You will need
  • 10 kg of ripe sweet grapes, 10-liter glass bottle, a piece of cheesecloth, a colander, enamel bucket or other container, a rubber tube with a diameter of about 10 mm and a length of 40 cm, plastic cover for the cylinder, a little paraffin or wax.
Instruction
1
The grapes must be carefully sorted to separate the berries to remove the damaged and decayed.

Small portions of the grapes and mash them with a potato masher or fist.
2
The pulp and the separated grape juice to drain into a clean container.

Cover it with a piece of gauze and put in a warm place for fermentation.
3
After 1-2 days of must fermentation, the pulp should float and the juice to stay in the lower part of the cylinder.

After 5-6 days of fermentation of the wort, the juice from the tank to drain through a colander or cheesecloth into an enamel container. Press the pulp with your hands and strain through a colander.

Assembled thus grape juice to pour in the washed and dried container.
4
To make a water seal. To do this in a plastic lid container to make a hole, insert the rubber tube.

Piece of paraffin or wax put into a small container and heat in a water bath.

The gap between the tube and the hole to close up thoroughly with warm paraffin or wax to avoid it through the air.
5
Install a water seal: a cylinder with a grape juice prepared to close the lid with it mounted in a rubber tube, the second end of the tube dipped in a glass of water (water must be periodically added to the glass to avoid access of air through the tube).
6
Put the juice in a warm place for the fermentation process.

The secondary fermentation of the juice should be carried out before complete cessation of fermentation (12 to 20 days), which depends on the temperature of the air in the room.
7
After the fermentation of the juice of the wine without sediment need to carefully drain it into a clean dry container. Re-establish water seal and put in a cellar or other cool place, with temperatures 8-12 degrees for 2-2.5 months.

When storing wine in the cold water valve for a period of time vinnokamennoj acid settles on the bottom and the walls of the cylinder. The acidity of the wine decreases, it becomes transparent.
8
The purified wine should be poured into clean, dry bottles so that between the cork and the wine remained a small air space, and seal.

The resulting wine is called dry because the sugar contained in the grapes practically without residue fermented into alcohol.

Ready wine put into storage in a cool place (cellar, basement).