How do I make homemade wine

[For sweet wines]

How do I make homemade wine

Category: The drinks

Ingredients
fruit juice	1L
table wines:
water	750ml
sugar	250-300g
liquid yeast	20ml
sweet wines:
water	350-450ml
sugar	350-450g
liquid yeast	10ml
fortified wines:
vodka	50-75ml

Cooking method

• There are many homemade wine recipes on the site. Therefore, without pretending to be unique, I simply described how I make wine. To simplify and speed up the process as much as possible without losing taste and degrees, I use 2 conditions for making homemade wine: I prepare from the juices of berries obtained by rolling the berries through a juicer, and I use a "liquid yeast" (sourdough) dilution. By spinning berries and fruits through a juicer, I immediately get almost pure juice without seeds and other pomace, which greatly facilitates its further processing. Using "liquid yeast", I speed up the process, increase the degree of wine and improve its taste due to fast and high-quality fermentation. The method of obtaining "liquid yeast" is described in the recipe cider (two versions) and Lyudmila's recipe Liquid yeast based on fruits, vegetables, herbs, tea ...... You can also use commercial wine yeast, diluting them in advance in boiled and chilled juice (300g juice, 200g water, 100g sugar, 2 drops of ammonia) and letting them come up for about 1 day. You don't need to add "liquid yeast", but the process will lengthen and the degree will decrease.
• In any case, we take UNWASHED berries and / or fruits, run them through a juicer and drain the juice into a well washed tank. We measure the resulting volume of juice and prepare the required amount of sugar syrup for it. We take more sugar for sour berries, less for sweet ones. For table wines, add all the sugar at once, for sweet wines - half. Pour sugar into boiling water, bring to a boil, cool, add to the tank. Add liquid yeast, shake well and close with a water seal (can be replaced with a rubber glove). We put in a warm place, optimally T = 25-28 * C. In this cold summer, I put the tank in the sun, in cloudy weather and put it in a greenhouse at night. A couple of times a day you need to open the tank and shake well or stir with a jelly. Fermentation will be noticeable the very next day, which will be cheerfully announced by the bubbles in the water seal. The tank can be refilled for several days (2-4) as the berries are picked and processed. For example, I have a 10-liter tank of raspberry-gooseberry juice on the first day and the third:
• 
• After 9-10 days, fermentation is almost complete. Pour the wine into another container or bottles through a funnel with gauze folded 4 times.
• The cap on the tank and the caps on the bottles should not be tightly screwed on to allow the resulting carbon dioxide to pass through slightly. Narrow-necked bottles can be sealed tightly with a sterile cotton-gauze swab. For 4 weeks. But then you can already tightly close it and fill it with paraffin, or, after sealing the thread with electrical tape, close the covers and glue it on top with tape. This is how I did:
• 
• I pour it into another tank because I put the oak ingot there to give the wine its characteristic flavor. It is better to make oak ingots from stale cut oak. It is necessary to remove the bark, boil the pig in sugar syrup (2 tablespoons per 1 liter of water) for 1.5-2 hours (the water will darken) and burn it while still wet until it is "tanned".
• 
• After 4 weeks, I pour the wine into bottles again through cheesecloth, tightly close the bottles and fill the lids at the junction with the bottle with paraffin. After 2-3 weeks, the wine can already be drunk. Usually the strength of table wine is 11-12 *, fortified -14-16 * C.
• For sweet wines first, add half of the sugar, add the other half after fermentation (before pouring into the second tank or bottle). Fortified wine add vodka to the second tank or bottles before filling.Moreover, fortified wines are good. That is, I simultaneously add the second part of sugar and vodka before pouring into the second tank. So my favorites are sweet fortified raspberry, black-fruited and blackcurrant wine.
• We store bottles at T = 12-16 * C.
• Now some notes.
• If the volume of such watery juices as pear, melon or apple juice is more than 50%, then the water should be reduced to 400 ml per 1 liter of juice.
• Blackcurrant wine is somewhat special. First, it is advisable to return 75-100 gram squeezes to the juice for each 1 liter of juice, take 800-850 ml of water, and 450 g of sugar.
• Chokeberry wine will be much tastier if you add 20% apple juice to it, and 350g sugar per 1 liter of mixed juice.
• In general, a wine composed of several juices seems to me more delicious, with a harmonious taste and full aroma, good acidity and balanced sugar content, than wines made from mono-juice.
• When making sweet wines, add the second part of sugar after the end of the main fermentation (i.e. after 10 days) to the first tank, close it with a water seal and leave it for another 5 days, shaking and stirring the sugar daily. Next, we filter into a second tank or bottle. We close the second tank with a water seal, the bottles with a cotton-gauze swab or an incompletely twisted lid and leave for 4 weeks at T = 18-22 * C to ferment. At this point, I usually add vodka. After the second addition of sugar, fermentation can intensify, and as a result, tightly closed bottles can explode. But after 4 weeks, it is already possible to filter from the second tank into bottles and close them tightly and fill them. And if they were immediately poured into bottles, then now they can be tightly closed and filled with paraffin or glued.
• Here is my raspberry wine in a can and bottles:
• 
• I poured the currant-apple cider into the second tank, and set a new one to ferment, my favorite is apple-pear-black-fruited. From my point of view, the taste of this wine is the most optimal, the pear and blackberry give it some astringency and sweetness, and the apple - freshness, sourness and aroma, so aging with oak is no longer needed. Here are the basic relationships:
• apple juice 4800-4900ml, pear juice 1400ml, chokeberry juice 700-800ml, water 2300ml, sugar 1200g.
• 

Oh, Linochka !!!!!! All your wines are masterpieces! Therefore, without hesitation, I will make wine according to your recipe. Thank you very much !
Chushka very good liked it! Burns beautifully!

a wine composed of several juices seems to me more delicious, with a harmonious taste and full aroma, good acidity and balanced sugar content, than wines made from mono juice.

Yes? It's like with our tea, I guess. The mix is ​​always tastier than the mono version. Now I will know this with regard to wine!
Thank you, Linochka! You are our smart girl! Smack, smack!

[Ludmila]

Ludmila, thank you dear!

The photo is so inspiring for a happy life!

hurray, wait))
very nice and explanatory, well done.
immediately there were questions
1. Any berries, black chops for this recipe?
2. Will oak give wine an oak flavor? I do not like cognac and the taste of oak, so I'll clarify.
3. Do not wash the berries, but if there is any dusty coating on them?
4. Have you driven through a juicer, thrown out the squeeze?
5. plastic bottles in the refrigerator (with already spilled wine, at the end of fermentation) will not explode?
thanks in advance for the answers)

[Linadoc]

Linadoc, as always you have a huge respect, probably I'll also try to make according to your recipe, even though I don't like wine, but raspberry junk !!!

[Wozik]

Wozik, why throw away the pomace? I put them in the freezer, and then fruit drink, jelly, etc.
Lina, Liiyinochka! you're lovely! I kiss you too))

[Irina]

The photo is so inspiring for a happy life!

And taste, and aroma, and ... impact!

very nice and explanatory, well done.
immediately there were questions

, if explanatory, then where do the questions come from?

1. Any berries, black chokeberry for this recipe?
2. Will oak give wine an oak flavor? I do not like cognacs and the taste of oak, so I specify.
3. Do not wash the berries, but if there is any dusty coating on them?
4. Did you drive it through the juicer, throw out the squeeze?
5.plastic bottles in the refrigerator (with already spilled wine, at the end of fermentation) will not explode?
thanks in advance for the answers)

1. Any berries, explained at the bottom of the recipe.
2. oak gives the flavor of an oak barrel. You can skip this moment if you don't like the oak flavor. In the case of blackberries, it is better to make a slightly fortified version, that is, add half the sugar before fermentation, and the second half and 50 ml of vodka for each 1 liter of wine at the end (after 10 days) and let it stand for another 5 days, and then immediately pour into bottles , seal and pour in paraffin.
3. If you add liquid yeast, then the dusty berries can be washed.
4. I gave the pomace of raspberries and gooseberries to the hens (transferred them into eggs), save the black currants and blackberries and use them for compotes, as filling in pies, make jam, adding apples.
5. plastic bottles, fill with paraffin and store for 5-6 weeks at T = 16-22 * C, then transfer to T = 12-16 * C. Nothing will explode.

Irina, thanks, do to your health!

Galina Iv., thanks for the clarifications ! Come and get me drunk.

I am again invited to the compote, have you all heard ??

well, I need to have some fun, that's explanatory))
I'm not a hostess, so the pomace will go to compost ... but you could also throw them into wine and then strain ...
I will not add oak.
I have always been interested in the question, does it have an effect with pressure from aronia wine? like from blackberry juice)

I would not like to add vodka to the blackberry, I will explain why, it is not known, maybe a palenka, but here is homemade products, in this case I am against

[Linadoc]

Linadoc, Lina you can definitely call me "you", and I'm probably being familiar, well, forgive me if that.

I would not like to add vodka to the blackberry

Then sugar is 300g, and apple juice is 25%. There is practically no increase in pressure from wine.

inadoc, Lina you can definitely call me "you"

Oh, forgive me, esssesno "You".

now we will fly into the chicken coop with our own, and not look for stash-will be saved, will not be saved

[Linadoc]

Linadoc,

[Linochka]

Beautiful wine and a very interesting recipe, about oak chops - I liked it! : rose: thanks Linochka

oak chock yeah, finally fantastish))

oak chock yeah, finally fantastish))

Yeah, it smells so delicious after boiling it in sugar, I'm thinking of boiling it in rum

we drink vodka, we drink rum, where do we get money ???

where do we get the money ???

We have everything of our own - eggs, vegetables, fruits, and wine, and ... we will draw our denyuzhki.

I guess to get your own egg, you also need a lot of money ... Lina, from a financial point of view, how profitable it is, I'm not talking about IVF here)

Everything is beneficial for one simple reason - HEALTH DOES NOT BUY! Here is health, pleasure, confidence in quality, moral satisfaction, and confidence in the future for yourself and your children. By the way, the cessation of wine fermentation in production is achieved by passing sulfur dioxide into the wine. Then the bottles don't explode, and then we have ... No, it's better your own. Come, I will supply you with berries, wines, jams, cider, champagne, eggs, sausage, bread, cheese, pickles and pickles. Don't forget the trailer.

[Linadoc]

Linadoc, thanks for the recipe. Usually my husband deals with homemade alcoholic beverages, and this time, thanks to you, I will try. I have already made apple-redcurrant-raspberry juice and filled up 7 liters of wine. Let's see what I get. I just don't know where to get the oak ingots. But I have an oak barrel, bought it for homemade cognac, and anyway it will be idle for another three months. Do you think you can adapt it?

And tell me how to fill with paraffin? And can you buy it at the pharmacy, or can you do without it?

[Natalia]

Natalia, sure you may. I just don't have a barrel, so I had to look for a replacement in the form of ingots.
alina, you just take a candle, light it and drop candles with molten paraffin on the border of the cork and the bottle.

What kind of substitute for apples do you use in blackberry? You wrote 20% of apples, and if they don't ripen))

You can substitute pears, but apples are better. Apples may not be ripe, it’s even tastier. Today I'm putting on a new wine - apples (not ripe!) 60%, currants 40%.

wine, and ... we will draw our denyuzhki.

Lina, hello.
Yes, it's time to learn this too)))))
Thanks for the recipe. This year the drain is full. Can you do the same with them? I do not know how and do not make my own wine. After such a post, I want to try.

not mature, straight green? sour and with white bones)

[Tatyana]

Tatyana, yes, I have a lot of sinks too. From them, a notable liqueur is obtained, as much as jelly. I have a recipe, see my profile. Also, the sauce is cool, like tkemali. Wine is also possible, but mixed with an apple or pear, And so they ferment badly.
Misha, yes, they're just immature, with a white bone. My branch collapsed from the apples, so there is nowhere to retreat - wine, jam and tea. 11kg of apples only, full sheet of leaves.

wine okay, ferment
and from such jam will not have an upset stomach?

It will not be, it will be tasty and normal for the intestines, since the high T is all translated into an assimilable form.

Once again, I note that if the wine contains more than 50% apple juice, then for each liter of mixed juice we take 330-350 ml of water and 200-230 g of sugar. Today, given the immaturity of apples, I took 350 ml of water and 220 g of sugar.

[Linadoc]

Linadoc, thanks, otherwise I often met this, but I didn't know how to do it ;-)

[alina]

alina, feel free to cook, all your relatives and friends will thank you! It's not difficult, but it's sooooo tasty and even healthy!

so for wine from black chokeberry I take a liter of black chokeberry juice, 200 ml of apple juice, 100 grams of black chop pomace, 350 g of sugar and 800 ml of water, I mix everything except half the sugar, because I will make sweet wine.
I leave everything to wander.
correctly voiced the recipe? and you can add there any other berries that will be at hand? the basis of blackberry in wine will be all the same

Misha, everything is correct, except for yeast, without it it is much worse. So make liquid yeast. You can add any berries and fruits, just take into account their wateriness, maybe less water will be needed then.

well, yeast is clear, I always add x to the mash, I just didn't finish
thanks again)

[Wozik]

Wozik,
Good afternoon!
About the charnip and the pressure.
For several years now I have been making wine and blackberry wine.
Friends who have problems with blood pressure drink both with pleasure and do not complain, but they cannot eat a pure blackberry and the form of jam - it works here.
But of course you still need to try it on yourself carefully.
Yes, a little detail - I heat the black chokeberry for wine and mash with the addition of water to 60-80 degrees for a better juice yield.
Perhaps this is what helps against the pressure effect.

[Linadoc]

Linadoc,
Thanks for the interesting link.
A question about plastic bottles and wine tanks.
Doesn't affect the taste of wine?
I'm still putting it in glass, but I'm thinking about food plastic ...

A question about plastic bottles and wine tanks.

Doesn't affect taste in any way. I calmly do it in tanks and often store it in cans and plastic bottles.
About pressure - wine from black chokeberry or its mixture with other berries-fruits reduces high blood pressure. I prescribe this wine for medicinal purposes. But!!! It's all about the dose - no more than 200 g at a time.

[Linadoc]

Linadoc,
About pressure.
Do you heat the ground berry?
In tea, when heated, some of the medicinal effects go away.
Maybe it's the same with wine?

[Paul]

Paul, have you read the recipe? In order to make my life easier and speed up the process, I make juice on a juicer, and do not grind berries. I return a small part of the squeeze, but in water with sugar, which I boil. But I don't boil the juice itself.

[Linadoc]

Linadoc,
I just wanted to say that with the method of spinning that I use, it is possible to remove restrictions on health (pressure).
Although, as a minus of my processing - a possible partial loss of vitamins when heated to 60-80 degrees (not boiling!).
And about a dose of 200g. I fully support at once, because otherwise the meaning of drinking is lost ...
Such wines must be savored!

[Lina]

Lina, and on what juicer do you make juice? Centrifugal or screw? I also caught fire to make a wine.
And apples and pears fall this year like leaves in autumn. Interestingly, you can make Antonovka, or is it really not very mature.

[Elena]

Elenai do on juicer Steba E160, centrifugal, but super! There are vidyushki: 11kg of apples without peeling in 12 minutes! I immediately filled the 10-liter tank. And she didn't waste time peeling and cutting apples. And mind you, all immature! Unripe apples generally give a very tasty wine. And mature ones - cider. I have a recipe, see my profile.

Yes, I've already printed both wine and cider. And Antonovka, do you think this immature woman will go for wine?
And your juicer is a beast. Should I want this?

[Elena]

Elena, but how! It will go great for wine, and cider, and sauces, and jams ... You can, of course, eat like that

[Linadoc]

Linadoc, tell me please ... My auger squeezer from summer apples actually makes not ok, but mashed potatoes. Is this consistency good for wine?

[A.lenka]

A.lenka,
Good day!
Faced such a problem. The puree passed through the cloth when wringing by hand.
In this case, after setting the wine for fermentation, it is necessary to shake it periodically, since all the pulp floats and forms a dense crust at the top of the bottle. Otherwise, fermentation may stop, and the yeast may die.
After the end of fermentation, you do not need to shake. Delamination occurs - the pulp pops up, and a clear transparent wine remains below. The wine is poured into a clean container or directly into bottles through a lowered thin hose. The remaining mass can be filtered through paper (paper towels can be used as a filter) or rag filters. The filtration process is laborious, but I felt sorry to throw it away, because the wine turned out to be delicious.