You will need
- - wine grapes: isabella, nutmeg, cabernet;
- - 10- or 20-liter bottles with a plastic cap;
- - vinyl tubes.
Separate the berries grapes from the bunches. Sort, removing spoiled and rotten berries. If there is no dust on the grapes, then you do not need to wash the berries, because the skin contains bacteria that are favorable for fermentation.
Crush the grape berries with a pestle, press or juicer. Pour juice into a metal or enamel container through a colander.
Leave the juice for a few days at a temperature of about 28 ° C. During this time, the juice should rise up, and the cake settle on the bottom. Strain the juice through several layers of gauze, squeeze the cake. Pour juice into ten- or twenty-liter bottles. Fill them in 2/3 so that the wort does not overflow during fermentation.
Close the bottles with a plastic stopper with a hole into which you insert the vinyl tube. Carbon dioxide will come out through it. Lower the other end of the tube into a water bottle. Thus, a water shutter is obtained - oxygen does not get into the bottle with the future wine . A rubber glove can be pulled onto the cork instead of a lid.
Leave the wine containers at room temperature to wander for a month. When the fermentation is over, drain the young wine by removing sediment . Add sugar as desired. Pour the wine in a bottle, close the cork and place it in the cellar for 3-4 months (a dark room with a constant temperature). During this time, dry house wine with a strength of no higher than 5 degrees.
Gently pour the drink, without agitating the precipitate, into another bowl if you want a stronger sweet wine. Pour new wine into a clean bottle. Add 50-150 g of sugar per liter of wine.
Close the container again with a stopper with a tube and leave for another 1.5-2 months. So you get semisweet or sweet grape wine with a strength of 10-12 ° ;. The more sugar you put, the stronger the wine will be. However, keep in mind that the fermentation process stops after reaching the fortress above 14-15o.