Making wine from white sultana grapes. Making wine from sweet grapes

Agree, it’s nice to spend an evening in a cozy atmosphere with a glass of light wine. In order to enjoy this noble drink, it is not at all necessary to buy it in a store. You just need to have the desire to make it yourself at home. In addition, the drink itself will be a source of pride. In this article we will look at a recipe for making wine from white sultanas and raisins.

Preparing sourdough

To make wine from any technical grape variety, including sultanas, you need to prepare your own starter. This is done so that you do not have problems due to low-quality “store-bought” yeast. If the yeast is “weak,” then the fermentation process is slow and sluggish, and it may become moldy or oxidize, turning into vinegar. Sourdough can be made from raisins at any time of the year. Beware of packaged raisins; they are absolutely unsuitable for making yeast because they are processed in every possible way to preserve their appearance. Yeast bacteria do not survive on the surface of such raisins.

The recipe for making sourdough at home is simple, for this you will need:

150–200 g raisins or grapes;
10 g sugar;
300–400 ml of boiled water.

Raisins or grapes must be poured into a bottle with a wide neck, sugar must be added there, then poured with boiled water and the mixture sealed with a loose cotton stopper. Next, you need to put it in a warm place for 3-4 days. This yeast can be stored in the refrigerator for no more than 10 days. It would seem how simple the recipe is, but there are a lot of benefits from it, because there is nothing better than a product created by yourself!

We put the wine

Making wine at home doesn’t end there; it was just a stage of preparation for the main action. Let's decide that sultanas are a table variety of white grapes with excellent conditions for winemaking. The absence of seeds is one of its main features, so the wine turns out to be quite soft, refined and sweet, somewhat reminiscent of Cahors. The process of making homemade wine is not complicated; in fact, it is similar to sourdough, only on a much larger scale. We have to:

You need to thoroughly wash the white sultana grapes, peel them from the twigs and crush them thoroughly in a large saucepan, or pass them through a meat grinder. Add pre-prepared yeast to the resulting juice and leave to ferment for 3 days, while stirring the pulp with a spoon in the morning and evening. After 3 days, the grape mass is strained and squeezed through cheesecloth.
Pour the resulting juice into a clean bottle and add about 10 liters of drinking water, room temperature, with 1 kg of sugar previously diluted in it. Next, put a glove pierced in one place on the neck of the vessel and tie it very tightly with a lace or elastic band, then place the bottle in a dark, warm place with a temperature of 19–20°C.
After 4 days, the fermentation process becomes weaker (this can be determined by the way the glove deflates and falls to one side). During this period, add a second portion of sugar diluted with water in a ratio of 1 kg per 2 liters.
Since fermentation is sluggish, the drink can already be transferred to a room with temperature conditions of 20–25°C. Remember, all of the sugar must be fermented; this will become clear on days 14–21, when the production of bubbles stops and the top layer takes on a lighter shade.
During this period, separate the wine from the yeast and pour into a sterile bottle. It is important that the bottle is clean and no yeast bacteria have entered it. Next, place the container in a cool place for 3-4 weeks. During this time, it is necessary to filter it 3-4 times in order to remove sediment. After 45–60 days, provided all procedures are completed, the wine is ready!
Next, the most interesting part is the bottling process and tasting of the resulting drink. The container must be absolutely clean and steam-treated. Pour wine up to the neck, leaving 2–3 cm for the cork, seal it, fill it with wax and place it horizontally in storage.

From this amount of ingredients, this recipe yields about 15 liters of pure product. If you strictly follow the recipe, the drink will come out semi-sweet. Lovers of dry and semi-dry wines need to use less sugar, or a completely different grape variety, for example Isabella, Moldova or Lidia. Making wine at home can develop from a simple undertaking into an entire art. At first, you can create based on recipes obtained from different sources: from the Internet, a book, or a magazine - it doesn’t matter. But then you can create your own unique recipe using trial and error. Any undertaking is never easy; it is important to have patience and the desire to succeed. Winemaking is not so much a labor-intensive process as it is an intriguing one. After all, you never know for sure what the final result of grape processing will be.

The raisin grape variety, unlike other selected varieties, has small fruits. But its small berries are very sweet, aromatic and, best of all, they have no seeds. This dessert grape variety is used not only in cooking, but also in winemaking. Recipes for sultana wine can be different. By using one or another preparation technology, combining components, changing the sugar content and alcohol content of the grape must, you can make an excellent dessert, dry table, or sweet fortified wine from sultanas at home.

Recipe for dessert wine from sultanas

The fruits of sultanas themselves are very sweet. But since we want to make dessert wine, we will sweeten the wort additionally to increase the strength of the wine drink. Therefore, for every 2 kg of the main raw material you need 500 g of sugar.

Also, to prepare raisin-based mash you will need:

Water – 4 l.

Wine yeast – 1 sachet.

Nutritional yeast – 1 tsp.

Potassium – 1 tablet.

Pectin enzymes – 1 tsp.

Making sultana wine can be divided into several stages. The first step is to prepare the wort. To do this, clean ripe berries need to be sorted, separated from the bunch, and twigs, leaves, and debris removed. Then they must be cut into small pieces or passed through a meat grinder. Mix crushed sultanas with sugar and place in a container of suitable volume. You also need to add nutritional yeast and stir. Heat 1 liter of water to 36°C, pour into a container with the berry mass and stir for 3-5 minutes. After the mixture has cooled to room temperature, grind the potassium tablet into powder and pour into the wort. The container must be wrapped and left alone for 12 hours. After this time, add pectin enzyme to the mixture, mix well and leave to infuse for another 12 hours. After this, activate the wine yeast according to the instructions and also add it to the wort. If everything is done correctly, the wort will take about a week to mature. All this time, you need to open and stir the drink every day, enriching it with oxygen.

The next stage is fermentation. Young wine must be strained through linen or gauze folded in several layers. Squeeze out the pulp thoroughly. Pour the resulting liquid into a fermentation container, install a water seal on it and place it in a dark, warm room. Sultana wine matures within 1-4 weeks, depending on the quality of the raw materials, the type of yeast, and temperature conditions. After 30 days, the wine drink should be removed from the sediment. If the wine continues to ferment, it is again sent under the water seal. The decanting procedure is repeated until the mash becomes completely transparent, i.e., no sediment will form in it during the next 30-day period.

After this comes the final stage - ripening. The completely fermented wine drink is poured into dark glass bottles and sealed. In this state, it must be kept for 10 days in a cool place. After letting the wine sit for 10 days, it is filtered one last time and brought to the desired condition by adding sugar, herbs, and spices. Young wine is poured into clean bottles for the last time and sealed tightly with corks. Place each bottle horizontally or at an angle of 30 degrees. Store in a cool place (basement, cellar). You can drink grape wine right away, but it is better to have the first tasting at least a year later, when the wine acquires a delightful Muscat taste and stunning aroma.

Recipe for dry sultana wine

To make dry table wine from sweet grapes, you need to make it without adding sugar. The manufacturing technology is a little simpler than in the previous version. The berries also need to be crushed into a pulp using a food processor or manual meat grinder. Then place it in a fermentation container, filling it no more than ¾ of the total volume. There is no need to install a water seal, since fermentation will be very active. In addition, the berry mass needs to be stirred every day to break up the dense layer of berries that rises to the surface of the drink. After two weeks, squeeze out the grape mass. Pour the juice into a fermentation container and leave in a warm room for another 2 weeks. After this time, the wort must be drained from the sediment, poured into a fermentation container under a water seal and placed in a warm, dark room for 2-4 weeks. The fermented wine is again drained from the sediment and clarified with egg white for 1-2 weeks. Then filter and pour into glass bottles. It is not necessary to age dry table wine for several months. You can drink it immediately after fermentation is complete. If the taste is too sour or sharp, it is recommended to soften it a little by adding a little fructose to the drink before drinking.

Winemaking is an art whose secrets take years to learn, but anyone can make homemade grape wine. It is clear that this will not be a masterpiece worthy of world exhibitions, but if you follow the instructions, the taste of the homemade drink will be better than many store-bought ones. I bring to your attention a detailed technology for preparing wines (red and white) at home. The recipe uses only grapes and sugar, in rare cases additional water is required.

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

Before starting cooking, take care of all containers and utensils used. To avoid contaminating the juice with pathogenic microorganisms, such as mold, the containers must be perfectly clean and dry. Barrels, bottles, and buckets can be smoked with sulfur, as is done in industry, or washed with boiled water, then wiped with a dry cloth. I strongly recommend avoiding containers in which milk was previously stored, since even thorough cleaning does not always help.

Ingredients:

grapes - 10 kg;
sugar - 50-200 grams per liter of juice;
water – up to 500 ml per liter of juice (in rare cases).

It is advisable to add water only if the juice is very sour - the taste stings the tongue and makes the cheekbones cramp. However, remember that adding sugar itself reduces acidity. In all other cases, diluting with water worsens the taste and is therefore not recommended.

Grape wine recipe

1. Harvesting and processing. To ensure that the wild yeast necessary for fermentation remains on the grapes, it is advisable to pick the berries in dry, sunny weather. There should be no rain for at least 2-3 days before.

Only ripe fruits are suitable for winemaking. There is too much acid in unripe grapes, and in overripe berries, acetic fermentation begins, which can subsequently spoil the entire must (squeezed juice). I also do not recommend taking carrion, which gives grape wine an unpleasant earthy taste. Picked berries need to be processed within two days.

Carefully sort the harvested grapes, removing twigs and leaves, unripe, rotten and moldy fruits. Then crush the berries, place the pulp along with the juice in an enamel pan or plastic bowl, filling the container to a maximum of ¾ of the volume. It is better to crush the grapes with your hands so as not to damage the seeds, which contain substances that make the wine bitter. If there are a lot of berries, you can carefully crush them with a wooden rolling pin (pestle).

Wooden fixtures only

Avoid contact of juice with metal (except stainless steel), as this causes oxidation, which impairs the taste. That is why the berries are kneaded with hands or wooden tools, and the pulp (crushed grapes) is placed in an enamel container with a wide neck - a bucket or pan. You can also use food-grade plastic containers or a wooden barrel.

Cover the container with the pulp with a clean cloth to protect it from flies, and place it in a dark, warm (18-27°C) place for 3-4 days. After 8-20 hours, the juice will begin to ferment, a “cap” of skin appears on the surface, which should be knocked off 1-2 times a day, stirring the pulp with a wooden stick or hand. If this is not done, the wort may turn sour.

Violent fermentation of pulp

2. Obtaining pure juice. After 3-4 days, the pulp will lighten, a sour smell will appear and hissing will be heard. This means that fermentation has begun successfully, it’s time to squeeze out the juice.

Collect the top layer of peel in a separate container, squeeze it out with a press or by hand. Filter all the juice (drained from the sediment and squeezed out of the pulp) through gauze, pouring from one container to another 2-3 times. Transfusion not only removes small particles, but also saturates the juice with oxygen, which contributes to the normal functioning of wine yeast at the initial stage.

When working with unripe grapes or grapes grown in northern latitudes, in rare cases it may be necessary to add water. If the juice turns out to be very sour (it makes your cheekbones ache and your tongue tingles), add water - a maximum of 500 ml per 1 liter. The more water, the worse the quality of the wine. It is better to leave the acidity slightly higher, since the concentration of acids decreases slightly during fermentation.

Fill the containers (maximum 70% of the volume) intended for fermentation with pure juice. Ideally, these are large glass bottles; in extreme cases, if the volume of wine is small, jars are also suitable.

3.Installing a water seal. To prevent homemade grape wine from turning sour, it must be protected from contact with oxygen, while simultaneously ensuring the release of the by-product of fermentation - carbon dioxide. This is done by installing one of the water seal designs on the container with juice. The most common option is the classic water seal made of a lid, tube and jar (pictured).

Diagram of a classic water seal

Wine fermentation with a glove

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

Lid with water seal

4. Initial (active) fermentation. After installing the water seal of the container with fermented juice, it is necessary to ensure suitable temperature conditions. The optimal fermentation temperature for red homemade wine is 22-28°C, white – 16-22°C. The temperature must not be allowed to drop below 15°C, otherwise the yeast will stop before it can process all the sugar into alcohol.

5. Adding sugar. Approximately 2% sugar in the must yields 1% alcohol in the finished wine. In most regions of Russia, the sugar content of grapes rarely exceeds 20%. This means that without added sugar, at best the wine will be 10% ABV and zero sweetness. On the other hand, the maximum possible strength is 13-14% (usually 12); at a higher alcohol concentration, wine yeast stops working.

The problem is that it is impossible to determine the initial sugar content of grapes at home without a special device (hydrometer). Focusing on average values for varieties is also useless, since this requires data on the sugar content of the selected variety in a specific climatic zone. In non-wine-growing areas no one makes such calculations. Therefore, you have to focus on the taste of the juice - it should be sweet, but not cloying.

To maintain normal fermentation, the sugar content of the wort should not be more than 15-20%. To ensure this condition, sugar is added in parts (fractionally). 2-3 days after the start of fermentation, taste the juice. When it becomes sour (the sugar has been processed), you should add 50 grams of sugar for each liter of juice. To do this, pour 1-2 liters of wort into a separate container, dilute sugar in it, then pour the resulting wine syrup back into the bottle.

The procedure is repeated several times (usually 3-4) during the first 14-25 days of fermentation. At a certain point, the sugar content of the wort will decrease very slowly, which means that there is enough sugar.

Depending on the temperature, sugar content and yeast activity, the fermentation period for homemade grape wine is 30-60 days. If fermentation has not stopped 50 days after installing the water seal, in order to avoid the appearance of bitterness, the wine should be poured into another container without sediment and placed under the water seal to ferment under the same temperature conditions.

6. Removing wine from sediment. When the water seal does not release bubbles for 1-2 days (the glove is deflated), the wort has cleared, forming a layer of loose sediment at the bottom, it’s time to pour the young grape wine into another container. The fact is that dead fungi collect at the bottom; staying in the wine for a long time, they cause bitterness and an unpleasant odor.

1-2 days before removing the wine from the sediment, place the fermentation container at a height above the floor (50-60 cm). This could be a bench, chair or any other device. When the sediment is again at the bottom, pour the wine into another container (clean and dry) through a siphon - a transparent soft hose (tube) with a diameter of 0.7-1 cm and a length of 1-1.5 m. The end of the tube should not be brought closer to the sediment; than 2-3 centimeters.

Drained homemade wine will not be completely clear. This is not scary, the appearance of the drink has not yet formed.

Sludge removal process

7.Control of sugar content. It's time to decide on the sweetness of the wine. Since active fermentation has already ended, all the sugar added at this stage will not be converted into alcohol.

Add sugar based on taste preferences, but not more than 250 grams per liter. The application technology is described at the 5th stage. If you are satisfied with the sweetness, there is no need to sweeten it additionally. Lovers of strong alcohol can make fortified grape wine by adding vodka (alcohol) at a rate of 2-15% of the volume. Fixing helps preserve the wine, but makes the taste harsher and the aroma less intense; alcohol notes appear.

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

Place the bottle of wine (preferably filled to the top to avoid contact with oxygen) under the water seal (recommended if sweetening was done) or close it tightly with a lid. Store the container in a dark cellar or basement at a temperature of 5-16°C. If this is not possible, the young wine needs to be provided with a maturation temperature of 18-22°C, but not higher. It is important to avoid sudden temperature changes, for example, day and night, otherwise the taste will deteriorate. The minimum aging period for white wine is 40 days, for red wine – 60-90 days.

When sediment appears at the bottom in a layer of 2-5 cm, pour the wine from one container to another through a straw, leaving the sediment at the bottom, as described in the 6th stage. As a result, the drink will gradually lighten.

9. Artificial lightening (pasting). Even after several months in the cellar, homemade grape wine may remain cloudy. The problem is solved by removing impurities. The most common methods are pasting with gelatin or egg white.

Lightening only improves the appearance, but does not affect the taste in any way, so I recommend cleaning only as a last resort.

10. Spilling and storage. At the last stage (when sediment no longer appears), the wine can be bottled and tightly capped.

Red wine 6 months aged

Shelf life at a temperature of 5-12°C is up to 5 years. Strength – 11-13% (without fixing with vodka or alcohol).

The video shows the technology for making wine from sour grapes, in which the squeezed juice is diluted by half with water. Relevant only for northern regions with very sour berries, since adding water worsens the taste.

There are many varieties of grapes, from which wines with distinctive taste characteristics are subsequently prepared. Wine drinks can be sweet, tart, or sour, but each of them is in high demand. Making homemade wine from sweet grapes has become increasingly common, due to its simple production technology. In addition, there are a variety of recipes that help you prepare drinks with different flavors and aromas. However, before the production process, it is important to choose the right grape variety to ensure a truly sweet wine.

In order to prepare homemade sweet wine, you need to select suitable grape varieties. The sweetest and most famous are:

1. Light

The best taste is characteristic of light grape varieties growing in the East. These include:

a) “Kishmish White” or “Sultanina”

This variety has relatively small berries and clusters, but the level of sugar content reaches 30% with a fairly low degree of acidity, equating to only 6 grams per liter. A small disadvantage of “Sultanina” is its late ripening, which requires a very hot climate. Cultivation of the variety is also done in the northern regions, but only in greenhouse conditions.

b) "Timur"

It has an average degree of sugar content, within 22%, with an acidity of 6 grams per liter. A characteristic feature of the variety is its early ripening: the berries ripen within 115 days. High resistance to frost makes it possible to grow “Timur” in the north. At the same time, covering the vine still remains mandatory.

c) "Flora"

The variety also fully ripens within 115 days, demonstrating high yield. The berries are quite large and weighty, and may have several large seeds inside. The degree of sugar content also exceeds 20, but the acidity level is even lower than in the two previous varieties: only 5 grams per liter.

2. Dark

No less sweet are dark grape varieties, which can compete with light grape varieties. The best of them are presented:

a) “Kishmish Black”

The most productive variety with a high sugar content of 27% and a low acidity level of 4 grams per liter. At the same time, fruits of different sizes grow, which are generally medium-sized. Full ripening occurs within 130 days.

b) “Muscat of Hamburg”

The fruits of the mentioned grape variety have a dark blue color, as well as a strongly pronounced taste and aroma of muscat. The harvest ripens within 150 days. Refers to grape varieties with an extremely low degree of frost resistance. When the temperature drops to 18 degrees, half of the future harvest dies. Sugar and acidity levels are similar to those of the Timura variety.

c) “Ichkimar”

The grape variety comes from Uzbekistan. Refers to mid-early varieties, ripening within 135 days. It is predominantly grown in arid climates, but is a moisture lover.

Cooking rules

Despite the different recipes for making homemade wine, the manufacturing technology is the same:

Processing of grapes and must. The main ingredients of the wine are pressed fruits that yield juice and first-pressure must.
Fermentation. Dry grape varieties must undergo full fermentation, while semi-sweet grape varieties must be stopped manually.
Pasteurization. Involves heat treatment to help destroy pathogenic bacteria.
Excerpt. Depending on the variety, homemade wine is aged for different time frames.

In order to successfully produce a high-quality and tasty homemade wine drink, it is necessary to observe various points:

Wine is not “friendly” with metal. In this regard, it is advisable to use containers made of glass or wood. Products made of wood or plastic should also be used as mixing tools.
The berries do not need to be washed, since there are special substances on their surface that act as yeast during the fermentation process.
At each stage of wine creation, strict control and adherence to the recipe are required. Otherwise, you will end up with a tasteless, low-quality product. Particular attention should be paid to the temperature regime, given that fermentation is excluded when exposed to low temperatures.
Making homemade wine using sweet grape varieties eliminates the need for additional sugar.

There are also certain recipes and secrets for successfully preparing a delicious homemade drink, which boil down to the following:

Use only ripe fruits containing the maximum amount of sugar.
Refusal to pick grapes in sunny weather and immediate harvesting in rainy weather - which can negatively affect the taste of the finished drink.
Protecting grapes from excess moisture, which is detrimental to the plant, which can manifest itself in the appearance of rot on the fruit.
Immediate use of berries that have undergone the sorting process, which is caused by the premature onset of fermentation. For this reason, after harvesting, it is necessary to immediately crush the berries.

Whatever the recipes, the general cooking process looks like this:

the juice extracted from the berries and mixed with the must is left for three days in an enamel container covered with a lid. At the same time, the temperature regime in the room is maintained;
the mixture needs periodic stirring;
after the grounds rise to the surface, the juice is expressed by squeezing out the wort;
During the first ten days, sugar is added in small portions until the sourness disappears in the juice;
the strained drink is poured into containers in which it will be stored;
the containers are covered with a nylon lid or a rubber glove, perforated in several places. This will allow oxygen to enter and carbon dioxide to escape;
containers with wine are placed in a dark place with a temperature of 15 degrees.

All recipes require decanting the juice until fermentation is complete. After a couple of months, when the bubbles finally disappear, the wine becomes ready for drinking.

Recipes

There are different recipes for making homemade wine. Let's look at the most famous:

1. Classic

The classic wine drink is made from:

any sweet grape variety in the amount of 10 kg;
sugar in the amount of 3 kg.

The prepared berries are crushed in a special container, which is subsequently covered with gauze and placed in a warm place to ferment for 5 days. The mixture should be mixed twice during the day. It is best to use a wooden spatula for this. The fruits that have had time to undergo fermentation are discarded in a colander, after which they are squeezed through cheesecloth to allow the juice to flow out. Next you need:

pour the juice into bottles, sweeten it and mix;
seal the container with a glove pierced in several places, then observe it for some time;
if the gloves are not inflated, filter the wine and pour into clean bottles, which are sealed with corks;
After a month, decant the drink again and put it in a cold place to infuse.

2. Berry and grape

Having studied many recipes for making homemade wine, you should pay attention to recipes with the addition of berries: for example, macaroni and currants. The essence of production is as follows:

in the amount of one glass each, take currants and raspberries, which are ground with 2.5 kg of sugar;
the container with the berry mass is removed to a warm place for 4 days;
ripened grapes are sorted and then kneaded with a mortar;
the berry starter is filled with the extracted grape juice, and the container is covered with a lid;
the composition is infused for three days with periodic stirring;
After 3 days, the floating berries are decanted.

1 kg of sugar dissolves in 10 liters of boiled water;
this sugar composition along with grape juice is poured into a bottle, which is sealed with a glove and left for a week;
at the beginning of the 8th day, sugar in the amount of 700 grams is added to the mixture, after which the berry wine is put away in a cool place for 2 months.

3. With added water

Many recipes call for the use of water when creating wine. However, this one is the best because it is the easiest to prepare at home. Will be required.

Unlike many other selected varieties, sultanas cannot boast of size. But its small berries are very sweet, aromatic and, best of all, they have no seeds. Dessert grapes are used not only in cooking and confectionery production, but also in winemaking. Recipes for sultana wine are different. By using one or another preparation technology, combining components, changing the sugar content and alcohol content of the grape must, you can make an excellent dessert, dry table, or sweet fortified wine from sultanas at home.

Recipe for dessert wine from sultanas

The fruits of sultanas themselves are very sweet. But to increase the strength of the wine drink in this recipe, the wort needs to be sweetened additionally. Therefore, for every 2 kg of the main raw material, take 500 g of sugar.

Also, to prepare raisin-based mash you will need:

Water – 4 l.
Wine yeast – 1 sachet.
Nutritional yeast – 1 tsp.
Potassium – 1 tablet.
Pectin enzymes – 1 tsp.

You can ferment the wort in regular wine fermentation containers equipped with a water seal. However, experienced winemakers recommend purchasing special equipment - a fermenter - to make homemade dessert wine from sultanas. The grape must is first placed in the primary fermenter, and after a certain period of time it is poured into the secondary fermenter, in which the drink ferments and matures.

According to the recipe, sultana wine is made using a technology divided into several stages. The first stage is preparing the wort:

Clean, ripe berries are separated from the bunch, sorted, and twigs, leaves, and debris are removed.
Cut into small pieces or pass through a meat grinder.
Crushed sultanas are mixed with sugar and placed in a primary fermenter.
Add nutritional yeast to the wort. Stir.
Heat 1 liter of clean water to 36°C, pour it into a container with berry mass, stir for 3-5 minutes.
The fermenter is covered with a towel and the wort is allowed to cool to room temperature.
The potassium tablet is ground into powder and poured into the wort.
The container is wrapped and left alone for 12 hours.
After this time, pectin enzyme is added to the composition, mixed well and left to infuse for another 12 hours.
Wine yeast is activated according to the instructions and added to the wort.

If everything is done exactly according to the recipe, the maturation of sultana wine in the primary fermenter lasts for a week. During this period, every day the container must be opened and the drink stirred, enriching it with oxygen.

The second stage is fermentation:

Young wine is poured into a secondary fermenter through linen or gauze folded in several layers.
The cake is thoroughly squeezed.
The fermentation container with juice is closed with a lid with a water seal.
Leave the wort to ferment in a warm, dark room.

Sultana wine matures within 1-4 years, depending on the quality of the raw materials, the type of yeast, and temperature conditions. After 30 days, the wine drink must be decanted or drained from the sediment through a siphon.

Pour the playing homemade wine back into the fermenter and install the water seal. The decanting procedure is repeated until the mash becomes completely transparent, i.e., no sediment will form in it during the next 30-day period.

Stage three – ripening:

The completely fermented wine drink is poured into dark glass bottles and sealed.
Keep in a cool place for 10 days.
After letting the wine sit for 10 days, it is filtered one last time and brought to the desired condition by adding sugar, herbs, and spices.

Young wine is poured into clean bottles for the last time and sealed tightly with corks. Place each bottle horizontally or at an angle of 30 degrees. Store in a cool place (basement, cellar). You can drink grape wine right away, but it is better to have the first tasting at least a year later, when the wine acquires a delightful Muscat taste and stunning aroma.

Dry sultana wine

To make dry table wine from sweet grapes, you need to use a recipe without adding sugar as a basis. Technology manufacturing is a little easier than in the first option.

The berries are ground into a pulp using a food processor or manual meat grinder. Place in a fermentation container, filling it no more than its total volume. There is no need to install a water seal, since fermentation is very active. In addition, the berry mass needs to be stirred every day to break up the dense layer of berries that rises to the surface of the drink.

After two weeks, the grape mass is squeezed out. The juice is again sent to the fermentation container and left in a warm room for another 2 weeks.

After the required time has passed, the wort is drained from the sediment or passed through a siphon. Pour into a fermentation container, install a water seal on the neck and transfer to a warm, dark room for 2-4 weeks.

The fermented wine is decanted again and clarified with egg white for 1-2 weeks. Filter and bottle into glass bottles. It is not necessary to age dry table wine for several months. You can drink it immediately after fermentation is complete. If the taste is too sour or sharp, it is recommended to soften it a little by adding a little fructose to the drink before drinking.

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