Homemade wine from grapes without water. Homemade dry wine - the best cooking recipes

Dry wine is called without sugar or with a minimum content (up to 0.3%). During fermentation, the yeast processes all the fructose in the juice, but the drink is not artificially sweetened. Such wines are considered the most natural, tasty and healthy, but require high quality raw materials. I will tell you how to make homemade dry wine from grapes (red or white) using a simple, effective technology. The recipe uses only berries.

To make dry wine, you need grapes with a sugar content of at least 15-22%. The sweetness of berries depends on the variety and region of cultivation. The colder the climate, the more sour the fruits of grapes (of the same variety).

In industry, sugar content is determined by special devices - a refractometer or a hydrometer with a measuring cup. But the presence of such devices among novice amateur winemakers is very rare. Therefore, the sweetness of grapes at home has to be set approximately, focusing on taste. The main condition is that the berries should not be sour and tart, otherwise there may be problems with fermentation, and the finished drink will be very weak.

The fact is that the strength of homemade dry wine depends on the sweetness of the berries, 1% sugar in the juice gives 0.6% alcohol. For example, with a sugar content of 15%, a wine with a strength of 8-10% is obtained.

Before starting cooking, all used containers must be washed with boiling water and wiped dry, otherwise third-party odors or even mold may appear in the finished wine.

Ingredient:

• grapes - 20 kg.

dry wine recipe

1. Preparation of grapes. Ripe berries, collected in dry weather, are separated from the ridges and carefully sorted out, discarding unripe, too small and rotten. This is a very important step, because scallops and spoiled berries degrade the wine, making it unnecessarily sour, tart and bitter. It is impossible to correct the taste of a drink from poor raw materials.

Attention! Grapes cannot be washed. On the surface of the peel live wild wine yeast, necessary for normal fermentation, water washes them away. If the berries are dirty or dusty, I recommend wiping with a dry cloth. For the same reason, grapes should not be harvested in rainy weather.

2. Getting the wort. The sorted berries are immediately crushed with your hands. The bones must remain intact. Therefore, I do not recommend crushing grapes with a press. Next, you will need not only juice, but also pulp (pomace).

The skin and pulp of grapes contain substances that largely shape the taste of wine. Manual processing of berries promotes the natural release of these beneficial substances and creates suitable conditions for fermentation. The mixture of juice and pomace is called "wort".

3. Preparation for fermentation. Capacity with a wide neck (bucket, can, enamel pan, etc.) fill three-quarters of the wort, cover with gauze. Further in the course of this stage, the technology for making dry white and red wines is slightly different.

Must for dry white wine to defend during the day at a temperature of 20-25°C. Then drain from the sediment, squeeze the pulp with your hands through gauze. Pour pure juice into a fermentation container with a narrow neck.

Red dry wine is made by the method of initial fermentation of the juice along with the pulp. The container is 3-5 days in a room with a stable temperature of 18-30°C. A day later, the pulp rises up, forming a “cap” on the surface. This dense layer must be knocked down by stirring the must 2-3 times a day, otherwise the wine may turn sour.

The fermenting must foams abundantly, has a rich red color and a characteristic wine aroma. At the indicated time, drain the liquid part from the sediment, squeeze the pulp through cheesecloth or cloth. Pour all the juice obtained (drained and squeezed) into a bottle with a narrow neck.

Wort is ready

4. Fermentation. Fill containers for fermentation with juice no more than 2/3 of the volume. Free space is needed for the emitted carbon dioxide, which increases the pressure inside the bottles.

To prevent contact of the wort with air, install a water seal on the neck of the container (see photo). An alternative option is a medical glove with a hole in one of the fingers (pierce with a needle). There are also special closures for glass jars.

Hydraulic seal scheme Glove Cover-shutter

The container must always be in a room with a stable temperature of 16-28°C. Active fermentation lasts 25-50 days. Its completion is evidenced by the prolonged absence of bubbles in the water seal or a lowered glove. The drink brightens, and sediment appears at the bottom.

5. Maturation. Pour young wine carefully into storage containers, being careful not to touch the sediment. The easiest way to do this is through a thin tube, setting the containers to different heights (capillary principle). Fill the vessels with homemade dry wine to the very neck and close the lid tightly to prevent contact with air.

The taste of young wine is sharp and unbalanced. This problem is solved by aging in a cellar or cellar at a temperature of 6-16°C. I recommend aging dry white wine for at least 1 month, red - at least 2-3 months. The taste only gets better with time.

As sediment appears at the bottom with a layer of 2-4 cm, it is advisable to filter the wine by pouring it into another container. When the sediment no longer appears, the drink can be bottled for storage. If the temperature regime is observed, the shelf life is 3-5 years.

The video shows the technology of making dry white wine.

The desire of many people to eat the most healthy food has not bypassed home winemaking. Increasingly, when making your own wine, recipes are being used that do not involve the addition of additional sugar.

Be prepared for the fact that natural grape wine made at home without added sugar will turn out completely dry. This means that all the natural sugar contained in the grapes will be processed by the yeast into alcohol.

Dry wine is, in fact, the basic product of winemaking, when grape juice, fermented under natural conditions without diluting it with water and adding sugar, turns into an alcoholic drink. All other wine recipes - sweet, sparkling, fortified, dessert and so on - are just taste experiments and artificial interference in the technology of the fundamental process. Dry wine is considered the purest and healthiest, and the recipe for making it is extremely simple.

Usually, to make grape wine at home according to the classic recipe, amateur winemakers use natural yeasts for fermentation, which are found in abundance on the skins and ridges of berries. This is the same whitish plaque visible to the naked eye. When harvesting, carefully cut the clusters and place in a wide flat container for carrying, being careful not to rub off the coating. Berries should never be washed before crushing. With this gentle handling, the wild yeast will survive on the surface as much as possible and provide you with a quality fermentation.

The alcohol content of a drink obtained with the help of wild yeast cannot be more than 12–13 °. And this is quite understandable, since the maximum sugar content of technical grape varieties under favorable ripening conditions is 20–22 Brie. And we know that about 0.6% of alcohol is obtained from one gram of sugar. There are new varieties of grapes with a sugar content of up to 28-32 Brie, but these are mostly table varieties, eaten and not used for winemaking.

For the production of dry red wines, technical grape varieties such as Merlot, Cabernet Sauvignon, Pinot Noir and others are suitable. For whites, respectively, Chardonnay, Tokay, Riesling, Muscat and others. This is a world classic. But in our time, many technical varieties have been bred for central Russia. Table varieties, as mentioned above, are unsuitable for making wine, but technical varieties are quite eatable, and wine is made, of course. Grapes, bred specifically for central Russia, ripen quickly, managing to gain the required amount of sugar over a not very long and warm summer, to put it simply, to ripen. These varieties, which is very important, are frost and disease resistant.

So, if you are going to plant grapes on your plot for the purpose and enjoy them, and make natural wine without any additives, including sugar, you need to choose the sweetest variety with a natural sugar content of at least 20 Brie. With such a sugar content, you will not have to indulge in any tricks when making wine at home. You can find out which varieties are grown for wine production in your area by talking to local winemakers.

If you already have grapes, you need to determine its sugar content. What is it for? To understand what kind of wine we can count on in terms of alcohol content. What for? The fact is that if the grapes you have have too little sugar content, for example, as in the well-known Isabella, about 17 Brie, then at the output we will get a wine with an alcohol content of about 10 °, and in unfavorable years, when the summer is cold and rainy, and even less so. Such low-alcohol drinks are very unstable, they are poorly stored and are subject to many diseases and vices.

There are many recipes for unsweetened grapes. As a rule, sugar is added to the wort from it, thus increasing the alcohol content. A sufficient amount of alcohol, as well as a large amount of sugar in dessert wines, is a good preservative-stabilizer that blocks the action of pathogenic bacteria. Of course, you can save wine with a low alcohol content, but for this you will have to apply at least pasteurization.

How do you know how much sugar is in your grapes? To do this, you can use tables that are easy to find on the net, which present the main characteristics of different grape varieties, including sugar content. But these are pretty average values. As noted above, the place of cultivation, climatic conditions, the location of the vineyard on the cardinal points and more are of great importance. Therefore, for a more accurate measurement, home winemakers use a special device that measures the sugar content of the must by its density, it is called a refractometer.

If you are the proud owner of a sweet grape, you can easily make a great wine at home without adding sugar using one of the recipes below.

We remind you that according to the white method, you can make a drink from both white and red grapes. But according to the red method, that is, fermenting juice on the pulp, they make wine exclusively from dark grape varieties.

Natural wine from grapes according to the white method without added sugar

Preparation for making wine according to this recipe is the same as for all the others. The only thing that should be taken especially carefully is the time of harvest. Grapes should ripen, but in no case overripe. A couple of weeks before the scheduled date, try the berries hanging from different sides of the vineyard, at different heights, for sweetness. As soon as you feel that the sweetness does not increase, and the acidity stays at the same level for a couple of days, it's time.

Harvested grapes, not mine, immediately carefully sort through, separating unripe, rotten and moldy berries and removing the ridges. Then squeeze the juice from the berries. To do this, you can use a clean bag of sugar. Load the berries into a bag and place it in a large saucepan or bowl. Start squashing the grapes through the bag with your hands or with a kitchen masher, whichever is more convenient. After crushing the berries, twist the bag, thus squeezing the juice through the pores of the bag. This should be done as quickly as possible to avoid oxidative processes that change the color of the juice. The resulting liquid will be very cloudy, with pieces of skin, scraps of combs and other suspended particles. It is necessary to let it stand in a cool place for 12-18 hours, and then drain it from the sediment. It is better to defend the juice in the refrigerator, at low temperatures, oxidative processes slow down, which will prevent the juice from turning brown. Draining from the sediment, we send the juice for fermentation in an open container at a temperature of 16–20 ° C. Compliance with the temperature regime is extremely important when making wine without the addition of sugar. If fermentation occurs at a higher temperature, it will go much faster, from this the wine can lose up to 2% of potential alcohol. At lower temperatures, fermentation can drag on for a long time, be very sluggish, and then you have to “cheer up” it, which is also undesirable.

Pre-washed dishes for fermentation are filled with juice by three quarters of the volume. Since in this recipe fermentation occurs without the participation of the pulp, bottles with a narrow neck are suitable. Partial filling of dishes leaves room for carbon dioxide, which is produced by yeast during alcoholic fermentation. Carbon dioxide at the beginning of fermentation forms a protective barrier, preventing contact of the wort with oxygen, but gradually it becomes less and less. In order for excess carbon dioxide to come out, and oxygen not to be able to contact the future wine, a water seal is installed on the dishes or a medical glove is put on, puncturing 1-2 holes between the fingers with a needle.

The wine will ferment for about three weeks. The end of this process will be indicated very rarely by bubbles emerging through the water seal or a fallen glove. At the end of rapid fermentation, the wine is drained from the sediment using a siphon into a clean dish. When draining, avoid contact of the wine with oxygen, so that it does not oxidize.

Now comes the turn of "silent" fermentation, which takes place without intensive gas evolution. The container is filled to the top with wine, tightly closed and left for fermentation for about another three weeks. Then it must be drained from the sediment again, and again a month later. Each time when pouring, add wine to the top from small bottles prepared in advance from the same batch. This is extremely important to prevent acetic acidification of the wine.

With each new precipitation, the wine should become more and more transparent. If, nevertheless, it is cloudy, carry out cryostabilization, leaving the vessels with wine at a temperature of 0 + 6 ° C for a couple of weeks. Tartar will precipitate, the turbidity will go away.

Your white wine is ready. You can enjoy it in a friendly company or bottle it and send it to a cellar or other dry room with a temperature of + 13-15 ° C for storage.

Natural wine from grapes according to the red method without added sugar

To make red wine, it is fermented on the pulp. The pulp is the pulp obtained after pressing the grapes, consisting of juice, pulp, skin, seeds of berries and in some cases bunch twigs. A separate question that you must answer for yourself is the separation of the combs. To do it or not, everyone decides for himself, depending on his taste preferences. The branches contain tannins, which then pass into the wine and give it astringency.

We collect the grapes, as indicated in the recipe above. We prepare in advance clean dishes for fermentation. It should be a vessel with a wide mouth, since fermentation on the pulp involves stirring the must several times a day. If the bottle is with a narrow neck, it is extremely inconvenient to do this.

We sort through, do not wash, and begin to press. The main thing is to crush all the berries and not damage the bones. Then we fill three-quarters of the volume of dishes with the resulting wort, cover with gauze and leave to ferment. The gauze will prevent wine flies from appearing. Fermentation will begin in a few hours. A cap will rise to the surface, consisting mainly of peel and other hard particles. It must be knocked down, periodically, three to four times a day, stirring the wort. On the fourth or fifth day, the skin will give the wine most of the coloring pigment and become whitish, then the must must be filtered, passing through a cloth or other filter, and squeezed out the pulp. Pour the resulting liquid into the fermentation vessel by three quarters. At this stage, bottles with a narrow neck can already be used. Put a water seal on the throat or put on a glove. The stage of "stormy fermentation" will begin. After its completion, we drain the wine from the sediment and then proceed according to the previous recipe.

That's basically it. The recipe for making natural wine without adding sugar, water and chemicals is extremely simple.

If you have tried your young wine made according to the first or second recipe and found that there is very little alcohol in it, but, let’s say, it turned out to be a lot of wine, and you plan to store it for some time without changing the taste of the resulting drink by adding alcohol or sugar, pasteurize wine bottles. This will protect your drink from souring and other troubles.

• in red
• in white.

The difference is that in red, first the wine goes through fermentation, then clarification.
In white, on the contrary, the juice is first clarified, then put on fermentation.
​

There are also variants of the drink recipe, red wine for white, white for red.

Water and sugar in grape wine

Grape wine must contain only grapes. Water is completely excluded. If the juice turned out to be very sour (brings the cheekbones and pinches the tongue), in extreme cases it is allowed to add water for homemade wine. But remember - the more water, the worse the quality of the wine. And beet sugar can not be added, except in cold years (50-150 grams per liter of juice), but no more than once every four years (EU rule for chaptalization).
Grape sort. Sometimes some people make wine from Alpha (popularly called Isabella), very sour, add water. Isabella is not exactly a grape in the classical sense, but vitis labruska (another species), and the wine from it is obtained with methylate. It is necessary to abandon this variety, and plant the correct varieties, vitis vinifera or hybrids.

Winemaking in red with fermentation on the pulp

Stage 1. Preparation of sourdough for homemade dry wine

1. Sourdough is best done on selected (sold in online stores) yeast - CKD. Fermentation on a pure yeast culture is always predictable and pronounced, the yeast is characterized by high alcohol content and high start reliability even under adverse conditions. Good for grape wine or .​​

1. But for better reliability, it is better to pre-prepare the yeast, for this, dilute the nutrient mixture (app. 1) 1 tsp. per 10l in warm water (+40g), stir thoroughly.

• After 10-15 minutes, add yeast according to the scheme, stir and allow to cool slightly to room temperature. ​
• Then add a portion of berries (50% of the volume of the starter), crushed to a state of pulp and put in a warm place.
• After 1-3 hours, fermentation will begin, which is easy to control by the presence of foam. Add another 50% crushed berries.

Stage 2. Preparation of pulp for natural grape wine (Appendix 2)

1. It is necessary to separate the berries from the groney, choose rotten and spoiled ones.

1. Preliminary measurements are recommended:

• determine sugar content with a refractometer
• titrate the acidity of the juice
• measure PH
• total weight

All these parameters will be useful in the further production of grape wine at home.

1. Place the berries in a clean glass or plastic container, in which crushing will take place in the future. Add a fermentation stopper (Appendix 3) (potassium pyrosulfite) 5-15g / 100l to the container with berries according to the scheme, depending on the pH of the juice (Appendix 4). It is better to crush the berries with your hands, you can use a wooden pestle, a pusher. If there is a mechanical fruit grinder (crusher-crusher), then the process will be faster.

1. To prevent juice oxidation, grinding should be carried out in a cool, dark place (in the basement), or the berries should be pre-cooled.

Stage 3. Rapid fermentation of homemade wine

1. Fermentation is best done in a dark, cool place at the temperature indicated in the instructions for this type of yeast (+ 18-24 gr.)

• Add the finished yeast wiring to the pulp
• Stir thoroughly
• Cover to keep out small flies
• Twice a day, stir the pulp, periodically drown the pop-up cap of the pulp in the juice

In order for fermentation to take place in a drowned pulp, there are certain oppressions that are not difficult to do. It can be a small plastic mesh with oppression wrapped in a plastic bag. In this case, mixing can be reduced to 1 time per day.

1. For better extraction of aromatic substances from berries, it is desirable to use a softening enzyme. or Lallzyme EX-V 2g/100l, for flavor retention OPTIRED 20-30g/100l.

1. Fermentation and joint maceration (destruction of berry cells and dissolution of aromatic substances in alcohol) can take place as residual sugar is found in the pulp with attenuation, but for better complete fermentation of everything, it is necessary to add FERMAID E 20-30g / 100l nutritional top dressing to the pulp.

1. Long-term tincture on the pulp gives a high-tannin coarse wine, therefore it is not suitable for all varieties, long-term maceration is carried out for slightly colored, poorly releasing aromas, varieties such as Pinot Noir, for ordinary wines - they limit the fermentation time (7-10 days) ​​

1. To enrich weak wine material, you can add tannins 5-15g / 100l (to taste and desire) ( ) ​​​​​

1. The final fermentation can be seen by the absence of foam and the lowering of the pulp cap. It can be determined by a burning match by the presence of carbon dioxide released, if it goes out, then fermentation is still taking place. The next stage is pressing and pouring for subsequent quiet fermentation.

Continuation of the recipe for how to make grape dry wine at home, read the following article:

Applications:

1. ActiFerm - starting feed to start fermentation of CKD sourdough;
2. Pulp - mechanically crushed berry in its own juice;
3. Fermentation stopper / Potassium pyrosulfite (E-224) - a preservative sulfur preparation, suppresses harmful flora in food production, an antioxidant, the total amount of sulfur as a whole is not more than 0.2 g per liter (0.4 pyrosulfite)
4. Recommended dose at the beginning of fermentation:

for white wines:

• pH 2.8 - 40 mg/l;
• pH 3.0 - 80 mg/l;
• pH 3.2 - 120 mg/l;
• pH 3.4 - 140 mg/l;
• pH 3.6 - 160 mg/l;
• pH 3.8 - 240 mg/l.

for red wines:

• pH 2.8 - 30 mg/l;
• pH 3.0 - 50 mg/l;
• pH 3.2 - 80 mg/l;
• pH 3.4 - 100 mg/l;
• pH 3.6 - 120 mg/l;
• pH 3.8 - 200 mg/l.

Dry wines, which are so deliciously fragrant in the summer and the sun, can be made at home. There are several ways to do this, as well as a number of certain rules, following which you will make white or red wine yourself, without the risk of “enriching” your body with harmful dyes and preservatives.

Photo Shutterstock

Grape preparation

For the preparation of dry wine, unripe, overripe or rotten grapes should not be used. The right amount of sugar will be contained only in fully ripened berries - if the weather is quite sunny, you can take your time picking the grapes from the bush, but let it soak in the sun. After collecting the berries, push them in an enameled bucket, wait for the maximum release of juice and cover the bucket with clean gauze. The grapes will ferment in it for the first five days - do not forget to stir it once a day with a wooden spatula.

When making dry wine, remember that it should be almost free of sugar (or a maximum of 0.3%). With its high content, the drink will lose all its lightness and part of the taste.

In rainy weather, it is advisable to collect the berries as quickly as possible, since homemade grapes do not like an excess of moisture. It may develop gray rot, which will make it unsuitable for making homemade dry wine.

Wort fermentation

Dry wine is obtained by complete fermentation of grape must with crushed grapes. During the fermentation process, alcohol increases the amount of wine yeast in the must. When 7-8% alcohol of the total volume of wort accumulates in the tanks, fermentation stops and after-fermentation begins, which lasts from two to three weeks. As the fermentation subsides, you need to add wine from the same grapes to the containers - this will reduce the amount of air above the surface of the must.

Be sure to install water seals on the bottles so that oxygen does not enter the wort, which promotes the growth of acetic bacteria and other harmful microorganisms.

After the fermentation finally ends, and the wine brightens, you need to carefully drain the sediment and pour the resulting liquid into another clean container (smaller), filling it up to the cork and placing it in a cool room. There the wine should be at least a month.

Preparing dry white wine

Having collected ripe grapes of white varieties, dry and crush it. Place the resulting wort in containers, then add diluted wine yeast (10% of the total must volume) into it. The must will begin to ferment vigorously for four to five days, during which it must be stirred periodically, making sure that the thick does not come into contact with air, which destroys its dyes and wine yeast is formed in it.

After the rapid fermentation subsides, top up the containers with fresh wort every two days.

Now the stage of quiet fermentation begins, which will last from three to four weeks. After the final cessation of fermentation (gas bubbles cease to be released through the water lock), try the wine for sugar - it should not be felt. Close the container with an airtight stopper and place it in a dark, cool room to settle for two weeks. When the wine is clarified, and sediment falls to the bottom, strain the liquid and store it at a temperature of no more than 15 degrees.

Preparing dry red wine

To make dry red wine at home, gather ripe grapes, separate them from the branches, crush them and place them in containers along with the berry thick. Before this, in no case do not wash the berries, so as not to wash off the yeast bacteria. The duration of the must fermentation in containers will be from seven to ten days, the temperature should be 18-24 degrees.

After the rapid fermentation has subsided, the color of the wine should be intense - if it is still inexpressive, leave the wine to steep for a few more days. Then drain the wine from the container by compressing the grounds and pouring the resulting wort into bottles (fill 70% of the container). Don't forget to install water seals. Red wine will be fermented in the same way as white wine, but it needs to be aged a little longer - about two to three months, so that the quality and grape taste improve significantly.

If the wine seems sour during the preparation of the must, it can be diluted with pure spring water.

Making wine from grapes is a rather troublesome process, requiring a lot of time and technology. However, even novice winemakers can master this science. Read our article on how to make wine from grapes.

Making wine from grapes at home involves several steps. To begin with, you need to carefully select the berries and choose only ripe and undamaged rot. Before preparing the must, the berries should be separated from the twigs and in no case should they be washed, so as not to wash off the wild yeast on the surface of the berries.

The crushed berry mass must be left to settle for a couple of days, then strain, squeeze the juice from the berries through cheesecloth. If necessary, add sugar and send the juice for fermentation, closing the container with a special water seal or a rubber glove.

The fermented juice should be carefully poured into a clean container, without disturbing the sediment formed at the bottom of the container. This is done using a special tube in the shutter.

The resulting wine is bottled and sent for maturation. The longer the wine ages, the tastier and richer it will be.

Wine from Isabella grapes at home

Fragrant sweet wine with a strength of 9-12% from the grapes of the famous variety.

You will need : 15 kg of grapes, sugar to taste, water if necessary.

Cooking. Crush the berries selected for making wine with your hands or with a potato press. Leave the resulting pulp for 3-4 days and stir 1-2 times a day. Then strain through cheesecloth and squeeze out the juice. If it turned out too sour, add 50-500 ml of water to it (per 1 liter of juice). Pour the juice into the bottle, filling it 2/3, add half the sugar (at the rate of 100-150 g per 1 liter of juice), seal it tightly with a water seal or put on a rubber glove with a hole made in one finger on the neck and leave it in a dark room with room temperature (16-22°C). After 5 days, add half of the remaining sugar, diluting it with 0.5 liters of expressed fermenting juice and pouring it back into the bottle. After another 5 days, add the remaining sugar. In total, fermentation will last 35-70 days. When the glove falls off, the wine itself brightens, and the sediment sinks to the bottom, carefully pour the wine into a clean container, removing it from the sediment. At this stage, you can add more sugar, leaving for 7-10 days under a water seal. Seal the container well and place in a cool (6-16°C) dark place to age. After 3-6 months, aged wine can be bottled and stored in a cellar or refrigerator for up to 5 years.

Simple grape wine

Not a complicated recipe for making wine from grapes, which even a novice winemaker can handle.

You will need : 10 kg of grapes, 2.5-3 kg of sugar.

Cooking. Pick the berries from the bunches and crush them with a press until the juice appears. Cover the container with the grape mass with gauze, leave at room temperature for 4-5 days, stirring 2 times a day. Then strain the juice through a colander into a bottle, and squeeze the berry mass through cheesecloth. Add sugar to the juice, mix well, put a glove on the neck of the bottle and leave to ferment for 14-21 days. When the glove deflates, pour the wine into a clean container, carefully removing the sediment, and place in a cool place for 30 days. Every 10 days, pour the wine into a clean container, removing from the sediment. Then pour into bottles and keep the wine for another 30 days in a cool place.

House wine made from white grapes

Delightful wine with a unique aroma and a pleasant transparent amber color.

You will need : 10 kg of grapes (Chardonnay, Sauvignon Blanc, Riesling, Pinot Blanc), 3 kg of sugar.

Cooking. Crush the grapes until juice is obtained and leave at room temperature for 5 days, stirring the berry mass from time to time. Then strain and lightly squeeze the settled juice through cheesecloth into a clean bottle, add sugar to taste (depending on the sweetness of the grapes and the desired finished drink). Close the bottle with a water seal (or rubber glove) and leave to ferment for 3 weeks. After fermentation, carefully strain the wine so as not to disturb the sediment, bottle, cork and place in a cool place for 4 weeks to age.

Homemade wine from red grapes

The finished wine, prepared in compliance with the technology, is very fragrant, with rich color and bright taste.

You will need : 5 kg of grapes (Pinot Noir, Merlot, Cabernet Sauvignon, Isabella varieties), 1.5 kg of sugar.

Cooking. Sort the berries, remove bunches and low-quality berries and crush. Strain the juice, pour into a saucepan and heat slightly to dissolve 750 g of sugar in it. Place the squeezed berries in a bottle, pour sweetened juice, cover with gauze and leave in a dark, warm place for 5 days. Stir the berry mass twice a day. Then strain and squeeze the suitable mass into a clean container, add the remaining sugar, mix and close with a water seal or rubber glove and place in a shaded warm place for 3 weeks. As soon as the fermentation process is over, pour the wine into a clean container, trying not to disturb the sediment, cork and leave in a cool place to brew for another 4 weeks. Every 10 days, pour the wine into a clean container, removing from the sediment. Then place the container of wine in the refrigerator and leave for at least another 4 weeks.

Wine from grapes with water

Adding water makes the wine taste softer. The main thing is to keep the right proportions.

You will need : 5 kg of grapes, 3 kg of sugar, 12 liters of water.

Cooking. Sort the berries, crush them in an enamel bowl and leave for 3 days, covering the container with gauze. Stir the berry mass 2-3 times a day. Strain it and squeeze the juice from crushed berries into a bottle, add a third of sugar, stir well, close with a water seal and leave to ferment in a dark, warm place for 1-2 months. Once a week, pour the juice into a clean bowl, carefully removing from the sediment. In the first 10 days of fermentation, add the remaining sugar in two doses. After another week, dilute the strained juice with water. When the fermentation is over, pour the finished wine into bottles and leave to ripen in a dark, cool place. The longer the wine ages, the tastier it will be.

Homemade dry grape wine

To make dry wine, use grapes with a sugar content of up to 20%.

You will need : black or white grapes.

Cooking. Crush the carefully selected grapes by preparing the must, and leave to stand in a warm place for 3-5 days - for dark grapes and for a day - for white grapes, until the crushed berries (pulp) rise to the top. Then strain the juice and squeeze the pulp through gauze into a container with a narrow neck, cover with a rubber glove or water seal and leave the juice to ferment for 10-25 days at room temperature. When fermentation is over, pour the wine into a clean container without disturbing the sediment, and let it ripen in a dark, cool room for 1 month (for white wine) or 2-3 months (for red wine).

Homemade wine from Moldova grapes

The right wine from Moldova grapes turns out to be sweet, rich ruby ​​color, with a pleasant tart aftertaste.

You will need : 30 kg of grapes, up to 5 kg of sugar, up to 10 liters of water.

Cooking. Sort the berries, crush and leave for 3-4 days, stir every day. Then strain and squeeze the juice, add sugar, close the container with a water lock and leave to ferment in a warm, dark place for 1-2 months. After the end of fermentation, pour the wine into a clean container, remove it from the sediment, and send it to ripen in a cool place for up to 6 months.

Homemade wine from Lydia grapes

The finished wine from the Lydia grape variety has a strawberry aroma and a pleasant taste.

You will need : 10 kg of grapes, 3 kg of sugar.

Cooking. Crush the selected berries, transfer to a deep container, cover with gauze and leave in a dark place at room temperature for 5 days. Then strain the juice into a large jar or bottle, removing the pulp, add sugar, mix well, close and leave to ferment in a dark place for 3 weeks. Then, carefully using a tube in a water seal (if one was used), remove the wine from the sediment, bottle it and place it in the cellar for at least 40 days to mature.

Homemade grape wine without sugar

To make the wine tasty and not sour without adding sugar, use sweet varieties of grapes for cooking.

You will need white grapes.

Cooking. Crush the selected berries and let stand for 12-18 hours in a cool place, then filter and remove the pulp. Pour the resulting juice into a bottle, close the shutter and leave to ferment at room temperature for 3 weeks. Then pour the wine into a clean container, close it tightly and leave to ferment for another 3 weeks. After a while, pour the wine again into a clean container, cork and leave for another 1 month, then pour again, removing from the sediment. If the wine remains cloudy, place the container with it in a dark place with a temperature of 0 ° C to 6 ° C for a couple of weeks, during which time the turbidity will settle. Pour the finished wine into bottles and try or store in the cellar.

Wine from grapes in a jar

If you do not have special large bottles for making wine, use ordinary glass jars for this.

You will need : 10 kg of grapes, 2.5 kg of sugar.

Cooking. Sort the berries, remove the clusters and crush in an enameled container. Cover it with gauze and leave the berry mass in a shady place for 4-5 days, stirring twice a day. Then strain the grapes through a sieve and squeeze out the juice from the pulp, pour it into jars, add an equal amount of sugar, mix. Pull a rubber glove over the neck of the jar with a hole made with a needle in one finger, tie a rubber band around the glove and leave the wine to ferment for 2-3 weeks. After that, carefully strain it through cheesecloth, trying not to disturb the precipitate, pour into bottles and place in a cool place for 1 month. During this time, pour the wine into a clean container three times, removing from the sediment. At the end of the specified period, the finished wine can be tasted and sent for storage.

Secondary wine from grape pomace

Cake is the squeezed crushed berries of grapes. You can not throw them away, but prepare the so-called "petio" - low-alcohol light wine.

You will need : 7 liters of cake, 1 kg of sugar, 5 liters of water.

Cooking. Dissolve 800 g of sugar in water and pour the cake with the resulting syrup, stir and pour into a bottle. Close with a water seal or glove and place in a dark, warm place for 2 weeks. On the first day, stir the mixture 2 times. Then strain the wine and squeeze the pulp into a clean container, add the remaining sugar and leave for another 1-1.5 months. Remove the finished wine from the sediment with a tube, if desired, add more sugar or alcohol for strength, bottle and place in a dark, cool place for storage. After 3 months of aging, the wine can be tasted.

Wine made from grape juice

Delicious homemade wine can also be made from squeezed grape juice.

You will need : 3 l grape juice, 800 g sugar, 1.5 tsp. dry yeast, 4 cups of water.

Cooking. Dissolve sugar in boiling water, add juice and dissolved in 1 tbsp. hot water yeast. Mix well, pour into a bottle, cover with a rubber glove and leave in a warm place for about 24 days. When the glove falls off, strain the wine, bottle and taste.

Wine made from sour grapes

From small blue grapes, which are usually grown by amateur gardeners, you can make quite a decent wine.

You will need : 5 kg of grapes, 2 kg of sugar.

Cooking. Sort the berries and crush in an enameled container. Strain the juice and squeeze the pulp into a jar or bottle, filling it 2/3. Close with a water seal and place in a cool place for 2-3 months. After the specified period, the liquid can be filtered, removed from the sediment and used as dry table wine. Or add sugar, cork the bottle and leave for another 1 month. Carefully remove the finished wine from the sediment, bottle and store in a cellar or refrigerator.

Wine from unripe grapes

From slightly unripe grapes, it is better to make a sweet dessert wine.

You will need : unripe grapes, sugar, water and wine yeast.

Cooking. Separate the berries from the twigs and crush. Heat the resulting pulp to 60 ° C, then cool to room temperature, strain and squeeze the juice. Dilute the juice with water to taste, add sugar and yeast starter prepared according to the instructions on the package. Close the juice container with a shutter or glove and leave to ferment at a temperature of about 20 ° C for 1-2 months. Then carefully remove the wine from the sediment, add more sugar (100-150 g per 1 liter of liquid), mix, bottle, cork and place to ripen at room temperature for 2 months.

As you can see, making wine from grapes is a rather painstaking process, but quite amenable to mastering. Try making homemade wine from grapes and invite your friends for a tasting!