Wine has become a very popular drink. And Isabella wine has become even more relevant. Isabella wine is not that difficult to make, even at home. If there are grapes in your garden, then you are generally very lucky.
So, the first thing you need to do is collect all the grapes. When picking berries, you need only high-quality grapes. You can’t mix good berries and unripe ones, for example.
Then we put the mass that we got from our legs into a food container. Then fill it with water to a third of the grape mass.
Be sure to sprinkle sugar on top. After this process, the mass will begin the fermentation process.
Then a foam will begin to appear, this foam will need to be stirred and the mass will be left to ferment again. Afterwards, you need to pour the resulting liquid into bottles.
These bottles will need to be covered with cotton swabs.
After a few days, the cotton wool will need to be replaced with rubber gloves, making small holes in them.
You will need to wait until the glove falls, and after it falls, you will need to add about two hundred grams of sugar for each liter.
As a result, when the entire fermentation process is over, we will definitely need to let our bottles sit for another thirty days.
For further storage, our wine will need to be poured into containers that can be tightly closed.
Wine Isabella simple recipe
Wine made from grapes has long been considered a very useful product, as it helps against many diseases. Today, this drink is very useful when there is blood pressure and weakened immunity.
Now we will describe a simple recipe for Isabella wine:
First you need to collect the grapes, separate them from the branches, and select them.
Then we carefully seal your container, but you will need to make a small hole. You need to insert a tube into this hole and carbon dioxide should come out of it, which will cause fermentation.
Therefore, oxygen will not get there and all fermentation will occur.
The final point will be to place our containers in the basement or cellar for a couple of months. But in no case should we forget about the whole process, because sometimes it will be necessary to mix the contents of our containers.
Wine Isabella step by step instructions
Nowadays, ordering wine drinks in restaurants has become very popular.
Wine is a very tasty and even healthy drink in some cases.
How to prepare such a drink yourself?
Wine Isabella step by step instructions:
First The next step is to prepare the grapes themselves. You need to tear the berries from the branches and sort them according to their quality. It is imperative to select good berries from unripe or rotten ones.
Second The next step is to extract juice from the grapes. To do this, we need to put all the selected berries in a container and mash it until juice is obtained.
Third step is preparing the container. Usually they use either barrels or large ten-liter bottles. We will pour the resulting juice into two-thirds of our containers.
Fourth The next step is to sprinkle our containers with juice with sugar and let the fermentation process begin.
Fifth The next step is to prepare special small tubes through which carbon dioxide will come out of our containers. This is how the fermentation process will occur.
Sixth The next step will be to move our containers to the basement or cellar, where the entire fermentation process will take place.
By following these instructions, you will end up with a wonderful wine that you can treat everyone with.
Isabella wine finishing process
The final process must be approached with caution, just like the entire process of making Isabella wine.
After we have prepared all the containers and put gloves with holes on them, we must wait until the glove begins to inflate.
Our second step will be to pour the resulting wort and add two hundred grams of sugar for each subsequent liter. Then you will need to mix everything thoroughly and heat it up.
Then you need to pour all the contents into the bottle again and wait until the fermentation process is over. Then, the best thing would be to take the contents of our containers to the cellar or basement and after completing the third fermentation process, you need to wait another thirty days.
Afterwards, our wine will be ready for use. And in order for our resulting drink to have a longer shelf life, you will need to pour it into containers of approximately one liter and seal the contents well.
This is our final process of Isabella wine and now you can treat it to all your friends.
Wine Isabella recipes
Today, there are many different types of recipes for making Isabella wine. Now we’ll talk about two types of Isabella wine recipes.
The first recipe is this:
We collect all the grapes, clearing them of grape branches and sorting them. Under no circumstances should you combine good berries with unripe or rotten ones.
We fill the contents with plain water to thirty to forty percent of the contents of the pulp. Then you will need to add sugar according to the mass of the resulting pulp.
On average, you need about forty grams of sugar per liter and leave it for three or four days. Then you will get a kind of cap, which will later need to be removed and about forty percent of boiled water added to the pulp and left to ferment again.
When all the sugar has fermented, you will need to use special small tubes to take and pour the contents into bottles and hide them in the basement for a few more months.
At the end of the period, our Isabella wine will be ready for use.
The second recipe is this:
You need to take five kilograms of grapes, three kilograms of sugar and twelve liters of boiled water. Crush all the grapes, sprinkle the contents with sugar and add water.
Leave the result for a week. Then you will need to add more water and leave our contents for a month. After the set time has passed, the resulting mixture will need to be filtered and bottled.
You can also watch the video Wine from Isabella. Isabella - movie 1
You can also watch the video Wine from Isabella. Isabella - movie 2
Many winegrowers grow grapes not just for pleasure and delicious berries, but also to make the best homemade wine. After all, winemaking, like viticulture, dates back many millennia.
Over the years, countless ways to make homemade wines have been created and tested.
Although at first glance making wine is not so difficult, you should not begin this process without good preliminary preparation.
Today we will introduce you to the features of making wine from the Isabella grape variety. We will describe in detail the grape processing technology and give examples of several recipes.
Features of the Isabella grapes: why is the variety so valued in winemaking?
This variety is one of the few that is classified as both table and technical. In other words, it is grown both for fresh consumption and for processing. In particular, the variety has the following several advantages:
- Good survival rate and stability of a vigorous bush.
- Attractive appearance of bunches and berries.
- High levels of juice content in berries.
- When processed, you can get juices and wonderful red wine with a characteristic sour taste.
Thus, thanks to its good resistance, the variety is very easy to grow. Wherein, one bush is capable of producing fairly abundant harvests, which will allow you to prepare a large amount of wine. In particular, with the mass cultivation of this variety, from one hectare of grape plantings it is possible to collect from 60 to 75 centners of harvest.
With good home care for grapes, you can achieve higher results.
What medicinal properties does the Isabella variety have?
Products made from this grape variety are very good suitable for treating colds and upper respiratory tract diseases. Consuming both fresh Isabella grapes and wine made from them is an excellent expectorant. In addition, wine perfectly warms up colds, so mulled wine is often made from it.
What do you need to know about the technology of making wine at home?
Making wine, like any other culinary recipe, has its own characteristics and proportions. By taking into account all the features of winemaking technology, you can obtain a product of very high quality, however, it is also very easy to make a mistake.
First of all, you need to prepare the necessary equipment and ingredients for wine in advance. In addition to the grapes themselves, the specifics of preparation and processing of which we will talk about below, wine definitely needs sugar for fermentation.
Also, in advance you need to purchase and thoroughly wash a special fermentation container that could accommodate your entire grape harvest (or several such containers). During fermentation, air will come out of the grape juice, but getting air into the juice itself is highly undesirable. Therefore, it is also necessary to have a special water seal, which many people often use with ordinary rubber gloves.
And of course, you will need containers for bottling ready-made wine.
How to properly process grapes for further use in winemaking?
To make wine, you don’t need to select the most beautiful and largest bunches of grapes. Any will do, but it is very important to inspect them all thoroughly and remove rotten, dried and green berries. After all, they can greatly spoil the taste of wine.
Another very important note: grapes should never be washed Before squeezing the juice, it will be enough to simply wipe the bunches with a dry, clean cloth. There is no need to be afraid that some harmful bacteria will get into the wine - they will all ferment and become completely harmless. After all, all these natural bacteria are just the opposite and serve as natural components of the fermentation of grape juice, acting as substitutes for yeast.
Let's start squeezing juice: how to get a pure product?
Before you get pure Isabella grape juice, you need to make pulp out of it, that is, crush the grapes. In order to suppress it, you can use an ordinary masher, which is used for making mashed potatoes.
Of course, ideally it is better to use a press, but for small quantities of grapes at home it is easy to do without it. Your main task is to crush each berry so that it releases its juice.
Next, the pulp needs to be placed in a colander or gauze. If you can’t strain the juice well the first time, you can pass it through a colander again. You can use the resulting juice for further preparation of wine, or by boiling it with added sugar to get the most beautiful juice.
How not to spoil future wine: features of fermentation of grape juice
In order for the juice to ferment well, it needs glass and spacious containers.
For this, large bottles are best suited, in which, back in the old days, our grandparents kept wine or moonshine. You need to take large ones - 5-10 liters. It is very important that they are perfectly clean and dry, which is why we recommended preparing them in advance.
You only need to fill a third of the vessel with juice, since the juice will need the rest of the space for full fermentation.
Next, you need to add the amount of sugar indicated in the recipe to the juice and close the bottle with a special lid or put a glove on it. In order for our wine to begin to ferment well, it should be kept in a fairly warm, but not hot, place.
But the technology option we described is not ideal and the only one; it can rather be called universal. To find out how else you can prepare Isabella wine at home, we suggest you familiarize yourself with the following recipes.
recipes for making wine at home
Recipe for grape wine from the Isabella variety No. 1
According to this recipe, after the juice has been thoroughly fermented and has essentially become real wine, it must be very carefully poured into another vessel. The most important thing is that the dregs and tartar that have settled at the bottom do not mix with the pure product. We carefully wash and dry the bottle in which the juice fermented.
The resulting young the wine needs to be sweetened a little, as it will be too sour to eat. To do this, add 100 or 150 grams (depending on your personal preferences) of sugar per 1 liter of liquid. Mix all this thoroughly until it is completely dissolved and pour the resulting sweetened wine back into the now dry bottle.
It is very important to close the resulting wine tightly and hermetically so that neither air nor moisture enters it.
In just a month you will receive the finest home-made wine. You can safely take it and bottle it. In bottles it also needs to be closed very tightly.
A cold cellar is best for storage, although if it is not available, you can put “Isabella” in the refrigerator. It is worth noting that thanks to the sugar added to the young wine, the resulting product will have a pleasant sweetness. Typically, the strength of such a wine is 11-13 rpm, which is not much, although you shouldn’t get carried away with it either.
Recipe for grape wine from the Isabella variety No. 2
This recipe is suitable for you if you are worried that the wine will not be able to ferment without adding yeast and sugar. In this recipe, the technology for preparing the juice is significantly different.
In particular, after you have thoroughly crushed the berries, the pulp is not squeezed out, but is sent to a large saucepan and put on fire. Under no circumstances should you boil it., just heat it up to 75º and remove it immediately.
Stirring a little, the pulp needs to be cooled to a temperature of 23º. To the resulting consistency, add a 2% yeast solution that has been left standing for three days. After this, the pulp should be covered with a wooden circle and, with its help, press it thoroughly and press through a colander. After this, add sugar to the juice at the rate of 0.1 kilograms per 1 liter and leave the resulting consistency to ferment.
For good and successful fermentation, the container should be closed with either a water seal or a glove.
After fermentation has already completed, young wine is recommended leave in the same container for another couple of months. Thus, it will settle much better, and after bottling, practically no sediment will appear.
After this, it should also be carefully drained from the vessel in which it fermented and settled, and sweetened again. This time, you should add from 120 to 180 grams per 1 liter, focusing on the taste of the resulting young wine and your own preferences. When the sugar has completely dissolved, the wine will be ready to be bottled and stored corked.
- Since this resulting wine will still be considered young, there is a way to speed up the ripening process. To do this, sealed bottles need to be pasteurized for several hours. For this purpose, the temperature cannot be raised above 60 degrees, because we pasteurize the alcohol.
- Wine is best stored in dark and cool rooms, where the temperature does not rise above 12ºC. In addition, it is best to keep bottles horizontally.
Recipe for grape wine from the Isabella variety No. 3
The third recipe will be more clear in indicating the proportions for the wine. In particular, it will require:
- 10 kilograms of Isabella grapes.
- 3 kilograms of granulated sugar (it is recommended to use only the highest grade).
The preparation process should begin with the unwashed and sorted grape berries being sent to a large enamel bowl, where they are thoroughly kneaded.
To crush it better, you can add grapes to the bowl in small portions. The resulting mass is simply covered with gauze and left in the same enamel vessel to ferment for 5 days.
It is very important to place the vessel in a warm place so that the grapes are guaranteed to ferment. During fermentation, the grape mass should be stirred well twice a day, using a wooden spatula or spoon.
After the fermentation process proceeds well enough and the mass has risen significantly, it is sent to a colander. To squeeze out absolutely all the juice from the pulp (grape mass), you can squeeze it through cheesecloth again, which will give the juice additional purity.
All the necessary sugar is added to the resulting juice, mixed thoroughly and poured into specially prepared glass vessels (jars or bottles) for further fermentation. This time the bottle must be covered with either a special lid or a rubber medical glove.
It is important to prick your fingers while wearing a glove so that you can tell when the wine is ready. At room temperature The fermentation process can take two to three weeks, its completion will be confirmed by the lowering of the glove.
You should start straining the resulting young wine only when it has lightened and there are no air balloons in it. You need to strain slowly and carefully, trying to leave all the sediment and yeast at the bottom.
Young wine should not be bottled immediately, since it will still give sediment. It is better to pour it into a vessel washed after fermentation and let it sit for another month, pouring it regularly and discarding the sediment.
After all these labor-intensive processes, the wine can be bottled and sent to the cellar or refrigerator. The real maturity of the Isabella wine will come in about another month, then you can taste it yourself and offer it to your friends.
Recipe for grape wine from the Isabella variety No. 4
It is worth paying attention to another recipe, which, unlike those described above, involves adding water to the grape mass. Thanks to this you can get more wine, but its strength will be slightly less. Preparing wine should follow these steps:
- After you have crushed the grapes, as we recommended doing this using universal technology, the resulting pulp should be placed in an enamel or plastic container.
- In relation to the total grape mass, approximately 30-40% water and approximately 40 grams of sugar per liter are added. This mixture is left for 4-5 days so that it begins to ferment. All this time, the pulp must be stirred, destroying the foam cap that will form during fermentation. When you notice that a cap is forming very quickly, you should put the pulp on cheesecloth to squeeze out the juice.
- The squeezed liquid must be mixed with boiled water, the amount of which must be at least 40% of the total grape mass. Thus, we obtain grape must, which should be poured into bottles or jars (filling them only a third). You should not put on the glove right away. You need to plug the hole in the bottles with cotton wool, which will trap the foam formed from fermentation.
- When the wort begins to ferment more calmly, a glove is pulled over the neck of the bottles or it is closed with a special lid. Don't forget to puncture a small hole in the glove through which the gas will escape.
- The fermented wine is drained from the vessel in such a way that all the turbidity and settled elements remain at the bottom. The bottle or other vessel you used is thoroughly washed and dried, and sugar is added to the resulting wine at the rate of 200 grams per 1 liter. The sugar must be dissolved by slightly warming the wine.
- Next, we put this wine back into a dry bottle and let it brew for at least another month. During this time, it can be poured several more times to get rid of sediment.
- Already more or less matured wine can be bottled, tightly closed and sent to a cool and dark place. Before pouring, you need to taste it and if you find the wine not sweet enough, you can add a little more sugar to it, but do not stir or heat it.
Prepared according to this recipe and kept in a cold place, the wine will be completely ready for consumption within a month. There won’t be many turns in it, but this “Isabella” will turn out to be very sweet, even children can try it.
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Isabella grapes are often used as the main ingredient for homemade wine, which is explained by its excellent taste. Wine made from Isabella grapes at home is tart and moderately sweet. Moreover, the variety is unpretentious to growing conditions and is frost-resistant, which makes it attractive for cultivation.
Features of the Isabella grapes
"Isabella" belongs to the category of grape varieties that are widely used as table and technical grapes. It is successfully cultivated not only for fresh consumption, but also to obtain high-quality raw materials for making wine. The variety has undeniable advantages that allow it to be used in home winemaking:
- high level of survival rate of seedlings and adaptation in a short time;
- vigorous bushes with high yields;
- the formation of attractive, fairly large clusters with berries that are even in shape and size;
- the ability to get a large amount of juice, which is easily extracted from ripe berries;
- The juice obtained from the berries has sufficient acidity and sugar content to create high-quality homemade wine.
The variety is unpretentious and takes root well in a new place of cultivation. In addition, winegrowers have an excellent opportunity to obtain a bountiful harvest from a small vineyard area.
Many people know the berries of the Isabella grape for their healing and healing properties. The berries of this variety are credited with the ability to cleanse the body of toxins, act as a natural energy drink, as well as eliminate fatigue and increase performance, improving immunity.
Harvesting dates, conditions and rules for preparing berries
In the conditions of the Moscow region, the berries of the Isabella grapes become fully ripe in the last ten days of October. However, in order for the berries to gain sweetness and aroma, they should be collected no earlier than a week after the onset of technical ripeness.
The main condition is the rejection of all unripe and rotten berries.. In addition, the harvested grapes do not need to be washed, since the bacteria contained on the surface of their skins are natural yeasts that can ensure a high-quality fermentation process.
Features of cooking technology
Winemaking, along with viticulture, has many millennia of history. To make a tasty and natural drink yourself, you should know the technology, which is the basis of any recipe for making homemade wine. It includes the following steps:
- Collection of berries and the process of rejecting low-quality raw materials.
- Obtaining berries that are quite easily separated from berries crushed using a regular kitchen “masher”. The resulting pulp should be separated from the juice using a colander or gauze.
- Fermentation of strained grape juice in glass bottles of any size. Containers should be carefully prepared. They should not only be clean, but also dry, and they should be filled with juice to two-thirds of their volume.
- Pour the wine without shaking into one container so that the resulting cream of tartar and natural berry sediment remain in the first container.
- Add sugar at the rate of 100 or 150 grams for each liter of wine, stirring until completely dissolved.
After about a month, the wine is ready, and you can bottle the finished drink. At this stage, the strength of the drink does not exceed 13%. This homemade wine is usually called young.
How to make homemade wine from Isabella grapes (video)
Popular recipes for homemade wine from Isabella grapes
Homemade wine always turns out delicious and symbolizes family traditions. Secrets are usually passed on from one generation to another.
Recipe for high-quality fortified wine “Isabella”
You can make wine according to this recipe quite easily even without winemaking skills. The cooking sequence is as follows:
- Prepare grape juice or must from collected and sorted berries.
- In order to increase the sugar content to a level of 25%, add approximately 150 grams of sugar for each liter of grape juice.
- Leave the juice until fermentation, which can be accelerated by adding two grams of wine yeast to each liter of juice.
- Leave the juice to ferment for about ten days to two weeks in a cool, dark place.
After the juice has brightened and all the berry sediment has settled at the bottom of the container, you should drain the alcohol using a straw or hose and, tightly sealing the bottles with stoppers, leave them for storage in a cool place.
A simple recipe for classic red wine "Isabella"
It is done like this:- Collect grapes (about 10 kilograms) and carefully remove all branches with leaves and debris.
- Pour the sorted berries into a clean and dry container, and then carefully squeeze out the juice with your hands.
- Cover the berries with the juice with gauze and leave them for five days at room temperature, stirring with a wooden spatula a couple of times a day.
- Fill a clean glass container two-thirds full with the resulting wort, then add 3 kilograms of sugar and mix thoroughly.
- Place a rubber glove on the neck of the container, making several small holes in it through which carbon dioxide will escape.
- Let the wine ferment for three weeks at room temperature.
As soon as the rubber glove stops inflating, this will indicate the drink is ready. The wine must be filtered and poured into clean bottles. During the storage stage, you will need to drain the wine from the formed sediment several times.
Recipe for holiday wine from Isabella grapes
For holiday wine, it is necessary to prepare selected berries in the amount of 5 kilograms. Further preparation is carried out according to the following instructions:
- Sort out the Isabella grapes and mash them thoroughly until they become mushy.
- Place the mashed berries in a clean container and let it brew for three days.
- Add 0.6 kg of sugar to the infused mixture, then tightly close the container with a lid and leave for two weeks.
- Add 100 grams of sugar per liter to the mixture and leave for additional fermentation for two weeks.
At the end of fermentation, homemade wine must be filtered through cheesecloth, which must be folded several times. The wine is then allowed to stand in a cool place for two months, after which the drink can be bottled and stored horizontally.
Common manufacturing mistakes
Novice winemakers quite often make mistakes that can not only negatively affect the quality of the wine, but also completely ruin this noble and ancient drink.
- If homemade wine tastes too sour, then the main mistake is a broken bottle seal after bottling or insufficient sugar.
- The presence of an unpleasant or musty taste can indicate either insufficient clarification of the wine with residual sediment, or improper storage or too little acid in the wort. The last drawback is very quickly corrected by adding citric or ascorbic acid at the rate of 0.2% of the amount of the drink.
- A wine that is insufficient in strength is called low-alcohol and is the result of defective fermentation due to the addition of insufficient yeast.
Not only novice winemakers, but also experienced masters of preparing the drink are not immune from mistakes when making homemade wine.
You can get acquainted with the technology of making wine from other fruits.
Grapes "Isabella": description of the variety (video)
To understand all the secrets of professional winemakers, you should study the basics of their interesting and ancient art. Winemaking does not tolerate fuss and indifference. It should be remembered that the quality of the resulting homemade wine is greatly influenced not only by the experience of the winemaker, but also by factors such as the chemical composition of the Isabella grapes, weather conditions during the grape harvest and even the time of day.
Of course, to obtain a unique-tasting drink, you should not be afraid to experiment and make your own adjustments to ready-made recipes.
Grape wines are considered the most noble and refined wines. Their bouquet depends on many parameters: variety, place of growth and degree of ripeness of the berries, amount of sugar, other ingredients, cooking technology and even various random factors. Because of this, it will not be possible to produce vintage wines at home; moreover, the wine produced from grapes at home is different every day. However, whatever the bouquet of a homemade grape drink, it is guaranteed to be better than that of cheap store-bought wines (and good grape wine is expensive). At the same time, wine made at home is no less useful than purchased wine.
Features of the technology
The production of grape wines has its own characteristics, which the winemaker must know about so as not to ruin the drink.
- Not all grape varieties are suitable for winemaking. Beautiful large berries of table varieties are pleasant to the taste, but are not suitable for wine production: the wine they produce is unstable, with a weak aroma, devoid of a noble aftertaste. Small clusters dotted with small berries tightly adjacent to each other - this is what wine grapes usually look like. The names of these varieties are well known: Chardonnay, Cabernet, Riesling, Merlot, Lydia, Isabella and others. They have the necessary sugar content and acidity, giving the drink a rich aroma, deep taste, and a subtle aftertaste.
- The time of harvesting grapes for wine depends on the region where it grows and on the weather conditions prevailing in a particular season. It is important that the berries are as ripe as possible. However, for dry wine you can use just ripened berries, and for dessert wine – even slightly wilted ones.
- The grapes for wine should be collected in the first half of the day, in sunny weather, but only after the dew has completely disappeared. In rainy and foggy weather, in the evening and at dawn, grapes are not harvested. Wine needs to be dry.
- You can't wash grapes. The whitish coating on it is yeast, without which fermentation of the wort will not be possible. They need to be preserved. In this case, you do not need to add any additional yeast to the wort. However, it is not forbidden to add a small amount of pure culture yeast or the sediment of an already well-fermented wine, and here’s why: there are different types of yeast, and conflicts may arise between them, and the addition of wine yeast will ensure victory for precisely those species that are needed for good fermentation.
- The nutrient medium for yeast bacteria is sugar, which is not always enough in the grapes themselves. In wine-growing regions, grapes may still contain the required amount of sugar, but in the central regions the sugar content of grapes does not exceed 20%, while at least 25% is needed to produce wine. Therefore, sugar is added at the rate of 50–250 g per liter. The more it is, the sweeter and stronger the finished drink will be. Interestingly, white grapes are usually less sweet than red grapes, so they are more suitable for making table wines.
- In order to prevent contamination of the wort, you must use only clean and dry utensils. Experienced winemakers have several glass bottles of 10 or 20 liters for this purpose. Initial fermentation can be carried out in enamel containers, as well as in stainless steel dishes. Containers containing dairy products are strictly not suitable.
- The optimal temperature for fermentation is 22–26 degrees for red wine, 18–22 degrees for white. At a higher temperature the process will be too rapid, at a lower temperature it will stop.
- The fermentation of grape wine goes through several stages: intensive fermentation takes 21–28 days, quiet fermentation takes from one and a half months to a year, post-fermentation (or ripening) takes from two months to three years.
It is advisable to consider the remaining subtleties of technology and the sequence of preparing wine from grapes at home using specific examples.
Red table wine from grapes: a universal recipe
- grapes – 10 kg;
- granulated sugar – 1.5 kg,
- pure culture wine yeast (optional) – 1–2 g.
Cooking method:
- Carefully sort the collected berries - not a single rotten one should get into the wort. Separate the grapes from the stems (as winemakers call the branches of the grape cluster). Discard unripe ones.
- Mash the selected grapes with clean hands or a wooden pestle. The utensils used for manipulation should not be aluminum or copper. Naturally, cleanliness must be observed: the dust on the grapes will then settle, but once they get into the drink, it will be impossible to get rid of pathogenic microorganisms. When kneading, make sure that each grape is crushed, but there is no need to crush the seeds: they will give the drink a bitter taste. It’s better to mash the berries if you take them in small portions.
- Place all the mashed berries, along with the juice that has come out of them, into an enamel bucket or basin. Add 0.5 kg of sugar, stir, cover with gauze and leave to ferment at a temperature of 22 to 26 degrees. At the same stage, you need to add wine yeast if you decide to use it. Stir the juice as often as possible while melting the pulp - this simple action will protect the wort from souring. Oxygen will start active fermentation.
- After three days, carefully pour the juice into a clean container, and pour into it the juice squeezed from the pulp through a sieve lined with gauze. Add a glass of sugar, dissolving it in a small amount of juice. Pour everything into a clean bottle. Install a water seal on it. This device usually looks like a thin rubber tube that goes down into a container of water. When making it at home with their own hands, winemakers often use dropper tubes. However, in wine shops you can find a ready-made design. It is designed to block the access of air to the wort, but at the same time not prevent the release of carbon dioxide formed during fermentation. The most budget-friendly analogue of a water seal is a rubber glove with a punctured finger.
- On the fourth day, pour a glass of wort into a bowl through a tube: if one end of the tube is placed in the wort and the other is lowered, the liquid will flow through it itself, obeying the laws of physics. Dissolve 0.25 kg of sugar in the wort and pour the syrup back into the fermentation container. Replace the water seal.
- On the seventh and tenth days, repeat this procedure.
- Wait for the end of vigorous fermentation. This will happen on day 20–30. On the second day after the water seal has stopped gurgling, pour the wine through the same tube into a clean container, without lowering it to the very sediment (leave a gap of at least two centimeters to it): it is better to get less wine, but good one.
- At this stage, the wine can be sweetened or fortified, although this is usually not done with table grape wines. For this reason, neither sugar nor alcohol are included in the recipe.
- Close the bottle tightly and leave in a cool room (16–20 degrees) until the wine is completely clear. The quality of the drink will be higher if you drain it once a month, freeing it from sediment, into a clean bottle. The lightening process is lengthy, taking from two to ten months. The longer you leave the wine to clarify, the more beautiful and tastier it will be. Some speed up the clarification process artificially by adding egg white, but experts say that this does not have the best effect on the organoleptic qualities of the drink. Another method is sterilization: the bottles are filled with wine, capped loosely, wrapped in cloth, placed in a high pan, pouring water into it up to the shoulders, and heated to 60 degrees. This temperature is enough to kill the yeast and stop fermentation. However, even in this case, you will need to pour the wine into other bottles several times, separating it from the sediment. In addition, there is a risk of overheating or underheating the drink. Therefore, it is better to be patient and wait for the lightening to complete naturally.
- After clarification, the wine is filtered and bottled. They are laid horizontally. Store at a temperature of 12–16 degrees.
Bottled young wine can already be drunk, but it is better to let it ripen by waiting at least six months. During this time, it will acquire a deeper taste, its aroma will be subtler. When prepared according to the specified recipe, you should get a semi-sweet table wine. If you need to get dry sugar, you should add half as much sugar at each stage. It is assumed that dry wine is completely fermented; no more than one percent sugar should remain in it.
Homemade wine from Isabella grapes
- Isabella grapes – 10 kg;
- sugar – 3 kg;
- water – 1 l.
Cooking method:
- Mash the sorted but unwashed berries, separating them from the ridge.
- Prepare syrup from 1 kg of sugar and 1 liter of clean water. Typically, water is not added to grape wines, as this reduces their stability, but the Isabella grapes, harvested in central Russia, have high acidity, so it is necessary to dilute them with water, albeit in a minimal amount.
- After cooling the syrup to room temperature (it should not be hotter than 38 degrees, so as not to destroy live yeast, or better yet, cooler), pour in the grape mixture. Cover the container with a thin cloth that does not impede the access of oxygen, and place it in a warm place to begin fermentation. Stir every 8 hours to prevent the pulp from becoming moldy or sour.
- After three days, filter the grape juice, squeeze out the pulp and, adding 0.5 kg of sugar, pour into a fermentation bottle. Install a water seal on it.
- On the 4th, 7th and 10th days of fermentation, pour 0.5 liters of wort, mix 0.5 kg of sugar with it and pour it back into the bottle with the wort.
- After fermentation is complete, separate the wine from the sediment, filter, and place in a cooler room for quiet fermentation.
- After three months, drain the wine, freeing it from sediment, filter twice and bottle, sealing them tightly.
The wine will mature only after six months, and you will be able to appreciate its taste. This recipe will produce a sweet wine with a strength of about 12–14 degrees. You can serve it as dessert.
Homemade white grape wine
- white grapes – 10 kg;
- sugar – 2–2.5 kg.
Cooking method:
- Mash the berries, add 0.8 kg of sugar, cover with gauze and place in a warm place. Don't forget to stir three times a day.
- After three days, pour the juice into a fermentation bottle, squeeze out the pulp, placing it in several layers of gauze, add the resulting juice to the first portion. Add 0.3 kg of sugar and install a water seal.
- Every three to four days, add 0.3 kg of sugar three times, mixing it with a small amount of wort poured from a bottle.
- After rapid fermentation is complete, wait 2 days and drain the wine, separating the sediment from it, filter and taste a small amount. Decide if your drink is sweet enough. If you want a sweeter wine, dissolve a little more sugar in it, but not more than 0.5 kg. Pour into a clean bottle and install a water seal.
- After two weeks, drain the wine again, separating it from the sediment, strain, and pour again into a clean bottle. Close it tightly and move it to a cool place. For six months, drain the wine monthly, freeing it from sediment, and filter.
- After six months, pour the drink into bottles, seal them and send them to mature in a cool corner.
White wine can be served no earlier than six months after bottling. The longer it sits, the nobler it becomes.
There are different opinions about how difficult or easy it is to make wine from grapes at home. You can only find out by trying. If you take into account important features and follow the recipe exactly, the result will meet your expectations.
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