How to make homemade grape wine? Grapes, water, sugar and possibly yeast are enough. Regardless of whether the wine is made of light or dark grapes, it will have a unique taste and aroma. How to prepare homemade grape wine step by step
Homemade grape winenot only tastes delicious, but also hashe alth properties -especially made of dark fruit. They contain much more antioxidants, and it is these substances that help prevent civilization diseases, including heart disease and cancer. Provided that the wine is drunk moderately, of course.
Healing properties of homemade grape wine
The French drink a glass of wine with each dinner as it supports digestion and is heart-he althy. It has been scientifically confirmed and it does not raise any objections from the public opinion. However, not everyone knows about the other medicinal properties of grape wine - if consumed in moderate amounts, of course. A safe and he alth-promoting portion is 200-300 ml of wine a day. By drinking grape wine, you can not only enjoy its taste, but also alleviate many he alth ailments at the same time.
Treatment with wine and grapes is professional vinotherapy.
The substance that is mainly responsible for the healing properties of grape wine is resveratrol .It is an antioxidant (antioxidant), i.e. a substance that fights free radicals, which can contribute to the formation of many diseases. In addition to having a positive effect on the cardiovascular system, resveratrol may prevent obesity, and thus reduce the risk of type 2 diabetes. Researchers also argue that this antioxidant reduces the risk of neurodegenerative diseases, including Alzheimer's disease, and can also prevent osteoporosis.
Homemade light grape wine - recipe
To prepare wine from light grapes you will need: 10 kg of fruit, 5 l of water, 3.5 kg of sugar, wine yeast and the so-called balloon with a fermentation tube or other vessel that can be sealed and to which a fermentation tube can be attached.
We will obtain red wine of very good quality from ripe grapes of the 'Vishnian Rannij' or’Sabrevois’.
1. Prepare the "mother yeast". Pour the wine yeast into a 0.25 liter bottle and pour lukewarm, boiled water with a temperature of about 20 degrees Celsius in such an amount that there is a free space above it, and finally mix it. Cap the bottle with cotton wool and set aside for 24 hours in a dark place with room temperature. After this time, add half a teaspoon of sugar and mix. Keep the corked bottle at room temperature for 2-4 days. After this time, the "mother yeast" is ready.
2. Crush the he althy and good-looking grapes with a pestle and pour boiling water over them, and after 3 days, strain the pulp. Pour the resulting juice (called must) into the bottle.
3. Dissolve 1/3 of the calculated portion of sugar in boiling water and, after cooling, combine with the must (this is how the so-called settings are created). Then pour the whole thing into the balloon, filling it to 3/4 of its capacity. Then add a portion of the "mother yeast" in the proportion: 30-50 cm3 per 1 liter of setting (it should be 3-5% of its volume). Mix everything by moving the bottle in a circular motion, and stirring inside with a clean, scalded spoon or wooden spatula. There should be 1/3 of the space left in the bottle above the liquid level so that the fermentation process can proceed without problems.
4. Close the balloon with a cotton wool stopper, then tie it with a clean piece of cloth and put it at room temperature (15 to 25 degrees Celsius). Fermentation takes about 20 days. Pour the second portion of sugar into the balloon on the seventh day, and the third - on the fifteenth. To do this, pour out some fermenting mantle, mix the sugar in it, and then pour it into the balloon. The whole thing should be mixed, and also, when adding the third portion of sugar, replace the cotton wool cork with the cork with the fermentation tube. Put the balloon aside for another 30 days.
4. After this time, remove the clarified wine layer using a specially designed rubber ridge tile or bottle, this time fully. To start pickling wine, you need to suck a little liquid from the bottle, and then lower the tube into the vessel, into which it should now flow in an even stream. The vessel to which the wine is to be pulled must be placed lower than the bottom of the balloon.
5. Cork the ridge tile, wrap the cork with the fermentation tube with cotton wool, and place the vessel in a room with a temperature of about 12 degrees C. After 3 months, take the wine back into clean bottles, cork tightly, seal it and store it lying down. The wine is drinkable after a few months.
Homemade dark grape wine without yeast - recipe
To prepare homemade grape wine without yeast, you will need: 10 kg of fruit, 5 liters of water, 3.5 kgsugar.
1. Separate the clusters to make sure that no spider veins or midges have nested between them. Do not wash the fruit (it has a coating on it that replaces the yeast and facilitates fermentation), but immediately crush them into a homogeneous mass. However, do not use a mixer for this. It's best to use a special wine press, but a juicer, a manual grinder with a juicing or masher insert can replace it.
2. Place the fruit pulp in the bottle, pour 3 liters of lukewarm, boiled water. Add 2 kg of sugar dissolved in 1 liter of water. The cylinder should be 2/3 full. Mix everything well and close with a stopper with a fermentation tube. After 3 days, mix 1.5 kg of sugar with lukewarm, boiled water (the remaining 1 liter) and add to the bottle. Mix by moving the bottle in a circular motion and close.
3. After a week, drain the contents of the bottle and pour the liquid back into the washed bottle. Close it with a stopper wrapped in a sterile cotton wool tampon and leave it for about 1 month.
4. After this time, the wine should be poured into a gander or bottle, this time fully. Cork the ridge tile, wrap the cork with the fermentation tube with cotton wool, and place the vessel in a room with a temperature of about 18 degrees C. After 3 months, take the wine back into clean bottles, cork tightly, seal it and store it lying down. The wine is drinkable after a few months.