You will need
  • - fresh berries;
  • - sugar;
  • - large bottle.
Prepare raw materials - select only mature, non-spoiled fruits . Wash fruits is not necessary, as their surface contains the necessary substances for fermentation.
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.
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%.
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.
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.