The grape variety "Isabella" belongs to the non-covering varieties of this culture, therefore it grows in abundance in the dacha plots of residents of central Russia. It is an affordable raw material for making wine at home.
It is necessary
- - Isabella grapes - 10 kg;
- - sugar - 1 kg;
- - a container made of food grade plastic;
- - glass bottle (5 liter or more);
- - rubber thin glove or water seal.
Instructions
Step 1
The first procedure in making wine is preparing the grapes. Tear off the grapes from the brushes and pour into a container made of food grade plastic or glass. For wine, you can take only good berries, rotten or unripe should not get into the container. Also, there should be no twigs, leaves, or other debris in it.
Step 2
Don't wash your grapes. Harvested grapes can only be washed if you use ready-made starter cultures or commercially available wine yeast. In another case, the grapes will ferment due to the yeast, which is in large quantities on the surface of the berries, washing the grapes will wash them off.
Step 3
Crush selected grapes, making sure that each berry bursts and juices. Press the grapes just with your hands or even with your feet, if its volumes are large. The crushed and juiced grapes are called pulp. Leave the pulp for 3 days in the same container where it was pressed to begin the fermentation process.
Step 4
After the fermentation process begins, squeeze the juice out of the pulp. The best wine is obtained from juice that comes out of the pulp by gravity, but for a greater yield of the product, juice can be obtained using special presses.
Step 5
Pour the resulting juice into bottles. Dilute with water if necessary to reduce acidity. Add sugar to it, since grapes grown in central Russia usually do not collect the required amount of sugars to make a strong enough wine. The sugar content of grapes strongly depends on what the weather was like in the year of its ripening. On average, you need to add about 150 grams of sugar per liter of juice.
Step 6
Close the bottle with a water seal or simply put a rubber glove on the neck and pierce a few holes with a needle in it - carbon dioxide will escape through them. A water seal or a glove is necessary so that the wine does not interact with air during the preparation process, since in its presence acetic bacteria are activated, and the wine runs the risk of turning into vinegar.
Step 7
The active fermentation process lasts an average of 21 days, when it ends, drain the wine from the lees. If this is not done in time, the sediment will begin to decompose and add bitterness to the wine. Pour the young wine removed from the sediment into bottles under the very neck so that no air remains in them. Add more sugar, honey, herbal infusions to the wine if desired. Cap the bottles tightly and put them in a dark place. Now the wine will ferment quietly, which will give it the final taste. At the same stage, the wine will clarify.
Step 8
Once a week, check if there is sediment in the bottles, if there is a lot of it, remove the wine from the sediment again and put the bottles in a dark place again. After 2-3 months, start tasting the finished drink.
