You will need
- - apples
- - pears
- - berries
- - sugar
How to make wine from apples So, how to make wine from apples ? To start cooking wine is squeezed juice. Remember that apples must not be washed. On their peel is a huge amount of yeast useful for fermentation. Dirty or damaged apples just wipe and remove the rotten surface. In order to prevent the bitter wine, the core must be removed from apples.
Apples are peeled - start processing them. If the house has a good juicer, then it is best to use it. It will cleanse the juice from pulp as much as possible. Instead of a juicer, you can use a powerful mechanical grater. The resulting product must be squeezed, and then placed in a container with a wide neck for a period of 2-3 days. During this period, applesauce is divided into juice and pulp. The pulp forms on top of the juice. It is dense, so it is necessary to mix the mashed potatoes during the first 2 days, 2-3 times. On the third day, the pulp is left alone, and at the end of the term it is removed using a colander. It's time to add sugar. The amount of sugar added depends entirely on how strong the wine you want to get. If you want to get fortified wine, add 250 grams of sugar per 1 liter of wine. The more sugar, the stronger the wine. Apples are sweet in themselves, so the main thing with sugar is not to overdo it.
The wine is ready to be fermented. Place the juice in a bowl or container that can be sealed. During the fermentation process, foam is formed, so the container should be 45% empty. During fermentation, gases are formed, for their exit into the tank, it is necessary to make a small hole and insert a thin tube there. The outer end of the tube should be released 2-3 cm in a glass of water. Place the container in a cold place. Throughout the entire period of fermentation, gases exit the glass. Once the gases have disappeared, the wine is ready. However, do not immediately open it. Let it brew. On average, fermentation lasts from 1 to 1.5 months. The longer the exposure, the tastier the wine. You can also add juice from rowan juice to wine from apples or pears. This will give it astringency.
How to make wine from grapes So, you should start making wine with the most painstaking work, select good berries from dry ones. If you want to get tart wine, then grapes should be crushed along with branches. However, in this case, there is a risk that the wine will be bitter. Ragged berries must be placed in a large container. It is undesirable to store berries in this form for a long time, since the fermentation process may begin earlier. Once the berries have been sorted, proceed with their processing. To do this, use any tool that can crush the grapes. The grapes are crushed until the cake remains at the bottom of the container. The resulting grape juice must be pressed.
Before pouring grape juice into a fermentation tank, calculate the amount of space needed for the resulting foam. Add sugar. Pour juice into a container and carefully seal. A prerequisite for the fermentation of wine is a special tube for the removal of gases, which was described above. The container should be placed in the basement for fermentation, which will last for 2-3 months. In order to make sure that the wine is fermenting, watch out for gases and bubbles in a glass. Occasionally, water needs to be changed and a glass washed. After the wine is ready, it should be poured into another container. There is no need to rush when draining, as sediment always remains at the bottom of the tank. The wine is ready to drink
How to make wine from plums Plum is a universal berry, it is perfect for making wine, both white and red, depending on the type of plum itself. Plum wine can not be called an elite drink, but it is tasty and enjoys well-deserved love. The taste of this drink, of course, is specific, the aroma is original, connoisseurs of grape wines with a rich bouquet may not like it. But plum wine fits well with many dishes, complementing them perfectly and emphasizing the taste.
Plums before making wine, like apples, are also better not to wash, but simply wiped be from dirt. When this is done, carefully separate them from the seeds and put them in a suitable dish, it should be sufficiently voluminous. Right there, in a crush, preferably wooden, chop the berries, turning them into a homogeneous (homogeneous) mass. Add one to one water to the mashed plums. Then cover the mixture with a clean cloth or towel and immediately clean in a warm place. Carefully monitor the resulting raw materials: after a while, bubbles and foam will appear on the surface of the mass. This means that fermentation has begun, that is, you absolutely absolutely did everything. When the fermentation process becomes slightly less intense, that is, after about a week, strain the liquid through cheesecloth and pour into a pre-prepared clean bottle or large jar.
Next, mix the liquid with sugar, its amount depends on what kind of wine you plan to make . If dry or semi-dry, 250 grams will be sufficient. If sweet or semi-sweet - you need at least 350 grams. Stir the granulated sugar until completely dissolved and close the jar or bottle with either a rubber glove or a lid with holes through which gases will escape. It is even better to remove the tube from the hole in the lid and lower it into a jar of water so that the bubbles exit there. Slivovitsa will insist for about one and a half or two months, the temperature in the house should be room temperature. At the end of the process, the wine must be carefully drained into a clean container, leaving a precipitate at the bottom. Everything, plum wine is ready, you can bottle it and treat guests.