Autumn is the time to harvest. Preservation, harvesting vegetables and fruits for the winter, pruning dry shoots will not surprise anyone. However, not everyone knows that grape leaves and vines can not be thrown away, but made from them an alcoholic drink. It can be pink, white wine and even sparkling champagne.
Preliminary preparation of ingredients
To prepare a wine drink, you need a clean, dry container (bottle, jar for smaller volumes). The main raw materials for making wine will be the vine leaves themselves, the vine, they are not washed, they are only scalded. Suitable as a young green part of the grapes harvested in spring, and its autumn harvest. Also need water and sugar. Supplement may be raisins, yeast, ammonia,.
Grapevine Homemade Wine
All recipes are quite simple, with a minimal amount of ingredients. The originality of the drinks lies in their aroma and taste.
Classic white
10 l60 min./ 2 months.
vine leaves and vine
2 kg
granulated sugar
100 g per 1 liter of wort
Nutritional value per 100 g:
- Boil 10 liters of water.
- Dip the grape leaves and vine in boiling water, they should completely sink to the bottom of the container.
- Cover the container and wrap. Leave as it is for 3 days.
- The resulting wort should turn brown and have a sour taste.
- All the liquid must be filtered into a clean bottle, discarded leaves.
- Add sugar 100 g for each liter of wort. To try, the taste should be similar to the taste of compote.
- Measure the sugar level with a hydrometer. It should be at least 21%.
- Add ammonia to the wort (it will enhance fermentation) and raisins (it is better to buy with a grayish coating).
- Place the container in a warm, bright place without closing. Rapid fermentation will begin in a day or two, so be sure to check the sugar level from time to time. He must not fall. If necessary, sugar should be added.
- To understand that active fermentation has stopped, you can reduce the foam and change its color to a browner. This will happen somewhere in 8-12 days.
- Transfer contents to another clean container.
- From this time, a quiet fermentation of wine will begin. Filter the precipitate is not necessary, it must remain in the wort.
- When the quiet fermentation is over, the wort will become light, and the sediment will sink to the bottom. Measure the sugar content, if necessary, add it. Together with the sediment, it is better to bottle the young wine and close the lids. It is more appropriate to use plastic.
- It is necessary to periodically release the accumulated gases from the bottle.
- The wine is considered semi-finished when the liquid becomes clear.
- At this point, strain the wine and close the lids again. This process must be repeated three times. The wine should not remain sediment, and it should be completely clarified.
- It is better to store a wine drink in a cool place.
Pink wine
10 l60 min./ 2 months.
grape leaves and shoots
2 kg
granulated sugar
100 g per 1 liter of wort
Nutritional value per 100 g:
- Boil 8 liters of water in a large saucepan. Immerse the grape leaves and the vine in boiling water, press down so that the grape raw materials completely sink to the bottom.
- Cover the pan and wrap it well in a blanket or blanket. Leave to steam for 3 days.
- At the same time, place unwashed raspberry berries in a saucepan, pour 2 liters of water, add 500 g of sugar and leave to ferment in a warm place.
- The color of the wort after 3 days will turn brown and will have a sour taste.
- Strain the contents of the container with grape and raspberry raw materials. Cake with raspberries, leaves and shoots of grapes to throw. Pour everything into a clean fermentation tank.
- Add sugar 100 g for each liter of wort. Content must be overloaded.
- Measure the sugar level with a hydrometer (vinometer-sugar meter). It should be at least 21%.
- In the wort add ammonia (to enhance fermentation) and raisins (it is better to buy not in the store, because it is processed for long-term storage).
- Do not close the container, send to a warm, bright place. After 1-2 days, rapid fermentation will begin. During this time, you must check the sugar level in the wort. Do not let it fall. If this happens, sugar will need to be added.
- After 8-12 days, the foam will decrease, and its color will become dark brown.
- Transfer contents for quiet fermentation to another clean container with sediment.
- When the wort becomes light with a pink tint, and the sediment descends to the bottom, quiet fermentation will end. Measure sugar content again. Add as needed.
- Pour new wine into plastic bottles with sediment.
- Accumulated gases should be periodically released.
- When the wine becomes transparent, you will need to strain it and close the lids again. Repeat this procedure 3 times. The wine drink should be completely clarified, have a beautiful pink color.
- Store wine in a cool place.
Did you know? About 20 million hectares of grapes are planted in the world; therefore, it occupies the first place in the world in the number of occupied areas for planting fruit crops.
Sparkling (champagne)
12 l60 min./ 4 months.
grape leaves and shoots
2 kg
granulated sugar
100 g per 1 liter of wort
Nutritional value per 100 g:
- Immerse grape leaves and vine in boiling water. Press green raw materials so that it sinks to the bottom.
- Cover the container, wrap well.
- Leave to steam for 72 hours.
- Pour the wort into a fermentation tank, cover with a rubber glove, in which to make several punctures. Leave to roam in a warm place.
- When the foam settles (after 5–8 days), strain the contents by discarding leaves and shoots.
- Add squeezed unwashed grapes or dry yeast and sugar to the bottle, 100 g for each liter of wort. It should be at least 21%.
- Close the container with a water seal, send it to a warm light place for fermentation for 1 month.
- After the lapse of time, strain the wort, throw out the cake, add sugar as needed, measuring its level.
- Pour a wine drink into a dark, cool place. Bottles should be upright. They periodically need to be rotated around its axis. The infusion period is about 4 months. Ideally, withstand a sparkling drink for 1 year.
Important! Do not store wine on a cement floor. You need to put a thick piece of wood under the bottles.
Terms and conditions of storage
With age, wine only gets better and more aromatic.
The storage periods of different wines differ:
- white and pink wine from grape leaves and vines is stored for at least 3–6 months, and a maximum of 3 years;
- sparkling wine from grape leaves and vines is stored for a maximum of 1 year.
The quality of homemade wines greatly depends on the environment in which they are stored. Constant room temperature is the key to a quality product. The ideal temperature in the cellar is from +7 to + 13 ° C. At lower temperatures, ripening slows down. Sunlight and ultraviolet radiation (such as fluorescent lamps) are also harmful to wine. This should be avoided.
Important! It is better to store wine in a horizontal position so that the cork is wet all the time.
A certain degree of humidity is useful for long-term storage. Ideally, the relative humidity should be between 60 and 75%. Wine does not tolerate constant movement or vibration (especially if sediment is present), so it is necessary to choose a place for storage where the drink will remain in a stationary position.
Having prepared homemade wine from unusual raw materials, you can always surprise guests, despite the fact that the drink will be completely natural.
