Raspberry Wine
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Recipe raspberry wine
Recipes of raspberry wine at home.
House wine with raspberries – favorite drink festive feasts.
In crimson wine as sweetness combined, durability and unsurpassed flavor.
raspberry – One of berries, which like all. Sweet, incredible ruby color.
Juice the bite of raspberry fireworks exploding sensations in the mouth. Eat, and can not break away.
But if you still win himself and gathered fruit basket beautiful wilderness is not anywhere, and in wine, is supplemented incredible palette of flavors impressions.
Video recipe of raspberry wine
The classic recipe for raspberry wine
tell, how to prepare wine raspberry recipe for a classic. strength comes 12 – 13%.
Ingredients:
- raspberries – close 5 kg;
- Sugar – depending on the amount of berries – set Exchange 1: 5. Gourmets can try to take unpurified brown sugar in the same proportion. It adds new flavor notes.
- water – just depends on the amount of berries and set the rate 1: 2, so we need 2,5 l.
Malyn should not take fresh water wash. Washing detrimental effect on the natural yeast bacteria, characterized berry.
The first stage
Read more: wine recipe with cherries.
Exempt from fruit juice, scrolling in a meat grinder or blender. In the resulting berry puree add half the sugar.
This is done, to adjust alcohol by volume. Next, pour water at room temperature.
Water temperature affects the work of our bacteria. Low slows their growth, and high – finally loses. For wine high temperature is above 25C.
All brazhku should mix well and pour into an enamel or glass cookware. Tightly cover and remove the hot dark place. The temperature should not be lower 18 C.
Through 10 hours to look for cherished jar. We'll see, that should start to bubble juice.
In the absence of bubbles should wake. Rather temperature below, than necessary.
Buda bacteria by casting parts, about glass – and two slightly warmed our juice, boil strictly prohibited. Hot juice pouring back, stir and wait again.
When bacteria in berries woke up and started to work, he begins fermentation process.
Berry juice should actively bubble, cake and rise up, forming a dense cap, gradually otslaivaya of juice.
second stage
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After a week of periodic spying on our Braga and stirring it to avoid mold formed, track a couple of times to pour the juice from a container capacity, to air it. This method improves the taste of wine.
Then feed yeast with half of sugar, remaining. The rate of feeding sugar 1-2 tablespoons per liter of wine.
You can also add 2-3 drops of ammonia per liter. It is a stunning wine in feeding.
Experience shows, the addition of a few drops of ammonia improves the taste of wine.
Again, tightly close the lid and remove Braga another week.
The third stage
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The process starts seething reduced, as it happens somewhere in 2 week, drink begins to take color, pulp completely separated and lifted up, there is no active processes.
Content utensils should drain through a colander or cheesecloth, merging juice. Berries also postpone a certain plate, may continue to flow, we add the juice in bulk, because each precious drop.
In the future sugar add wine again, 1-2 spoons, pidhoduvavshy wine bacteria.
raspberry brazhku, cleared of cake poured in glass bottles. The wine has a maximum fill volume of cans or bottles, but not by pouring edge.
We make adjustments for Hydroseal.
- For this purpose it may serve as a famous glove with a tiny hole in one of the fingers, which is worn on the bank.
- Droppers, stuck in door.
- Lend a hole in the lid rubber tube d = 6 mm
Tightly cover wine, sinking outer end of the hose in jar with water.
The free end of the hose to put a glass of water. Since carbon dioxide, arising during fermentation, will go, almost drowning our wine.
Namely wine, will mature in the absence of air. Harvesting another week our treasure in a dark place at room temperature.
Fourth stage
Read more: Recipe of wine from raisins.
During this time the wine remains vidsharuvalysya cake, which were nedofiltrovany, and at the bottom was a small residue – dead yeast.
The wine continues to ferment, but not so intensively. Now you need to filter the wine as, to remove all excess particles and get a clean drink.
You need to find not very thick hose on it and pour the wine into another container (as in physics overflow vessel, where one higher than the other).
The main tube so lower, that it did not reach the sediment. At the same time during this process, we saturate the wine with oxygen.
Here we must note, that the wine is poured slowly, better pass filtering. Therefore, the hose clamp to be done, and control the process.
Trying! Wine has a sour taste. Sour tone should prevail, but felt too sweet.
Again, add sugar 1 – 2 spoons and ammonia – 2 drops. The bulk container wash, dry them and return nastoechku ago, re-establishing a water seal.
But if the wine will taste sweet, the wine needed for another day air again.
And then a few times, without feeding yeast. Through 2 Repeat filtering weeks, add sugar but not necessary.
The fifth stage
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later 2 week, sediment completely disappeared, and the wine was completely transparent.
Now you need to give sweetness guilt. But this is a matter of taste. It is necessary to define, how much wine should sweeten.
Pour sugar on cotton cloth, example, white cotton or calico. And make balls, tying the end of the bag and dip in wine, fixing on the bottle.
Again, put on the lid and water seal. About a month goes completely sugar in wine, and it will find sweetness.
Making the finish filtering. Lack of sediment indicates that the fermentation is complete. Now Perrelli wine bottle and remove the cold.
