Step-by-step recipe for making homemade wine with your own hands. Homemade grape wine: a classic step-by-step recipe

Homemade grape wine has always enjoyed considerable popularity at any table, so every winemaker, even a beginner, happily tries to create wines according to various recipes, including the classic version - from grapes.

Here is a recipe for excellent grape wine: step by step and easy at home (with photos and instructions).

Choosing the right vintage for wine

In order for grape wine (and not just homemade wine) to turn out truly tasty and aromatic, it is necessary to use exclusively high-quality and, most importantly, the right product to create it - wine varieties.

The berries of these varieties are characterized by their small size and density on the bunch. Below are some valuable tips from experienced winemakers regarding the selection and preparation of material for wine:

Advice. Grapes collected for making wine should not be washed, because the white coating that forms on them is nothing more than wine yeast. Rinse or even wash grapes only if a starter with high-quality wine yeast is used.

The harvested grapes should be separated from the ridges, sorted, removing all unsuitable berries, including dried and moldy berries. After preliminary selection, the berries are poured in small batches into a deep container and crushed. You can use a regular potato masher or a meat grinder. The berries should be crushed very carefully so that each of them releases all its juice.

Wine making process

Making quality wine is a fairly simple process if you strictly follow all steps of the recipe. The following is a step-by-step process for preparing wine.

Fermentation of pulp

The finished pulp or crushed berries, previously separated from the ridges, are poured into a suitable container and covered tightly with a cotton cloth. Keep in mind that the container should only be 2/3 filled with wine material.

The container with pulp is installed in a room with a strict temperature regime, falling between 18 and 23 degrees. If the temperature is above the second mark, the pulp may ferment too intensely, which will result in it turning into vinegar. If the temperature is below the first mark, the fermentation process may proceed too slowly or may not even begin at all.

So, after a few days, the fermentation process will begin and the must (juice, which is essentially young grape wine) will begin to separate from the pulp. The pulp and wort should be thoroughly mixed every day, otherwise the former will simply turn sour and the taste of the not yet finished product will be spoiled.

Preparation of grape must

5-7 days after the start of fermentation, the pulp should be thoroughly squeezed out, thus separating the wort from it. The first spin is done through a colander, the second through several layers of gauze. The purified wort should ferment. To do this, it is poured into a clean container (it should be filled only 3/4) and tightly closed with a stopper and tube.

Attention! Experienced winemakers believe that separating the pulp from the wort is a mistaken action, which will subsequently deprive the finished product of its valuable deep aroma and delicate aftertaste.

If you want to leave the pulp, you should not squeeze it out to separate the wort: just pour all the product into a new container and close it with a lid with a straw. The tube will serve as a kind of protection against oxygen: one end of it must be lowered into a container of water, the other into wine.

At this stage, it is important to control the strength and sweetness of the wine, which depend, first of all, on the fructose content in the product. You can regulate this indicator by adding this or that amount of sugar. In our area, predominantly varieties with a low fructose content grow, therefore, if sugar is not added during the preparation of wine, it will turn out dry.

The dosage of sugar is usually taken as follows: about 1 tbsp. per 1 liter of semi-finished product. Sugar is added as follows: you need to pour a little wort, heat it and pour sugar into it, stirring the mass until the latter dissolves completely. After this, pour the resulting sweet composition back into the container with wine.

Corking of semi-finished wine

At this stage, you should separate all the sediment from the finished wort (to do this, you just need to drain the wine through a straw, carefully lowering the container with water below the container with wine). Be sure to check the product for the amount of sugar: if you like dry grape wine, you won’t need sugar. Otherwise, be sure to add it to the wine and stir thoroughly.

All that remains is to pour the grape wine into a dark glass bottle and seal it loosely (this is necessary so that the remaining carbon dioxide contained in the wine finds a “way out”).

Product sterilization

This is the last, but no less important stage in making homemade wine. Some winemakers believe that this process should occur naturally: the wine must be left in a dark, cool place for several months (2-3) until the fermentation process stops, having previously installed water seals on each bottle. During this period, you should drain the wine at least several times to remove any sediment.

There is another way to sterilize wine - forced. It is necessary to loosely close the wine bottles, wrap them with cloth and place them in a container filled with water. Place a thermometer in one of the bottles and sterilize the product until its temperature rises to 60 degrees. After this, all the yeast will die and the fermentation process will stop completely. The remaining carbon dioxide will also escape through a loosely closed plug.

Afterwards, you can tightly cork the bottles and send them to a cool, dry place. A product that has gone through all the preparatory stages correctly will be able to gain all that wonderful aroma and depth of taste for which many people love grape wine so much. Good luck!

You always have to do something for the first time. If you decide to try your hand at winemaking, you need to get acquainted with the small nuances of the process. There are few of them, but they must be followed. The most important thing is absolutely clean dishes; wooden, glass and ceramic vessels are used for cooking. So, how to make wine at home?

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Where to start

Glass bottles and cylinders have positive and negative qualities. The advantages include the volume of containers, ranging from three liters to sixty. They are convenient for transportation (braided bottles are currently produced). It is good to store the finished product in them. The disadvantage is that it is necessary to pour the wine frequently to aerate it and enrich it with oxygen. Also, glassware is subject to temperature changes, which will create some inconvenience. Therefore, craftsmen tend to work with wooden barrels and kegs. Such dishes perfectly maintain the required temperature, the fermentation of the wort in such a container proceeds calmly, no sunlight penetrates through its walls at all, and air penetrates quite easily. Wine matures faster in these containers. The barrels are processed and cleaned. The last step before starting cooking is fumigating the barrels with sulfur. Ceramic dishes are used very rarely for making wine.

Main stages of winemaking

Wines are prepared from different berries and fruits, divided into red, white, semi-sweet. The technology for preparing this delicious drink has not changed since its inception. The process is improved over time, adjustments are made to it, and experiments are carried out. These actions are aimed at only one thing - improving taste. The basis is a four-stage procedure:

collection of raw materials and their preparation for use;
grinding components;
fermentation of the desired composition;
clarification of the final product.

Fruits and berries that are clearly overripe are suitable for wine. At the same time, they are subjected to careful inspection and selection. Raw material with rot, mold, or signs of disease is completely unsuitable. It cannot be processed, since it obviously dooms the manufactured product to failure. It is washed well and thoroughly, the stalks and seeds are removed. The exception is grapes. If there is a white coating on the fruit, do not rush to get rid of it, as this is wine yeast that promotes good fermentation. The wine will be aromatic.

The prepared ingredients are crushed, squeezing the juice out of the pulp, using any suitable method.

The most crucial moment in the preparation of any wine comes. In addition, it takes the longest time. This is the fermentation process. The resulting wort is placed in a prepared container and sugar is added. Instead, you can add wine starter. The container is covered with either a cloth or a lid. In this state, the contents are kept warm for several days (up to ten, no more). A special feature in home winemaking is scrupulous monitoring of the temperature, which must follow certain parameters: not lower than twenty-two degrees and not higher than thirty-five. If you miss this moment, fermentation will slow down and the wort will turn into vinegar. This base is not suitable for making wine.

At the end of fermentation (visually this is determined by the color of the pulp, it becomes whitish, and it floats), the fermented components are squeezed out. The resulting mass is filtered. Waste is thrown away. True, many winemakers reuse waste material. It is filled with water a second time and left to ferment. The strained liquid is poured into prepared jars and syrup is added. The bottle is covered with a rubber glove and left warm for the required time to complete the fermentation process. The final fermentation period varies from several days to three months. The container with wine should be kept in a dark room all this time.

The final stage begins - clarification of the wine. If no traces of fermentation are visible, and the glove is hanging down, then you can begin to create a clear, sparkling drink. This will take some more time. The container with wine is placed in a cool and dark place, and kept like that for a month or a little more. Carefully, trying not to mix the liquid with sediment, pour into containers. Then it is filtered again and bottled; they must be dry.

The process of making wine with your own hands

Red wine is made from scarlet fruits of varying saturation. In this case, dark grapes are used. We need the following components:

grapes (9-10 kg);
sugar (3 kg);
water (5 l).

The quantity can be changed depending on the desired yield of the drink, the main thing is to maintain the proportion of grapes: sugar: water (3: 1: 1.5).

We remove the grapes from the grape bunches, sort them out, and carefully press them: with our hands and even with our feet. We fill the container two-thirds with the products obtained from pressure and fill it with water. Monitor its temperature (it should reach 23 degrees). There should be free space in the container, since the mass rises during fermentation. Keep the contents for several days (no more than five) in covered bottles, systematically stirring the wort.

Next, squeeze out the pulp (don’t forget that it should turn white), strain the liquid, strain it and pour it into dry containers. Add sugar syrup. It is prepared in different sweetnesses (a matter of taste). For sour water, we take 200 g of sugar per liter of water, for sweeter water - one kilogram. Cook the syrup over low heat, stirring constantly, cook for half an hour. After cooling, mix with juice, stir, put on the same glove and leave to ferment. We clean and remove the finished wine for some time to age.

You can prepare a white, sunny drink from light-colored fruits. If you want to make apple wine, you will need fruit, sugar and water in quantities similar to the previous recipe. The fruits are washed, the stalk and seeds are cut out, cut into slices and passed through a press. Place the prepared raw materials in containers. A small nuance - add two to three sliced apples to each container. Syrup prepared from a glass of sugar and a liter of water is poured into the infused mass for thirty minutes. Cover the bottles with a rubber glove or a special lid and leave them in this state for ten days. Periodic stirring of the contents is necessary. The fermented drink is filtered and kept in a cold place for two months. Clarify, pour and enjoy.

Semi-sweet wine, prepared independently, has its own differences and characteristics. The sugar content in this drink is more than 20%, and the alcohol content is not higher than 12 degrees. The prepared drink is incredibly aromatic and delicate in taste. It also differs in its fermentation properties. For its production, grape varieties with fleshy pulp are selected. You should pay attention to the time of collection of raw materials; this usually occurs in dry, warm weather. Another difference in preparation is that they do not use sugar syrup. The wort is boiled and sugar is added to suit the manufacturer's taste. All other processes are similar to other methods of preparing wine.

It is advisable for a novice winemaker to stock up on the necessary accessories:

special lid for fermentation;
thermometer for temperature control;
device for taking wine samples;
siphon with filter;
sealing wax for sealing the container;
vinometer - sugar meter.

And remember, wine is not a means of intoxication, it is intended to enjoy the fragrance, bouquet of aroma, sensation and color palette.

In some circles it is generally accepted that wine can be made exclusively from fresh fruits or berries. However, today in this article we will prove that this is not the case. Today we will provide you with a recipe on how to make simple wine from jam at home. Moreover, for this you will not necessarily need good jam; old and fermented ones will also work.

how to make homemade wine from jam

In order to learn how to make wine from jam at home, study the article, you will learn a lot of new and useful things. It will be interesting!

Simple wine made from jam, preparation technology

If you decide to choose such a non-standard ingredient to make wine - jam, then remember - it contains the same glucose and exactly the same enzymes as the berries and fruits from which professional winemakers make the drink. This means that to create the “drink of the gods” from homemade jam, you need to maintain a certain technology.

Conventionally, the stages of preparing wine from jam can be divided into the following:

Preparation of raw materials;
Removal of gases;
Filtration;
Completion.

More details about each stage, how to make simple wine from jam

1) Preparation of raw materials.

You need to mix the jam you have with water (remember, the water should not be hot) in equal proportions and add half a glass of sugar and one tablespoon of fresh raisins. The resulting mixture should be poured into a five-liter container. You can also use two three-liter jars.

IMPORTANT! Do not fill the jar more than two-thirds full.

2) Removal of gases.

You need to wear a simple latex glove when handling the jar; a rubber glove will also work. Make a small hole in the glove through which the resulting gas will escape. After which the mixture should remain warm. The settling process should last several weeks.

IMPORTANT! Don't make a hole with scissors; it shouldn't be too big. A thick needle is best.

3) Filtration.

When the glove completely stops inflating, this will mean that the production of gases has stopped, which means that the fermentation process has stopped. The mixture must be filtered through cheesecloth (or a very fine sieve). Add a glass of sugar to the resulting filtered liquid and leave the wine to ripen for several months. Ideally, the most suitable ripening period is 2 months.

The wine is ready, it can be poured into bottles and capped, after which you can store it for a long time at home, in your own cellar or in a special refrigerator.

A simple recipe for wine from currant jam

Let's move on from general technology to a more specific recipe. Experience shows that homemade wine can be made from any fruit and berries; its quality may be unacceptable only for the reason that the technology turned out to be inadequate. We will tell you a recipe for making currant wine. As a rule, it is customary to use fermented jam to make wine.

Components:

about two kilograms of jam, one glass of sugar, water (about two liters), a tablespoon of fresh raisins.

Manufacturing:

All ingredients must be mixed and the resulting mixture must be poured into a container. We put a glove on the neck of the jar and install a water valve (or make a hole to vent gases, as described above).

We leave the drink to ferment for two to three weeks; if the water valve stops “gurgling” (or the glove stops inflating), then the process has been successfully completed.

Strain the solution and add half a glass of sugar to it. Next, we leave the drink to infuse for three months.

Congratulations! Currant wine is made!

Wine made from jam without added sugar

As an example of a method for making wine that does not add sugar, consider the method for making blueberry wine. This is a very tasty product with an exceptional, unique aroma.

Components:

Water, one pinch of fresh raisins, three liters of blueberry jam.

Manufacturing:

Blueberry jam must be mixed in water, then left to boil and stir vigorously for 5 minutes while boiling. After which the mixture must be removed from the heat and left to cool completely.

Prepare clean containers, pour the mixture into them, leaving 20% of the container empty, then pour the raisins inside.

It should be remembered that the technology used to prepare wine from jam is extremely close to the technology for preparing traditional wine. There should be no oxygen entering the bottles, which is why rubber gloves should be worn on the necks. When the wine from the jam can be considered fermented, the gloves will fall off on their own. The entire fermentation process should approximately last about a month and a half. The liquid that remains in the bottles should be completely transparent by then.

The wine is ready. You can bottle it and enjoy your homemade blueberry drink!

A simple recipe for delicious apple jam wine without added sugar

Components:

Water, one liter of jam, about 100 grams of raisins.

Manufacturing:

It is advisable to sterilize the bottle with boiling water. Then you need to prepare 1 liter of boiled water, which should be barely warm. In a container you need to mix all the ingredients, adding water. Leave the container for storage for one week.

After a week, you need to filter the contents of the jar through cheesecloth (or a fine sieve), pour the resulting drink into a bottle and put on a glove.

The liquid must be allowed to brew for 40-50 days. This time is quite enough for the complete completion of fermentation. Similar to the previous recipe, the drink should become completely transparent as a result of the process.

Simple jam wine is ready!

Rules for storing homemade wine from jam

Often, wine may not be tasty enough not only due to failure to follow the technology, but also due to violation of storage rules.

The most important thing to remember:
Remember, all containers that you use in the process of making your masterpiece must be clean. This applies to jars, fermentation bottles, and bottles.
Homemade jam wine is ideally stored at a temperature of about 100C. Therefore, the room temperature may be high and the refrigerator may be excessively cold. Remember this, it’s not for nothing that all winemakers store their wine in cellars.
There is no need to assume that a simple wine made from jam has already aged sufficiently if the period is quite short. Don't rush into the result, wine loves calm. An aging period of about 3 months guarantees not only excellent taste, but also excellent aroma.
If, during storage of homemade wine, the cork spreads and the bottle becomes depressurized, then the wine can be considered spoiled. To do this, store bottles exclusively horizontally.
Protect containers from shock and temperature changes.
Do not pour unfinished wine. Remember that fresh wine always spoils when it comes into contact with already drunk wine. You should not regret unfinished wine, only protect new bottles. Wine that has already been started can only be stored in the refrigerator for a few days.

Don't forget that knowing how to make simple wine from jam at home and preparing it is only half the battle. Proper storage of it is actually half of the task; it is careful handling that guarantees an unsurpassed aroma and great taste.

Its shelf life also depends on compliance with all rules for storing wine; if homemade wine from jam was stored carelessly, temporary depressurization was allowed, or temperature conditions were not maintained, it deteriorates very quickly.

Good luck to everyone in this interesting business, excellent results and remember: creating wine is an art, the key to success is to go through trial and error.

You can often notice that wine prepared by a knowledgeable person at home has better taste and aroma than the one we are used to buying in stores. These drinks are soft and rich in flavor. If you don’t know how to make homemade wine, but want to learn, take note of the folk recipes that have become widespread in many countries around the world. The first attempts may be unsuccessful, but over time you will definitely succeed.

Cooking recipes

Each recipe has a basic idea - a concept that must be followed when making homemade wine. Small nuances may vary depending on the personal preferences of each individual. Let's take a closer look at proven recipes used by lovers of homemade alcoholic drinks to understand where it's best to start.

From apricot

Homemade apricot wine has a beautiful yellowish tint. It is impossible to forget this taste - it clearly expresses sweet notes, compensating for the lack of a bright aromatic component. Apricot alcoholic drink takes a long time to prepare. The process itself requires constant supervision. To get what you want, you will have to work hard, but the efforts made will pay off with interest as soon as it comes to tasting.

Required ingredients:

white sugar – 3,500 grams;
apricots – 3,500 grams;
water – 11 liters.

Step-by-step preparation:

Clean the fruits from dirt. Remove the seeds.
Crush the pulp with your hands until you obtain a thick, homogeneous mass.
Place the prepared apricots in a bowl and add water warmed to room temperature.
Cover the container with gauze.
Place the bowl in a warm place for 5-6 days. Every 6-7 hours it is necessary to stir the wort with a wooden spoon so that it does not sour.
On the sixth or seventh day, when the wort has fermented, you need to drain the juice. The pulp must be squeezed out using gauze.
Place the pure fermented juice in a separate container and add sugar to it.
Pour the resulting mixture into a large bottle and install a water seal. If you don’t have one at hand, you can use a medical rubber glove with a small hole.
Leave the bottle in a dark place for 12-17 days. The optimal temperature is 17-28°C.
At the end of the active fermentation process (when the water seal stops making gurgling sounds and the color of the wort lightens), you need to pour everything into another vessel. To avoid sediment, use a plastic straw.
We close the new bottle with a secure stopper and leave it in a dark place for 80-100 days.

From cherry plum

All varieties of cherry plum are suitable for making wine, but red varieties are best suited because they have a high sugar content. A simple wine recipe at home will require you to be attentive and patient. As for the ingredients, there will not be any particular difficulties with them. In addition to cherry plum, you will need sugar, raisins and nothing more.

Making wine, step by step instructions:

Mash 3 kilograms of pre-peeled berries until you obtain a liquid, homogeneous puree.
Add 100 grams of raisins and 4 liters of water.
Pour the resulting mixture into a 10-liter bottle. We tie the neck with gauze. Leave the container in a dark room with a temperature of 22-27 degrees.
After 72 hours, drain the fermented juice, leaving the sediment. Squeeze out the remaining pulp and peel through cheesecloth.
Pour the juice into a separate container, add 4 kilograms of sugar, mix. When doing this, you need to make sure that the vessel is no more than 80% full. The free volume will be filled with foam and carbon dioxide.
We install a water seal or a medical glove.
Leave the container in a dark room at a temperature of 16-24 degrees.
After 20-50 days the wort will become lighter in color. This will mean that the fermentation process has completed. Pour the new wine into a new container. Add 2 cups of sugar. Close tightly with a stopper and leave in a dark room at a temperature of 11-16 degrees.
After 40-90 days, the fermentation process will end and the cherry plum product will be ready. You can bottle it and put it in the cellar.

From pear

Anyone who practices home winemaking knows perfectly well that pear fruits can be turned into an excellent alcoholic drink, distinguished by its softness and refined taste. Ripe pears are not particularly suitable for making wine, since their tannic acid content is insufficient, so home-drinkers use unripe fruits with seeds.

Preparing pear wine:

We boil 5 liters of water, wait until it cools down, and then dissolve 2,500 grams of sugar in it.
We wash the pears, remove rot and stems. Cut the fruits into medium-sized pieces. We put them in a clean container with a volume of 10-12 liters.
Add sugar syrup to the fermentation vessel.
Fill the container with clean water to the brim.
We leave it in a dark place, after putting on a rubber glove with a small hole.
When the glove deflates, we will understand that the fermentation process is over. Strain the wort, bottle it and leave it in the cellar for 1-2 months. During this time, the wort will have time to ferment, and you will be able to offer your friends and relatives an amazing product of your own production.

From berries

To make berry wine, you have to work hard. During the cooking process, you will understand that the berries behave capriciously, and turning them into alcohol is not so easy. However, it's worth it. Home winemakers prepare delicious treats from cherries, rowan berries, cranberries and so on. A drink made from currants is especially popular. The technology for preparing berries has a number of features. Let's look at the general production scheme to know how this is done.

Cooking process:

Mix 7 liters of berry juice, 1,300 ml of water and 1,800 grams of sugar in a 20-liter glass container.
We install a water seal for wine or a simple medical glove with a hole in the finger on the neck.
Place the wort in a dark place to ferment.
After 10 days, add vodka in a ratio of 1:10.
Mix the liquid thoroughly. We keep it in a dark room at room temperature for 7-8 days so that the fermentation process is completely completed.
Filter using gauze. Add 1 kg of sugar.
Pour into bottles and cap them.
After a week, the fermentation process will be completed. You can bottle everything.

From apples

It's time to learn how to make apple wine. Even the most inexperienced person can prepare this drink. The main thing is to follow the rules and adhere to the recommendations of experienced winemakers. You can find many ways to prepare apple wine, but if you want to get a guaranteed result, use time-tested production technology.

Wine production:

We collect 10 kg of ripe apples. Remove the cores. Cut into small pieces and pass through a meat grinder.
Pour the resulting mass into a glass bottle for fermentation, making sure that there is free space for carbon dioxide and foam.
Close the container with a water seal or a rubber medical glove with a punctured finger.
Every 7-8 hours, the apple pulp must be stirred so that the wild yeast spreads evenly throughout the entire volume.
After 3-4 days, strain the contents of the fermentation container through cheesecloth to separate the juice from the cake.
Pour the resulting juice into a clean, dry container. Again, you need to leave free space for foam and carbon dioxide.
Add sugar to the future wine. Proportion – 170-200 grams per liter of drink.
Close the container with a water seal or a rubber glove. Leave in a dark place with a temperature of 22-27°C to complete the fermentation process.
When the process of releasing carbon dioxide is completed, the glove placed on the neck of the container will deflate. This will indicate that everything is ready. Separate the liquid from the sediment.
Distribute the drink into glass bottles. We store it in the cellar at a temperature not exceeding 17°C.

Grape wine

Do you have a large amount of grapes of several varieties, but don’t know how to manage them? Try using it to make wine. Show a little patience and learn how to prepare excellent drinks that will be appropriate at any formal feast. A little patience, the right raw materials, studied and proven technologies - all this will lead you to success, and foggy bottles will be pleasing to the eye.

From white

Knowing a simple recipe for wine from grapes, you can prepare a wonderful drink with a unique aroma and exceptional taste. To properly make white wine, you will have to be patient, because the process will take several months. Be that as it may, the end result will delight guests at special events: lovers of noble drinks highly value homemade wine, and you will certainly be able to surprise them.

Preparing white:

We sort through the grapes, removing burst and dried berries.
Mash the berries in a large metal container until smooth.
Add 3 cups of sugar. Let the juice stand in a warm room, stirring every 8-9 hours.
Filter the pulp through cheesecloth to separate the juice from the pulp.
Pour the resulting juice into a separate glass container of sufficient volume.
Add sugar to taste. To get a semi-sweet variety, stick to the ratio of 1:6. Sweets will require more sugar, so the proportion should be 1:4. To get a dry variety, add sugar at a ratio of 1:8.
Close the container with a water seal or rubber glove. Leave in a dark room with a temperature of 21-28°C for 18-20 days.
When the wort brightens and sediment appears at the bottom of the container, strain it through cheesecloth, bottle it and store it in the cellar.
After 5-7 weeks, you will be able to treat your relatives and friends to a drink of your own making.

From blue

Common varieties Isabella and Lydia are widely used for the preparation of alcoholic beverages. Using these berries, you can make excellent medium-strength drinks with a delicious taste and delicate aroma. If you have your own vineyard, do not lose the opportunity to prepare a noble drink with your own hands. When collecting bunches, try to damage the berries as little as possible.

Simple step by step recipe:

We stock 10-12 kilograms of ripe blue grapes.
We clear it of greenery. We remove burst and dried berries. There is no need to wash the bunches, since on the surface of the skin there is a component necessary for fermentation - wild yeast.
We carefully crush the grapes in a large basin. The result should be a homogeneous mass. Pour it into a glass bottle with a wide neck.
We close the vessel with a water seal or a medical rubber glove with a punctured finger. Send to a dark place with a temperature of 11-16°C.
The fermentation process will begin immediately. To ensure it flows evenly, you need to stir the contents of the container 2-3 times a day.
The skins of the berries will gradually rise to the top. They must be removed immediately, otherwise the drink will spoil before you try it.
After 10-12 days, the wort must be filtered using gauze folded in 3-4 layers.
When the juice, cleared of cake, sediment and skins, is in a new bottle, add sugar to it at the rate of 170 grams per 1 liter of drink. It is not necessary to strictly observe the proportion: if you want a sweet drink, add more sugar.
To ensure everything is infused, pour the liquid into three-liter jars, install water seals and leave to ferment. Again, you can replace them with rubber gloves.
After 4-5 days, when all the carbon dioxide is released, sediment will appear at the bottom. Let's pour everything into new jars, straining through cheesecloth, and repeat the infusion procedure.
After waiting again for 4-5 days, and again straining the liquid through cheesecloth, pour the finished drink into bottles.

From juice

Some will be surprised, but ordinary grape juice can be an excellent raw material for making homemade wine. Making a delicious drink with an amazing aroma requires nothing more than patience and punctuality. You will acquire all the necessary skills during the cooking process. Write down a simple folk recipe so as not to forget the key rules and important nuances.

Step-by-step instruction:

Fill a large glass container with natural juice (preferably together with squeezed grapes) and keep it in a darkened room at room temperature for three days. To prevent the juice from turning sour, you need to stir it every 8 hours.
The fermented mass must be squeezed out under pressure. If you don't have the appropriate equipment, you can do it by hand.
Transfer the resulting juice into a glass container and leave to ferment for 35-45 days. If you don't have a glass container, you can use a wooden barrel. During this period, stir the wort every 12 hours. In order for the fermentation process to proceed normally, the container must be stored indoors with good ventilation or even outside.
When all the carbon dioxide has escaped, add sugar. The average proportion is 200 grams per liter of drink. You can adjust this ratio to your liking.
We bottle the drink. We insist at a temperature of 11-14 degrees.
After 4 weeks you can arrange a tasting.

Pasteurization

The pasteurization procedure is carried out not only in order to obtain a thinner and purer drink: the main task of this method of wine processing is to increase resistance to the appearance of pathogenic organisms, which under normal conditions quickly multiply and, thereby, spoil the drink. The simplest and, at the same time, effective way to combat such microorganisms is to heat the drink to a certain temperature.

The classic version of pasteurization involves increasing the temperature of the drink to 60-70 degrees. Treatment lasts 15-20 minutes. Heat kills viruses, molds, yeasts and pathogens. In addition, the pasteurization process reduces the likelihood of acetic oxidation and blooms. The procedure is not complicated, but there are nuances that should not be neglected. To know how to pasteurize wine, write down the correct procedure:

Cool the finished drink to a temperature of 10°C.
Fill a metal container with wine and place it on an electric stove.
Slowly heat the drink to 60-65 degrees.
Maintain the same temperature for 20 minutes, slowly stirring the contents of the container.
Remove the container from the stove and gradually cool the drink to the original temperature.
Pour into bottles, securely cork and store in a cool cellar with a temperature no higher than 16 degrees.

Video

The videos you will find below will tell you a lot of interesting things about preparing the drink of the gods. After viewing them, you will learn how to make your own homemade wine using various products. Original folk recipes will change your attitude towards the process of preparing intoxicating aromatic drinks. Listen to the advice of experienced professionals to avoid classic mistakes.

From chokeberry

From jam

From plums

And the backstory is this: I began to notice that store-bought wine was no longer what it used to be. Or have I often come across fakes? Either your face will be covered with red spots, or you will have a terrible headache. I stopped buying altogether. But my husband’s sister brought us her homemade wine for our wedding anniversary.

We usually drink rarely and little by little, mainly on holidays and to prevent atherosclerosis. And then in one evening they finished off a whole bottle. And, which is typical, without negative consequences. And an idea came to my mind: shouldn’t we try to produce wine ourselves?

No sooner said than done. We started looking for different recipes for making homemade wine from grapes and quickly found them. Here are the simplest and best of them.

Wine from grapes at home: a simple and detailed recipe with a glove

This is a universal recipe for making homemade wine from grapes. You will not need to look for any special equipment; just prepare large jars or a 10-20 liter bottle and ordinary medical gloves. The wine in this recipe is prepared without water.

Any grape variety is suitable: white, pink, black. But choose ripe berries. Unripe grapes are too sour, and overripe grapes can begin acetic fermentation, which will not make good wine.

Ingredients:

10 kg of grapes;
50-100 g of granulated sugar per 1 liter of resulting juice.

How many grapes do you need for 1 liter of wine? The calculation is as follows: for each liter of homemade wine we take from 1 to 1.5 kg of grapes. Therefore, to get 5 liters of wine, take 5-7 kg of grapes, and for 10 liters - at least 10 kg.

How to make wine

The berries must be dry, picked in sunny weather. It’s good if at least three days have passed since the rain. It is better to cut the grapes from the bush rather than collect fallen fruits from the ground - they can give the drink an unpleasant earthy taste.

We process the collected berries immediately, on the day of collection. The most important thing is not to wash the grapes! Otherwise, natural yeast can be removed from the surface of the berries, and the wine will not ferment. We just clean the berries from debris, leaves, rot and cobwebs. Then crush them well with your hands or a pestle so that not a single berry remains whole.

You've probably seen characters crush grapes with their feet more than once in films. They trample on it, even dance. Perhaps this is justified when producing large portions of the drink; you can’t mix a lot with your hands. But personally, I don’t like this method, it seems less hygienic. In addition, it is purely psychologically difficult to force yourself to drink wine from berries that someone has already trampled on. In short, it's up to you to decide.

Advice! Just do not use technical devices to press the berries - they can crush the seeds and spoil the taste of the future wine.

So, you mashed the grapes. Now place the resulting pulp in a large saucepan, preferably enameled, or in a wooden barrel, if you have one on the farm. The fourth part of the container at the top should remain free.

Cover the mass with a clean cloth and leave in a warm place for three to four days. Every morning and evening, stir the contents of the pan with a wooden spatula or glass spoon. It is better not to use metal objects.

When this period has passed, you will see that active fermentation has begun: the grape mass foams and rises. This means it’s time to remove the pulp. Carefully remove the thick foam with crushed berries with your hands, squeeze them well and discard. You can transfer the crumpled fruits into a colander in parts, let the juice drain, and then squeeze through cheesecloth.

Strain the remaining juice through gauze, folded in two layers, directly into prepared jars or bottles. Fill the containers approximately 70%, do not top up. We put the glove on the neck. For reliability, you can also secure it with an elastic band. We pierce a small hole in one of the fingers of the glove. If the glove inflates, everything goes as it should.

What is the glove for? It will serve as a water seal: it will prevent oxygen from entering the drink, but at the same time it will remove accumulated gas through a small hole. As you inflate and deflate the glove, you will be able to determine the stages of fermentation.

Let's move the dishes with a glove to a warm place. How to place the wine? You can do it on a slight elevation, or you can do it on the floor. The main thing is to maintain temperature conditions. The optimal temperature for fermenting wine from light grapes is 18-22 degrees. For dark varieties of berries, the temperature is slightly higher - from 20 to 28 degrees. In this case, the wine plays better.

When three days have passed, try the drink. Too sour? Add 50 g of sugar for each liter of liquid. To do this, pour a couple of glasses of juice into a separate container and add sugar. Heat the mixture over low heat, stirring until the sugar is completely dissolved. Then carefully pour the warm syrup into the bottle with the main mass.

After another three to four days, we try the drink again. Acid again? Let's add more sugar. Homemade wine ferments actively for 14 to 28 days, during which time you can add sugar up to four times.

Watch for the glove to fall and a layer of sediment to form at the bottom. This happens after about three weeks. It's time to drain the translucent liquid sediment through the straw. We take off the glove - we won’t need it anymore, and pour the wort into washed jars. Cover them with plastic lids.

Now the drink will mature. The process lasts from 40 days to 1 year. Remove any sediment that appears from time to time. When the gurgling stops, the wine loses its turbidity and becomes transparent - pour it into bottles and cap tightly.

We store our drink of the gods in a cool cellar (with an air temperature no higher than 10 degrees) for about a year. I don’t recommend storing it longer; the wine may turn sour.

Of course, it is better to see once than to hear a hundred times. A video recipe will show you how to make wine clearly and in detail.

Homemade grape wine: recipe with water

There is another simple way to make wine by adding water.

Ingredients:

5 kg of grapes;
7.5 liters of water;
3.5 kg granulated sugar.

Preparation:

Let's collect the berries from the branches and mash them with our hands in a clean bowl. Fill with water and add sugar.
Cover with gauze and leave in a warm place to ferment for about 7 days. To prevent mold from forming, stir the wort 3 times a day.
After a week, separate the liquid from the sediment, pour it into a bottle, and put a punctured medical glove on top.
Leave for 7 days in a warm room. Then filter the sparkling drink from sediment using a straw or thin hose and bottle it.

It is advisable to let the wine brew for about a month before tasting. The taste of this drink is subtle and delicate, simply magical!

Delicious white grape wine

For a light drink with an amazing taste, the following varieties are optimal: White Muscat, White Delight, White Flame, White Miracle, White Giant, White Khusayne (Lady's Fingers) and others.

Ingredients:

10 kg of grapes;
3 kg granulated sugar.

Preparation:

Sort the harvested grapes and remove rotten fruits. Place the remaining berries in an enamel container.
Mash them thoroughly with your hands to release the juice. Then cover with gauze.
We insist in a warm place (temperature - 20-22 degrees) for five days. Mix the contents with a wooden spatula several times a day.
Then drain the pulp into a colander and strain the juice into a glass container. We do not fill it completely - only 70-75%. Add sugar and stir. We put a pierced medical glove on the bottle and secure it with an elastic band.
The wort will ferment and play for about three weeks. During this time, you can also add sugar to your taste. In this case, we leave the wine to ferment for another one or two weeks.
Then strain the grape juice into bottles. We will close them with corks and take them to a cellar or basement for three months.

The drink must mature. Only then can it be served.

Classic homemade green grape wine recipe

The best varieties of green grapes for preparing a delicious drink: Aligote, Kokur, Riesling, Chardonnay, Sauvignon, Silvaner, Feteasca, Firstborn Magaracha, Müller-Thurgau.

Ingredients:

15 kg of green grapes;
4.5 kg granulated sugar.

Preparation:

We will sort through the collected berries and remove spoiled fruits. Separate the grapes from the branches and place in a clean non-metallic container. There is no need to wash the berries.
We remember the grapes well with our hands, trying not to crush the seeds. Then cover it with gauze folded in several layers. It will protect the aromatic mass from insects and provide access to oxygen.
We take the dishes to a dark place with a temperature of 18-22 degrees, not lower. Leave for two to three days. Soon the wort will ferment and a lot of foam will appear.
Then add salt to the wort and strain through cheesecloth or a colander. Squeeze out the remaining berries and discard. And pour the juice back into the bottle, leaving a fourth of the container free on top. Add sugar there and mix thoroughly until it dissolves. Stir with a wooden or glass spatula.
It's time to put on a glove with a pricked finger and leave the wine to ferment in a dark place. The fermentation process will take from 22 to 57 days. During this time, the wine will gradually become transparent, the glove will become limp, and sediment will form at the bottom of the dish.
Carefully filter out the sediment using a rubber tube and pour the wine into clean jars or bottles. Let it ripen in a cool place for three to four months. During this time, sediment will fall to the bottom again, and the drink will acquire a delicate aroma and rich taste.
Let's filter the wine again through a straw and pour it into beautiful bottles.

We store it in a cellar or basement for two to three years. The strength of this wine is from 9 to 12 degrees. Drinks easily and with pleasure, served chilled.

How to make wine from black grapes

A heady drink made from black grapes contains many antioxidants, vitamins, and beneficial microelements. It has an exquisite tart taste, cleanses blood vessels from cholesterol, and normalizes blood pressure. Ideal varieties for wine: Black Prince, Black Emerald, Original, Odessa black, Pinot, Black Pearl, Hamburg Muscat, Tsimlyansky black. Choose dense, ripe clusters with small berries - they are particularly juicy.

Ingredients:

10 kg of black grapes;
3 kg granulated sugar.

Preparation:

Sort through the harvested grapes, remove all debris and spoiled fruits. Place in an enamel bowl and crush with your hands or a wooden rolling pin. Try not to damage the bones.
Cover the mixture with gauze and place in a dark place with a temperature of at least 18 degrees. Let it sit for three days. Stir the grape mixture morning and evening.
When abundant foam and a sour smell appear, strain the drink. Squeeze out the pulp and remove. Pour the liquid into a separate clean container (jar or bottle), leaving 25% of the space free on top. Put on a pierced glove.
Transfer the container with wine to a dark place, with a temperature of 22 to 28 degrees. After two days, taste it. If the wine is sour, add sugar. To do this, pour a liter of wort, add 50 g of sugar, stir and pour back into the bottle. During fermentation (30-60 days), this procedure can be repeated three more times.
When the glove deflates, remove it and drain the resulting sediment through a thin rubber hose. Pour the remaining wine into bottles and close them tightly. Place the drink in a cool place to ripen. The temperature should be about 5-16 degrees.
The wine will be ready in 2-3 months. Its strength is from 11 to 13 degrees, and its shelf life in the cellar is five years.

If desired, you can enrich the taste of the drink with spices. They are added to young wine after aging.

How to make spiced wine? Take cinnamon sticks and clove buds and grind them. Place them in linen bags (1 tablespoon each), tie them tightly. Place the bags in bottles of wine (one bag per bottle), close with corks, and leave for two weeks. It is advisable to strain the drink before serving.

Now that you have learned a simple recipe for making wine from grapes at home, you can easily prepare it. And then experiment further. After all, this process is so addictive, and the result is always pleasing, especially if you use a creative approach. Enjoy your leisure time and have more romantic evenings in your life!