How to make wine from grapes?
Many gardeners, especially in the southern regions, have so many vines growing in the backyards that it is impossible to have time to eat all those berries that ripen on them by the end of summer in fresh form. So that the grown grape harvest is not wasted, you can make wine from it.
Making homemade grape wine is not so difficult, but it only makes sense to do this if you really have a lot of grapes and it is grown by hand. Trying to prepare the wine from several bunches bought in the supermarket, except from a pure interest in the art of winemaking.
How to make wine from grapes at home
Practically all grape varieties are suitable for making wine - the main thing is that the berries are ripe, as in the underripe there is not enough sugar for full fermentation. Therefore, if possible, grapes, especially wine varieties, should be kept on the bushes until the first frost.
You can make homemade wine from one grape variety or from a mixture of several varieties growing on your site. It is necessary to collect grapes on a clear sunny morning when the berries dry out of the dew.After that, they should be immediately processed. The best grape wines are considered to be natural dry wines made from pure grapes without the addition of any other ingredients. About making just such a wine further and our conversation will go.
Grape Wine Recipe
- Making wine from grapes begins with the preparation of the harvested berries. Before making wine from grapes, clusters will have to be examined, to remove rotted berries, leaves and other garbage. It is impossible to wash the grapes intended for making wine, because on the surface of the grapes there are natural so-called “wild” yeast, which will have to trigger the fermentation of the grape must. Next, the berries must be separated from the ridges, but some lovers of tart wines leave some of the berries on the ridges, which give the desired tartness to the wine.
- Then grapes must be poured into a large and wide enamel saucepan and crushed them well. It is easier and faster to do this with your hands, but if you do not want your hands to be stained with grape juice, crush the berries with a wooden pestle or crush.
- Now, the resulting grape mash should be poured into a large glass bottle, preferably with a wide neck, and then put it in a warm place for three days for primary fermentation. During this time, the contents of the bottle will need to be mixed several times with a wooden spatula so that the process goes more evenly.
- On the last day of fermentation, the wort is no longer stirred. This is done so that the pulp separates from the juice and rises to the surface. Juice must be decanted into another container with a hose made from a dropper, for example, from a dropper, and the pulp should be taken out of the bottle and squeezed through several layers of gauze. The cake remaining after spinning can now be thrown away, and the strained juice can be added to the existing one.
- Now all the juice should be mixed and poured into glass bottles, not topping up to the top at a distance of two or three fingers. It is better for these purposes to have large bottles with a narrow neck - it will be easier to seal them tightly, and this is simply necessary. In the traffic jams, small holes should be made, and long tubes should be inserted into them and all joints should be carefully smeared with softened wax or clay so that air in no way gets into the bottles.Immerse the loose ends of the tubes in small containers filled with water. Thus, you install the so-called “water gate”: the gaseous products of fermentation in the tubes will be removed from the bottles, and outside air will not be able to penetrate them.
- In this form, the wine should roam for three to four weeks. When the gas stops being released, the gurgling in the water tanks will stop, and the wine will start to lighten - then it can be considered ready. Now the young wine has only to be carefully drained from the sediment, and the first tasting can be carried out.
- Then the wine is poured into clean wine bottles, closed with corks and removed the bottles in the cellar for ripening.
As described above, you can make wine from grapes grown in the southern regions. Grapes that grow in mid-latitudes do not become sweet enough over the summer, so alas, it is impossible to make a natural dry wine out of it. But amateur winemakers found a way out of this situation: after the initial fermentation, they adapted to add ordinary sugar to pressed juice at the rate of 1 cup of sugar per 1 liter of grape juice. So you can fill the lack of natural sugar contained in the northern grapes.
Wine can be prepared not only from grapes.