A glove on a can of wine: what is it for, how to put it on at home

Glove on a jar of wine put on by beginners and experienced winemakers. This is the easiest way to limit the flow of oxygen into the fermenter. They put it on the neck. According to its appearance, the intensity of the fermentation of the wort is determined. Gloves are used in the manufacture of grape, apple, plum, cherry wine at home.

Why do you need a glove when making wine

During the fermentation of grape, fruit and berry must, carbon dioxide is produced. If you close the fermentation container with a lid, it will break the container. If you do not close the neck, oxygen will enter the jar (bottle).

It will start the oxidative processes in the wort, create favorable conditions for the reproduction of pathogenic microorganisms. The result will be deplorable. Homemade wine will turn into acid. The bad bacteria will take care of it. They will convert the alcohol into acid.

Putting a glove on the fermentation tank solves these problems:

she restricts oxygen supply;
does not pass infection;
puffing up, releases carbon dioxide.

By appearance, gloves evaluate the intensity of fermentation. It is active if it is inflated, all 5 fingers are raised up. It fades if it's slack. It stopped if the glove deflated and the fingers went down.

Preparation of grapes and dishes

The list of what is required to make homemade wine is not long. Includes:

glass bottle (jar) - fermenter;
buckets, food-grade plastic jars;
medical gloves;
gauze;
thin, long tube.

It is better for a beginner winemaker to start with glass fermenters. They are easier to process before laying raw materials, they do not emit odors that spoil the finished product. It is convenient to observe the fermentation process.

Washing fermentation tanks is difficult. After making wine, dead fungi (deposit) remain at the bottom of the bottle, plaque (cream of tartar) forms on the walls. Experienced winemakers clean the container as soon as the young wine is drained.

Processing nuances:

the container is rinsed with clean water;
pour 2-3 liters of warm clean water, add dishwashing detergent;
rinse, completely remove detergent residues;
pour 1 tsp. soda (with a slide), the bottle is filled with water, rinsed.

The plaque on the top of the bottle is removed with a kitchen brush. The lower part is cleaned with a rag tied to a wooden stick. Well rubs a strong sediment wheat grain. 2-3 glasses are poured into the bottom of it. Dry the clean container. Engaged in preparing berries:

grapes are not washed, natural yeast is preserved on the skin, in the process of life they process fruit sugar into alcohol;
brushes are cut in dry weather, at least 2-3 days must pass after rain to increase the concentration of sugar in the juice;
berries are separated from the ridges, spoiled (rotten, broken) are thrown away;
raw materials are crushed with a wooden pusher or construction nozzle (mixer) on an electric drill.

How to properly put on a glove on a jar

Gloves take new ones, get medical ones. The aroma of the drink will suffer if you put on a rubber product for household purposes. The material it's made of has a strong smell.

So that the glove put on the bottle does not burst from the pressure of carbon dioxide, it is pricked with a needle. The number of holes depends on the volume of the fermentation tank.

Number of holes (pcs.)123-5

Volume (L)	1-2	3-25	>25

Make a puncture with a thin sewing needle. Prick the fingertips. The operation is carried out when the glove is inflated, fingers spread out in hello. For tightness, the area around the neck is fixed with tape or tightly tied with a cord.

Cooking wine with a glove at home

Apples grow in Siberia and southern Russia, so a simple recipe for apple wine is especially relevant:

twist fruits without core in a meat grinder;
pour puree into a bucket;
add 150 g of sugar for every kilogram of mass;
pour the puree into the fermentation tank, filling ⅔ volume;
tie the neck of the bottle with a napkin;
Shake the container for 4 days, mixing the mass and the foam formed on it;
on the 5th day, strain the juice through gauze, pour into the prepared bottle, send the juice squeezed from the mezra there;
put the bottle in a dark, warm place for 1-1.5 months, put on a glove on the neck;
when the glove deflates, remove the liquid from the sediment with a thin tube;
bottle young apple wine, put away for 3 months in a cool place.

In regions where grapes grow, the recipe for a delicious grape drink is popular. For homemade wine, sweet varieties are taken, sour berries are allowed into the brew for moonshine. How to prepare raw materials is described above.

Juice, together with skins, is poured into a plastic container. For about 4 days, he should stand in a warm place, ferment. A cap will form on the surface. It must be heated 2 times a day. Stir the mass by hand or with a wooden stirrer.

On the 5th day they do an important job - the juice is separated from the cake. Use colanders, funnels, plastic and glass containers, gauze. The end result is a must. Add to it for every 10 liters:

water - 2 l;
sugar - 2 kg.

Water is taken not boiled, without impurities. All of it is poured into the wort, and sugar is poured into half of the total volume. Everything is well mixed. The sugar crystals should dissolve completely.

The billet is poured into fermentation tanks, filling them by 70%.

Each bottle of wort is put on a medical glove, prudently pierced with a needle. Tanks with fermenting wort are kept in a room where the air temperature is 20-28 ° C. Wild yeast works well in this temperature range.

The process of active fermentation lasts about 3 weeks. On the 10th day, you need to add a second portion of sugar to the wort - 1 kg for every 10 liters. By the end of the third week, the active phase of fermentation will end. This will be indicated by external signs:

wort will brighten;
sediment will appear at the bottom;
glove will deflate.

In order not to spoil the taste of young wine, it is drained from the sediment. Use a thin silicone tube. The bottle is placed on a raised platform. The tube is lowered into the container.Its end is located 2-3 cm from the sediment. The lower end is lowered into the container below. The wine collected in a clean container is taken to a cool room (10-16 ° C).

For the maturation of young grape wine winemakers use the cellar. It stays there for 2-3 months. There will inevitably be sediment at the bottom. Wine is removed from him twice: