Himself winemaker

And today, in our age of vain, making homemade wine can bring a lot of joyful creativity minutes. Apart from the usual apple, rowan, currant wine connoisseurs of this case offer craftsmen try to make blends of different fruits and berries.

Know what you want

It should be remembered that each juice should be diluted with water and sugar separately, is in strict accordance with its needs, and then pour everything in common fermentation. How much sugar and water added — depends on how much acid in which juice and natural sugars. And, of course, need to know what kind of wine you want to receive — dry sour or sweet dessert.

Selection of packaging

For the fermentation of wine is best to use glass bottles, and the volume of container to be one-third more liquid poured there, otherwise the fermentation process goes bad. The bottle must not be too warm environment, since the temperature during fermentation, and so raised to 30 degrees. But too cool fermentation may be interrupted.

Measure sugar

After three or four days after the start of fermentation, when it began to decline, open the bottle, rinse the tube and add the sugar. He laid three receiving equal shares. On the seventh-eighth day of fermentation begins to subside again. Add a third of the sugar. The bottle was very tight and close to save it even temperature is wrapped with a cloth or thick paper. The optimum temperature at this time of 17-19 degrees. If you now get a bottle of air, risks becoming a wine vinegar.

End of fermentation

In good conditions, fermentation may end six weeks after the last bookmark sugar: no bubbles, wine brightened, precipitate. But do not rush, make sure the end of fermentation. And proceeds to the first transfusion of wine to get rid of the yeast sediment. The bottle is now needed is less, since the air in it should not be. It carried away in a cool place for four weeks. Then the process repeats itself, that is a clear wine again carefully drained, and the precipitate is thrown clear liquid ripens a month.


Then the wine is pasteurized in hot water: it was heated to 60 ° and hold the bottle for 10-15 minutes. Tube covers the neck, but if necessary, and air flows. Then the bottles are closed tightly. Pasteurization significantly improves the taste of the wine, allows it to be stored for a long time, and lost half a degree of alcohol is not necessary to regret.

Like this post? Please share to your friends: