Technology for making red wine from grapes. Homemade wine - a recipe for cooking. Getting Pure Juice

To make homemade wine, almost all berries and fruits are suitable. A good drink can be made not only from grapes, but also from cherries, raspberries, currants, as well as apples and pears. You can generally mix different fruits, and then you get a cool fruit and berry wine. And if you have such an opportunity, we will help you with advice and reveal the universal secret of making homemade wine.

First you need to decide on the raw materials for your product. Berries or fruits must be of good quality, you need to look so that they do not get rotten, unripe, spoiled by a worm. Now about the dishes. The container for making wine should be either glass or enameled, you can use clay. But ideally, it should be wooden - made of oak. You can't make good wine in a purely metal vessel. During fermentation, acids are formed that will react with the metal, and nothing good will come of it. Raw materials for wine (berries) must be washed and crushed. Various methods work. You can use a meat grinder, you can use a wooden mallet. And apples and pears are better to rub on a grater. The pulp (this is what you got after grinding the raw materials) should ferment. It is placed in a bowl and water is added - approximately 200 grams of warm water per kilogram of pulp. If you are not making wine from grapes, then add yeast starter. The grapes do not need to be added, because the yeast is already present in its skin. The pulp during fermentation is stirred several times a day, and the fermentation itself should last three days. By the way, all this should take place in the heat so that the temperature is at least 20 degrees. Next, you need to squeeze the juice from the pulp. You can do this with a press, but this is a laborious and not very convenient process. Much easier to squeeze through the bag. It must be from real burlap, not dyed and washed. Place it in a large container and pour the pulp into it. Then tie and hang over the container. During the night, the juice drains completely. If the pulp turned out to be a lot, you can add a little water to it, let it brew well and squeeze it again. Mix the juice that was squeezed first with the juice of the second squeeze. The juice you received will be quite sour. The acidity is reduced with water, then sugar is poured into the squeezed juice. The entire amount is not applied at once. First two-thirds, and then in parts - on the fourth, seventh and tenth day. This mixture of juice, water and sugar is called wort. If necessary, yeast must be added to it, but not simple, but wine.

Wine yeast can be prepared from ripe berries that are harvested in dry weather. It is required that the berries are clean, because they cannot be washed. Squeeze a couple of glasses of berries, put them in a bottle. Then add a glass of water and 150 grams of sugar. Close it all with a cotton plug, insist in a dark, warm place for four days. You can store for a week. The finished wort is poured into a container where fermentation will take place, and stirred to dissolve the sugar. Next, a water lock is placed to limit the contact of the wort with air. One end of the soft tube is inserted into a container with future wine and the cork is sealed, and the other end is lowered into a bottle of water. It is recommended to change the water from time to time.

A drink obtained by fermenting grape or fruit juices is called wine. The process of making wine is described by the ancient Romans and Greeks, a drink made from grapes was called "vineri", which means "giving strength". Many peoples have been preparing wines from berries and fruits for thousands of years, but the essence of the chemical and biological process of fermentation was revealed only in the 19th century.

It has been established that the fermentation of sugar-containing liquids occurs as a result of the multiplication of microorganisms in them - yeast fungi. Yeast spores, getting into any foods and liquids, cause them to sour and ferment. In order to prevent the reproduction of yeast fungi, heat treatment, freezing, or the use of various preservatives are used.

If the purpose of fruit processing is to obtain wine, the most favorable conditions for the reproduction of yeast fungi are created: heat and oxygen with a sufficient amount of protein (nitrogen), mineral and sugar substances.

Wine contains organic acids, mineral salts, phosphorus, nitrogenous, pectin substances, sugar. Enzymes that act on sugar and other carbohydrates and produce alcoholic fermentation are called alcoholase.

Vitamins B1, B6, B12, PP, C, pantothenic and folic acids are found in wine in a small amount, vitamin P is present in grape wine in a fairly large amount.

Wine, especially red grape wine, has radioactive and bioenergetic properties, in addition, wine has bactericidal properties.

Any wine contains 2–5% of various substances that, in homeopathic doses, have a positive effect on the human body. Moderate consumption of wine supplements human nutrition, strengthens his health and increases the body's resistance to certain diseases.

Wines are classified according to their sugar and alcohol content:

canteens - 9–14 ° without sugar;

dessert semi-sweet - 9–15 ° with a sugar content of 3–10%;

dessert strong - 17–20 ° with a sugar content of 3–13%;

dessert sweets and liqueurs - 13–16 ° with a sugar content of 16–32%;

sparkling (effervescent - artificially carbonated).

Vintage wines, unlike table wines, guarantee high quality and are aged from 2 to 6 years, over 6 years - collection wines.

The production of fruit and berry wines is divided into several stages.

Preparation of containers and equipment

The best wine-making containers are oak barrels, glass bottles and enameled containers (pots, buckets). The barrels are soaked, steamed. If necessary, new kegs are leached. Empty kegs are fumigated with sulfur before storage.

For crushing berries and fruits, crushers, meat grinders with special nozzles are used, for large fruits (apples, quinces, pears) - shredders.

The juice from the pulp is extracted both with special presses and with electric juicers. The metal parts of the press must be made of stainless steel.

A small amount of pulp can be squeezed out without tools by placing it in a bag of rare canvas.

Preparation of berries and fruits for processing

For the preparation of wine using only ripe fruits and berries.

Soft berries (raspberries, strawberries) are washed on a sieve or sieve, immersed in water, allowed to drain and crushed with a crush to obtain pulp. Hard fruits after washing are cut, pitted and crushed using crushers, stainless steel meat grinders or juicers.

Getting juices

Grape pulp juice is poured into cylinders (enamelled containers), covered with gauze and left to ferment for 2–3 days at a temperature of 25–28 ° C.

Plums, gooseberries, cherries, blackcurrants, after grinding, add boiled water (15-20% of the weight of the pulp) and heat to 60-70 ° C, hold for about half an hour with stirring.

The separation of juice from the pulp can be done with any available device: a press, a juicer, or manually through a sieve or colander using a linen bag. The pulp obtained during the first pressing is used again. To do this, the pulp is poured with warm water in a ratio of 1: 5, defended for 2-3 hours, squeezed and filtered.

In some cases, to improve the separation of juice, pulp fermentation is used by adding sugar to the pulp (100 g per 1 kg of pulp). The mixture is kept for 3–4 days at temperatures up to 20 ° C. After that, the pulp is squeezed out, the pulp is diluted with water and squeezed again after 3 days.

Wort preparation

The taste of wine is mainly determined by the ratio of sugar and acid contained in the fruit. The ratio of acid and sugar in grapes is optimal for alcoholic fermentation, so more than 80% of the grapes grown in the world are used to make wine. But at the same time, fine wine can be made from raspberries, strawberries, currants, cherries, plums, apples, quinces, apricots, mountain ash, etc. At home, it is difficult to determine the percentage of sugar and acids in fruit and berry raw materials, therefore, when making must you can use the indicative figures given in table 1 for grapes and table 2 for berries and fruits.

Table 1

table 2

For the formation of alcohol, the sugar content in the must is 25%, so to improve the taste of wine and achieve a certain strength, berry juice is diluted with water to reduce acidity and sugar is added.

Each category of wine corresponds to a certain content of alcohol, sugar and acids. So, 100 g of oral table wine contains 8–11 vol. % alcohol, 1–1.5 g sugar, 0.7–0.8 g acid; for dessert wine, these figures are 15, respectively; 15–20 and 1, 2; for liquor - 16; 40 and 1, 5. When adding sugar, remember:

20 g of sugar per 1 liter of must increases the strength of the wine by 1 degree;

excess sugar inhibits the fermentation process;

each kilogram of sugar, when dissolved, increases the volume by 0.6 liters;

in the manufacture of dry wines, sugar is dissolved in water and introduced immediately at one time; in dessert wines, sugar is introduced fractionally on the 1st, 4th, 7th, 10th day, dissolving it in a small amount of fermenting wine.

Below are the volume and weight ratios of wort syrups.

Table 3

After adding sugar and water, the must is placed in containers (glass bottles, kegs), filling them to ¾ of the volume, after which berry ferment is added at the rate of 20 g / l of must for table wine and 30 g per 1 liter for dessert.

Preparation of sourdough (wiring)

Sourdough - wine yeast - is prepared by fermenting raisins or grapes. 150–200 g of raisins or ripe grapes and 50–60 g of sugar are placed in a bottle, topped up with boiled water by ¾ of the volume and put on fermentation for 3–4 days.

You can make a starter from raspberries or strawberries: 2 cups of mashed berries and 100 g of sugar are poured into a glass of water and shaken well. The sourdough is ready in 3-4 days.

Beer and bread yeast should not be used, because. they impair the taste of the wine and, in addition, they die as alcohol accumulates (at 13% ABV).

Fermentation

Bottles or kegs with wort are placed in a darkened room with a temperature of 18–20 ° C, the fermentation process is activated by sourdough and ammonia (0.2–0.4 g per 1 liter of wort).

A label must be attached to each bottle, keg indicating the date, the amount of sugar added, leaving a place for marking subsequent operations (sugar addition, transfusion, clarification). Distinguish violent and quiet fermentation: rapid fermentation takes place in the first 1-2 weeks and is accompanied by foaming with rapid release of carbon dioxide; quiet fermentation takes from three weeks to three months, depending on the fermentation conditions and the feedstock.

To isolate the fermenting wort from the ambient air, a water seal or a fermentation tongue is installed on the container. The water seal consists of a tube, one end of which is inserted into the cork of the bottle, and the other end into a jar of water. The figure shows different types of fermentation shutters.

The simplest and most effective way to isolate the wort from the atmosphere is to place a plastic bag or rubber glove over the neck of the bottle and tie it with a rubber band. In this case, excess carbon dioxide is etched under the gum. During the fermentation process, it is necessary to periodically shake the container so that the yeast that has settled to the bottom is included in the fermentation process.

Fermentation shutter for bottles: 1 - fermenting wine; 2 - a cap of pulp; 3 - rubber stopper; 4 - glass tube; 5 - rubber tube; 6 - glass with distilled water

Fermentation tongue installed in the tongue of the barrel: 1 - wooden barrel; 2 - tongue (shutter)

To activate the fermentation process, the wort container is opened 2-3 times for 1 hour for air access, while the wort is poured into another container or air is artificially forced into the wort container.

The optimum fermentation temperature is 18–20°C; when the temperature rises above 23–25°C, the container with the wort must be cooled.

After the end of quiet fermentation, the wine is tasted. The absence of sweetness, the sediment of yeast at the bottom of the bottle, the transparency of the wine above the layer of yeast indicate the end of the fermentation process.

Transfusion and fermentation of wine

Transfusion is carried out by a siphon (rubber tube) or decantation (overflowing), while trying not to touch the sediment. The tube is lowered before reaching 3 cm to the yeast sediment, and only clear wine is drained. The remaining sediment is poured into a smaller bottle, allowed to settle, drained again, and the thick filtered through a cloth filter.

The wine removed from the sediment is filled with clean cylinders to the neck, corked with corks or rubber caps and placed in a cool room (10-12 ° C) to settle for 1 month, after which the removal from the sediment is repeated. The resulting wine material is brought to the condition with sugar, dissolving it in a small amount of wine when heated.

The amount of sugar: for semi-sweet wines - 50 g / l, for dessert - 100-160 g / l, for liqueur - 200 g / l.

Dry wine, as well as dessert wine, should not remain on the sediment, after the end of quiet fermentation it is removed from the sediment, poured into bottles up to half the neck and corked with a steamed cork stopper, then poured with tar. Store in a supine position at 2–15 ° C, because at a higher level, it may deteriorate.

Wine aging can be carried out from half a year to 2~4 years or more, thus forming a bouquet of wine, which improves over the years.

Before bottling for storage, it is necessary to filter and clarify the wine. Filtration is carried out through a canvas bag or through filter paper (paper napkins).

Some fruits (plums, pears) give cloudy wine, in which case it is necessary to clarify or glue the wine with gelatin, tannin, fish glue or egg white. In this case, it is necessary to make test clarifications and choose the best method that does not change the taste and color of the wine.

For 10 liters of wine, 0.1-0.2 g of gelatin or glue is taken, which are pre-soaked in cold water, the water is changed 2-3 times during the day. The swollen and squeezed gelatin (glue) is dissolved in a small amount of heated wine, then the solution is poured into a vessel with wine, mixed and left to stand for 2-3 weeks. After that, the removal from the sediment, bottling and plugging are carried out.

For clarification with egg white, carefully separate the protein from the yolk, add a little water and beat into a strong foam. The protein is mixed with a small amount of wine, poured into a vessel with wine, everything is mixed again and clarified for 2-3 weeks. For 10 liters of wine, 1/3 of the protein is required.

Tannin clarifies wine with low acidity, without astringency (taste). Tannin (pharmacy) is dissolved in distilled or boiled water, approximately 1.5 g per glass, settled, filtered. The required amount is determined empirically. Wine is poured into 3–4 transparent (white glass) bottles and 1, 2, 3, 4 teaspoons of tannin solution are added, after a week they look which bottle is better clarified and, having calculated the required amount of tannin, pour it into the bottle, after 7–10 days the wine is ready to be removed from the sediment. After that, the wine is kept for another month, drained, bottled and corked.

Now you have a general idea about the technology of making wines at home. Our website contains recipes for cooking wine and various berries and fruits according to proven methods. Your task is to choose and try them.

The technology of making wine has a thousand-year history. Even in ancient Greece and Rome, a drink was highly valued, which is obtained after the fermentation of natural grape juice.

In recent years, the number of people who themselves want to make grape wine at home has increased. This makes it possible to taste dry and semi-dry, dessert and sweet wine, which fully meets taste preferences and will become not only a pleasant drink, but also a valuable cure for many diseases.

Benefits of the drink

The thing is that grapes are characterized by a high content of sugar and carbohydrates, useful trace elements and mineral salts.

Wine actually contains a small periodic table, vitamins B6 and B12, P and PP, C and B1, folic and pantheonic acids, as it retains all the valuable qualities of grapes.

It is not surprising that the consumption of 100-200 grams of wine per day helps fight radioactivity and anemia, increases appetite, and stabilizes blood pressure. The bactericidal properties of homemade drink will strengthen the immune system and become a good prophylactic against various diseases.

The main difference has to do with the alcohol and sugar content of the wine. Manufacturing does not cause any particular difficulties, but it is important to prepare raw materials, containers and equipment, and use proven technology. Under these conditions, you will soon be able to drink a glass of white nutmeg or red isabella, which will delight you with taste sensations.

Preparatory stage

Home wine production requires particularly careful preparation and compliance with a number of rules that
well known to hereditary winemakers.

Wine must be aged in oak barrels, so they are well cleaned of last year's precipitation and steamed, fumigated with sulfur. Often use enamelware or glass bottles (preferably 10-20 liters).
A press is needed to squeeze the juice. A meat grinder with a nozzle, a crusher or a juicer is quite suitable. The less contact of grapes with iron, the better. Metal parts must be stainless steel.
All unripe or defective grapes are removed, but they should not be washed, as sugar and aromatic substances will pass into the water.

It remains only to choose a recipe. It should be understood that each vine grows under certain weather conditions that will affect the quality of the wine.

Classic recipe

This is the value of a home-made drink, because in two years it will become a vintage, and in six years -
collectible.

In order to make white, red or rosé wine, ripe grape varieties are suitable: Riesling, Isabella, Cabernet, Muscat, Rkatsiteli, Tsimlyansk, Pinot, Chardonnay, Sauvignon.
It is better to crush grapes with your hands or feet, use a wooden pusher. For white wine, only juice is needed, so all the skins are removed immediately.
The resulting mass is poured into containers or bottles, the pulp is constantly mixed for three days at 25-30°C. It is better to use a sourdough prepared in advance to increase the quality and strength.
To get good wine yeast, you need to take 200 g of raisins or mashed grapes, 50 g of sugar and water. They are mixed and the total volume does not exceed two-thirds of the capacity. Fermentation will take place in 4 days.
The content of 25% sugar in the wort will be optimal. However, adding sugar will help reduce acidity and increase strength. It is enough to add 20g per 1 liter to make the fortress 1° more.
The acid content should be in the range of 6-9 g, the addition of water will help reduce it, and tartaric acid will increase it.
The resulting juice is separated from the pulp and poured into a bottle with a narrow neck, leaving 10 cm to raise the foam. You need to make a water seal. To do this, the bottle is closed with a cork stopper or the lid is screwed on, then a hole is made and one end of the rubber tube is placed there. The second will be in a jar of water to release carbon dioxide. The junction of the cork is well sealed, since air should not enter the bottle.
Soon gurgling begins to occur, as fermentation takes place in a warm and dark place for 25-30 days. It is necessary to monitor the amount of water in the jar, because in such conditions there is a transition to the bottle and back, and it needs to be added periodically.
It remains only to carefully drain the resulting wine, pour it and put it for clarification in a cool room, preferably a cellar or cellar. You can make a water seal again, but this is not necessary.

After two or three months, you need to separate the sediment and start tasting isabella, cabernet or sauvignon.

Recipe for Isabella variety

Despite the fact that Isabella is considered a table-technical grape variety, it is well distributed, as it is not afraid of frost and gives a good harvest.

The grape harvest takes place quite late and under these conditions the berries gain a lot of sugar. In addition, many people like the special aroma and taste of Isabella, the ability to make both homemade dry and dessert wines. The cooking method is classic, but with some nuances.

Isabella juice can be sweetened and for this, 100-150 g of sugar per liter are added after boiling, stirred and the container is hermetically sealed.
A week after the water seal is installed, you need to add boiled, warm water at the rate of 12 liters per 5 kg of Isabella berries.
Another recipe will allow you to get more homemade wine. 40 g of sugar and 30 g of water are added per liter of Isabella pulp. After five days, you need to squeeze everything out and add another 40% of water from the amount of juice received to the liquid. A rubber glove is put on the bottle, in which several holes are made, or a water seal is placed.
Grape fermented wine is poured, then 200 g of sugar per 1 liter are added and left for a month, tightly closing the cork.

Then you have to remove the sediment, pour everything into bottles and put them in the cellar. After 1-2 months, Isabella is tasted.

Canteen in Polish

This homemade table wine will appeal to those who do not like or cannot use a lot of sugar. It is a good substitute for raisins.

Raisins contain up to 50% sugar, so it should be twice as much.
For 10 kg of grapes, you need to add 8 kg of raisins.

Otherwise, you must adhere to the same traditional technology, use the classic recipe

Hungarian way

The process of preparing grape Hungarian is somewhat similar, but under certain conditions. There are two interesting ways to use.

For a young homemade (6 l) you need 5 kg of raisins. Fermentation takes place for two days, then the leaven is poured in and everything is poured into an oak barrel. It is buried or left in a cool room for 12 months.
You will need 1 liter of pure vodka and the same amount of pitted raisins. When it is infused, everything is mixed with 10 liters of wine and 500 g of crackers. The next day, it remains to add raisin tincture, a crust of bread and spices. These include malabrat, nutmeg, rose petals. Everything must be corked, shaken and let stand.

Such a product is not only of high quality, but over time, the taste of wine improves and becomes more refined.

"Carnation"

Spices come in handy for this recipe. Only the main ingredient is necessarily cloves. True, it does not hurt to add other herbs or spices.

For 10 kg of grapes, 6 kg of sugar is taken. The amount of spices is insignificant and depends on your own preferences. They will be thrown into the must so that the wine will absorb all the flavors.

In order to learn winemaking at home, you need to know the technology of making wines, how to get the juice necessary to get the must and subsequently the wine itself, which containers can be used and which can not, about the process of fermentation, removing wine from the sediment, clarification and other conditions, and about how to make wine at home will be discussed in this article.

Vitamins B1, B6, B12, PP, C, pantothenic and folic acids are found in wine in a small amount, vitamin P is present in grape wine in a fairly large amount.

Wine, especially red grape wine, has radioactive and bioenergetic properties, in addition, wine has bactericidal properties.

Wines are classified according to their sugar and alcohol content:

canteens - 9–14 ° without sugar;

dessert semi-sweet - 9–15 ° with a sugar content of 3–10%;

dessert strong - 17–20 ° with a sugar content of 3–13%;

dessert sweets and liqueurs - 13–16 ° with a sugar content of 16–32%;

sparkling (effervescent - artificially carbonated).

Vintage wines, unlike table wines, guarantee high quality and are aged from 2 to 6 years, over 6 years - collection wines.

The production of fruit and berry wines is divided into several stages.

Preparation of containers and equipment for making wine at home.

For crushing berries and fruits, crushers, meat grinders with special nozzles are used, for large fruits (apples, quinces, pears) - shredders.

The juice from the pulp is extracted both with special presses and with electric juicers. The metal parts of the press must be made of stainless steel.

A small amount of pulp can be squeezed out without tools by placing it in a bag of rare canvas.

Preparation of berries and fruits for processing

For the preparation of wine using only ripe fruits and berries.

Getting juice at home.

Grape pulp juice is poured into cylinders (enamelled containers), covered with gauze and left to ferment for 2–3 days at a temperature of 25–28 ° C.

Plums, gooseberries, cherries, blackcurrants, after grinding, add boiled water (15-20% of the weight of the pulp) and heat to 60-70 ° C, hold for about half an hour with stirring.

Wort preparation

20 g of sugar per 1 liter of must increases the strength of the wine by 1 degree;

excess sugar inhibits the fermentation process;

each kilogram of sugar, when dissolved, increases the volume by 0.6 liters;

in the manufacture of dry wines, sugar is dissolved in water and introduced immediately at one time; in dessert wines, sugar is introduced fractionally on the 1st, 4th, 7th, 10th day, dissolving it in a small amount of fermenting wine.

Below are the volume and weight ratios of wort syrups.

Preparation of sourdough (wiring)

You can make a starter from raspberries or strawberries: 2 cups of mashed berries and 100 g of sugar are poured into a glass of water and shaken well. The sourdough is ready in 3-4 days.

Beer and bread yeast should not be used, because. they impair the taste of the wine and, in addition, they die as alcohol accumulates (at 13% ABV).

Fermentation

Bottles or kegs with wort are placed in a darkened room with a temperature of 18–20 ° C, the fermentation process is activated by sourdough and ammonia (0.2–0.4 g per 1 liter of wort).

The optimum fermentation temperature is 18–20°C; when the temperature rises above 23–25°C, the container with the wort must be cooled.

Transfusion and fermentation of wine

The amount of sugar: for semi-sweet wines - 50 g / l, for dessert - 100-160 g / l, for liqueur - 200 g / l.

Wine aging can be carried out from half a year to 2~4 years or more, thus forming a bouquet of wine, which improves over the years.

Before bottling for storage, it is necessary to filter and clarify the wine. Filtration is carried out through a canvas bag or through filter paper (paper napkins).

Here is actually the most detailed and most complete overview of the technology of making wine at home, now you have an idea about the technological process and you can start making truly the best wines that can only be on your table.

Happy making!