Probably every woman strives to prepare for the future in the country gathered fruits and berries. One of the ways these pieces is the home cooking of fruit wines .
Subject to the rules and technology in the light alcoholic drink flavors of summer persist, vitamins and biologically active substances. In addition, domestic drinks made from high-quality fruits and berries, often superior to industrial production of wine. Here are some recipes for cooking wine at home.
It should be noted that this process involves three steps: obtaining a clear juice from fruits and berries (called wort), its fermentation and clarification of wine. At each stage of its rules , failure of which may spoil the drink.
First of all, you need a high quality raw materials, clean utensils and other equipment. Mistake to think of the crumpled moldy rotten apples or plums can make good wine. But wash your raw materials are not necessarily as on the surface of some of the berries (raspberries, grapes, black chokeberry) are required for the fermentation of yeast.
To prepare wine at home at the beginning of the harvested raw material needed to get a clear juice. You can use a juicer or just crush the berries in a bowl with tolkushki. Do not allow in this case too fine crushing of the fruit. They need to become a pasty mass consisting of small pieces. Since the output of juice will be more. Next, the juice should be filtered.
To feed juice came from a good house wine, sugar content of juice was adjusted to the optimal concentration (20-25%) by adding sugar. Since the majority of ripe fruit and berry sugar content is at 10% (except for grapes, which is 16-25%), add requires about 100-250 grams of sugar per 1 liter of juice.
And now a few specific recipes:
Making wine from apples
Wash apples , cut into pieces and mince. The resulting pulp is put into a glass bottle and add the sugar (125 g per 1 kg of pulp). Bottle with neck bandaged with gauze put in a warm place for 2-4 days. When the pulp will emerge, and at the bottom of the bottle stand out juice, drain it and squeeze the pulp. In the resulting juice, add sugar (250 g per 1 liter of juice), water bottle, close the gate and leave it for 15-25 days. By the end of fermentation, pour the wine from the sediment with a hose, pour it into bottles and zakuporte. 7 kg of apples will take approximately 2.5 kg of sand.
Making wine from Rowan
Mash-washed mountain ash and a little rasparte it in the water. The mixture is put into a glass bottle and fill it with boiling water. Tie the neck of the cheesecloth and place in a warm place. When the mixture begins to ferment, strain it through cheesecloth, folded in two layers, pour the sugar, stir and pour into bottles. Before plugging it in a bottle every 2-3 raisins. Keep the bottle in the cold in the supine position. At the 9 cups of ash will require 40-60 raisins and 10 liters of water, sugar, take a taste.
Preparation of fortified sparkling wine
In glass bottle, pour tap water, sprinkle sugar and mix to dissolve it completely. Then pour fresh ripe fruits and berries , pour the vodka and shake the bottle several times. Tie the neck of the container canvas and put on a sunny place for 12 days. Do not forget to shake the bottle this time.
In the second week of berries in it will gradually rise or fall to the bottom. This indicates the completion of the first stage of cooking wine. Strain the liquid through the canvas, pour it into another bottle and put on three days in the refrigerator.
When the wine stand, once again strain it through a thick cloth and bottle from champagne . You get sparkling wine. Fill the bottle should be before the start of the neck or even two fingers below. Traffic jams clogged to boil in hot water and score them in a bottle with a wooden hammer. Secure them with wire like this champagne. Bury the bottle upside down in the sand in a cool dark place and leave for a half - two months. After that your pop will be fully prepared.
Preparation of sparkling wine at home
Here's another recipe for apple champagne. Take equal parts sour and sweet apples , slice and squeeze the juice. Pour it into a glass bottle. In a separate bowl pour sugar water, boil and simmer for exactly an hour. Cool the syrup to a temperature of fresh milk and mix with apple juice.
Close the bottle cap loose paper and place in a cool place for 8 days. Then pour in the vodka bottle, close tightly and put the neck for 3 months in the cellar. At 3 liters of juice you will need 2 kg of sugar, 6-7 liters of water, 750 g of vodka.
