No water seal?
Well, okay!
An ordinary medical glove will help make homemade wine.
She will intelligently tell and show at what stage the drink will not let it peroxide and will greatly facilitate the process.
Homemade grape wine with a glove - general principles of preparation
Good wine is obtained only from dry harvested in sunny weather. It is advisable that at least three days pass after rain. You can not use berries sprinkled on the ground, otherwise the drink will have an earthy taste.
Fundamental rules:
1. Choose ripe grapes. Unripe berries have a lot of acid. In strongly ripened grapes, vinegar fermentation could already begin, which would ruin everything and the wine would not work.
2. Berries are not washed, as they contain natural yeast. But you need to sort out the grapes carefully, remove rot, litter, leaflets, cobwebs.
3. You need to crush the grapes with your hands, pestles, or feet, as you did before. It is not recommended to use a technique for chopping berries that can damage the bones and spoil the taste of the drink.
4. For homemade grape wine with a glove, it is convenient to use large cans of 10-20 liters with a standard neck. In this case, the capacity is filled by no more than ¾. There should be room for rising foam during fermentation.
5. Do not use metal objects in winemaking. You need to stir the future drink with wooden, glass spoons, spatulas.
The glove acts as a water seal. It does not allow oxygen to enter the drink, but gradually accumulates gas through a small hole in the finger. The degree of inflated determine the activity of fermentation. If the wine plays briskly, then the glove is additionally fixed with an elastic band.
Homemade grape wine with a glove (universal technology)
A simple recipe for homemade wine from grapes with a glove, which can be made from absolutely any variety: white, pink, black. You can mix several types if you need to determine the remains of the crop.
Ingredients
• 10 kg of grapes;
• 50-100 g of sugar per 1 liter of juice.
Cooking
1. Dry grapes must be removed from the garbage, passed by hand, not leaving a single whole berry.
2. Fold the pulp in a large enameled pot or barrel, cover with a clean cloth, leave in a warm place for four days. During this time, the mass will begin to wander, it is important that there is a place for foam, at least a quarter of the pan should be free.
3. Daily mix in the morning and evening with a spatula.
4. After 3-4 days, active fermentation will begin, the mass will foam well, rise. It's time to remove the pulp. A thick, top hat is collected by hand, squeezed well, discarded.
5. Juice is filtered through 2 layers of gauze, immediately poured into jars, filling no more than 70% of the total volume.
6. It's time to put on a glove. Do not forget to make a hole in one of the fingers for the exit of gases.
7. Now the container needs to be put in heat (from 16 to 25 degrees) for fermentation. If everything goes right, the glove will fully inflate.
8. Making sugar. After 3 days you need to taste the drink. If it becomes acidic, add 50 grams of sugar for each liter of product. To do this, a small portion of the drink is cast, mixed with sugar, heated on a stove until dissolved. Warm syrup is mixed with the rest of the mass.
9. After 3-4 days, you need to try the drink again. If acid appears, sugar is added repeatedly. For the active phase of fermentation (14-28 days), you can make up to 4 times, taking into account your taste.
10. After about 3 weeks, the glove will fall off, which means that the active fermentation phase has ended. A layer of sediment will appear at the bottom of the bottle. A translucent drink needs to be drained from it. To do this, use a tube, pour the drink into a clean jar. The glove is no longer useful, the jar is closed with a nylon cover.
11. Now the stage of quiet fermentation or ripening will begin. Its duration is from 40 days to a year. More home wine is not recommended. During this time, the drink will lighten, a precipitate may again appear, which must be removed. Once the wine is clear, it can be poured into bottles.
Homemade grape wine with glove and water
Technology for making lighter homemade grape wine with a glove. Adding water dilutes the sugary taste, the drink is pleasant, delicate. Yeast helps to play such a drink.
Ingredients
• 2 kg of grapes;
• 400 g of sugar;
• 10 g of wine yeast;
• 3 liters of water;
• 1 tsp almond essence.
Cooking
1. We sort the grapes, knead, dilute with filtered water.
2. Leave it warm for 4 days, wait until the wort is ready, filter, squeeze the liquid.
3. Add 200 g of sugar, yeast and almond essence, stir.
4. Put on the glove, leave for 4 days.
5. Add another 100 g of sugar, stir and leave for further fermentation. We periodically try the drink, if necessary, add more sugar to your liking.
6. Once the glove falls off, remove the wine from the sediment using a thin hose.
7. Remove the glove, cover the jar with a nylon cover, leave for another week. Remove the beverage from the sediment again.
8. Now it can be left to ripen for a period of 1 to 12 months.
Homemade grape wine with glove (fortified)
Correctly wine gains degrees by adding the right amount of sugar. But at home it is difficult to achieve a fortress of more than 10 degrees. In this case, alcohol is used for fastening.
Ingredients
• 5 kg of Isabella grape variety;
• 600 g of sugar;
• 1 liter of alcohol;
• 100 g of sugar for every liter of juice.
Cooking
1. Mash the berries, cover, leave for three days.
2. Strain the juice, wring out the whole pulp, add granulated sugar, immediately pour out all 600 grams. Stir until all the grains have dissolved.
3. Now the future wine needs to be poured into a jar, put on a glove, left for 10 days.
4. Now you need to add more sugar at the rate of 100 g per liter, while adding 200 ml of water. If you have 5 liters of drink, you need 500 g of sugar and a liter of water. Warm the mixture on the stove.
5. Add warm syrup to the wine, pull on the glove again, leave to ferment for another 5 days.
6. Now you need to add alcohol at the rate of 200 ml per liter of drink. Pour immediately into wine, stir, pull on the glove. Wait for the fermentation to complete.
7. Once the glove falls off, you need to drain the wine from the sediment, remove for ripening.
Homemade grape wine with a glove (juice)
You can make wine from grape juice. But in this case, it should be fresh and just cooked. Extract the juice in any convenient way.
Ingredients
• 10 kg of grapes;
• 5 g of concentrated wine yeast;
• 3 kg of sugar.
Cooking
1. Squeeze juice from grapes, mix with half sugar and wine yeast until dissolved, pour into a jar.
2. Install a glove with a small hole, leave for a period of 20 to 28 days.
3. Every 5 days taste the taste of wine, if you feel acid, add more sugar at the rate of 50 g per liter.
4. As soon as the drink stops playing, remove it for the first time from the precipitate.
5. Close the capron lid, lower it into the basement. Air temperature should not exceed 15 degrees.
6. After a month, you can re-remove the drink from the sediment. Leave the wine to mature for 3-4 months.
Homemade grape wine with Muscat glove
The recipe for nutmeg, blending wine, for which you need two grapes: "Isabella" and "Lydia". But a mixture of sage, oak bark and elderberry will give a special aroma to the drink.
Ingredients
• 1.2 liters of juice from grapes "Lydia";
• 0.8 liters of Isabella juice;
• 320 g of sugar;
• oak bark, sage, elderberry flowers.
Cooking
1. Prepare pure grape juice. To do this, knead the berries well, leave for several hours. Then with our hands we squeeze the pulp well, filter the drink through two layers of gauze. Filter juice is not necessary.
2. We measure the amount of juice of each type, following the recipe.
3. 200 g of granulated sugar is added, everything is thoroughly dissolved, a glove is installed.
4. The wine is left until the end of the active fermentation phase. Every 3-4 days, a spoonful of granulated sugar is added to it to maintain the process.
5. Once the glove falls off, you need to remove the drink from the sediment.
6. Pour the wine into a clean jar. It's time to add a gauze bag with a piece of oak bark, sage, elderberry flower. Not much needed.
7. Close, leave for a month.
8. Now the wine must be removed again from the sediment. This bag of aromatic additives needs to be removed.
9. If the aroma of the wine is not saturated enough, you can add a new bag with oak bark and sage, leave the drink to ripen for another 2 months.
Homemade grape wine with a glove - tips and tricks
• The optimum fermentation temperature for wine from light berries is from 18 to 22 degrees. If the drink is made from dark grapes, then it will play better at 20-28 degrees.
• Homemade wine is hard to store. It stands wonderfully in the basement for one year at temperatures up to 10 degrees, then the taste worsens.
• In winemaking, it is very important not to miss the stages so that the wine does not peroxide, does not turn into vinegar. Usually, a special calendar is started for this, the dates and amount of additives, the fermentation period, and the room temperature are noted in it. Through trial and error, they find their perfect recipe.
• If the summer was rainy, sour grapes or did not have time to ripen in the sun, feel free to increase the amount of sugar.
• Grapes very quickly turn into vinegar. Therefore, the harvested grapes must be processed immediately on the same day.
