Kishmish wine at home: is it possible to do, 6 simple recipes

Grapes are rich in vitamins, potassium, copper, thiamine, manganese. Berries have an antioxidant effect, improve the functioning of the cardiovascular and nervous systems, and strengthen bone tissue. In addition to juice, jam, jam, compote, housewives make sultana wine at home. The alcoholic drink has a rich smell, a beautiful golden hue.

Is it possible to make wine from sultanas

Kishmish is an ideal variety for making wine. The berries are miniature, with delicate pulp, the taste is sweet, the smell is pronounced. The fruits practically do not contain seeds.The process of preparing the drink is simple, does not require financial costs. Dessert, dry, semi-sweet wines are prepared according to the recipes below.

Suitable varieties

Wine is made from grape varieties like:

White (Sultanina) - berries are small, sweet. Sugar content 30%, acidity - 6 g/l. Belongs to late maturing varieties.
Timura - sweet, early ripening, frost-resistant grapes with an acidity of 6 g/l;
Flory is a high-yielding variety with large seeds. Sugar content 2%, acidity 5 g/l.
Black raisin - high yield, sugar content 27%, low acidity 4 g/l.
Hamburg Muscat - has a characteristic taste, frost-resistant. The grapes are sweet, early ripening.

When several varieties are combined, the fermentation process is accelerated, taste and aroma are improved.

Wine from sultana grapes at home

Scope of sultanas - cooking, confectionery, winemaking. By combining the components, changing the sugar content and alcohol content of the juice, you can get drinks with a unique aroma, taste and color.

Winemakers use glass/enamelware to make wine. It does not pose a danger to consumption, such as a metal container.

Easy recipe

Housewives stock up for making wine:

raisins 10 kg;
sugar 3 kg;
water 10 l.

How to cook:

The fruits are sorted, washed, crushed with a meat grinder. The grape mass is covered with cloth, insisted for fermentation. After 4 days, the grapes will begin to smell like yeast, hiss, float.
The juice is filtered through a piece of gauze, poured into a clean bottle, diluted with water, sugar is poured out.
The container is sealed with a water seal or a rubber glove with a hole.

The drink ferments for 1.5-2 months, after which it is poured into a container using a rubber tube. After 2-3 days, the wine is bottled and sent to a permanent storage location.

Bottles are stored horizontally on shelves in the cellar/basement. The drink is ready to drink 2-3 months after preparation. During this period, the full disclosure of the taste palette and aroma occurs.

With raspberries or currants

Winemakers add raspberries or currants to grapes for a beautiful color, enriching the taste, enhancing the saturation of the drink, its color. Berry wine is prepared with:

raisins 10 kg;
sugar 3 kg;
currants / raspberries 0.5 kg each;
water 10 l.

Step-by-step cooking:

Raspberries, currants are sorted out, but not washed to avoid removing wild yeast. The fruits are crushed, mixed with sugar (1 kg), covered with cloth, left to infuse for 4-5 days.
Grapes are peeled from branches, leaves, crushed, mixed with berry sourdough. The mass is insisted for 3-4 days, then filtered.
Juice is mixed with sugar (1 kg), water, covered with a water seal. After 4-5 days, sweet syrup is added (1 kg of granulated sugar, 2 liters of water), left for 21 days.

At the end of fermentation, the drink will become light. It is poured into a clean bottle, left for 21 days, periodically drained from the sediment. If necessary, sugar is added, bottled, sent for storage.

With water

Grape drink prepared with:

raisins 5 kg;
water 8 l;
sugar 3.5 kg.

Cooking technology:

Crushed fruits are covered with sugar, poured with water.
The mass ferments for 7 days, it is stirred twice a day with a wooden spoon.
After 7 days, the wine is filtered, poured into a clean container, tightly corked.

The drink ferments for another 6-8 days, after which it is filtered and tasted.

Dry wine

For harvesting dry wine you will need:

2 kg of granulated sugar;
10 kg of grapes;
10 liters of water.

Sequential cooking:

Crushed raisins are covered with sugar, left to ferment for 14 days, stirring systematically.
The juice is filtered, the pulp is removed. A water seal is applied to the container with wine, left to ferment for 2-4 weeks.
The finished wine is filtered, bottled, sent for storage.

When the product is acidic, it is sweetened not with sugar, but with fructose.

Dessert

Dessert drink made with:

sugar 4 kg;
grapes 10 kg.

Cooking steps:

Crushed fruits insist 3-4 days, decanted, poured into a clean bottle.
The berry mass is mixed with sugar, poured into a container, covered with a water seal.
Fermentation takes place for 1 month.

Wine is poured into bottles, placed in the cellar.

Semi-sweet

For semi-sweet wine use:

3 kg of sugar;
10 kg sultanas.

Cooking sequence:

The grapes are kneaded, covered with a waffle towel, infused for 14 days in a warm place.
The workpiece is stirred every day to get air inside. The juice is drained, the pulp is squeezed out, poured into a bottle.
The liquid is mixed with sugar, covered with a water seal, left for 1 month. The wine is filtered, poured into bottles.

The difference between dessert and semi-sweet wines is the amount of granulated sugar used. The dessert drink has a more pronounced sweetness and aroma. A semi-sweet wine has a higher level of acidity and a more tart flavor.

The sediment left in the drink makes the drink bitter.

To obtain a quality product, it is recommended to drain the liquid with a rubber tube into bottles for permanent storage.

Homemade wine storage conditions

Homemade drink is stored for 2-3 years at a temperature from 0 ^оС to +14 ^{оС in a dark room with a moderate level of humidity . Bottles are placed horizontally on the shelves.}