Wine grapes - recipes

Mnogie love homemade wine from grapes.
Read the recipe home wine.

Grape wine - the most useful and ancient beverage. He began cooking in ancient Egypt. In those days wine grape used in lieu of all other drinks, as there were no refrigerators, no pasteurization, juices and water, and even very quickly spoil in hot climates. That would not get drunk the wine very much diluted with water. You could even say that the water was added to a quantity of wine to avoid its damage.

The grapes have excellent taste, medicinal and nutritional qualities. In ancient Greece it was called the nectar of the sun. In addition, the wine contains not only valuable vitamins of the fruit itself, but also new and useful substances, which are formed during fermentation. Thanks to the curative properties of wine now with his help cure many diseases. For example, drinking wine is good and anemic people with unstable blood pressure, besides the wine and improves appetite. Especially useful wine for people working in nuclear power plants as well as daily consumption of 100 grams of wine displays all the radionuclides in the human body.

So how do you make homemade wine from grapes?

In principle, there is no secret to making homemade wine from grapes not.

You have already learned about the history of wine and its beneficial medicinal properties - now I will tell you himself recipe home made wine from grapes.

The very process of making a few points is not divisible:

collection and processing of berries;

To separate the berries from the beginning of bunches and climb them - you need to do in order to avoid falling into the wine rotten, wormy or propped-up berries. You do not want to get wine and savoring rotten odor.

If there is no dust on the berries of the road or other contaminants - they do not need to wash. Typically, the skin of berries contain bacteria that are beneficial for the fermentation process. If the grapes are thoroughly rinsed with water, the fermentation process will proceed much worse.

The next item the recipe - the crush of the grape. The ancient wine grapes crushed legs, so you too can try - most importantly wash your feet. If you do not resort to such "untimely" methods - use a special tool to crush berries or juicer. Make sure that each would have been shattered grape berry. As a container, use a large metal pan.

As a result of these movements, grape juice rising to the surface, and cake will settle to the bottom. The next step is separation of juice from pomace - to do this, use gauze or a colander.

After completing the previous paragraphs, you have two choices: prepare for the winter grape juice or make homemade wine from grapes.

If you want to enjoy winter clean natural grape juice - just add the sugar and bring to a boil on the stove. After that, pour the juice in bottles and roll up covers. If you use may be diluted with cooled boiled water, as the resulting juice is very concentrated and luscious.

For the preparation of homemade wine requires special packaging. I recommend using the 10-and 20-liter bottles filled with juice and 2 / 3 of its volume, because the fermentation wort volume increases. Once you have poured into the bottle the juice they need to be resealed polypropylene cap with a pre-hole through it. In this hole is inserted a plastic tube to drain carbon dioxide produced during fermentation. One end of the tube into the hole prosunte cover and close up clay or wax, and another dip into the cup with water. Such a scheme is needed for that would exclude the ingress of oxygen into the bottle and do not disturb the fermentation process of wine.

I recommend this whole assembly placed in a basement or cellar for 2-3 months and periodically once a week to observe the process.

After a specified period of time you get home, dry wine from the castle about 5 degrees. Congratulations!

secrets of excellence

I have to say, nothing particularly complicated about the process of winemaking there. The main thing clearly follow the recipe and then you will succeed.

Collection and processing of grapes

First a few words about the grapes. This is a very common sort of "Isabella Blue": the tight clusters of round, not large berries

This grape variety is not fastidious, and can withstand 30-degree heat and 30 degree cold. Cover in winter it is not necessary, so it grows "by itself". The only requirement - to gather the grapes need to freeze and clusters must be dry. Usually, we break it, we at the beginning of October.
Once the grapes are harvested, it is necessary to separate the berries from gronok. This is the most tedious part of work, because the trapped accidentally in bloom or dried berries spoil the taste. Another useful observation for all readers MirSovetov: many of my friends crush grapes with branches, and as a result of the wine turns tart and bitter. Do not repeat the same mistakes. To get a delicious wine this rather time-consuming stage in the wine industry is inevitable.
Aborted fruits to add to any large capacity. In our case, it is a 60-liter enameled saucepan.

According to the recipe is not allowed long storage of berries in this form, otherwise the fermentation process begins early. Therefore, once you have separated from the berries gronok, you must immediately suppress them. This is done using the usual flea market, so we crush the potatoes for mashed potatoes.
Once you have separated from the berries gronok, you must immediately suppress them
Pound must be very carefully so that each berry burst and gave their precious juice
Pound must be very carefully so that each berry burst and gave their precious juice. As a result, data manipulation, settle to the bottom cake and grape juice will be on top. Then you need to drain the resulting juice through a colander or cheesecloth.

Adding the juice of the sugar and boiling water, you can preserve it in jars and enjoy the winter with natural grape juice. Just be sure to dilute with water as a concentrated juice is obtained and contains a lot of pure glucose. And much to drink is dangerous. Especially for diabetics.


For wine requires special utensils. We use a 5-and 20-liter glass bottles. It is in these bottles need to merge and the resulting grape juice. Pour should not completely, but at two thirds capacity so guilt was where the "play". Pouring juice bottle to bottle up a special cover: it makes a hole in the tube which is inserted. On the tube and comes out carbon dioxide, you need to drop it in a jar with water, after blowing.

The cork should be very thick to keep out air,ideal for sealing the lid zaleplivaem clay.
Erecting the whole "mechanism", send the wine in the cellar for fermentation. This process will last for 2-3 months at a temperature of 5 degrees, while it does not "win." During this time, often need to check whether vodichka bubbling in the pot (and periodically wash the jar itself and change the water). If not, an urgent need to make the lid sealed, otherwise the wine will be a wine vinegar. If you do not have the room with the temperature about 5 degrees, and the bottle is in a warm place - it should not pour a third and not more than half the capacity.


Approximately 2-3 months (before the New Year) wine almost ceases to play, all foam and mist settles on the bottom. Actually wine is ready. We're getting a dry house wine, a fortress no more than 5 turnovers. If you like the wine, then you are satisfied. Enough to filter and can be consumed.
But if you want to wine and stronger poslazhe, will have to work hard. Go to a prescription of house wine added another stage for a period of a month, but trust me - it's worth it. To begin to gently pour the wine (not shaking the bottle!) In a large container. Drain must not end, because the bottom is slime and cream of tartar. They should stay on the bottom. After that, add 1 liter of drink 100-150 grams of sugar and stir until sugar is dissolved. (!) Note that in our family like sweet wine, and if you like sweet - reduce the amount of sugar.
Now rinse the bottle, drain upside down and pour in the "new" wine back at them. Close all the same plugs, and leave the wine to "play" on.
Thoroughly rinse the bottles upside down to drain and pour into a "new" wine back at them. Close all the same plugs, and leave the wine to "play" on
A month later, when the wine will be playing in the jar will be almost no bubbles, gently pour the drink bottles, corks and close the store in the refrigerator. Homemade wine is ready for use, has been 11-13 rpm, and got a pleasant sweetness.
If you love champagne, pour strained wine in the bottle again and close the caps. It will be a little play and when used to "tweak the language."
Homemade wine is ready to drink

That's the whole technology. As you can see the recipe is not very complicated. But what a result - homemade wine with a beautiful bouquet and a delicate aroma of the wine mature and chic style! Try it - you will not regret!