Homemade wine has a whole history of origin and a number of traditions in the production methods that are observed in different countries. The main question for those who decided to make homemade wine is how to determine its readiness and how to understand whether the drink can be consumed or if it has deteriorated.
Homemade wine is made according to different recipes, from different ingredients and often with the addition of other alcoholic beverages such as vodka, cognac, liqueur, white and red wines for blending. The ripening period of the drink largely depends on the composition and recipe.
The most famous homeland of home-made wine is France; for many centuries the French have been making wine using their unique technologies.
Recipe features
There are various time frames for how long a wine must stand to ferment. For example, if you want to get young wine, not very strong, sparkling, then 10-15 days will be enough, provided that you see that almost all gas bubbles have left the bottle.
Experts recommend keeping the wine longer: at least 40 days. Moreover, during the entire fermentation time of the drink, you need to shake the bottle and remove the resulting foam from above.
Ingredients for homemade wine
The infusion period of the wine depends directly on its filling. For example, wine made from rowan berries is aged for a whole year, from gooseberries - for half a year, and the "fastest" variants of wine material are currants and cherries. You can taste wines made from these berries in 2 months.
Signs of wine readiness
One of the signs that a wine is ready is its color. The wine should clarify, and all the cloudy sediment should remain at the bottom. The drink will have to be carefully poured into another container at least twice during the entire fermentation period so that the sediment remains in the old bottle. Experienced winemakers recommend draining the wine regularly - once a month or two. The more often you pour the drink into a new bottle, leaving the sediment in the old container, the better your wine will turn out, it will have an amazing light shade.
It is also important not to forget that during the period when the wine is infused, it must be placed in a dark room, preferably in one where it is cool.
Do not forget that the longer the wine is infused, the stronger and more tart taste it will have.
Many people use a rubber glove instead of a cork on the bottle, it is believed that if the glove no longer inflates, the wine is ready, and all the bubbles have already come out. You can also make a hole in the cork and stick a regular drinking pipe there, through which all gases will escape during fermentation.
If you follow these fairly simple rules, you can definitely understand whether your wine is ready.
