The history of winemaking goes back many millennia; in ancient Rome and ancient Greece, wine was considered a healing drink, a gift from the gods. Many events in a person's life are accompanied by wine, when he feels bad, he drowns his grief in wine, when a pleasant event occurs, the wine flows like a river. Making homemade wines is not easy, but possible.
What is table wine
The main raw material for making wine is grapes. For making wine, varieties such as Merlot, Isabella, Riesling, Cabernet are the best suited. To get a light table wine, the grapes are harvested well-ripened. Table wine is a natural grape product prepared without the addition of sugar and alcohol.
If all the sugar contained in the juice of berries is "dry" fermented, such wines are called dry. Dry homemade wine is prepared in oak and glassware. Red and white wine is made in different ways.
White grape wine
When preparing white wine, the must (juice) is fermented without pulp, the grapes are carefully crushed with a wooden pestle and the juice is separated from the skin and seeds. Then the pulp is squeezed out by placing it in linen bags under a press or some kind of heavy load. The squeezed juice is defended for 24 hours, then mixed with gravity juice and poured into a fermentation vessel, which is filled to ¾ of its volume. The bottle is closed with a cotton swab and placed in a room with a temperature of about 20 ° C. After about two days, fermentation begins and it proceeds in two stages.
The first stage - vigorous fermentation - lasts about a week and is accompanied by an increase in temperature, during which time 90% of sugar is converted into alcohol. The second stage - quiet fermentation - lasts about a month. During quiet fermentation, the dishes are topped up with fermented wort to the top. After the wine has been clarified, it is poured from the sediment using a tapping hose into a clean dish, closed with a stopper and stored in the basement.
Isabella house red wine
Red wine is fermented along with the pulp. The wort from the crushed berries is placed in a bowl with a wide neck, during fermentation, it is stirred 3-4 times a day. After the end of the vigorous fermentation, the cap of the skins and seeds sinks to the bottom, at this time the wine is separated from the pulp - first by gravity, and then the cake is squeezed out under load. Next, the wort is poured into a clean dish and left for quiet fermentation, which lasts 1, 5 months. Then the wine is poured into a clean container and put into the cellar.
Further care for white and red wine is the same. After cooling and the release of carbon monoxide, the volume of the liquid decreases, so the dishes must be regularly topped up with wine. At first, this is done every week, and then twice a month. For better maturation, after a few months, repeat the pouring of wine. When the wine is completely ready, it is bottled.
