Homemade wine is a good and proven way to use extra berries and fruits. Moreover, almost any fruits are suitable for this drink: currant, apples, raspberries, strawberries, cherries, grapes. Making homemade wine, you can be absolutely confident in its quality and naturalness. Regardless of which fruit will be taken as a basis, the cooking system includes standard steps.
1
Suit ripe and surfing fruits. Rotten to take categorically impossible. Fruits should be carefully flushed. Only grapes do not wash, due to the fact that the white raid on the berries is wine yeast. And without them, as you know, the wine will be bad to wander and loses its fragrance.
2
For convenience, the berries should be crushed: suppress or cut. The main thing is that after this process it turned out as much as possible pulp and juice, which is very important for the future drink. The resulting wort must be put in a wide capacity, add sugar or zero for wine prescription. On top of the saucepan closed gauze and remove into a warm place.
3
The process of fermentation of wine takes from several days to several weeks. The optimal temperature for fermentation is from 22 to 33 degrees. If it falls below 22, the process will simply stop, and if it rises above 33, then the wine moves very quickly. In the process will pop up the mezga. It must be separated from the bulk.
4
The resulting juice must be pouring into a clean bottle, put a thin rubber glove on it and move to a warm place, but not solar. Wine in such conditions will play. And this process can stretch out for 10 days and for 3-4 months.
5
When bubbles cease to be released and the glove is lowered, the wine buzzed. Now it needs to be moved to a cool place to brighten up, for a month or two. Light, transparent wine is also important not to forget to separate from the sediment and profile.
The finished wine can be poured into beautiful bottles and wait for a good moment - to taste its own prepared product in the company.
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