Domestic strong wines
House wines are a lot of recipes, however, knowing the general principles and technology of making wine, every fan can create their own unique and delicious flavored drinks.
The traditional method for producing wines based on the fermentation of the juice berries with sugar, through cultural or natural yeast. At the same time all the sugar is converted into alcohol, and the resulting wines with alcohol content of 10-14 °. With such a fortress sweet wines because of the presence of free sugar not stand. Increase the strength of the drink, you can add alcohol or vodka.
There is a group of wines, called stronger. Preparation technology includes a number of operations that are performed in sequence. Among them is necessarily fortification as a wine with a high concentration of alcohol by fermentation of sweet wort is not possible.
Fortified wines are prepared in the following ways:
a) The fortification of juices;
b) fermenting wort fortification;
a) fortification of young wine.
Fortification and fermentation stops the wine remains in the necessary amount of sugar. In some cases, for sweet dessert wines to the young wine is added, along with alcohol, sugar syrup and flavorings derived from aromatic and medicinal plants. These wines contain 14-20 ° alcohol, 5-16% sugar, 0.6-0.8% acid.
When fortification are treated with vodka or alcohol are added in sufficient quantity to obtain the desired composition of the wine.
Certain difficulties is fermenting wort way to fortification, particularly fermentable wort fortification on pulp. Feature is that the juice from the berries and fruit are squeezed and crushed by adding sugar syrup, and fermented in closed tanks with incomplete "floating cap" of pulp at a temperature of 26 ° C. After 3-5 days, when the concentration of the wort drops to 1,035-1,045 (6-9% sugar), it is pressed, add strong alcohol (90 °) and argue for 7-8 days. Then filtered, clarified and allowed to mature.
Maturation of wines takes place in closed containers in the presence of small amounts of oxygen (60-300 mg / l). Extract it is accompanied by several open transfusions from one tank to another when this wine is in contact with atmospheric oxygen which subsequently provides the biochemical processes in a tightly closed container. As a result of maturation of the wine formed a complex flavor and aroma with a variety of delicate shades. The temperature of maturing wine in the range 14-16 ° C, and the duration of two years or more.
When a young wine fortification main difficulty lies in determining the correct amount contributed in his spirit.
In calculating the necessary number of alcohol or vodka can be roughly assumed that with the addition to wine strength at 10 ° 1% or 2% of alcohol strength of vodka increased by 1 °
Take, for example, vodka. Calculation of the necessary number of very simple: let's say there are 30 liters of sweet cherry wine strength of 10 °. Its strength must be increased to 14 °, that is, increase by 4 °. Then the vodka will need:
(30 x 2 x 4): 100 = 240 100 = 2.4 liters.
If the strength of the wine must be brought to 16 °, the vodka will need:
(30 x 2 x B): 100 = 360 100 = 3.6 liters.
The required amount of vodka to add to the ferment wine, mix well until smooth and leave the castle 4-5 days to assimilate, ie, in order to fully united vodka and wine.
It should be remembered that after the introduction of mixing vodka and wine material loses its transparency. It is produced opalescence (turbidity), again falls a certain amount of sediment. Therefore, the liquid in the tank to withstand to the bottle 15-20 days and then removed from the sediment with a rubber hose, filter it, pour into bottles, cork, but no longer need to pasteurize. Alcohol in it enough. All microorganisms are suppressed. The yeast can no longer reproduce. Alcohol - a good preservative, when it contains not less than 17%.
The following recipes fortified wines are only examples and show the possibility of applying these methods to produce new kinds of wines with high flavoring qualities and good flavor.
Cherries sweet varieties are separated from the bones, pour in a bottle and pour a sugar solution 10% concentration. Add the yeast and leave to ferment for 3-5 days.
After this merge and alcohol, adding 300-350 ml alcohol per 1 liter of wine.
The wine is kept for 5-6 months and when it is lightening, removed from the sediment. This wine has a pleasant taste and can be stored for a long time in a cool place.
Red currant wine
Red currant gives high yields, has - good sokootdachey easily lightened and therefore, these berries are widely used for preparation of various wines.
The only drawback of red currants - no flavor, but it can be easily remedied by introducing a wine flavors.
For cooking: guilt by fortification gyle take ripe berries, is separated from the stalks, wash and dry a given. Then poured into a wooden or enamel bowl and crush a wooden pestle.
After that, the pulp add sugar syrup, consuming 100-120 grams of sugar and 250-300 ml of water to 1 liter of pulp.
The resulting sweet wort is fermented to this it adds 3% of wine yeast and leave in a warm place for 2-3 days.
In the process of fermentation mash is thoroughly mixed wooden paddle 3-4 times a day for better extraction of nutrients and to avoid zakisaniya "cap" on the surface of the pulp.
Then the pulp is pressed and the resulting mash alcohol, add flavoring agents, and insist in a sealed container of 7-10 days. Depending on the future of wine in 1 liter of wort take 250-350 ml of alcohol 70-80 °.
When insisting spend clarification of wine, adding 1 tablespoon of milk in 1 liter of wine.
When the wine to lighten its removed from the sediment.
The result is a fragrant wine, containing 15-18 ° alcohol, 10-12% sugar, acidity 0.6-0.8%.
Prepare the sweet mash fermentation method without separation of the pulp, like red currant wine.
Made of raspberry juice completely ripe berries.
10 liters of wort take 6 liters of raspberry juice, 2.6 liters of water, 2.4 kg of sugar (1.6 kg make before fermentation, and the rest - after).
Fermentation after making the starter lasts 10-12 days, after which the wine Alcohol: per 10 liters of wine - 1 liter of vodka.
The wine is aged for 5 days, then filtered, the residue is made of sugar and sealed in a bottle.
The wine turns a beautiful crimson color with the aroma of fresh berries.
Wine of the "Port"
Prepared with no added sugar fortification as alcohol mash, fermented only by half. Wine material is fermented in half, if it is not less than 3-5 ° alcohol.
Degrees are defined spirtometrom or taste. On the palate the wine is trying for the second week of active fermentation. Recommended by the need to pick up the sugar content in the product.
Alcohol is introduced into the wort with the expectation that in the finished wine it was about 17-20%. The wort is separated from the pulp, strained and topped up with alcohol.
Fermentation stops during the day.
It remains only to cork the wine and give it to stand until the clarification. After that, pour into a bottle half the bottle and cork completely.
To use this wine grapes sweet varieties of mountain ash: Nevezhenskaya, Grenade, and others. You can use wood ash berries and provided pre-treatment of saline solution described.
Rowan berries are separated from the ridge, washed and crushed in a wooden bowl.
In the pulp add sugar syrup (1 liter of 20% syrup for 1 kg) of nitrogen (0.3 g of ammonium chloride in 1 liter of wort) and the wiring of yeast.
Mash ferment 5-7 days, then pressed, add flavoring and infusion of 350-500 ml of alcohol in 1 liter of wine.
The result is a wine ready to drink. It contains 16-18 ° alcohol and 6-8% sugar.
For the maturation of the wine is stored in a cool place for 6-8 months, while improving the taste and aroma of the drink.
Thus, we can make wine from shadberry, cherries and other berries.
Plum Berries are poor sokootdachey and require special handling for better separation of juice. For the preparation of wine selected ripe, undamaged berries, washed and placed in a glass bowl.
Ahead of time preparing the sugar syrup (200 g of sugar per 1 liter of water). It is heated to boiling and pour boiling berries, then close the lid and kept under a warm coat for 8 hours.
Then poured the syrup, again heated to boiling and pour berries again.
1 kg of plums take 2 liters of syrup.
The cooled berry extracts alcohol, added flavorings, close lid and insist 10-15 days. After this, carefully remove from the draft and bottled for storage.
Wine contains 15-18 ° and 14-16% alcohol, sugar, tastes good and can be stored for a long time. Exposure improves the taste and aroma of the drink.
In the same way wine is prepared from cherry, blackthorn.
Fruit and berry wine
Black currant berries are washed, crushed, poured sugar, and putting in a glass bowl and leave for the separation of juice in a warm place for 1-2 days. After that, squeeze the juice from fresh apples and add to the juice of black currant.
To 1 liter of apple juice, take 500 ml of black currant juice.
A mixture of juices insist 4-6 days in a closed vessel, then pressed, add sugar (60-80 g per 1 L) and 300-350 ml of alcohol in 1 liter of the mixture. Insist 7-9 days, brighten and remove from the sediment.
The result is a flavorful dessert wine containing 16 ° alcohol and 12-14%. of sugar.
It is stored in a cool place, extract improves the taste of the drink.
Apple heady wine
This wine is prepared from natural apple juice. Good wine is obtained by a 9 liter of apple juice add 1 liter of juice with mountain ash.
The wort is set on the fermentation, sugar and yeast.
On the 11th day of its strength as high as 10 °. Then and alcohols: 10 liters of wine - 1 liter of vodka.
The color of wine is golden, but the taste - a refreshingly sweet and sour, with the aroma of fresh apples.
The wine made from dried apples
Take the dried apples, sweet and sour varieties, put into a wooden or enamel bowl, pour hot water of 80-90 ° C and press during the day. 1 kg of apples take 800 ml of water.
Then the apples are pressed, add sugar syrup and yeast, then leave to ferment.
After 5-6 days of alcohol mash, adding 500 ml of alcohol of 70 ° to 1 liter, and give the brew 3-5 days.
Then the wine is carefully removed from the sediment and allowed to ripen in a tightly closed container, which lasts 6-8 months. At the same time make one or two perelivki.
The wine again removed from the sludge and is stored in a cool place.
In the same way you can make wine from fresh apples.
Vermouth - flavored wine
Vermouth - is blended, fortified, dessert wine, flavored with tincture of various herbs with a specific bitter taste of wormwood. It perfectly stimulates the appetite.
For the preparation of vermouth in the home is convenient to procure raw wine separately and mix them after removing the wort from yeast as described in the preparation of blended wines.
Prepare raw wine for vermouth in the same way as for the dessert wine.
Vermouth is white and red, depending on the wine contained in it.
Composition of red vermouth (1 way):
cranberry wine stock - 3 l
Blueberry - 7 l
honey - 1 L
tincture of herbs - 1 tablespoon channaya
Composition of red vermouth (2 way):
cranberry wine stock - 8 l
rowanberry wine stock - 2 L
Honey - 1.5 l
tincture of herbs - 1 tablespoon channaya
The composition of white vermouth:
apple wine stock - 8 l
wine stock from the wild mountain ash - 2 L
Honey - 0.8 L
tincture of herbs - 1 tsp.
Preparation of fragrant infusion for vermouth. Tincture of herbs prepared with vodka.
At 250 grams of vodka added 4 g of yarrow, 3 g of cinnamon, 3 g of mint, 1 g of nutmeg, cardamom, 2 g, 1 g of saffron and 3 g of wormwood.
You can prepare an infusion of thyme, Bogorodsk grass roots violets, Minnick sweet wormwood.
Herbs are crushed, placed in a bottle of vodka and allow to infuse in the course of the week, shaking daily bottle of brandy. If there was no one herb - it does not matter.
The main thing - that was the wormwood, which can be replaced ekstragonom.
To 1 liter of vermouth should be 50 g of tincture (if alcohol), and, accordingly, - 120 g if the vodka.
Also, you need 100 grams of sugar.
All components are thoroughly mixed, pour into the bottle until the middle of the neck.
After 2-3 weeks, vermouth acquires its own unique flavor.
The drink is well kept.