One of the most important indicators of the quality of wine is its transparency. Wines made from black currant berries, after the end of fermentation, themselves acquire a transparent shade. And drinks from plums, pears, cloudberries do not self-clarify well, so they need additional processing - clarification.
Instructions
Step 1
Place a sealed bottle of wine in a warm room, and if small gas bubbles appear in the wine, and a sediment has formed at the bottom, then the drink has not matured. Then attach the fermenter to the vessel so that the product ferments in a warm room. After a month, pour the wine into other bottles without sediment.
If, after you have placed the container with wine in a warm room, there are no bubbles or sediment in the bottle, this means that the wine contains substances that have not precipitated. It is these substances that make it cloudy.
Step 2
Then, to clarify the wine, take fish glue or gelatin, fill it with warm water and leave to swell. After 24-36 hours, mix the swollen mass thoroughly and strain, add a little wine to it, shake everything well and pour into the vessels with wine. Stir and leave for 10 days, after which the wine will become clear, and the sediment will settle on the bottom. Pour the finished clarified wine into clean bottles.
Step 3
If there is not a lot of wine, then pass it through ordinary white paper or through filter paper. Let the wine brew a little, only then can you consume it.
Step 4
Another effective way to cleanse wine is to heat it. Take a sealed container (so that the alcohol does not evaporate). Pour the finished wine into bottles, seal and secure the corks with wire. Place the bottles in a saucepan with cold water (the water in the saucepan should be poured to the level of the wine) and heat over low heat to 45-50 degrees, leave in water until completely cooled. This treatment also improves the taste of the wine.
Step 5
It is possible to clarify the wine by cold treatment, because Lowering the temperature to -2 degrees (table wines) or -5 degrees (unfortified wines) causes colloids to precipitate, which helps to absorb suspended dregs and make the drink light. Cool the wine quickly and also quickly filter at the same degrees through a flannel bag.
