Features semi-sweet cooking wine
In the semi-sweet wines have less alcohol, sugar and extractives than the dessert. It is an easy and pleasant drink. To make it, you should not use the fruit n berry taste with a coarse (ash) Fire at a very high acidity (cranberries, Japanese quince). To make semisweet wine depressed (as well as for a dessert wine) juice diluted with water and sugar (Table 2 ). As sweet wine due to the small content of alcohol is fragile, easily zabrazhivaet, it must be processed by one of two ways.
First method. Ready, sweetened semi-sweet wine, bottled, you need to pasteurize water temperature in the tank 75 ° for 30 min.
Second method. Ready wine material for semisweet wine bottled, sealed by, cork wax is poured and stored until use. Before use, add sugar syrup or 1 / 2 cup sugar in 1 liter of wine.
To prepare the sugar syrup take 1 liter of juice, berries and 800 g of sugar, heated to dissolve sugar and pour into small bottles, capacity 0,250 liters, closed boiled corks, tied and then pasteurized for 15 min at 75 °. Then the cork is poured paraffin or stopped. In order for a flavored syrup, crushed berries to the deflection of these previously little juice is heated in an enamel saucepan. Sugar syrup can be cooked in water, but it's on the same fault by dissolving sugar in warmed wine syrup is added to taste the wine before drinking is recommended to add approximately 1 / 2 cup to 1 liter of wine. Very tasty wine is obtained if, instead of syrup to it to add lime or honey (from 50 to 100 g per 1 liter of wine). Honey is added to the wine before drinking. Particularly pleasant is the taste of apple and kryzhovnikovogo wine. Semisweet wines are best kept at a temperature below 15 °.
In the semi-sweet wines have less alcohol, sugar and extractives than the dessert. It is an easy and pleasant drink. To make it, you should not use the fruit n berry taste with a coarse (ash) Fire at a very high acidity (cranberries, Japanese quince). To make semisweet wine depressed (as well as for a dessert wine) juice diluted with water and sugar (Table 2 ). As sweet wine due to the small content of alcohol is fragile, easily zabrazhivaet, it must be processed by one of two ways.
First method. Ready, sweetened semi-sweet wine, bottled, you need to pasteurize water temperature in the tank 75 ° for 30 min.
Second method. Ready wine material for semisweet wine bottled, sealed by, cork wax is poured and stored until use. Before use, add sugar syrup or 1 / 2 cup sugar in 1 liter of wine.
To prepare the sugar syrup take 1 liter of juice, berries and 800 g of sugar, heated to dissolve sugar and pour into small bottles, capacity 0,250 liters, closed boiled corks, tied and then pasteurized for 15 min at 75 °. Then the cork is poured paraffin or stopped. In order for a flavored syrup, crushed berries to the deflection of these previously little juice is heated in an enamel saucepan. Sugar syrup can be cooked in water, but it's on the same fault by dissolving sugar in warmed wine syrup is added to taste the wine before drinking is recommended to add approximately 1 / 2 cup to 1 liter of wine. Very tasty wine is obtained if, instead of syrup to it to add lime or honey (from 50 to 100 g per 1 liter of wine). Honey is added to the wine before drinking. Particularly pleasant is the taste of apple and kryzhovnikovogo wine. Semisweet wines are best kept at a temperature below 15 °.
