Home winemaking is a rather laborious and time-consuming process. The term for making wine from grapes according to traditional technology is 30–55 days, depending on the sugar content of the raw material. However, there is an alternative to the classical method, which allows you to significantly speed up the fermentation process and get a quick wine.
Fermentation acceleration
Making homemade wine according to the classical scheme has many subtleties and nuances that must be observed. In this case, the quick recipe is even more complex.
Prepare homemade wine quick recipe can be made not only from grapes, but also from any other raw material available. Apples, pears, currants and even jam - all these components make it possible to create delicious alcohol.
Several factors influence the rate of fermentation. The most important are:
- air temperature;
- oxygen access;
- the amount of yeast.
The rapid preparation of wine is based on the use of all three of these factors.
simple recipe
Grapes and some other fruits, such as plums or cherries, contain a certain amount of wild yeast on their skins, which help to activate the fermentation process. Classical winemaking technology involves the use of only natural yeast and sugar, which is quite enough to produce high-quality wine.
However, to speed up the manufacturing process alcoholic drink and to obtain a faster result, you should additionally use wine yeast.
Composition, ingredients and correct proportions:
- grapes - 10 kg;
- sugar - 3 kg;
- wine yeast.
To make quick wine at home, you can use any non-metallic utensils. Grape juice easily reacts with iron and oxidizes it, which can adversely affect the taste of the drink. Therefore, it is best to use ceramic, glass or enameled containers.
All containers and other accessories must be sterilized or treated with boiling water.
The sequence of actions described below will help to make high-quality and tasty wine from these components. In order for the result to please you, it is necessary to perform each next step as accurately as possible.
1. Harvested grapes are separated from the branches and carefully sorted out. All rotten, moldy and unripe berries are removed, as their entry into the wort can spoil the taste of the finished drink.
2. Carefully crush the grapes. Our task is to get as much juice as possible. It is best to work with rubber gloves. The use of other devices can damage the grape seeds, which will adversely affect the taste of the drink.
3. The grape mass is transferred to a glass container through gauze. We fall asleep there granulated sugar. Mix everything well with a wooden spoon. Remember, all sugar crystals must dissolve. Now add the prepared wine yeast to the container. It is they who will allow us to speed up fermentation and make quick homemade wine.
4. We install a water seal with a gas outlet pipe on the container, or we can use a medical glove with a hole in one of the fingers.
5. The fermentation tank is transferred to a dark storage room and left there for 1-2 days, during which full fermentation should begin.
6. It is easy to determine its beginning: the juice will be covered with a layer of foam, it will begin to hiss and release gas. As soon as this happens, the shutter or glove must be removed, the grape pulp removed from the must, after squeezing it out. After that, we close the neck again with a water seal.
7. To accelerate the fermentation of the wort, the temperature in the room should be at least 20-24 degrees Celsius. At the same time, such temperature indicators should not be exceeded, as this can provoke the growth of pathogenic microflora.
8. Every 1-2 days, the container should be opened and stirred with a wooden spoon to improve the work of the yeast and saturate the wort with oxygen. It is necessary to do such manipulations during the first 10-12 days.
9. Rapid fermentation of grape juice should stop approximately 10-25 days after the start of the process. To determine its ending will not amount great work: the glove will go limp or the water lock will stop gurgling, the young wine will become transparent, and a layer of sediment will fall to the bottom of the container.
10. The finished drink is carefully drained from the sediment using a small rubber tube. Accuracy is the key to success at this stage. We act in such a way that all the sediment remains in the fermentation tank. Its entry into fast young wine is unacceptable, as it can provoke re-fermentation.
11. The resulting and filtered wine is poured into glass bottles and goes to the cellar for 2-3 months, during which it should finally settle and become more balanced.
12. After this time, a small layer of sediment will form at the bottom of the bottles, which must be filtered out with a rubber tube.
13. The finished wine is bottled again and can be served at the table for tasting or lowered into a cool cellar for long-term storage.
The strength of homemade wine made using fast technology will be 11-14%, and its shelf life is limited to 2-3 years.
on the Internet and special literature you can find many recipes describing from a variety of berries and fruits. But in most cases, sugar is used in the preparation process, and the result is sweet wines. From grapes at home, you can get the real dry wine.
Grapes are a specific berry that has absorbed warmth and sunlight, the aroma and transparency of the air, and the life-giving moisture of rains. He does not tolerate the rough interference of the metal parts of juicers, presses, meat grinders. Only in contact with a person, his warmth and energy, real wine can turn out, because it is not for nothing that in wine-producing countries they traditionally crushed grapes with their feet, and these days became a real holiday for everyone.
Stages of making homemade wine
- Pulp preparation
The first step in grapes will be the preparation of the pulp, for which it is necessary to crush each berry with your hands, with your hands! This is done in order not to damage the bones, which, when crushed, give the juice an unpleasant grassy taste. This is a very time-consuming process, before each grape must be de-stemmed. A comb is a branch to which the berries are attached, if it remains, it can give the wine excessive astringency.
The berries must be ripe, clean, and picked in a dry daytime, as it is impossible to make good quality homemade wine from unripe, diseased berries. Since there is real wine yeast on the surface of the berries, it is better not to wash them if possible. But in relation to dishes and other equipment, maximum cleanliness should be observed.
- Pulp fermentation
The resulting pulp should be placed in an enameled pan or a wide-mouthed container, tied with gauze or cotton cloth and left to ferment for 3-4 days at a temperature of +25 + 28 ° C. During this time, the extractive and coloring substances contained in the skin of the berries will completely pass into the juice. Two or even three times a day, the pulp must be thoroughly mixed, and make sure that it does not remain on the walls of the dishes, otherwise mold may occur.
- Juice separation
Now it is necessary not to miss the moment when the pulp is ready to separate the juice. The pulp should float to the top, and the juice should sink down. The surfaced pulp should be very soft, easy to knead with your fingers. If you miss the right moment, vinegar fermentation may begin, and instead of wine you will get vinegar.
The next step is to separate the juice from the pulp. This is again done by hand. You can squeeze the juice through a double or triple layer of gauze so that the bones do not penetrate or through a nylon mesh.
- violent fermentation
Pour the resulting juice into a bottle with a narrow neck, without topping up to the very top, and put on at a temperature of + 20 + 25 ° C. Here it is very important to know how to make homemade wine so that oxygen does not enter the fermenting juice in any case. At this stage, he is the enemy of wine, leading again to acetic fermentation. To avoid this, the bottle is placed under a water seal. A hole is made in the tightly closed lid of the bottle, where a rubber hose is inserted without gaps, which does not reach the liquid. For reliability, the hose entry point can be filled with paraffin or wrapped with electrical tape, tape. The other end of the hose must be lowered into a container of water. Carbon dioxide will enter the water, and oxygen will not enter the wine.
- Quiet fermentation
At the end of fermentation (air bubbles do not enter the water, foam has disappeared from the surface, sediment has fallen to the bottom), the wine must be poured into another container, removing from the sediment. This must be done with a hose, in no case tilting or turning the bottle over. The poured wine is again placed under a water lock for quiet fermentation at a temperature of +10 + 12 ° C for 2-3 weeks.
- Maturation
At the end of this process, a dry young wine is obtained, but it does not yet have a characteristic taste, aroma and bouquet. Now it must be bottled and put on maturation, 1-2 times a year it must be removed from the sediment, pouring into another container. At this stage, contact with oxygen plays a positive role. It is better to store wine in a cellar at a temperature of + 8 + 10 ° C in a lying position. Thus, knowing how to make homemade wine, following this not very complicated, but time-consuming technology, you can get great examples of a natural and healthy drink.
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Making homemade wine is an exciting and rewarding activity, because in addition to moral satisfaction from a job well done, we provide ourselves, our family, relatives and friends with wine for the whole season, investing a minimum of money and labor in this business. The main thing here is the strict observance of certain rules. Here are the main ones. Homemade wine can be made from the fruits of any horticultural and wild crops. Their enumeration can take a whole page, all fruits and berries that give juice with a certain processing are suitable for making homemade wine. Bread yeast is not used in the manufacture of homemade wine, because the ultimate goal is to obtain natural wine, and not mash or kvass.
Preparation of sourdough or start of fermentation. In industrial winemaking, yeast is obtained at wineries in special laboratories. At home, getting wine yeast is very troublesome, so it is best to get by with wild yeast that is on the surface of berries or fruits. For example, I just add a handful of raisins to the wort. Then it is necessary to add sugar to the wort at the rate of 100 grams of sugar per 1 liter of wort, stir it until it is completely dissolved, install a water seal and wait.
Fermentation control.
Clarification and fortification of wine. The degree of clarification of the wine depends entirely on the number of operations to remove it from the sediment. But there is one subtlety associated with fortifying wine. The fact is that when the resulting wine is fortified with vodka or alcohol (and this operation is done entirely to the taste of the winemaker), a suspension is formed in the wine, which in a few days will settle to the bottom and the wine will become absolutely transparent. It is only necessary to remove it from the sediment for the last time. |
