You will need
  • - 200 g raspberries,
  • - sugar,
  • - wool,
  • - bandage,
  • - flexible tube
  • - glass,
  • - plasticine or paraffin wax.
Instruction
1
The first thing you need to separately prepare the starter. For this you will need 200 g raspberries (do not need to wash, should be rubbed with 100 g of sugar. Add a little water and leave to quasits in a cool place for 3-4 days. The berries need to be washed because on the surface of the berries are natural yeast.
2
In the compote, add a little more sugar and pour into pre-washed and scalded glass bottles or banks. The compote to pour not to the brim, leave room for fermentation and fermentation.
3
For every 3 liters of juice with lots of sugar add 2 tbsp of starter in the form of pureed raspberries with sugar. The raspberries can be replaced with raisins, in this case, a three-liter jar need to add 120 g of unwashed raisins.
4
You can add to each bottle a little honey, it will significantly improve the taste and aroma of the wine.
5
Now you need to prepare your corks for bottles of the appropriate size. Roll any size ball of cotton wool and wrap with gauze. Plug this with a cork the bottle and put the container in a dark place.
6
After 7-10 days, the berries will rise to the surface, they must be removed carefully. The remaining liquid strain and pour into clean bottles or jars.
7
To prepare a water seal. For this you need to make in the plastic cover small hole and insert a rubber tube. Connection place paper over clay or wax, the other end of the tube dip into a container of water.
8
Banks with the water-gate, it is necessary to remove 1.5-2 months in a warm place until fermentation stops. This can be seen in the termination of allocation of bubbles in a container of water. By the time the wine should be transparent and precipitate.
9
Cooked wine, carefully, by means of a flexible hose to drain from the sludge. Pour into clean bottles, close the caps and let stand in a cool place for 1-2 months.