Homemade wine from the movie "The Taming of the Shrew"

Homemade wine from the movie "The Taming of the Shrew"

Category: The drinks

Ingredients
grapes	5 Kg
sugar	3 Kg
boiled cold water	12 liters

Cooking method

• Crush the grapes, add sugar to it and leave for a week.
• Then add water and leave for another month, after which strain the wine and bottle it.
• Store horizontally in a cool and dark place.
• 
  Interesting Facts
  The plot of the picture contains allusions to biblical texts.
  The name of the main character Elia corresponds to the name of the biblical prophet Elijah, the meaning of whose actions echoes many episodes in the film. For example, the scene in which Elia talks to the ravens corresponds to the biblical legend of how the prophet was fed by the ravens. A conversation with the priest, where Elia asks about the prospects for the harvest, hints at a story in which the prophet Elijah predicted a famine.
  The title of the picture echoes the famous comedy by William Shakespeare "The Taming of the Shrew" (in Italian La bisbetica domata), in which a wayward and capricious heroine is admonished by a man.
  In 1983, the film premiered in Soviet cinemas with great success. Some episodes were cut out or significantly reduced in the picture - for example, the opening scene, the scene of the hunt for hunters, the scene where Elia's cow calved, the fight in the restaurant between Lisa and her friend, the erotic scene of Elia's seduction with Lisa topless, the penultimate scene in Elia's house after him weddings, a scene with a pig. Also cut out is one of the final scenes, which shows the shaking chandelier when, on the floor above, Elia and Lisa retired after the wedding ...
  

[Nadia]

Nadia class! What haven't you posted before?
This year I made vinegar from homemade red wine!

[Nadia]

Nadia class! What haven't you posted before?
This year I made vinegar from homemade red wine!

Yes, I still showed it for fun in March or April, but inspired by your masterpieces I decided to show it here, but how to put it in a competition is not enough! Tell me!

Now I will write in a personal

Nadia, how do you do it, from 5 kg of grapes 20 liters of wine? Class !!!

[Nadenka!]

Nadenka!I report: I pressed under Celentano, I did not pour water, I took less sugar, the wine turned out to be 9 liters. I did it for the first time in my life, it turned out super! Here is a photo for you for a master class, there are no photos in the glass yet, I stand it ...

Nadia, how do you do it, from 5 kg of grapes 20 liters of wine? Class !!!

Have you read the recipe carefully? Check out all the ingredients! Then you will understand how you get 20 liters of wine!

[Nadenka!]

Nadenka!I report: I pressed under Celentano, I did not pour water, I took less sugar, the wine turned out to be 9 liters. I did it for the first time in my life, it turned out super! Here is a photo for you for a master class, there are no photos in the glass yet, I stand it ...

Thanks for the pictures for the master class! Isabella grapes? If he is, I'm packing my bags! When I was pregnant, I just had some kind of zhor on him. It helped me so much from toxicosis, just super! They made it to me on purpose weak and very sweet.

Have you read the recipe carefully? Check out all the ingredients! Then you will understand how you get 20 liters of wine!

Nadyushechka, although you live in Crimea, it seems that you have never made wine! Your recipe will turn out to be something different! Although, I understand, the topic is not serious, and it should have been placed among the humor.

Nadyushechka, although you live in Crimea, it seems that you have never made wine! Your recipe will turn out to be something different! Although, I understand, the topic is not serious, and it should have been placed among humor.

And you know, there are many recipes for wine! We made this recipe personally! Eat with water, eat without! Where is the humor I don't understand? I can give a couple of dozen more recipes. And from grapes, plums, even apples.

[nvk]

nvk you don't have a random recipe or tincture or wine. from berries. which are in the freezer. and there is nowhere to put them. there are some raspberries. a lot of blueberries. a little strawberries. Well, in short, a little.

[nvk]

nvk you don't have a random recipe or tincture or wine. from berries. which are in the freezer. and there is nowhere to put them. there are some raspberries. a lot of blueberries. a little strawberries. Well, in short, a little.

Specifically not, but you can search the internet! For example.
🔗
or here.
🔗

Nadyush! Not Isabella, unfortunately. I don't know what kind of grapes it was, we escaped from the abandoned vineyard. We collected two buckets of white and only two handfuls of black, and the wine turned out to be a rich dark pink color. The taste is an average between semi-sweet and semi-dry (bent). , delicious-ooo! In general, the process of pondra to me (especially dancing in the basin), I will continue. The bottles have already been bought. And I'll try with water too.
I made a mash of frozen berries, it turned out to be such a compote that causes a slight feeling of euphoria.

Homemade wine from the movie "The Taming of the Shrew"

Category:
The drinks
Ingredients
grapes

5 Kg
sugar

3 Kg
boiled cold water

12 liters
Cooking method
Crush the grapes, add sugar to it and leave for a week.

Then add water and leave for another month, after which, strain the wine and bottle.

Store horizontally in a cool and dark place.


The dish is designed for

Almost 20 liters
Time for preparing:

37 days
Cooking program:

Handles, legs or juicer
National cuisine

World, or better Crimean

[/ quote]
and the technology can be more detailed? It is written to crush the grapes, add sugar to it and leave it for a week ... directly with the cake or just mix the juice with sugar? And a week under gauze or under a water seal?

[krapivka]

Uh, krapivka, this is not possible,, first we learn to insert links quotes, and then we pass the blame

She was not the one who inserted the link, but quoted the author.

Nadyush! Not Isabella, unfortunately. I don't know what kind of grapes it was, we escaped from an abandoned vineyard. We collected two buckets of white and only two handfuls of black, and the wine turned out to be a rich dark pink color. The taste is an average between semi-sweet and semi-dry (bent). , delicious-ooo! In general, the process of pondra to me (especially dancing in the basin), I will continue. The bottles have already been bought. And I'll try with water too.
I made a mash of frozen berries, it turned out to be such a compote that causes a slight feeling of euphoria.

to be honest, I'm not very good with water. More like a light compote !!! For euphoria! In general, I took this recipe from my notebook. We did it for a very, very long time. From grapes from abandoned vineyards. Well, not to be sorry. And from Isabella to the fullest extent of technology. Through gauze with gloves, etc.

Homemade wine from the movie "The Taming of the Shrew"
and the technology can be more detailed? It is written to crush the grapes, add sugar to it and leave for a week ... directly with the cake or just mix the juice with sugar? And a week under gauze or under a water seal?

Crush the grapes, add sugar to it and leave for a week.

Then add water and leave for another month, after which strain the wine and bottle it.
Until the moment of filtering, everything is with cake. We did it under cheesecloth. But that was so long ago. I just found a recipe in my notebook, so I refreshed it.

I, ksati, read that water is added to the wort to reduce acidity.

I, ksati, read that water is added to the wort to reduce acidity.

That is why it looks more like a compote!

And sugar - to increase the concentration of alcohol.

Crush the grapes, add sugar to it and leave for a week.

Then add water and leave for another month, after which strain the wine and bottle it.
Until the moment of filtering, everything is with cake. We did it under cheesecloth. But that was so long ago. I just found a recipe in my notebook, so I refreshed it.

Thanks for the answer,
as it is embarrassing for so long with a cake and without a shutter ... I did it according to the classical technology - to crush the grapes. under gauze for 3 days. then squeeze the cake and under a water seal until fermentation stops, pour and another 3 months under a water seal, but I do not use sugar, so the wine turns out to be sour ...
GenyaF, could you describe in more detail how you made your wine?

And sugar - to increase the concentration of alcohol.

I knew it !!!

Imagine how careless I am, people go to the vineyards, but it grows in my yard, we don't eat everything, sometimes I make jam, sometimes we take it out ...the photo is old.

Imagine how careless I am, people go to the vineyards, but it grows in my yard, we don't eat everything, sometimes I make jam, sometimes we take it out ...

So God himself ordered you a minimum of wine, maximum you can pickle grapes, compote, grapes in your own juice. And I also used to do just bunches of grapes (with sticks), water and sterilized. It turned out literally fresh grapes for the winter. It could then be used in pies, salads, etc. And you also have black grapes, healthy!

We also grow, and last summer, at the end of July, such a hail poured out that it broke everything - both grapes and tomatoes: girl_cray:
And I sometimes add grapes to canned food with tomatoes in small bunches

: girl_in_dreams: I don't know what we will have this year, we had to cut it a lot, everything was frozen ...

So God himself ordered you a minimum of wine, maximum you can pickle grapes, compote, grapes in your own juice. And I also used to do just bunches of grapes (with sticks), water and sterilized. It turned out literally fresh grapes for the winter. It could then be used in pies, salads, etc. And you also have black grapes, healthy!

I'm glad, but it's difficult to transport, we've been living in two cities for some time now, I'm from Kiev, and my husband is from Feodosia ...: flowers: we run back and forth ..

We also grow, and last summer at the end of July such hail poured out that it broke everything - both grapes and tomatoes: girl_cray:
And I sometimes add grapes to canned food with tomatoes in small bunches

Simferopol or Bakhchisarai? Is your place of residence?

Neither one nor the other. We are Black Sea.

Neither one nor the other. We are Black Sea.

And you also had hail then? And we have so little. They speak strongly in Simferopol and Bakhchisarai.

So God himself ordered you a minimum of wine, maximum you can marinate grapes, compote, grapes in your own juice. And I also used to do just bunches of grapes (with sticks), water and sterilized. It turned out literally fresh grapes for the winter. It could then be used in pies, salads, etc. And you also have black grapes, healthy!

How's that? I have Isabella growing. I want fresh grapes in winter. True, I still don't know how it will be with the harvest this year, everything is very cold, but ... "prepare the sleigh in the summer."

Nadia! Just a little of that city, it was impossible to go out into the street.
But I also want to know more about natural grapes in winter.

Girls, I personally did not do it, my friend treated me to it. I'll get in touch with her, find out and write. She just lives in another city now, I'll try to find out in the evening.

Anyone who doubts about making wine with the addition of water is wrong

We have been doing it for the third year, a cousin shared the recipe, it was at his birthday that they drank wine.He has been making it for many years, by trial and error he came to such proportions.
4 kg of berries (made from black currant, chokeberry and isabella. I liked blackberry the most) - DO NOT WASH! Pass through a meat grinder or crush in any way.
3 kg. dissolve sugar in 20 liters of water at room temperature (we take spring water)

Pour the berries with syrup and leave for a week at room temperature. Shake daily! We put it in bottles, the husband takes by the neck and, shaking the bottle, spins the liquid.
Then it stands for 30 days without shaking in a cool place, in the dark, covered with gauze.
Hydrolysis can be done (we don't).

Then strain and put in a cellar or refrigerator (t + 5-8)

I can't call it "Compote", its strength is 9-11 degrees.

The currants were sweetened before use with currant jam syrup - sour for my taste. They didn't do anything with black chokeberry - and so it went off with a bang. Grape - also dry, but also so tasty.

Girls who were interested in how a friend made grapes. I am reporting. This is what she sent me.
They are not quite fresh grapes, and not quite compote. Something in between.
For pouring: for 1 liter of water - about 1 glass of sugar.
Rinse the grape bunches thoroughly in several waters and let the water drain. Place the bunches in a sterilized three-liter jar. Prepare the filling by dissolving sugar in boiling water. Pour the jars of grapes with boiling pouring so that a little spills out, immediately roll up.
When I tried it, it seemed to me that it looked like grapes just in water, like fresh!
And here's how she makes for pies.
A half-liter jar of grapes, 2.5 tablespoons of granulated sugar, 8 tablespoons of water.
Pour the grapes tightly into a jar or bottle, add sugar syrup and pasteurize. This grape is good for baked goods.
She also gave me a recipe for grapes in their own juice. If you are interested, I will show you. jars need to be pasteurized there!

Nadya, thanks, if this year something grows (after such a frosty winter) I will experiment

I also do the first method, sometimes I pour less or more sugar.

Anyone who doubts about making wine with the addition of water is wrong

And you try any freshly squeezed whole juice and diluted 5 times. What is tastier? So it is with wine. Dry wine or wine material for other wines is not diluted, and if water is added to the cake, it is already called the second wine by winemakers and is of no value.

And my husband does this: grapes not washed, this necessarily crushes with a drill with a nozzle (which is designed for mixing the solution in construction) and leaves 3-5 days until the cake rises, then drains the juice, adds water to the cake as much as there was juice and again for several days. Can be done in a large saucepan with a lid or cheesecloth. Then drain the cake again, mix the first and second, add sugar, pour into 10-20 liter bottles, put a water seal for 40 days. He does it in the fell. Then the wine is decanted through a tube so that the sediment remains at the bottom. Well, that's all
PS: he still makes moonshine with wine yeast from the cake.

And you try any freshly squeezed whole juice and diluted 5 times. What is tastier?

For me so divorced. Freshly squeezed I can only take a couple of sips

Dry wine or wine material for other wines is not diluted, and if water is added to the cake, it is already called the second wine by winemakers and is of no value.

I am not a winemaker, in the sense that I do not have a vineyard and a wine cellar for one hundred and fifty barrels. But, the fact that wine is made with the addition of water and it is tasty - I can argue At least tastier than the store - this time. I know for sure that there is nothing but berries, sugar and spring water - no, these are two.

And so, of course, everyone will decide for himself what and how to make

Girls and boys, don't argue. There are hundreds of ways to make wine.By the way, yesterday I spoke with an employee of our winery. So she said that even she does it at home with water, it's easier for the stomach! I brought here exactly the one that personally suited me exactly according to the taste sensations of my stomach. By the way, even doctors do not recommend drinking freshly squeezed grape juice in its pure form.

Freshly squeezed natural juices, undiluted, are not useful to anyone.

I am not a winemaker, in the sense that I do not have vineyards and a wine cellar for one hundred and fifty barrels. But, the fact that wine is made with the addition of water and it is tasty - I can argue At least tastier than the store - this time. I know for sure that there is nothing but berries, sugar and spring water - no, these are two.

And so, of course, everyone will decide for himself what and how to make

Gold words! And about hundreds of ways to make wine too. Last fall I did it without water, this year I will do the same and also try it with water. I have a book on homemade alcohol, and so it says that: when preparing wine must, water is added to the juice to reduce acidity in such a quantity that the final acidity of the wine tastes like moderately acidic, higher acidity worsens the taste of the wine. .. And about winemakers I can say one thing - their grape varieties are not those that grow in our summer cottages. Isabella is growing at the Giraffe, but it turns out that it is prohibited by the European code of winemakers, since it is recognized as carcinogenic to the liver and its juice is harmless only after pasteurization. Therefore, it is better to dilute with water than to drink 100%. So the winery workers agree.

Isabella is growing at the Giraffe, but it turns out that it is prohibited by the European code of winemakers, since it is recognized as carcinogenic to the liver and its juice is harmless only after pasteurization. Therefore, it is better to dilute with water than to drink 100%. So the winery workers agree.

Damn I got it. Maybe there is hope that I have a different variety? That's just going to make wine in a new way and hello, we arrived.

Oh, Zhirafka, just now I noticed that you are from Karaganda. Quite recently you said that for some reason no one grows grapes there (I lived near Karaganda before and never saw it). But the weather conditions are no worse than in the Russian Volga region. I also have Isabella, I could show, I just forgot how to insert a photo

Damn I got it. Maybe there is hope that I have a different variety? That's just going to make wine in a new way and hello, we arrived.

Well, I don't know where it says about the harmfulness of isobella, but I am still pregnant (20 years ago) and to this day I drink and enjoy. The liver is in place, the wine is not pasteurized, fresh. Sweet and tasty. By the way, it is Isabella that is useful for anemia. When it appears on sale with us, and this is current from the gardens of local grandmothers, there is a stir. As I understand it, these grapes do not go on sale from the fields of state farms. Difciitis!

Nadyusha is actually withdrawn from the production of wine material by the International Association of Winemakers, sotr Isabella. But as for me, we do not drink so much wine that the liver would fall off

Nadyusha is actually withdrawn from the production of wine material by the International Association of Winemakers, sotr Isabella. But as for me, we do not drink so much wine that the liver would fall off

Clearly! Well, for me, and from the abuse of any wine Mona's liver off! : doctor: But wine from Isabella is my favorite. And I adore grapes themselves.

Here our tastes are absolutely different. I do not savor Isobella grapes, nor wine from it. I walk more on muscat. And there is no tastier Crimean wines for me. Although there is an opportunity to try different ones.