The wine was high quality, for its preparation you will need grapes with increased sugar content 15-22%. This indicator depends on the region of cultivation of berries, and also from their variety. In industry, the sweetness of the berries is determined by special devices, which ordinary people do not. Therefore it is necessary to be guided only by their taste. The grapes must not be tart or sour, because in the subsequent preparation can be difficult to ferment.

Preparation of grapes

Collected in dry weather, ripe berries should be carefully examined and separated from the ridges. Too small, immature and rotten fruit should be thrown away as they can give the wine an excessive astringency, bitterness and acid. Taste the finished wines from low-quality raw materials impossible to fix. Wash the grapes are impossible, since its surface live wine yeast. Without them, fermentation will not occur.

Getting the wort

Sort through the berries, they must be crushed. This applies to enamel bucket and a colander. The grapes get crushed manually, as in the bones, the skins and pulp of grapes contain substances that play a major role in shaping the taste of future drinks. Apply for crush press is not recommended.

Preparation of fermentation

For fermentation you will need a container with a wide mouth. It is filled with the wort by about 3/4, and then covered with a gauze. A must have to stand for days at a temperature of 20-25C. Then it poured with balance and pulp through cheesecloth to squeeze hands. Pure juice is poured into a container with a narrow neck for further fermentation.


Fermenting tank must be filled juice no more than 2/3 of its volume. Free space is needed for the site under the released carbon dioxide. In order to minimize the contact of wort with air, the neck of the container is installed a special water seal. It is sold in any hardware store. From the seal water in another container of water has to move the hose through it away the wine fumes. Also the base of the water seal and the tank must be sealed with sealant or plasticine.

Fermentation will last from 10 to 25 days. The room temperature should be no higher than 20oC. On completion of fermentation processes are active will testify to the long absence of bubbles of gases and air in the lid of the water seal. The drink becomes lighter, and at its bottom is going to precipitate.


Young the beverage is poured into the container for storage. This is best done using the capillary principle, so as not to hurt the sediment. The bottle is filled with wine up to the neck to prevent contact with air. The wine is ready, but the taste is not quite balanced and full-bodied. So it should stand in a cellar or cellar for about a month at a temperature of 10-16оС.