Getting a natural high-quality low-alcohol wine at home is quite a difficult and time-consuming process, especially for a novice winemaker.
Red and White Wine Making
In all cases, the starter wineIt is prepared almost the same. 10 days before the wine is delivered, it is necessary to pick ripe berries - raspberries or strawberries. Berries are taken only ripe and clean. Do not wash with water - wash away the natural yeast that is on them.
For 1 liter of water we take 2 cups of berries and 1/2 cupSahara. The resulting mixture should be well shaken and put in a dark place (at a temperature of + 22- + 24 degrees) to undergo the fermentation process. The preparation of the starter will take from 3 to 5 days. Then you need to filter it - and the leaven is ready.
In order for the wine to be cooked in whitemethod, you must use those grapes that do not have the color of the pulp and juice. The red method, on the contrary, requires the use of clusters with an intense color of juice and pulp that have a specific flavor.
Также следует обратить внимание на то, что в the process of fermentation (by the red method) in the wort to the surface floats the pulp, forming the so-called "cap". To prevent the appearance of mold on the "cap" it must be periodically (several times a day) mixed with the total fraction.
In order to prepare a drink in largevolume, starter wine will also be needed in larger quantities. In such cases, the fermentation of the wort and the preparation of the final product is carried out in large barrels made of wood. In the process of preparing a small displacement glass containers are mainly used (cans or bottles).
How to make a starter wine?
As previously written, the cooking processA low-alcohol beverage at home is considered to some extent demanding to comply with certain conditions. For example, the preparation of starter wine is allowed once a season. Also, it can not be stored for a period that exceeds more than 10 days. To obtain high-quality wine, it is necessary to observe a proportion of 10 / 0.2-0.3 l (wine / ferment for wine).
Often there is a direct need to putfermented juice from those fruits and berries that ripen late. These are plums, apples, gooseberries or late ripening grapes. In this case, the starter wine is replaced by sediment, which is formed in the process of fermentation of the wort of earlier fruits. The proportion of sludge and wort (being in the fermentation stage) is 1 / 1.5%.
A product such as sourdoughprepared at any time suitable for you. The main thing is to always respect the proportion: 2/1 / 0.5 (berry / water / sugar). If you are preparing a starter from the fruit or berries that are used to make wine, then it is recommended to add more than 3% of the total displacement. This will improve the fermentation of the wort.
Winemakers of the southern regions use naturaljuice for the preparation of different varieties of dry wines, without any additives. Juice of grapes grown in the south, has an increased percentage of sucrose with low acidity of the product. Also, the amount of yeast that is in the berries makes it possible to get an increased intensity of fermentation of the wort from the first days, even without adding the leaven.
