How to make wine from grapes in a simple way. How to make wine from grapes at home: a simple recipe

No water seal?

Well, okay!

An ordinary medical glove will help you make homemade wine.

She will explain and show you what stage the drink is at, will not let it go sour and will greatly facilitate the process.

Homemade wine from grapes with a glove - general principles of preparation

Good wine comes only from a dry harvest harvested in sunny weather. It is advisable that at least three days pass after the rain. Do not use berries that have spilled on the ground, otherwise the drink will have an earthy taste.

Basic Rules:

1. Choose ripe grapes. IN unripe berries a lot of acid. In very overripe grapes, vinegar fermentation could have already begun, which will ruin everything and the wine will not turn out.

2. The berries are not washed, as they contain natural yeast. But you need to sort through the grapes carefully, remove rot, debris, leaves, and cobwebs.

3. You need to crush the grapes with your hands, pestles, or feet, as they did before. It is not recommended to use a technique for chopping berries, which can damage the seeds and spoil the taste of the drink.

4. For homemade wine from grapes with a glove, it is convenient to use large jars of 10-20 liters with a standard neck. In this case, the container is filled no more than ¾. There should be room for the foam that rises during fermentation.

5. Metal objects should not be used when making wine. You need to stir the future drink with wooden, glass spoons, or spatulas.

The glove acts as a water seal. It prevents oxygen from entering the drink, but gradually releases the accumulated gas through a small hole on the finger. Fermentation activity is determined by the degree of swelling. If the wine plays quickly, then the glove is additionally secured with an elastic band.

Homemade wine from grapes with a glove (universal technology)

A simple recipe for homemade wine from glove grapes, which can be made from absolutely any variety: white, pink, black. You can mix several types if you need to determine crop residues.

Ingredients

10 kg of grapes;

50-100 g of sugar per 1 liter of juice.

Preparation

1. Dry grapes must be removed from debris and crushed with your hands, without leaving a single whole berry.

2. Place the pulp in a large enamel pan or barrel, cover with a clean cloth, and leave in a warm place for four days. During this time, the mass will begin to ferment; it is important that there is room for foam; at least a quarter of the pan should be free.

3. Stir the mixture with a spatula every morning and evening.

4. After 3-4 days, active fermentation will begin, the mass will foam well and rise. It's time to remove the pulp. The thick, outer cap is collected by hand, squeezed well, and thrown away.

5. The juice is filtered through 2 layers of gauze and immediately poured into jars, filling no more than 70% of the total volume.

6. Now is the time to put on the glove. Don't forget to make a hole in one of your fingers to allow gases to escape.

7. Now the container needs to be placed in a warm place (from 16 to 25 degrees) for fermentation. If everything goes correctly, the glove will inflate completely.

8. Adding sugar. After 3 days you need to taste the drink. If it becomes sour, add 50 grams of sugar for each liter of product. To do this, pour a small part of the drink, mix it with sugar, and heat it on the stove until dissolved. Warm syrup is mixed with the rest of the mixture.

9. After another 3-4 days, you need to try the drink again. If acid appears, sugar is added again. During the active fermentation phase (14-28 days), you can add up to 4 times, depending on your taste.

10. After about 3 weeks, the glove will fall off, which means the active fermentation phase has ended. A layer of sediment will appear at the bottom of the bottle. You need to drain the translucent drink from it. To do this, use a straw and pour the drink into a clean jar. The glove is no longer useful; the jar is closed with a nylon lid.

11. Now the stage of quiet fermentation or ripening will begin. Its duration is from 40 days to a year. It is not recommended to store homemade wine any longer. During this time, the drink will become clearer, and sediment may appear again, which needs to be removed. Once the wine becomes clear, it can be bottled.

Homemade grape wine with glove and water

Technology for making lighter homemade wine from glove grapes. Adding water dilutes the cloying taste, the drink turns out pleasant and subtle. Yeast helps this drink taste good.

Ingredients

2 kg of grapes;

400 g sugar;

10 g wine yeast;

3 liters of water;

1 tsp. almond essence.

Preparation

1. We sort the grapes, mash them, and dilute them with filtered water.

2. Leave in a warm place for 4 days, wait for the wort to be ready, strain, and squeeze out the liquid.

3. Add 200 g of sugar, yeast and almond essence, stir.

4. Put on the glove and leave it for 4 days.

5. Add another 100 g of sugar, stir and leave for further fermentation. We taste the drink periodically and, if necessary, add more sugar to suit our taste.

6. As soon as the glove falls off, you need to remove the wine from the sediment using a thin hose.

7. Remove the glove, cover the jar with a nylon lid, and leave for another week. Skim the drink off the sediment again.

8. It can now be left to ripen for 1 to 12 months.

Homemade grape wine with glove (fortified)

Correctly, wine gains degrees by adding required quantity Sahara. But at home it is difficult to achieve a strength of more than 10 degrees. In this case, alcohol is used for fastening.

Ingredients

5 kg of Isabella grapes;

600 g sugar;

1 liter of alcohol;

100 g of sugar for every liter of juice.

Preparation

1. Mash the berries, cover, and leave for three days.

2. Strain the juice, squeeze out all the pulp, add granulated sugar, pour out all 600 grams at once. Stir until all the grains are dissolved.

3. Now the future wine needs to be poured into a jar, put on a glove, and 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, tighten 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 the wine, stir, pull on the glove. Wait for fermentation to complete.

7. As soon as the glove falls off, you need to drain the wine from the sediment and put it away for ripening.

Homemade grape wine with glove (from juice)

Wine can be made from grape juice. But in this case it must be fresh and just cooked. Extract juice using any in a convenient way.

Ingredients

10 kg of grapes;

5 g concentrated wine yeast;

3 kg sugar.

Preparation

1. Squeeze the juice out of the grapes, mix with half the granulated sugar and wine yeast until dissolved, pour into a jar.

2. Install a glove with a small hole, leave for 20 to 28 days.

3. Every 5 days, taste the 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 from the sediment for the first time.

5. Close with a nylon lid and lower it into the basement. The air temperature should not exceed 15 degrees.

6. After a month, you can remove the sediment from the drink again. Leave the wine to mature for 3-4 months.

Homemade grape wine with Muscat glove

Recipe for a Muscat blend wine, for which you will need two grape varieties: “Isabella” and “Lydia”. But a mixture of sage, oak bark and elderberry will give the drink a special aroma.

Ingredients

1.2 liters of juice from Lydia grapes;

0.8 liters of Isabella juice;

320 g sugar;

Oak bark, sage, elderberry flowers.

Preparation

1. Prepare pure grape juice. To do this, mash the berries well and leave for several hours. Then squeeze the pulp well with your hands and filter the drink through two layers of gauze. There is no need to filter the juice.

2. Measure out the amount of juice of each type, following the recipe.

3. 200 g of granulated sugar is added, everything is thoroughly dissolved, and the 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. As soon as the glove falls off, you need to remove the sediment from the drink.

6. Pour the wine into a clean jar. It's time to add a gauze bag with a piece of oak bark, sage, and elderberry flower. You don't need much.

7. Close and leave for a month.

8. Now the wine needs to be removed from the sediment again. This bag of aromatic additives needs to be removed.

9. If the aroma of the wine is not rich enough, you can add a new bag of oak bark and sage, leave the drink to ripen for another 2 months.

Homemade grape wine with glove - useful tips and tricks

The optimal fermentation temperature for wine made from light berries is from 18 to 22 degrees. If the drink is prepared from dark grape varieties, it will play better at 20-28 degrees.

Homemade wine is difficult to store. It stands great in the basement for one year at temperatures up to 10 degrees, then the taste deteriorates.

In winemaking, it is very important not to skip steps so that the wine does not over-acidify or turn into vinegar. Usually, a special calendar is created for this; the timing and amount of additives, the fermentation period, and the temperature in the room are noted in it. Through trial and error they find their perfect recipe.

If the summer was rainy, the grapes were sour or did not have time to ripen in the sun, feel free to increase the amount of sugar.

Grapes turn into vinegar very quickly. Therefore, the harvested grapes must be processed immediately on the same day.

At home you can choose absolutely any variety this plant. Moreover, a solar drink can be made from a combination of various. Even if you mix blue varieties, this will not reduce the taste of the wine, and in some cases it will add it. The most common grape drinks are prepared from the following: “Druzhba”, “Crystal”, “Stepnyak”, “Platovsky”, “Festivalny”, “Saperavi”, “Rosinka”. All of the above contain a large amount of sugar in their berries, which makes the drink especially tasty.

Did you know?In 2000, at a wine auction, a 6-liter solar drink was sold for half a million dollars. It was a wine from the 1992 harvest, and it was purchased by American top manager Chase Bailey.

The most common “wine” varieties are: “Pinot Blanc” or “Pinot Noir”, “Aligote”, “Sauvignon”, “Merlot”, “Cabernet”.

Drinks made from fruits have a special taste. They are famous for their rich consistency and unique taste. But delicious wine can be made even from the most common wild blue.

Preparing the grapes

The raw materials for preparing the solar drink should be collect in September, and in southern regions- in October. Harvesting is best done in clear and sunny weather; it is advisable that there are no cold and rainy days 2-3 days before harvesting the berries. After picking, you need to sort it out: discard all unripe, dry and green berries, remove excess leaves.

After picking the berries, they need to be placed in the sun for several hours. This will give the grapes a brighter aroma. It is not without reason that winemakers say that wine is a living product that senses any manipulation over it. But the collected bunches should not be stored for more than two days.

The resulting pulp and juice should be covered with a cloth and placed in a dark, warm place for 3-4 days. After some time, the pulp will float to the surface, making the juice easier to separate. And don’t forget to stir the container with the mixture at least twice a day, otherwise the juice may turn sour.

Getting Pure Juice

Did you know?The Palatinate Museum houses the world's oldest bottle of wine. It dates back to 325 AD.

Wine maturation

After all the above processes, the wine can be left to mature. Sunny drinks from white varieties should be aged for one and a half months, and from red varieties - two. Aging any of the wines for more than a year no need, this will not make any sense (such actions will not affect the organoleptic properties of the drink).

The young drink is best poured into glass containers that are not very large. You need to fill it with wine to the very brim so that there is no room for air in the container. It is best to seal containers with balsa wood plugs. The solar drink should be stored in a cool place. dark place at a temperature of 5-20ºС.

Cleaning wine from impurities

You can clarify wine at home various methods . We will tell you in more detail about the main methods of purifying a solar drink:

• Cleaning with gelatin. To clarify wine using this method, you need to take 10-15 g of gelatin per 100 liters of drink. Gelatin must be soaked in cool water for 24 hours, changing it three times during this time. Gelatin must be diluted in warm water and add the resulting mixture to the container with the drink. After 2-3 weeks, all excess substances will “stick” to the gelatin and precipitate. You just need to collect it, and the wine will become much lighter.
• Heat treatment. All glass bottles Place the wine in an iron bowl or pan, fill the container with water to the very top of the bottles and put it on the fire to heat. In this case, the bottles must be tightly sealed so that the alcohol from the solar drink does not evaporate. Heat the water in the container to 50-60°. Repeat the procedure 2-3 times. After a few days, the wine will have sediment. It can be removed using the method we described above.
• Activated carbon. Lightening using this method is used in extreme cases. For example, when wine appears bad smell. It is necessary to use not pharmaceutical charcoal, but

Wine made from grapes is the oldest and noblest drink. Properly prepared and consumed in certain doses, it performs healing functions, heals our body, rejuvenates, fills us with strength and energy, removes free radicals and toxins. Wine helps with bronchitis and pneumonia, tuberculosis and many other serious ailments. Therefore, it is not only possible to drink it, but it is necessary - the conclusion of doctors is clear.

Homemade wine

Naturally, it’s easier than ever to go to the store and buy a bottle of red, pink or white that you like. However, the best drink is considered to be one made with one's own hands. So we will tell you how to do it. Where does the process begin, what stages does it go through? Which varieties are best to use to produce the drink? How to make it, what container to use for fermentation and what to store the finished product in? In a word, you will learn in sufficient detail how to do it. The main thing is to follow the recommendations exactly, and everything will work out great for you!

Choosing grapes

Let us note right away: there are no special restrictions in the selection of berry varieties for the production of the drink. This means that whatever vine grows in you, harvest it from. But if you follow the advice of professionals on how to make wine from grapes, then juice from Isabella, Kapshun, Muscat, Lydia, Aligote, Buzoika, Moldova and other southern varieties is better. The main thing is that the grapes are well ripened, ripe and sweet. The bunches should be collected before frosts and rains, so that they are dry and the berries do not gain excess moisture and lose their sweetness. In addition, they can be damaged by wasps and birds. These are some simple initial recommendations on how to make wine from grapes!

Recipe No. 1 (for a small amount of grapes)

There are several technologies for preparing the drink. Much depends on the amount of raw materials and their grade. It is usually recommended to make it with additional sugar and a starter made from natural yeast. The process should begin with preparing the grapes. Carefully sort the brushes, remove debris, leaves, remove damaged elements, etc.

Ideally, it is better to pick all the berries from the bunches. But, of course, this process is labor-intensive and painstaking. Especially if you have more than ten kilograms of grapes. If you use a special press, pass the selected berries through it. Or grind using a mashed potato masher. Or you can use the famous method of the hero of the movie “The Taming of the Shrew” with Celentano in leading role and crush it with your feet, and to the music.

When the berries turn into puree, you can start making homemade wine from grapes. Recipes advise transferring the mass into a glass or enamel bowl and heating to 60 degrees (use a thermometer so as not to overheat, otherwise the wine will not taste the same). Then let the puree cool, squeeze thoroughly through cheesecloth to obtain clear juice. If it seems sour, pour in sugar syrup (100 grams of sugar per half liter of water), stir and add the starter. How to make wine from grapes next: place the container with the juice in a warm place so that the product ferments for about 2 months. Try again, add sugar if necessary, stir until completely dissolved. Pour carefully so that the sediment remains at the bottom, the finished wine into bottles, store it in a cool place. How to make wine from grapes according to the second recipe - read on.

Homemade grape wine - recipe No. 2

Sort the harvested crop, separate the berries from the branches. Place them in a deep bowl. Using a wooden or porcelain pestle, crush the fruits into a homogeneous mass. You don't have to choose the bones. How to make wine from grapes based on berry puree: sprinkle it with sugar and leave it in a dark and cool place for fermentation for a week. Cover the container with a linen rag. After the specified time has passed, strain the wine through several layers of gauze, bottle it and store it in the cellar. Serve it with meat dishes. Using this recipe, it’s good to make homemade wine from dark grape varieties.

Along the way, take note of one more piece of advice. There should be no pungent, foreign odors in the room intended for wine production: they are actively absorbed by the future drink. In general, the ideal containers for making and storing wine are oak barrels, enamel pots and buckets, and glass bottles.

Sharing secrets

Secret one: why does wine from grapes (prepared at home) taste better if you separate the berries from the branches? Firstly, in this way you can carefully sort out the raw materials, remove the berries covered with tsvilya, overripe, spoiled berries. This means that you receive a preliminary guarantee that the final product - a noble drink - will not spoil either.

Secondly, if the berries are crushed along with the twigs, the wine will be bitter and overly tart. Those. It's not nearly as high quality as you'd expect. Thirdly, how to make wine from grapes so that it turns out excellent? Prepared berries should be immediately released into juice. After all, the fermentation process begins quite quickly in picked fruits. And it is impossible for him to find the grapes intact. This should be done either with a press or manually. You can also use a juicer, but this is not the best option. For 4-5 days, let the juice stand in a warm place along with the pomace so that it “plays out” and infuses. Then strain, bottle and send for fermentation. This completes the first stage of wine preparation.

To ensure the juice ferments properly

If you don’t have oak barrels, you can ferment the drink in glass bottles with a volume of 5-10 liters. Fill them about two-thirds full. There must be free space in the vessels for the secreted carbon dioxide. When the bottles are filled, they need to be sealed. And to avoid air getting in, fill the edges of the plugs with sealing wax, seal them with plasticine or dough. Just be sure to make holes in them and insert flexible tubes (for example, from droppers) through which the gas will escape out. Dip the free end of the tube into a bowl or cup of water. Another option for making simple wine from grapes is to put regular balls on the necks of the bottles. Just don't forget to pierce them with a thick pin!

When juice turns to wine

The next - second - stage of turning grape juice into the drink of the gods is fermentation. It takes from one and a half to 2-3 months. Containers with liquid should be placed in a cool place, such as a cellar. The temperature there should be no higher than 5 degrees. You should often monitor how actively carbon dioxide is released from the bottles. Wash the vessels where the tubes are placed periodically and change the water. If the gas comes out weakly, check the tightness of the plugs. Otherwise, air will get into the wine and it will degenerate into vinegar. Usually in home winemaking, the production of the drink begins in late September - October. Therefore, it will be completely ready for the New Year’s celebrations!

The final stage

When the wine in the bottles stops playing, becomes clean and transparent in appearance, and the sediment settles to the bottom, it can be strained again, poured into plastic bottles and drink at the festive table. Its strength is about 5 degrees, and its taste is similar to dry. However, if you like sweeter drinks, the resulting product should be “improved.” To do this, pour all or part of the wine (only without sediment) into one container. Then add 150 g of sugar for each liter of liquid (less can be done, depending on your taste). Dissolve it completely, rinse well the bottles in which the wine was previously, and pour it again, seal it and leave it to “finish playing.” The process will be completed in a month, when bubbles stop settling on the walls of the jars. The strength of the drink is 10-13 degrees. Pour into bottles, store in a cool place and drink to your health.

The secrets of winemaking can be studied for almost years. Although anyone can easily learn this art. The first time you try, you may not get a masterpiece worthy of world exhibitions, but a homemade drink will be no worse than a store-bought one. Want to try? Then study simple recipes with photos describing how to make wine from grapes at home.

How to cook

Making homemade wine requires three main ingredients. This list includes:

• grape;
• sugar;
• water.

The last component is not used in all recipes for making homemade wine. It is added only if the grape juice is very sour and even cramps the cheekbones. In other cases, diluting with water only worsens the taste of the drink. Making wine from grapes at home begins with harvesting and processing. The wild yeast necessary for fermentation must remain on the bunches. To do this, you need to pick the fruit after 2-3 days of dry weather. If the grapes are purchased, then the berries cannot be washed.

Making homemade wine after processing the harvest involves three stages. Step by step instructions How to make a drink can be described as follows:

1. Receiving pulp. It is an intermediate product of winemaking and is a mass of crushed grape bunches. It is not necessary to remove the ridges, but the wine with them will be slightly bitter.
2. Wort separation. This stage begins 3-5 days after receiving the pulp. From it the must is released - unclarified grape juice. This is already wine, but young and has not begun to ferment.
3. Fermentation. At this stage, wine yeast multiplies and converts fruit sugars from the grapes into alcohol. Here the wort is separated from the pulp, poured into a working glass container and closed with a stopper with a water seal or a medical glove. You can sweeten your homemade wine in this same step.

Fermentation time

The fermentation of the drink is influenced by many factors - temperature, amount of sugar and yeast activity. Therefore, there is no exact answer to the question of how long homemade grape wine plays. This process may take approximately 30-90 days. Fermentation is divided into three stages:

1. Elementary. Yeast fungi begin to actively reproduce.
2. Stormy. The bacteria finish multiplying, occupying the entire volume of the wort. The first couple of days it actively hisses and foams. How long does the wine ferment during this phase? It can last from 0 to 100 days, depending on the desired strength of the drink.
3. Quiet. The wort calms down and very few bubbles are released. The foam settles, and fermentation occurs in the lower layers. The duration of this phase is determined by the time it takes for the fungi to process all the sugar into alcohol.

Amount of sugar

Approximately 1% alcohol in the finished drink is provided by 2% sugar in the wort. Sugar content of grape varieties common in middle lane Russia, rarely exceeds 20%. They will make a drink with a strength of about 6-7%, maximum 10%. In addition, the sweetness of the drink will be zero, and the taste will be sour and astringent. The sugar content of the wort should not exceed 15-20%, otherwise the yeast will stop fermenting.

So how much sugar does grape wine need? The product is added fractionally after the juice tastes sour. For each liter, 50 g of granulated sugar is required. They are diluted in 1-2 liters of drained wort, then sent back to the bottle. This is done once every 3-4 days during the first 2-3 weeks of fermentation. When the juice no longer tastes sour, it means there is already enough sugar and no more need to be added.

Proportions

IN classic version 10 kg of grapes are taken. If each requires about 100-200 g of sugar, then in total you will need 1-2 kg. In rare cases, water is needed. It is taken at the rate of 500 ml per 1 liter of juice. When finished, the wine is made semi-sweet, sweet or fortified. There is another option - a liqueur drink. The table contains the proportions of homemade grape wine relative to the alcohol and granulated sugar content.

Sweet

The sugar and alcohol content in sweet homemade wine should be between 12-18% and 16-20%. Acidity does not exceed 0.8%. It is better to make this drink from blue grapes or use muscat varieties. Sugar should be added at the rate of 50-100 g per 1 liter of juice. This is at the fermentation stage. Once finished, you can make sweet homemade wine to your liking by adding a little more sugar.

Fortified

By traditional recipe Fortified grape wine is prepared at home with the addition of sugar and alcohol or vodka. The strength of the drink will depend on their quantity. By adding fruits or berries to grape must, you can get different types fortified homemade wine - vermouth, port or sherry. The proportions for them are approximately as follows:

• grapes - about 6 kg;
• granulated sugar for fermentation - 0.6 kg; for fixing - at the rate of 100 g per liter of wort;
• medical alcohol – 1 l.

To make homemade dry wine with your own hands, you should know that it is made completely without sugar or its amount does not exceed 0.3%. Fructose from the wort is fermented only by the action of yeast. Sugar is not added for this purpose at all. For this reason, dry wines are considered the most natural, tasty and healthy. For their production, grapes are needed with a sugar content of 15-20%. It is better to take the Isabella variety:

• From such grapes a wine of a pleasant ruby ​​color is obtained;
• This variety belongs to the table variety.

Semi-sweet

Homemade semi-sweet wine is especially popular. It is more delicate, pleasant to the taste and has a distinct grape aroma. This drink contains no more than 8% sugar and up to 13% alcohol. The low content of the latter makes this wine ideal for a regular feast. The proportions of the ingredients here are approximately the following: for 1 kg of grapes, about 800 g of sugar and 1.5 liters of water.

Recipe

Before you make homemade wine with your own hands, you need to choose the right grapes. Only ripe fruits are suitable. Unripe ones have a lot of acid, while overripe ones already begin acetic fermentation. Carrion should not be collected, because it has an unpleasant earthy taste. Technical wine grape varieties are suitable for winemaking. Their clusters are not very large, and the berries themselves are small and fit tightly together. Among these varieties are Isabella, Muscat, Riesling, Merlot, Chardonnay and Cabernet. Crystal, Kishmish, Druzhba, Rosinka and Regent are also recommended for home winemaking.

Isabel

• Number of servings: 22 persons.
• Calorie content of the dish: 72 kcal.
• Cuisine: Russian.

Wine from Isabella grapes is very easy to prepare at home. This variety is unpretentious - the berries are frost-resistant, have a dense structure and pleasant taste. You can even make a white variety from this variety if you use green, unripe fruits. According to this recipe, a fortified drink is prepared, so you will also need medical alcohol.

Ingredients:

• Isabella – 5 kg;
• medical alcohol – 1 l;
• granulated sugar – 0.6 kg.

Cooking method:

1. Sort the grapes, then mash them with your hands or a masher. Transfer the resulting mass to glass jar.
2. Leave the pulp for 3 days, then add sugar.
3. Next, cover with a lid and send to a warm place to ferment for 2 weeks.
4. Take thick gauze, fold it in three and strain the drink through it, then send it to a dark place for 2 months.
5. Later specified time pour alcohol into the container. Leave the preparation for another 2 weeks.
6. Then pour the drink into bottles and place them in a horizontal position for storage.

With water

• Preparation time: 45 days.
• Number of servings: 20 persons.
• Calorie content of the dish: 96 kcal.
• Purpose: for festive table.
• Cuisine: Russian.

Making your own grape wine with the addition of water turns out thin and not so cloying, but no less pleasant in taste. Almond essence gives the drink an unusual aroma. If you don't like this smell, you can add a little vanilla. The technology involves an ordinary glove. It does not allow oxygen into the wort, but releases carbon dioxide through a small hole.

Ingredients:

• wine yeast – 10 g;
• sugar – 400 g;
• grapes – 2 kg;
• water – 3 l;
• almond essence – 1 tsp.

Cooking method:

1. First, sort the grapes, then mash and dilute with filtered water.
2. Next, put in a warm place and leave for 4 days so that the wort separates from the cake.
3. Then strain the juice, squeeze out the liquid from the pulp, and pour everything into a glass container.
4. After squeezing, add half the sugar, almond essence and yeast, mix.
5. Put on a glove with a small hole in the finger on top and leave for 4 days.
6. Take a little wort, add 100 g of granulated sugar to it, pour it back.
7. When the glove stops inflating, remove the sediment using a thin hose.
8. Cover with a nylon lid and let stand for another week.
9. Remove the wine from the sediment again, you can drink it after full maturation after 1 to 12 months.

From grape juice

• Preparation time: 76 days.
• Number of servings: 30 persons.
• Calorie content of the dish: 133 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To the surprise of some gourmets, you can make wine at home. Apart from punctuality and patience, nothing is required from you here. But the drink turns out very tasty, and the aroma is simply amazing. The grapes themselves can be used along with the squeezed juice. The proportions of sugar can again be adjusted to your taste, making semi-sweet or sweet dessert wine. As for varieties, it is recommended to use several at once. For example, merlot and cabernet make very tasty wine.

Ingredients:

sugar – 1.5 kg;

grape juice – 5 l.

Cooking method:

1. Place the squeezed juice together with the grapes in a container of suitable size.
2. Leave the mixture in a warm place for 3 days. Stir twice a day.
3. Next, squeeze the mass under a press or with your hands, then strain into a glass container, put on a glove with a small hole.
4. Infuse for 40 days in a well-ventilated area.
5. If some of the wort is not included, then add it every 2 days.
6. When carbon dioxide stops coming out, add sugar in the specified amount.
7. Next, filter the drink, bottle it and leave it at a temperature of 11-14 degrees for a month.

Secondary from pulp

• Preparation time: 48 days.
• Number of servings: 20 persons.
• Calorie content of the dish: 56 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

By classic recipe Only the wort is involved in the fermentation process, i.e. The cake that remains after straining is not used for making wine. Although there is a separate recipe for it. Learn how to make a “second wine.” It will not be as rich as a first-class drink. It's a matter of taste - some people even really like this wine. Its aroma is no worse, it just has a different shade. The secondary wine itself from the pulp is obtained with a lower strength.

Ingredients:

• purified water – 5 l;
• dark grape cake – 5 kg;
• sugar – 1 kg.

Cooking method:

1. Transfer the pulp into a clean, dry container.
2. Next, add a mixture of sugar and water.
3. Pour the resulting mixture into 3-liter jars.
4. Put rubber gloves on top of them. Make a small puncture on one of the fingers with a needle.
5. Leave the drink to ferment until the pulp is compressed and loses its original color. This will take about 40-45 days.
6. Next, strain the wort, removing all the cake.
7. Leave the wine for another 3-4 days.
8. If you are satisfied with the taste of the drink, then bottle it. Otherwise, leave it to ferment for another couple of days.

White

• Preparation time: 4 months.
• Number of servings: 15 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Having studied the recipe for wine from white grapes, you will learn how to prepare a unique drink with exceptional aroma and taste. The process will take several months, so you will have to be patient. But the result will please not only you, but also your guests. Connoisseurs of noble drinks will definitely appreciate this wine. You can adjust the sweetness of the drink yourself. This recipe produces a semi-sweet wine.

Ingredients:

• sugar – 3 kg;
• grapes – 10 kg.

Cooking method:

1. Carefully sort the grapes, remove rotten berries, and put the rest into an enamel bucket.
2. Mash the product thoroughly. When the juice comes out, cover with gauze.
3. Leave for 5 days in a warm place. Stir the contents several times a day with a wooden spatula.
4. Next, drain the pulp in a colander and strain the juice into a glass container, filling it only 75%.
5. Add sugar, put on a glove with several punctures on top, and secure it with an elastic band.
6. After 3 weeks, fermentation will almost be over. At this point you can add more sugar to suit your taste. In this case, leave the drink for another 1-2 weeks.
7. Then strain the juice into bottles, cork them, and send them to the cellar to infuse for 3 months.

Recipes with a glove

• Preparation time: 3 months.
• Number of servings: 12 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Homemade wine made from glove grapes is very aromatic. This recipe is used to prepare it for both Lydia and Isabella varieties. More precisely, the juice of this grape is taken. A mixture of elderberry, oak bark and sage gives the drink a special taste. It is added to the bottle with the wort in a gauze bag. At the end of fermentation it is simply taken out, and thanks to this the wine acquires an unusual fragrant aroma.

Ingredients:

• Isabella juice – 0.8 l;
• sage, oak bark, elderberry flowers - to taste;
• granulated sugar – 320 g;
• Lydia grape juice – 1.2 l.

Cooking method:

1. Mash the grapes thoroughly, and after a couple of hours, squeeze them with your hands and strain the juice through cheesecloth into a glass container.
2. Next, dissolve the granulated sugar, and then install the glove with punctures. Leave the drink until it subsides.
3. Then remove the sediment and pour into a clean jar.
4. Insert a gauze bag with additives.
5. Close again and leave for 1 month.
6. Remove the sediment from the drink again and remove the bag with additives.
7. Leave for about 2 more months.

From red grapes

• Preparation time: 73 days.
• Number of servings: 15 persons.
• Calorie content of the dish: 147 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The benefits of homemade wine are evident when consumed in moderation. , hemoglobin increases and radioactive substances are removed. Homemade red grapes make the drink stronger, more aromatic and tart. All thanks to the bones, which large quantities contain tannins. The wine is bright and fragrant due to the mixing of pigments secreted by the skin with clear juice.

Ingredients:

• red grape variety – 10 kg;
• granulated sugar – 2 kg.

Cooking method:

1. Sort the berries, crush them with a masher or clean, dry hands.
2. Cover with gauze and let stand for three days. Stir the contents periodically.
3. Collect the pulp layer, squeeze it out, and filter the juice itself using gauze. Pour everything into a glass container.
4. Then, over the course of 10 days, gradually introduce all the sugar in portions.
5. Seal the bottle with a punctured pharmacy glove.
6. Send the container to a warm place for 60 days.
7. Once the glove is deflated, you can bottle the juice.
8. Next, store in a cool place.

Video

Surely, many lovers of good wine have at least once in their lives had the idea of ​​making this drink on their own, but only a few decide to implement it. Some are afraid of inexperience, others try unsuccessful recipes or simply violate the cooking technology, relying on luck.

And it’s completely in vain, because step by step recipe- this is the basis of the basics, which, with due attention, will give you excellent grape wine created at home. The process of preparing it is quite simple, but labor-intensive, so our main tool is attentiveness. This is a real assistant at each stage of creating wine, with which everything will go “like clockwork” even for pioneers!

Don’t forget that the history of winemaking goes back thousands of years and dates back to the Neolithic era, because it was then – more than 9 thousand years ago – that Stone Age people first tried to make wine from grapes and other berries.

Moreover, they managed to master this art so well that wine artifacts of antiquity are still being found by our contemporaries: the famous wine, which was made in 4000 BC, was discovered in 2010 in one of the caves of Armenia (and this is only one of dozens of cases). Go for it too - everything will definitely work out!

A little excitement before the “fight”: mass production of various grape wines, which is carried out by thousands of factories around the world, will never compare with the taste of a homemade grape drink. Fresh, with an incomparable aroma and a bright play of natural shades - it will definitely not give way to store-bought competitors on your table!

Wine from grapes will turn out pleasant from any type of berry - both sweet and with pronounced sourness, so the question of choosing future raw materials is unlimited. Many winemakers even experiment by mixing different grape varieties, since this only benefits the taste.

Varieties like “Druzhba”, “Stepnyak” or “Saperavi” are considered the most popular due to the abundant sugar content in their composition, which makes the taste of the drink more rich and sweet. Competing with them are “Isabella” and “Lydia” - they have an unusual taste that is difficult to confuse with any other variety. True, they contain a little less sugar, so the amount in the recipe will be higher.

The ranking of grape varieties is topped by names such as Chardonnay, Merlot, Aligote or Pinot Blanc. The moderate amount of sugars and pliable pulp of these berries allow you to get the maximum volume of juice without much effort. However, if you follow the preparation recipes step by step, each variety produces abundant liquid.

An important detail: wine made from table grapes does not differ in taste from drinks made from technical varieties. Key Difference between them lies in the purpose, which is determined by the very structure of the berry.

Dining rooms are different large sizes, external aesthetics, have elasticity and tolerate transportation well, so more often than not they are beautiful - eaten fresh. Technical varieties are always small, their appearance is not very marketable, and the berries themselves are easily crushed during harvesting.

Technical stages of home winemaking

Wine from grapes of all varieties can be prepared at home using a simple recipe:

• 10 kg of grapes;
• 50-150 g of sugar per 1 liter of juice.

The proportions of sugar are average, since each winemaker changes the amount according to his own taste - some like it sweeter, others prefer more restrained notes. Too much or too little will not affect the technology, so feel free to move the boundaries and adjust the sweetness of the wine according to your feelings, observing simple rules(we’ll talk about their importance below).

Now let’s briefly outline the entire scope of work and break down point by point how to prepare wine correctly:

• prepare the necessary equipment;
• prepare and process grapes;
• get juice, examine it;
• prepare the wort efficiently;
• leave for vigorous fermentation;
• pour the drink, leave for quiet fermentation;
• leave for maturation and aging;
• pour into containers and store.

Wine, made step by step and in a timely manner at each stage, will delight you with a pleasant taste and will become a welcome addition to dinner. And now from words to action!

Preparing tools and utensils for work

Prepare a large container made of glass or wood of any species that will accommodate the entire portion of grapes. You can also use clay dishes or simple enamel basins; the most important thing is to exclude any contact of the berries with uncoated metal objects (iron bowls, pots, etc.).

Literally 15 minutes are enough for the juice to begin an irreversible reaction with alcohol, so in the best case, the wine from the grapes will lose its taste, and in the worst, it will completely deteriorate. If you don’t have a suitable container at home, use food-grade plastic containers - this is a last resort, but it will provide protection from the reaction.

In order for a wine made with your own hands to please you with an excellent result, preference should be given to glass. This is the optimal material for fermentation, which does not interact at all with what it was filled with. If the choice fell on wooden barrels, then they must be washed and fumigated with sulfur (other disinfection methods are ineffective here).

Traditional trampling of raw materials for wine

Carefully ensure that your hands, every object and container are perfectly clean and dry. It is advisable to clean all equipment with soda or neutral dishwashing detergent, then rinse thoroughly under running water. Wipe dry cotton fabric and leave for 10 minutes to dry completely. This way, homemade grape wine will receive a reliable shield against bacteria and souring.

Choose available tools for extracting juice from: of stainless steel. These can be meat grinders or juicers, in which the press parts are made of high-quality materials. If you prefer to squeeze the juice by hand, wear sterile gloves on your hands (they are sold in every pharmacy). The second method is more successful, since this way the seeds will not be crushed, giving the wine a bitter taste.

By the way, in Moldovan villages the juice is traditionally extracted with feet, trampling the berries with bare feet. It doesn't look appetizing, but the wine turns out great!

We collect and prepare grapes for processing

Wine made from grapes requires exceptionally ripe berries, and for dessert wines even slightly overripe ones, since they contain more sugar. It is necessary to collect bunches in dry weather to prevent the appearance of moisture. Throw away spoiled or unripe grapes without regret, since they have no benefit, but they can significantly spoil the taste.

Process immediately after harvest or within 2 days after. This way your raw materials will retain the maximum amount of juice and sweetness, and the withering process will not be taken by surprise.

If grapes are purchased in a store or market, do not wash the fruits, as their quality will noticeably decrease. Wild yeast, which is concentrated on the surface of the fruit and is necessary for fermentation, will be washed away with water and fermentation will be at risk (this also applies to the recipe for making homemade wine with a base of special wine yeast).

Let's move on to extracting grape juice

First you need to decide how you want to prepare grape wine – “white” or “red”. The name of each technique reflects the color of the drink and the type of berries that go into production.

The basis of the “red” is the fermentation of the wort on the pulp or skin, due to which the drink becomes aromatic, very bright and saturated with antioxidants. Fermentation occurs due to natural yeast. The basis of “white” is the fermentation of pure juice with minimal fermentation on the pulp (no more than 10-12 hours), as well as the use of wine yeast or ChKD (in winemaking - pure yeast cultures).

Let's start chopping the grapes. You can crush it with wooden masher, spoons, clean hands or even feet (the main thing is the result, and the appetite will come during tasting!). In the case of making grape wine using ChKD, after grinding, add “Pyrosulfite” to the raw material.

The special powder has antioxidant properties and also blocks the proliferation of fungi, bacteria and other fermentation pests. On average, this is 25 mg of the substance per 1 kg of grapes. Here you need to look at the quality of the berries: if they have been waiting for a long time to be processed and their appearance has deteriorated, increase the dose up to 50 mg. For homemade wort using the “white” method, the calculation is as follows: from 70 to 100 mg per 1 kg of raw materials.

Afterwards, it is necessary to add wine yeast to the grapes, since “Pyrosulfite” is rich in sulfur substances, which neutralize the effect of wild yeast. In case there is “sulfur” in stock, but it was not possible to buy CHKD, make a regular starter 5 days before the start of processing (a “miniature” wort is prepared from 1 kg of berries and then sent to the main container).

Let's return to grapes with natural yeast. Place carefully chopped berries and juice into glass containers with a wide neck (if there is no glass, take stainless steel or plastic containers). We fill the container ¾ full so that the wine cannot “escape” during the process.

Cover the dishes with a clean gauze cloth, place them in a dark place and leave to ferment for 3-5 days. Monitor the ambient temperature: +25-+28 °C for red wines, +16+22 °C for white wines (lowering the temperature will stop the yeast from working).

You will have to visit the wort daily 2-3 times a day. The pulp that will collect on the surface must be knocked down with a wooden spatula. This measure will prevent the development of mold, which can form very quickly under fermentation conditions. Primary fermentation can optionally be increased from 5 to 14 days if you want to get a more tart taste and richness.

Preparing must - the basis of grape wines

The main challenge here is the level of sugar and acidity. It is very difficult to determine these indicators at home, since you will need a hydrometer - a special measuring device. Relying on summary tables for varieties that contain information about sugar content is of no practical use, since it is important to take into account not only the variety, but also the climate in which the grapes grew. But there is a simple and very sure way out: try the juice. The evaluation criterion is pleasant sweetness without cloying notes.

So, add sugar. We do this gradually, without filling the entire volume and constantly try. Keep in mind that 2% sugar in the must is equal to 1% pure alcohol in the prepared wine. If you leave the wort without sugar, the final strength will be 10% of the possible 14%, and the taste of the drink will be zero percent sweet. On the contrary, if you overdo it with sugar, the alcohol concentration will increase significantly, and the yeast will stop doing its job. Therefore, follow the recipe for red or white grape wine, observing the measure.

Now is the time to determine the acidity of the prepared wort. Formal indicators average 6 g for red wine and 8 g for white. The technique is the same - we focus on our own feelings. If the juice turns out sour, feel free to dilute it with water, reducing the acidity. Use universal proportions: add 3 parts water to 1 part juice.

As soon as the taste indicators return to normal, we begin to pour the wine into large glass bottles with a narrow neck (you can take similar ones made of plastic). We do not fill the liquid completely, leaving free space (from 5 to 10 cm) for the foam that will certainly form.

We close the container with a water seal, which will ensure the release of carbon dioxide and prevent the drink from souring. If you don’t have a hose for a water seal at home, an ordinary sterile glove will do, where you need to make a hole on one of the fingers with a thin needle to remove gases.

The stage of vigorous fermentation begins

Grape wine is quite demanding regarding ambient temperatures, which directly determine the result of fermentation. Thus, red wines at home at the current stage need a temperature of +20 to +25 °C, white wines - from +12 to +18 °C. Minimum value is +10 °C, and an even greater lack of heat will cause the yeast to “freeze”.

On the contrary, an excessively high concentration of heat (from +35 °C) can completely destroy yeast fungi, so be careful. The exception is wine yeast, which can ferment effectively in extreme heat, but not every type of CKD is capable of this. Protect bottles with fermenting wine from possible drafts and direct sun rays– these two factors can change the thermal regime, reducing the quality of the drink.

Now the bottles can be placed in a secluded place and not disturbed for the entire fermentation period. Once the yeast has processed all the sugar, the appearance of new bubbles will stop or become extremely rare. Another signal that rapid fermentation has completed will be a deflated glove and a cloudy yeast sediment at the bottom of the container.

Pour the drink and send it for quiet fermentation

To do this, place the container on a table or chair, focusing on a height of 50-60 cm from the floor. Using a siphon (a simple soft hose), carefully pour the liquid into a new container, trying not to disturb the bottom with sediment. You cannot be lazy and skip the pouring stage, since the yeast mass, continuing to come into contact with the drink, will completely ruin its taste and aroma.

During this period, homemade wine made from grapes still retains a cloudy tint, but there is no need to worry: it will still have time to become transparent and lighten slightly. Try the drink and assess your sugar level. If there is not enough of it, feel free to add more, since during the quiet fermentation stage it is not converted into alcohol.

Fill the bottle up to the neck to prevent any contact with oxygen, and close with a lid (or an air seal/glove if sugar has been added again). The container with wine must be placed in a dark and cool place where the air temperature is kept within +5+16 °C ( perfect option- cellar or basement). The main condition is not to allow the temperature to exceed +18+20 °C, because only in this case will it be possible to make truly tasty homemade wine.

Maturation period and aging

The minimum aging period is 1.5 months for white wines, and 2 to 3 months for red wines. The longer the wine matures, the better its quality (bottles can be aged for 1 year). If a small sediment appears at the bottom of the container, pour again using a soft hose. Fine sediment will not affect the taste, but getting rid of it will help clarify homemade wine made from grapes.

At the ripening stage, the recipe for wine from ripe grapes is no longer adjusted for sugar, and it is advisable to store the bottle at rest, without moving it from place to place (only dividing the pouring if necessary).

The wine is ready: bottled and stored

The first step is to prepare bottles with airtight lids, and ideally with long corks that can be used to conveniently seal the neck. However, any sealable containers will do – even jars! This is just a matter of aesthetics and does not affect the quality of storage.

The technology for producing white and red wine at home does not require any special equipment, but clean hands and working tools are a key condition for obtaining the desired result. Therefore, it is much more important to thoroughly rinse and dry the container: this will protect the drink from bacterial invasion, preserving its wonderful aroma and taste.

Bottles need to be filled to the middle of the neck, so that there is literally 1.5-2 cm of free space between the cork/tire. After bottling and corking, the wine is again sent to a cool place for storage. By the way, if you closed them with stoppers, then you should store them exclusively in the “lying” position (this will preserve the elasticity of the stopper and the tightness of the blockage).

Grape wines are completely unpretentious in preparation, but require constant attention in the first stages - stirring, churning and maintaining optimal temperature. In the rush of everyday affairs, you can easily forget about this, and soon say goodbye to the wine that has become covered with a moldy film. To prevent this from happening, arm yourself with an alarm clock: at the right moment it will definitely remind you of an important matter.

Making wine from grapes, especially at home, will require careful attention to the process. Therefore, when preparing and crushing grapes, do not be distracted by extraneous matters: you can imperceptibly “enrich” the juice with many bacteria that lie in wait for your hands even on kitchen towel. In normal cooking they are not dangerous, but during active fermentation of the drink they can “go sideways”.