Since ancient times, not only winemakers and gods have worked on the creation of wine, but also learned men. Louis Pasteur, having thoroughly studied the fermentation process, not only discovered the vinification reaction, but also the method of getting rid of the bad taste and smell of wine, which microorganisms living on the grape skin and inside it transmit to it during the fermentation process. Pasteur's discovery is still used today.
Making homemade wine from grapes requires a certain amount of patience: it will take several months to ferment the grapes and refine the wine.
It is necessary
10 kg of ripe sweet grapes, a 10-liter glass bottle, a piece of gauze, a colander, an enamel bucket or other container, a rubber tube about 10 mm in diameter and 40 cm long, a plastic bottle cap, a little paraffin or wax
Instructions
Step 1
The grapes must be carefully sorted, the berries must be separated, damaged and rotten ones must be removed.
Mash the grapes in small portions with a crush or fist.
Step 2
Pour the pulp and the allocated grape juice into a clean, dry container.
Cover it with a piece of gauze and place in a warm place to ferment.
Step 3
After 1-2 days of wort fermentation, the pulp should float, and the juice should remain in the bottom of the container.
After 5-6 days of wort fermentation, the juice from the bottle must be drained through a colander or gauze into an enamel container. The pulp should be wrung out with your hands and also strain through a colander.
Pour the collected grape juice into a washed and dried bottle.
Step 4
Make a water seal. To do this, make a hole in the plastic bottle cap, insert a rubber tube into it.
Put a piece of paraffin or wax in a small container and heat in a water bath.
Carefully seal the gap between the tube and the hole with warm paraffin or wax to prevent air from entering through it.
Step 5
Install a water seal: close the bottle with grape juice with a prepared lid with a rubber tube mounted in it, lower the other end of the tube into a glass of water (water must be periodically added to the glass to avoid air access through the tube).
Step 6
Put the juice in a warm place for fermentation.
After-fermentation of the juice must be carried out until the complete cessation of fermentation (from 12 to 20 days), which depends on the air temperature in the room.
Step 7
After the end of the fermentation of the juice, the resulting wine must be carefully poured into a clean dry bottle without sediment. Reinstall the water seal and put it in a cellar or other cold place, with a temperature of 8-12 degrees for 2-2.5 months.
When storing wine in the cold under a water seal for such a period of time, tartaric acid settles on the bottom and walls of the container. The acidity of the wine decreases, it becomes transparent.
Step 8
Refined wine must be poured into dry, clean bottles so that a small air space remains between the cork and the wine, and corked.
The resulting wine is called dry, because the sugar in the grapes fermented into alcohol almost without residue.
Ready dry wine is stored in a cold place (cellar, cellar).
