough with high-quality wine yeast is used.

Harvested grapes should be separated from the ridges, sorted out, removing all unsuitable, 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 crusher or meat grinder. The berries should be crushed very carefully so that each of them gives all its juice.

The process of making wine

Creation quality wine- the process is quite simple, if you strictly follow all the steps of the recipe. The following is step by step process making wine.

Pulp fermentation

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

The pulp container is installed in a room with strict temperature regime falling in the range from 18 to 23 degrees. If the temperature is above the second mark, the fermentation of the pulp may be too intense, which will turn it into vinegar as a result. If the temperature is below the first mark, the fermentation process may proceed too slowly or even not start at all.

So, after a few days, the fermentation process will begin and the must will begin to separate from the pulp (juice, which is, in fact, young grape wine). The pulp and wort should be thoroughly mixed every day, otherwise the first will simply turn sour and the taste of the unfinished product will be spoiled.

Grape must preparation

After 5-7 days after the start of fermentation, the pulp should be carefully squeezed out, thus separating the must from it. The first spin is carried out 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 cork with a tube.

Attention! Experienced winemakers believe that separating the pulp from the must is an erroneous action, which will further deprive finished product valuable deep aroma and delicate aftertaste.

If you want to leave the pulp, you should not squeeze it out, separating 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 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 primarily on the content of fructose in the product. You can adjust this indicator by adding one or another amount of sugar. In our area, mainly varieties with a low fructose content grow, respectively, 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: it is necessary to pour a little wort, heat it and pour sugar into it, stirring the mass until the latter is completely dissolved. After that received sweet composition Pour back into wine container.

Blockage of semi-finished wine

At this stage, all the sediment should be separated from the finished must (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, then sugar is not needed. Otherwise, be sure to add it to the wine and mix thoroughly.

It remains only to pour the grape wine into a dark glass bottle and cork loosely (this is necessary so that the carbon dioxide residues contained in the wine find a “way out”).

Product sterilization

This is the last but not the least milestone cooking house wine. Some winemakers believe that this process should proceed naturally: the wine must be left in a dark, cool place for several months (2-3) until the fermentation process stops, after installing water seals on each bottle. During this period, the wine should be drained at least several times, removing the sediment.

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

After that, you can tightly cork the bottles and send them to a cool, dry place. The Product That Passed It All preparatory stages right, will be able to score all that wonderful aroma and the depth of taste for which many love grape wine so much. Good luck!

Aromatic homemade wine to taste for everyone. Even a beginner can make wine from red grapes at home. The technology of this action is quite simple, and the result will be just excellent. And it's not just beautiful palatability drink: if you take 100 ml of wine daily, it will even out arterial pressure, hemoglobin will increase, radioactive substances and toxins will be removed from the body.

Red grape wine has an unsurpassed aroma and taste.

The magical properties of red wine were valued in antiquity, when the Egyptians and Greeks made it exclusively by hand. It was believed that only manual way preparation endows the liquid with disinfecting and medicinal properties. It is easy to verify this statement: you should prepare wine according to the recipes presented and experience its healing qualities for yourself.

What grapes are needed for processing

Depending on the grape varieties, the wine can be red or white. To produce a red drink, you need a red berry. Wine experts note that red wines are the strongest, dryest and most fragrant. In many ways, the astringency of their taste is determined by the tannins contained in the grape seeds.

Your taste and aroma grape juice acquires at the expense of bones.

These pits give the wine a beautiful ruby ​​color. During the fermentation of a clear and colorless juice, the pigments secreted by the skin and seeds are mixed with the liquid, due to which it becomes bright, tart and fragrant.

The main varieties of red berries used in winemaking are:

• Cabernet Sauvignon, created in the 17th century in the French province of Bordeaux;
• "Merlot", widely cultivated in many countries of the world - Chile, USA, Italy, etc.;
• "pinot noir", known since ancient Rome and used to make the legendary Burgundy wine;
• Shiraz, which has one of the strongest and most characteristic tastes;
• "Cabernet Franc", which is one of the five most popular varieties in France;
• "malbec", which plays a key role in Argentine winemaking;
• "pinotage", created and grown in South Africa, and some others.

In Russian conditions, varieties such as “Tsimlyansky black”, “Isabella”, “ruby Magarach”, etc. grow well. Any of them can become a raw material for cooking homemade alcohol. Drink white color produced from the varieties "Rkatsiteli", "Sylvaner", "Terbash", "Furmint", etc.

So that the berries radiant with the sun turn into magic drink, certain rules must be followed. So, it is necessary to collect clusters before the onset of frost, in late September - early October. But this can be done only in sunny weather. If homemade drink should be light, slightly unripe berries will be required, but if strong and seasoned - fully ripe.

The berries are sorted out immediately after harvest, dry and rotten fruits are thrown away. It is forbidden to wash the grapes prepared for processing, and the container in which homemade wine will ferment must be glass or enameled and well sterilized.

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The basics of classic drink preparation

Before starting to squeeze the grapes, it must be washed.

The man, who long time engaged in winemaking, has in his arsenal several favorite recipes for making a drink. All of them are based on the same classic method. The recipe is so simple that it is perfect even for those owners who first encountered winemaking.

The main thing here is to remember the terminology used in this area of ​​\u200b\u200bproduction. So, there are several basic terms:

• pulp - the initial product, which is a mass of crushed berries;
• wort - juice of varying degrees of clarification, secreted by the pulp;
• fermentation is a process in which wine yeast actively multiplying in mass processes fruit sugar into alcohol.

To make homemade red wine you will need:

• 10 kg of red grapes;
• from 1 to 6 kg granulated sugar depending on the taste of the berries ( optimal amount- 3-3.5 kg).

The process begins with crushing the berries.

So that the juice does not oxidize and does not spoil the taste of the future drink, you need to crush the grapes either with clean hands or with a wooden crush.

At the same time, it is necessary to ensure that harmful bacteria do not get into the raw materials: if there are abrasions and sores on the hands, grapes should be prepared only with a crush.

To obtain a liquid of a rich and bright color, the peel of crushed fruits is not removed, but if you need a drink of neutral shades, the pulp should be rubbed through a sieve. Then fruit puree covered with gauze and left for three days. It is regularly required to remove the gauze and mix the raw materials.

After the time has elapsed, the juice released from the pulp will collect at the bottom of the container. The pulp layer should be collected and squeezed out. Then all the resulting juice is filtered through several layers of gauze. If this is not done, the drink will turn out to be too tart.

Wine requires a special way of storage.

After straining, granulated sugar can be added to the wort. In order for the fermentation process to take place evenly, this should be done gradually, pouring equal amounts of sugar into the juice for ten days.

Once in the must sugar will get, active reproduction of wine yeast will begin. To control the process, the wort should be poured into a large, clean bottle and the neck sealed with a pharmacy rubber glove. One or more fingers of the glove should be pierced with a needle to allow the gas released during fermentation to escape.

The bottle is removed in a dark warm place and left for up to 60 days. The signal that the red wine is ready will be a lowered rubber glove. The finished drink is carefully bottled and left for another 30 days in a dark, cool place. Every week, the bottles must be inspected for sediment and, if necessary, pour the liquid into clean containers. When the sediment ceases to stand out, the wine is poured for the last time and left for another 30 days. This drink is fully ripe and ready to drink.

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Other recipes for making a drink from grapes

When classic way making red wine is tested, you can move on to other recipes. So, gourmets can try to make wine from red grapes in Polish. For this recipe you should take:

• 5 kg of berries;
• 4 kg of raisins.

Raisins in the composition of the drink will play the role of granulated sugar, therefore, the technology of its laying in the wort is similar to the methods described above.

lovers savory flavors can make a wine called Clove. The recipe for the drink involves the use of:

• 5 kg of grapes;
• 3 kg of granulated sugar;
• 15-20 g of cloves, poured into a clean canvas bag.

Cloves are placed in a container with wort and left for the entire period of fermentation. Can be used instead of cloves depending on taste nutmeg or sage.

Many connoisseurs of good quality wine at least occasionally thought about how to make homemade wine from grapes on their own. This question also concerns the owners of vineyards on personal plots. Despite the fact that fruit and berry wines have almost become the main activity for most gardeners, grape wine deserves special attention. Wine from grapes at home can be made without special equipment but certain knowledge is required.

Wine grape varieties

The taste, characteristics and even the amount of homemade grape wine primarily depend on which grape variety you decide to make wine from. Its acidity and sugar content. All varieties of grapes are divided into table, intended for raw consumption, and technical or wine. Technical varieties are distinguished by their smaller size of berries and the weight of the nail, tight junction of the berries on the nails, and a juice content of more than 70%. Table varieties are almost entirely composed of pulp, and it is difficult to get juice from them.

International varieties with a wide geographical distribution are recognized as classics of world winemaking: Muscat, Cabernet Sauvignon, Chardonnay, Aligote, Riesling and others. Russia and the countries of the post-Soviet space, in addition to international ones, grow numerous local varieties of both natural origin and hybrid ones.

Russian wine varieties

In Russia to the whites wine varieties include Kokur white, varieties white Muscat, to red - Dove, Odessa black, Tsimlyansky black, Worthy, Krasnostop. The grape culture of Crimea is rich. White varieties of Albio Crimean, Verdelho, Shabash are grown here. Among the most popular reds are Kefessia, Alicant and Kalyaba (varieties of black Muscat), Ekim Kara (Black Doctor, Kefe raisins), Jevat Kara (Black Colonel). In neighboring Georgia the best varieties grapes for wine are Rkatsiteli and Tsolikouri (white), as well as Saperavi and Aleksandrouli (red).

Instructions for making grape wine

The technology for making homemade wine from grapes is divided into several stages. Let's break them down step by step.

Collection and preparation of raw materials

Grapes are harvested after ripening, and in the production of sweet dessert wines you can give the berries a little overripe. It is recommended to harvest wine with your own hands, in dry weather, no less than 3 days after the rain. This will ensure the presence of wild yeast. In addition, grapes have the ability to absorb moisture (water), in which the juice is diluted.

Berries need to be sorted out and used within two days. Rotten and spoiled berries are weeded out along with leaves, ridges, branches. The berries are not washed, so as not to wash off the layer of wild yeast. Very dirty berries can be wiped with a cloth.

Getting grape juice

The juice that is released from grapes naturally under the pressure of its own weight is called gravity. This is the purest and valuable juice. Wine from grape juice obtained by gravity turns out to be unusually fragrant and natural. The only difficulty is that not all of the juice contained can be extracted by this method. Most of it will still remain in the berries and it will have to be mined with a press. Sometimes these two types of juice are separated and different batches of wine are made.

After the appearance of gravity, knead and crush the berries. It is better to do this with a wooden pestle. The main thing is not to crush the bones containing excess tannins. It will give the blame excessive bitterness. If you crush the berries with your hands, it is better to use sterile gloves. This will save grapes from microbes, and save the skin of your hands from acidic juice.

White and red ways

Now we decide on the need for pulp. In short, it is in the thin skin that coloring tannins are contained, in the pulp and juice of any grape varieties they are absent. This means that the wine white grapes at home it can only be white. Wine from blue grapes(red) can be white, red and even pink.

The technology of making red wines with the fermentation of grape juice on the pulp is called the red method. In the white way, white wine is prepared from grape juice without pulp or with its short-term addition.

Depending on the color of the grapes, your further actions may differ:

1. White wine from white grapes - we transfer the juice together with the pulp into a container (wooden, glass, plastic, but not metal);
2. Red wine from blue grapes (or red) - we transfer the juice together with the pulp into a container;
3. White wine from dark grapes - we carefully filter the resulting juice from the pulp, do not squeeze the pulp and do not grind it. To start fermentation, you will need to add wine yeast or wine sourdough.
4. Rose wine from black grapes (or red) - the same as for red, but the pulp must be removed after 1-2 days (depending on the desired saturation of the shade).

shaking

We cover the container with juice (with or without pulp) with gauze and leave it at a temperature of at least 20 ° C. The first signs of fermentation can be seen after 8-20 hours. The duration of juice fermentation is 3-4 days. To make homemade wine from grapes more saturated and tart - the time can be increased to a week, light and fresh - removed earlier.

The juice should be stirred 1-2 times a day. When using the pulp in this way, the cap is knocked off, which can cause mold. By aging the juice with sourdough, this will improve the oxygenation of the juice needed for fermentation.

When there are signs of rapid fermentation (hissing and the smell of carbon dioxide), you can prepare the wort. Drain the juice from the sediment, squeeze the pulp (if used) and grind through a sieve. We measure the amount of grape juice formed.

Wort preparation

For the wort, in addition to the juice itself, sugar and possibly water are needed. According to classic recipe grape wine per liter of young juice will require:

• sugar - 50-200 grams;
• water - 100-500 ml.

The range of figures given is very large. This is due to the different initial sweetness and acidity of the grapes. Therefore, when self-cooking wines from grapes, the amount of ingredients added is usually determined by taste.

Adding water

For more efficient fermentation sugar will be introduced in parts. We'll talk about this below. As for water, it is an optional component. IN ideal conditions water is undesirable. It reduces the concentration of grape juice, so the wine with the addition of water turns out to be less saturated and bright. It must be added only when the acidity of the juice obtained from unripe grapes is very high. Water is added during the preparation of the wort no more than 500 ml per liter of juice. When tasting the wort, you need to leave a little acid in the taste, it will go away during fermentation.

Phase of active fermentation

Pour concentrated grape juice (or grape juice with the addition of water) into a clean fermentation tank. We install a water seal or a rubber glove with a pierced finger and put it in a suitable place. For the phase of active fermentation of wine at home, choose a dark room with a temperature regime of 18-28 ° C.

Adding sugar

As already mentioned above, we will add sugar in parts. This is necessary to prevent the sugar content in the wort from exceeding 15% - the upper limit of sweetness for the vital activity of the yeast. The first sample of the wort can be done 4-5 days after the shutter is installed. If you feel that the sweetness has decreased, you can add sugar at the rate of 50 grams per liter. Sugar should not be poured directly into the fermentation tank. We pour out part of the wort, dissolve the sugar in it and return it to the container.

Such an operation must be done 3-4 times with an interval of 5-6 days. When the sweetness stops changing significantly, the amount of sugar will be sufficient. You don't need to add more. Let the existing one reach.

Signs of readiness of mash

Depending on many conditions, the duration of active fermentation in the preparation of homemade wine from grapes is 30-60 days. The readiness of the mash is determined by several criteria:

• the water seal stops releasing gas, the rubber glove falls off;
• hissing and bubbling stop;
• the surface is brightened and soothed;
• a thick sediment forms at the bottom.

When all signs are present, the mash can be carefully drained from the sediment into a new clean container.

If by the end of the second month the wort continues to ferment, it must be drained from the sediment into a new container. Long infusion wine from grapes at home on the lees gives it bitterness.

Bringing to taste

At this stage, our simple recipe allows you to make wine from grapes sweet or dry. Since the yeast is removed along with the sediment, the added sugar will no longer be processed into alcohol, but will remain in the wine. More than 250 grams of sugar per liter of wine should not be added.

It is better for beginner winemakers to master the production of sweet and semi-sweet wines. The sugar contained in them acts as a good conservative and allows the wine not to turn sour. Dry wine in this respect requires a more careful approach and careful storage.

silent fermentation

The young wine, brought to the desired sweetness and poured into a clean container, is moved to a cool place. The ideal temperature is 16°C, the maximum possible is 22°C. It is important to keep the temperature constant so that it does not change day or night. During quiet fermentation, wine production continues. At this time, the taste and aroma characteristics are finally formed.

Precipitation

Precipitation may continue to appear. Therefore, once every 3-4 weeks, when a thick layer forms, it is necessary to drain the wine from the sediment again. The wine at this stage is aged until the sediment disappears completely.

For clarification of white wines, at least 40 days are needed, for reds - 60-90. The maximum period for fermentation of homemade grape wine is 1 year. More long-term storage meaningless. Keeping grape wine at home, it is difficult to reproduce the microclimate of the real wine cellar and follow the assemblage rules that improve the characteristics of the drink.

Therefore, half a year after the start of quiet fermentation, young wine can be bottled and not delayed with tasting. Please note that you need to fill the bottles under the cork so that there is as little room for air as possible. Otherwise, wine oxidation may start earlier than planned.

Wine from Isabella grapes

If you have mastered wine technology and understand how to make homemade wine, difficulties with various varieties grapes should not appear. For example, let's take a popular version of the Isabella grape wine recipe.

To make wine from common hybrid variety Isabella, you will need:

• grapes - 5 kg;
• sugar - 3 kg;
• water - 12 liters.

A feature of this variety is high acidity. Vineyards with an acid content of 4-6 grams per liter are considered suitable for wine. Even in ripe Isabella, this value is 10-15 grams per liter. Therefore, the addition of water in this case is mandatory. The algorithm of actions is described in the main recipe. There are no other cardinal differences from the basic recipe for wine from Isabella grapes.

There are many subtleties in winemaking. It is unlikely that someone will give a good universal recipe house wine, which will tell you how to make a masterpiece and defeat professional sommeliers. But your drink will definitely be unique and one of a kind. And experience comes with practice.

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Winemaking is an art, the secrets of which take years to learn. Despite this, each of us can make homemade grape wine. You may not create a masterpiece worthy of world exhibitions, but with the right approach, the taste own drink will pleasantly surprise you. I bring to your attention a detailed technology for making wines (red and white) at home. This recipe uses only grapes and sugar, which makes the drink completely natural.

For home winemaking best suited are such grape varieties as Stepnyak, Platovsky, Rosinka, Druzhba, Regent, Saperavi, Crystal, Festivalny, which do not require special care and have a fairly high sugar content. But this does not mean that you cannot make wine from other varieties, such as Isabella or Lydia, you just have to add more sugar.

Before starting cooking, take care of all the containers used. They must be perfectly clean and dry. Otherwise, third-party fungi will get into the drink, which will spoil the taste of the wine. Kegs, bottles, buckets, etc. can be smoked with sulfur, as is done in industry, or simply washed boiled water and wipe with a dry cloth. I strongly recommend avoiding containers that used to store milk, polka, even thoroughly cleaning them does not always help.

Ingredients:

• grapes - 10 kg;
• sugar - 50-200 grams per liter of juice.

grape wine recipe

1. Harvest and processing. To stay on the grapes wild yeast needed for fermentation, the berries should be picked only in dry, sunny weather. There should be no rain for at least 2-3 days before.

Only ripe fruits are suitable for winemaking. There is too much acid in unripe grapes, which worsens the taste of the finished drink. In overripe berries, acetic fermentation begins, which can subsequently spoil all the must (squeezed juice). I also do not recommend taking carrion, because then grape wine may appear bad taste land, which is very difficult to fix. Picked berries need to be processed within two days, then they become unsuitable for making homemade wine.

Harvested grapes are carefully sorted, removing bunches, unripe, rotten and moldy fruits. Then the berries are crushed and, together with the juice, are placed in enamel pan, filling the container to a maximum of ¾ volume. It is best to crush the grapes with your hands, then you will not damage the seeds, which contain substances that make the wine taste bitter. If there are a lot of berries, then they are carefully crushed with a wooden rolling pin (pestle).

Only wooden fixtures

Contact of juice with metal (except stainless steel) should be avoided, as this causes oxidation, which impairs the taste of homemade wine. That is why the berries are kneaded with hands or wooden tools, and the pulp (crushed grapes) is placed in an enameled dish with a wide neck - a bucket or a saucepan. You can also use a food grade plastic container or a wooden barrel.

Next, the container with the pulp is covered with a clean cloth and placed for 3-4 days in a dark, warm (18-23°C) place. After 12-20 hours, the juice will begin to ferment, and a “cap” of skin appears on the surface, which must be knocked down 1-2 times a day, stirring the pulp with a wooden stick or hand. If this is not done, then vinegar fermentation can begin in the must, which will spoil all our wine material.

Rapid fermentation of the pulp

2. Obtaining pure juice. After 3-4 days, the pulp will brighten, it will have a sour smell and a hiss will be heard. This means that the fermentation has successfully begun, it's time to squeeze the juice.

The top layer of the peel is collected in a separate container and squeezed out with a press or by hand. All juice (drained from the sediment and squeezed out of the pulp) is filtered through gauze, pouring it 2-3 times from one container to another. Transfusion allows not only to get rid of third-party impurities, but also saturates the juice with oxygen, which contributes to the normal functioning of wine yeast.

3. Installation of a water seal. In order for homemade grape wine not to turn sour, it must be protected from the influx of oxygen, while at the same time ensuring the release of the main fermentation product - carbon dioxide. This is done by installing one of the water seal designs on the juice container. The most common option is a classic water seal from a lid, tube and can (pictured).

Scheme of a classic water seal

At home, an ordinary medical glove with a hole in one of the fingers has also proven itself well.

Fermenting wine with a glove

The design of the water seal is not of fundamental importance, but in terms of convenience, it is better to put a classic water seal on large bottles, and a glove on jars, or a closure in the form of a lid (sold in stores).

Lid with water seal

4. Initial (active) fermentation. After installing the water seal of the container with fermented juice, it is necessary to provide suitable temperature conditions. Optimum temperature fermentation of red house wine - 22-28°C, white - 16-22°C. The temperature must not be allowed to fall below 10°C, otherwise the yeast may die before it has time to process all the sugar into alcohol.

For various reasons, after 2-3 days you may find that the wine must has stopped fermenting. Because the alcohol yeast you can’t add it; to resume fermentation, you need to make a starter for wine. The simplest recipe: pour 150 grams of raisins, 50 grams of sugar into a bottle and add warm water to a third of the volume. Close the bottle with a cork made of cotton wool and put in a warm place for 3-4 days. When the raisins ferment (bubbles appear), the starter is drained, mixed with 1 liter of must and added back to the wine container. Fermentation will resume.

5. Adding sugar. Approximately 2% sugar in wort gives 1% alcohol in finished wine. In most regions of Russia, the sugar content of grapes rarely exceeds 20%. This means that without adding sugar to best case you get grape wine with a strength of 10-12%. On the other hand, the maximum possible strength of the drink is 15-16%, since wild yeasts die at a higher concentration of alcohol.

The problem is that it is impossible to determine the initial sugar content of grapes at home without a special device (hydrometer). It is also useless to focus on average values ​​for varieties, since for this you need to have data on the sugar content of the selected variety in your climatic zone. In non-wine-growing areas, no one conducts such calculations. Therefore, we will be guided by the taste of the juice.

To maintain normal fermentation, the sugar content of the wort should not exceed 10-15%. To ensure this condition, sugar is added in parts (fractionally). 2-3 days after the start of fermentation, the grape must is tasted. When it becomes sour (sugar has been processed), 50 grams of sugar should be added per liter of juice. To do this, 1-2 liters of must are poured into a separate container, sugar is diluted in it, and the resulting wine syrup is poured back into the bottle and shaken well.

The procedure is repeated several times (usually 3-4) during the first 14-30 days of fermentation. At a certain point, the sugar content of the wort will stop decreasing, which means that violent fermentation finished and it's time to move on to the next step.

6. Removal of wine from sediment. When the water seal does not blow bubbles for 1-2 days (the glove deflates), and the wort is clarified, forming a layer of loose sediment at the bottom, the young homemade wine is poured into another container. The fact is that dead fungi gather at the bottom, being in wine for a long time, they betray bitterness and an unpleasant smell to the drink.

1-2 days before the wine is removed from the sediment, the fermentation tank is placed on an elevation above the floor (50-60 cm). It can be a bench, chair or any other device. When the sediment is again at the bottom, the wine is poured into another container (clean and dry) through a siphon - a transparent soft hose (tube) with a diameter of 07-1 cm and a length of 1-1.5 m. The end of the tube cannot be brought closer to the sediment than 2-3 centimeters.

The process has begun

Drained homemade wine will not be completely transparent. You don't have to be afraid of it appearance drink has not yet formed.

7. Control of sugar content. It's time to decide on the sweetness of young homemade wine. Since active fermentation has already ended, all the added sugar will not be processed and will remain in the drink.

Sugar is added, focusing on their own taste preferences. First, 1-2 liters of wine are poured, sugar is added to it (no more than 100-200 g per liter), mixed, the wine with diluted sugar is poured back into the bottle, and then mixed again. If the sweetness of the drink suits, then you can not add sugar at all, as you did in the case of dry wine.

8. Quiet fermentation (ripening). The stage during which the final taste is formed. Lasts from 40 to 380 days. A longer aging of homemade grape wines is not advisable, because it does not improve the properties of the drink.

The bottle of wine is again put under a water seal (recommended) or tightly closed with a lid. It is advisable to store the container in a dark cellar or basement at a temperature of 10-16°C. If this is not possible, then the young wine should be provided with a ripening temperature of 18-22°C, but not higher. It is important not to allow sudden temperature changes, otherwise the taste of the drink will deteriorate. The minimum aging period for white wine is 40 days, for red wine - 60-90 days.

Every 7-10 days it is desirable to pour the wine from one container to another through a straw, removing it from the sediment, as we did at the 6th stage. As a result, the wine will become lighter and lighter. At the same time, you control its taste.

9. Artificial lightening (pasting). Even after several months in the cellar, homemade wine can still be cloudy. If this does not suit you, then you can use wine purification methods from impurities. The most common methods are pasting with gelatin or egg white.

It should be remembered that clarification only improves the appearance of the drink, without affecting its taste in any way, so I recommend clarification only in extreme cases.

Wine is ready!

10. Bottling and storage. On last step The wine is bottled and sealed with corks. Homemade wine should be stored in a cool dry (6-8°C) place lying down. The temperature can be even lower, the main thing is that the drink does not freeze, because then it will lose its taste, and defrosting will no longer help.

From the moderator- I am engaged in laying wine and found such material, I share it - not for connoisseurs, but for "dummies", I guess. Affordably written.

The benefits of wine

Wine is one of the most useful and ancient drinks. It was prepared and consumed in ancient Egypt at every meal.

The fermented drink gained such popularity because it did not deteriorate in a hot climate, unlike juices and compotes. At the same time, in order not to get too tipsy, the wine was diluted with a significant amount of water. The grape itself has excellent medicinal, taste properties. Vitamins are not only found in berries, but also formed during fermentation. It has been scientifically proven that 100 grams of dry wine a day can remove all radionuclides from the body. Of course, homemade drinks are inferior to industrial ones in terms of strength and harmony of the bouquet. But grape wine at home is undoubtedly more fragrant and healthy. It keeps the warmth of the hands and is completely natural. At the same time, the cooking process itself is not too laborious and does not require special equipment and units. So, how to make grape wine at home?

Manufacturing technology. Wort preparation

Making grape wine at home requires, above all, suitable raw materials. It should be ripe, sweet and juicy. Best time for the ripening of such grapes - the end of September. The berries must be separated from the branches and carefully sorted out, removing the rotten ones. Otherwise, one spoiled grape can give an unpleasant aftertaste to the whole finished products. You should not wash the grapes too actively under running water, as their skin contains special bacteria, thanks to which the wine will ferment. To make grape wine at home, you will need a large container - a 20-liter bottle will be optimal. Berries must be placed in a container, after crushing them. You can do this manually. The container should be about 3/4 full to leave room for the sugar. The prepared future wine must be put in a warm place for a couple of days so that the must rises to the top and begins to play (bubbling). Then the berries must be squeezed, and, if desired, add sugar. It should be remembered that every 20 grams of sugar per 1 liter of wort increases the strength of the drink by 1 degree. But you should not add more than 1 kilogram of sugar to 10 liters of wine.

Fermentation

After the procedures done, it is necessary to put a glove on the neck of the bottle in order to control the fermentation process, and put the container back in a warm place. If the glove is inflated, the wine ferments. As soon as it wilts, you can pour it into a clean glass containers and seal tightly with lids. Instead of a glove, many experienced winemakers it is advised to use a special cover with a hole. It is easy to buy in the store. A rubber tube is put on the hole in the lid, the second end of which is immersed in a container of water. It is important that the container is below the main bottle. In this case, the cover should be carefully coated with plasticine. Such tricks are necessary so that the gas released during the fermentation process goes through the tube and exits in the form of bubbles in a container of water. grape wine at home, it is best to store in a dark place: cellar, pantry. Tasting can begin after a few months. It is worth remembering that homemade wine is not stored for a long time, it must be consumed within a year. However, this does not particularly sadden experienced winemakers.