How to make homemade wine from red and white grapes. How to Make Homemade Wine from Grapes Easy Grape Wine Recipe
Homemade grape wine has always enjoyed considerable popularity at any table, so every winemaker, even a beginner, is happy to try to create wines according to various recipes, including classic version- from grapes.
Your attention is the recipe for excellent grape wine: step by step and simply at home (with photos and instructions).
In order for grape wine (and not only homemade) to turn out really tasty and fragrant, it is necessary to use exclusively high-quality and, most importantly, right product- wine varieties.
The berries of these varieties are small in size and dense in clusters. Below are some valuable tips from experienced winemakers regarding the selection and preparation of material for wine:
Advice. Grapes harvested for making wine should not be washed, because the white coating that forms on it is nothing more than wine yeast. Rinsing or even washing grapes is possible only if a sourdough with high-quality wine yeast is used.
Harvested grapes should be separated from the ridges, sorted out, removing all unsuitable, including dried and moldy berries. After preliminary selection, the berries are poured in small batches into a deep container and crushed. You can use a regular potato crusher or meat grinder. The berries should be crushed very carefully so that each of them gives all its juice.
The process of making wine
Creating a quality wine is a fairly simple process if you strictly follow all the steps of the recipe. The following is a step-by-step process for making wine.
Pulp fermentation
The finished pulp or crushed berries, previously separated from the ridges, are poured into a suitable container and tightly covered with a cotton cloth. Keep in mind that the container should be filled with wine material only 2/3.
The pulp container is installed in a room with a strict temperature regime, falling in the range from 18 to 23 degrees. If the temperature is above the second mark, the fermentation of the pulp may be too intense, which will turn it into vinegar as a result. If the temperature is below the first mark, the fermentation process may proceed too slowly or even not start at all.
Mezga So, after a few days, the fermentation process will begin and the must will begin to separate from the pulp (juice, which is, in fact, young grape wine). The pulp and wort should be thoroughly mixed every day, otherwise the first one will simply turn sour and the taste of the unfinished product will be spoiled.
Grape must preparation
After 5-7 days after the start of fermentation, the pulp should be carefully squeezed out, thus separating the must from it. The first spin is carried out through a colander, the second - through several layers of gauze. The purified wort should ferment. To do this, it is poured into a clean container (it should be filled only 3/4) and tightly closed with a cork with a tube.
Attention! Experienced winemakers believe that separating the pulp from the must is an erroneous action, which will later deprive the finished product of a valuable deep aroma and delicate aftertaste.
If you want to leave the pulp, you should not squeeze it out, separating the wort: just pour all the product into a new container and close it with a lid with a straw. The tube will serve as a kind of protection against oxygen: one end must be lowered into a container of water, the other into wine.
At this stage, it is important to control the strength and sweetness of the wine, which depend primarily on the content of fructose in the product. You can adjust this indicator by adding one or another amount of sugar. In our area, mainly varieties with a low fructose content grow, respectively, if sugar is not added during the preparation of wine, it will turn out dry.
The dosage of sugar is usually taken as follows: about 1 tbsp. per 1 liter of semi-finished product. Sugar is added as follows: it is necessary to pour a little wort, heat it and pour sugar into it, stirring the mass until the latter is completely dissolved. After that, pour the resulting sweet composition back into the container with wine.
Blockage of semi-finished wine
At this stage, all the sediment should be separated from the finished must (to do this, you just need to drain the wine through a straw, carefully lowering the container with water below the container with wine). Be sure to check the product for the amount of sugar: if you like dry grape wine, then sugar is not needed. Otherwise, be sure to add it to the wine and mix thoroughly.
It remains only to pour the grape wine into a dark glass bottle and cork loosely (this is necessary so that the carbon dioxide residues contained in the wine find a “way out”).
Product sterilization
This is the last but not least step in making homemade wine. Some winemakers believe that this process should proceed naturally: the wine must be left in a dark, cool place for several months (2-3) until the fermentation process stops, after installing water seals on each bottle. During this period, the wine should be drained at least several times, removing the sediment.
There is another way to sterilize wine - forced. It is necessary to loosely close the wine bottles, wrap them with a cloth and place them in a container filled with water. A thermometer should be placed in one of the bottles and the product should be sterilized until its temperature rises to 60 degrees. After that, all the yeast will die and the fermentation process will completely stop. The remaining carbon dioxide will also leave through a loosely closed cork.
After that, you can tightly cork the bottles and send them to a cool, dry place. A product that has gone through all the preparatory stages correctly will be able to gain all that wonderful aroma and depth of taste, for which many people love grape wine so much. Good luck!
How to make wine from grapes at home: video
I love holidays, because this is a very good opportunity to gather all my relatives and friends at one table. Sit down, talk about what happened in our lives during the time that we did not see each other. cover festive table all sorts of goodies - this is the responsibility of my wife, but, and only a little remains for me - to treat the guests with delicious wine, which I make with my own hands, and for quite a long time. I know quite a few ways and variations of making this homemade drink, and all of them have received quite a lot of positive feedback. But, not so long ago, my friend told me a recipe for wine from green grapes at home. Without thinking twice, I decided to make this wine too. You know, it turned out quite unusual and tasty. Homemade grape wine has a very pleasant smell and unusual delicate taste. When I put this wine on the table, it immediately attracted the attention of the guests with its divine aroma. After the end of the feast, everyone approached me with a request to share the method of preparing this masterpiece. So I decided to tell you the recipe for wine. By the way, on its basis you can cook chic. And don't forget that drinking too much alcohol is bad for your health!
Ingredients:
- 600 grams of green grapes;
- 185 grams of sugar.
How to cook with a photo step by step
Now I begin to describe the cooking process itself. So, first I pick the grapes and put them in a bowl. 
After that, I press the grapes well with my hands, as if I squeeze the maximum juice from each berry. 
I pour the resulting mass into a jar along with the bones. 
I cover the jar with gauze (I make sure that it must be without a “medical smell”, if it is still present, then I will definitely wash the gauze, and then use it). 
I leave the jar for four days.
After that, I filter the grape juice through a colander, throwing out the skins. 
Then I pour the juice into a jar, add sugar, put on a glove and leave it in this state for at least a month. 
This is how it turned out after a month. 
Comes out great and
If you think that making wine is an incredibly complicated process, then you can breathe easy. A rich harvest of grapes can be turned into a fragrant drink at home. This requires the most simple devices and a great desire.
You can make wine from both white and dark grape varieties, even from pink ones. The principle of preparation is almost identical, so it will not be difficult to quickly find the right tactics.
General principles of preparation
For the preparation of wine, only ripe grapes should be selected. Unripe or overripe berries will not produce normal wine: the fermentation process will be spoiled or the taste itself will be bitter, sour, etc. This rule applies to any grape variety.
It is necessary to prepare a glass bottle in which wine will ferment, a water seal (you can use improvised means), gauze, bottles. You may need more kitchen tools, but every kitchen has them, such as a mortar. It is important to be patient, because the wine matures for more than one month.
Wine from black grapes at home
Cooking time
calories per 100 grams
A traditional way of preparing a drink, the taste of which can be easily adjusted with sugar.
How to cook:
Tip: a water seal can be built from a rubber glove, in one finger of which you need to make a hole with a needle. After that, pull the glove over the neck. At first it will inflate, and when it deflates in a month, it means that the fermentation is over. The drink itself will become lighter.
Homemade wine from grapes on honey
In this recipe, sugar replaces fragrant honey, which makes the wine softer and has an original aroma.
How much time - 1.5 months.
What is the calorie content - 66 kcal.
How to cook:
- Pour water and juice into one bottle, mix. You can simply take turns pouring a liter of both;
- Pour a liter of honey here, stir it. It is advisable to take liquid honey, it is easier to use;
- Add yeast, stir;
- Install a water seal on top and put it in a dark and necessarily warm place for a month and a half;
- The first three days you need to mix the mass so that the upper part sinks to the bottom;
- After the fermentation process is over, it is necessary to filter the wine;
- Next, stir the remaining honey and pour into jars. Use no earlier than two months of exposure.
Tip: you need to use natural honey, not artificial. It is he who will give the wine not only sweetness, but also a characteristic aroma and flavor.
Semi-sweet drink with added water
This recipe uses black grapes and the water allows the wine to be less strong.
How long - 45 days.
What is the calorie content - 80 kcal.
How to cook:
- First put the pulp in the bottle, and then pour the indicated amount of water here;
- Pour sugar, mix, tie the neck with gauze;
- Clean in a dark place (temperature - 24 degrees) for ten days;
- After that, the pulp can be removed, the rest of the liquid mass can be filtered;
- Pour the wort into a clean bottle and install a water seal on top;
- Leave at least a month for fermentation;
- When it's over, it's time to taste the wine. Add more sugar to taste.
- Pour into clean bottles and let mature for four months in a horizontal position.
Tip: it is advisable to additionally filter the wine twice a month during its maturation so that it is more transparent.
Fortified grape wine
Alcohol helps not only to keep wine longer, but also makes its degree much higher.
How long - 2 months.
What is the calorie content - 196 kcal.
How to cook:
- The sorted berries should be mashed by hand into gruel, transferred to a clean container (not metal), covered with a piece of gauze and left for three days;
- Mix the resulting pulp with sugar, transfer to another container with a neck, install a water seal on top;
- Rearrange for a month and a half in a warm and dark place;
- After the fermentation process is completed, the must should be filtered, the entire sediment should be discarded, and alcohol should be poured into the young wine according to the following principle: no more than 20% alcohol from the total mass of wine;
- After two days, filter the drink again, pour it into containers and put it in the basement to ripen for two weeks. Store in a horizontal position.
Tip: fortified wine that needs to be aged for two weeks can be left in the same container, and only then bottled.
dry wine recipe
Use Case white grapes without any additives to obtain dry wine.
| INGREDIENTS | QUANTITY |
|---|---|
| grapes | 10 kg |
How long - 1 month.
What is the calorie content - 65 kcal.
How to cook:
- Berries should be prepared: sorted out from unripe, overripe, spoiled;
- Then quickly knead them with your hands or ceiling with a mortar. It is important to do this quickly so that the contact between the skin and the juice is brief;
- Separate the juice from the pulp;
- The juice container should be set aside for nine hours;
- Then strain it with a small hose;
- Take a small wick, lower it to half of the container in which the wine will stand. Set it on fire and let it burn. This process is called fumigation and prevents unwanted early fermentation;
- Pour a third of the juice into a jar (or into an already fumigated barrel), shake it up;
- Pour another third, shake again and repeat the same with the third part;
- Then the rest is simply topped up;
- Remove to a warm room;
- A month later, young wine can be tasted. If sweetness is not felt and fermentation is complete, filtration can begin;
- Pour into bottles and put in a cool place for another month.
Tip: it is better to filter first with a tube from container to container, and then use several layers of gauze for secondary filtration.
semi-sweet drink
White grapes are used, as well as sugar and water. This allows you to get a semi-sweet pleasant wine.
How long - 40 days.
What is the calorie content - 98 kcal.
How to cook:
- The sorted berries should be crushed to get the must;
- Then leave it for five days, be sure to cover it with gauze;
- Pour the juice into a separate container, and add sugar and water to the pulp, mix;
- Leave everything for three days, and then combine the juice with the pulp;
- Next, place the entire mass in a container, install a water seal on top, leave in a warm, darkened place for at least a month;
- Then filter the wine, bottle it and pasteurize for about twenty minutes;
- Leave to mature for at least two months.
Tip: it is better to drink wine within two months after its aging, because a white drink has a shorter shelf life than a red one.
Homemade wine recipe using a glove
A wonderful fragrant wine made from dark grape varieties, where a water seal is used in the form of an ordinary rubber glove.
How long - 50 days.
What is the calorie content - 53 kcal.
How to cook:
- Sort the grapes, crush them manually or with a mortar, and then dilute with the indicated amount of water;
- Leave in a warm place for four days, covered with gauze on top;
- Next, squeeze out the liquid with the same gauze;
- Add a glass of sugar, all yeast and almond essence to the wort;
- Transfer the entire mass into a bottle;
- Take an ordinary rubber medical glove (it is usually white or blue). Make a hole with a needle in one of the fingers, for example, in the middle. Pull over the neck. This will be a water seal;
- Leave for another four days;
- Then add another half a glass of sugar, stir, leave to ferment for at least a month. During this period, taste the drink and, if necessary, add sugar;
- When the inflated glove falls off, the fermentation process is over. It is necessary to remove the wine from the sediment with a thin hose;
- Leave a young drink in a jar for a week, closing with a nylon lid on top;
- Strain the wine again without touching the sediment;
- Leave to mature in bottles for at least another month, or you can keep up to a year.
Tip: almond essence can be omitted, but it gives a pleasant aroma, from a distance similar to noble cognac.
If there are a lot of grapes, it is better to buy a barrel in which you can crush the fruits with your feet. This will not damage the bitter bones, and the process will go much faster. Sometimes the berries are left under their own weight to get the juice.
A water seal can also be made with water. To do this, you need a cork, a hose and a can of water. A hole the size of a hose should be made in the cork. Insert the hose into the cork, and close the bottle with it, while the hose should not touch the wine. Dip the other end into a jar of water. Thus, oxygen will not flow, and the gases will "gurgle" through the water in the jar.
House wine - high quality and delicious drink. If you stick to the technology and be patient, you don’t have to worry about the result. Dare!
Wine is one of the most sought after alcoholic beverages worldwide. There are many types and varieties of wine, depending on the country of origin, technology, the material from which the drink is made and many other factors. Many people prefer a home-made analogue to purchased wine, which, when proper preparation may turn out to be no worse than alcohol made at the factory. Dry and semi-sweet wines are considered the most popular, as they are combined with almost all dishes and snacks. How to make semi-sweet wine from grapes at home, we will consider further.
What are the best grape varieties to choose?
Almost all grape varieties are suitable for homemade white wine. From red berries, by the way, white wine is also obtained, but on the condition that the juice of the berries is colorless. For white wine, pure grape juice is used without the skins, which can color the wine red. Still, it is better to give preference to white (light) grape varieties if you want to get white semi-sweet Home wine.
Which varieties are suitable for making white wine:
- Aligote;
- Riesling;
- Chardonnay;
- Muscat is white;
- Rkatsiteli.
White raisins are often used for homemade white wine.
Red wine is made exclusively from dark grape varieties. For fermentation, not only juice is used, but also the skin of berries. The shade of the final product can turn out from light ruby to rich cherry. homemade recipe red semi-sweet wine made from grapes is easier than a white wine recipe. The fact is that white wine is more likely to turn into berry vinegar, so it is advisable to sterilize it. Red wine does not need additional sterilization, so the preparation time of the drink is reduced.
On a note! Rosé wine is also made from red grapes. First, the base of the must is made on the pulp, left to ferment for a short time, after which the pulp is removed, and then the grape juice ferments.
Suitable varieties for homemade red wine:
- Kishmish black;
- Isabel;
- Muscat of Hamburg;
- Ichkimar;
- Saperavi.
There are many different ways to make wine, but the most commonly used classic recipe homemade semi-sweet drink.
Features of semi-sweet grape wine
Semi-sweet wine has many admirers among women and men. Prescription not used too much a large number of sugar, so the taste of the wine is not as cloying as that of sweet or dessert alcohol.
Semi-sweet homemade grape wine goes well with meat, fish and vegetable dishes. It is also served with desserts, ice cream, pastries.
A glass of semi-sweet wine helps improve digestion, stimulates the appetite, and has a beneficial effect on the stomach. Even people with gastrointestinal diseases are allowed to drink a glass of good semi-sweet wine once a week. Of course, during the period of exacerbation, any alcohol is excluded.
Semi-sweet white wines are more popular. At home, the drink is prepared from grape varieties Riesling, Rkatsiteli, Muscat white, sultanas. Red wines are also popular, but still many people prefer to make dry or sweet red wines at home.
To end up delicious homemade alcohol, only fully ripened grapes are used. A small white coating should appear on its skin, similar to a thin film. This means that live yeast lives on the berries, which will actively help the fermentation of the future wine.
Classic recipe
For cooking simple option semi-sweet homemade wine will need only two ingredients: grapes and sugar.
Proper procurement of raw materials for wine is the most important process Semi-sweet grape wine at home, recipe:
- Sort grapes (about 10 kg), remove spoiled and rotten berries, leaves and twigs.
- Grapes should never be washed! The berries are poured into a container and kneaded with hands or a wooden pusher. Metal utensils are not used in the process of making homemade wine.
- Cover the resulting mass with clean gauze folded in 4 layers. You can also cover the container with a piece of natural cloth. Air will enter the container, but insects will not be able to penetrate the grape mass. The fermentation temperature should not fall below 24 degrees.
- Fermentation should begin in a few days. This will be evidenced by hissing, floating skins of grapes, as well as a characteristic yeasty smell.
- At this stage of preparation, the juice is carefully poured into the fermentation tank, the pulp is squeezed out and the resulting juice is poured into the bottle. The fermentation tank is not filled to the very neck. 1/3 of the space should be left blank.
On a note! Grape pomace can be used to make strong homemade grappa.
- Pour 2.5 kg of granulated sugar into the berry juice. Use a large wooden spoon to stir the juice with the sugar until the sugar crystals are completely dissolved.
- A thin rubber glove is pulled over the neck of the bottle (a hole must be made in two fingers with a thin needle) or a water seal is placed.
- The wine is placed in a warm place and left for 30-60 days for active fermentation.
- The completion of fermentation can be recognized by the following signs: the glove has deflated, air bubbles do not come out of the water seal, a layer of sediment has fallen to the bottom, the liquid will become lighter.
- Drain the drink from the sediment using a rubber tube. Sediment must not get into the final product, otherwise the fermentation process may start again.
- Pour into bottles, place in a cellar or any other cool place. It is necessary to withstand the wine for several months. During this time, sediment forms again at the bottom of the bottles, so the homemade wine is again carefully drained into a clean container.
The result is a semi-sweet grape wine with a sugar content of 20-40 grams per liter of drink.
Wine from Isabella grapes
To get the perfect semi-sweet drink, you must follow the basic rules:
- Isabella is harvested from mid to late October, but always before the first frost. By this time, the berries are gaining the necessary sweetness and juiciness. After harvesting, the crop should be left to lie down for a week. During this time, the berries will acquire even greater sweetness due to the natural increase in the amount of sugar.
- The fermentation container must be perfectly clean. Already used bottles should be thoroughly washed, rinsed with boiling water and wiped dry.
- To get the pulp, a wooden mallet is used to mashed potatoes. You can crush the berries with a special press.
For the recipe for semi-sweet wine from Isabella grapes, you need the following ingredients:
- Grapes - 10 kg;
- Sugar - 3 kg.
How to make semi-sweet wine from grapes at home:
- Berries should be sorted out, but in no case should you wash them. Put the prepared grapes in a container and crush.
- Cover with gauze or cloth, put in a warm place for a week. Stir the contents every day with a wooden spoon.
- Next, strain the juice, pour it into a glass bottle. Squeeze out the pulp and add the resulting liquid to the juice. Pour granulated sugar into the bottle, stir.
- Use a water seal or put on a rubber glove over the neck. Do not forget to pierce a hole in one or two fingers. Leave the bottle in a warm room for fermentation.
- After the fermentation process is complete, drain the wine carefully so as not to disturb the sediment at the bottom. Pour into bottles, which are sent for several months to the cellar or basement.
- Final step: once again drain the contents of each bottle from the sediment, pour into a new clean container. Bottles should be stored in a cool place.
The recipe for a semi-sweet wine made from Isabella grapes is very simple, but the result is a homemade drink of rich red color, with tart notes and a pleasant sweetness in taste.
Muscat wine recipe
What will be required:
- Muscat grapes - 30 kg;
- Sugar - 5 kg;
- Water - 5 liters.
Semi-sweet wine from white grapes at home, a simple recipe:
- We crush the prepared berries, put the pulp in a large container. Ideal to use oak barrel. From above we close the container with gauze folded in 3-4 layers.
- For 5-6 days, mix the pulp several times a day.
- Next, pour the juice into a glass bottle. Pour clean water into the pulp, add sugar, stir and leave to ferment for three days. Next, the pulp is squeezed out, and the resulting juice is added to the bottle.
- We leave to ferment with a water seal for 3-4 weeks in a warm room.
- At the end of fermentation, homemade wine is drained from the sediment and poured into glass bottles.
White homemade wine can turn into vinegar, so it is recommended to pasteurize it after bottling. How it's done:
- Pour into large saucepan water, heat, but do not bring to a boil (water should be about 60 degrees).
- Put a metal grate on the bottom so that the glass does not break.
- Hold the bottles at pasteurization temperature for 20 minutes.
- Remove from the pan, wait until the glass cools down, wipe with a dry sponge and send to storage.
It is advisable that the homemade drink stand in the cellar or basement for at least three months. If everything is done strictly according to the recipe, as a result, you can get a homemade semi-sweet grape wine with a pleasant aftertaste of vanilla and honey notes.
Making homemade semi-sweet wine does not require certain professional skills. If you follow simple rules, you can get delicious semi-sweet homemade wine from white and red grapes. Family cozy evenings and visits of guests will be much more fun and enjoyable over a glass of homemade semi-sweet drink.
People have been making wine for thousands of years. best product for making homemade wine is grapes. Varieties of this berry vary, each has its own color, taste, aroma. Wine made from green grapes is a beautiful light golden drink that will give you moments of enjoyment of taste and pleasant relaxation. Consider in detail the recipe for how to make green wine at home.
How to prepare green grapes?
The quality of the resulting wine largely depends on the proper preparation of the fruit. Green grapes are lower in calories than red grapes. It has a beneficial effect on the digestive system. Its peel contains a large amount of antioxidants and fiber. Good natural grape wine in a small amount is good for the cardiovascular system. It perfectly relieves fatigue and relieves migraines.
But before we get into the recipes for making wine, let's take a look at how to harvest and which varieties are best for making wine.
Unripe berries contain a lot of acid, which can spoil the whole taste of the wine. In overripe fruits, acetic fermentation begins, which is also not suitable for a noble drink. Therefore, it is very important to harvest the grapes on time, when they have reached full maturity, but have not yet begun to deteriorate.
Unfortunately, not all our regions are rich in sun and heat. Many varieties of grapes do not have time to ripen to the desired condition. To reduce the level of acid in them, the juice is diluted with water.
Gather clusters for wine in warm, sunny weather. If it rained, you need to wait until the greens dry out. Otherwise, the berries will not have the yeast necessary for the proper fermentation of the wort. Yeast microorganisms thrive in warm temperatures and relatively low humidity.
One of the mandatory stages of preparation is the selection of berries. It is necessary to separate all dry, rotten grapes pecked by birds. Mold sometimes grows inside the bunches. Therefore, you should carefully examine the branches from all sides.
Important! Do not wash green grapes before making wine or even lightly rinse them with water. So all the yeast will be washed off, and instead of wine you will get grape juice.
If we talk about varieties of grapes for wine, then it's all about subjective tastes. However, the best wine comes from sweeter and more aromatic varieties. Mixing types of berries is not recommended, the taste can turn out unexpected and not always pleasant. In addition, each variety has its own degree of acidity and sweetness.
The best varieties of green grapes are:
- Sauvignon.
- Isabel.
- Muscat.
- Sylvaner.
- Riesling.
- Chardonnay.
- Fetyaska.
- Kokur.
- Aligote.
Requirements for packaging and sanitary conditions
When making homemade wine, it is very important to observe sterile conditions. All containers are thoroughly washed and dried. It is advisable to sterilize each bottle or jar into which the drink will be poured. Barrels or other large containers are smoked with sulfur or treated with steam.
You can not use for winemaking containers in which dairy or dairy products. Lactic bacteria are very difficult to wash off, especially from porous surfaces. They can mess up the whole process.
To avoid the formation of bitterness and oxidation, when preparing wine, never use metal utensils. The best material is wood. But you can use glass, ceramic or plastic containers. All clean dishes are kept covered to prevent bacteria from getting inside.
With a large mass of green grapes, the crush of berries is done by hand, after washing them and treating them with an antiseptic.
Green grape wine recipe
We present a step-by-step classic recipe for green grape wine at home.
Ingredients:
- Green grapes, selected - 10 kilos.
- Sugar - from 200 to 500 g per 1 liter of finished juice (the amount of sugar depends on the grape variety)
- Water - from 100 to 500 ml per 1 liter of juice (only if necessary if the grapes are too sour).
Here are the average proportions. They can be varied according to your taste and discretion. To get dry wine, sugar is not used.
Stage 1 - preparation of pulp and wort
The first step in the recipe is crushing the berries. Please note right away that the container in which the grapes are placed must be deep, otherwise the juice will splatter. When making homemade homemade wine from green grapes, you can not use a blender or meat grinder to crush the fruit. It is best to do this with your hands or a wooden pusher. The berries are ground so that they release the juice, but the bones remain intact. The seeds contain a bitter substance that will spoil the taste of the drink if crushed.
After a thorough crush, you should get a thick mass of grapes (pulp), consisting of peel, pulp, juice and seeds. How liquid the pulp will turn out depends on the variety and size of the berries. The larger the grape, the more juice comes out of it.
The resulting mass must be left in the same container or poured into another so that it occupies 1/3 of the total volume.
The container should be covered with clean gauze, folded in 3-4 layers and put away in a warm place. The temperature where the wort will ferment should be stable, not lower than +18 degrees and not higher than +30.
On a note! The most favorable temperature regime for the correct process of wine fermentation is from +20 to +25 degrees Celsius.
Stage 2 - wort fermentation
The resulting wort (the so-called berry juice) should begin to ferment the very next day. This will be seen from the resulting foamy cap on the surface of the pulp. Every day you should mix the mass with a clean wooden spoon (2-3 times a day).
After 3 days, the must will have a characteristic sour smell. A slight hiss of foam will also be heard.
On the 5th day, the pulp is separated from the must. To do this, the whole mass is filtered through cheesecloth. The collected pulp is squeezed well. It is no longer needed, it can be thrown away.
The remaining juice is filtered several times until it becomes almost transparent. Then the wort is poured into a clean container and sugar is added. Experienced winemakers advise not to rush to add large portions of sugar. It is better to put it in a little, so as not to oversweet the wine. When using grapes with the addition of water, more sugar is needed.
Important! When pouring the wort into bottles, it is necessary to leave about 25% of free space for the free escape of gases and the formation of foam.
The must is sent to a place with a temperature of +18 to +25 degrees for further fermentation. At this stage, water seals are put on the necks of the container. At home, many people use ordinary medical gloves. A puncture is made in one of the fingers so that the gas can freely exit the water seal.
In this form, wine from green grapes should ferment for 40 to 60 days. The term depends on many factors: grape varieties, sweetness, external temperature, container volume. Every 10 days you can taste the wort. Add a small amount of sugar if necessary.
If the must has not fermented after 2 months (60 days), it is filtered again and sent back for fermentation. The fact is that dead bacteria accumulate in the sediment, and if they are not removed in time, the drink may be spoiled.
The end of the wine fermentation process will be noticeable by the lowered glove, the separation of the sediment at the bottom and the brightened juice.
Bottling and maturation of wine from green grapes
Once fermentation is over, green wine must be drained and filtered. Before that, the wine is tasted. If it's not sweet enough, add more sugar. This time, the liquid is not drained, but gently expressed through a tube. To do this, you need to put the bottle higher, and immerse the tube into it so that it remains 3-4 cm above the sediment. The free end of the tube is lowered into the prepared bottle.
Young green wine is poured into bottles, then they are tightly sealed with corks. The containers are cleaned in a dark, cool room, with an average temperature of +5 to +17 degrees Celsius. Cellars and basements are best suited for this. It is very important that there are no sudden changes in temperature in the room.
Now green wine should mature from 2 months to 1 year. The longer the drink stands, the richer its taste will turn out.
On a note! If during the maturation of young green wine in bottles there is a sediment, the liquid must be drained through a tube into a clean container, then corked and left to ripen further.
This was a classic simple recipe for making your own green grape wine. The drink turns out to be a light straw color. The taste of the finished wine is tart, deep, filled with berry notes and pleasant sourness. You can store closed wine for up to 3 years. An open bottle is kept in the refrigerator for no more than 7 days.