A good raw material for making fruit wines are apple, quince, mountain ash, saskatoon, cherry, plum, currants (black, white and red), raspberries, strawberries, etc. To make fruit wine and berries must be ripe. Of the over-ripe fruit fermented wort is worse, poorly or not at all lightened. Wine of overripe fruit and berries contain increased amounts of harmful methyl alcohol. Do not use for spoiled wine, dry, rotten, moldy fruit and berries. Exception is strawberries affected by botrytis (fluff mousey) in the initial stage of development. But the wines from these grapes require a long exposure - at least 7 - 8 months.
Apples. Of the many varieties of apples for making the best wines - the fall and winter, because they contain more sugar, acid and tannins (Antonovka, Parma winter, Slavyanka, Anis, and others). Winter apples encouraged to expose a brief maturation - no more than a month. Beautiful, fragrant wine is obtained from the summer class Grushovka Moscow, as well as rennet and kitaek, but because of the high acidity of the juice should be diluted with water or better to mix with the juice less acidic apples.
Quince. From quince after dosing are prepared fragrant dessert and liqueur wines.
Rowan. Good dessert and liqueur wines from different varieties of mountain ash (Moravian, cubes, Ievezhinskoy), as well as from Michurin (Burke, Liquor, Granatny, Aronia). Wine rowan Granatny slightly bitter. Chokeberry because of low acidity blended with a more acidic wine, such as red currant.
Wild wood ash in a pure form because of very strong bitterness of wine for cooking is not recommended.
Serviceberry. From juneberry gotovyat dessert wine. But as the acidity juneberry insufficient, then to the juice you can add 20% juice, red or white currants. Berries juneberry well podvyalit slightly, it will increase its sugar content and improve flavor.
Cherry. Cherry cook different types of wines, as dessert and dry. Wine of the cherry does not require aging, it is excellent in itself lightens up and ready to eat in the first year.
Cherry. The fruits of cherries because of low acidity unsuitable for winemaking, but the juice can be mixed with juice of cherries.
Plum. Plums prepare dessert wines, soft and harmonious. But the wine turns murky, so it should ostvetlyat. During storage, the quality of wine improves.
Black currant. Black currant obtained gustookrashennye, liqueur-type wines. But it can also make a good dessert, sweet and dry wines. However, not everyone likes a specific, very strong aroma of black currant. To reduce the flavor in the juice before fermentation is recommended to add 20 to 50% juice, red or white currants.
Red and white currants. From the berries of red currant wine obtained very transparent beautiful colors. For flavor in wine red currant wine, add raspberry, cherry or black currant. Very tender with a delicate bouquet, light and harmonious wines of all three types are derived from the white currant Versailles.
Raspberry. From the red-raspberry varieties Usanka, Marlborough, News Kuzmina, Texas, Kaliningrad premium quality liqueur wine types, which differ in beautiful color, very strong raspberry flavor, well-enlightened and ready to eat in the first year.
Blueberries and blueberry. Because blueberries are preparing tablespoons dry wines. Sweet wine made from blueberries to the mixture of juice more acidic berries. Blueberry - very sweet berry, so it must be processed immediately after collection, otherwise the wine easily sour. Blueberries as a separate culture is unsuitable for winemaking. Sock it to ferment mixed with blackcurrant juice.
Cranberry. Cranberry is recommended to prepare the dessert wines. It is best to collect nival cranberries, because it contains more sugar and less acid and compared with the autumn cranberry, has a more delicate flavor. Cranberry perfectly stored in a frozen state, and therefore final of her wine can be continued throughout the winter. Wine cranberry well lightened and is ready for consumption in the first year. But because of the high acidity of cranberry juice has greatly diluted with water, and therefore the wine is obtained from the cranberry liquid.
Strawberries. From its berries obtained liqueur wine type. For preparation of wine take only the brightly colored varieties (Komsomolskaya Pravda, Roshchinskaya, Koralka, Ruby). No need to discard berries affected gray gnplyu. A small amount of berries (in a mature state) quickly brightens wine.
Rheum. Although revep refers not to the fruit and berry raw materials, and to the leafy vegetables, but the stalks of rhubarb can be cooked a peculiar flavor light table wine with a refreshing taste. For preparation of wines collected by leaflets soft stalks of rhubarb in May. In lignified stalks of rhubarb leaves is oxalic acid.
Here are some recipes wine at home:
Orange wine: Orange juice 1,5 l, sugar 0.4 kg. Keep a few ripe oranges, clean them, cut into slices and squeeze the juice. In the resulting juice, add sugar and leave to ferment.
Plum wine: Prunes 10 kg sugar 1 kg, water 1 liter. Prune remove the bones, put it in a 10-quart glass dish, top up with warm boiled water and leave to ferment. After 5 days, squeeze the pulp in the liquid, add sugar and stir a few times a wooden spatula. After 2-3 weeks, after the end of fermentation, strain.
Wine from raisins: Raisins 2,5 kg, 0.35 kg of sugar, beer 0,4 l, 5 l water. Raisins fill with water, close the neck of a dish cloth, leave for 10-15 days. Since the beginning of fermentation regularly 2 times a day, stir. When the fermentation is complete, pour the liquid into another bowl, add sugar and beer.
Sparkling orange wine: Dry white wine 0,75 l, oranges 3 pcs., Powdered sugar 4 tbsp. Oranges with peel crushing, peresypte powdered sugar, and put it into wine. Mixture pour in a bottle, zakuporte and tar it. Put in a dark place. After 2 weeks strain the mixture, pour into bottles and tar.
Raisin Sparkling wine: Wine 0,75 l, raisins 1 piece. Normal dilute the wine in bottles of champagne. Throw there raisins. Close bottle stoppers and store in a supine position for several months.
Domestic champagne: Wine 0,75 l teaspoon baking soda 2 g, citric acid 1 g, sugar 30 г. Mix soda, citric acid and sugar. The resulting mixture Pour into a bottle of wine you want to bottle up and shake. After 10 minutes of champagne ready for consumption.
Fermented juice from plum: Plums 2 kg sugar, 1,5 kg. Plums, cut in half, remove seeds, place in a container and add the sugar. Container put on 40 days in a warm place for fermentation. After fermentation, the resulting drain the juice, bottled and zakuporte.
Wine red currant: Grapes of currants, sugar. Grapes of currants gather and squeeze under the pressure. In the resulting juice add a little water and sugar. Leave the juice for fermentation. Barrel, leave open until the end of fermentation, and then bloat for two years.
Wine of the hips: Hips 1 kg sugar, 0.5 kg, 3.5 liter water. Brier rinse, remove the stone. Berries fall asleep in 5-quart jar and pour in chilled sugar syrup. Bank, covered with loose cloth in warm place for 3 months. Juice strain, pour into bottles, zakuporte and put in a box with sand or cellar.
Birch Birch sap wine, 2 liters, Lemon 1 pc., 1 bottle of white wine, 0,5 l, 0,75 kg of sugar. Mix the birch sap wine, sugar and crushed lemon without seeds. Pour the mixture in the barrel and put in a cool place for 2 months. Then wine bottled, zakuporte, tar and put it sideways on the sand. After 3 weeks the wine can be consumed.
Apples. Of the many varieties of apples for making the best wines - the fall and winter, because they contain more sugar, acid and tannins (Antonovka, Parma winter, Slavyanka, Anis, and others). Winter apples encouraged to expose a brief maturation - no more than a month. Beautiful, fragrant wine is obtained from the summer class Grushovka Moscow, as well as rennet and kitaek, but because of the high acidity of the juice should be diluted with water or better to mix with the juice less acidic apples.
Quince. From quince after dosing are prepared fragrant dessert and liqueur wines.
Rowan. Good dessert and liqueur wines from different varieties of mountain ash (Moravian, cubes, Ievezhinskoy), as well as from Michurin (Burke, Liquor, Granatny, Aronia). Wine rowan Granatny slightly bitter. Chokeberry because of low acidity blended with a more acidic wine, such as red currant.
Wild wood ash in a pure form because of very strong bitterness of wine for cooking is not recommended.
Serviceberry. From juneberry gotovyat dessert wine. But as the acidity juneberry insufficient, then to the juice you can add 20% juice, red or white currants. Berries juneberry well podvyalit slightly, it will increase its sugar content and improve flavor.
Cherry. Cherry cook different types of wines, as dessert and dry. Wine of the cherry does not require aging, it is excellent in itself lightens up and ready to eat in the first year.
Cherry. The fruits of cherries because of low acidity unsuitable for winemaking, but the juice can be mixed with juice of cherries.
Plum. Plums prepare dessert wines, soft and harmonious. But the wine turns murky, so it should ostvetlyat. During storage, the quality of wine improves.
Black currant. Black currant obtained gustookrashennye, liqueur-type wines. But it can also make a good dessert, sweet and dry wines. However, not everyone likes a specific, very strong aroma of black currant. To reduce the flavor in the juice before fermentation is recommended to add 20 to 50% juice, red or white currants.
Red and white currants. From the berries of red currant wine obtained very transparent beautiful colors. For flavor in wine red currant wine, add raspberry, cherry or black currant. Very tender with a delicate bouquet, light and harmonious wines of all three types are derived from the white currant Versailles.
Raspberry. From the red-raspberry varieties Usanka, Marlborough, News Kuzmina, Texas, Kaliningrad premium quality liqueur wine types, which differ in beautiful color, very strong raspberry flavor, well-enlightened and ready to eat in the first year.
Blueberries and blueberry. Because blueberries are preparing tablespoons dry wines. Sweet wine made from blueberries to the mixture of juice more acidic berries. Blueberry - very sweet berry, so it must be processed immediately after collection, otherwise the wine easily sour. Blueberries as a separate culture is unsuitable for winemaking. Sock it to ferment mixed with blackcurrant juice.
Cranberry. Cranberry is recommended to prepare the dessert wines. It is best to collect nival cranberries, because it contains more sugar and less acid and compared with the autumn cranberry, has a more delicate flavor. Cranberry perfectly stored in a frozen state, and therefore final of her wine can be continued throughout the winter. Wine cranberry well lightened and is ready for consumption in the first year. But because of the high acidity of cranberry juice has greatly diluted with water, and therefore the wine is obtained from the cranberry liquid.
Strawberries. From its berries obtained liqueur wine type. For preparation of wine take only the brightly colored varieties (Komsomolskaya Pravda, Roshchinskaya, Koralka, Ruby). No need to discard berries affected gray gnplyu. A small amount of berries (in a mature state) quickly brightens wine.
Rheum. Although revep refers not to the fruit and berry raw materials, and to the leafy vegetables, but the stalks of rhubarb can be cooked a peculiar flavor light table wine with a refreshing taste. For preparation of wines collected by leaflets soft stalks of rhubarb in May. In lignified stalks of rhubarb leaves is oxalic acid.
Here are some recipes wine at home:
Orange wine: Orange juice 1,5 l, sugar 0.4 kg. Keep a few ripe oranges, clean them, cut into slices and squeeze the juice. In the resulting juice, add sugar and leave to ferment.
Plum wine: Prunes 10 kg sugar 1 kg, water 1 liter. Prune remove the bones, put it in a 10-quart glass dish, top up with warm boiled water and leave to ferment. After 5 days, squeeze the pulp in the liquid, add sugar and stir a few times a wooden spatula. After 2-3 weeks, after the end of fermentation, strain.
Wine from raisins: Raisins 2,5 kg, 0.35 kg of sugar, beer 0,4 l, 5 l water. Raisins fill with water, close the neck of a dish cloth, leave for 10-15 days. Since the beginning of fermentation regularly 2 times a day, stir. When the fermentation is complete, pour the liquid into another bowl, add sugar and beer.
Sparkling orange wine: Dry white wine 0,75 l, oranges 3 pcs., Powdered sugar 4 tbsp. Oranges with peel crushing, peresypte powdered sugar, and put it into wine. Mixture pour in a bottle, zakuporte and tar it. Put in a dark place. After 2 weeks strain the mixture, pour into bottles and tar.
Raisin Sparkling wine: Wine 0,75 l, raisins 1 piece. Normal dilute the wine in bottles of champagne. Throw there raisins. Close bottle stoppers and store in a supine position for several months.
Domestic champagne: Wine 0,75 l teaspoon baking soda 2 g, citric acid 1 g, sugar 30 г. Mix soda, citric acid and sugar. The resulting mixture Pour into a bottle of wine you want to bottle up and shake. After 10 minutes of champagne ready for consumption.
Fermented juice from plum: Plums 2 kg sugar, 1,5 kg. Plums, cut in half, remove seeds, place in a container and add the sugar. Container put on 40 days in a warm place for fermentation. After fermentation, the resulting drain the juice, bottled and zakuporte.
Wine red currant: Grapes of currants, sugar. Grapes of currants gather and squeeze under the pressure. In the resulting juice add a little water and sugar. Leave the juice for fermentation. Barrel, leave open until the end of fermentation, and then bloat for two years.
Wine of the hips: Hips 1 kg sugar, 0.5 kg, 3.5 liter water. Brier rinse, remove the stone. Berries fall asleep in 5-quart jar and pour in chilled sugar syrup. Bank, covered with loose cloth in warm place for 3 months. Juice strain, pour into bottles, zakuporte and put in a box with sand or cellar.
Birch Birch sap wine, 2 liters, Lemon 1 pc., 1 bottle of white wine, 0,5 l, 0,75 kg of sugar. Mix the birch sap wine, sugar and crushed lemon without seeds. Pour the mixture in the barrel and put in a cool place for 2 months. Then wine bottled, zakuporte, tar and put it sideways on the sand. After 3 weeks the wine can be consumed.
