Sweet wine features a large quantity of sugar (10 to 15% and above). It should be well-colored, fragrant, dense, with low acidity. At home, the wine with such a high sugar content can be prepared just in case it added to the concentrated grape must or sugar. The berries are separated by hand or trowel of the ridges and crush. To give the wine a fuller, flavor and color pulp is placed in a container with a wide-necked or kadochku. In the cylinder with the pulp add 2% yeast wine yeast, stirred and left to ferment for 3-4 days. During the fermentation mash raising his cap several times a day mixed. Then the pulp is pressed. The juice is poured into bottles, filling them 3 / 4 volume. Add 50 grams of sugar per 1 liter of wort and fermentation carried out at a temperature of 20 °. Care for roaming wine (top up, monitoring the temperature) normal. After fermentation, the wine must be dry to the taste as sugar completely vybrodit. Win gives settle, and when it is lightening (this is usually 2 months after the start of fermentation), it removed from the sediment. In the transparent sweetness of the wine to give added sugar or bekmes. Sugar is added 160-200 g per 1 liter of wine. The finished wine is bottled, sealed by and stored as dry wines
Adding to the mash of sugar and water
For dessert wine in the wort to add sugar and water. After squeezing the pulp measure the amount received by the wort, which is deducted from the amount of water addition to the pulp before and during pressing, and get out of pure (without water) juice. In contrast, the vine, fruit juices (except for apples, pears and cherries) contain too a lot of acid and low sugar. So they immediately after pressing add water and sugar, using Table 1. The table shows the amount of water and sugar to be added to 1 liter of pure, without water, juice, to get a dessert wine with the acidity of about 0.8%. The table does not contain the discharge, because the acidity of plum juice varies depending on the variety and growing area. Plum juice diluted with water to taste, sugar is added before fermentation of 200 g per 1 liter of wort (ie, a mixture of juice and water). At the 5 th and 10 th day of fermentation, adding another 20 grams of sugar per 1 liter of wort.
Fermentation of wort
Wort is heated to 22 °, poured into glass bottles or wooden barrels, filling them 3 / 4 volume. If the wort is not subjected to fermentation, together with the pulp then need to add to it the leaven of yeast (3% of the delivered wort). To feed the yeast in the wort make 0,3 g of ammonium chloride per 1 liter of wort. The contents are thoroughly mixed until complete dissolution of the sugar, shaking the dishes. Then it closed a cotton plug and put in a room with a temperature of 20 - 22 °. The rest of the sugar in equal installments made on the 4-th, 1-n and 10-day fermentation, dissolving in a small quantity of the fermenting wine. To preserve flavor and prevent oxidation of the dishes with wine every day roaming top up the same wine. For this wort to ferment to put not less than two cylinders, one of which must be less than the other, to top up the wine from smaller larger cylinder. After the rapid fermentation tank topped up with a big top, but from a smaller balloon wine is poured into an even smaller containers to the bottle. Then 3-4 weeks been quietly fermenting. The end of fermentation is determined by the absence of sugar to taste, as well as lighting, wine. Since the dish is formed on the bottom sediment, the wine must be separated from this precipitate. This bottle of wine, put on a stool, and an empty bowl on the floor. In wine dipped rubber tubing so that it was at 3 cm above the yeast sediment. On the other side of the mouth of the tube draw transparent wine, and when it begins to flow, lower the end of the hose in standing below the bottle. With this siphon all the liquid from the top down to the bottom of dishes. The remaining yeast sediment is poured into a smaller bottle, give him more time to defend, then in the same way wine is poured transparent. Thick filtered through a cloth filter. Filtered wine bottles half-filled bottle, sealed by wooden plugs Fire: tongue and placed in cold (if possible) space for parking. A month later, the wine again removed from the sediment.
Wines in this unfinished form of wine called. It is not preconditioned on the condition. In order to give winematerials softness, fullness of flavor and sweetness, adding sugar to it (for a liquor wine - 200 g per 1 liter, for dessert - 100-160 g per 1 liter, and for semi-sweet - 50 g per 1 liter of wine). Sugar made in the form of a syrup, dissolved in a small number of cast warmed wine. Ready-sweet dessert wine is poured into bottles or in bottles to half the bottle, and tightly cork (cork flood subsided) and the docket. Properly cooked dessert wine is not exposed to diseases, such as acetic skisaniyu, not moldy at all temperatures of storage. But at a temperature above 15 ° in incomplete juicy dish wine becomes cloudy, turns brown, oxidized and becomes a very unpleasant taste. Wines from different cultures get the maximum good taste at different stages of aging. For example, wines from the white, red, black currants, raspberries, cherries are ready to taste to use after 2-3 months. Wines made from gooseberries, strawberries become more harmonious and softer in taste after six months. A wine from rowan acquire the best quality in a year. Keep them to the full ukuporennoy dishes at 15 ° and below.
Adding to the mash of sugar and water
For dessert wine in the wort to add sugar and water. After squeezing the pulp measure the amount received by the wort, which is deducted from the amount of water addition to the pulp before and during pressing, and get out of pure (without water) juice. In contrast, the vine, fruit juices (except for apples, pears and cherries) contain too a lot of acid and low sugar. So they immediately after pressing add water and sugar, using Table 1. The table shows the amount of water and sugar to be added to 1 liter of pure, without water, juice, to get a dessert wine with the acidity of about 0.8%. The table does not contain the discharge, because the acidity of plum juice varies depending on the variety and growing area. Plum juice diluted with water to taste, sugar is added before fermentation of 200 g per 1 liter of wort (ie, a mixture of juice and water). At the 5 th and 10 th day of fermentation, adding another 20 grams of sugar per 1 liter of wort.
Fermentation of wort
Wort is heated to 22 °, poured into glass bottles or wooden barrels, filling them 3 / 4 volume. If the wort is not subjected to fermentation, together with the pulp then need to add to it the leaven of yeast (3% of the delivered wort). To feed the yeast in the wort make 0,3 g of ammonium chloride per 1 liter of wort. The contents are thoroughly mixed until complete dissolution of the sugar, shaking the dishes. Then it closed a cotton plug and put in a room with a temperature of 20 - 22 °. The rest of the sugar in equal installments made on the 4-th, 1-n and 10-day fermentation, dissolving in a small quantity of the fermenting wine. To preserve flavor and prevent oxidation of the dishes with wine every day roaming top up the same wine. For this wort to ferment to put not less than two cylinders, one of which must be less than the other, to top up the wine from smaller larger cylinder. After the rapid fermentation tank topped up with a big top, but from a smaller balloon wine is poured into an even smaller containers to the bottle. Then 3-4 weeks been quietly fermenting. The end of fermentation is determined by the absence of sugar to taste, as well as lighting, wine. Since the dish is formed on the bottom sediment, the wine must be separated from this precipitate. This bottle of wine, put on a stool, and an empty bowl on the floor. In wine dipped rubber tubing so that it was at 3 cm above the yeast sediment. On the other side of the mouth of the tube draw transparent wine, and when it begins to flow, lower the end of the hose in standing below the bottle. With this siphon all the liquid from the top down to the bottom of dishes. The remaining yeast sediment is poured into a smaller bottle, give him more time to defend, then in the same way wine is poured transparent. Thick filtered through a cloth filter. Filtered wine bottles half-filled bottle, sealed by wooden plugs Fire: tongue and placed in cold (if possible) space for parking. A month later, the wine again removed from the sediment.
Wines in this unfinished form of wine called. It is not preconditioned on the condition. In order to give winematerials softness, fullness of flavor and sweetness, adding sugar to it (for a liquor wine - 200 g per 1 liter, for dessert - 100-160 g per 1 liter, and for semi-sweet - 50 g per 1 liter of wine). Sugar made in the form of a syrup, dissolved in a small number of cast warmed wine. Ready-sweet dessert wine is poured into bottles or in bottles to half the bottle, and tightly cork (cork flood subsided) and the docket. Properly cooked dessert wine is not exposed to diseases, such as acetic skisaniyu, not moldy at all temperatures of storage. But at a temperature above 15 ° in incomplete juicy dish wine becomes cloudy, turns brown, oxidized and becomes a very unpleasant taste. Wines from different cultures get the maximum good taste at different stages of aging. For example, wines from the white, red, black currants, raspberries, cherries are ready to taste to use after 2-3 months. Wines made from gooseberries, strawberries become more harmonious and softer in taste after six months. A wine from rowan acquire the best quality in a year. Keep them to the full ukuporennoy dishes at 15 ° and below.
