Homemade raspberry wine turns out to be unusually tasty, when properly prepared, it has a characteristic red color, and its taste is reminiscent of liqueur or liqueur. If you have an abundance of this berry at your dacha, then the recipe for making homemade raspberry wine will certainly come in handy.
It is necessary
- - 5 kilograms of raspberries;
- - 1 kilogram of granulated sugar;
- - 2.5 liters of water;
- - ammonia.
Instructions
Step 1
Chop the berry. It is not recommended to wash raspberries, as there are live bacteria on its surface, which will further support fermentation in the drink. For chopping, you can scroll the raspberries through a meat grinder. Add 500 grams of granulated sugar to the resulting puree and mix. Send water at room temperature (22 ° C) there. Lower temperatures will slow down the growth of yeast bacteria, and higher temperatures are detrimental to their growth.
Step 2
Mix all ingredients well, cover tightly with a lid and store in a cool and dark place. The most favorable temperature regime for storage is 18-20 ° C. After 10-12 hours, do the first check to see if there are signs of juice fermentation or not. Bubbles should appear in it. If nothing happens to the juice, then the bacteria lack heat. Take a couple of scoops of juice and heat it, but never bring it to a boil. Mix the hot juice into the cold one, wait for further fermentation.
Step 3
After ten days, you need to ventilate the juice. Transfer it from one container to another, then back. This technique will allow you to improve the taste of the future wine. Add two drops of ammonia per liter of juice and stir. Put on a rubber glove or cover with a water seal, put it back in a dark place for a week.
Step 4
The next step in making wine will be to remove the berries. Prepare the necessary dishes for this, a sieve or a colander with fine meshes. This process must be completely clean. Strain the fermented juice through a sieve, squeeze the berries with a crush. Add a couple of tablespoons of granulated sugar to it, put a rubber glove on the container and leave to ferment for another 4 days. Add two tablespoons of sugar to the wort every two days.
Step 5
When fermentation is over, strain the wine through cheesecloth and bottle, close tightly with corks. Soak the wine in a cool place for several months. The finished drink will have a strength of 15-18 degrees. Such wine should be stored no more than a year, in the future its taste may deteriorate.
