The process of making wine at home is quite time-consuming and laborious, it requires a lot of concentration of attention in order to track in time all the processes that take place during fermentation. If this is not done, then the wine may start to deteriorate and bitterness will appear in it.
It is necessary
- - a device for removing bones;
- - blender with an attachment for berries and fruits;
- - sieve;
- - alcohol;
- - glucose;
- - oak bark or barrel.
Instructions
Step 1
The main and most common cause of bitterness is wine sediment, which is yeast processed during fermentation. If it is not drained in time, then it begins to rot and decompose, which leads to an unpleasant taste. Unfortunately, in this case, the wine will have to be poured out, since the bitterness cannot be eliminated, and such wine is not suitable for consumption.
Step 2
Another reason for the deterioration of the taste of wine is the poor-quality procurement of components for it. It can be rotten berries or fruits, the presence of small twigs or leaves in the crushed mixture. To ensure that your wine tastes good, ripens correctly and does not taste bitter, carefully select all the material for the bookmark. The yeast must be fresh, the berries must be clean and dried, without rot, stalks and leaves.
Step 3
The seeds contained in the fruits can also make the taste of wine bitter, so it is advisable to get rid of them. If you are using varieties that cannot be cored (for example, mountain ash), then grind the berry mass more thoroughly or wipe it through a sieve. Another way to save wine from bitterness is to pre-freeze such berries, then your drink will have a soft woody aftertaste.
Step 4
If you drained the sediment on time, and the material was excellent, and the wine is bitter, try pouring it into a prepared oak barrel, add high-quality alcohol with a strength of at least sixty degrees and stand in a dark place for about six months. If there is no barrel, add a teaspoon of chopped oak bark to the bottle of wine for every three liters of liquid. Then seal it and leave it in a dark place for about six to seven months. After this time, remove the bottle, drain the wine from the remainder, strain through cheesecloth and add half a tablespoon of glucose. The wine is now ready to drink.
