Red grape wine at home recipe. A simple recipe for making black grape wine at home. Preparation of raw materials at home

How pleasant it is to spend an evening at home in the company of loved ones with a glass of good wine. Especially when it's handmade. If you, your friends or relatives grow grapes on the plot, we recommend making wine from it. We will help you with this - below is the best step by step recipe how to make homemade wine from grapes.

We do not recommend using store-bought berries. The fact is that the natural process of fermentation of grapes occurs due to the natural yeast contained on its surface. If you wash the berries, the yeast will be washed off and you will not succeed. Remember, grapes cannot be washed. For the same reason, it is very important that at least 2-3 days before the harvest there is no rain and sunny weather. In the case of purchased grapes, you can never be sure what kind of processing it went through before it hit the counter.

We give a simple recipe on how to make good wine yourself from high-quality and proven products.

Classic wine recipe

The recipe consists of only two ingredients - grapes and sugar. Any white or red grape variety that is fully ripe in your area will do. Because how sweet the berries of a particular variety are, the preparation will also depend, namely the amount of sugar added to the drink. If the berries are very sour (so much so that it reduces the cheekbones), you can also add a little water, but this is in extreme cases.

1. Grape harvest

To begin with, to make homemade wine from grapes, you need to harvest the grapes directly from the vine when they are fully ripe. It is better not to pick up berries from the ground, as a characteristic earthy flavor can pass into home-made wine.

Please note that overripe berries (which have begun to ferment on the branch) and unripe ones cannot be used to make wine. Therefore, after harvesting, carefully sort it out, removing leaves, branches, overripe and unripe berries. If you plan to start making a drink not immediately (berries can be stored for two days), then before you make wine from grapes, you will have to sort it out again.

2. Berry processing

Now you need to pour the berries into a clean plastic bowl, wooden barrel or enamel pan(leaving a quarter of the volume blank) and transfer them. It is better to do this with your hands or with a wooden pestle (popularly known as a pusher). As a result, you get juice and pulp - the pulp, skin and seeds of grapes remaining after squeezing.

3. Start of fermentation

In order for our raw materials to begin to ferment, it must be covered with a cloth and removed for 3-4 days in a warm, dark place. The optimum temperature is from 17 to 27 degrees Celsius. After 8–20 hours, the fermentation process will begin, and the pulp will float to the surface. To avoid the souring of the juice, once or twice a day it is necessary to mix the contents of the container.

4. Juice separation

After the specified time, you can drain the juice. This is done as follows: first collect the pulp that has surfaced from the surface and put it in a separate container. The remaining must must be filtered several times (2-3 will be enough) through cheesecloth to remove grape residues and saturate the drink with oxygen. From the remaining pulp, you can also squeeze the juice through gauze, after which you throw it away, it has already done its job.

At this step, we recommend trying the juice. If it turned out to be very sour (such that it reduces the cheekbones), you can add a little water, but not more than 0.5 liters per 1 liter of drink. Just keep in mind that sugar will be added later, which will lower the acidity, and water will lower the quality grape wine. Therefore, add water only in extreme cases.

Pour the grape juice into a fermentation container - a large glass bottle or jar. You can also use a food grade plastic canister. Remember, about a third of the volume of dishes used should be left empty.

5. Installation of a water seal

To avoid the interaction of young wine with oxygen, as well as to remove carbon dioxide formed during the fermentation process, it is necessary to put a water seal on the bottle (jar, canister).

The most common design of a water seal is a plug with an inserted tube to which one end of a hose is attached. The second end is lowered into a jar of water. You can observe the fermentation process in the form of characteristic gurgling.

Of course, you can make a water seal yourself, if you have the right elements, but we recommend installing a device bought in a store. It is sold separately or together with a fermentation tank.

In addition, a rubber medical glove can be used as a water seal, in one of the fingers of which a small hole should first be made with a needle.

6. Active fermentation

For an active fermentation process, it is necessary to provide a suitable temperature - from 17 to 22 degrees Celsius for white grapes or from 21 to 28 degrees Celsius for red. Do not allow the temperature to drop below 16 degrees Celsius, as well as sudden temperature fluctuations. Otherwise, fermentation may stop prematurely. In this case, the container should be in a dark place or be covered with a thick cloth.

7. Adding sugar

As practice shows, 2 percent of sugar in wine must increases the strength of the finished drink by 1 degree. If sugar is not added at all, then the wine will be less strong by no more than 10 degrees. And if you add, then the maximum possible strength is 14 degrees, at higher concentrations of alcohol, wine yeast dies and the fermentation process stops.

You can add sugar after 2-3 days of active fermentation. Try the juice, if it is sour, add sugar at the rate of 50 grams per 1 liter. For this, we recommend pouring a liter of juice into a separate container, pouring the required amount of sugar, mix well until the crystals are completely dissolved and pour into the main bottle.

Repeat the procedure approximately 1 time in 5-7 days. After 2-3 weeks, you will notice that the sugar content of the drink practically does not decrease, which means that the sugar has ceased to be processed into alcohol and this amount is already enough.

8. Transfusion of wine, sediment separation

Usually a complete fermentation cycle lasts from 1 to 2 months, depending on the temperature conditions and the activity of the must fermentation. Moreover, if fermentation continues after 50 days from the date of installation of the water seal, it is better to drain the contents of the fermentation tank from the sediment into a clean container. Use a thin hose for this, be careful not to damage the sediment. We re-install the water seal on a new container and allow the wine to ferment.

Young wine should be drained if the water in the jar does not gurgle for more than one day (in the case of a water lock), or if the glove has fallen and deflated, while the juice has become lighter and a precipitate has formed. We do it immediately. If this is not done, young wine may begin to taste bitter, as dead yeast fungi precipitate, the long presence of which in the drink negatively affects its taste and smell.

Before pouring young wine into another container, it is necessary to rearrange it on a dais. In this case, a slight agitation of the contents will occur, so you must wait until the solids have completely settled, and only then proceed to drain. The technology is as follows: insert one end of a thin elastic tube or hose into a filled vessel, and the other end into an empty fermentation vessel located lower in level (on the floor). Be careful that the tube does not touch the sediment and is at some distance from it (several centimeters), otherwise it will go along with the liquid contents, but we do not need this.

9. Taste and strength adjustment

Active fermentation has already ended by this step, so the added sugar will not be processed into alcohol, but it can be used to adjust the taste of the final product. Focus on your taste preferences, while the maximum amount of sugar that can be added is 250 grams per 1 liter of wine. We do this by pouring a small amount of liquid into a separate container. Then we dissolve the sugar there and pour the syrup into the main bottle, as in step 7.

You can also make fortified wine by adding vodka or diluted alcohol to it after fermentation, but not more than 15% of the total volume of the resulting drink. This method of adjusting the recipe contributes to better storage of the wine, but the taste will change slightly and not for the better. Therefore, this option is not for everybody. By the way, some people call fortified wine cocktail, as it goes well with juice.

10. Exposure

So, we fermented the grape juice, separated the sediment, adjusted the sweetness and strength, now the wine must be aged to saturate and form the final taste. Homemade grape wine must be aged for at least one and a half (for white grapes) or two (for red) months, a maximum of a year. Further exposure will not affect the organoleptic properties of the drink, so it does not make sense.

Pour the young wine into a clean glass dish. It can be jars or bottles. The drink must be topped up to the top, so that there is no air left in the used container after its clogging. After that, remove the bottles or jars to a dark, cool place - a basement or cellar - for exposure at a temperature of 5 to 20 degrees Celsius.

As the sediment settles, the drink must be poured into other containers, as described in step 8. In this case, if you do everything right, clarification and a decrease in the turbidity of the wine will occur.

11. Bottling and storage

It is easy to determine the readiness of alcohol - when the sediment stops falling, homemade grape wine is ready. Its strength in this case will be from 11 to 13 degrees. Of course, if you did not fix it at step 9. For further storage, the wine must be poured into glass bottles, tightly closed with corks and put in a cool place.

12. Use

When we make wine from grapes at home, it usually tastes a little different from store bought, and it can also be a little cloudy, you should not be alarmed by this. You can drink homemade wine in its pure form, or you can add ice cubes or juice (for example, cherry). Experiment, look for the perfect combination of tastes and proportions for yourself, then you will get the most delicious wine.

If you have your own recipes or additions to ours, share them with other readers of the site in the comments.

Even if you mix blue varieties, the wine will not decrease in taste from this, and in some cases it will add. Most often, a grape drink is prepared from the following: "Friendship", "Crystal", "Stepnyak", "Platovsky", "Festival", "Saperavi", "Rosinka". All of the above contain a large amount of sugar in their berries, so the drink is especially tasty.

Did you know?In 2000, at a wine auction, a 6 liter solar drink was sold for half a million dollars. It was a 1992 vintage, and it was bought by American top manager Chase Bailey.

The most common "wine" consider: "Pinot Blanc" or "Pinot Noir", "Aligote", "Sauvignon", "Merlot", "Cabernet".

Fruit drinks have a special taste. They are famous for their rich texture and unique taste. But delicious wine can be made from even the most common wild blue.

Grape preparation

Raw materials for making solar drink should be collect in September, and in the southern regions - in October. Harvesting is best done in clear and sunny weather, it is desirable that there are no cold and rainy days 2-3 days before picking the berries. After collecting it, you need to sort it out: discard all unripe, dry and green berries, remove excess and leaves.

After picking the berries, they need to be laid out for several hours in the sun. This will give the grapes a more intense flavor. It is not for nothing that winemakers say that wine is a living product that feels any manipulation on it. But you should not store the collected bunches for more than two days.

The resulting pulp and juice should be covered with a cloth and put in a dark, warm place for 3-4 days. After a while, the pulp will float to the surface, the juice will be easier to separate. And do not forget to stir the container with the mixture at least twice a day, otherwise the juice may turn sour.

Getting Pure Juice

Did you know?The Palatinate Museum houses the world's oldest bottle of wine. It dates back to 325 AD.

Wine maturation

After all the above processes, the wine can be left to mature. Sunny drinks from white varieties should be aged for a month and a half, and from red varieties - two. Aged more than a year for none of the wines no need, it will not make any sense (such actions will not affect the organoleptic properties of the drink).

A young drink is best poured into glass containers of not very large sizes. You need to fill it with wine to the very brim so that there is no room for air in the container. It is best to cork containers with cork plugs. You need to store a sunny drink in a cool dark place at a temperature of 5-20ºС.

Purification of wine from impurities

Clarification of wine at home can be carried out various methods. We will tell you more about the main ways to clean a solar drink:

Cleansing with gelatin. To clarify the wine in this way, you need to take 10-15 g of gelatin per 100 liters of drink. For 24 hours, gelatin should be soaked in cool water, changing it three times during this time. Gelatin should be diluted in warm water and add the resulting mixture to a container with a drink. After 2-3 weeks, all excess substances will “stick” to the gelatin and precipitate. You just need to collect it, and the wine will become much lighter.
Heat treatment. All glass bottles of wine should be placed in an iron bowl or pan, filled with water to the very top of the bottles and put on fire to heat. At the same time, the bottles must be tightly corked so that the alcohol from the solar drink does not evaporate. Heat the water in the container to 50-60 °. Repeat the procedure 2-3 times. After a few days, the wine will have a sediment. It can be removed in the way that we described above.
Activated carbon. Clarification in this way is used in extreme cases. For example, when the wine has an unpleasant smell. It is necessary to use not pharmacy coal, but. It is crushed to a powder, added to the drink at the rate of 4-5 g of coal per 10 liters of liquid. For 3-4 days, the drink should be shaken regularly, and on the fifth day it should be cleaned with a special filter (for example, filter paper).
Cold to brighten up a sunny drink. Wine can be kept for some time in a cold place at temperatures of -5 ºС. Under such conditions, natural yeast and wort particles precipitate. Next, the wine is quickly filtered and returned to a warm place.
Clarification with milk. This method is universal and often used. For 1 liter of drink you need to add a teaspoon of low-fat. Leave the wine at a temperature of 18-22ºС. After 3-4 days, the drink will become much lighter.

There are many more ways to clean wine from must and natural particles. But we have described the most popular methods among the people above. By the way, many winemakers consider the method of heat treatment drink.

Bottling and storage

Bottles for long-term storage of wine must be thoroughly washed and disinfected before bottling. You need to pour the drink almost to the cork itself (you can leave 1-2 cm of free space). Cork stoppers must be new and clean, otherwise the drink may acquire an unpleasant odor and taste. If you are not going to store the drink for a long time, then it can be corked with ordinary beer corks.

Important!If you are going to store wine for a long time, then it can be buried in the ground. In this case, sprinkle the pit with straw, and sprinkle the bottles on top with sand.

You need to cork the bottles with a special cork, so the container with the drink will be more airtight. Before clogging the cork, it must be steamed in hot water. After swelling, corks can be driven into bottles with the help of a cork. Next, you should thoroughly wipe the neck of the bottle and fill it with sealing wax. So the drink will retain its aroma and strength.
In order to know the date of bottling and the type of wine, it is advisable to stick labels on each of the bottles. Store containers with a sunny drink in a horizontal position. So the drink will wash the corks, they will be constantly in a swollen state.

If you store bottles in an upright position, then the corks may dry out, the containers will lose their previous tightness. Wine should be stored at temperatures of 5-8ºС. Fortified wines are stored at a temperature of 8-10ºС. But if you store light sunny drinks at such temperatures, they can ferment, so these varieties are stored at temperatures of 4-6ºС.

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Have you ever seen bunches of light grapes? They seem to glow with an inner light. It seems that sunlight and its energy accumulated in small transparent juicy berries.

Of course, all this sunny "grace" goes into drinks that are prepared by craftsmen. Home winemaking requires certain skills and knowledge, without which good wine cannot be made. Only with many years of work and experience, you can achieve the desired results and please yourself and your friends with a real “divine drink”. Grapes are white, red, blue varieties, but today we will talk about white.

Winemakers who make alcoholic drinks at home, they are well versed in the varieties from which wine is made. Here are some white ones:

Varieties of white grapes approach the ripening time somewhat later than varieties of red species. In order for the flavor bouquet to absorb all possible aromatic notes, be soft in taste and become the ideal of cooking, you need to overexpose the berries a little so that they are a little overripe, but not spoiled and rotten. If you keep grape brushes on a bush for too long, then instead of good wine you can get a parody with incomprehensible taste sensations. Therefore, the owner of the vineyard requires great knowledge of the matter in this matter. In a strong hot and dry climate, the harvest should be taken a little earlier so that the berries do not deteriorate right on the vine.

Not everyone can afford to grow grapes of various varieties, so many buy ready-made bunches on the market and make wine according to recipes. In this case, you need to take only good brushes, without signs of damage, rot and deformation. Berries should have a healthy and even appearance. Choose appropriate grape varieties for white wine. In addition to those already listed above, you can use: "Valentina", "Aligote", "Riesling".

Remember that red grape varieties are not suitable for white wine. This also includes Muscat varietal groups. They have a special tartness, this is their main difference from white varieties. It should also take into account the period that the grapes can withstand from the time of harvest to preparation, no more than 2 days.

Practice shows that at home, ten kilograms of grape berries can produce about seven and a half liters of juice, and 0.75 ml bottle of dry wine will come out of a liter of high-quality grape juice.

Preparation for the winemaking process

Before you start the process of making dry wine at home, prepare everything you need for home production. Tanks should not contain metal, copper, aluminum, iron. This is a general rule for both fermentation dishes and containers where future wine will be stored.

Here, dishes made of wood, glass or enameled containers would be quite appropriate. Plastic is allowed, it is light, does not break, but make sure that it is of high quality, which is quite difficult to determine. In any case, the Chinese container is not worth taking.
Winemakers believe that the most suitable option for the fermentation of juice for making wine are barrels made of wood, without any coating inside, that is, natural wooden ones. They are resistant to temperature changes, serve as good protection from the sun, perfectly pass air, which is absolutely necessary for the fermentation process of natural yeast bacteria. Wine made in wooden tubs absorbs a special aroma and therefore turns out with a unique and delicate flavor bouquet. Of course, there are a few inconveniences here as well. They are difficult to wash, difficult to control fermentation, and it is imperative to decontaminate them by sulfuric fumigation.
Glass bottles are the most common type of container for aging grape white wine. The whole process is perfectly visible here, but air is not allowed, and washing bottles is a rather difficult task. For comfortable fermentation, the bottles are covered with a cloth, this protects from sunlight and accidental splitting.
Enamelware may occur, but without external defects in the form of scratches and chips. All dishes must be thoroughly washed with soda solution and rinsed.

You will also need the following items:

wooden ladle or long spoon.
Two meter hose.
Colander or gauze.
Medical gloves that can replace a water seal.

How to make homemade white wine recipe

Homemade white wines are diverse and there are quite a lot of recipes for making white wine from grapes at home, but they all have one main basis. Every winemaker has nuances, recipes and secrets of making “his” dry wine are often kept secret, but we will get acquainted with the principles by which a novice winemaker can get a pretty good product. The whole process consists of several steps, but it is not so difficult to make it.

First stage. Remember that it is absolutely impossible to wash grapes. Otherwise, you will immediately spoil the product, since there are wild yeast bacteria on the surface of the berries, which will cause the process of natural fermentation. Clean the raw materials from rot, dry berries, leaves and other debris. You can leave a couple of branches for the astringency of the wine.
Second step. We begin to prepare the wort itself. The most time-consuming process, since the berries must be crushed in a natural mechanical way, with hands, with some kind of press, with the help of a pusher, and finally with your feet.
Third step. It consists of stages. The first is juicing. Since only juice is required to make wine, and not berries, you need to stand it for about six hours. Now we fill the bottles, but only two-thirds, since the “playing” wine will require space. We put water seals or gloves on the bottles. We remove it to a cool place. The second step is fermentation. Here, the main thing is to make the temperature not higher than 24 degrees, otherwise the yeast will die, and lower than 18 degrees, their work will stop. Under normal temperature conditions, the time of active yeast action is from 6 to 8 days. It should be kept for another 5 days for a period of quiet fermentation. When your wine clears, stops bubbling, and sediment appears, fermentation can be considered stopped.
Fourth step. At this stage, the sediment is separated. The hose that we prepared in advance will come in handy here. It must be placed in a bottle of wine and a little air is sucked out. The wine must be poured into an additional container. Squeeze out the remains from the bottom of the bottle with gauze and add to the total volume. The next thing to do, the action is the most pleasant, it involves bottling the wine, clean and dry. It will be necessary to tightly close the corks and place the filled container in a cool place. After a month, the drink can be served on the table.

This recipe did not use sugar. This dry wine is made under the influence of natural sucrose contained in grapes.

How to make semi-sweet wine from white grapes at home and its recipe

It requires slightly different ingredients, such as water and sugar, and the recipe is slightly different.

Grapes in the amount of -30 kg
Artesian water - 5 liters.
Sugar - 5 kg.

Here step-by-step instruction for the preparation of this alcoholic beverage.

Mash the grape berries and put on the must, keeping 5 days.
Pour the juice into another container.
Mix berry pulp with sugar and water.
Exactly 3 days later, add to the juice with a mass of pulp.
Further, the process follows the traditional steps - to defend, ferment, filter.
Fill the bottles with the finished drink and pasteurize them for about 20 minutes.
Wine aging takes 2-3 months.

Using this recipe, you should get semi-sweet with delicate taste and honey-tinged wine, your home will be pleased.

The best time to harvest is on a fine day; do not pick grapes during cool and wet weather.
Berry seeds do not need to be crushed, which is why the grapes are crushed in a natural way to keep them intact.
If you have a basement, this would be the ideal storage space for your home, but the humidity should be between 60 and 80%. Otherwise, the drink may either dry out or oxidize.
The shelf life of dry wine is not too long, only 2 months after readiness, keep this in mind.
But fortified white wines can be stored for up to a year or more.
When you store your finished wine, put the bottles horizontally, you must do this, the taste depends on it.
You can make grape moonshine from cake, but that's another story.

There are different recipes for making homemade dry wine, as well as other types, it all depends on your preference. And in many respects the varietal characteristics of grapes play a role: red, white, and also in what conditions a wine drink is produced.

Making wine at home is a painstaking task that takes a lot of time and requires compliance with the recipe. Despite the complex process, this business can be mastered by everyone. Our article is devoted to where to start and how exactly you can get wine.

The painstaking work of making wine consists of several phases. Of course, you should start with sorting the grapes, even slightly damaged ones will not work. We take only good whole berries, remove them into branches, but they should not be washed, as the yeast contained on the surface of wild fruits will disappear.

A special press is used to crush the fruits, or you can do it manually. It is important not to touch the bones, because this will make the wine bitter.

After pressing, the resulting mixture is infused for 2 days. Then it should be filtered and passed through cheesecloth. You can add sugar if you like. Now the liquid needs to be put to ferment. The tank in which it is located must be sealed with a water seal or put on an ordinary rubber glove on the neck.

After the transformation, the liquid is poured into another tank, while the resulting precipitate does not need to be poured. This can be done carefully by using a special thin hose in the valve.

The completion will be bottling the drink and holding it until fully ripened. The longer the shelf life, the finer the wine will be.

Classic grape wine Isabella

Sweet wine from a popular type of grape with a strength of 9-12%

Required Ingredients: Isabella grapes - 15 kg, sugar - 3 kg, water as needed.

Cooking progress. Selected selected berries are put under a press or squeezed out by hand. The substrate obtained after pressing, insist for 3-4 days, stirring 2 times a day. The next step is to drain the liquid. If the wine turns out to be sour for your taste, then add water, at the rate of 50-500 ml per 1 liter of the resulting drink. Pour into a container, leaving 1/3 of the total volume, pour sugar in a ratio of 100 g per 1 liter. We tightly cork with a water seal or put a glove on the neck, having previously made a hole in one phalanx. We put in a dark place with an air temperature of + 16- + 22ᵒC. After 5 days, pour out half of the remaining granulated sugar. After another 5 days, pour out all the remaining sugar. The cooking process should take 35-70 days.

As the air leaves the glove and the contents of the bottle become light, sediment will appear at the bottom, now it's time to pour it into another container without disturbing the sediment. If desired, you can pour it with sugar and leave for 7 days. Bottles should be kept cool for six months, then bottled and sent to a cellar or refrigerator for a shelf life of up to 5 years.

Unpretentious wine made from grapes

The recipe is very easy to prepare, even a novice winemaker can handle it.

Required Ingredients: grapes - 10 kg, sugar - 2.5-3 kg.

Cooking progress. Select good berries and crush them with a press. Next, cover the resulting mixture with a fabric that conducts air well and leave for 5 days, stirring twice a day. The next step is straining: pour through gauze into a container and squeeze out the berry cake. Pour in sugar, mix thoroughly. Fasten the glove to the neck and leave to ferment for 3 weeks. As the air leaves the glove, you need to pour the contents into a clean container without disturbing the sediment. We insist another 1 month in a cool room. Once every 10 days, pour into a clean vessel, leaving sediment at the bottom. After a month, pour the wine into bottles and store for another 1 month.

White wine at home

Light wine with a unique aroma and memorable taste.

Required Ingredients: grapes of noble varieties - 10, sugar - 3 kg.

Cooking progress. Ideal varieties Sauvignon Blanc, Chardonnay, Rieslin. We send the grapes under the press and leave for 5 days, stirring once a day. Then strain into the reservoir, squeeze the berries through cheesecloth. Add sugar to taste, depending on your personal preferences and the sweetness of the berries themselves. We cork with a water seal and put in a dark and chilled place for fermentation for 21 days. After this time, you can pour the wine without touching the sediment. Leave for another 4 weeks to improve taste.

Homemade wine from red grapes

If you follow the recipe, you will get a very tasty wine with a bright aroma and a rich flavor bouquet.

Required Ingredients: grapes - 5 kg (Pinot Noir, Merlot, Cabernet Sauvignon, Isabella varieties), sugar - 1.5 kg.

Cooking progress. To create this wine, it is better to take Cabernet Sauvignon, Isabella, Merlot, Pinot Noir grapes. The berries that you selected must be pressed. We filter the juice into a saucepan and squeeze the berries there. We put on low heat and heat it up, pour out 750 g of sugar, stir until it is completely dissolved. Berry cake is placed in a vessel and poured into it with sweet juice. Cover and insist for 5 days. Do not forget to stir the mixture 2 times a day. Then we filter and squeeze again, pour everything into a clean bottle, pour out the rest of the necessary sugar and close it with a water seal. We leave for further fermentation for another 21 days. When the process is completed, pour again into a clean container, without affecting the sludge. We cork and clean in a place inaccessible to sunlight for 28 days. During this period, every 10 days it is necessary to pour the drink into a new tank, without sediment. Next, you should place the vessel with wine for at least another 28 days in the refrigerator.

Light grape wine

When water is added, the taste of the wine becomes more delicate and light. It is important to keep the right proportions.

Required Ingredients: grapes - 5 kg, sugar - 3 kg, water - 12 l.

Cooking progress. Prepare enameled dishes, squeeze the fruits you have selected in it. Cover and leave for 3 days, stir the mixture twice a day. We filter through cheesecloth into a bottle and squeeze out the rest, add 1/3 of granulated sugar, stir thoroughly, close with a hydrolock and leave to ferment for 1-2 months in a dark place. Once every 7 days it is necessary to pour into a new container, without precipitation. The remaining sugar must be added in the first 10 days. Dilute with water after another 7 days. After the fermentation process is completed, you can bottle the drink and put it in a cool and dark place. The taste will be better if it brews longer.

Dry grape wine at home

To make dry wine, you need grape varieties that contain 20% sugar.

Grape wine Moldova

Properly prepared drink will be sweet, concentrated red color with the right tart aftertaste.

Required Ingredients: grapes - 30 kg, sugar - up to 5 kg, water - up to 10 liters.

Cooking progress. Press the selected fruits, set to infuse for 4 days, gently stirring twice a day. Strain into the tank, squeeze out the cake, add sugar, put on a glove on the neck and leave to ferment for 1-2 months in a place inaccessible to light at room temperature. Then we pour it into another vessel and put it in a cool place for six months to mature.

Homemade grape wine Lydia

When you follow the recipe, you will get good drink, which will delight you with high-quality taste and sweet strawberry aroma.

Required Ingredients: grapes - 10 kg, sugar - 3 kg.

Cooking progress. We crush the berries you have chosen, put everything in the tank, cover and leave, at room temperature away from the light, infuse for 5 days. After straining, the pulp is no longer needed, pour the juice into a vessel and pour sugar, mix thoroughly. We close and set to wander in a darkened room for 21 days. We remove the drink from the sludge, fill the bottles with it. We put the containers in the cellar or pantry until the taste ripens for up to 40 days.

Homemade grape wine without sugar

So that the drink does not turn out to be too sour, you should choose sweet grapes for its preparation.

Required Ingredients: grapes of white varieties.

Cooking progress. The grapes that you have chosen are pressed and defended for 12-18 hours in a cool place. Then we filter and remove the processed pulp. Pour everything into a bottle, cork with a water seal and put at room temperature for 21 days. After that, everything must be poured into another container, hermetically sealed and removed for another 21 days. After that, you need to repeat the procedure and also leave it for 1 month and pour it again without affecting the sediment. If the drink turns cloudy, it must be placed in a completely dark and chilled room with a temperature of 0- + 6ᵒC, preferably not less than 2 weeks. Pour the clear finished wine into bottles and place in the cellar for storage.

Grape wine in a jar

You can also prepare drinks in non-designated bottles, especially when you don’t have them on hand. For these purposes, you can use a regular jar.

Required Ingredients: grapes - 10 kg, sugar - 2.5 kg.

Cooking progress. Remove grapes from twigs and remove all stalks. Press everything in an enamel bowl, cover and leave for 4-5 days, stirring twice a day. Next, you should pass everything through a sieve, squeeze out the pulp and pour everything into jars. Pour granulated sugar into jars with juice in equal amounts and stir. Put rubber gloves on the jars, having previously made one hole in each of them. Set aside for fermentation for 14-21 days. Remove gloves, strain without touching the sediment at the bottom. Then you need to pour into bottles and put away for 1 month in a cool room. Every 10 days we pour the drink into another container. At the end of 30 days, you can try the resulting drink and put it in the cellar.