To prepare homemade wine, almost all berries and fruits are suitable. A good drink can be made not only from grapes, but also from cherry, crimson, currant berries, as well as apples and pears. You can generally mix different fruits, and then it turns out cool fruit and berry wine. And if you have such an opportunity, we will help you with advice and reveal the universal secret of cooking homemade wine.
1
First you need to decide on the raw material for your product. Berries or fruits must be a good quality, you need to watch not getting rotten, misappropriate, damn worm. Now about the dishes. Capacity for the preparation of wine should be either glass, or enameled, can be used clay. But ideally, it should be wooden - out of oak. You can not prepare a good wine in pure metal dishes. In case of fermentation, acids are formed, which will react with the metal, and nothing good will work.
2
Raw materials for wine (berries) need to rinse and crushed. Different ways are suitable. It can be a meat grinder, can be wooden beast. And apples and pears are better to lose on the grater. Mezga (this is what you got after grinding raw materials) should go over. It is placed in the dishes and add water - approximately one kilogram of the mezgi 200 grams of warm water. If you cook the wine not from grapes, then add a yeast solder. You do not need to add to grapes, because the yeast is already present in his skin. The mezu during fermentation is stirred several times a day, and the fermentation itself should last three days. By the way, all this should occur in heat so that the temperature is at least 20 degrees.
3
Next of the mezgie need to squeeze juice. You can do this with the press, but this is a time-consuming and not very convenient process. It is much easier to squeeze through the bag. It should be from real burlap, not painted and walked. Place it in a large container and reproach there to the mezuge. Then make and hang over the container. Over the night, the juice is completely stuck. If the thieves succeeded a lot, you can add some water to it, it is possible to give a pretense and repeat again. Juice, which was pressed first, mix with the second spin juice.
4
The juice you got will be pretty sour. Lower acidity with water, then sugar sugar sugar. The whole rate is not immediately introduced. First two thirds, and then parts - on the fourth, seventh and tenth day. This mixture consisting of juice, water and sugar is called Susl. If necessary, he needs to make yeast, only not simple, and wine.
5
Cooking wine yeast can be made of ripe berries that are collected with dry weather. It is required that the berries are clean, because it is impossible to wash them. A couple of glasses of berries will suppress, fold into the bottle. Then add a glass of water and 150 grams of sugar. Close it all needs cotton cork, insist in a dark warm place, four days. You can store a week.
6
The finished wort is drained into the container where fermentation will pass, and stirred to dissolve sugar. Next put a water castle to limit the contact of the wort with air. One end of a soft tube is inserted into a container with future wine and seal the cork, and the other end is lowered into a water bottle. From time to time water is recommended to change.
7
When the wine starts to be brightened, gas bubbles will stop appearing, and the sediment falls on the day, the wine is worth merging. Need to merge a soft tube. The tube, lowered to the container, should be slightly above the precipitation. The fusion wine is reliably clocked and put on a storage for a period of one month in a cold place (cellar) so that it stands out. Well, then everything can be used.
This method of cooking wine is considered universal and suitable for any raw material products.
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