You will need
  • - fresh berries;
  • - sugar;
  • - large bottle.
Instruction
1
Prepare raw materials - select only mature, non-spoiled fruits . Wash fruits is not necessary, as their surface contains the necessary substances for fermentation.
2
Crush the berries in an enameled bowl or squeeze the juice with juicers . Pour the mass into a glass bottle in 2/3 of the volume. Put the container in for 4 days in a warm place (the temperature should be about 22-24 ° C). Mix the mass 2-3 times during the first two days. At the end of the deadline cake will settle on bottom, and the juice rises.
3
Strain the berry juice through several layers of gauze in an enameled bowl to clean it of pectins located in peel , because during fermentation they form toxic tanol. Then bring the sugar content of the juice to the desired concentration of 20-25%. Most fruits have a sugar content of 10%, so about 100-250 g of sugar per 1 liter of liquid must be added to the juice. This does not apply to grapes, since this berry has a sugar content of about 16-25%.
4
Pour the clear juice into a clean container with a narrow neck - oak, glass, clay. Note that during fermentation a foam will form. Close the dishes with a stopper with a hole. Insert a hose through which carbon dioxide will escape. Instead of a cork, a rubber glove can be pulled over the neck. Lower the other end of the hose into a jar of water. Leave the juice at room temperature until fermentation is complete when bubbles no longer stand out through the hose. Hold the wine for about 2-3 weeks until it is clarified.
5
Pour the young wine neatly into glass bottles without shaking the precipitate. Cork bottles with natural cork. Leave the wine for at least 3-4 months in a cool dark place with a constant temperature. Keep the bottles horizontal so that the drink bathes the cork.