Homemade wine

We have such a tradition. Every year, on the first weekend of December, all the men of our numerous relatives gather and go in slender shoals ... no, not to the bathhouse, as you thought, but to the garage.
The fact is that it is there, in the holy of holies for every man, where nothing and no one interferes with them and does not distract from important matters, far from wives and children, where the tasting of homemade wines and tinctures takes place.
The winner receives a trophy, which will later be engraved with his name and the year when he won this difficult competition for health.
In general, not so long ago, a few years ago, our family also joined this fascinating process - winemaking, because it was necessary to somehow deal with the harvest of Isabella and black currant near Moscow, which the mother-in-law supplies from the dacha regularly in the amount of a couple of buckets, and none of her (currants, not mother-in-law) wants to eat jam and drink compote in our house. The funny thing is that the first pancake was not at all lumpy with us, and Isabella wine took 1st place, leaving behind more experienced participants. No wonder they say that beginners are lucky.
So if you are also looking for ways to combat the harvest of berries from personal plots - join, especially since this is not a troublesome business.

We will need:
Bottle, liters per 10
4 kg of currant berries (do not wash)
3 liters of water
600 gr granulated sugar

To begin with, a day or two before the start of the winemaking process, you need to take some raspberries or strawberries, sprinkle them with sand and leave them on the table to ferment.

We filter the water, heat it up a little to dissolve the sugar.
Then we take the berries (not mine!) And blender them until they become porridge, put them on the bottom of the bottle, pour in water (with sugar) and fermented berries.
We take a plastic lid, make a hole in it, insert a tube so that it is sooo far to the berry-water mixture (so that the wine does not run away during fermentation), lower the other end of the tube into a container of water. We put all this in a dark place and wait 45 days.
Then we carefully filter the young wine so that all the sediment remains at the bottom of the main bottle, taste it and add sugar if necessary.
We bottle it. If you want to get ordinary wine, then we do not close the lid very tightly, but if you want to get sparkling wine, then we take bottles with screw caps and seal them completely.
We let our wine stand for another month - one and a half in a dark place.
That, in fact, is all.
Enjoy your tasting.

PS If anyone is interested in the process in more detail (in pictures), you will have to wait for July-August, only then can I take a picture of everything in stages.

I want-want-want in detail. thank you in advance

Coming soon. Let's start fighting the black currant crop.

Will this recipe work with mulberry?

And I'm very interested, but we love dry wine. how much sugar should you put in in this case?

[izumka]

izumka, we do not have such exoticism, we have something simpler.

Here is a link to a site on winemaking, they write that good wine can be made from mulberry:

🔗

metel_007, and what will you cook from? If from currants (black), then sugar will have to be added, the berries are sour.
We once tried to make currants without sugar - "pluck out your eyes" it turned out and fermented sluggishly (at the initial stage, when fermentation is always quite active). You can then sugar, after straining, do not add.
We did not try to make dry isabella.
My husband is more attracted to semi-sweet wines, but I do not drink it (wine, like all alcohol), 2-3 sips is a feat for me. I don't like the taste of alcohol. They didn't try to get me drunk, and asti martini and expensive wines - the number did not work.

We also make from grapes with sugar 2.5 kg per 10 liters of juice, but for me it's sweet. Would like something dry, but can't find a good recipe.

[metel_007]

metel_007, and how much water or don't you add at all, just juice and sugar?

As for the recipe, here, as the practice of several years has shown moonshine winemaking, not everything is so simple and unambiguous. The recipe is always the same, I also add the same amount of water / sugar, but the wine always turns out completely different.
Much depends on the berries, how warm / humid they were while growing. It is never possible to predict the result, at least for us. It happened that the wine fermented actively, and after the first overflow (from the sediment) the smell was not at all the same, it did not smell like berries (currants or isabella), but some kind of mash. We had one wine that stood for about a year, they generally forgot about it. And they forgot not somewhere, but on the balcony, cold. Found already in March. Smell - the smell of Isabella was breathtaking. Friends sentenced a three-liter bottle for the evening, saying that we hid this gorgeous wine from them on purpose.
And sometimes fermentation goes so quietly and imperceptibly, even at the initial stage, already on the 3-4th day, I think everything, nothing will work out, and as a result - an excellent product.
So go and guess what you need.

And the wine turned out bad when the berries were washed.

my husband grew up in a winery, my father-in-law lives there in the village to this day. I can say for sure that the berries for wine CANNOT be washed, because microorganisms that promote fermentation live on their surface. Well, dry wine is made without sugar. I myself do not really like dry, but from the village they only bring it to us, because they hold it in high esteem ...

Marina, we have a summer residence for 1 year, we have harvested grapes - the variety (the one that was taken for wine, but only 3, still white - very sweet at all without sourness and dark blue smallish) is unknown, the solution of berries is medium, the skin is so dense , reddish-brownish, dense, light, very fragrant flesh. I decided to put the wine, because I had already squeezed out the juice and pickled it. I found the recipe, put it (what is the correct name for it - wort?). It costs 2 days, fermentation is quite active, the pulp (?) Rises actively, I mix regularly. How to know when to drain the pulp? In my recipe it is written in 3-5 days, but sometimes more is required ... But it is important that it does not over-acid, otherwise you will get vinegar. So I'm afraid to ruin ... 2 buckets after all ... If you drain before the right time - what will be the result? The process is going very hard, I'm afraid to overexpose ...

p.s. the grapes were not washed, because their own, not sprayed.

[aynat]

aynat, I am not mixing anything. I insert a tube into the hole in the lid of the jug with wine (only so that during active fermentation it does not escape through this tube), the other end of the tube is inserted into a jar of water. Thus, there is no oxygen access and only the necessary bacteria work. After 3-4 days, the fermentation process slows down. In this form, the future wine costs me about forty days. After that, I already drain and filter. But the wine is not ready yet, the maturation process in bottles lasts about two to three months.

First, the grapes are crushed and put together with the pulp for initial fermentation for 3-4 days in a warm place, no water seals, just cover the neck with gauze or some other cloth. You need to add a little sugar, do not wash the berries, stir 3-4 times a day to avoid souring. After maturing, the pulp is pressed, and the juice is already used to make wine. After mating, the pulp gives off juice better. Then I put this juice - the wort had already been fermented under a water seal, I added sugar in several stages: on the 4th, 7th and 10th days. The first 8-10 days there is a vigorous fermentation, after which it is necessary to top up the dishes as fully as possible, again to avoid souring. Then there is a slow fermentation of 6-10 weeks. At the end of fermentation, a plentiful sediment appears at the bottom and the wine gradually brightens - it becomes more transparent, it is necessary to remove the wine from the sediment

Dry wine must be kept in a cool place for at least two months and again removed from the sediment, poured into sterile bottles.After removing the sediment, sugar is added to dessert wine, and then this wine is filtered through a canvas filter. Our local winemakers fix the wine with alcohol so that it does not ferment further and turns into vinegar. I read a lot of different literature and pasteurized my wine: I heated the water to 70 degrees and kept the bottles with wine in this water for 20 minutes, covered the necks with cotton wool, and then sealed them with boiled corks. Do not ask about the amount of sugar - it was pouring from the lantern, because there was a lot of information, a mess formed in my head. The wine turned out to be an average between dry and semi-sweet, everyone liked it. I hid a couple of bottles for 5-10 years ... It was last year. Now there is a new bottle of pulp on the podbrazheniya And in general, it's so interesting!

I hid a couple of bottles for 5-10 years ... It was last year.

What, Zhen, say 5-10 years for a couple of bottles? Come on, I'll show you our wine cellar. The husband makes wine every year. There are copies of 1985.







And this is the opposite wall. Everything is of course at the stage of creation. I will draw a tunnel with wine barrels, like an arch to the neighboring basement

[GenyaF]

GenyaF , Thank you! I wanted to make something like this recipe.

kubanochka, be stunned!

[Kubanochka!]

Kubanochka!Super! (y) We all want your husband's recipes and advice! In general, last year I made wine myself for the first time, now I see - there is something to strive for! We will also build a house with a cellar. But on the opposite wall there are barrels for the interior or on the other side of the wall there is their continuation for the case? And where do you get so many bottles and how do you seal them? And how ... and why ..., today I will sleep in your wine cellar, my brain is boiling
And today I took off plum wine and plum liqueur from the lees, made it according to a recipe from a baby book (I have it from somewhere). There is little sugar in the wine according to the recipe, I thought it would be sour, but not a fig - it turned out so viscous and deliciously sweet, it doesn't look like wine, it looks more like liquor. And also my home brew from plum waste is fermenting, tomorrow for the first time in my life I will drive moonshine
Pys, pys.Kubanochka!Forgot to ask if you have a cheese cellar too?

[kubanochka]

kubanochka, Wow RESERVES And we only have stocks of moonshine, but the truth is there is no such cellar

[kubanochka]

kubanochka, Wow RESERVES And we only have stocks of moonshine, but the truth is there is no such cellar

I completely agree!!!
the scale is impressive ... Where did you get so many containers and traffic jams ???
stocks are good, but not ours ...

But there is a moonshine (for now) ... there are 18 3-liter cans left ...
Eh, how much was kicked out, eh, how much was given away, well, and drunk ... after appropriate processing ...

Girls, tell me, I want to put a chokeberry with an apple on the Internet this year, I did not find a recipe, or rather, there are all recipes with vodka and I don’t want to add alcohol. Today I will put the blackberry on fermentation. When is it better to add juice right away or before installing the water seal, after removing the pulp? And how much apple juice do I need, I have about 17 kg of black chops?

I will settle in this thread. phew ... just put currants on fermentation and a blend: gooseberries with red currants. the taste of the latter is still in question, but the aroma is just wow
who knows where to get new plugs
I collect bottles like a beggar all year
such a cellar is a dream, unrealizable, but there is something to strive for
let's resume temka
expecting thorns and grapes, never did

Look for corks on homemade wine sites.

[Sonadora]

Sonadora, I'm dragging my huge salvation! I used chokeberry wine according to your recipe. Now, while it is being filtered, I tried it. Super! Photo later. ... ...

Peace be with you bakers!

Inverting process

This process consists in obtaining fructose and glucose molecules instead of one sucrose molecule.

Take 3 liters of clean water and heat it up in a large container. It is not necessary to boil the liquid, a temperature of 70-80 degrees is enough. Add granulated sugar very slowly to the saucepan.Stir the mixture until a homogeneous mass is formed. Now bring it to a temperature of 100 degrees. Boil the syrup for 10 minutes. At this time, sugar also needs to be stirred so that it does not burn. Now add 10 grams of citric acid to the container. Then turn on the smallest heat and simmer the syrup for an hour.