The end of summer - the beginning of autumn is the most suitable time for harvesting grapes and making unusually delicious homemade wine. At the same time, the grapes should be sweet and have a rich taste, then the drink will turn out to be aromatic.
It is necessary
- - grapes;
- - bottles;
- - tubule;
- - covers.
Instructions
Step 1
The following grape varieties are suitable for making homemade white wine: Sauvignon Blanc, Riesling, Chardonnay, Pinot Grigio, Chenin Blanc and Viognier. Never wash the berries, as there are natural yeast bacteria on their surface, which are responsible for the further fermentation of the wine. Take as a basis 10 kilograms of grapes, separate the berries from the twigs, clean them of debris. Remove damaged and rotten berries. Then you need to crush the grapes, for this, pour the berries into an enamel bowl or bucket, start crushing with clean hands.
Step 2
Now in front of you is juice and pulp, that is, grape must. Pour the wort into a ten-liter bottle and place it in a warm place for pre-fermentation for 3 days (no longer than four days). During this time, you will need to mix the wort 2-3 times. Stop stirring the grape must a day before draining the juice. After the time has elapsed, strain the juice, squeeze the cake and discard. Pour the grape juice into 3 liter bottles, seal and fit the water seals.
Step 3
It is not difficult to make a water seal, you need to take the lid, make a small hole in it and insert the end of the tube (you can from the dropper) by a centimeter. Fix the tube near the lid with ordinary plasticine. Dip the other end of the tube into a container of water.
Step 4
The wine fully ferments in 9-21 days, it all depends on the conditions and temperature at which the process will take place. When gas ceases to be released from the tube, the yeast settled to the bottom of the bottles, and the wine began to partially clarify - the fermentation process is over. Wait a few more days after the end of fermentation and carefully strain the dry wine into clean bottles, make sure that no sediment gets into. Cork the bottles tightly and put in a cool place, leave for 2-3 months.
