What to do with wine Now let's talk about dishes and other necessary things.

The intense rhythm of life and stress make us look for mental activities to relieve internal tension and relax. Making wine at home, learning all the subtleties of winemaking and options for homemade wine from various berries and fruits can serve as such a hobby. Alcoholic drinks made from grapes, raspberries, cherries, mulberries, currants and many other berries will delight you with their aroma and enchanting aftertaste.

Making wine at home is a process that includes several stages, having mastered which you will certainly become a master of winemaking. Your hobby won't take a lot of your time, but it will require patience, observation, and the desire to make magical nectar for the gods.

Wine grapes, fruits, berries are suitable for making wine. There are wines of various strengths and types, such as fortified, strong, dry, sweet, semi-dry and semi-sweet, varietal or blended.

How to make wine step by step at home

Stage I: preparation of wine yeast

To make the most delicious homemade wine, you need to prepare ahead of time, a week and a half before harvesting or purchasing raw materials, wine sourdough, the so-called yeast. Yeast microscopic organisms live in colonies on the outer part of berries and fruits. Especially a lot of them in grapes.

How to make wine yeast

Recipe #1

We grind a half-liter container of unwashed raspberries in a ceramic mortar (can be replaced with strawberries, cherries or currants), pour them into a 1-liter glass jar, add half a glass of sugar and a glass of water.

We close the jar tightly with a lid and diligently shake its contents for high-quality mixing and dissolution of sugar. Pour into a dark bottle, cover with gauze in several layers and fix with an elastic band.

We put the bottle for 4-5 days in a dark and warm (25-27 degrees) place for the reproduction of lactic acid bacteria. After the set time, we filter the fermented mass through gauze and get a high-quality wine ferment.

Recipe number 2

Pour grated raspberries (2 cups) into a liter jar, add half a glass of water, a couple of teaspoons of sugar and the same amount of vodka or alcohol (we buy at the pharmacy) Alcohol can be replaced with vodka - 6 tsp.

Shake and pour a few drops of ammonia into the mixture. We put the jar in a dark place with room temperature and try to shake the mixture every day. Wine yeast is ready in 3-4 days.

The leaven must be used no later than 10 days from the date of its preparation. During this time, the yeast will settle to the bottom of the bottle, and therefore it should be borne in mind that their concentration at the bottom of the bottle is much higher than under the neck.

For the so-called "cracker" we use the following proportions:

• 200 g wine yeast: 100 g sediment: 10 liters of juice.

To make dessert wine:

• 300 g: 10 liters of juice.

Stage II: preparation of raw materials

Only ripe fruits and berries are suitable for wine. Overripe fruits lead to rapid acetic souring, and in unripe fruits, an excess of acid will prevent you from getting a high-quality drink. Raw materials must be sorted out, rotten and moldy specimens removed without regret, otherwise even a few berries can destroy the entire volume of wine material. As you understand, bacteria that are objectionable to wine material live in such berries.

Berries and fruits should be collected on dry, rainless days. They do not need to be washed (microorganisms live on their surface), but immediately put into action. If the fruits have large seeds, then they must first be removed, otherwise the wine will be transferred to almond bitterness and an unusual smell.

Stage III: grinding raw materials or obtaining pulp

This is a very important step in making wine at home! Usually the berry is crushed, and this applies not only to grapes. To do this, use a press, a meat grinder with a large grate and special graters.

All parts of fixtures must be made of stainless steel, wood or covered with ceramics. Wine raw materials have high acidity and on low-quality material it quickly oxidizes, which leads to a slowdown in the fermentation process, extraneous tastes and smells of the final product.

It should also be noted that it is unacceptable to grind the berry or fruit in a puree. From puree we get juice to a minimum.

Stage IV: fermentation and squeezing of the pulp

During the work of microorganisms, the raw materials that you use for wine transfer color and aromas to the juice. Therefore, homemade wine made from ground berries and fruits is much tastier, has an intense color and aroma, when compared with a drink made from pure juice.

How to make homemade wine on the pulp?

We pour the crushed raw materials into a glass bottle (or oak barrel) with a capacity suitable for the entire amount of pulp. We add cooked wine yeast in the above proportion and purified water heated to 25 degrees - at the rate of 0.25 liters of water per 1 kg of pulp. Those. pour 1.25 liters of water into 5 kg of pulp. The fermentation tank should be filled to 2/3 of its volume, no more. You can also distribute all the raw materials in 3-liter jars.

We cover the neck of the bottle with gauze in several layers and put it in a room with a temperature of 20-22 degrees for fermentation, which becomes visible the next day. Fermentation is accompanied by the appearance of a foam cap on the surface of the pulp, which we mix with the rest of the mass a couple of times a day, releasing carbon dioxide.

It is necessary to mix, otherwise the whole mass may turn sour and you will get not wine, but homemade vinegar. After about a week, the pulp can already be filtered, or rather, squeezed out. 10 kg of pulp yields approximately 5-6 liters of natural juice.

The first pressing guarantees the best quality of wine material, elite, one might say. By adding water to the pulp after the first extraction and squeezing the juice again, we get a table grade of the drink. The technology for making berry or fruit wine at home involves mixing all the pressed products with the pulp in one container (the first and subsequent pressings). This stage will be discussed below.

Stage V: wort preparation

This stage answers the question of how to put the must to produce quality homemade wine. Must is the basis of wine, and therefore it must have the right parameters.

Natural must, as a rule, has high acidity and low sugar content. Only grapes and some fruits (apples, pears of some varieties) have good performance. The remaining berries give juice with a high content of tartaric acid and low sugar, and therefore require dilution with water and the addition of sugar.

We take soft, filtered, odorless and neutral water for the wort. Sugar must first be dissolved, it is advisable to boil the syrup, pouring it into the wort cooled down.

All proportions of water and sugar depend on the fruits and berries from which you make wine. How sour juice the more water and sugar you need to add. We summarized the basic proportions of sugar and water in a table:

• 20 g of sugar in 1 liter of wort without water increases alcohol by 1%.

Those. if you add 180 g of sugar to a liter of must, then the estimated strength of the wine will be 18 vol. After analyzing the plate, you can already vary the water and sugar content for different juices. Also be sure to keep in mind that adding sugar to water increases its volume in the following proportion: 60 g of sugar in 60 ml of water gives 70 ml of syrup. Accordingly, the volume of wort will increase.

Experienced winemakers are advised to adhere to approximately the following proportions:

• 3 kg of berries - 3 liters of water. Total - 6 kg. Then you need exactly a third of sugar. Those. Divide 6 kg by 3 and get 2 kg of sugar.

Such a calculation is, of course, easier to carry out, but it is very approximate. When you create your own homemade wine recipe, you will have your own proportions to suit your individual taste preferences.

Stage VI: fermentation of wine must and its further clarification

So, having prepared the wort and pouring the blank into the prepared container for two-thirds of its capacity, we need to build a water lock so that the resulting carbon dioxide leaves the container with the wort, and fresh oxygen does not enter. To do this, the bottle must be securely corked with a cork or any other lid, and a hole must be made in its center where a thin tube must be inserted to remove the gas.

Usually, a glass from a pharmacy pipette is inserted into the lid of the container and a plastic or rubber tube is put on it (it can be replaced with a thin cambric, which is sold in hardware stores). This tube should be lowered into any container with water.

We put the container with the prepared wort in a dark place (not completely dark, but without direct sunlight) with a room temperature of 20-22 degrees for about 20-25 days. For convenience, we put it not on the floor, but on a stable stool or stand, so that later it would be convenient to “remove the wine from the sediment”.

During the fermentation process, sugar turns into alcohol, releasing carbon dioxide, which escapes through the tube that you provided with the bottle of wort. The fermentation process gradually slows down, which can be seen from the activity of air bubbles in a jar of water.

For the next 2-3 weeks, the fermented wine material should be clarified. During this period, the yeast gradually dies, sinking to the bottom of the bottle, carrying all the solids in the wort with it. When this stage is completely over, we will need to separate this sediment from the settled product. This process is called "removing the wine from the sediment."

Stage VII: wine removal from sediment

This stage is one of the most important. If you overexpose the wine material with dead yeasts, they will give it an unpleasant odor and a bitter taste. Therefore, we must carefully drain the settled wine using a rubber or plastic tube with a diameter of about 1 cm.

Carefully, so as not to shake the bottle in any way (otherwise the sediment will easily rise and cloud our precious nectar), open it and lower the tube into the liquid, lowering its end at least 2-3 cm above the sediment level. With the free end of the tube, we produce a short suction of air and direct a stream of clarified wine into the prepared clean dishes.

Stage VIII: bottling and storage of homemade wine

So, we got dry wine by making it at home. It is better to store it in dark glass bottles (the ideal option is a factory bottle of sparkling wine - champagne), close it with corks and place it in a horizontal position.

Store in a cool, dark place. We try not to shake them or shift them from place to place, since light fermentation can still occur for several weeks. The drink will become completely suitable for serving on the table after 60 days.

If you do not like dry wines, then you can add sugar when pouring into a container, but it is better to sweeten an already finished product, since homemade wine is stored worse with sugar.

If you want to store sweet and dessert wines, then put sugar in the filtered starter drink, dissolving it. Then filter again. Pour into glass containers (preferably 0.7 l bottles) and place them in a horizontal position, store at a temperature not exceeding 10 ° C i.e. in a cold cellar. Under other conditions, the wine may begin to ferment and turn sour.

Preparation of homemade wine of different types

By varying the capacity of sugar and alcohol in dry homemade wine, we can make a drink for every taste and look:

As you can see, making wine at home is not difficult at all. And although this process is lengthy, it is also very interesting and exciting. This may well become your hobby, which benefits both health and wallet. By developing your intuition and winemaking skills, you will become a recognized master in just a few years, which we sincerely wish you!

Due to low-quality store products, more and more more people try to make this noble alcoholic drink on their own. Therefore, we make wine at home and best recipes collected here just for you. Homemade wine recipes are passed down from generation to generation, and the art of winemaking has been taught for years.

Wine is one of the most ancient and beloved drinks of mankind.

The method of preparing this drink is quite simple, it turns out fragrant, healthy and tasty. In this article, we offer the reader step-by-step methods for making homemade wines. Be sure to try it, your family and friends will appreciate your work!

The wine is made from berries of proven grape varieties - Saperavi, Chardonnay, Sauvignon Blanc, Semillon, Muscadelle, Riesling, Cerna, Round wound, Regent. The listed varieties have a high level of sugar content, which makes it possible to use them to create a drink at home without much effort.

Wine made at home is not only tasty, but also healthy, because it does not contain any chemicals.

To begin with, you should prepare all the necessary dishes so that at the right time everything is at hand. To make 6 liters of wine, we need 10 kg of grape brushes, 2.7-3 kg of sugar, its weight can be adjusted to your liking. So, let's find out how to make grape wine at home. Here is the basic recipe:

1. We cut off the berries from the brushes. In an enamel bowl, crush the grapes until the juice is released.
2. We put gauze on the dishes and leave to ferment at a temperature of + 12-16 ° C for approximately 4 days. During fermentation, you need to stir the grape mixture with a wooden spoon 2-3 times during the day.
3. The mass will rise, it must be thrown into a colander. Leave the juice to drain, then squeeze through gauze or a loose cloth. Pour the filtered liquid into bottles, add the right amount of granulated sugar to taste and stir.
4. We put on a medical glove on the neck of the container, it must first be washed. We make a puncture on the fingers with a needle, tightly tie an elastic band around the neck.
5. We leave the wine to ferment for 14-20 days at room temperature. Keep an eye on the glove - if it starts to deflate, it means that the fermentation is over.
6. When bubbles are no longer formed, the wine can be filtered, preventing yeast from getting into a clean bottle, tightly close it with a cork.
7. We place the strained wine for 4 weeks in a cool place. During the whole time, pour it three times into other containers, leave the sediment in the previous container.
8. We put it for another 4 weeks in a cool place and only now you can taste it.

To control the completion of the fermentation process, ordinary medical gloves are used.

It is impossible to wash the grapes before cooking, because the drain water interferes with the fermentation process. By following these instructions, you will get wine no worse than in the store, but even healthier and more aromatic.

Apple wine at home

Even a novice winemaker can make wine from apples at home. To do this, you only need to correctly follow the technology specified in the recipe. Do not be afraid of the difficulties of making your own wine, as the yeast-free apple drink is very simple to prepare. Only sweet apples are suitable for apple wine. As for the rest of the components of the recipe, they are always in the kitchen of every housewife.

Country apple harvest - is the best ingredient for making wine

For apple wine, you need the following ingredients:

• 10 kg of apples.
• 2 kg of granulated sugar.
• 100 g white raisins.
• 1 liter of water (optional).
• ¾ glass of vodka.
• 200 g sugar for young wine.

Before you start, it is important to know that apple wine ferments quite quickly, so you need to use good and roomy containers. Take fruits without rot, not wormy, if necessary, all defects must be cut out.

Here detailed instructions making a homemade drink:

1. Rinse the fruits and remove the seeds from them, twist the pulp in a meat grinder.
2. Pour sugar into applesauce. Rinse the raisins well and dry, add to the mass, then pour everything into a large glass bottle.
3. If the apples are not juicy, you can pour 1 liter of filtered water into the gruel. To withstand the mass at a temperature of 20-22 ° C, when it begins to ferment, it is necessary to put on a rubber glove on the bottle, in which fingers must first be pierced with a needle.
4. Fix the glove at the mouth of the dish with duct tape or rubber bands.
5. After 20 days, when the mass began to ferment, strain it through cheesecloth into another container.
6. Add sugar, cork a bottle of wine and place in a dark, cool place to age for another 7 days.

After the specified period, add vodka to the infused wine, mix and bottle. Store in a basement or cold store.

Raisin wine recipe at home

Not only grapes fresh may be the main component for the production of homemade wine, but also raisins

This type of wine has a richer and more concentrated taste, as raisins contain much more nutrients than fresh grapes. Kishmish is suitable for a homemade drink. Let's look at the recipe for raisin wine that you can make at home:

1. First you need to prepare the starter - grind 200 g of unwashed raisins in a blender, place the resulting slurry in a glass bowl. Add 0.5 cups of water and 2 tbsp. tablespoons of sugar, put to infuse in a warm place for 4 days. We are waiting for it to start wandering.
2. We prepare the wort - you need 1 kg of unwashed chopped dried fruit, put the mass in a glass bottle with a volume of 10 liters, add 2 kg of sugar and 7 liters of water. Mix everything thoroughly until the sugar is completely dissolved.
3. Now you need to combine the sourdough and the prepared wort, mix until smooth.
4. Fix a medical glove pierced in the fingers on the neck of the bottle, after 4 days it will swell from the gas formed during fermentation.
5. This wine ferments quite rapidly for 4 weeks. When the glove starts to fall off, then the fermentation is over.
6. Pour the resulting wine into a clean, dry bottle, cork well.
7. Put a container with young wine in a dark cool place, withstand at least 90 days.

Experienced winemakers know that the longer a wine is aged, the tastier and nobler its taste becomes. In addition, such a drink can be prepared at any time of the year!

Wine from jam at home quickly

If you don’t have time to run out of a large sweet supply for the winter by spring, and it’s a pity to throw it away, don’t despair - you can quickly and easily make wine from jam at home. The advantage of a home-made drink is that only natural products are used for it. Jam that is already starting to ferment is best.

Any jam can be used to make wine at home, especially old stocks.

by the most fast way make homemade wine - combine old jam with boiled water in equal amounts, let it brew for a certain period of time indicated in the instructions. In the proposed recipe, you can use jam from raspberries, currants, cherries, peaches, apples and apricots. But at the same time, it is not recommended to combine several types of fruit delicacies so that the resulting drink retains its taste. Yeast, raisins, rice, grapes can help in the fermentation process.

Making wine from jam consists of the following steps:

1. Combine equal amounts of jam and boiled water at room temperature.
2. Add some yeast or raisins (you can add unwashed rice).
3. Keep the liquid in a dark place until the end of fermentation (the softened medical glove, which was mentioned above, serves as a defining signal).
4. Strain the resulting composition through cheesecloth, and wait a few days until the sediment settles.
5. Transfer carefully to another container and store in a cool place away from light.

If the wine turns out to be unsweetened or sour, add a little sugar to taste. But remember that you need to use it right away, because the drink can ferment and deteriorate, it will become very sour.

Orange wine recipe at home

Oranges - it turns out that they are used not only for making juice, but also for wine

For orange wine, it is necessary to choose fruits with juicy pulp, without damage and rot. To make a drink, you will need 7-8 kg of oranges, 250 g of granulated sugar and 30 ml of water per liter of juice. So, let's look at the recipe for fragrant orange wine at home:

1. Peel the oranges and squeeze the juice out of them. Do not throw away the pomace itself, it is used as a raw material.
2. Mix citrus juice, water, pomace and sugar (150 g per 1 liter), close the vessel with a piece of loose cloth and leave to ferment in a warm and dark place (at a temperature of + 19-23 ° C).
3. For 3-4 days, stir the wort once a day with a wooden spatula.
4. When foam appears, a sour smell, the pomace pops up - you need to strain the liquid through gauze, add sugar (50 g per 1 liter), put the mash under a water lock.
5. After 3 days, add sugar (25 g per 1 liter), first you need to dissolve it in boiling water.
6. After 3 days, the operation must be repeated and the wine should be sent to ferment for 6-8 weeks in a cool place.
7. At the end of the period, the wine must be drained and sent for aging in a cool place for 8-10 weeks.

Red rowan wine at home

Red rowan ripens in September until frost in December, at which time you can start picking ripe berries for making homemade wine. This drink is full of vitamins and minerals. You can make red mountain ash wine at home without much effort. It is advisable to use frozen fruits, so their taste and nutritional qualities are better preserved.

Red rowan is very rich beneficial substances and vitamins, so the wine from it is especially appreciated

For rowan wine, you need the following ingredients:

• Pure water - 4 liters.
• Sugar - 2.5-3 kg
• Raisins - 170-200 g.
• Red rowan - 10 kg.

Mountain ash is not only full of vitamins, but is also an excellent raw material for making wine.

It is important to add that such a wine requires a separate preparation of sourdough, without which the fermentation process will not begin. To do this, combine 150 g of unwashed raisins with 50 g of sugar, pour 50 ml of water. The bottle is closed with a cork and put in heat for 3-4 days, it is stored no more than 10 days.

Let's start cooking:

1. Pour the berries with boiling water for 20 minutes, drain and repeat the action, leave for 30 minutes.
2. Mash the berries with a wooden pestle or pass through a meat grinder.
3. We squeeze the juice through gauze from the resulting mass, put the pomace in a container and pour boiling water over it.
4. Add half the sugar and raisins to the wort for fermentation.
5. We cover the container with a piece of cloth and put it in a warm, dark place for 2-3 days, stirring occasionally.
6. When the workpiece begins to ferment, filter it through gauze.
7. We bottle it, while filling it with 2/3 of the volume, we put on rubber punctured gloves and leave it in a warm, dark place for 7-14 days.
8. Pour three times (without sediment) into another clean bottle, the last time through gauze.
9. The young wine that we get at the end is corked and left in a dark, cool place for 12-16 weeks. During this time, you can once again pour into a clean vessel and insist until a noble taste is acquired.

For many grandparents, mountain ash always grows in the country

Now that you know the recipe for making wine at home, you can please your loved ones and friends with a fragrant drink. Be healthy!

It is often possible to notice that wine prepared by a knowledgeable person at home tastes and smells better than the one we are used to buying in stores. Such drinks are characterized by softness and rich flavor saturation. If you do not know how to make homemade wine, but want to learn how to do it, take note folk recipes that have become widespread in many countries around the world. The first attempts may be unsuccessful, but over time you will definitely succeed.

cooking recipes

Each recipe has a main idea - a concept that must be followed when making homemade wine. Minor nuances can vary according to the personal preferences of each individual person. Let's take a closer look at the proven recipes that lovers of homemade alcoholic drinks use to understand where to start.

From apricot

Homemade apricot wine has a beautiful yellowish tint. It is impossible to forget this taste - sweet notes are clearly expressed in it, compensating for the absence of a bright aromatic component. Apricot alcoholic drink takes a long time to prepare. The process itself requires constant supervision. To get what you want, you will have to work hard, but the effort will pay off with a vengeance as soon as it comes to tasting.

Required Ingredients:

• white sugar - 3,500 grams;
• apricots - 3,500 grams;
• water - 11 liters.

Step by step preparation:

1. Clean fruits from dirt. Remove bones.
2. Crush the pulp with your hands until a thick homogeneous mass is obtained.
3. Put the prepared apricots in a bowl and add water warmed to room temperature.
4. Cover the container with gauze.
5. Put the bowl in a warm place for 5-6 days. Every 6-7 hours it is necessary to stir the wort with a wooden spoon so that it does not turn sour.
6. On the sixth or seventh day, when the must ferments, you need to drain the juice. The pulp must be squeezed out with gauze.
7. We place the pure fermented juice in a separate container and add sugar to it.
8. Pour the resulting mixture into a large bottle and install a water seal. If it is not at hand, you can use a medical rubber glove with a small hole.
9. We leave the bottle in a dark place for 12-17 days. The optimum temperature regime is 17-28 ° С.
10. At the end of the active fermentation process (when the water seal stops making gurgling sounds and the color of the wort brightens), you need to drain everything into another vessel. Use a plastic straw to avoid sedimentation.
11. We close the new bottle with a reliable cork and leave it in a dark place for 80-100 days.

From cherry plum

Cherry plum of all varieties is suitable for making wine, but red varieties are best suited, since they are characterized by high sugar content. A simple recipe for wine at home will require you to be attentive and patient. As for the ingredients, there will be no particular difficulties with them. In addition to cherry plum, you will need sugar, raisins and nothing more.

Making wine, step by step instructions:

1. Mnem 3 kilograms of pre-peeled berries until a liquid homogeneous puree is obtained.
2. Add 100 grams of raisins and 4 liters of water.
3. Pour the resulting mixture into a 10-liter bottle. Tie the neck with gauze. We leave the container in a dark room with a temperature of 22-27 degrees.
4. After 72 hours, we drain the fermented juice, leaving a sediment. Squeeze the remaining pulp with the peel through gauze.
5. Pour the juice into a separate container, add 4 kilograms of sugar, mix. When doing this, you need to make sure that the vessel is no more than 80% full. The free volume will be filled with foam and carbon dioxide.
6. Install a water seal or medical glove.
7. We leave the container in a dark room at a temperature of 16-24 degrees.
8. After 20-50 days, the must will brighten. This will mean that the fermentation process is over. Drain the young wine into a new container. Add 2 cups of sugar. We close the cork tightly and leave it in a dark room at a temperature of 11-16 degrees.
9. After 40-90 days, the fermentation process will end, the cherry plum product will be ready. You can bottle it and put it in the cellar.

From a pear

Everyone who practices home winemaking knows perfectly well that pear fruits can be turned into an excellent alcoholic drink, characterized by softness and refined taste. Ripe pears are not particularly suitable for making wine, since the content of tannic acid in them is not enough, so lovers of home drinking use unripe fruits with stones.

Preparing pear wine:

1. We boil 5 liters of water, wait until it cools down, and then dissolve 2,500 grams of sugar in it.
2. My pears, remove rot and stalks. Cut the fruits into medium-sized pieces. We put them in a clean container with a volume of 10-12 liters.
3. Add to fermentation vessel sugar syrup.
4. We fill the container clean water to the brim.
5. We leave in a dark place, after putting on a rubber glove with a small hole.
6. When the glove deflates, we will understand that the fermentation process has ended. Strain the must, bottle it and leave it in the cellar for 1-2 months. During this time, the wort will have time to ferment, and you will be able to offer friends and relatives an amazing product of your own production.

From berries

To make berry wine, you will have to work hard for glory. In the process of cooking, you will realize that the berries behave capriciously, and it is not so easy to turn them and alcohol. However, it's worth it. Home winemakers prepare delicious treats from cherries, rowanberries, cranberries and so on. Currant drink is especially popular. The technology of preparation from berries differs in a number of features. Let's look at the general production scheme to know how this is done.

Cooking process:

1. We mix in a 20-liter glass container 7 liters of berry juice, 1,300 ml of water and 1,800 grams of sugar.
2. We install a water seal for wine or a simple medical glove with a hole in the finger on the neck.
3. We put the wort to ferment in a dark place.
4. After 10 days, add vodka in a ratio of 1:10.
5. Mix the liquid thoroughly. We stand in a dark room at room temperature for 7-8 days, so that the fermentation process is finally completed.
6. Filter with gauze. Add 1 kg of sugar.
7. Pour into bottles and close with corks.
8. After a week, the fermentation process will be completed. You can bottle everything.

from apples

It's time to learn how to make apple wine. Even the most inexperienced person can prepare this drink. The main thing is to follow the rules and follow the recommendations of experienced winemakers. You can find many ways to make apple wine, but if you want a guaranteed result, use a time-tested production technique.

Wine production:

1. Gaining 10 kg ripe apples. We remove the cores. Cut into small pieces and pass through a meat grinder.
2. The resulting mass is poured into a glass bottle for fermentation, making sure that there is free space for carbon dioxide and foam in it.
3. We close the container with a water seal or a rubber medical glove with a pierced finger.
4. Every 7-8 hours, the apple pulp must be stirred so that the wild yeast spreads evenly throughout the volume.
5. After 3-4 days - we filter the contents of the fermentation tank through cheesecloth to separate the juice from the cake.
6. Pour the resulting juice into a clean, dry container. Again, you need to leave free space for foam and carbon dioxide.
7. Add sugar to the future wine. The proportion is 170-200 grams per liter of drink.
8. We close the container with a water seal or a rubber glove. We leave in a dark place with a temperature of 22-27 ° C for the final completion of the fermentation process.
9. When the process of carbon dioxide release is completed, the glove worn on the neck of the container will be blown away. This will indicate that everything is ready. We dress the liquid from the sediment.
10. We distribute the drink in glass bottles. We clean for storage in the cellar at a temperature not exceeding 17 ° C.

grape wine

Do you have a large number of grapes of several varieties, but do not know how to dispose of them? Try using it to make wine. Show a little patience and learn how to prepare excellent drinks that will be appropriate at any solemn feast. A little patience, the right raw materials, studied and proven technologies - all this will lead you to success, and the sweaty bottles will please the eye.

From white

Knowing a simple recipe for wine from grapes, you can prepare a wonderful drink with a unique aroma and exceptional taste. To properly make white wine, you will have to be patient, because this process will take several months. Be that as it may, the end result will delight guests at special occasions: lovers of noble drinks highly appreciate homemade wine, and you will certainly be able to surprise them.

Cooking white:

1. We sort through the grapes, removing bursting and dried berries.
2. We knead the berries in a large metal container until a homogeneous mass is obtained.
3. Add 3 cups of sugar. We defend the juice in a warm room, stirring every 8-9 hours.
4. We filter the pulp through cheesecloth to separate the juice from the cake.
5. Pour the resulting juice into a separate glass container of sufficient volume.
6. Add sugar to taste. To get a semi-sweet variety, stick to a ratio of 1:6. For sweets, more sugar is required, so the proportion should be 1:4. To get a dry variety, add sugar at a rate of 1:8.
7. We close the container with a water seal or a rubber glove. We leave in a dark room with a temperature of 21-28 ° C for 18-20 days.
8. When the wort brightens and sediment appears at the bottom of the container, strain it through cheesecloth, bottle it and send it to the cellar for storage.
9. After 5-7 weeks, you will be able to treat relatives and friends with a drink of your own production.

From blue

Common varieties Isabella and Lydia are widely used for the preparation of alcoholic beverages. Using these berries, you can make excellent medium-strength drinks with a delicious taste and delicate aroma. If you have your own vineyard, do not miss the opportunity to prepare a noble drink with my own hands. When picking bunches, try to damage the berries as little as possible.

Simple step by step recipe:

1. We store 10-12 kilograms of ripe blue grapes.
2. We clean it from greenery. We remove bursting and dried berries. It is not worth washing the grapes, because on the surface of the skin there is a component necessary for fermentation - wild yeast.
3. Carefully crush the grapes in a large basin. The result should be a homogeneous mass. Pour it into a glass bottle with a wide neck.
4. We close the vessel with a water seal or a medical rubber glove with a pierced finger. We send to a dark place with a temperature of 11-16 ° C.
5. The fermentation process will start immediately. In order for it to flow evenly, you need to mix the contents of the container 2-3 times a day.
6. The skins of the berries will gradually rise to the top. They must be removed immediately, otherwise the drink will spoil before you try it.
7. After 10-12 days, the must must be filtered using gauze folded in 3-4 layers.
8. When the juice, purified from oilcake, sediment and skins, is in a new bottle, add sugar to it with the calculation of 170 grams per 1 liter of drink. It is not necessary to strictly observe the proportion: if you want to get a sweet drink, add more sugar.
9. To infuse everything, pour the liquid into three-liter jars, install water seals and leave to ferment. Again, you can replace them with rubber gloves.
10. After 4-5 days, when all the carbon dioxide has come out, a sediment will appear at the bottom. We will pour everything into new jars, filtering through cheesecloth, and repeat the infusion procedure.
11. After waiting again for 4-5 days, and again straining the liquid through cheesecloth, we pour the finished drink into bottles.

From juice

Someone will be surprised, but ordinary grape juice can be an excellent raw material for making homemade wine. To make a delicious drink with an amazing aroma, you need nothing but patience and punctuality. You will gain all the necessary skills in the cooking process. Write down a simple folk recipe so as not to forget the key rules and important nuances.

Step-by-step instruction:

1. Fill a large glass container with natural juice (preferably together with squeezed grapes) and keep in a darkened room at room temperature for three days. In order for the juice not to turn sour, it is necessary to stir it every 8 hours.
2. The fermented mass must be squeezed out under pressure. If you don't have the right equipment, you can do it by hand.
3. The resulting juice will be transferred to a glass bowl and left to ferment for 35-45 days. If there is no glass container, you can use a wooden barrel. During this period, stir the wort every 12 hours. In order for the fermentation process to proceed normally, the container must be stored in a room with good ventilation or even on the street.
4. When all carbon dioxide is gone, add sugar. The average proportion is 200 grams per liter of drink. You can adjust this ratio to your liking.
5. We bottle the drink. We insist at a temperature of 11-14 degrees.
6. After 4 weeks, you can arrange a tasting.

Pasteurization

The pasteurization procedure is carried out not only in order to obtain a thinner and cleaner drink: the main task of this method of processing wine is to increase resistance to the appearance of pathogens, which under normal conditions multiply rapidly and thereby spoil the drink. The simplest and, at the same time, effective way combating such microorganisms - heating the drink to a certain temperature.

The classic version of pasteurization involves raising the temperature of the drink to 60-70 degrees. Processing lasts 15-20 minutes. Thermal exposure kills viruses, molds and yeasts and pathogens. In addition, the pasteurization process reduces the likelihood of acetic oxidation and blooming. The procedure is not difficult, but there are nuances that cannot be neglected. To know how to pasteurize wine, write down the correct procedure:

1. Cool the finished drink to a temperature of 10 ° C.
2. Fill a metal container with wine and put on an electric stove.
3. Slowly heat the drink to 60-65 degrees.
4. Maintain the same temperature for 20 minutes, slowly stirring the contents of the container.
5. Remove the container from the stove and gradually cool the drink to its original temperature.
6. Pour into bottles, cork securely and store in a cool cellar with a temperature not exceeding 16 degrees.

Video

The videos that you will find below will tell a lot of interesting things about making the drink of the gods. After reviewing them, you will learn how to make homemade wine yourself using various products. Original folk recipes will change your attitude to the process of preparing intoxicating aromatic drinks. Listen to the advice of experienced professionals to avoid classic mistakes.

From chokeberry

From jam

From plums

And the background is as follows: I began to notice that store wine is no longer what it used to be. Or do I often come across fakes? That face will be covered with red spots, then a terrible headache. Stopped buying altogether. But my husband's sister brought us her homemade wine for our wedding anniversary.

We usually drink little and rarely, mainly on holidays and for the prevention of atherosclerosis. And then in one evening they finished off a whole bottle. And, characteristically, without negative consequences. And an idea came to my mind: why not aim at the production of wine on our own?

No sooner said than done. They began to look for different recipes for making homemade wine from grapes and quickly found them. Here are the simplest and best of them.

Wine from grapes at home: a simple and detailed recipe with a glove

This is a universal recipe for making homemade wine from grapes. You will not need to look for any special equipment, it is enough to prepare large jars or a 10-20 liter bottle and ordinary medical gloves. The wine in this recipe is made without water.

Any grape variety is suitable: white, pink, black. But choose ripe berries. Unripe grapes are too sour, and overripe ones can start acetic fermentation, because of which a good wine will not turn out.

Ingredients:

• 10 kg of grapes;
• 50-100 g of granulated sugar per 1 liter of the resulting juice.

How many grapes do you need for 1 liter of wine? The calculation is as follows: for each liter of homemade wine we take from 1 to 1.5 kg of grapes. Therefore, to get 5 liters of wine, we take 5-7 kg of grapes, and for 10 liters - at least 10 kg.

How to make wine

Berries should be dry, picked in sunny weather. Well, if at least three days have passed since the rain. It is better to cut grapes from a bush, and not to collect fallen fruits from the ground - they can give the drink an unpleasant earthy aftertaste.

We process the collected berries immediately, on the day of collection. Most importantly, do not wash the grapes! Otherwise, you can remove natural yeast from the surface of the berries, and the wine will not ferment. Just clean the berries from debris, leaves, rot and cobwebs. Then we crush them well with our hands or a pestle so that not a single berry remains intact.

Probably, in films you have seen more than once how heroes crush grapes with their feet. They trample on it, even dance. Perhaps this is justified in the production of large portions of the drink, you can’t do much with your hands. But personally, I don’t like this method, it seems less hygienic. In addition, it is purely psychologically difficult to force yourself to drink wine from berries that someone has already trampled on well. In a word, it's up to you.

Advice! Just do not use technical devices to press the berries - they can crush the seeds and spoil the taste of the future wine.

So, you crushed the grapes. Now put the resulting pulp in a large pot, preferably enameled, or in a wooden barrel, if there is one on the farm. The fourth part of the container at the top should remain free.

We cover the mass with a clean cloth, leave it in a warm place for three to four days. Every morning and evening, stir the contents of the pan with a wooden spatula or a glass spoon. It is better not to use metal objects.

When this period passes, you will see that active fermentation has begun: the grape mass foams and rises. So, it's time to remove the pulp. Carefully remove the thick cap of foam with crushed berries with your hands, squeeze them well and discard. You can shift the crumpled fruits into a colander in parts, let the juice drain, and then squeeze through cheesecloth.

Strain the remaining juice through gauze folded in two layers, immediately into prepared jars or a bottle. We fill the containers by about 70%, do not top up to the top. We put on a glove on the neck. For reliability, you can still fix it with an elastic band. We pierce a small hole in one of the fingers of the glove. If the glove inflates, everything goes as it should.

What is the glove for? It will serve as a water seal: it will not allow oxygen to enter the drink, but at the same time it will remove the accumulated gas through a small hole. As you inflate and deflate the glove, you will be able to determine the stages of fermentation.

We transfer the dishes with a glove to a warm place. How to put wine? You can - on a small elevation, but you can on the floor. The main thing is to withstand the temperature regime. The optimum temperature for the fermentation of wine from light grapes is 18-22 degrees. For berries of dark varieties, the temperature is slightly higher - from 20 to 28 degrees. Wine plays better in this case.

After three days have passed, try the drink. Too sour? Add 50 g of sugar for each liter of liquid. To do this, pour a couple of glasses of juice into a separate container, add sugar. Heat the mixture over low heat, stirring until the sugar is completely dissolved. Then carefully pour the warm syrup into a bottle with the bulk.

After another three or four days, we try the drink again. Is there acid again? Let's add some more sugar. Homemade wine actively ferments for 14 to 28 days, during which time you can add sugar up to four times.

Watch when the glove falls and a layer of sediment forms on the bottom. This happens in about three weeks. It's time to drain the translucent sediment liquid through a straw. We take off the glove - we will no longer need it, and pour the wort into washed jars. Close them with plastic caps.

Now the drink will ripen. The process lasts from 40 days to 1 year. Remove any sediment from time to time. When the gurgling stops, the wine will lose its turbidity, it will become transparent - pour it into bottles and close it tightly with corks.

We store our drink of the gods in a cool cellar (with an air temperature not higher than 10 degrees) for about a year. I do not advise you to store longer, the wine can peroxide.

Of course, it is better to see once than hear a hundred times. Visually and in detail to get acquainted with the process of how to make wine, you will be prompted by a video recipe.

Homemade wine from grapes: a recipe for cooking with water

There is another simple way to make wine with the addition of water.

Ingredients:

• 5 kg of grapes;
• 7.5 liters of water;
• 3.5 kg of granulated sugar.

Cooking:

1. We collect the berries from the branches, knead them with our hands in a clean bowl. Pour in water, sprinkle with sugar.
2. Cover with gauze, put in a warm place to wander for about 7 days. To prevent mold from forming, stir the wort 3 times a day.
3. After a week, separate the liquid from the sediment, pour into a bottle, put on a pierced medical glove on top.
4. Leave for 7 days in a warm room. Then filter the sparkling drink from the sediment with a tube or a thin hose and bottle it.

It is advisable to let the wine brew for about a month before tasting. The taste of such a drink is thin and delicate, just magical!

Delicious white grape wine

For a light drink with an amazing taste, the following varieties are best suited: White Muscat, White Delight, White Flame, White Miracle, White Giant, White Husain (Ladyfingers) and others.

Ingredients:

• 10 kg of grapes;
• 3 kg of granulated sugar.

Cooking:

1. Sort the harvested grapes, remove the rotten fruits. Transfer the rest of the berries to an enameled container.
2. Gently knead them with your hands to extract the juice. Then cover with gauze.
3. We insist in a warm place (temperature - 20-22 degrees) for five days. Stir the contents with a wooden spatula several times a day.
4. Then we discard the pulp in a colander, strain the juice into a glass dish. We do not fill it completely - only 70-75%. Add sugar, stir. We put a pierced medical glove on the bottle, fix it with an elastic band.
5. The must will ferment and play for about three weeks. During this time, you can still add sugar, to your taste. In this case, we leave the wine to ferment for another one to two weeks.
6. Then strain the grape juice into bottles. We will close them with corks, take them to the cellar or basement for three months.

The drink must be ripe. Only then can it be served.

Classic homemade green grape wine recipe

The best varieties of green grapes for making a delicious drink: Aligote, Kokur, Riesling, Chardonnay, Sauvignon, Sylvaner, Feteasca, Magarach's Firstborn, Müller Thurgau.

Ingredients:

• 15 kg of green grapes;
• 4.5 kg of granulated sugar.

Cooking:

1. We will sort out the collected berries, remove the spoiled fruits. We separate the grapes from the twigs, put them in a clean non-metallic dish. You don't need to wash the berries.
2. We remember the grapes well with our hands, trying not to crush the seeds. Then we cover it with gauze folded in several layers. It will protect the fragrant mass from insects and provide oxygen access.
3. We take out the dishes in a dark place with a temperature of 18-22 degrees, not lower. We leave for two or three days. Soon the wort will ferment, a lot of foam will appear.
4. Then salt the wort, strain through cheesecloth or colander. Squeeze the rest of the berries and discard. And pour the juice back into the bottle, leaving a quarter of the dish free on top. Add sugar there, mix thoroughly so that it dissolves. Stir with a wooden or glass spatula.
5. It's time to put on a glove with a pierced finger and let the wine ferment in a dark place. The fermentation process will take from 22 to 57 days. During this time, the wine will gradually become transparent, the glove will go limp, and sediment will form at the bottom of the dish.
6. Carefully filter the sediment with a rubber tube, pour the wine into clean jars or bottles. Let's put it to ripen in a cool place for three to four months. During this time, sediment will again fall to the bottom, and the drink will acquire a delicate aroma and rich taste.
7. Again we filter the wine through a straw, pour it into beautiful bottles.

We store in the cellar or basement for two to three years. The strength of this wine is from 9 to 12 degrees. Drinks easily and with pleasure, served chilled.

How to make wine from black grapes

A heady drink made from black grapes contains many antioxidants, vitamins, and beneficial trace elements. It has an exquisite tart taste, cleanses blood vessels of cholesterol, and normalizes blood pressure. Ideal varieties for wine: Black Prince, Black Emerald, Original, Black Odessa, Pinot, Black Pearl, Muscat Hamburg, Tsimlyansky black. Choose dense, ripe bunches with small berries - they are especially juicy.

Ingredients:

• 10 kg of black grapes;
• 3 kg of granulated sugar.

Cooking:

1. Sort through the harvested grapes, remove all debris and spoiled fruit. Transfer to an enamel bowl, crush with your hands or a wooden rolling pin. Try not to damage the bones.
2. Cover the mash with gauze, put in a dark place with a temperature of at least 18 degrees. Let it stand for three days. Stir the grape mixture in the morning and evening.
3. When abundant foam and a sour smell appear, strain the drink. Squeeze out the pulp and remove. Pour the liquid into a separate clean container (jar or bottle), leaving 25% free space on top. Put on a pierced glove.
4. Transfer the container with wine to a dark place, with a temperature of 22 to 28 degrees. Taste after two days. If the wine is sour, add sugar. To do this, pour a liter of wort, add 50 g of sugar, stir and pour back into the bottle. During fermentation (30-60 days), this procedure can be repeated three more times.
5. When the glove deflates, remove it and drain the sediment through a thin rubber hose. Pour the remaining wine into bottles, close them tightly. Put the drink in a cool place to ripen. The temperature should be around 5-16 degrees.
6. The wine will be ready in 2-3 months. Its strength is from 11 to 13 degrees, and the shelf life in the cellar is five years.

If desired, you can enrich the taste of the drink with spices. They are added to young wine after aging.

How to make spiced wine? Take cinnamon sticks and clove buds, grind them. Put them in linen bags (1 tablespoon each), tie them tightly. Dip the bags into bottles of wine (one bag per bottle), close with corks, leave for two weeks. It is advisable to strain the drink before serving.

Now that you have learned a simple recipe for making wine from grapes at home, you can easily make it. And then experiment. After all, this process is so addictive, and the result is always pleasing, especially if you apply a creative approach. Enjoy your leisure time and more romantic evenings in your life!