Since ancient times, wine was prepared in households of Greece, Rome, Iran, China, and then the owners in France, Italy, Romania, Moldova. Usually grape bushes grew immediately, near the house. In Russia, the traditions of homely winemaking laid the Don and Kuban Cossacks, as well as migrants from Germany. The volume of wine manufacturing some of them have increased so much as, according to Peter I, the Cossacks were supposed to supply wine to the royal court. Currently, homemade winemaking is reborn in a new form, and the owners who, on the scale of cooking their own wines, went beyond their kitchen, are called "garages", and their homemade wines are garage. Let's look at how to make it properly to prepare wine from grapes at home, recipes and technologies.
Grape Wine Line - White, Pink, Red

Brief classification of wines and winemaking at home

Grapes with the most powerful ticky can give no more than 80% of juice in which the flesh will be present. After being fermented, the pulp will fall, and after draining wine with a sediment, it is possible to obtain approximately 70-75% of the initial mass. Sugar in home fault is represented by glucose and fructose. The sweetest grapes can contain it in the amount of 25% and higher.

The grape wine without adding sugar is called dry, if sugar is added, the wine becomes sweet, semi-sweet or semi-dry. When adding ethyl alcohol - Fastened. For a separate technology, dessert and sparkling wines are manufactured. If aromatic components are added to wine, it becomes flavored. Home wine You can prepare from one grape variety, and it will be varieties, or from several varieties - wine will be selected or blended.

Preparation of wine at home from grapes is a fascinating process. Traditionally, men are engaged in winemaking men, however, this is not a prerequisite for success. Hostesses often prepare no less wonderful and delicious winesAlthough it is difficult for them to raise or move large wine bottles and containers.

Homemade wine - no comparable pleasure with anything!

About the benefits and dangers of homemade wine

Homemade wine cooked without heating of raw materials, as well as without adding preservatives, dyes and flavors, contains many vitamins, minerals (potassium, phosphorus, calcium, magnesium), which favorably affects the work of the heart. Pectines are useful for the intestinal operation and remove toxins from the body. Phenolic compounds, which are in dark-painted skin, are often physiologically active substances and have a protective effect on the cells of the body.

Alcohol and high sugar content in homemade wines may adversely affect the state of the nervous system, gastrointestinal tract, pancreas. Production of wine at home from grapes in all the rules that we will discern will help get a drink that makes health and bringing joy to the house!

Indications and Contraindications to the use of homemade wines

It should be related that the testimony is a recommendatory nature, while contraindications are urgent. Homemade wine is recommended to be used in small quantities when the forces is declined, as a vitaminizing and toning agent, which has a property to raise appetite. Red wine rich in potassium and phenolic compounds is recommended to be used to maintain the heart of the heart, as well as to rejuvenate the body.

After 7-10 days the process subsides, at the bottom there is a muddy precipitate. Wine should be drained into another container and add it from an additional vessel. Maximum time as you can keep wine in the original container depends on temperature. So, if it does not exceed 18 o s, then the wine on the mezg is held up to 15 days. The fusion wine is kept under the polyethylene lid about 1 month. Then bottled and stored in a cool place. So preparing dry wine at home from grapes. The photo shows the transfusion and removal from the sediment of homemade wine.

Penfling and removal from a sediment of young homemade wine

Sweet and semi-sweet grape wine at home, simple recipe

For semi-sweet wines, grapes are removed from the ridges, hooked and pressed. Begin the fermentation process by adding a swax. After 5 days, sugar are added from the calculation of 50 g of sugar per 1 liter of grape juice. A wandering wort is holding another 5 days and add the same amount of sugar. The further process is the same as in the manufacture of dry wine.

To get a sweet wine, sugar should be added three times. The third time - before the drain of young wine and sending it to quiet fermentation. Many are added sugar in wine before use to taste. It is incorrect because sugar will not be overgoing, although such wine will seem very tasty.

Recipe for strong homemade wine from grapes

Fastening wine is first prepared as well as sweet, but at the time of the third addition of sugar, alcohol or vodka are poured. The easiest way to add vodka from the calculation to 5 parts of the young wine is 1 part of the vodka. Adding ethyl alcohol will stop fermentation, and the wine will have a taste, closer to fresh grapes. Thus make dessert wines that can be drunk at the end of meals with various desserts, including candy.

Simple homemade wine recipe from Isabella grapes

Wine from Isabella in its pure form is very saturated, and it is advisable to do with a small breeding of simple water. If you make a sweet or semi-sweet wine, then the water is added during the first addition of sugar from the calculation of 800 ml of juice 200 ml of water. Next, the wine is prepared by the recipe of semi-sweet, sweet or forthable wine.

In a special publication of our portal, we will describe in detail how to cook homemade wine from the grapes of Isabella variety. You will learn the main stages of preparation and familiarize yourself with five wine recipes.

Wine from Lydia grapes

Lydia grape variety is very sweet, and it can be prepared for a harmonious taste according to a semi-sweet wine prescription, but sugar add only once in the proportion of 40 g / 1 l of juice.

Wine from grapes at home

After pressing the juice in the cake there are still many coloring substances, and in the bone of grapes there is oil, tanning and physiologically active substances. All these valuable components can be removed if you do everything according to simple step by step prescription Cooking homemade wine from grapes:

• In the cake add water from the calculation of 200-300 ml and sugar 40-50 g per 1 kg of cake.
• Mix to put on a small fire and heat up to a temperature of 75-80 ° C.
• Drain into the container, add yeast yawning and leave for fermentation.
• After the fermentation is completed, the wine is drained into another container for quiet fermentation, after 1 month bottled.

Maturation and household excerpt

After passing the stage of quiet fermentation, the drink is bottled and slapped with traffic jams. In general, grape wines ripen for a long time, within 2-3 years. Ripening occurs in bottles when stored in the basement, refrigerator or cool room. The smallest time from the manufacture before the use of fortified wines. They can be tasted after 3-4 weeks after cooking. Sweet and semi-sweet wines need to be matched for 3-6 months. Dry wine It is better to try between 6 months to 1 year.

Many hostesses, and especially the owners of cottages and gardens with a large harvest, are given to cook good wine At home. And those who are already engaged in homemade winemaking will be pleasantly surprised by the diversity of recipes for which grapes are completely not required.

Since this berry is widespread in the middle strip of Russia, the wine from currant is very popular, cooked at home. The wine from the black currant is so popular because the starter for its manufacture is not required: there are quite natural yeast on the skin, and it is the fracturing of juice and mezgi on the "wild" yeast gives the beverage a unique taste. Therefore, washing berries before cooking, it is impossible, but it is recommended to carefully go through the extraneous garbage.

Recipe for wines of currant simple:

Take 5 kg of berries, 7 liters of water and 2.5-3 kg of sugar sand;
Half sugar dissolve in warm water;
In a large container (half more than the desired volume) mix berries with syrup;
Cover the cloth to protect against insects and dust and leave in a warm and dark place (for example, a kitchen cabinet) for 3-4 days, sometimes stirring;
The worsted wort must be carefully merged with a thin tube into a bottle of such a volume to remain a reserve for foam and carbon dioxide;

The flesh after the accumulation of the flesh must be squeezed, and in this liquid dissolve the second half of the sugar and pour the resulting syrup into a bottle of fermentation;
On the neck of the bottle you need to install a water shutter to produce carbon dioxide from the container for fermentation and not to inlets there in order so that it is not sacrist. For this task, an ordinary subtle medical glove will fit, in one finger you need to make a needle small hole;

Capacity should be installed in a warm and dark place for a month, checking regularly, does not reclaim the wort. When all sugar is processed into alcohol, the black currant wine becomes sour taste. Here, depending on your own preference, adjust the sweetness of wine: leave it dry or make a dessert, adding more sugar;
At the end of the fermentation period, the wine needs to merge from the sediment and move the container for a couple of months to the cool room. Experienced winemakers recommend not to clog the bottle with young wine tightly, and put the waterproofing again.
After that, the manufacture of homemade wine can be considered finished. It is spilled on bottles, silent cork plugs.

Wine from Rasina

Wine from the raspberry is very popular and is valued for its fragrance and unusual taste.

Prepare crimson wine at home will help this video recipe:

If you have a lot of cherry at your disposal, then cook the wine from this berry will become an excellent solution.

Recipe for cherry wine

Cherry wine is a thick dark red drink with a wonderful aroma and a beautiful saturated taste. Prepare Wine from Cherry at home in particular, it is recommended to those who first embarks the fascinating process of winemaking.

Plain classic recipe Cherry wine such:

Take 5-6 liters of cherries with bones, 10 liters of water and 3-4 kg of sugar;
As in the previous recipe, it is impossible to wash berries, but you just need to go through;
In a bucket or other large capacity, it is necessary to cross the berries with your hands, pour with warm water and add sugar, then stirred and leave in a dark warm place, cover with a lid;
Over the next 5 days, it is necessary to gearly mix the foam on the surface and leave the mixture for another 5 days;
Then it is necessary to collect all the cherry coagher, floating at the top and remove, leaving the future wine again for 5 days;
Next you need to merge the wine from the sediment: to do this, prepare another clean capacity and a long transparent hose. Putting a container with wortwards above, place one end of the hose inside, without bringing it to the bottom with a sediment, and from the other end by the method of communicating vessels, suck the air until wine is absorbed from it. After that, the end of the hose immediately needs to be placed in a clean vessel;

Thick can be poured, and the fusion of wine is clogged with a lid and move into a dark and cool room, leave for 10 days;
Perfoliation of wine through a sieve or gauze and transfers to glass bottles. However, close the bottles are worth the loose covers, since the fermentation process can continue. While the wine is still wandering, that is, a foam with a precipitate appears, every 10-12 days it is necessary to overflow the wine through a sieve into clean dishes;
After stopping the fermentation process, when bubbles stopped forming, wine is ready to use. Bottles can be cleaned with hermetic covers and place on storage in cellar or refrigerator.

Wine from apricot

Wine from apricots at home can be easily prepared according to the following video recipe:

Wine from apples

Wine from apples is also easy to do on their own. In order to prepare apple wine at home, you will need:

15 kg of apples sliced \u200b\u200bby slices, 3 l of water, 2.4 kg of sugar;
Slings of grinding in mashed potatoes (on a shallow grater or in a meat grinder);
Prepared apples with a container with a wide riding and close from above the layer of gauze. Leave indoors at room temperature and mix every 12 hours for more intensive formation and liquid compounds with yeast liquid;
After 72 hours, the talked top of the pulp is a little tamper and removed with a spoon, leaving only 3-5 mm;
Then the transit contents of the container in glass dishes (5-liter banks or bottles are suitable). From above, there should be free space (1/5 volume) for foam and bubbles;

To the resulting volume of water fraction on the recipe, pumped 1.2 kg of sugar, everything must be mixed well. Close dishwashing and leave for 4 days.
On the fifth day through a thin tube, it is necessary to suck the glass of liquid and mix it with 3 sugar glasses (600 g), stir up to the formation of a syrup, and then pour back through the tube;
For the eleventh day procedure with sugar syrup need to repeat;
The fermentation process takes an average of 45 days, its duration depends on the temperature in the storage. It can be guessing on the fallen glove or the absence of bubbles in a glass. If in 50 days the bouffaging continues, it will be necessary to drain the wort with the cans / bottles (without precipitate) into sterile and turn down the hydraulic.
After the process of fermenting the wort is poured into a glass tank with a wide neck and defend.
For this, every 12 days, the standing homemade apple wine is carefully drained into sterile dishes, leaving the sediment in the old capacity. When the fluid becomes brighter, and at the bottom of the package there will be no precipitate - the ready-made drink is facing bottles, closed and placed in the repository.

Of course, from natural raw materials is much better and better than alcohol from the supermarket, even if dear. If the hostess responsibly comes up to the process of its preparation, you can create a beautiful drink that will delight households and guests.

We picked up for you best recipes Home wines, how to cook, all the most important thing in home winemaking in this selection.

Winemaking - art, whose secrets need to be studied for years, but anyone who wants home grape wine. It is clear that it will not be a masterpiece worthy of world exhibitions, but subject to the instructions homemade drink It will be better than many shops. I bring to your attention a detailed technology for the preparation of wines (red and white) at home. Only grapes and sugar are used in the recipe, in rare cases there is still water.

For home winemaking better than others, such grapes are suitable as Stepnyak, Platovsky, Rosinka, friendship, regent, Saperavi, Crystal, Festival, which do not require special care and have sufficiently high sugarity. But this does not mean that from other varieties, for example, Isabella or Lydia, you can not make wine, just have to add more sugar.

Before cooking, take care of all used containers and devices. In order not to infect the juice with pathogenic microorganisms, for example, mold, containers should be perfectly clean and dry. Barrels, bottles, buckets can be sulfur, as it is done in industry, or rinse with boiled water, then wipe it with a dry cloth. I strongly recommend avoiding the vessels in which the milk was kept before, because even thorough cleaning them does not always help.

Thanks to the widespread accessibility, the cherry berries are often used in amateur winemaking, and very successful. I will tell you how to do at home according to the right technology. The recipe is very simple, and the resulting drink will delight you with excellent taste for a whole year. For preparation, rare ingredients are not required, if only there was a sufficient amount of fruits.

The dark sour cherry is perfect, but if this variety is not, take any ripe berries. Initially, they need to carefully go through, removing the pitched, fired and moldy. Even one bad berry can spoil all the wine. Capacities should be rinsed with boiling water and wipe off with a dry clean cloth.

In the bone of cherries there are many tannins, so only the pulp and juice are needed for the recipe. But lovers of light tart of the taste can crush a few bones and add them to wort (cherry juice before fermentation) in the second stage.

Ingredients:

• ripe cherry berries - 3 kg;
• water - 4 liters;
• sugar - 1.5 kg.

Attention! For normal fermentation, the cherry is desirable not to wash, so as not to remove wild yeast from the skin.

Recipes of homemade wine from cherry

1. Over the berries, remove the frozen. Sick out bones, trying not to spray the juice, it should remain in the same container as the flesh.

2. Heat water to 25-29 ° C (not higher, so as not to kill the yeast) and pour treated cherries. Add 500 grams of sugar. Mix. Tinging the neck of gauze tank (to protect against flies), then put the wort for 3-4 days into a dark warm place (18-27 ° C).

A day later (often before), signs of fermentation should appear: hissing, foam, sour smell. This means that everything goes fine. It is necessary to mix 2-3 times a day with a clean with a wooden wand or hand, blending in the juice that came to the surface of the MEZGU - "cap" from the particles of peel and pulp.

3. Strain the juice through a gauze or shallow strap to filter the remnants of the cherries. Cake well squeeze, it is no longer needed.

4. Add to future cherry wine 0.5 kg of sugar. Stir before dissolving.

5. Pour the juice into the fermentation tank. Fill out a maximum of 75% of the volume to be left for foam, carbon dioxide and new sugar portions. Install the waterproof or glove with a hole in the finger (pierce with a needle). Leave the vessel in the dark warmth (18-25 ° C) of the room.

After 4-5 days, add the next portion of sugar (250 grams): remove the water shutter, to drain 150-200 ml of juice into another container, dissolves sugar in it, the resulting syrup pour back and closed with a hydrotherapy again. After another 5 days, add remaining sugar (250 grams) according to the described technology.

Depending on the temperature and activity of yeast, the fermentation of homemade cherry wine lasts 25-60 days.

If the process goes longer than 55 days, it is necessary to drain the wine through the tube to neatly drain into another container, then put a bitter taste under the hydraulicum, otherwise the bitter taste may appear.

6. After the end of the fermentation (the drink was lighter, the hydraulic was not allowed for a few days, the bubble or the glove was blown away, the sediment appeared on the bottom) to merge the wine from the cherries through the tube, not assigated.

To taste. If you wish to sweeten with sugar or fasten with vodka (alcohol) in an amount of 2-15% of the volume. Adding a strong alcohol contributes to storage, but changes the fragrance and makes the taste tougher.

Storage capacity filled with wine, preferably before the neck so that there is no contact with oxygen. Close hermetically closed.

7. To transfer the vessel to the dark room with a temperature of 6-16 ° C and leave for 6-12 months for ripening, which will significantly improve the taste.

As the sediment accumulates (2-4 cm), first every 15-20 days, then it is less likely to filter wine by transfusion (necessarily through the tube). Ready drink, you can pour into bottles and tightly clog.

At the exit, the cherry wine is a fortress of 11-13%. Shelf life in the refrigerator or basement - 5-6 years.

Visitor Dmitry Chernov shared photos of cooked wine.

P.S. The recipe was improved 04/26/2016. Comments before this date are irrelevant.

Homemade wine recipes from black and red currant

Currant is a unique berry, combining utility with accessibility. Sades love her for unpretentiousness in care and good harvest. There are seasons when the fruits are so many that they have nowhere to give. If the family reserves of jam and compotes reached a maximum, I advise you to figure out how to make wine from currant at home. We will look at two recipes: for black and red berries.

Currant wine can not be prepared without sugar and water, since insufficient sugar content and juiciness is originally in berries. But on the surface of the peel is quite natural yeast, which are needed for normal fermentation, therefore, the deposit is not required.

The only lack of wines from currant is the lack of a saturated fragrance. For proper cooking Drinks are delicious and without muten, but practically do not smell.

In order not to infect wine material with pathogenic microorganisms, all the tanks used in the work and fixtures need to be treated with boiling water, then wipe on a clean cloth.

Homemade Recipes from Black Currant

Ingredients:

• black currant berries - 10 kg;
• sugar - 5 kg;
• water - 15 liters.

Cooking:

1. Surride currants, removing the thowned, unimportant and moldy berries. You can not wash, on the surface of the fruits there are yeast, which water can wash off and the wort will not wither.

2. Grind currants with hands or wooden rolling pin, each berry must be crushed.

3. Dissolve half of the sugar rate (2.5 kg) in heated to 25-29 ° C water (15 l).

4. Mix the currant mezdu (juice and flesh) with the resulting sugar syrup in a container with a wide neck (pan or bucket). The container cannot be filled with more than 2/3 of the volume, otherwise, the fermentation of the wort can spill.

5. Take the neck of gauze (insect protection) and put for 3-4 days in a dark warm place - optimal temperature 18-25 ° C. So that the wort is not scene, it should be 1-2 times a day to mix with a clean hand or a wooden stick.

6. After 3-4 days, when signs of fermentation (hiss, sour smell) appear, juice merge with a sediment in a glass bottle.

7. MEZGU (pulp) squeeze through gauze, then add 500 grams of sugar to the resulting liquid, mix, and pour the currant syrup into a bottle bottle with the focused juice. At least 25% of the volume should remain free because it is necessary for foam and carbon dioxide.

8. On the neck of the tank, install the hydraulic and a medical glove with a hole in the finger.

9. To transfer the container to the room with a temperature of 18-28 ° C and leave for 30-50 days.

10. After 5 days from the date of installation of a water shutter, a 0.5 liter of wort was drained into a separate container, add 1 kg of sugar, mix the resulting sugar syrup to pour back to the fermentation container and closed by hydraulic. After another 5 days, repeat the procedure, making the remaining sugar (1 kg).

If more than 50 days have passed since the start of fermentation, and the wine continues to wander, you need to pour it through the tube into another container, leaving the sediment at the bottom. Then put it to be aimed at the same conditions. Long stay on the sediment can cause bitterness.

11. After graduation active fermentation (The glove was blown away, the hydraulic was not allowed bubbles, it was brushed, the sediment appeared at the bottom) the young wine from the black currant to merge from the sediment through a thin tube (from the dropper). Try to taste, as desired add sugar for sweetness or secure with vodka or alcohol (2-15% of the volume). Fastened wine is better stored, but tougher taste.

12. Capacity with wine It is advisable to fill the top to minimize contact with oxygen, put under the hydraulicization and transfer to the cool place (basement) with a temperature of 5-16 ° C. Return at least 60 days (the longer, the better).

13. First, once in 20-25 days, then less often as a sediment appears with a thickness of 2-5 cm. Filter the wine with overflow through the tube.

14. When the precipitate no longer appears, the finished drink can be poured into glass bottles and close the plugs tightly.

Homemade wine from black currant is better to store in a dark cooler place. Shelf life - 2-3 years. Fortress - 10-12%.

Red Currant Wine Recipe

Preparing exactly as the previous one. Only the proportions, fermentation times and excerpts are distinguished. In order not to repeat, I will give a schematic recipe if something requires clarification, see previous technology.

Ingredients:

• water - 5 liters;
• sugar - 2 kg;
• berries of red currant - 5 kg.

Cooking:

1. Out over red currants, removing leaves, scallops, thowned and submerged fruits. Berries do not wash.

2. Weching currants (hands, rolling pin or in a mixer).

3. Prepare syrup, mixing warm (25-29 ° C) water and sugar (1 kg).

4. Berry mass fall asleep into a container with a wide neck, pour sugar syrup, mix.

5. To tie the neck of gauze, put for 3-4 days in a dark place with room temperature. 1-2 times a day to mix, blends the pop-up pulp in the juice.

6. After the start of fermentation, it is started to profile juice through the gauze, squeeze the flesh, pour into the fermentation container (fill in a maximum of 75% of the volume). Install a water shutter or glove. Leave wander at a temperature of 18-28 ° C for 20-45 days.

After 5 and 10 days, add 500 grams of sugar according to the technology described in paragraph 10 of the previous recipe.

7. When fermentation is over, drain the young wine from the sediment through the tube, add sugar to taste (optional) or fasten with vodka (alcohol), install the hydraulic. To transfer the container (preferably filled to the neck) at least 50-60 days in the basement for the ripening.

8. Remove wine from sediment times 25-30 days (while it appears), pour the drink on the bottle and close the plugs tightly.

The shelf life of homemade wine from red currant is 1-2 years. Fortress -11-12%.

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

Content

Often it can be noted that the wine cooked by a knowledgeable person at home, to taste and aroma is better than that we used to buy in stores. Such drinks are characterized by soft and rich taste saturation. If you do not know how to make homemade wine, but you want to learn this, take a note of popular recipes that have been distributed in many countries of the world. The first attempts may be unsuccessful, but over time you will definitely work out.

Cooking recipes

Each recipe has a basic idea - the concept that needs to be followed in the manufacture of homemade wine. Small nuances may vary with the personal preferences of each particular person. Let's consider in detail the proven recipes that domestic lovers use alcoholic beveragesTo understand where it is better to start.

From apricot

Homemade apricot wine is characterized by a beautiful yellowish tint. The taste of this forget is impossible - sweet notes compensate for the absence of a bright aromatic component are clearly expressed. Apricot alcoholic drink is preparing long. The process itself requires constant supervision. To get the desired, you will have to work hard, however, the applied efforts will pay off, as soon as it comes to tasting.

Required ingredients:

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

Step-by-step cooking:

1. Clear fruits from dirt. Remove bones.
2. Crush the flew to hand to get a thick homogeneous mass.
3. Fold prepared apricots in a bowl and add water heated to room temperature.
4. Cover the container of gauze.
5. Put a bowl into a warm place for 5-6 days. Every 6-7 hours it is necessary to mix the wedllow wooden spoon so that it does not skiece.
6. For the sixth seventh day, when the wort wanders, you need to merge juice. The pulp must be squeezed with gauze.
7. We place clean careful juice in a separate container and add sugar to it.
8. We transfix the resulting mixture into a large bottle and install the hydraulic machine. If it does not turn out to be at hand, you can use a medical rubber glove with a small hole.
9. Leave a bottle in a dark place for 12-17 days. Optimal temperature regime - 17-28 ° C.
10. Upon completion of the process of active fermentation (when the hydraulic washing will stop making bubble sounds and brightened the wort color), it is necessary to drain everything into another ass. To avoid the appearance of the sediment, use the plastic tube.
11. We close a new bottle with a reliable cork and leave in a dark place for 80-100 days.

From Alychi.

For the preparation of wine, Alycha of all varieties is suitable, but red varieties are best suited, because they are characterized by high sugar content. A simple wine recipe at home will require you attentiveness and patience. As for the ingredients, there will be no special difficulties with them. In addition to Alychi, you will need sugar, raisins and nothing more.

Wine making, step-by-step instruction:

1. Many 3 kilograms of pre-purified berries before obtaining a liquid homogeneous puree.
2. Add 100 grams of raisins and 4 liters of water.
3. Transfix the resulting mixture into a 10 liter bottle. Tinging the neck of gauze. We leave the container in the dark room with a temperature of 22-27 degrees.
4. After 72 hours, we drag the boiling juice, leaving the sediment. We press the remaining pulp with the peel through the gauze.
5. We transfix juice into a separate container, add 4 kilograms of sugar, mix. By doing this, you need to follow the poverty to be filled not more than 80%. Free volume will be fired by foam and carbon dioxide.
6. We establish a water shutter or medical glove.
7. We leave the container in the dark room at a temperature of 16-24 degrees.
8. After 20-50 days, the wort will hear. It will mean that the fermentation process ended. We merge the young wine into a new container. Add 2 glasses of sugar. Tightly close the plug and leave in a dark room at a temperature of 11-16 degrees.
9. After 40-90 days, the fermentation process will end, the alchovy product will be ready. You can pour it on bottles and remove into the cellar.

From pears

Everyone who practices homemade winemaking, perfectly knows that the fruits of pears can be turned into an alcoholic beverage, characterized by soft and sophisticated taste. Ripe pears are not particularly suitable for the manufacture of wine, since the content of tannic acid is not enough in them, therefore domestic drinking lovers are used by unworthy fruits with bones.

Preparing pear wine:

1. Boiling 5 liters of water, waiting until it cools, and then dissolve 2 500 grams of sugar in it.
2. My pears, remove the rot and fruits. Cut the fruit by pieces of medium sized. We lay them in a clean capacity of 10-12 liters.
3. We add to the fermentation vessel sugar syrup.
4. Fill the tank with clean water to the edges.
5. We leave in a dark place, pre-put a rubber glove with a small hole.
6. When the glove is blown away, we will understand that the fermentation process is over. Perfoliment wort, sputter on the bottle and leave the cellar for 1-2 months. During this time, the wort will be able to kindly kindly, and you can offer friends and relatives an amazing product of our own production.

From berries

To make berry wine, you will have to worry about the glory. In the cooking process, you will understand that the berries behave capriciously, and turn them and alcohol is not so easy. Nevertheless, it is worth it. Homemade winemakers are preparing delicious treats from cherry, rowan, cranberries and so on. The beverage from currant is particularly popular. The cooking technology is characterized by a number of features. let's consider general scheme Production to know how it 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 shutter for wine or a simple medical glove with a hole in the finger.
3. We put the wort on fermentation in a dark place.
4. After 10 days, add vodka in the proportion of 1:10.
5. We thoroughly mix the liquid. Interest in a dark room with room temperature 7-8 days so that the fermentation process is finally completed.
6. Filter with gauze. Add 1 kg of sugar.
7. Split on bottles and close their traffic jams.
8. After a week, the fermentation process will end. You can pour everything on bottles.

From apple

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

Wine production:

1. We recruit 10 kg of ripe apples. Remove the core. Cut into small pieces and skip through the meat grinder.
2. The resulting mass is transferred to a glass bottle for fermentation, following the free amount of carbon dioxide and foam.
3. We close the tank with a water shutter or rubber medical glove with a puncture finger.
4. Every 7-8 hours apple mezdu must be mixed so that wild yeast is evenly distributed throughout the volume.
5. After 3-4 days, they fix the contents of the fermentation container through the gauze to separate the juice from the cake.
6. We transfix the resulting juice into a clean dry container. Again, it is necessary to leave a free amount for foam and carbon dioxide.
7. Add sugar wine to the future. Proportion - 170-200 grams per liter of beverage.
8. We close the tank with a water shutter or 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 extraction of carbon dioxide will end, the glove, reliating on the neck of the tank, is blown away. This will indicate that everything is ready. Warm fluid from sediment.
10. We distribute a drink on a glass bottle. We remove for storage in the cellar at a temperature not higher than 17 ° C.

Grape Wine

You have a lot of grapes of several varieties, but do not know how to dispose of them? Try using it for cooking. Show a little patience and learn how to prepare excellent drinks that will be appropriate on any solemn feast. A little patience, the right raw materials, studied and exhaust technologies - all this will lead you to success, and moutiles will delight your eyes.

From white

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

Cooking white:

1. We swore grapes, removing the burst and dried berries.
2. We smear the berries in a large metal container before receiving a homogeneous mass.
3. Add 3 cup sugar. We defend juice in the warm room, stirring every 8-9 hours.
4. Filter the ezgu through the gauze to separate the juice from the cake.
5. Transfix the resulting juice into a separate glass container sufficient volume.
6. Add sugar to taste. To get a semi-sweet grade, stick to the ratio of 1: 6. For sweet, more sugar will be required, so the proportion should be 1: 4. To get a dry grade, add sugar with a calculation of 1: 8.
7. We close the tank with a hydraulic and rubber glove. We leave in a dark room with a temperature of 21-28 ° C for 18-20 days.
8. When the wort will light up and the sediment will appear at the bottom of the container, it is amended by gauze, thoroughly on bottles and send it to storage in the cellar.
9. After 5-7 weeks you can treat the drink of our own production of relatives and friends.

From blue

Common varieties of Isabella and Lydia are widely used for the preparation of alcoholic beverages. Using these berries, you can make excellent drinks of the middle fortress with a delightful taste and a delicate aroma. If you have our own vineyard, do not lose the opportunity to cook a noble drink own hands. Collecting the borders, try to damage the berries smaller.

Simple step-by-step recipe:

1. We stock 10-12 kilograms of ripe blue grapes.
2. Clean it from greens. We remove the burst and dried berries. Wash the borders should not be, because on the surface of the peel there is a component necessary for fermentation - wild yeast.
3. Diligently give grapes in a large pelvis. As a result, a homogeneous mass should be turned out. Pour it into a glass bottle with a wide neck.
4. We close the soulful by the hydraulic and medical rubber glove with a puncture finger. We send in a dark place with a temperature of 11-16 ° C.
5. The fermentation process will begin immediately. So that it proceeds evenly, you need to mix the contents of the container 2-3 times a day.
6. Skirts of berries will gradually rise upstairs. They need to be immediately removed, otherwise the drink will deteriorate earlier than you try it.
7. After 10-12 days, the wort must be filtered using a gauze folded in 3-4 layers.
8. When the juice, purified from the cake, sediment and the skins, will be in a new bottle, add sugar to it with a calculation of 170 grams per 1 liter of beverage. Strictly observe the proportion is not necessary: \u200b\u200bif you want to get a sweet drink, add more sugar.
9. So that everything is fill, bulk the fluid three-liter banksInstall the hydraulic and leave for fermentation. Again, you can replace with rubber gloves.
10. After 4-5 days, when the entire carbon dioxide will be released, the sediment will appear at the bottom. Solve is all in new banks, turning through the gauze, and repeat the procedure for insteading.
11. Washed re-4-5 days, and again strain the liquid through the gauze, the loop of the bottle is made.

From juice

Someone is surprised, but the usual grape juice It can become an excellent raw material for cooking homemade wine. To make a delicious drink with a stunning aroma, nothing will be required, except patience and punctuality. All the necessary skills you will gain in the cooking process. Record the simple people's recipe in order not to forget the key rules and important nuances.

Step-by-step instruction:

1. Natural juice (preferably with pressed grapes) fill the glass container of large volume and to withstand in a darkened room at room temperature for three days. So that the juice is not skece, it is necessary to mix it every 8 hours.
2. Bottling mass must be squeezed under the press. If there is no appropriate equipment, you can make it with your hands.
3. The resulting juice will move to the glass vessel and leave for fermentation for 35-45 days. If there is no glass container, you can use a wooden barrel. Throughout this period, mix the wort every 12 hours. In order for the fermentation process normally, the container should be stored indoors with good ventilation or in general on the street.
4. When all carbon dioxide comes out, add sugar. The average proportion is 200 grams per liter of beverage. You can adjust this ratio to your taste.
5. Spill a drink on the bottle. Insist at a temperature of 11-14 degrees.
6. After 4 weeks you can arrange tasting.

Pasteurization

The pasteurization procedure is carried out not only in order to get a thinner and clean drink: the main task of this method of processing wine is to increase resistance to the appearance of pathogenic organisms, which conventional conditions Quickly multiply and, thus, spoil the drink. The easiest and, at the same time, the effective way to combat such microorganisms is the heating of the beverage to a certain temperature.

The classic pasteurization option implies an increase in the temperature of the drink to 60-70 degrees. Treatment lasts 15-20 minutes. The thermal impact kills viruses, mold and yeast fungi and pathogenic microorganisms. In addition, in the process of pasteurization, the likelihood of the appearance of acetic oxidation and blooming is reduced. The procedure does not represent anything complicated, but there are nuances that cannot be neglected. To know how to pasteverize wine, write down the correct procedure:

1. Cool the finished drink to a temperature of 10 ° C.
2. Fill the metal container wine and put on the electric stove.
3. Slow heat drink up to 60-65 degrees.
4. Maintain the same temperature for 20 minutes, slowly mixing the contents of the container.
5. Remove the container from the stove and gradually cool the drink to the starting temperature.
6. Pour bottles, reliably block traffic jams and send to storage in a cool cellar with a temperature not higher than 16 degrees.

Video

The rollers that you will find below will tell a lot of interesting things about the preparation of the beverage of the gods. After reviewing them, you will learn how to make homemade wine yourself using various products. Original folk recipes turn over your attitude to the process of preparation of drinking fragrant drinks. Listen to the advice of experienced specialists to avoid classic mistakes.

Discuss

How to make homemade wine

High-quality natural wines are expensive. In a huge assortment of wine products, it is not so easy to unmistakably choose a real drink, in not surrogate. Even the simple wine made with their own hands is always natural products, taste qualities which depend on the efforts and compliance with all technological standards during the preparation of the fragrant drink.

Recipes of home wines are diverse, so everyone can choose a recipe for its forces and capabilities. Novice winemakers should pay attention to a simpler cooking way natural wine At home. Having mastered the basins of winemaking, it will be possible to move to the production of a beverage in more complex technologies, choose original recipes.

Grape Wine

Natural wine made at home according to the most simple recipe, tastier and definitely more useful drinkpurchased in the store.

Wine is taken to tie with wine berry - grapes. This simple recipe will make it possible to make a very tasty hop.

Ingredients:

• Grapes - 10 kg

Vintage can not be washed. On the skins of grapes are wild yeast. It was this fact that made grapes most comfortable and popular berry for winemaking.

If the harvest was collected in rainy weather, then natural yeast may not be enough and it will be necessary to progress, adding a bit of high quality raisin.

Noble, overripes, fastened and moldy berries, Padalitsa, you need to choose not to ruin the taste and smell of wine.

Currant wine

Another simple recipe for a very fragrant saturated drink, but already from black currant.

Ingredients:

• Black currant - 2 parts;
• Water - 3 parts;
• Sugar - 1 part.

Meet the ingredients are comfortable by banks, especially with a small amount of production. For example, two liter banks of black currant berries will need three liters of boiled water and lithric Bank Sahara.

Natural wine

Natural wine is not only the fermentation product of grape mezgi or juice, but also various fruits / berries, honey, jam. Winemakers with experience can make excellent natural, and. there is interesting recipes with various fragrant additives as well exotic recipe Cooking "ice" wine.

As part of a natural drink (classic recipes):

• Water (grapes, other fruits / berries get it out of the soil);
• Alcohol formed by natural fermentation sugar;
• Acids passing into a drink from fruits.

Qualitative natural drink It has a number useful propertieswhich in reasonable use has a beneficial effect on the body.

Wine making is a creative process that requires certain knowledge and skills. Also take care of conditions that will ensure the temperature of the cooking beverage.

for those who want to do homemade wine: