How to make wine from grapes

The history of winemaking goes back many millennia, in ancient Rome and Ancient Greece, wine was considered a medicinal beverage, a gift from the gods. Many events in life are accompanied by wine, when he is bad, he drowns sorrow in wine, when there is a pleasant event, the wine flows like water. Preparation of home-made wines is not easy, but possible.

What is table wine

The main raw material for wine is grapes. For wine could not be better suited varieties such as Merlot, Isabella, Riesling, Cabernet. To get a light table wine, the grapes are harvested well ripened. Table wine called grape natural product, prepared without added sugar and alcohol.

If all the sugar contained in the juice of the berries dry is fermented, these wines are called dry. Dry homemade wine is made in oak and glass ware. Red and white wine is different.

White wine

When cooking white wine must (juice) is fermented without the pulp, the grapes are carefully crushed with a wooden pestle and separate the juice from the skins and seeds. Then press the pulp by placing it in canvas bags under a press or any heavy load. Pressed juice defend 24 hours, then mix with the juice by gravity and poured in a bowl for fermentation, which is filled to ¾ of the volume. The bottle is closed with a cotton swab and put in a room with a temperature of about 20°C. after About two days the fermentation begins and it occurs in two stages.

The first stage – the rapid fermentation lasts about weeks and is accompanied by an increase in temperature during this time is converted into alcohol 90% sugar. The second stage is quiet fermentation continues for about a month. During the quiet fermentation, the dishes topped up the fermented mash to the top. After clarification of the wine it is poured from the sediment using draught hose in a clean container, stoppered and stored in the basement.

Red homemade wine from grapes Isabella

Red wine is fermented together with the pulp. The wort from crushed berries put in a bowl with a wide mouth, during fermentation 3-4 times daily mix. After the tumultuous fermentation the cap of skins and seeds sinks to the bottom, at this time the wine is separated from mezga – first by gravity and then press the cake under the load. Then drained the wort into a clean bowl and leave in a quiet fermentation, which lasts for 1.5 months. Then the wine is poured into a clean container and put them in the basement.

Further care of white and red wine are the same. After cooling and separation of carbon dioxide the volume of fluid decreases, so the dishes should be regularly topped up with wine. First time doing it every week, then twice a month. For best ripening after a few months repeat perenivka wine. When the wine is fully ready, it is bottled.

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