Today, the method of preparing berries for the winter by freezing is becoming an excellent help in the household. And this is not surprising, because freezing allows you to keep the taste, aroma and color of the harvest intact until the right moment, for example, when you want delicious pies, fresh fruit juice, jelly or compote. Young, inexperienced winemakers often wonder whether it is possible to make wine from frozen berries? The answer is obvious: of course yes! The fact is that frozen fruits do not lose either their beneficial properties or their taste or aromatic qualities.

I offer for your study several simple recipes for homemade wine from assorted frozen berries, which will reveal to you a number of features that you need to know in order to prepare truly incomparable alcohol at home.

First, let's look at a simple recipe from one type of frozen berry and find out how to make high-quality wine with excellent taste at home. Experienced winemakers love to use blackcurrant as the main raw material for homemade alcohol, since this berry culture ferments excellently, and the taste of alcohol is indescribably interesting, with a special, slight astringency.

Cooking process

1. Pour boiling water over the raisins completely for about 13-15 minutes, then rinse them in clean water and place them on paper towels, allowing them to dry completely naturally. Place the frozen fruits in a deep container and place it in a warm, sunny place so that the berries thaw a little.
2. Grind the currants in a blender bowl or pass them through a meat grinder with a fine nozzle until a homogeneous paste is obtained.
3. Transfer the currant puree into an enamel pan, then put it on low heat and heat the liquid to a temperature of 37-40 degrees. This procedure will not allow fermentation microorganisms to delay the fermentation stage of the wort, and the wine will be ready by the scheduled date.
4. Pour the resulting raw material into a glass jar and add dried raisins, sugar and water at room temperature. You can use yeast instead of raisins.
5. We place the jar in a dark room with a stable temperature of 19 to 25 degrees and infuse the product for 3-5 days. When foam appears and the pulp rises to the surface of the liquid, this means that the fermentation process has begun.
6. Carefully collect the floating ingredients and squeeze them thoroughly through a gauze bag. We also filter the remaining liquid through a gauze filter.
7. Pour the purified young wine into a fermentation container and install a water seal or a rubber glove with a hole made in one of the fingers.
8. We send the wort to a dark, windless room where a stable temperature is maintained from 18 to 25 degrees.
9. Let the mixture ferment for 2-3 weeks.
10. After the fermentation process has stopped, drain the alcoholic drink from the sediment and subject it to thorough filtration.
11. Pour the alcohol into cans or bottles, preferably glass, then seal tightly with nylon caps or stoppers.
12. Let the wine ripen in a cool place such as a refrigerator or cellar for 2-3 days.

Recipe for wine from assorted frozen berries

This simple recipe for wine from frozen berries involves carrying out the fermentation process with a glove, which is available to anyone at home. If you have cherries and strawberries lying around in the freezer, then you can make excellent wine using them. The drink captivates with its delightful combination of taste and aroma of both types of cultures, and also has amazing invigorating and refreshing effects. This wine can be made from any assorted berries, the main thing is to follow the recipe instructions exactly.

List of required components

Cooking process

1. First of all, you need to properly defrost the berries. To do this, put the frozen fruits in a deep bowl and put them in the refrigerator for an hour and a half. The fact is that gradual defrosting of food guarantees the least loss of nutrients, appearance and vitamin composition of the berries.
2. We remove the container with berries from the refrigerator to a warm place and leave it like that for another 10-15 minutes.
3. Place the slightly thawed fruits into a blender bowl, pouring in the resulting juice.
4. Add 220-250 ml of purified water at room temperature and 230-250 g of granulated sugar.
5. Beat the prepared mass at high speed until smooth.
6. Transfer the resulting berry mixture into a fermentation vessel.
7. In a separate bowl, dilute wine yeast and 20-25 g of sugar in a small amount of water, mix.
8. Add the yeast liquid to the container with the berry slurry.
9. Pour in another 220-250 ml of water and stir the mass thoroughly.
10. Cover the container with multi-layer gauze and send it to a warm place for at least three days. Shake the contents of the vessel daily at least once a day.
11. We carefully drain the fermented liquid from the sediment using a silicone hose, and then filter it through a gauze filter.
12. Pour the purified young wine into a dry and clean fermentation vessel, and then add 240-250 g of granulated sugar there and mix.
13. We pull a medical glove over the vessel, having previously made a small hole in one of the fingers using a regular needle. In order for the fermentation process to proceed effectively, I recommend sealing the glove to the neck of the container with tape.
14. Place the wort in a dark place with a stable temperature of 17 to 23 degrees.
15. After a couple of weeks, we repeat the process of filtering through a gauze and cotton filter.
16. Taste the wine and add more sugar if necessary. If you add granulated sugar, let the alcohol ferment for about another week.
17. We bottle the finished alcohol and can immediately begin tasting it, or we can let it mature in a cool place for 2-3 days.

Recipe for fortified wine from frozen cherries

The presented recipe for fortified wine will allow you to make a dessert alcohol that has a beautiful ruby ​​color with a characteristic taste of cherry fruit. The finished alcoholic drink is perfect for friendly gatherings and discussion of interesting topics. Wine helps you relax and forget about current problems, and also fills you with vital energy and significantly improves your mood. However, be careful about the number of drinks you drink, as drinking too much of this type of wine can lead to a hangover.

List of required components

Cooking process

1. Gradually defrost the cherries until soft. If the cherries have pits, it is advisable to carefully remove them using a regular pin, since the kernels can add unnecessary bitterness to the drink.
2. Place the thawed berry mass in a blender bowl and grind at high power until pureed.
3. Pour granulated sugar into a saucepan and add water there, then cook the syrup until the grains of the sweet component are completely dissolved.
4. Let the syrup cool to room temperature, then mix it with the cherry puree.
5. Pour the resulting mixture into a fermentation vessel and add dry yeast there, stir.
6. We install a water seal on the neck of the container and transfer the wort to a dark, warm room, protected from drafts.
7. Let the future wine steep for approximately 19-22 days.
8. After the fermentation process has completely stopped, carefully drain the intoxicating liquid from the formed sediment.
9. We carefully filter the drained liquid through gauze and then a cotton filter.
10. Pour the purified liquid into a clean, dry vessel and add vodka there.
11. We seal the container hermetically and put it in a cool place to stabilize the taste for at least a month.

Helpful information

• Raspberry wine has a special taste and unusually attractive color.
• Connoisseurs of high-quality liqueurs and other sweet homemade liqueurs will certainly like honey wine.
• It has a viscous structure, rich taste and pronounced aroma.
• But rosehip wine is a storehouse of useful vitamins and other microelements that are necessary for the normal functioning of the human body.

Diversify your holiday and everyday menu with a wonderful homemade alcoholic drink, which is very easy to prepare at home at any time of the year. Believe me, there is not a single person who would not appreciate your efforts and would not be amazed by the taste of wine made from frozen fruits.

Describe your own developments in the comments and do not forget to indicate the tasting characteristics of the finished product. I am sure that now you will find a use for all the berries, even with a very bountiful harvest. Please the people you love with delicious, pleasant and delicious wine!

For many thousands of years, wine has been considered the most noble drink. Good wine is an exclusive and extremely expensive product. Today this is very difficult to find on supermarket shelves.

Some people have figured out how to rid themselves of counterfeit products and harmful chemicals. They took up home winemaking in earnest.

It turns out that any raw material can be used: from apples to raisins. Delicious homemade wine does not have to be grape wine.

Most often, home winemaking is carried out by gardeners and summer residents, since often after a bountiful harvest there are too many fruits and berries left. It happens that there is simply nowhere to put them: jams and compotes are cooked, juices are squeezed out and swirled, all the shelves are filled with marmalade.

First of all, wines differ in the amount of sugar and alcohol content. There are many types of homemade wines, here are just a few.

Semi-sweet

The mass fraction of sugar in them varies from 8 to 10 percent, but the strength can reach up to 13 degrees.

The drink tastes sweet, which can hide some mistakes in the process of preparing a homemade drink. For this reason, this category of wines is especially popular among amateur winemakers.

Semi-dry

This type is also popular with home growers.

Reference! If the recipe is followed, such wines are distinguished by their exquisite taste and mild sweetness.

Dry

Characteristics:

• Drinks with the minimum permitted sugar content. It ferments almost completely in them during the ripening process.
• Their strength reaches a maximum of 11 degrees.

Reference! Creating such a wine is a real challenge that only experienced craftsmen can do. It has a bright, rich taste that is not hidden behind sugar.

Dessert

This nectar is not for everyone and is drunk exclusively in small doses.

Liquor

The mass fraction of sugar in them is even greater - up to 35 percent. The alcohol content can reach 17 degrees. Their taste is distinguished by a pronounced sugar content and viscous consistency.

Fastened

A type of drink in which the alcohol content is artificially increased to 20 degrees. The sugar content varies from 14 to 25 percent, and depends on what type of wine was finished with alcohol.

Flavored

A type of drink to which various aromatic substances of natural plant origin are additionally added.

Reference! A well-known example of such a wine is vermouth.

They contain sugar in the range from 6 to 18 percent, and the strength can reach 18 degrees.

In the video, an alcohol connoisseur talks about the classification of wines:

You can make homemade wine from almost any fruit or berry; you just need to be patient and find the appropriate equipment. What fruits can be used to create your favorite aromatic drink?

Simple recipes

From jam

Many have encountered a situation where by the beginning of the summer season there are still many jars of various jams left in the bins. It’s a shame to throw it away, and the container needs to be emptied, since a new harvest of fruits and berries is approaching.

There is a way out - make homemade wine from jam. It is worth noting that fermented jam can also be used for these purposes.

The video describes the technology for making wine from fermented jam:

The creation of such a drink consists of fermenting one or several types of jam in mash. It all depends on your supplies and tastes. However, some lovers believe that in such “wine cocktails” the taste deteriorates or becomes undetectable.

Therefore, they advise different types of jam not to be mixed and to make each into a separate, independent drink.

The following jams are ideal for making:

1. Raspberry;
2. Currant;
3. Strawberry;
4. Apple;
5. Plum;
6. Blueberry;
7. Cherry.

From grapes

The traditional and most valuable wines are always made from grapes. You can easily repeat the recipe at home. Depending on the grape variety, you can choose between red or white wine.

It is worth noting that each grape variety has its own unique taste and aroma.

Grape varieties growing in central Russia or the south are also perfect for “local” winemaking.

Experienced distillers consider the following ideal:

• Saperavi;
• Platovsky;
• Dewdrop;
• Isabel;
• Moldova;

But the main wine grape around the world is considered to be the Cabernet grape.

The listed varieties feel great in our latitudes. Their peculiarity is their unpretentiousness in cultivation, as well as excellent taste and high content of fruit sugar.

From apples

It just so happens that most of Russia’s territory is located in the North. This means that there can be no talk of any homemade grapes. It is only imported and not particularly cheap, so homemade wine from it will simply be golden.

Step-by-step preparation of wine from apples is described in the video:

A fruit that has become widespread almost everywhere – apples – comes to the rescue of amateur distillers. Dozens of apple varieties allow you to prepare a wide range of homemade wines with different tastes and aroma.

This drink is distinguished by its freshness and pronounced fruit and berry aroma.

From berries

A homemade wine drink can be prepared from any variety of berries that ripen in a given season. These can also be human-cultivated berries, such as raspberries, cherries or plums.

It is also possible to use wild berries: blackberries, blueberries and strawberries. The range of possible variations is very large.

Frozen berries left in your freezer from last season are also suitable for cooking.

From currants

The most aromatic and healthy wine will be made from currants.

Berries of all possible varieties of this shrub are suitable for preparation; especially successful ones will be from:

1. Black currant;
2. Red currant.

This berry produces drinks with a very tart taste. Therefore, recipes with currants are especially popular. If desired, you can mix the fruits with other berries, for example, rowan, strawberries or raspberries. When mixed, the taste of the finished wine will become softer and richer.

The most sophisticated is considered to be the creation of a fruit wine drink from white currant varieties.

From compote

Many people begin to worry if the compote swirled in the summer begins to lose its taste or even begins to ferment. In this case, you shouldn’t despair; you can also make excellent homemade wine from compote.

You can also use the compote that has been in the cellar for several seasons, but has no signs of the beginning of fermentation processes.

Important! A wine drink made from compote is very simple to make, which is why it has become so popular among housewives. To prepare, you only need sugar, yeast and the original compote itself.

This wine, by the way, is distinguished by its relatively quick preparation time. The fermentation process in compote mash is faster than in other types of raw materials.

From raisins

Everyone knows that raisins are nothing more than dried grapes. This means it is possible to make delicious homemade wine from it. By the way, in Italy there is a common variety of wine that is made from raisins dried directly on the vine.

Watch the video in which an amateur winemaker describes the technology for making wine from raisins:

Such wines have a richer taste and aroma. However, making such a drink from raisins sold in stores is an impossible task.

The fruits are treated with sulfur dioxide to prevent the product from spoiling. For this homemade wine, it is best to use your own dried raisins.

How to check for naturalness

Many people wonder how to test wines for the naturalness of the ingredients used and distinguish a chemical surrogate from a truly high-quality drink.

We bring to your attention the simplest and most objective methods:

• Wine made from grapes is lighter than water, which means that if you place a small amount of it in a transparent container with water, you can see how it remains on the surface. In turn, unnatural, supposedly grape wines, settle to the bottom.
• Natural wines made from any raw material contain natural starch. This means that if you add soda to it, a reaction will begin. The drink will change color and a chemical reaction will be noticeable. If this does not happen, then you have a fake in your glass.
• If you drop 1-2 drops of glycerin into 20 milliliters of a natural drink, nothing will happen. But if the reagent gets into unnatural wine, a chemical reaction will begin and the original color of the liquid will change.

Making homemade wines is a hobby for many millions of people.

A drink made with your own hands will always have a brighter taste and aroma. Moreover, you will be absolutely confident in its naturalness and harmlessness.

You can prepare it from almost any type of fruit, as well as from jams, compotes and frozen fruits left over from last summer.

Alcoholic fermentation, i.e. the transformation of juice into wine, is caused by microorganisms called yeast. Alcohol is a waste product of yeast, and when it accumulates at about 15-16° in fermenting wine, most types of yeast die and only very few of them can tolerate doses of alcohol up to 18°. Thus, at home it is impossible to obtain wine stronger than 15-16°.

To obtain high-quality and standard dessert wine, fermentation of fruit and berry juice must be carried out with pure culture wine yeast. Such yeast is produced (in test tubes in solid and liquid media) by special laboratories.

In the absence of wine yeast, fermentation can also be carried out with wild yeast located on the surface of the berries (bread yeast is not suitable), but in this case the alcohol accumulates no more than 14-15°. Wild yeast is propagated as follows. 10 days before the start of wine preparation, ripe berries of early crops (raspberries, white currants, strawberries) are collected.

The berries are not washed so as not to wash away the yeast on their surface. Place 2 cups of mashed berries into a bottle into which a glass of water is poured and half a glass of granulated sugar is added. The mixture is shaken, closed with a cotton plug and placed in a dark place with a temperature of 22-24°.

After the juice has fermented for 3-4 days, it is separated from the pulp through gauze and used instead of breeding yeast. To prepare dessert wine, you need 3% of such starter, dry and semi-sweet - 2%, that is, when preparing 10 liters of wine at the same time, take 300 or 200 g of starter. The starter is prepared once a season. In the future, if it is necessary to obtain wine from late ripening fruits and berries (gooseberries, apples, plums, etc.), instead of fermentation, use the sediment formed during the fermentation of the juice of earlier crops. Less sediment is required than sourdough. For 10 liters of wort, 100 g of sediment is consumed, that is, 1%.

You cannot store the starter for more than 10 days. At room temperature it easily sours and can introduce infection into the wort.

It is not always possible to prepare strong sourdough at home. After heavy rain, the yeast is washed off from the berries, the starter does not begin to ferment for a long time, and when used, the wort can become moldy. In this case, the starter needs to be prepared again.

Failures also occur in dry weather. In areas where summer temperatures rise very high, such as Central Asia and the southern coast of Crimea, undesirable forms of wild yeast (apiculatus) develop. It can also be difficult to cause fermentation in winter when preparing a starter for rowan wine. But in the central zone of the USSR, in Moldova and on the Don, under normal meteorological conditions, it is quite easy to prepare sourdough using the method described above.

RAW MATERIALS FOR PREPARATION OF FRUITS AND BERRY WINES

Good raw materials for making fruit and berry wines are: apples, quince, rowan, serviceberry, cherry, plum, currant (black, white and red), raspberries, strawberries, cherries, etc.

To obtain wine with high taste and good aroma, it is necessary that the raw materials also have these qualities. One of the main factors influencing the quality of wine is the grade of fruits and berries.

APPLES. Apples of autumn and winter varieties are better for winemaking, as they contain more sugar, acids and tannins than summer varieties. Winter apple varieties should be allowed to sit. But from apples that have ripened on the tree, wines, as well as juice, are more aromatic.

The best varieties are Antonovka ordinary, Winter golden Parmen, Slavyanka, Anise. An excellent aromatic wine is obtained from the summer variety Grushovka Moskovskaya.

Good wines can be obtained from ranetki and china, but due to their high acidity, the juice should be diluted with water or, even better, mixed with less acidic apple juice.

You can also use the juice of wild apples to make wine, but since it is less tasty and contains an excess of tannins and acids, it is better to use it only in blends. You can process healthy carrion of cultivated apples into wine, but first remove all spoiled areas from them.

Wines made from apples lose their freshness and aroma during storage, so it is recommended to use them in the year of preparation, except for wine from Ranetki and Chinese wines, which, due to excessive astringency, must be aged for 2 years. During aging it becomes softer.

Apples can be used to make any type of wine, but semi-sweet and dry wines are especially good. They are light, harmonious, with a delicate aroma.

PEARS. Due to its low acidity, pear juice must be blended with more acidic juice to make wine.

QUINCE. Quince produces wonderful, aromatic, soft wines. Quince is recommended to be used only for making dessert and liqueur wines. Technological ripeness of quince occurs after maturation. When stored, quince fruits acquire the color characteristic of each variety, a strong aroma, the pulp becomes more tender, the amount of sugar and coloring substances increases, and the amount of tannins and pectin substances decreases.

Early quince varieties are kept for 10-12 days after harvesting, and later ones - up to two months.

JAPONICA. Very aromatic and good dessert wines from Japanese quince. But Japanese quince contains 4 times more acids than common quince, so Japanese quince juice must either be greatly diluted with water, or, which is much better, added to the juice of low-aromatic apples.

ROWAN. Good dessert and liqueur-type wines are obtained from Moravian, vat, chokeberry rowan, as well as from Michurin varieties - Burka, Lickernaya, Granatnaya. From the fruits of the Burka variety, the wine is raspberry-colored, aromatic, extractive, very tasty, there is no bitterness in it at all, from the Likernaya rowan - thick, extractive, extremely tasty, devoid of bitterness, liqueur type, from the Garnet rowan - a beautiful garnet color, quite extractive, but with a specific aroma of rowan and slight bitterness. Chokeberry wine is densely colored, tart, without bitterness, but due to insufficient acidity it is recommended to mix it with a more acidic wine, for example, red currant wine (2 parts chokeberry wine, 1 part red currant wine). Chokeberry wine resembles grape wine. Cubic rowan produces wine of a beautiful golden color with a harmonious taste, a pleasant specific aroma and slight bitterness. Moravian rowan produces wine of very good quality, beautiful golden color, with a good harmonious taste, without bitterness. There is no specific taste of rowan. But Moravian rowan trees are not resistant to severe winter frosts and freeze out, so it can only be recommended for cultivation in more southern regions.

Wine made from wild rowan is amber in color, quite extractive, but with a strong specific aroma of rowan and a very strong unpleasant bitterness. To somewhat reduce the bitterness in wine, wild rowan should be collected after the first frost, and the juice from it should be diluted 3 times with the juice of any other fruits or berries. Since at the time of preparing rowan wine only apple juice can be fresh, it is recommended to blend the finished wines. For example, 30% wild rowan wine and 70% red or white currant wine, or 40% wild rowan wine and 60% apple wine. Wine made from wild forest rowan is recommended to be aged for up to two years. Table and semi-sweet wines should not be prepared from any varieties of rowan.

IRGA. The acidity of serviceberry berries ranges from 0.4 to 1.0%, so it is not recommended to make wine from the juice of one serviceberry. If you add 20% red or white currant juice to serviceberry juice, you get wines of a beautiful color with a purple tint and a pleasant tart taste. It is recommended to slightly dry the serviceberry berries. This technique increases their sugar content and improves the aroma. It is recommended to make only dessert wines from serviceberry. Serviceberry wine deteriorates during storage, so it should be consumed in the year it was made.

CHERRY. Fine, densely colored wines are obtained from varieties of cherries with black fruits: Vladimirskaya, Shubinka, Shirpotreb. The wine made from the Vladimirskaya variety is especially aromatic. Of the red-fruited varieties (Lyubskaya, Polevka), the wines are less colored and less extractive, but with an original specific aroma, light and harmonious. Good wines can also be obtained from wild steppe cherries.

You can make dessert wines, as well as dry and semi-sweet wines from cherries. They do not require aging, lighten perfectly and are ready for use the same year they were made.

CHERRIES. To make wine, cherry juice must be mixed with the juice of more sour cherries.

PLUM. All plums of the Hungarian type are suitable for winemaking. Of the white plums, only plums with low acidity and a simple taste (such as early ripening) are unsuitable. Plums make excellent dessert wines, soft and harmonious. But plums are extremely difficult to release juice, and therefore must be pre-treated. The wine turns out cloudy and needs to be clarified. During storage, plum wine improves its quality.

BLACK CURRANT. Black currants (Kent, Goliath, Memory of Michurin, Success, Ogden) produce thickly colored liqueur wines of amazing quality. It is also good for dessert, semi-sweet and dry wines, but not everyone likes the specific, very strong aroma of black currant. To reduce the aroma, it is recommended to add 20 to 50% red or white currant juice to blackcurrant juice before fermentation.

WHITE CURRANT. Very delicate, with a delicate bouquet, light and harmonious wines, reminiscent of grapes, are obtained from Versailles white currants. If you reduce the access of oxygen to the wine to a minimum at all stages of its preparation, then white currants develop a specific taste with a very subtle mushroom tone. White currants are also suitable for making all three types of wines, which are ready for consumption in the year of production.

RED CURRANT. It produces beautifully colored, very clear wines, but without a characteristic aroma. It is recommended to add raspberry, cherry or blackcurrant wine to red currant wine for flavor. Red currants are suitable for making all three types of wines.

RASPBERRIES. High-quality liqueur-type wines are prepared from the red-fruited raspberry varieties Usanka, Marlboro, Novost Kuzmina, Texas, and Kaliningradskaya. The wines have a beautiful color, a very strong raspberry aroma, are well clarified and are ready to drink the year they are made. Yellow and white raspberry varieties are not suitable for winemaking. Dessert raspberry wines have repeatedly received the highest ratings at exhibitions and tastings. It is not recommended to make dry raspberry wines.

STRAWBERRY. Strawberry varieties for making wine should only be colored (Komsomolka, Roshchinskaya, Koralka, Rubinovaya). There is no need to discard berries affected by gray rot. A small amount of these berries will help the wine clarify faster, as they contain a large amount of the enzyme pectinase, which breaks down pectin substances, which determine the clarity of wine. Good, delicate liqueur-type wines are made from strawberries. During storage they take on a tea color. Strawberries are not suitable for making dry wines. Wine made from strawberries affected by gray rot is ready for consumption only after 1.5-2 years.

Berries affected by gray rot can only be used when they are ripe. Berries that are affected by the fungus but are already dry and hard are unsuitable for winemaking. It is best to pick ripe berries at the initial stage of infection with the fungus.

Strawberries infected with other fungi (green - penicillium glaucum, black - aspergillus, glaucus and mucor) are not suitable for winemaking.

BLUEBERRY AND BLUEBERRY. Blueberries are recommended for making dry table wines. In their pure form, due to their low acidity, blueberries are not suitable for making dessert wines. Blueberries are a very delicate berry, so they must be processed immediately after picking, otherwise the wine will easily turn sour and acquire an unpleasant odor. Blueberries as an independent crop are unsuitable for winemaking. It is recommended to mix blueberry juice with blackcurrant juice before fermentation.

CRANBERRY. Due to its high acidity, cranberry juice must be heavily diluted with water, and therefore cranberry wine is watery. It is recommended to make dessert wines from it. As for juice, snow cranberries should be collected for wine, as they contain more sugar and less acids, and therefore have a more delicate taste compared to autumn cranberries. Cranberries keep well frozen, and therefore you can make wine from them throughout the winter. Cranberry wine clears well and is ready to drink the same year it is made.

SEA ​​BUCKTHORN. Among high-quality dessert wines, sea buckthorn wine attracts attention. Sea buckthorn wine is orange-yellow in color, soft, extractive, with an original pleasant aroma and a good, delicate taste.

RHUBARB. Although rhubarb is a leafy vegetable, the petioles of its leaves can be used to produce a light table wine with a unique aroma and a refreshing taste. To make wine, rhubarb petioles are collected in May, when they are still soft. Coarsened petioles are unsuitable for winemaking. Rhubarb petioles contain from 0.2 to 0.45% oxalic acid, which disintegrates when boiled. In this regard, rhubarb stalks, cut into small pieces with a stainless knife, are boiled in an enamel pan in a small amount of water until they become soft. Then the petioles are pressed together with water. If the rhubarb petioles are not boiled, the wine will have an unpleasant herbaceous taste. It is recommended to add rhubarb juice to apple juice prepared by pasteurization in the fall.

PREPARATION OF RAW MATERIALS FOR PREPARATION OF WINE

Collecting, washing and crushing fruits and berries for making wine are no different from these processes when obtaining juices.

PREPARATION OF THE PUSH. The method of processing the pulp to make wine depends on the consistency of the juice.

First way. In the pulp of fruits that have a liquid consistency of juice (cherries, white and red currants), immediately after crushing, add water in the amount of 200-300 g per 1 kg of pulp. The pulp is mixed with water and immediately pressed to extract the juice. The amount of water added to the pulp is recorded.

Second way. The pulp of fruits that have a thick juice consistency (black currants, gooseberries, raspberries, blueberries, plums) is heated before pressing in an enamel basin at a temperature of 60° for 30 minutes to facilitate pressing and more complete extraction of aromatic and coloring substances. Water heated to 70° is first poured into the basin (300 g of water per 1 kg of pulp). After heating, the pulp is pressed while hot. The amount of water added to the pulp is recorded.

Third way. One of the best ways to prepare pulp is to ferment it before pressing. In this case, there is no need to heat the pulp, with the exception of Japanese quince pulp. You can ferment the pulp of any berries, but mainly it is necessary to ferment the pulp of black currants, quinces, gooseberries, blueberries, apples, plums, etc. Before fermenting, it is recommended to heat the pulp of Japanese quince with water to 60° and then cool to 24°.

The crushed pulp is poured into an appropriate container: an enamel bucket, a glass container with a wide neck, an oak tub. Water heated to 24° is also added there at the rate of 250 g of water per 1 kg of pulp and a four-day starter of wine yeast. The amount of water added is recorded. The dishes should be filled with pulp to 3/4 of the volume. The pulp is mixed.

The dishes are covered with a clean towel and left to ferment in a room with a temperature of about 20-22°. The next day fermentation should begin. The pulp will rise upward with the released carbon dioxide, forming a cap over the wort. The risen cap of pulp must be stirred several times a day. If this is not done, the pulp may sour and all the wine will turn into vinegar. After 2-3 days the pulp is pressed.

Although this technique is complex and requires a lot of attention, it significantly improves the quality of the wine. During the fermentation of the pulp with alcohol formed during the decomposition of sugar, the coloring and aromatic substances located in the skin and around it are extracted.

Thus, wine made with fermented pulp is much more aromatic, more intensely colored and extractive.

Fourth way. Applicable only to rowan. Before pressing, rowan pulp is infused with water for 24 hours at a temperature of 10-12°. Dried rowan is infused for 3-4 days. For dry rowan, you need to take 3 times more water than for fresh. The amount of water added is recorded.

PRESSING. If pressing was carried out on a press in several stages, then the flowing juice of all fractions is different. First, gravity flows out from under the press without pressure; after pressing, the juice of the first pressure flows out, then the pulp is taken out, a little water is added to it, mixed, squeezed out again and the juice of the second pressure is obtained. The juice of the second pressure contains less sugar and acids than the first, but it contains a lot of aromatic substances. To prepare wine, you should use the juices of all fractions together. Juice with water from the press is already called wort. In the absence of a press for making wine, just as in the production of juices, the juice can be extracted by hand through a bag. You can squeeze the pulp using any device (juicer, etc.), but the quality of the wine will be worse.

The approximate yield of pure juice (without water) from 10 kg of various raw materials is as follows (in l):

DESSERT WINE

Wine made from natural juice is fragile, sour and tasteless. To reduce acidity and increase sugar content, the juice must be diluted with water and sugar added to it. Sugar is also necessary to produce alcohol in wine.

In production conditions, rectified alcohol is used to bring the strength of dessert fruit and berry wines to certain standards. At home, alcohol in wines accumulates through the natural fermentation of sugar by yeast.

Table 3

AMOUNT OF SUGAR AND WATER ADDED TO 1 L OF PURE JUICE (IN G)*

* (How to accurately determine the amount of water and sugar added to juice when making fruit wine is described in Appendix 2.)

** ( )

Wines obtained without alcoholization are much softer and more harmonious than those fortified with rectified alcohol, since the alcohol in them is completely assimilated with the elements of wine. In addition, they are enriched with fermentation by-products: glycerin, succinic acid, esters, aldehydes and other substances. They do not have the rough, burning taste caused by the addition of alcohol, which fortified wines get rid of only through many years of aging.

After pressing the pulp, the amount of wort is measured and the yield of pure juice is calculated (subtracting the amount of water added before and during pressing).

To correct the wort, water and sugar are added to it immediately after pressing (Table 3).

Table 3 shows the amount of water and sugar that must be added to 1 liter of pure juice to produce a dessert wine with approximately 16% alcohol (by volume) and about 0.8% acid.

People who prefer more extractive and acidic wines (about 0.9 acid) should add a different amount of water and sugar to the wort (Table 4). The strength of the wine in this case will be the same.

Plum juice, depending on the variety and area of ​​​​growing, has different acidity, so it is diluted with water to taste, and before fermentation sugar is added 200 g per 1 liter of wort (a mixture of juice and water) and 20 g per 1 liter of wort on the 5th and 10th day of fermentation.

Table 4

AMOUNT OF SUGAR AND WATER ADDED TO 1 L OF PURE JUICE (IN L)

* (Together with water added to the pulp before and during pressing)

Table 5

For ease of calculation and proper maintenance of the technological process, it is necessary to create a table for each homogeneous batch of wort (Table 5).

The temperature of the wort, amended with water and sugar, is measured. If the temperature is low, then the wort is heated to 22°. Then it is poured into glass bottles or wooden (well-steamed) barrels, filling them 3/4 full. If the wort has not been fermented together with pulp, then it is necessary to add yeast starter in an amount of 3% of the wort put for fermentation. No starter is added to the wort from fermented pulp. To feed the yeast, ammonium chloride is added to the wort (0.3 g per 1 liter of wort). The contents of the dish are thoroughly mixed by rocking until the sugar is completely dissolved. Then the container with the wort is closed with a cotton stopper, plate 5 is pasted and placed in a room with a temperature of 20-22°. The rest of the sugar is added in approximately equal parts on the 4th, 7th and 10th days of fermentation, dissolving in a small amount of fermenting wine poured into a saucepan.

In order to preserve the aroma of the wine and prevent possible oxidation processes that extremely deteriorate the taste of the wine, it is necessary to top it up. When topping up, it is very important to ensure that the wine used for topping up is completely healthy. If you add even a small amount of sick wine to a bottle of healthy wine, the whole wine will become sick. Wine for refills should be stored in small containers, such as bottles filled to the top. In order to always have wine for topping up, it is necessary to ferment the wort in at least two containers. One of the cylinders should be much smaller than the wine used for topping up. After the end of vigorous fermentation, fermentation proceeds quietly. During this period, the bottle is filled to the top, and from the smaller bottle the wine is poured into an even smaller container up to the neck. The cotton plug is replaced with a water seal. To make it, a curved glass tube is inserted with one end into a tongue and groove, and the other into a glass with weak sulfurous acid *, vodka or boiled water.

* (You cannot use sulfuric acid instead of sulfuric acid. Sulfurous acid is prepared by smoking water with sulfur wicks.)

Quiet fermentation usually lasts 3-4 weeks. The end of fermentation is determined by the absence of sugar to taste. At the same time, the wine begins to lighten. Sediment will form at the bottom of the pan. The wine must be separated from this sediment without becoming cloudy. To do this, place a bottle of wine on a stool, and empty dishes on the floor. Then a rubber hose is immersed in the wine so that it is 3 cm above the yeast sediment. On the other side of this tube, clear wine is drawn into the mouth and, when it begins to flow, the end of the hose is lowered into the bottle below. The remaining yeast sediment is poured into a smaller bottle, allowed to settle again, after which the clear wine is drained in the same way. The grounds are filtered through a cloth filter.

The wine removed from the sediment is filled into clean cylinders up to the neck, sealed with corks and placed in a cold room to settle. After a month, the wine is removed from the sediment again, just like the first time.

Such wine is called wine material. It is not maintained according to sugar standards, and therefore is inharmonious. To give the wine material fullness of taste and sweetness, sugar is added to it: for liqueur wines 200 g per 10 liters, for dessert wines - from 100 to 160 g per 1 liter. Sugar is added in the form of syrup, dissolving it when heated in a small amount of poured wine. The finished sweet dessert wine is poured into cylinders 3 cm below the edge of the cylinder or bottled also 3 cm below the edge of the bottle, tightly sealed with corks and, if the corks are cortical, filled with resin. Labels are placed on the bottles with the name of the wine and the year of its production.

Dessert wine is a strong drink. Properly prepared, it is not subject to vinegar souring and does not mold at any storage temperature. But when stored at temperatures above 15° in an incompletely filled container, it becomes cloudy, turns brown, oxidizes and acquires a very unpleasant taste, so the container must be filled with wine completely. Wines from different cultures acquire the best possible taste at different aging periods. Thus, wines made from white, red and black currants, raspberries, and cherries are ready for consumption after 2/3 months. Wines from gooseberries and strawberries become more harmonious and softer in taste after half a year, and wines from strawberries affected by gray rot and rowan acquire better qualities after a year. It is recommended to store them in a completely sealed container at a temperature of 15° and below.

BLENDED DESSERT WINES. In some cases, fruit wines turn out much better if they are made from a mixture of juices of different crops. You can also mix various ready-made wine materials in the following quantities:

Clarified wine materials are blended after they are removed from the lees. After blending, they are allowed to sit for two weeks, removed from the sediment a second time, bottled, corked and stored, like dessert wine.

Every gardener can and should select blends in accordance with the crops from which he makes wine. To do this, the finished wine materials are measured in a 100 g glass, in various combinations, into bottles, these components are written down, the contents are mixed and tasted. The combination with the best taste is noted, and the prepared wines are mixed in this combination in the required quantity.

SEMI-SWEET WINE

Semi-sweet wine is characterized by less alcohol, sugar and less extract than dessert wine. This is a light, pleasant drink. For its preparation, fruits and berries with a rough taste (rowan) or with very high acidity (cranberry, Japanese quince) are not recommended. The squeezed juice (same as for dessert wine) is diluted with water and sugar (Table 6).

All processes: fermentation, topping up, removal from sediment - are carried out in the same way as when preparing dessert wine.

The finished fermented dry wine material is processed in two ways to condition the wine with respect to sugar.

First way. Sugar is added to the finished, clarified wine material removed from the sediment (50 g per 1 liter of wine). Semi-sweet wine, having low alcohol content, is fragile and easily ferments. To give the wine strength, it is pasteurized.

The finished sweetened wine is poured into bottles up to half the height of the neck and sealed with corks.

Table 6

AMOUNT OF SUGAR AND WATER ADDED TO 1 L OF PURE JUICE (IN G)

The corks are tied with string to prevent them from being pushed out during pasteurization. The bottles are placed in a pan of water on a stand. The water in the pan should be at the same level as the wine. The water is heated to 75° and maintained at this temperature for 30 minutes. Then the bottles are removed. When the wine has cooled, the strings are removed from the corks, the corks are pressed tighter and filled with sealing wax or tar.

Second way. The finished material, without sweetening, is bottled, capped, the corks are filled with sealing wax and stored until use. Before use, sugar syrup is added to the finished wine material to add sweetness.

The syrup is made from the juice of berries from which wine is made. To prepare the syrup, add 800 g of granulated sugar to 1 liter of berry juice. Then the juice is heated until the sugar dissolves, poured into small bottles, closed with boiled cork stoppers, tied with a string and pasteurized for 15 minutes. at a temperature of 75°. Then the plugs are filled with paraffin or resin. To make the syrup aromatic, the crushed berries should be slightly heated in an enamel pan before squeezing the juice out of them. In the absence of sugar syrup from berry juice, you can prepare syrup using water, but it is better to use the same wine. In the latter case, the syrup does not need to be pasteurized.

Before drinking, add ready-made syrup to the wine to taste. It is recommended to add about 0.5 cups of syrup per 1 liter of wine.

A very tasty wine is obtained if, instead of syrup, 50 to 100 g per 1 liter of linden or flower honey are added to it. Honey must be added to wine just before drinking. Apple and gooseberry wines especially benefit from this.

It is better to store dessert and semi-sweet wine at temperatures below 15° Celsius, since at higher temperatures its taste deteriorates.

DRY WINE

Table (dry) wine is a light, low-degree wine (not exceeding 12°), containing no sugar (fermented “dry”). A good table wine should have a light varietal aroma, a soft harmonious taste with pleasant acidity. Berries with a heavy, strong and pungent aroma are unsuitable for making table wines. For example, raspberries are an excellent raw material for making dessert wines, but they are not suitable for table wines. The same applies to strawberries, rowan and those varieties of gooseberries that have a strong specific aroma, for example, Black Negus, Muscat and others.

The best table wines are made from grapes, apples, cherries, white currants and especially from some varieties of gooseberries, for example English yellow, English green. Table wines can be made from red currants, but their quality is somewhat worse. A good dry wine is made from rhubarb.

When making table wine, many of the processes are the same as when making dessert wine. Everything that is stated regarding the collection, washing, crushing of fruits, heating of the pulp, pressing and clarification also applies to the preparation of table wines. Fermentation on pulp is not recommended. It is better to prepare the pulp of crops that are difficult to release juice for pressing using the second method (heating the pulp).

In table winemaking, when improving the composition of fruit and berry juices by diluting with water to reduce acidity, it is necessary to comply with the conditions for preparing wine. It should be taken into account that apple wines lose up to 2 g of acid per 1 liter of water during fermentation. Gooseberry wines lose less acid during fermentation, while currant wines do not lose acidity. The acidity of table wines cannot be greatly reduced, since low-grade wines with low acidity ferment poorly and spoil easily (Table 7).

All the required amount of sugar is dissolved in water and added to the juice before fermentation begins. Juice with water and sugar is poured into a container or barrel to 3/4 of its volume, 2% yeast starter and 0.3 g per 1 liter of ammonium chloride mixture are immediately added there.

It is very important to ensure that the starter is in the stage of vigorous fermentation. After adding the starter, the container with the juice left for fermentation is covered with a cotton dowel and isolated from direct sunlight. On the second or third day after adding the starter, the juice begins to ferment rapidly.

Table 7

AMOUNT OF WATER AND SUGAR ADDED TO 1 L OF PURE JUICE (IN G)

* (Together with water added to the pulp before and during pressing.)

Fermentation is the most important process in the production of table wines. The quality of the resulting wine largely depends on the correct fermentation. One of the main factors influencing the quality of wine is the fermentation temperature. The temperature of the wort set for fermentation must be brought to 18-20°. During the entire fermentation period, it is necessary to ensure that the temperature does not rise. Higher temperatures promote the development of acetic and lactic bacteria.

Vigorous fermentation usually lasts 4-5 days; after the end of violent fermentation, you need to replace the cotton dowel with a water seal and immediately begin topping up the dishes in which the wine is fermenting. You need to top up with wine of the same type every 2-3 days so that the dishes are topped up with wine in 10 days. When topping up, the water seal is removed and then put back in place. In the future, the wine is topped up as needed, but at least once a week.

The wine used for topping up must be completely healthy in taste.

If the wine is not topped up, but left in an incomplete container, it can spoil, become covered with wine bloom or turn into vinegar.

After the vigorous fermentation in the wine, there is a quiet fermentation (about 1 1/2 months). During this time, the remaining sugar in the wine is converted into alcohol and carbon dioxide. Sugar should not be tasted. During this same period, the wine gradually brightens, and by the end of quiet fermentation it must be removed from the sediment. If you leave wine on the lees for a long time, it can acquire an unpleasant yeasty aftertaste. It is better to avoid filtering. Wine is poured into bottles or cylinders up to half the neck. The dishes are tightly sealed with a steamed cork stopper, filled with resin and a label is pasted with the name of the variety and year of manufacture. If the wine is bottled, they are stored lying down at a temperature of 2 to 15°. At higher temperatures, it is easily susceptible to spoilage and disease.

VERMOUTH - FLAVORED WINE

Vermouth is a blended dessert wine flavored with a tincture of various herbs. To prepare vermouth at home, it is convenient to prepare wine materials separately, and mix them after removing the wort from the yeast in the same way as described when preparing blended wines. Wine materials for vermouth are prepared in the same way as for dessert wine. Vermouth can be white or red depending on the wine materials included in it.

After blending, vermouth is poured into cylinders up to half the height of the neck, capped and left for

2 weeks for infusion. After 3 weeks, the finished vermouth is bottled for consumption in the usual way.

PREPARATION OF fragrant TINCTURE FOR VERMOUTH. An herbal infusion is prepared with vodka. For 250 g of vodka add (in g): yarrow - 4, cinnamon - 3, mint - 3, nutmeg - 1, cardamom - 2, saffron - 1 and wormwood - 3. You can prepare an infusion of thyme, Bogorodskaya herb, violet rhizome , fragrant minnow, wormwood.

The herbs are crushed, placed in a bottle with vodka and allowed to brew for a week, shaking the bottle with tincture daily.

HONEY WINE

The best honey for making wine is linden and meadow (flower). Honeydew honey is not suitable for winemaking.

From pure honey, since its acidity is very low (no more than 0.4%); You can't make wine. It is recommended to prepare honey wines with apple juice with the addition of gooseberry or pear juice, or with white currant juice.

Since 100 g of honey on average contains only 70 g of sugar, they take slightly more honey by weight.

Instead of 100 g of sugar, take 140 g of honey. Honey wines are slightly opalescent and must be clarified with agar-agar.

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Elderberry wine

Recipe No. 1

Rinse the elderberries with running water and leave for half an hour to drain. Place clean berries in an enamel pan and add 10 liters of water. Place the pan on the stove and cook for 2–2.5 hours. Then strain the liquid. Pour the resulting juice into the pan again and add 2 kg of sugar. Cook the syrup for another hour over low heat, then set aside and cool. As soon as the liquid becomes slightly warm, add 1 tablespoon of fresh yeast, having previously dissolved it in a small amount of syrup. Mix the liquid thoroughly and cover with a lid and then with cloth.

When the mixture has fermented, collect and remove the foam that has formed on the surface. Pour into a wooden barrel, cover tightly and leave for 4 weeks. The resulting drink is bottled and ground. For storage they are lowered into the cellar.

Recipe No. 2

In dry weather, collect elderberries and wash thoroughly under running water. Simmer the berries in a water bath for 1 hour (it’s better to put them in the oven). After the berries have cooled, squeeze out the juice by placing them under a press. Add 200 g of granulated sugar to 1.2 liters of juice and place in a warm place for fermentation. Fermentation of the juice should take place in an open vessel for 30–35 days, after which it should be bottled, capped tightly, can be ground, and placed in a cool place. Wine prepared in this way is good quality and has a wonderful aroma. When consumed, it can be added to raisin wine. This creates a unique bouquet.

Lingonberry wine

Recipe No. 1

Wash 2 kg of lingonberries and leave for 20 minutes to drain. Place them in a wooden barrel and pour in 5 liters of red wine. Close the container tightly. If you don't have a wooden barrel, you can also use glass containers. Infuse the berries for 2 months, then drain the liquid. Crush the berries and squeeze through a double layer of gauze. Combine the resulting mixture with wine, stir and leave for another month in a tightly sealed container. After this time, carefully pour the wine into bottles so as not to stir up the resulting sediment. Seal the bottles tightly, you can tar them, and put them in any cool place. They should be stored horizontally and shaken as little as possible.

Recipe No. 2

Wash 2 kg of lingonberries thoroughly with running water and leave for a while to drain. Place a small amount of berries in the prepared container, cover with a layer of wormwood (a total of wormwood requires 200 g). Then again the berries, and so continue to layer. Pour the resulting mass into 6 liters of wine, close and place in a dark place for 2 months, after which drain the wine and strain. Remove wormwood sprigs from the remaining mass and squeeze out the berries. Combine the resulting mixture with wine and leave for another 20–25 days. Then pour into bottles without shaking the sediment. Seal the bottles tightly, tar them and store them in a cool place.

Cherry wine

Recipe No. 1

Pits are removed from 1.5 kg of cherries, half of them are crushed and the other half is thrown away. Crush the cherry mass and place it in a prepared glass jar or barrel. Pour sugar syrup from 1.5 liters of water and 1 kg of sugar. Place water and sugar in a saucepan and cook until foam stops forming on the surface, which must be removed. The syrup is cooled to 60–65 °C and only then is it poured into the cherry mass. Chopped cherry pits are also added here. The mixture is stirred, covered and infused for 10–12 days, and the room temperature should be 16–18 °C. During this time, stir the mixture with a wooden spoon 2-3 times a day. This is done in order to prevent the appearance of mold and vinegar fermentation on the surface of the wine. The container must be filled so that 1 /10 it remained free and the juice did not mix during vigorous fermentation.

After 10–12 days, strain the resulting wine through a double layer of gauze, squeeze out the mixture of cherries and seeds and mix with the wine. Then pour the drink into a bottle, seal tightly and leave for 5-6 weeks. Stoppers should be made of rubber, wood or bark. This is necessary so that a glass tube can be inserted into it, onto which a rubber tube is put and immersed in a vessel with water. During infusion, sediment will fall to the bottom and the wine will become transparent. After infusion, the drink is bottled, tightly corked and aged. Aging improves taste and aroma. After 2 months, the wine is ready and can be consumed. It is best to store the drink at a temperature of 10–12 °C for no more than a year. It is better to drink an open bottle immediately, since during storage the wine oxidizes and deteriorates.

Recipe No. 2

Remove pits and stems from 800 g cherries. Crush the resulting cherry mass and place in a prepared container (preferably a barrel). 1 /3 crush cherry pits. Place the crushed seeds in a separate pan, pour in a little cherry juice and 100 g of sugar. Boil and cool. Pour the resulting mixture over the cherry mixture and close. Infuse at a temperature of 12.5-14 °C for 1.5–2 months. At the end of fermentation, strain, squeeze out the mass consisting of cherries and crushed seeds through a layer of gauze, and mix with wine. Place the wine in a bottle and close it with a rubber stopper, in the middle of which there should be a glass tube. Put a rubber tube on it and lower it into a vessel with water. Leave for 20 days. During this time, the wine will become transparent, and sediment will form at the bottom.

Pour the drink into bottles, seal tightly, or even tar it. Infuse in a cool place for two months, after which the wine is ready. But such wine does not last long. Therefore, it is advisable to drink it within one year from the date of bottling. Store in a cool place.

Recipe No. 3

Remove pits from 6 kg of cherries and mix with 800 g of black currants. Rub the resulting mass thoroughly. Grind 135 g of cherry pits in a separate bowl. It is best to use a wooden masher. Place the cherry-currant mass, chopped cherry pits and 500 g of sugar into the prepared bowl. Mix everything and cover with a grape leaf. Close the container tightly and bury it in sand for storage (you can sprinkle the container with sand). Leave in this position until the mixture begins to ferment. During fermentation, ensure that the barrel is always full, adding cherry juice each time. When the mixture stops fermenting, strain it, squeeze the juice out of the berries, mix everything and leave to ferment again. Seal with a stopper that has a glass tube with a rubber tube attached to it. Place the other end of the rubber tube in a jar of water and leave for two months. Then pour the clear wine into bottles so as not to disturb the sediment settled at the bottom. Seal the dishes, you can even tar them, and put them in the cellar. After 20–25 days, the wine is ready to drink.

Cherry wine without fermentation

To prepare 3 liters of juice, you need to take sweet black cherries and remove the seeds and tails from them. Leave the cherry pulp for 24–30 hours. Then squeeze the mixture under pressure and pour into the prepared container. Add 1 kg of sugar, which is dissolved in a small amount of juice, and 0.6 liters of good vodka. Stir the resulting mixture and leave for a month. After the mixture has infused, it is bottled. If the wine is not light and transparent enough, it is cleaned with fish glue. Tightly corked bottles are lowered into the cellar. After 2–3 months, the wine is ready for drinking.

Pear wine

It is better to take wild pears, they are more fragrant. Crush fairly ripe pears and, placing them under a press, squeeze out the juice. Pour the prepared mass with water and leave for 1-2 days, then squeeze out the juice again under pressure. Mix the resulting juices, place in a saucepan and simmer over low heat. Then increase the heat almost to a boil, removing any foam that has formed from the surface. Remove the boiled juice from the heat and cool to 44–50 °C. To cool, it is better to place the liquid in a wooden container. Strain the juice and put it back on the fire. Then cool again to 44–50 °C. Repeat the operation 2-3 times until the juice becomes astringent. Pour the solution into the barrel, without adding 5–6 cm to the top. Plug the barrel, but leave a small hole for the gas to escape. At the end of fermentation, strain the wine and can be bottled. During the preparation of the drink, various sugary substances can be added to pear juice, such as purified honey, sugar, potato molasses, raisins, etc. Wine infused in bottles for 1–1.5 months is ready for drinking. Store in a cool place, preferably in a cellar.

Pear-apple wine

Pears and apples are the most suitable raw materials for making wine. They take second place after grapes. Abroad, pear-apple wine is known as cider. This drink is widespread everywhere.

Various varieties of pears and apples are used for wine. Pear wines as such are produced quite rarely. They are usually used as a component for various fruit and berry wines.

The fruits are thoroughly washed with flowing water and all rotten parts are removed. For grinding, you can use a grater or meat grinder. The resulting mass is placed in a prepared clean container and left for two days. During this time, stir it several times with a wooden spoon. To make 10 parts of wine, you need to take 12 parts of fruit, and 1 /3 must consist of sweet fruits, 2 /3 - from sour ones.

After two days, the mass is pressed and the resulting juice is poured into a barrel. The squeezed mass is diluted with water, mixed and placed in a prepared fermentation container. The resulting worts are mixed at the end of vigorous fermentation. In order to enhance the aroma of the wine, a canvas bag with a small amount of freshly dried elderflower flowers and 2-3 pinches of coriander is placed in the fermenting wort. The bag is tightened with a string to prevent the contents from getting into the drink. The tincture is filtered and bottled. If the wine is not clear enough, add a little fish glue. After a month, the wine is ready to drink.

Blackberry wine

An excellent sweet wine is made from blackberries. It tastes like old port. The juice obtained from blackberries ferments easily and is almost not susceptible to disease. Fermentation can take place in a room with a fairly low temperature. It is best to take well-ripened berries for making wine, otherwise the drink may turn out too watery and without the proper aroma.

Recipe No. 1

First, prepare currant juice (2 l), since these berries ripen much earlier. To ensure that the juice is preserved and does not ferment until the time when blackberry juice (2 liters) is made, you should proceed as follows. First, lightly smoke the barrel in which the juice will be stored. Place the currants in a saucepan and steam for an hour in a water bath. Then, using a press, squeeze out the juice and boil in an enamel pan over low heat for 3-5 minutes. Cool to 35–40 °C, pour into a barrel and close tightly.

This way the currant juice will be stored until the blackberry juice is prepared.

Well-ripened blackberries are placed under a press. The resulting juice is filtered. Then 2 liters of blackberry juice, 2 liters of currant juice, 5 liters of water and 2-3 kg of sugar, previously dissolved in a small amount of liquid, are placed in the container. The resulting mixture is stirred and set for fermentation. During the fermentation process, the content of tartaric acid in the solution will not exceed 5%. They leave for 1–1.5 months, after which they are filtered and bottled, which are tightly sealed. Store in a cellar or any other cool place

Recipe No. 2

To prepare table blackberry wine, you need 3.5 liters of blackberry juice, 3.5 liters of water, 1.8 kg of granulated sugar, 7.5 g of cream of tartar. These components make 7.5 liters of wonderful aromatic wine. Pre-dissolve sugar and cream of tartar in hot water and cool. When the syrup has cooled to a temperature of 35–40 °C, it can be mixed with juice (the syrup should not be too cold or too hot).

Pure blackberries are placed in a certain container and sprinkled with a small amount of sugar. Leave for 24 hours, after which the berries are ground. The resulting berry mass is placed in a room where the temperature should be 16–17 °C. The mixture must be stirred occasionally. After the mixture has infused, the juice is squeezed out under pressure. To obtain a higher-quality drink, you need to infuse for 30–35 days, closing the container with a stopper that has a glass rod on which a rubber tube is placed, the other end of which is placed in a jar of water. The wine will become transparent, and it can be bottled, tightly corked and tarred. Store in the cellar. After two months, the wine is ready to drink.

Strawberry wine

Recipe No. 1

You will need 4 liters of strawberry juice, 2 liters of water, 1.2 kg of sugar, 10 g of tartaric acid, 0.5 liters of distilled water.

Well-peeled strawberries are placed in an enamel bowl and covered with sugar. Leave for a day, then add water and mix thoroughly. The resulting liquid is poured into the bottle and closed. Place in a cool place and leave for 2-3 months. The fermented liquid must be filtered, and the berry mass must be squeezed out and removed. The wine obtained after the first infusion does not have proper transparency, so the drink is infused for a month in a cool place, the bottle is closed with a stopper containing a glass rod on which a rubber tube is placed. The other end is placed in a vessel with water. The wine is ready and needs to be bottled. It is not recommended to store opened wine for a long time, since when exposed to air it oxidizes and loses its acquired aroma.

Recipe No. 2

Rinse the berries with running water and leave for 2-3 hours to drain. Place berries (4 kg) in layers in the prepared bowl, sprinkling with sugar (1.2 kg), without crushing the berries. Berries are poured into the bottom of the dish, and only then sugar, etc. Place in a cool place and leave for 1.5–2 days. The resulting liquid is filtered, and the juice from the berries is squeezed out. Take exactly as much water as the amount of juice. Pour into a glass bottle and place for fermentation in a room with a temperature of 10–15 °C. At the end of fermentation, add a little sugar and the wine is ready. They bottle it and put it in the cellar for storage.

Strawberry wine

For 1.5 kg of strawberries take 1 kg of sugar and 1.5 liters of water. With this ratio, the strength of the wine is 16–18°. During the fermentation process, sugar is added in two stages, which allows fermentation to begin earlier and proceed more fruitfully.

Syrup is boiled from 1 kg of sugar and 1.5 liters of water and cooled to the temperature of fresh milk. Strawberries are kneaded, placed in a bottle and filled with prepared syrup. The resulting mixture is left in a room with a temperature of 17–18 °C. During fermentation, it is recommended to stir the mixture with a wooden spoon 2-3 times a day. This is done to prevent mold from appearing on the surface and to prevent the occurrence of acetic fermentation. Spoons made of any metal are not suitable. After 8-10 days, the juice is filtered and the berries are squeezed. Pour into a bottle, where “quiet” fermentation will continue, which lasts 5-6 weeks in the container, close with a stopper with a glass tube inserted inside, onto which a rubber tube is placed. The other end is immersed in a vessel with water. As a result of “quiet” fermentation, sediment falls to the bottom and the wine becomes transparent. It is poured into bottles, tightly corked and aged. During aging, the processes occurring in the drink improve the aroma and taste. After two months, the wine is ready to drink. Store it at a temperature of 10–12 °C for no more than a year.

Gooseberry wine

Recipe No. 1

Gooseberries are taken in such quantity as to make 1 liter of pure juice. In addition, 1.7–1.8 liters of water and 700–800 g of sugar are required.

To make wine, you can use both unripe berries and completely ripe ones. With ripe berries, the fermentation process occurs much later, but the wine has a good aroma and excellent taste. The berries are placed in an enamel pan, crushed and a small amount of water and sugar is added. Place the dishes in a cool place, stirring 1-2 times a day with a wooden spoon. After 3–4 days, the mass is placed under a press, and the resulting juice is poured into a bottle, adding sugar and water. Place for fermentation in a warm room. After fermentation, the wine is filtered and bottled. Store in a cool place.

Recipe No. 2

This wine is made from not quite ripe berries, so the method is slightly different from the previous one - from ripe berries.

2 parts of the berries are crushed and placed in a barrel. The berries are crushed as thoroughly as possible. Add 2 parts of water to the resulting mass. Leave for one day, after which the pulp is squeezed out through a coarse cloth, adding 5 parts of water to the mixture. Add 1–1.2 parts of sugar to the squeezed juice. Then the resulting liquid is poured into a barrel and closed with a lid. Place in a room at a temperature of 10–15 °C and leave for 1–2 days. At the end of fermentation, the wine will be cloudy and not clear enough. You can remove sediment from it with fish glue.

The resulting sediment will sink to the bottom. The wine must be carefully drained without mixing the liquid.

For strength, you can add good vodka to pure wine. The amount of vodka is taken twice as much as the amount of sugar used. In this case, vodka is 2 parts. The liquid is mixed with a wooden spoon and poured into bottles, which are tightly sealed and greased. It is best to store at a temperature of 8-10 °C for one month, after which the wine is ready for consumption. In the future, the storage temperature can be reduced, so it is best to place the bottles in the cellar.

Recipe No. 3

This recipe is used to make dessert wine. First, you need to get pure juice (1 l) from the berries. Gooseberries are washed with running water and debris is removed. The berries are placed in a saucepan and steamed for an hour in a water bath. The steamed mass is cooled and crushed. Cover the pan with a lid and place in a cool place for 2-3 days. After which the mass is pressed. You need to take as much water as there is juice and pour over the pomace. Stir the mixture and leave for three days, then press again. Mix both juices obtained after two pressings and add 250–300 g of sugar per 1 liter of juice. Pour the resulting solution into a bottle, close and leave for 1.5–2 months, then pour into bottles, seal tightly and tar. If the wine is not clear enough, then add a little fish glue to the drink.

Recipe No. 4

Juice is prepared from berries. To do this, clean berries are steamed and pressed. Pour water, the amount of which should be equal to the juice obtained, into the pomace. Leave for 2 days, then press again. Mix the juices obtained after two pressings, add sugar. Place in a bottle and place in a warm place to ferment. Then strain the wine and store it. Alcohol, which is produced in large quantities, makes the wine durable and less susceptible to spoilage.

Raspberry wine

Recipe No. 1

A syrup is prepared from sugar and water. 1 kg of sugar is poured into an enamel pan and 1.5 liters of water are poured. Place on fire and boil. Cook until foam stops forming on the surface, which must be removed periodically. The syrup is ready and is removed from the heat. Cool to the temperature of fresh milk. The berries are placed in a prepared container and filled with syrup.

The mixture is infused at a temperature of 16–18 °C, stirring 2–3 times a day with a wooden spoon. To prevent the juice from overflowing during fermentation, the container is left 1/10 empty.

After 8 days, the juice is separated from the fruit mass and bottled, where “quiet” fermentation will continue. Therefore, you need to take a wooden or rubber lid, since a glass tube is inserted inside, onto which a rubber tube is put. The other end is placed in a jar of water. The wine is infused for 5–6 weeks.

After 6 weeks, the sediment will sink to the bottom and the wine will become clear. It is bottled, tightly closed and placed in a cellar for aging. After 2 months, the wine is ready to drink. During this time, the taste and aroma improve. The finished wine is stored at a temperature of 10 °C, but not more than a year.

Recipe No. 2

1.5 kg of raspberries, 3 liters of water, 1 kg of sugar.

This wine is made in the same way as described in recipe No. 1, but the amount of sugar is doubled. However, this wine is less stable and the alcohol content is 10–12 °C. If you want to get a stronger wine, you can add good vodka, which will not contain fusel oils, otherwise the raspberry aroma will be destroyed.

Another drawback of this wine is that it easily undergoes vinegar fermentation.

Recipe No. 3

Raspberries are crushed and filled with water. For 10 parts of berries take 4 parts of water. It is best to place the berry mass and water in an enamel pan, cover with a lid and leave in a warm room. After two days, strain the liquid and squeeze the berries thoroughly. After straining, add 1 part of currant juice to the resulting juice. Dissolve 5 parts of sugar in a small amount of liquid, mix with raspberry and currant juices. The wine is placed in a container and set for fermentation. Then it is bottled, tightly corked and resinous. If after fermentation the drink does not obtain the desired transparency, then you can add a little fish glue and let it sit for another 8-10 days, and only then bottle it.

Wormwood wine

To prepare wormwood wine, you can use any ready-made wine: apple, pear, raspberry, cherry, grape, etc. Wormwood will give the drink a unique aroma and slightly tart taste.

It is best to take the upper parts of the plants, and if you do not have wormwood growing, then it can be purchased at any pharmacy. Particular attention should be paid to the expiration date of the herb, as this may affect the taste of the wine. When preparing the drink, it is best to use an oblong bag in which the herbs are placed. It is undesirable for parts of the herb to end up in the wine. Instead of a bag, you can use gauze or a bandage, fold it two or three times and tie it tightly.

Recipe No. 1

Place fresh or dried wormwood into the prepared bag. Strain the finished wine through it two or three times. It can be cold, but for greater effect it is better to warm it slightly, but under no circumstances boil it. As soon as the wine takes on a wormwood taste, you can add a little sugar (the amount depends on your taste).

Recipe No. 2

There is another way to add wormwood flavor to wine. Place a small amount of dry or fresh wormwood branches into a bag. Tie it well so that it does not come undone during the infusion process, and dip it into the wine. Keep it until the wine is saturated with aroma. Depending on the taste, you can keep the bag there as long as you like. The finished wine is slightly sweetened. Pour into bottles and seal tightly. Stored in the cellar. The drink can be consumed after 3–4 weeks.

Plum wine

Recipe No. 1

Rinse the plums with running water, place in a saucepan and add water. Cook over low heat for 5–7 minutes, then cool in air. Perform this operation 2-3 times.

Place the cooled plum mass in a prepared container and leave to ferment at a temperature of 20–25 °C. After fermentation, press the mixture and carefully squeeze out the juice from the fruit. Leave the resulting mixture to ferment again. If after this the wine is not clear enough, add a little fish glue. Pour the resulting drink into bottles and place it in the cellar. After 4–5 weeks, the wine is ready to drink.

Recipe No. 2

Place white plums in an enamel bowl and add water. Boil the plums and cool in the open air. Then add sugar and cook again. Once the mixture has boiled for 2-3 minutes, cool it again in the air and add a bag with 3-4 clove buds. Remove the bag from the cooled mixture and strain the mixture. Pour the resulting juice into the prepared container and leave for 3-4 days. After that, clean the wine and pour it into bottles, close tightly and tar. After 13–15 days, the wine will be ready for consumption. The drink tastes like port wine.

Recipe No. 3

Pour the plums with water in which sugar-containing substances have previously been dissolved. This could be sugar, honey, malt extract or any other sugar substances. Cover the pan with a lid and place in a warm room for fermentation. The pan should not be filled tightly with plums, it should be left free 1 /9 or 1 /10 part of the container, since during vigorous fermentation the mixture may overflow. After fermentation, strain the mixture and squeeze out the plum mass. To clarify the wine, you need to place a small amount of fish glue in a container and let it sit for 10-15 days. Pour the wine into bottles without disturbing the sediment. Close tightly and lower into the cellar. After 3–4 weeks the drink is ready for consumption

Black currant

Blackcurrant in its pure form is the least suitable for making wine. It makes the drink too spicy, which not many people like. But as a supplement, blackcurrant is an excellent material. It is better to crush the berries and let the resulting mass ferment, only then squeeze out the juice. Typically the juice is used to make mixtures. But you can also make pure wine, strong and slightly sweet.

Pure currant wine

Recipe No. 1

Crush the currants and place in an enamel pan. Cover with a lid and leave the mixture to ferment. After 3-4 days, squeeze out the juice. Dissolve 500 g of sugar in a small amount of water. Pour 1 liter of blackcurrant juice, 2 liters of water and syrup made from 500 g of sugar into the bottle. Close the bottle and place in a dark place for fermentation. It is filled with the mixture in such a way that 1 /10 the container remained empty, otherwise the mixture would spill out during fermentation. Strain the fermented mass and add a little fish glue to the wine so that the sediment settles better and the wine becomes clear. Pour the finished drink into bottles. Store in a cool place. After a month, the wine can be consumed.

Recipe No. 2

The wine is made in the same way as described in recipe No. 1. But here the sugar content per 1 liter of juice is 250–300 g. The result is a unique drink that is not like any wine made from grapes. Many people prefer this wine. It is served to the table as a light table wine.

Recipe No. 3

Collect the ripest blackcurrants. Place on a wooden surface and let dry in the sun. They are removed in the evening. Do this for 2–3 days. Then place in a water bath and lightly steam. Squeeze out the juice and add sugar. You can use honey. For 0.4 liters of blackcurrant juice you need 200 g of sugar. For the strength of the drink, after fermentation and purification, you can add 250–300 ml of alcohol or good vodka that does not contain fusel oils to the drink, as they can spoil the aroma. Pour the resulting mixture into the prepared container and place in a cool place for 6 months.

Recipe No. 4

Collect well-ripened, ripe blackcurrant berries in a dry container and place in the sun for several hours. Then remove the debris and stems and place in a prepared container, in which to crush with a wooden masher. If the crushed mass is quite thick and sticky, then it is better to add a small amount of water. If the resulting mass, on the contrary, is quite liquid, then you should add a little sugar and mix the resulting mixture. The container taken should be filled to 2 /3 volume, otherwise during fermentation the mixture will splash out and this will create additional inconvenience. Cover the container with a lid and leave to ferment. After vigorous fermentation is complete, seal the container with a lid and insert a wooden pin into the middle. Then, when fermentation is over, close the bottle tightly. The wine should sit on the grounds for 2–2.5 months, after which the liquid should be strained and the juice should be completely squeezed out of the berries. Clarify the wine and bottle it, seal tightly. After 2–3 weeks, the wine is ready to drink.

Assorted black currants

Recipe No. 1

Place 400 g of sugar, 200 g of fragrant honey in an enamel saucepan and add a small amount of water. Place on the fire and bring the resulting mixture to a boil, but do not boil. Pour 1 liter of blackcurrant juice, 1 liter of gooseberry juice, 3.5 liters of water and cooled syrup into the prepared container. Mix everything and place in a warm room for fermentation. After fermentation, strain the wine and add fish glue. After 10 days, the wine will be cleared and can be bottled, tightly corked and tarred. Place in the cellar for storage. After 5–6 weeks, the wine is ready to drink. Store bottles of drink in a horizontal position and shake as little as possible. Wine matures better when left at rest and when the storage temperature is maintained at a constant temperature.

Recipe No. 2

Pour 1 liter of black and red currant juice, 5.5 liters of water into an enamel pan, add 2.5 kg of sugar. Mix everything and place in a warm place for fermentation. The pan should be filled so that 7~8 cm remains free. Cover with a lid and allow the liquid to ferment. Pour the purified wine into bottles and put it in the cellar for storage.

Recipe No. 3

The strength of this drink is 16–18°. Place all the berries: red, black currants, gooseberries and blackberries in a saucepan and steam a little in a water bath. Then crush with a wooden masher and cool in the fresh air.

While the berries are cooling, you can prepare a syrup from 2.5 kg of sugar and 4 liters of water. Place sugar and water in an enamel pan and boil. Cook for 10–15 minutes over low heat. Cool to a temperature of 45–50 °C and pour into the berry mass. Stir the resulting mass and leave to ferment at a temperature of 17–18 °C. During fermentation, you need to stir 2-3 times a day with a wooden spoon to prevent the formation of mold on the surface and the formation of vinegar fermentation.

After 10–12 days, strain the mixture and carefully squeeze the juice out of the berry mixture. Pour the resulting juice into a bottle and place in a warm place for further fermentation, which will last 5-6 weeks. During fermentation, a stopper with a glass tube is used. You also need to have a rubber tube, one end of which is put on a glass tube, and the other is placed in water (Fig. 10).

Rice. 10. Stopper with glass and rubber tubes

The sediment will settle to the bottom after 6 weeks and the wine will become clear. Now it can be bottled and placed in the cellar. This wine is infused for 2 months, after which it can be consumed.

Recipe No. 4

Clear 3 kg of black currant berries and 3 kg of gooseberries from stems and debris. Place 6 kg of berries in a prepared container and add 3 liters of water. The berries should not be crushed. Place the resulting berry mass in a warm place and leave for 18–20 hours to infuse. Then strain the liquid and squeeze out the berries. Place the liquid in a prepared container and place in a cool place to clarify. Then pour the juice into another container, being careful not to stir up the sediment. Add strong white wine or good vodka at the rate of 0.5 liters of vodka per 3 liters of juice. Mix everything, seal the container tightly, leave for 3–3.5 months. For lovers of sweet wines, you can use sugar, which is taken to taste.

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The intense rhythm of life and stress force us to look for spiritual activities to relieve internal tension and relax. Such a hobby could be making wine at home, learning all the intricacies of winemaking and homemade wine options from various berries and fruits. Alcoholic drinks made from grapes, raspberries, cherries, mulberries, currants and many other berries will delight you with their aroma and enchanting aftertaste.

Making wine at home is a process that includes several stages, after mastering which you will certainly become a master of winemaking. Your hobby will not take up a lot of your time, but it will require patience, observation and the desire to make magical nectar for the gods.

Wine grape varieties, fruits, and berries are suitable for making wine. There are wines of various strengths and types, such as fortified, strong, dry, sweet, semi-dry and semi-sweet, varietal or blended.

Step-by-step preparation of wine at home

Stage I: preparation of wine yeast

To make delicious homemade wine, you need to prepare a wine starter, the so-called yeast, in advance, a week or a week and a half before harvesting or purchasing raw materials. Yeast microscopic organisms live in colonies on the outer parts of berries and fruits. There are especially many of them on grapes.

How to prepare wine yeast

Recipe No. 1

Grind a half-liter container of unwashed raspberries in a ceramic mortar (can be replaced with strawberries, cherries or currants), pour them into a 1-liter glass jar, add half a glass of sugar and a glass of water.

Close the jar tightly with a lid and carefully shake its contents to thoroughly mix and dissolve the sugar. Pour into a dark bottle, cover with several layers of gauze and secure with an elastic band.

We place the bottle for 4-5 days in a dark and warm (25-27 degrees) place for the growth of lactic acid bacteria. After the allotted time, we filter the fermented mass through cheesecloth and obtain a high-quality wine starter.

Recipe No. 2

Pour grated raspberries (2 cups) into a liter jar, add half a glass of water, a couple of teaspoons of sugar and the same amount of vodka or alcohol (we buy at the pharmacy). Alcohol can be replaced with vodka - 6 tsp.

Shake and pour a few drops of ammonia into the mixture. We put the jar in a dark place at room temperature and try to shake the mixture every day. Wine yeast is ready in 3-4 days.

The starter must be used no later than 10 days from the date of its preparation. During this time, the yeast will settle to the bottom of the bottle, and therefore it should be taken into account that its concentration at the bottom of the bottle is much higher than under the neck.

For the so-called “cracker” we use the following proportions:

• 200 g wine yeast: 100 g sediment: 10 l juice.

To make dessert wine:

• 300 g: 10 liters of juice.

Stage II: preparation of raw materials

Only ripe fruits and berries are suitable for wine. Overripe fruits lead to rapid vinegar souring, and in unripe fruits, excess acid will prevent you from obtaining a high-quality drink. The raw materials must be sorted out, rotten and moldy specimens must be removed without regret, otherwise even a few berries can destroy the entire volume of wine material. As you understand, bacteria that are undesirable for wine material live in such berries.

Berries and fruits should be collected on dry, rainless days. They do not need to be washed (microorganisms live on their surface), but put into use immediately. If the fruits have large seeds, they must first be removed, otherwise the almond bitterness and unusual smell will be transferred to the wine.

Stage III: grinding raw materials or obtaining pulp

This is a very important stage in making wine at home! Usually the berries are crushed, and this applies not only to grapes. To do this, use a press, a meat grinder with a large grid and special graters.

All parts of the devices must be made of stainless steel, wood or coated with ceramics. Wine raw materials have high acidity and on low-quality material it quickly oxidizes, which leads to a slowdown in the fermentation process, foreign tastes and odors of the final product.

It should also be noted that it is unacceptable to grind berries or fruits into puree. We get a minimum amount of juice from the puree.

Stage IV: fermentation and extraction of pulp

As microorganisms work, the raw materials you use for wine impart color and aromatic substances to the juice. Therefore, homemade wine made from ground berries and fruits is much tastier, has an intense color and aroma, when compared with a drink made from pure juice.

How to make homemade wine with pulp?

We pour the crushed raw materials into a glass container (or an oak barrel) with a container suitable for the entire amount of pulp. Add prepared wine yeast in the above proportion and purified water heated to 25 degrees - at the rate of 0.25 liters of water per 1 kg of pulp. Those. pour 1.25 liters of water into 5 kg of pulp. The fermentation container should be filled to 2/3 of its volume, no more. You can also distribute all the raw materials into 3-liter jars.

We cover the neck of the bottle with gauze in several layers and place it in a room with a temperature of 20-22 degrees for fermentation, which becomes visible the very next day. Fermentation is accompanied by the appearance of a foamy cap on the surface of the pulp, which we mix with the rest of the mass a couple of times a day, releasing carbon dioxide.

It is necessary to stir, otherwise the whole mass may turn sour and you will not get wine, but homemade vinegar. After about a week, the pulp can already be strained, or rather, squeezed out. 10 kg of pulp yields approximately 5-6 liters of natural juice.

The first pressing guarantees the best quality of the wine material, elite, one might say. By adding water to the pulp after the first extraction and squeezing the juice again, we get a table variety of the drink. The technology for making berry or fruit wine at home involves mixing all the pressed products with pulp in one container (the first and subsequent pressings). We will consider this stage below.

Stage V: wort preparation

This stage answers the question of how to place the must to obtain high-quality homemade wine. The must is the basis of the wine, and therefore it must have the correct parameters.

Natural wort, as a rule, has high acidity and low sugar content. Only grapes and some fruits (apples, pears of some varieties) have good performance. The remaining berries produce juice with a high content of tartaric acid and low sugar, and therefore require dilution with water and the addition of sugar.

We use soft, filtered, odorless and neutral water for the wort. Sugar must first be dissolved; it is advisable to boil the syrup, pouring it into the wort when it has cooled.

All proportions of water and sugar depend on the fruits and berries from which you make wine. The more acidic the juice, the more water and sugar you need to add. We have summarized the basic proportions of sugar and water in a table:

Juice – 1 l	Quantity of water, ml	Quantity of sugar, g	Fortress, vol.
Apple	100	240	14-15
Crimson	500	370	16-18
Cherry	500	350	15-16
Bilberry	200	300	14-15
A mixture of black and red currants	1100	530	13-15
Gooseberry	200	250	14-15

• 20 g of sugar in 1 liter of wort without water increases alcohol by 1%.

Those. If you add 180 g of sugar to a liter of wort, then the estimated strength of the wine will be 18 vol. After analyzing the plate, you can already vary the water and sugar content for different juices. Also be sure to keep in mind that adding sugar to water increases its volume in the following proportion: 60 g of sugar in 60 ml of water gives 70 ml of syrup. Accordingly, our wort volume will increase.

Experienced winemakers advise sticking to approximately the following proportions:

• 3 kg of berries – 3 liters of water. Total – 6 kg. Then you need exactly a third of sugar. Those. Divide 6 kg by 3 and get 2 kg of sugar.

This calculation is, of course, easier to carry out, but it is very approximate. When you create your own homemade wine recipe, you will have your own proportions to suit your individual taste preferences.

Stage VI: fermentation of the wine must and its further clarification

So, having prepared the wort and poured the workpiece into the prepared container to two-thirds of its capacity, we need to build a water seal so that the resulting carbon dioxide leaves the container with the wort, and fresh oxygen does not enter. To do this, the bottle must be securely sealed with a cork or any other lid, and a hole must be made in its center into which a thin tube must be inserted to remove gas.

Usually, a glass from a pharmaceutical pipette is inserted into the lid of the container and a plastic or rubber tube is put on it (can be replaced with a thin cambric, which is sold in hardware stores). This tube should be lowered into any container with water.

Place the container with the prepared wort in a dark place (not completely dark, but without direct sunlight) with a room temperature of 20-22 degrees for about 20-25 days. For convenience, we place it not on the floor, but on a stable stool or stand, so that later it will be convenient to “skim the wine from the sediment.”

During the fermentation process, sugar turns into alcohol, releasing carbon dioxide, which escapes through the tube you provided with the bottle of wort. The fermentation process gradually slows down, which can be observed by the activity of air bubbles in a jar of water.

Over the next 2-3 weeks, the fermented wine material should lighten. During this period, the yeast gradually dies, sinking to the bottom of the bottle, taking with it all the solid particles in the wort. When this stage is completely over, we will need to separate this sediment from the settled product. This process is called “removing the wine from the lees.”

Stage VII: removing the wine from the lees

This stage is one of the most important. If you overexpose wine material with dead yeast fungi, they will give it an unpleasant odor and bitter taste. Therefore, we must carefully drain the settled wine using a rubber or plastic tube with a diameter of about 1 cm.

Carefully, so as not to shake the bottle in any way (otherwise the sediment will easily rise and cloud our precious nectar), open it and lower the tube into the liquid, lowering its end at least 2-3 cm above the level of the sediment. Using the free end of the tube, we perform a short suction of air and direct a stream of clarified wine into the prepared clean dishes.

Stage VIII: bottling and storage of homemade wine

So, we got dry wine by preparing it at home. It is better to store it in dark glass bottles (the ideal option is a factory bottle of sparkling wine - champagne), close it with corks and place it in a horizontal position.

Store in a cool, dark place. We try not to shake them or move them from place to place, since light fermentation may still occur for several weeks. The drink will be fully suitable for serving after 60 days.

If you don’t like dry wines, you can add sugar when pouring into a container, but it is better to sweeten the finished product, since homemade wine does not store well with sugar.

If you want to store sweet and dessert wines, then add sugar to the filtered starter drink, dissolving it. After that, filter again. Pour into glass containers (preferably 0.7 l bottles) and place them horizontally, store at a temperature not exceeding 10 °C, i.e. in a cold cellar. Under other conditions, the wine may begin to ferment and turn sour.

Making different types of homemade wine

By varying the content of sugar and alcohol in dry homemade wine, we can make a drink for every taste and type:

To prepare this assorted wine you will need: 500 g strawberries, 500 g black currants, 500 g raspberries, 500 g early apples, 500 g red currants, 500 g cherries or cherries, 500 g early pears, 500 g plums, 500 g gooseberries, 900 g sugar, 4 liters of vodka.

Wine from assorted berries at home should be prepared gradually, as the berries and fruits ripen. Prepare a glass container with a volume of 10 liters. We sort out the ripe garden strawberries, wash them, dry them, pour them into a prepared container, pour in 400 ml of vodka and add 100 g of sugar.

Close the container with a stopper with a water seal and leave for fermentation. Then we gradually prepare and add raspberries, currants, gooseberries and all other berries and fruits to the container.

Pre-pit the cherries, cherries and plums. Remove the stems and cores from apples and pears.

When all the ingredients for the Assorted berry wine are placed in the bottle, close it with a cork and leave for 4 months.

Shake the liquid periodically.

The resulting wine is strained, filtered, bottled and kept for another 2-3 months before drinking.

Assorted wine with honey at home

The homemade assorted wine with honey includes the following ingredients: 500 ml apple juice, 500 ml pear juice, 500 ml red currant juice, 500 ml white currant juice, 4 kg honey, 20 g yeast, 4 liters of warm water.

We dilute honey in 4 liters of warm water, boil until it stops foaming.

We remove the foam. Cool the syrup to 30°C, pour into a fermentation container, add yeast, pour in fruit and berry juice.

At the end of fermentation, remove the wine from the sediment, pour it into another vessel and let it stand for 2-3 months.

We filter the finished wine and bottle it.

Assorted wine from a mixture of berry juices

For assorted wine from a mixture of berry juices, take: 5 liters of strawberry juice, 3 liters of red currant juice, 2 liters of pear juice, 2 kg of sugar.

Combine strawberry juice with pear and red currant juice, pour into a glass container and leave in a dark room at room temperature for 4-5 days.

Then strain the mixture, pour it into another container and leave for 24 hours. Add sugar, close with a stopper with a water seal, and keep in a warm place for 1 month.

The resulting wine is removed from the sediment, corked and kept for another 1 month, releasing carbon dioxide once a week. We pour the finished wine into bottles.

How pleasant it is to surprise guests and relatives with home-cooked dishes and try new recipes from different cuisines of the world! Even more unusual is making your own wine. Homemade wine is a pleasant drink (alcoholic!) with a bright taste and aroma of your favorite berries or fruits (or maybe a combination of both). Today we will look at how to make wine at home correctly in order to preserve the entire palette of flavors.

Homemade wine: important points

• Be sure to ensure there is a clean room and clean utensils.
• It's ideal to make homemade wine in oak barrels, but don't be discouraged if you don't have them. Wine will be no less tasty in glass bottles (the main thing is to follow all other recommendations). Such glass cylinders must have tight, airtight lids with rubber tubes embedded in them (the tubes must fit tightly, air should not leak anywhere around the edge).
• A prerequisite for delicious homemade wine is high quality raw materials. Homemade wines can be very diverse in taste, since you can make wine at home from different fruits and berries. Pears, apples, plums, apricots, currants, grapes and many other types of raw materials are suitable, the main thing is their quality. These should be moderately ripe fruits and berries, without damage and without rot. Mechanical damage can be cut off (for example, a dark spot on an apple).
• Before preparing wine, the raw materials are usually not washed, since the yeast on the skins contributes to the very fermentation that “produces” our wine. A very dirty apple, for example, can be wiped with a towel.

There are also mandatory conditions, the fulfillment of which is the key to obtaining delicious homemade wine.

1. Sugar proportions. The amount of sugar will affect the strength of the wine according to the principle: increasing sugar increases the strength of the wine. If you want fortified wine, add more sugar. Take into account the characteristics of the raw materials themselves. For example, apples can be quite sweet, so the main thing is not to overdo it. Too much sugar can cause an important step in wine making - fermentation - to not begin.
2. Set and maintain the optimal temperature for fermentation. It is approximately 20-25 degrees.
3. Maintain optimal acidity of the environment during the fermentation process. It is 0.5-0.6%. Excessive acidity of the juice will make the wine unsuitable for storage and tasteless.

In order to make wine at home, you need to go through three main stages:

1. obtaining juice from high-quality raw materials is called wort;
2. wort fermentation;
3. clarification of the resulting wine.

Now, through these stages, we will take a step-by-step look at how to make wine at home.

Extracting juice from raw materials

• We prepare the highest quality raw materials, carefully selecting fruits and berries, getting rid of foul-smelling or rotten fruits, wiping dirty ones (remember - it is not advisable to wash them, as you will wash away all the bacteria necessary for the main process - fermentation).
• We mash the berries with a masher; the fruit can be passed through a juicer or a powerful electric grater. Squeeze out all the juice.
• Now you need to strain the juice until it is as clear as possible. Pass it through several layers of gauze; you may have to do several such transfusions. This stage of purification is very important, as we get rid of pectins, which can negatively affect the quality of the wine. In addition to the fact that pectins can cause the wine to become cloudy, during the fermentation process they can release ethanol, a dangerously toxic alcohol.
• Strain the juice, add sugar. Most berries and fruits have a sugar content of 10%, with the exception of grapes, which contain 16-25% sugar. We increase the sugar content by 10-15%, that is, add about 100-150 grams of sugar per liter of juice. Remember the important points (see above) when adding sugar.
• If the juice is too sweet (for example, apple juice), it must be balanced with an acidic environment, adding, for example, currant juice, plum juice or any other sour juice. If the juice is too sour, it should be diluted with water, reducing the acidity to optimal (this is a matter of taste).

Fermentation process

• Pour the prepared juice into clean containers or into a barrel with a narrow neck. Fill the containers to 2/3 of the volume, because... During the fermentation process there must be room for the resulting foam; they say the wine “plays” here.
• Seal tightly with a lid and straw. Place the end of the tube in a glass of water. This design will allow us to observe the fermentation process - air bubbles will escape into the glass. This process of bubbles coming out will mean that you did everything correctly. Air should not get into our container, otherwise everything will be spoiled.

Home wine

• Let's move on to the last stage of the conversation about how to make wine at home.
• For about a week you observe vigorous fermentation. But since we need tasty and high-quality wine, we won’t rush and wait 1-2 months. During this time, the wine stands at a temperature of 20-25 degrees, remember? Optimal temperature for fermentation.
• After this time, you need to let the wine “rest” in a cool place for another month. At this time, the wine will become transparent, because all the sediment will go to the bottom.
• Now you need to pour the wine into bottles so as not to raise sediment, use a hose to do this. Bottled wine is sealed with corks and stored at a temperature of no more than 10 degrees.

Here's how to make wine at home. A delicious drink for a festive dinner or a savory addition when preparing gourmet dishes!

Homemade wine can be easily made from any seasonal berries. For each variety there is a special technology that will reveal the taste and aroma of the drink. Today we will present you the best recipes for homemade wine from different berries.

Blackberry wine

This drink has an amazing smell and original taste. We offer you a simple recipe for homemade berry wine, which you can easily put into practice:

• Place 2.5 kilograms of berries and mash them thoroughly.
• Fill the blackberries with six liters of water and place in a cool place for four days.
• Strain the mixture through a fine sieve. Leave the liquid in a separate bowl, mash the berries with your hands and fill them with water again (you need four liters).
• After six hours, strain the blackberries, and then the berries should be squeezed and discarded.
• Combine both infusions together, add 250 grams of honey and one and a half kilograms of sugar.
• Pour the resulting mass into a wooden barrel, close it tightly and place in a cool place.

In six months you will be able to enjoy a wonderful aromatic drink.

Rose hip wine

Here is a simple recipe for berry wine at home. Read our instructions carefully and repeat exactly the sequence of actions:

• Thoroughly clean one kilogram of ripe rosehip and rinse it in running water.
• Remove all seeds and then transfer the berries to a five-liter jar.
• Pour sugar syrup into a bowl (a kilogram of sugar per three liters of water) and cover it with a loose cloth.
• Place the future wine in a warm place for three months. Remember to shake the contents of the jar periodically.
• When the specified time has passed, strain the juice, bottle it and place it in the basement (you can also put them in a box with sand).

Remember that the longer wine is stored, the stronger it becomes.

Strong redcurrant wine

This drink will remind you of the bright sunny days of last summer. Read the recipe for homemade redcurrant wine here:

• Grind six kilograms of berries and then mix them with 1.5 kilograms of sugar and a liter of water. If you want the wine to have a tart taste, then you do not need to remove the branches.
• Wait for the currants to ferment, and then drain the liquid into a separate container.
• For ten liters of wine you will need one kilogram of sugar and one liter of vodka (you can replace it with cognac). Mix the ingredients and let them brew for seven weeks.
• After this, the wine should be filtered and bottled.

The drink will be ready in four months.

Homemade wine recipe from frozen berries

If you have strawberries and cherries in your freezer, you can easily prepare a delicious invigorating drink from them. Read the recipe below:

• Combine 500 grams of cherries (pitted) and 400 grams of strawberries in a blender bowl.
• Pour one glass of water and add 250 grams of sugar.
• Whisk the ingredients and place them in a jar.
• Stir two grams of yeast and a spoonful of sugar in a glass of water, and then pour the liquid over the berries.
• Add another glass of water to the future wine, cover the jar with gauze folded in several layers, and place in a warm place for three days. Shake the dishes at least once a day.
• When the specified time has passed, strain the liquid, pour it into a new jar, add 250 grams of sugar and place under a water seal in a dark place.
• Repeat the straining process after two weeks. Taste the wine and add a little more sugar if necessary.

After this, the wine can be bottled or immediately consumed for its intended purpose.

Homemade blackcurrant wine recipe

Winemakers love currants very much, as this berry ferments well, and the taste of the drink is unusual and tasty. Blackcurrant wine is very tart, and therefore it is often prepared with the addition of other components. But we want to offer you a classic recipe for homemade berry wine. For it you need to prepare the following ingredients:

• Three parts water.
• One part sugar.
• Two parts of berries.

How to cook:

• Sort the berries and place them in a container with a wide neck. Grind it with a blender, mixer or any available means.
• Dissolve half the sugar in warm water and then add the syrup to the currants.
• Cover the dish with gauze and leave it alone for several days. Remember to periodically shake the liquid or stir it with a wooden spatula.
• Strain the future wine, pour it into jars and close with a water seal. Taste the juice and add sugar if necessary.
• After two or three weeks, when fermentation has stopped, pour the wine into new jars and seal it again with water seals. Place the wine in a cool place.
• Every three weeks the wine should be filtered and checked for sweetness.

After a couple of months, pour the drink into bottles and place them in the cellar. This wine will be stored for no more than one and a half years, since we did not use preservatives for its preparation.

with mint

Homemade berry wine recipes are so varied that it is difficult to choose from them. But we offer a wonderful option that is easy to prepare and will not take much effort from you.

• Boil syrup from two kilograms of sugar and three liters of water.
• Place the zest of one lemon and a large bunch of mint in a small container. Pour some of the syrup over the food and close the lid. Wait until the liquid cools down.
• Wash three kilograms of blueberries, sort them and grind them in a blender to a puree.
• Place the prepared products into a large bottle and pour in the syrup. Leave the wine to ferment at room temperature for seven days, making sure to stir it regularly.
• When the required time has passed, carefully drain the liquid so as not to disturb the berries.
• Cover the new container with a lid equipped with a long tube. Place the end of the tube in water and leave for another ten days.

After this, bottle the wine and let it brew for four months.

Strawberry wine

All recipes for making homemade wine from berries are similar to each other, but there are some differences between them. Therefore, carefully read our instructions:

• Sort through a kilogram of strawberries, remove the stems from the berries, and then put them in a saucepan.
• Grind the strawberries with a blender or rub through a sieve. Add a kilogram of sugar to it and mix.
• Transfer the puree into a wide-necked container, pour in 500 ml of hot water and leave for four days in a warm place.
• When the required period has passed, remove the foam and strain the liquid through paper filters and a sieve.
• Add half a liter of vodka to the drink, shake, pour into clean bottles and place them in the cellar.

In just a few days you will be able to taste delicious strawberry wine.

Red rowan wine

This unusual one will surely appeal to you. Read the recipe for homemade rowan berry wine below:

• Separate the rowan berries from the branches and place in the freezer for 12 hours. After this, pour boiling water over them and heat for half an hour.
• Drain the juice (you need to save it) and pour hot water over the berries again. This time they need to be left for five hours.
• Combine the strained liquids. For every liter of wine, take a liter of water and a kilogram of sugar.
• Add yeast starter to the wort and wait until the wine ferments. Don't forget to shake it periodically.
• After a few weeks, strain the liquid and pour it into clean bottles.

Store wine in a cool place.

Chokeberry wine

Here is a very simple recipe for a delicious drink:

• Sort through the berries and mash them with your hands. You can also use a meat grinder or blender.
• Add sugar (1 to 3) and water (3 to 1) to the rowan.
• Pour the resulting mixture into a jar and place it on it. Place the end of the hose in water and make sure that it does not dry out.
• Place the container in a cool, dark place.
• After three months, strain the wine and bottle it.

Viburnum wine

Prepare an excellent strong drink with a tart taste. The recipe for homemade berry wine is simple:

• Separate the berries from the branches, chop them and fill them with water (200 ml per kilogram of pulp) and add sugar (100 grams per kilogram).
• Wait for the viburnum to ferment (about three days), then strain the juice and add more water and sugar.
• Next, the wine must be prepared using conventional technology.

If you want to prepare it, take 500 ml of water and 350 grams of sugar for one liter of juice. If you decide to make a table, you will need to take 1.7 liters of water and 300 grams of sugar.

Rose hip wine

Thanks to our simple recipe, you can prepare an original drink:

• Take a kilogram of fresh berries, rinse and sort them.
• Prepare syrup from six liters of water and 500 grams of sugar. Mix it with bread yeast (you need 10 grams) and a teaspoon of citric acid.
• Place the rose hips in a bottle and fill it with syrup. Leave the future drink alone for a week.
• Strain the liquid and bottle it.

If you want to make sparkling wine, then pour the drink into champagne bottles and add sugar and raisins to each spoon. Don't forget to screw the plugs to the neck using wire. Store the bottles in a box with sand, immersing them up to the neck.

Even in the northern part of Russia, a huge number of berries ripen in the summer, which makes this time of year the best time for cooking. The preparation process is extremely simple, and the raw materials are free. So, in this article we will tell you how to make homemade wine from berries while they are fresh, and also provide recipes for making wine from frozen raw materials.

Cherry, strawberry and raspberry wine

Traditionally, the most wine berries are currants (black and red), raspberries, cherries and strawberries. Raspberries ferment so well that they are used as an additive to improve the fermentation of wines made from other raw materials.

To prepare a drink from some varieties, it is necessary to use additional water to improve the release of juice. Wine made from cherries, strawberries and raspberries is no exception. We specifically do not include water in the list of ingredients, since everything depends on the variety and time of harvest, and the exact amount of water is determined “by eye.”

So, to make wine from berries we need the following ingredients:

• 5 kilograms of berries. The proportions can be almost any, but we recommend not reducing the proportion of raspberries below 15% to ensure good quality;
• 2.5 kilograms of sugar (by increasing the proportion of raspberries, the sugar content can be reduced);
• 150 grams of dark raisins.

Now we’ll tell you exactly what needs to be done to make delicious berry wine:

1. First of all, you need to rid the cherries of pits. It is recommended to do this carefully, trying not to damage the pulp too much, otherwise some of the precious juice will be lost.
2. We grind the raw materials. For this purpose, you can use a meat grinder or blender.
3. Squeeze out the juice.
4. Fill the pulp with water and leave for a day.
5. Add sugar and raisins.
6. We put it in a dark place, wait for the fermentation process to begin, and then install it (or a more familiar glove).
7. Fermentation will continue for about a month. You will know about its completion by the glove - it will deflate. After fermentation is complete, the sediment must be drained.
8. Pour into bottles, wait for the required time (as long as patience allows).

If you correctly follow the specified sequence of actions, the result will be a drink of a rich ruby ​​hue, the taste may vary depending on the initially chosen proportions and the ripeness of the raw materials.

Frozen berry wine

Many prudent owners expose fresh berries to heat treatment(to put it simply, they put them in the freezer), thereby providing themselves with supplies for the cold season. The good news for the winemaker is that berry wine can be made at home from frozen raw materials.

Here is a simple recipe according to which you can easily make wine from frozen berries. You will need the following ingredients:

• 3 kilograms of frozen raspberries, strawberries, currants and cherries. You can safely experiment with proportions - it all depends on what your freezer is filled with;
• 2 kilograms of granulated sugar;
• 2 liters of water;
• 150-200 grams of dry raisins;
• 50-200 milliliters of 96% alcohol (optional).

Important point– strong berry wines can also be made using this recipe; to obtain the desired alcohol content you will only need to slightly adjust the volume fraction of alcohol.

1. Defrost the raw materials at a temperature of 4-8 degrees. For this purpose, you can move them from the freezer to the refrigerator for a day or two, having previously set the required temperature of the main chamber. The juice obtained during the defrosting process should also be used to make wine.
2. Grind the resulting products to a puree, add sugar.
3. Heat in a water bath until the sugar is completely dissolved.
4. Drain the mixture and add raisins.
5. Install a water seal and put the container in a warm, dark place for 2 weeks.
6. When the fermentation process is complete, carefully drain the liquid through cheesecloth, being careful not to damage the sediment.
7. If you are a supporter of fortified wines, add ethyl alcohol.

Homemade frozen berry wine made using this recipe will contain some gas, giving it some similarity to sparkling wines.

So, after reading this article, you probably already realized that absolutely anyone can make wine at home. It is winemaking that allows you to fully unleash your creative potential - after all, even the recipes we have given suggest experimenting with the proportions of different berries.

And wine made from frozen berries will be an excellent solution if you have managed to stock up on nature’s gifts for the winter.