Wine from grape pomace at home: 2 step by step recipes

In industrial winemaking, the pulp remaining after squeezing the juice goes to waste. But in a small production, such extravagance is unacceptable. Especially if purchased fruits are used to create a strong drink. At home, you can create a weak wine from grape pomace (pomace). The product is also called half wine, secondary or wine alcoholic drink. It turns out weak, but with a pleasant taste and aroma.

Can wine be made from grape pomace?

The light alcohol-containing product of the second extraction began to be produced in antiquity.Modern zealous winemakers do not violate the established tradition. After all, a secondary strong drink, even by professionals, is considered a high-quality natural product. It is much he althier than cheap wine sold in supermarkets.

Rules for the selection of raw materials

The quality of the pressing is of great importance. They must be fresh, with no signs of spoilage or rotting.

How to prepare grape pulp to make secondary wine

Pulp (cake) is grape pulp, consisting of crushed skin, pulp, seeds, twigs of bunches. Reuse of this product is possible. The pulp becomes the main ingredient.

Preparing it is easy:

The enameled tank is filled with pressed cake.
Sugar is introduced in the ratio of 300 grams per 1 kilogram of the fruit component and boiled water.
The dishes are tied on top with a thin cloth. The container can be glass, but always large. Only a capacious container ensures that the pulp does not turn sour, but begins to ferment. To prevent the must from leaking out of the container, the fruit mass should be no more than half of its volume.
The vessel is placed in a room with a constant temperature of at least 22-24 ° C and covered with a warm blanket.
Every day in the morning, afternoon, evening, the contents are stirred with a wooden spatula with a long handle. If you do not perform such an action, then the mass will simply turn sour.
After the end of fermentation, the liquid is removed, the main ingredient is placed in cheesecloth and squeezed out.

It becomes the basis for the preparation of a wine alcoholic drink.

How to make wine from grape pomace at home

A secondary strong drink is a great solution for zealous winemakers. The technology for creating a product from pomace residues is almost the same as for the production of wine from grapes. Only the fermentation of the wine billet lasts longer.

Recipe from leftover dark varieties

Wine alcoholic drink can be made from the remains of dark grapes according to the following algorithm:

The glass bottle is filled with the main ingredient.
Add granulated sugar (300-400 grams per liter of liquid) and warm boiled water.
The mixture is thoroughly stirred until the crystals disappear.
Put a rubber glove on the neck of the container and secure it with tape or thread. Almost immediately, it will fill with air and rise up.
The wort should stand until the cake becomes light and cakes into a dense mass. As soon as this happens, the liquid is filtered and placed in a clean container, which is closed with a water seal.
The finished product is poured into clean glass bottles. Tasting is best done in six months.

The whole process of making half-wine lasts approximately 9-10 months.

White grape pomace variant

You can make a strong drink again from the pulp of white grapes:

The enameled tank is filled with the remains of the pomace so that they fill 1/3 of the container.
Inject some pitted raisins.
Pour warm boiled water, leaving 1/3 of the volume empty. If these proportions are not observed, then the wort, which begins to ferment, will overflow.
Tara needs to be put to the battery, covered with an old blanket. The winemaker needs to ensure that the temperature remains approximately the same level.
The contents of the container are stirred every 5-6 hours.
After a week, the liquid is separated from the cake.
Add sugar crystals (100 grams per litre).
The previous procedure is repeated a week later.
The bottle is covered with a towel and left for a month.
The wort is filtered through several layers of gauze, placed in a container with a water seal.

As soon as the liquid brightens, it is distributed into bottles and sent to a permanent storage location. The product is immediately used for its intended purpose.

Storage of finished product

The second half-wine is kept in a dark room at a temperature of 10-13 °C. Humidity should not exceed 85%. It is necessary to ensure that the containers do not fall under direct sunlight.

The shelf life of a grape drink is approximately 1.5 years. Opened product is consumed as directed within a week.