Now any wine can be bought in the store. But the good is expensive, and the composition of the cheap includes a lot of non-natural ingredients in the form of dyes and flavors. Therefore, there is nothing better than homemade wine prepared according to all the rules of winemaking.
This may seem strange to many, but wine is a useful product. In its composition there are the same substances with which the raw materials are rich. The only difference is that during wine fermentation alcohol is formed in the wine, as well as glycerin, succinic and lactic acids.
In the wine is potassium, phosphorus, pectin, sugar. It also contains a small amount of vitamins B1, B6, B12, C, PP.
The wine has antibacterial properties. It is proved that typhoid and cholera bacteria die in it in the first half hour.
Wine whets the appetite, returns strength, increases the body's resistance to disease. But only if you use it in moderation.
At home, the wine is made with a small amount of alcohol. To do this, use any fruits and berries: apples, currants, cherries, raspberries, gooseberries, pears, mountain ash, strawberries.
The taste and aroma of wine depends on the quality of raw materials, which was used for it, as well as on how accurately all the rules of its manufacture were observed.
Strawberry wine: cooking subtleties
- Strawberries are not very good raw materials for making wines. Wines from it are poorly stored and often turn sour. Strawberry juice is difficult to squeeze and poorly lightened.
- This berry is not suitable for making dry wine. But from it it turns out a good tender liqueur-type wine.
- Use only intensely colored berries.
- The amount of sugar affects the strength of the wine. The larger it is, the stronger the drink will be. But you need to take into account the natural sugar, which is in the berries. To get a product with a strength of 11 °, you need to take about 200 grams of sugar per 1 liter of juice, and for the strength of wine at 14-16 ° per 1 liter of juice you need 240-290 g of sugar.
- For the wine to ferment, it should contain approximately 7 g of acid per liter of juice. In a liter of strawberry juice about 12 grams of acid. So, to get one liter of wine you need to take 0, 5 liters of juice and add to it the same amount of water.
- It is not recommended to wash raw materials, as there are “wild yeasts” on the surface of any berries, which are responsible for fermentation. But this does not apply to strawberries, as it comes into contact with the ground, there may be a lot of dirt on it, which, once in wine, will deteriorate its quality.
- You can substitute natural yeast for strawberry wine with raisins or make sourdough yourself. Berries for her do not wash.
Sourdough stored no more than 10 days, so start to do it shortly before making wine.
- strawberries - 2 tbsp .;
- water - 1 tbsp .;
- sugar - 0, 5 st.
- Collect ripe berries that are not contaminated by soil.
- Crush the unwashed strawberries thoroughly in a bowl. Pour the puree into the bottle.
- Add water and sugar.
- Shake the mixture. Close the bottle with a cotton stopper.
- Put in a dark place at an air temperature of 22-24 °.
- After 4 days, the juice will ferment. It will need to be filtered through cheesecloth.
Sourdough ready. For the preparation of dessert wine requires a 3 percent leaven. That is, for 10 liters of wine you need to take 200-300 ml of yeast.
Strawberry Wine: First recipe
- strawberries - 1 kg;
- water - 1 l;
- sugar - 0, 4 kg;
- raisins - 30 g.
- Prepare in advance a glass bottle and cork with a drain tube. To make more wine, it is sufficient to increase the proportion of the ingredients.
- Sort strawberries. Remove dirty berries, leaves, stalks. Wash in clean water. Let her drain.
- In an enamel saucepan or plastic bowl, mash the berries to a state of mashed potatoes. It is impossible to use the meat grinder as its metal parts negatively influence quality of raw materials.
- Dissolve sugar in warm water. Combine with mash (strawberry puree).
- Pour into bottle. Add raisins. Instead of raisins, you can use pre-cooked sourdough by calculating the proportions. Capacity fill for 2/3 volume to have enough space for fermentation. Shake everything well.
- At a temperature of 22-24 °, the fermentation of the pulp actively lasts 3-5 days.
- Carefully pour the liquid into a clean bottle. Squeeze the pulp using gauze or laid out on a sieve. Pour juice into bottle.
- Capacity with a stopper with a special tube, the end of which is immersed in a jar of water. Carbon dioxide will flow out of the bottle through it, and oxygen will not get inside. If you do not make an outlet pipe, the wine can turn into vinegar.
- During further fermentation, the temperature in the bottle rises. To prevent the yeast from peroxide, bring the container into a cool dark place and leave it until the end of the cycle. Approximately in 20-40 days carbon dioxide ceases to be emitted, and yeast settles to the bottom.
- Gently pour the wine into a clean bottle using a siphon or soft thin tube. Fill the container to the top so that the cork displaces the wine.
- Place the wine poured into the bottle into the basement and leave for 4 weeks for clarification. During this time the precipitate will fall again.
- Re-pour the wine into a clean bottle, and a month later, pour the finished product into bottles.
Strawberry Wine: Recipe Two
- strawberries - 8 kg;
- sugar - 100-150 g per 1 kg of berries.
- Sort strawberries. Rinse in clean water. Remove the sepals.
- Put the berries in the bowl. Remember hands to the state of mush.
- Put the pulp in a glass ten-liter bottle.
- Put the sugar.
- Bind the neck of the bottle with gauze and place in a warm place for three days. During this time, the pulp will rise to the surface, and the juice will remain in the bottom of the container. Drain the juice in a clean bottle. Close the stopper with a shutter or outlet tube, dipped in a jar of water. Keep the juice in the bottle until fermentation stops.
- Transfer the bottle to a cool room and leave for 30-50 days - until the juice is clarified. Then drain the juice with a thin hose into another glass container and soak for a few more days.
- Distilled wine bottled, stoppered and stored in a cool place.
Strawberry wine fortified
- strawberries - 1 kg;
- sugar - 1 kg;
- vodka - 500 ml;
- water - 500 ml.
- Enume the strawberries, remove the leaves and sepals. Rinse in clean water.
- Transfer to a wide container and knead with your hands or a pestle until mashed.
- Add sugar and hot water.
- Pour into bottle. Close the stopper with a branch pipe. Leave in a warm dark place for 5-7 days.
- Strand mezgu, squeeze using gauze. Pour into a clean bottle.
- Pour in vodka. To make the wine tasty, use high-quality alcohol products. Shake well. Insist another week. Strain.
- Bottle, cork. Keep in a cool place. You can take a sample in a week.
Mistress to note
For a sweeter wine, syrup with a small amount of water is added to it before bottling it: 800 g of sugar are taken per 200 g of water. To prevent fermentation, the wine is pasteurized.
- For this, they pour so much wine into bottles that there is enough space of 2 cm.
- Corked with a cork, fastened with a string.
- Warm up for 20 minutes in water at 65 °.
- The cork is untied. Outside the neck of the bottle is covered with sealing wax or tar.
Wine bottles are stored in a recumbent position so that the cork does not dry out and remains moist all the time. Then air will not get inside the bottle.
The optimal temperature for storing wine - plus 8 °.
Before use, keep a bottle of wine in the same position in which it was stored. Then slowly and gently pour the contents into the decanter. As soon as even insignificant turbidity appears, the bottle is raised. From the carafe wine is poured into glasses. In the decanter it is not subject to storage, since it is rapidly oxidized.