How do I make homemade wine

[Tata]

Tataof course wash thoroughly.
_IRINKA_, try, it is better, of course, to hold them there longer, 2-3 months.

[Lina]

Lina you can store wine in plastic bottles. Otherwise, I won't get 15 liters of glass.

Of course, I am storing it in plastic this year.

[Lina]

Lina tell me you have a precipitate after filtration. While I was pouring from large to small, the sediment was mixed and each subsequent bottle became more and more cloudy. Filter through cheesecloth in 4-6 layers and inside cotton wool.
P.S / I remember how I made wine for a long time so I poured it through a tube from a dropper. Now she is gone.

Yes, it is better to pour through a tube, there is less turbidity. So yes, sediment in every bottle.

[Lina]

Lina look, another batch is bottled. The foam is preserved. Husband tried it, delicious, says with two sips hits the balls.
The first batch was poured into bottles a week ago, sealed, but not tight. The cork does not work out, but there is a little foam. The truth is not in all.

Yes, I still have to release steam week 3 gas for sure.

Yes, I still have to release steam week 3 gas for sure.

Oh, when will it end. Everyone is tired of waiting. It seems to me that after 3 weeks. will be the same. I open bottles once a week, right. Just tell me how long.

Opened, released and closed. Mustache

and if you squeeze juice from currants and make wine by mixing pulp with juice + water. Who will advise?)

[Linadoc]

Linadoc, Linochka, good evening. I would like to clarify about sweet wines. Add 350-450 g of water and sugar in total, divided by 2 times. Or all the water at once, and then add dry sugar? And how much to increase sugar for black chokeberry wine?

[Nataliya]

Nataliya, water at once, and sugar at first half, and half then, before bottling. Otherwise, the yeast will ferment all the sugar at once and instead of sweetness there will be acid and excessive strength.
For mixed apple-blackcurrant wine, there is only 350 g of sugar for each liter of mixed juice, there is just no need to increase sugar. Then the wine is refreshingly light, not sour or overly sweet.

[Linadoc]

Linadoc, thanks, tomorrow I'll finish the berry and put it to ferment.

For mixed apple-blackcurrant wine

Only not black myrodin, but black ryan-apple 7: 3 for me. Just in the recipe, where the notes are written black mountain ash with apple 350g. sugar (this is more than for others). is it for table wine? Do you need more for sweets?