Make your own homemade, this is a great natural grape wine recipe from http://www.moonshiners.club/
Recipe from (http://www.moonshiners.club)
Winemaking is an art, the secrets of which require many years of studying. Nevertheless, each of us can make a homemade grape wine. You probably won’t create a masterpiece worthy of international exhibitions, but if handled properly the taste of your own beverage might really astonish you. I bring to your attention a detailed technology of homemade wine making (red and white). This recipe requires only grapes and sugar, making your beverage all natural.
The best grapes varieties for home winemaking are Stepnyak, Platovsky, Rosinka, Droojba, Regent, Saperavi, Crystal, Festivalniy. They don’t require any special care and possess a high content of sugar. But this doesn’t mean that you can’t make wine from other varieties, for example, Isabella or Lydia. You’ll just have to use more sugar.
Before you start making wine, you should take care of all of the required containers. They must be squeaky clean and dry. Otherwise, some external fungi might contaminate the beverage and spoil its taste. Barrels, bottles, buckets, and other containers can be smoked with sulfur (the industrial way) or simply washed with boiled water and wiped with a dry cloth. I strongly encourage you not to use containers which used to contain milk, because a thorough wash might not help.
Grape Wine Recipe
1. Harvesting and processing.In order to preserve wild yeasts on grapes you should pick them only in a dry sunny weather. There should be no rain 2-3 days prior to that. Only ripe fruits are good for winemaking. Unripe grapes contain too much acid which deteriorated the taste of the final beverage. Overripe berries are prone to develop vinegary fermentation which can eventually spoil all of the must (squeezed out juice). I also don’t recommend picking up fruit drops, because they might add an unpleasant earthy taste to the grape wine, which is very hard to fix. Harvested berries should be processed within two days, after that they will become unfit for making homemade wine.
Harvested grapes are thoroughly sorted out, removing stems, unripe, tainted or berries with mold. Then the berries are mashed and together with the juice are placed in an enamel pot, filling it up to ¾ of its volume. It is best to mash the grapes by hands, thus not damaging the seeds, which contain substances that make the taste of wine bitter. If there are too many berries, then you should gently shuffle them with a wooden rolling pin (pestle).
You should avoid letting the juice touch metal (unless it’s stainless steel), because this causes oxidation, which spoils the taste of homemade wine. That’s why berries should be mashed by hands or with wooden tools, and put the pulp (mashed grapes) into an enamel hollow-ware – a bucket or a pan. You can also use food grade plastic ware or a wooden barrel.
Then cover the container with a clean cloth and leave for 3-4 days in a dark warm place (65-74F° / 18-23°C). After 12-20 hours the juice will start fermenting, and on its surface “a hat” from peels will appear, which must be removed 1-2 times a day by stirring the pulp with a wooden spoon or by hand. If you don’t do that, the mash might start vinegary fermentation which will spoil your wine material.
2. Obtaining pure juice. After 3-4 days the pulp will get brighter, it will obtain sour scent and you’ll hear a hissing sound. This means that the fermentation has successfully started; it’s time to squeeze the juice out.
The upper layer of peel is gathered in a separate container and squeezed with a press or by hands. All of the juice (should be separated from the sediment of the pulp) is filtered through gauze and transferred 2-3 times from one container into another. This transferring allows not only to get rid of impurities but also enriches the juice with oxygen, facilitating proper operation of wine yeasts.
Continue http://www.moonshiners.club/how-to-make-homemade-grape-wine-recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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