At home for the fermentation of fruit and berry juice use wild yeast, which are themselves on the surface of berries (bread yeast unsuitable). Therefore, in order not to wash the yeast, the berries should not be washed.
Layout of wild yeast is prepared as follows. During the 10 days prior to the making of wine gather ripe berries early crops - strawberries, raspberries (we pick berries, not littered the ground). Two glasses of unwashed berries crush, placed in a bottle, add a glass of water and 1 / 2 cup sugar. Then, shaken, closing a cotton plug and placed in a dark place where the temperature between 22-24 °.
After 3-4 days the juice begins to ferment, filter it through cheesecloth and use. Cultures are prepared 1 times per season. It can not store more than 10 days. To prepare the dessert wine to take 3% yeast, dry and semi-sweet wine - 2%. For example, to prepare 10 liters of wine to have 0,3 or 0,2 liter yeast. If you want to put on the fermentation late ripening fruit - gooseberries, apples, plums, and others instead of yeast used sediments from the juice during fermentation of earlier cultures. Draft required to take in smaller amounts. For the normal fermentation of 1% is enough precipitation to put on fermentation.
Layout of wild yeast is prepared as follows. During the 10 days prior to the making of wine gather ripe berries early crops - strawberries, raspberries (we pick berries, not littered the ground). Two glasses of unwashed berries crush, placed in a bottle, add a glass of water and 1 / 2 cup sugar. Then, shaken, closing a cotton plug and placed in a dark place where the temperature between 22-24 °.
After 3-4 days the juice begins to ferment, filter it through cheesecloth and use. Cultures are prepared 1 times per season. It can not store more than 10 days. To prepare the dessert wine to take 3% yeast, dry and semi-sweet wine - 2%. For example, to prepare 10 liters of wine to have 0,3 or 0,2 liter yeast. If you want to put on the fermentation late ripening fruit - gooseberries, apples, plums, and others instead of yeast used sediments from the juice during fermentation of earlier cultures. Draft required to take in smaller amounts. For the normal fermentation of 1% is enough precipitation to put on fermentation.
