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 the classic version - from grapes.
Your attention is the recipe for excellent grape wine: step by step and simply at home (with photos and instructions).
Choosing the right vintage for your wine
In order for grape wine (and not only homemade wine) to turn out really tasty and fragrant, it is necessary to use exclusively high-quality and, most importantly, the right product for its creation - 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 combs, 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.
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 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 up 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!
Many connoisseurs of good quality wine at least occasionally thought about how to make homemade wine from grapes on their own. This question also concerns the owners of vineyards on personal plots. Despite the fact that fruit and berry wines have almost become the main activity for most gardeners, grape wine deserves special attention. Wine from grapes at home can be made without special equipment, but you need to have certain knowledge.
Wine grape varieties
The taste, characteristics and even the amount of homemade grape wine primarily depend on which grape variety you decide to make wine from. Its acidity and sugar content. All varieties of grapes are divided into table, intended for raw consumption, and technical or wine. Technical varieties are distinguished by their smaller size of berries and the weight of the nail, tight junction of the berries on the nails, and a juice content of more than 70%. Table varieties are almost entirely composed of pulp, and it is difficult to get juice from them.
International varieties with a wide geographical distribution are recognized as classics of world winemaking: Muscat, Cabernet Sauvignon, Chardonnay, Aligote, Riesling and others. Russia and the countries of the post-Soviet space, in addition to international ones, grow numerous local varieties of both natural origin and hybrid ones.
Russian wine varieties
In Russia, white wine varieties include Kokur white, varieties of white Muscat, red - Dove, Odessa black, Tsimlyansky black, Worthy, Krasnostop. The grape culture of Crimea is rich. White varieties of Albio Crimean, Verdelho, Shabash are grown here. Among the most popular reds are Kefessia, Alicant and Kalyaba (varieties of black Muscat), Ekim Kara (Black Doctor, Kefe raisins), Jevat Kara (Black Colonel). In neighboring Georgia, the best grape varieties for wine are Rkatsiteli and Tsolikouri (white), as well as Saperavi and Aleksandrouli (red).
Instructions for making grape wine
The technology for making homemade wine from grapes is divided into several stages. Let's break them down step by step.
Collection and preparation of raw materials
Grapes are harvested after ripening, and in the production of sweet dessert wines, you can let the berries ripen a little. It is recommended to harvest wine with your own hands, in dry weather, no less than 3 days after the rain. This will ensure the presence of wild yeast. In addition, grapes have the ability to absorb moisture (water), in which the juice is diluted.
Berries need to be sorted out and used within two days. Rotten and spoiled berries are weeded out along with leaves, ridges, branches. The berries are not washed, so as not to wash off the layer of wild yeast. Very dirty berries can be wiped with a cloth.
Getting grape juice
The juice that is released from grapes naturally under the pressure of its own weight is called gravity. This is the purest and most valuable juice. Wine from grape juice obtained by gravity turns out to be unusually fragrant and natural. The only difficulty is that not all of the juice contained can be extracted by this method. Most of it will still remain in the berries and it will have to be mined with a press. Sometimes these two types of juice are separated and different batches of wine are made.
After the appearance of gravity, knead and crush the berries. It is better to do this with a wooden pestle. The main thing is not to crush the bones containing excess tannins. This will add too much bitterness to the wine. If you crush the berries with your hands, it is better to use sterile gloves. This will save grapes from microbes, and save the skin of your hands from acidic juice.
White and red ways
Now we decide on the need for pulp. In short, it is in the thin skin that coloring tannins are contained, in the pulp and juice of any grape varieties they are absent. This means that wine made from white grapes at home can only be white. Wine from blue grapes (red) can be white, red and even pink.
The technology of making red wines with the fermentation of grape juice on the pulp is called the red method. In the white way, white wine is prepared from grape juice without pulp or with its short-term addition.
Depending on the color of the grapes, your further actions may differ:
- White wine from white grapes - we transfer the juice together with the pulp into a container (wooden, glass, plastic, but not metal);
- Red wine from blue grapes (or red) - we transfer the juice together with the pulp into a container;
- White wine from dark grapes - we carefully filter the resulting juice from the pulp, do not squeeze the pulp and do not grind it. To start fermentation, you will need to add wine yeast or wine sourdough.
- Rose wine from black grapes (or red) - the same as for red, but the pulp must be removed after 1-2 days (depending on the desired saturation of the shade).
shaking
We cover the container with juice (with or without pulp) with gauze and leave it at a temperature of at least 20 ° C. The first signs of fermentation can be seen after 8-20 hours. The duration of juice fermentation is 3-4 days. To make homemade wine from grapes more saturated and tart - the time can be increased to a week, light and fresh - removed earlier.
The juice should be stirred 1-2 times a day. When using the pulp in this way, the cap is knocked off, which can cause mold. By aging the juice with sourdough, this will improve the oxygenation of the juice needed for fermentation.
When there are signs of rapid fermentation (hissing and the smell of carbon dioxide), you can prepare the wort. Drain the juice from the sediment, squeeze the pulp (if used) and grind through a sieve. We measure the amount of grape juice formed.
Wort preparation
For the wort, in addition to the juice itself, sugar and possibly water are needed. According to the classic recipe for grape wine, one liter of young juice will require:
- sugar - 50-200 grams;
- water - 100-500 ml.
The range of figures given is very large. This is due to the different initial sweetness and acidity of the grapes. Therefore, when making wine from grapes on your own, the amount of ingredients introduced is usually determined by taste.
Adding water
For more efficient fermentation, we will add sugar in parts. We'll talk about this below. As for water, it is an optional component. Under ideal conditions, water is undesirable. It reduces the concentration of grape juice, so the wine with the addition of water turns out to be less saturated and bright. It must be added only when the acidity of the juice obtained from unripe grapes is very high. Water is added during the preparation of the wort no more than 500 ml per liter of juice. When tasting the wort, you need to leave a little acid in the taste, it will go away during fermentation.
Phase of active fermentation
Pour concentrated grape juice (or grape juice with the addition of water) into a clean fermentation tank. We install a water seal or a rubber glove with a pierced finger and put it in a suitable place. For the phase of active fermentation of wine at home, choose a dark room with a temperature regime of 18-28 ° C.
Adding sugar
As already mentioned above, we will add sugar in parts. This is necessary to prevent the sugar content in the wort from exceeding 15% - the upper limit of sweetness for the vital activity of the yeast. The first sample of the wort can be done 4-5 days after the shutter is installed. If you feel that the sweetness has decreased, you can add sugar at the rate of 50 grams per liter. Sugar should not be poured directly into the fermentation tank. We pour out part of the wort, dissolve the sugar in it and return it to the container.
Such an operation must be done 3-4 times with an interval of 5-6 days. When the sweetness stops changing significantly, the amount of sugar will be sufficient. You don't need to add more. Let the existing one reach.
Signs of readiness of mash
Depending on many conditions, the duration of active fermentation in the preparation of homemade wine from grapes is 30-60 days. The readiness of the mash is determined by several criteria:
- the water seal stops releasing gas, the rubber glove falls off;
- hissing and bubbling stop;
- the surface is brightened and soothed;
- a thick sediment forms at the bottom.
When all signs are present, the mash can be carefully drained from the sediment into a new clean container.
If by the end of the second month the wort continues to ferment, it must be drained from the sediment into a new container. Long infusion of wine from grapes at home on the lees gives it bitterness.
Bringing to taste
At this stage, our simple recipe allows you to make wine from grapes sweet or dry. Since the yeast is removed along with the sediment, the added sugar will no longer be processed into alcohol, but will remain in the wine. More than 250 grams of sugar per liter of wine should not be added.
It is better for beginner winemakers to master the production of sweet and semi-sweet wines. The sugar contained in them acts as a good conservative and allows the wine not to turn sour. Dry wine in this regard requires a more careful approach and careful storage.
silent fermentation
The young wine, brought to the desired sweetness and poured into a clean container, is moved to a cool place. The ideal temperature is 16°C, the maximum possible is 22°C. It is important to keep the temperature constant so that it does not change day or night. During quiet fermentation, wine production continues. At this time, the taste and aroma characteristics are finally formed.
Precipitation
Precipitation may continue to appear. Therefore, once every 3-4 weeks, when a thick layer forms, it is necessary to drain the wine from the sediment again. The wine at this stage is aged until the sediment disappears completely.
For clarification of white wines, at least 40 days are needed, for reds - 60-90. The maximum period for fermentation of homemade grape wine is 1 year. Longer storage is pointless. When aging grape wine at home, it is difficult to reproduce the microclimate of a real wine cellar and follow the assemblage rules that improve the characteristics of the drink.
Therefore, half a year after the start of quiet fermentation, young wine can be bottled and not delayed with tasting. Please note that you need to fill the bottles under the cork so that there is as little room for air as possible. Otherwise, wine oxidation may start earlier than planned.
Wine from Isabella grapes
If you have mastered wine technology and understand how to make homemade wine, there should be no difficulties with different grape varieties. For example, let's take a popular version of the Isabella grape wine recipe.
To make wine from the common Isabella hybrid variety, you will need:
- grapes - 5 kg;
- sugar - 3 kg;
- water - 12 liters.
A feature of this variety is high acidity. Vineyards with an acid content of 4-6 grams per liter are considered suitable for wine. Even in ripe Isabella, this value is 10-15 grams per liter. Therefore, the addition of water in this case is mandatory. The algorithm of actions is described in the main recipe. There are no other cardinal differences from the basic recipe for wine from Isabella grapes.
There are many subtleties in winemaking. It is unlikely that someone will give a good universal recipe for homemade wine that will tell you how to make a masterpiece and defeat professional sommeliers. But your drink will definitely be unique and one of a kind. And experience comes with practice.
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Wine has long been considered a noble drink. A good drink is a rarity, the price for it is consistently high. And there are more and more fakes, with chemical additives and an unpleasant taste. If you know how to make homemade wine, you can get a divine drink with a harmonious taste and pleasant aroma. People who make wine for many years have their own secrets of preparation. We make homemade wine no worse than industrial wine.
Types of house wine
There are several types of homemade wines:
Homemade fruit wine
- Fruit. It is prepared from pear or apple juice.
- Grape. From wine grapes. In such wines, no ingredients other than grapes, sugar and wooden barrels can be used. Professionals consider only this drink a real wine.
- Berry wines. The material for this type of wine is all kinds of berries, both garden and forest.
Wines are also classified by color and amount of sugar and alcohol:
- Red - from red grapes
- White - from white grapes
- Rose - made from grapes without skins, as well as by mixing different varieties of wine.
- Multi-varietal wines. These are combined wines. There are two types. Blending - when ready-made, fermented wine is mixed, while each grape variety ferments separately. Semazhnye - when different varieties of grapes roam in the same container.
By amount of sugar:
- Dry - wine without sugar
- Semi-dry - sugar up to 3%
- Semi-sweet - up to 8% sugar
- Fortified wines - wines with an alcohol content of more than 17%
The best recipes for homemade wines
Most experts tend to believe that true wine is made only from grapes. Like it or not, there are several recipes for making wine at home.
- Currant wine. To prepare it you will need:
Pour sugar into the berries and then follow the recipe Blackcurrant - 2 parts
Water - 3 parts
Sugar - 1 part
Carefully sort through all the berries and remove unripe and bad ones. .
Important! You can not wash currants, otherwise all natural yeast will disappear.
Finely chop all the berries with a crusher or meat grinder. Dissolve half of the sugar in boiled and cooled water. For fermentation, you will need a glass bottle in which currants are placed and water with sugar is poured. Since the fermentation process is very intensive, the container should not be filled more than 2/3. Fermentation takes place in a dark warm room for 4 days. To prevent the workpiece from sour, the contents of the bottle must be stirred several times a day. After 4 days, after the appearance of signs of fermentation, filter the mixture. The liquid is squeezed out of the separated berries, add a pound of sugar to it, stir and add to the juice. Pour this juice into a bottle and put on a latex glove with a hole in the thumb. Again, place the bottle in a dark, warm room for 3-4 weeks. Until the end of fermentation, add the remaining sugar, 2-3 times. After the end of the fermentation period, a light precipitate appears. Pour the future wine into another container and put it in a cooler room for 2 months. Every 20 days, pour into another clean container. After 2 months, bottle the wine.
How to make homemade redcurrant wine can be found in this article.
- Apple wine. Sour varieties of apples are best suited, while so that the wine does not sour, you can add water if desired.
You will need apples and sugar at the rate of 800g. For every bucket of apples. Water optional. Juice with pulp should be poured into a container and add sugar 200-300g per liter of pure juice. Remove the pulp after three days. Pour the juice into a bottle with a glove and leave to ferment in a warm room. Fermentation takes about a month, then it will be noticeable on the glove that the process is over. If a young wine has a sharp taste, therefore, it needs to ripen. Separate from the sediment, bottle and put in the cellar.
These are not all recipes for homemade wines, but the most popular, true wine, of course, remains grape wine. Recipes and secrets of making homemade wine are very diverse. The result depends on the grape variety, and on the year of its harvest, and on numerous other factors.
Harvest for grape wine
Preparing grapes for processing Considering the technology by which homemade wine is made, it is worth noting the process of grape harvesting. If the year turned out to be sunny, the amount of sugar can be reduced. In rainy and cool summers, wine will require more sugar. It is important to capture the moment of maturity. If the raw materials for wine are unripe, the wine will turn out to be of poor quality, and overripe grapes will lead to souring of the wine until the formation of vinegar. The most suitable grape varieties are Isabella, Seiber, Moldova, Lydia, Golden Ray, Aligote, Chardonnay, Cabernet Sauvignon. The main characteristics of all wine varieties are that wine varieties have smaller clusters and berries than table varieties. Wine grapes are more juicy and contain more coloring substances. It is necessary to collect grapes on a warm sunny day, preferably the absence of rain two to three days before harvest. Sort out the berries. There should be no rotten and unripe, as well as leaves and debris. Sort very carefully, there are cases when a few rotten berries made a barrel of wine unusable. Enough time must pass since the last chemical treatment, otherwise you will have to wash the grapes and add artificial yeast for fermentation. Grapes should not stand after harvest. The faster you start crushing, the less likely it is to spoil the wine. You can't wash grapes. If there is a small amount of grapes, it is advisable to separate the berries from the brush. They give the wine an unnecessary bitterness. That is why it is bad for wine to use grape varieties with a stone.
Container for wine
To make wine at home, it is desirable to have a cellar, and in it a wooden barrel. This container, in which the wine is stored for a long time and does not change the taste. In extreme cases, stainless steel is suitable, but, in no case, not rusting metal. In the process of oxidation, changes in the taste of wine and its quality occur. Before use, any barrel (even stainless steel) should be washed from past use, and then poured with boiling water and sprinkled with walnut leaves. Walnut leaves will remove the smell of last year's wine.
Preparation of various types of grape wine
Wine can be brewed in the cellar Red wine at home is made from dark grape varieties. They give the drink its characteristic color. For the preparation of dry wine, without the addition of sugar, certain grape varieties are required (they must have enough sugar). For the preparation of Muscat dessert wine, Muscat varieties are used. Adding water is strongly discouraged. The more water, the worse the quality of the wine. After harvesting, we immediately begin to make homemade wine. Based on a simple recipe for homemade wine. First of all, gently crush the grapes. This can be done with your hands or feet (naturally clean), you can use a special crusher, but in no case, not with a meat grinder or blender, because if there are bones, they must remain intact. Leave the resulting product together with the pulp for two days, while covering it with gauze from insects. After a few days, the "cap" will rise on the juice. During these days, the wort is stirred preferably several times. After raising the “cap”, drain the juice and separate it from the cake. We don’t throw out the cake, but put it in a drag to squeeze the juice. This juice is added to the main one and placed in a barrel in the basement. Ideally, if the barrel is oak, as the porous structure of the tree will give a unique aroma to your wine and will not affect the final taste of the product. Wine should play for 40 days. At this time, a gas outlet structure should be installed in the basement. Otherwise, carbon dioxide can displace oxygen, and a person risks suffocating in this room. Place the end of the gas outlet tube in a jar of water. So it will be seen when the wine stops "playing". After the wine has stopped playing, if desired, it can be separated from the sediment. Drain very carefully so as not to mix with the sediment and not spoil. If the wine is made in large quantities and there are several barrels in the cellar, this is usually not done. If water is added, then this must be done after draining the juice. Water is added for grapes grown in cold climates or if the juice is very acidic. Real professionals who know how to prepare this drink with their own hands do not recommend pouring water. In this case, the cake is not squeezed out, but water is added to it. It should be as much as juice. We are waiting for the “cap” to rise again and drain the “wine water”. Pour sugar into it about 1 kg per bucket. Heat up to about 40 degrees. Pour into main juice. Further, everything is as in the first option.
Important! The recipe for white wine is different in that the pomace is removed immediately. It does not participate in the fermentation process. For the preparation of rosé wine, there are grape varieties with a specific color. Rosé wine is also obtained by removing the skin from grapes. This process is very laborious at home, so this type of do-it-yourself production is not often done.
If the wine is prepared for long-term storage, it is advisable to bottle it from the barrel and cork it. You can store homemade red wine in the cellar. The fact is that in a barrel that is not hermetically closed, wine can continue to play, and as a result, acetic souring will occur. You can store homemade wine only in airtight containers!
Features of the preparation of fortified wine
Fortified - wine with an alcohol content of more than 17%. Homemade wine can be made fortified in two ways. The first is due to sugar. Every 20 g of sugar per 1 liter of wort add 1 degree of strength. The second is simple medical alcohol. It is added during fermentation based on 1 liter of wort 200 ml of alcohol. The first method is preferable, since the addition of alcohol degrades the quality of the drink.
Young wine must be aged to give it a unique taste. To do this, the finished wine is corked into a bottle and buried in the sand. Be sure to store it in a horizontal position. Choose a place very carefully so that it is not flooded with groundwater. According to the rules of production, the wine is aged for 25 years. But wine made at home is rarely aged for more than six months. In the process of exposure, the main thing is to prevent air from entering. If there is no wax or sealing wax at hand, you can use simple plasticine to cover all the risky places around the cork.
Subject to all the rules and with high-quality raw materials, wine made at home and with one's own hands is no different, and in some respects surpasses the industrial product.
How to make homemade wine: simple recipes
3.4 (68.57%) voted 71388 03/12/2019 7 min.
In most cases, grapes are bred specifically to produce natural wine. To enjoy the taste of a quality homemade drink, it is necessary to strictly follow the preparation technology. Of course, each winemaker has his own unique recipe and many little secrets, but the general procedure is always the same. If you miss at least one of the important stages in the production of grape wine, then all the work on growing a crop will be in vain. In this article, we will talk in detail about how to properly prepare homemade wine, both red and white.
Raw material
The higher the quality of the grapes used to make wine, the better the finished product will be. The main thing in the preparation of raw materials is the correct harvesting. Harvesting should be done within the time required by a particular variety. It is important to choose a suitable day, the weather should be dry and warm, preferably no precipitation for the last 3 days. Freshly picked berries are not stored for a long time, it is best to immediately send them to. Before starting cooking, the grapes must be sorted out, discarding small, dry or green berries, as well as discarding dry leaves and other natural debris.
As for the choice of variety for making grape wine, here you need to pay attention to the chemical composition of the berries. Winemakers believe that the higher the sugar content of the fruit, the higher the content and the better the taste of the finished drink. The ideal indicators for wine are 22-24% sugar and up to 10 acids per liter of product. Of course, such marks are reached by a rare harvest, but it is worth focusing on them.
Read how to grow grapes from seed.
Inventory and storage containers
Raw material processing
The harvested crop does not require special pre-treatment. On the contrary, the less time and transformations the grapes take from the moment of harvest, the better. The most important thing is to clean the berry mass from leaves, spoiled or moldy fruits, sort out unsuitable grapes (dry, small, unripe). In no case is it recommended to wash the berries, since water will worsen the quality of the future wine, and the so-called “wild” yeast, which is important for proper fermentation, will be washed off the surface of the fruit.
You can learn how to properly store grapes.
Getting juice
The preparation of a homemade wine drink begins with the processing of berries. Fill the selected container of suitable material with berries 3/4. You can grind grapes with a special one, but you can also handle it manually, in a reliable old way: with your hands or feet, with a wooden pestle. Ground berries, juice with pulp, are left in containers for primary fermentation and the beginning of fermentation. In mass production, sulfur (sulphurous anhydride, no more than 20-25 mg per liter) is added to the berries at this stage for longer preservation and to prevent the development of fungi or harmful bacteria. 
Mechanically pressed juice is considered not the best material for wine. Connoisseurs say that the drink turns out to be more saturated if the juice was obtained by gravity, squeezed out by its own mass of overripe grapes.
Crushed berries are covered with gauze and set aside in a dark place for 3-4 days. Sometimes the fermentation time is increased to 1-2 weeks, while getting a darker strong product. During this stage, it is important to remove the pulp that accumulates on the surface several times a day. This is followed by another significant stage - the separation of pure juice. To do this, all the pulp is removed with a spoon, and the remaining liquid is passed through cheesecloth several times.
Fermentation
This is the longest and most significant stage of wine production. The previously obtained pure juice should be poured into a container made of glass or food-grade plastic. The container should have a long elongated neck. Then a water seal is installed on the neck - a device that limits the contact of the liquid with air. As a water seal, you can use:
- special factory device;
- a plastic tube, one end of which is fixed on a bottle of wine, and the other is lowered into a jar of water;
- medical rubber glove with one pierced finger.
The container should be removed in a dark warm place. The fermentation temperature of red wine varies between 21-28 degrees. White wine requires a temperature of 18-23 degrees. Remember that temperature changes degrade the quality of the product, and an excessive decrease in temperature will stop the fermentation process.
By the way, the pressed pulp can later be used for the production of homemade chacha.
Adding sugar
Every 2% sugar added to the wort increases its strength by 1 degree. It is believed that the optimal strength of the wine is 14 degrees. Without the use of sugar, this indicator will remain equal to 9-11. Sugar is added after 2-3 days of fermentation of the drink. It is done like this:
- Pour 1 liter of wine from a common container and add 50 grams of sugar there.
- Try it. If the liquid remains the same sour, add another 25-30 grams.
- Pour the liter back into the container and leave for further fermentation.
- Repeat every 2-4 days throughout the fermentation until the sugar is converted to alcohol.
Removal from sediment
The total fermentation period is approximately 50-60 days. The readiness of the drink is indicated by a deflated glove, the cessation of gurgling of water in a jar (when using a water seal with a tube), a clear boundary between sediment and clear wine. If these signs are observed, then the drink must be immediately removed from the sediment, otherwise it will acquire an undesirable taste and an unpleasant smell of fermentation yeast. It happens like this:
- Place the wine container on a hill.
- Wait for the sediment to settle down again in an even layer.
- Take a clean thin hose and lower its end into a container 2-3 cm above the sediment level.
- Set the container for further fermentation below the first container and lower the other end of the hose into it.
- Wait until all the transparent part of the liquid has drained. Make sure that the sediment does not fall into the second container.
If necessary, the drink removed from the sediment is left in a dark place to let it ferment.
Sugar control
After the fermentation process is completed, sugar is no longer processed into alcohol and is added solely to change the taste. Pour a liter of liquid from the common container and add sugar until the taste of the drink satisfies you. It is recommended not to add more than 250 grams of sugar for every liter of wine. To determine the strength and sugar content of the drink, specialized devices are used (vinomer-sugar meter). 
The strength of a wine can be determined by its sugar content. To do this, the readings of the sugar meter are compared with the data in the tables in terms of the ratio of brie (a unit of sugar content) and degrees.
Lightening
The clarification of wine is the process of purifying it from particles of must and yeast. There are many ways to lighten a drink, here are the most popular ones:
homemade recipes
Each winemaker knows his secrets of making Sunny drink. Also, for red and white wines, production technologies have their own characteristics. There are many recipes for making homemade wine, but we will talk about the most popular and simple ones. 
Red
For the preparation of red wine, berries of dark or red varieties are used. The most popular recipe, "Favorite Muscat", is based on the characteristics of the red and variety. To prepare such a wine, you will need: 10 kg of grapes of the specified variety, 2 kg of sugar and 4-5 liters of water. Water is used to reduce acidity and strength and is added at the stage of pouring the drink into a tank for active fermentation. Sugar is poured out gradually, the first half during fermentation and remaining in the finished drink, removed from the sediment.
White
White wine does not tolerate dilution with water. For cooking, you need 10 kg of white grapes and 3 kg of sugar. All production technology is described above and is no different from the standards. The only thing worth paying attention to is the removal from the sediment. From the fermentation tank, the drink is immediately bottled, where its final maturation takes place. With this method of bottling, it is inconvenient to carry out clarification of the drink, and for this purpose the milk method is most often used.
Read about Muscat grape varieties at.
Video
In this video, a winemaker shares his experience of making homemade wine from grapes.
conclusions
- Most winegrowers are engaged in cultivation of this crop in order to obtain wine.. There is a special technology for the production of homemade solar drink.
- The preparation of wine consists of several stages., each of which is important in its own way. Most of the time is spent fermenting and maturing the drink.
- Each winemaker has his own unique recipe. homemade grape drink, however, they all consist of 3 main components: grapes, sugar and water.
Read about the process of drying grapes to obtain raisins.
Original post by povarruCulinary community Li.Ru - Wine
Do-it-yourself homemade wine
Homemade raisin wine
Amateur winemakers know that not only fresh berries can be the basis for a drink. And here I offer you a note on how to make homemade wine from raisins.
Birch sap wine at home
If you are ready to plunge into the process of winemaking, then be sure to pay attention to this simple, but very interesting option on how to make wine from birch sap at home.
Blackberry wine at home
Good wine is always good. Especially when it's handmade. You will know for sure that everything is natural and without any factory dyes.
Red rowan wine
I offer an option on how to make red rowan wine. Great drink for the holidays. Remember that delicious wine requires careful selection of ingredients: the berries must be ripe!
Blackcurrant wine without yeast
I offer a very simple recipe on how to make blackcurrant wine without yeast. It turns out very tasty. Great to serve it on holidays at any time of the year!
White wine semi-sweet
White semi-sweet wine is made from green grapes. To make the wine sweet or semi-sweet, sugar is added. The more sugar, the sweeter the wine. Try it too!
blueberry wine
Very fragrant, moderately sweet, rich and incredibly tasty blueberry wine at home is a great idea for lovers of natural alcoholic drinks.
Wine made from honey
I suggest you see how to make wine from honey at home. A delicious alcoholic drink that will appeal to many, and its preparation does not require much effort!
Mulberry wine
Blackthorn wine without yeast
As you know, the turn has an attractive aroma and bright taste, which is why wine is made from it. There is no yeast in this recipe, because of this, the wine ferments longer, while it turns out light.
Homemade currant wine without yeast
Delicious, light, rich - this is the kind of wine obtained from currants. If you want to please yourself with such a drink, write down a recipe for homemade currant wine without yeast.
Wine from Isabella
Who does not know - Isabella is a grape variety from which very tasty wine is obtained. And how to make wine from Isabella at home, I'll tell you now! Delicious and vibrant wine!
Black rowan wine
I like to make homemade wine from oranges or currants. But recently I came across a recipe for black ashberry wine. Cooked - delicious! Here, try it too.
Sea buckthorn homemade wine
Sea buckthorn is a healthy and tasty berry, from which you can make not only jam, but also wine! I recommend to your attention a simple recipe for homemade sea buckthorn wine. Watch and write!
Wine with cinnamon
If you love natural, homemade alcoholic drinks, then you are happy to agree to experiment and try something new. I offer you an option on how to make wine with cinnamon.
orange wine
The tart and exotic taste of this wine will turn your head. It is not difficult to prepare orange wine, but the drink turns out to be much tastier and much cheaper than store-bought. Try it!
Homemade berry wine
Wine can be not only grape, apple or currant. Delicious homemade wine is obtained from ripe and juicy chokeberry.
Homemade jam wine
Wine from jam turns out to be more fortified than dessert wine, especially if the jam is old. The taste of the wine is similar to the fruits from which the jam is made.
Wine from berries
Berry wine is very often prepared at home. One of the most popular is strawberry wine. The drink is very tasty, with a heady berry aroma. Be sure to try!
Rowan wine
For lovers of home winemaking, I offer a very detailed and very simple recipe for wine from chokeberry. Fragrant, rich and incredibly tasty, it will appeal to everyone without exception!
Homemade plum wine
Plum wine has a wonderful aroma and a very bright, memorable taste. The wine is not designed for long-term storage, while it is prepared very quickly and, most likely, is drunk in the company!
Sourdough for wine
I want to tell you how to make sourdough for homemade wine. I make it with raisins: it makes the wine softer on the palate, but still heady and fragrant. Try it, the wine is very interesting!
Homemade redcurrant wine
I share a classic recipe for homemade redcurrant wine. As you know, this is a sour berry, and it ferments for a long time. But on the other hand, if you wait until the deadline, you will get a crystal-clear and tasty drink!
Homemade raspberry wine
I want to tell you how to make homemade raspberry wine. Delicate, very sweet and insanely fragrant! This wine, of course, is a dessert wine, and is drunk young. You won't get drunk, but it will be delicious!
Blackthorn wine
Home winemaking is a simple and very exciting process. The basis for it can be a variety of berries and fruits. Here is one interesting option for you on how to make wine from blackthorn.
Plum wine
If your area has a bountiful harvest of plums this year, I think you'll love this plum wine recipe! After all, in fact, wine is prepared no more difficult than compote, except perhaps longer!
Blackberry wine
Natural homemade berry wine is a special drink. Want to try? Then this simple blackberry wine recipe is a great option. Very fragrant, rich and tasty.
Gooseberry wine
Perhaps you did not know, but gooseberries make aromatic and fragrant wine. The saturation of wine directly depends on how long it will ripen. This drink will brighten up any occasion!
Wine from apples without yeast
Delicious homemade wine at any time of the year is a divine drink! We look at the recipe for apple wine without yeast and prepare this drink together.
Apple wine without yeast
For lovers of home winemaking, as a change, I suggest taking note of the recipe for apple wine without yeast. Very fragrant and tasty, try it!
Wine without yeast
Wine from currant jam
You can make homemade wine from any, even fermented jam. Such a home-made drink turns out not only tasty, but also strong.
strawberry wine
Wine can be made not only from grapes. Berry wines also take their rightful place among intoxicating drinks. How to cook strawberry - now I'll tell you.
Raspberry jam wine
If you have a jar of homemade preserves on hand, you can take note of this fairly simple recipe for raspberry jam wine. Sweet, fragrant, very tasty, you will definitely like it.
blueberry wine
Making wine at home is not an easy process, but how nice it is to enjoy a wonderful berry drink after all the procedures! Blueberry wine is perfect for any holiday table.
Wine from old jam
Preservation not eaten on time does not have to go into the trash. I offer you a simple recipe for wine from old jam. It is quite simple, and the taste of homemade wine is difficult to describe in words.
Wine from jam without yeast
If you have old berry or fruit jam, you can make wonderful homemade wine. The wine is prepared without yeast. It turns out very tasty, try it!
Hot wine (mulled wine)
In cold weather, a mug of hot wine will always warm you!
Melon wine
I tried melon wine once in the south, when I came to visit people who keep melons. The taste of melon wine is original, but it is very difficult to make it. And besides, you should have a lot of ripe melons!
Homemade apple wine
A recipe for making homemade wine from apples for amateur winemakers and not only. If you appreciate wine but want to try something different, this apple wine recipe is for you!
Homemade cherry wine
We made jam, closed the compotes, but there are still a lot of cherries? Don't know what to do with her? Of course, wine! How to make homemade wine from cherries - you will learn from this recipe.
Blackcurrant wine
Blackcurrant wine is one of the most fragrant and rich fruit wines. How to make blackcurrant wine at home - you will learn from this recipe with a photo.
Currant wine
Have you ever wished you had a magic elixir that would bring summer back even in severe frosts? If yes, then the recipe for making currant wine is what you need!
Apricot wine
Fresh apricots make delicious fragrant homemade wine. For its preparation, only apricots, water and sugar are needed. Knead, let wander, insist and enjoy! ...We don't lose our heads!
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