The process of making wine
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How to make wine at home
The process of making wine at home.
What is meant by house wine?
first, on the need to look for when considering homemade wine, this is, it can be done not only with grapes.
Wine can be prepared from almost any fruit.
Some fruits are better suited for wine, others less, cooking wine but can be any fruit.
The basic ingredients for any of the wines are some fruits, and added that main beverage flavor and aroma, sugar, wine yeast (thanks to which alcohol is produced) and water.
In the wine often add other, minor ingredients: raisins, tannins (often in the form of black tea), citric acid (usually, in the form of lemon).
A specific set of products depends on the kind of wine.
Both the cook house wine?
The golden rule when home winemaking – cleanliness and sterility of all equipment and utensils, used.
To do this, all containers and equipment for cooking liquor thoroughly washed and sterilized.
While using dirty dishes in the wort can start to breed a variety of bacteria, which eventually spoil the flavor and aroma of wine.
Stages of cooking wine at home
Primary fermentation
The first stage cooking wine at home is the primary fermentation.
Fruits and other ingredients are crushed and added to a clean container, often in a bucket of food.
Sugar dissolved in hot water and added to a bucket of fruit, where then pour the necessary amount of cold water.
Fermentation – a process, in which yeast convert sugar into alcohol with the rapid release of carbon dioxide.
The duration of the fermentation process may be different, often from 3 to 10 days.
The process of fermentation
After cooling, the added yeast. For 12-36 hours after the start of addition wine fermentation process.
At this stage, a combination of liquid and solid substances called "must".
After an initial phase of fermentation liquid filter and reject all solids.
Then pour the liquid into another sterile bottle, where he should continue another stage – secondary fermentation.
Secondary fermentation
Butel, often referred to as balloon, has the shape of a bottle, but in a much larger size.
Usually, are glass or plastic bottles. Sometimes some wine bottles are made independently.
To prevent bacterial growth, which can spoil the wine during the secondary fermentation, bottle should be filled up to the top.
On top of the bottle wearing a special gateway, which prevents air inside.
As is often the gateway using conventional balloon. It will collect carbon dioxide, and prevent the ingress of air.
After the secondary fermentation the wine is poured into another bottle.
It should discard precipitate, which has accumulated on the bottom of bottle. This precipitate – dead yeast.
Aging wine
After about six months, the wine can bottle. Bottled wine also need to withstand a certain period.
In this period of exposure can vary depending on variety wine.
Average term aging wine usually around six months.
For light wines of this term can be reduced.
