Linadoc
Elena, here Paul I explained everything correctly. There is another option - the next day, when most of the pulp (puree) floats up, carefully remove the top layer, leaving almost only juice. Then this puree is great to attach to the pie - it will turn out like a soufflé.
A.lenka
Paul, LinadocThank you very much for the clarification!
That is, to remove this pulp "manually" - the bottle must be with a wide neck. Right?

I just haven't bought any wine dishes yet. Thinking which is better?
Linadoc
Quote: A.lenka
the bottle should be with a wide mouth
I do it in a 10-liter tank with a wide mouth (see photo), very convenient. I pour it into the same one too. Well, then you can in bottles or cans.
LevaP
A.lenka,
The main choice of containers for wine lies in the possibilities of purchase and ease of use. Ideally, the container should be with a wide mouth for washing, but at the same time it should be hermetically closed and with the possibility of installing a water seal. If plastic, then only food! Again, the simpler the shape, the easier it is to wash.
Fantik
Linadoc, Lina, good evening. This is my first experience. I started with a different recipe, moved on to yours. Intuitively seemed more correct. )))))) And then I already found Temki about cider and champagne: beach: and .... now there are so many Wishlist! And she praised herself for choosing the right recipe and person. : girl-yes: And I praise you! And I admire! Thank you !!!!!!
How do I make homemade wine
For all the recipes!
Here it is my little red! I walk past, admiring. The stage went - 4 weeks at 20 degrees. The glove has fallen (in the photo I just shaken the bottle). Will it work or not? I'm a little worried. I am expecting a dessert - a blend of two currants (with a predominance of black-yum) and black gooseberries. The leaven was raspberry.

How do I make homemade wine

I read about wine yeast little by little, look for bottles and wait for my mother-in-law to harvest apples. She's sweeter, more southern.
I also plan to put apple-blackberry wine. It's a pity, I bought only a forty-liter canister. This is a lot, but the canister should be filled almost to the top? A lot of empty space is bad, right?
Linadoc
Anastasia, Nastya, don't worry, everything is simple here, read everything about cider (look, experienced people chose a natural recipe and won), do it, don't worry. I have already put the third option, everything has been checked, not the first generation, and not even the fourth. This is my fate, if only they knew ... Oh, sorry, there is no restitution in Moscow !!! So the fifth part of Moscow ... And everything is documented ...
Borisyonok
Linadoc, Linochka! I decided to put your wine. BUT! I didn't have time to make liquid yeast (to be honest, I forgot that they will be needed ... and very urgently!). There is dried "alcoholic" yeast, in the recipe for them there are recommendations for use "dilute in sweetened water 50 grams of sugar per 1 liter of water in a ratio of 1:10 (yeast: water), and add according to the recipe. Can you use them? and if YES, how many to add per liter of wine liquid?

Please forgive me for torturing you!

LevaP
Borisyonok,
Good day!
It is highly undesirable to use alcoholic yeast. They can spoil the taste of the wine by turning it into a regular wash.
If you have fresh raspberries or rose hips on hand (Unwashed!), You can make a ferment with wild yeast. A glass of berries, 2-3 tablespoons of sugar in 400 ml of water. Close the jar with gauze. Stir periodically (2-3 times a day) so that a dense layer of emerging berries does not form. When bubbles and foam appear on the surface, the leaven is ready. You need to filter and add to the wine. Usually it takes one day to prepare the starter culture, if it is not very cold in the apartment.
I recently read that you can use unwashed raisins instead of rosehips and raspberries. I haven't tried it myself yet ...
Borisyonok
LevaP, Paul! I know about leaven ...
Quote: Borisyonok
BUT! I didn't have time to make liquid yeast (to be honest, I forgot that they will be needed ... and very urgently!
only it must be "insisted" for five days, and I already have a plum in the juice, and apples too ... so I was puzzled by this yeast.
Maybe just throw raisins into the juice?
LevaP
Borisyonok,
Five days is the maximum.
My fermentation began in a day.
You can try to throw the raisins, but then put the water seal not immediately, but only after visible signs of the beginning of fermentation (this is recommended).
This year I ran into this problem (I also forgot about the leaven). In the internet I broke through the nearest home brewing store - I drove in and bought wine yeast. Now I'm testing ... I got curious to see if there is a significant difference with wild yeast.
By the way, for a day my future wine stood and waited for the yeast. No bad consequences.
Linadoc
Quote: Borisyonok
Maybe just throw raisins into the juice?
Kitty, put down the liquid yeast calmly, they will reach activity in 3 days. In addition, the wine will begin to ferment in the warmth tomorrow or the day after tomorrow, and then add yeast. And you don't need raisins and alcohol yeast! Just increase the fermentation time to 15-18 days.
Borisyonok
Linadoc, Linochka! Thank you tremendous, I will deliver the railway today.
Borisyonok
Linadoc, Linochka!

I'm sitting dumb ... well, probably not my day.


5 liters of plum + 7 liters of apple juice ... is 3 liters of water and 1.5 kg of sugar enough?
And I removed the pulp from the juices to the maximum ...
Linadoc
Kitty, you have 12 liters of juice (more than 50% of apple juice), which means 4 liters of water, 2 kg of sugar.
Borisyonok
Linadoc, Lina!
Thank you very much from "awfully smart for today"!
I went to interfere and put the railway.

And I'll make sauces and pastilles from the pulp!

Linadoc
Today is 7 weeks for my raspberry wine. In principle, you can already drink it. This is how it became transparent and beautiful.
How do I make homemade wine
Fantik
Lina, what a beauty!
My currant is only fifth week old. I plan to bottle on Sunday.
Tata
Linadoc, I want to make wine from yellow plum. I know that it will be cloudy, but for myself it is normal. It's a pity a lot of plums are missing. Please tell me she needs to be washed. Collected already fallen.
And there is something else that I have railway and do not wander. The composition is again plum and apple.
Linadoc
Tata, if from the ground, then it is necessary to wash, but railway is obligatory, that is, it is necessary that they wander. But it is better to make liqueur, sauce, jam from yellow plums.
Tata
Linadoc,
Quote: Linadoc
But it is better to make liqueur, sauce, jam from yellow plums.
I would love to, but there are too many plums, you will need a lot of vodka too. Expensive. I have already made a jam in half with an apple. We don't eat clean plums. I've reviewed so many recipes that it's already a mess in my head. Please tell me where and what sauce to look at. The plums disappear, the heart bleeds.
Fantik
Linadoc, Lina, pour wine today, and the glove on my bottle has not fallen yet. Sticks up sticky. Does that mean early? Is it too active fermentation?
I thought that if I pour it in this state, will the corks come out?
And further. I have prepared few bottles. Can I screw the jars? And in three liters? Roll up or under a plastic cover?
Linadoc
Quote: Tata
The plums disappear, the heart bleeds.
There are recipes for tkemali-type plum sauces, I always make

Quote: Fantik
the glove on my bottle hasn't fallen off yet.
Anastasia, so hold it still, you can still calmly 5 days.
Quote: Fantik
Can I screw the jars?
You can, I pour in 1.5 liters with screw caps (as for compote). But! Look at the important information in the recipe on the first page - for the first month, we do not screw the lids completely and open them a little once a week to release excess gases. And only after a month we twist and fill. The first month and even up to 6 weeks, you can release gases under nylon caps and once a week.
Fantik
Oh, Lina, thank you, today I re-read the first page again and was confused about the timing. I already thought to close it tightly. But really, it’s too early yet. It's good that you wrote. Then I'll wait 5 days and pour it in bottles and cans.
Borisyonok
Linadoc, Hello Linochka!
Quote: Linadoc
you have 12 liters of juice (with more than 50% of apple juice), which means 4 liters of water, 2 kg of sugar.
And tell me please - 2 kg. sugar, is that all? Or did you write to me based on fortified wine? and then you have to add the same amount?
Linadoc
2 kg is total, see notes in my recipe.
Borisyonok
Linadoc, Linochka. Thank you!!!
Fantik
Hello to all winemakers!
I recalculated the terms again, still tightly.
The battery is going to the cellar ...))))))) Bordeaux near Moscow ...

How do I make homemade wine
Linadoc
Anastasia,! I still open them once a week for week 2 to release steam, and then fill them with paraffin. Some exploded that year. And I wrap every bottle in a newspaper, if others do not suffer.
Fantik
Linadoc, Lina, thank you for your valuable advice! I was also in the newspaper then. If anything, I can release the gas too, I didn't close it tightly (with my female strength)
Fantik
My husband said about the cider, that it would be necessary to find an old fire hose and put bottles in its sections so that they would not damage others during an explosion ... In, he also became interested in the process and my fuss. All thanks to you, Linochka!
Tata
Linochka Please tell me, do you need to remove foam and pulp from the juice? I make from apples.
Linadoc
Tata, of course it is necessary, but not 100%, you can leave 10%. Then, when it is fermented, you will still filter it into another tank, then you will take the leftovers.
Fantik
Linadoc, Lina, where can I add apple foam? I saw it on the forum, but now I can't find it.
Linadoc
IN sauce, in blank for pies and just cook the compote on it.
Fantik
Linadoc, Lina, thanks! I'm going to cook. I put on the champagne today.
Tata
Quote: Linadoc
apple, is more than 50%, then the water must be reduced to 400 ml per 1 liter of juice.
Lina does this refer to table wines or sweet ones.?
How much juice should not be added to the container's throat?
Linadoc
Tata, this applies to all wines. Fill the container no more than 80%, since it will ferment and bubble.
Tata
Linadoc, Linochka, please tell me, a couple of times a day you need to open and shake the wine only on the first day or for 10 days.
Linadoc
Throughout the entire fermentation period.
Wozik
Prepared 4 liters and a separate liter of wine for fermentation. I remembered about yeast. I put the raisins in a warm place, two days after spilling the juice with sugar, added yeast, liquid. Then it wanders, air got into the liter bottle, I think it can pour it out. I drove the juice on the 7th, tomorrow I think to sieve it, okay? Bubbles a little more, gaziks go when shaken.
I made a self-made water seal, if anyone is interested, I took a bottle, poured a full water, took a hose from the drip tray, made holes in the lids where the wine made holes and put the dropper from the lid into the water. I dripped a couple of drops of paraffin so that the air would not pass around the tube.
Linadoc
Everything is correct. Air during fermentation can get in, you do not need to pour out anything. After filtration, the second tank or bottles cannot be closed forever, you need another 3-4 weeks with a water seal or periodically open and release carbon dioxide when you open it.
Wozik
with a homemade odor trap. I will do it
And if mold is on the surface of the floating mash? in a bottle that is 1 liter, small mold
Linadoc
Mold is not acceptable. So the fermentation T was low. It is necessary to boil over and ferment again.
Tata
Linadoc, Lina, I have four 5 liter bottles from the 23rd. And only one glove is inflated. There is foam in all. I don’t understand why. The gloves are new, tightened with an elastic band at the neck. What do you think is wrong.
Linadoc
Here you need to look at the volume of filling the bottles and T in the room. If it is little filled and / or low T, then nothing will be inflated. See recipe - Т = 25-28 * С is optimal.
Tata
Quote: Linadoc
Here you need to look at the volume of filling the bottles and T in the room. If it is little filled and / or low T, then nothing will be inflated. See recipe - Т = 25-28 * С is optimal.
So the fact of the matter is that everything is the same, and the volume and at the same T are. All together in one place. Of course, I can't maintain a high t now, I'm at the dacha, the weather is not flying. But in the previous days, when it was very warm, they stood in the sun.
Linadoc
Means, somewhere siphonite.
Tata
Quote: Linadoc

Means, somewhere siphonite.
Yes, today I put on new gloves and the same thing. the main thing is that there is foam, which means it wanders, and does not puff up.
Linadoc
Did you pour the yeast equally?
Tata
Quote: Linadoc

Did you pour the yeast equally?
Well, actually yes. I refilled the first 2 bottles the next day. It is in this party that one is inflated and the other is not. On the same day I made the second 2 without topping. True, the yeast was already refreshed in the second batch.


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