Wild grape wine: the best homemade recipe

This intoxicating drink can be made with all sorts of fruits, berries and combinations. A particularly interesting option would be the preparation of wine from the fruits of wild, Far Eastern grapes. It grows in the northern regions and the Far East, and its berries contain the necessary level of acids, sugar and natural yeast to make excellent homemade wine.

The specifics of making wine from Amur grapes

It also has the names Ussuri and Far East. This wild-growing species is a very valuable specimen among taiga plants in many respects.Its juicy fruits contain many vitamins and biologically active substances; according to this indicator, it is ahead of many berry crops. The berries of the Far Eastern grapes are large in size (on average 1.5-2 centimeters in diameter), round, with a dense skin.

Fruit color from dark blue to black with a sheen. The variety has good growth vigor and yield. The berries have a high acid content, so it is used mainly as a wine variety. In addition, grapes have enough sugar and a high level of natural (natural) yeast. This ensures a good fermentation of the wort, but it is important not to wash the berries before cooking.

The wine is obtained with excellent aroma and piquant, refined sour taste.

Benefits and harms

Homemade wine (with reasonable use) has a beneficial effect on the human body.It increases appetite, improves blood formation, increases the level of red blood cells, enhances the general immunity of a person. A warm drink helps in the fight against colds, serves as a means of preventing heart attacks and strokes.

Wine also helps fight obesity and prevent kidney stones.

But homemade wine can harm the body. First of all, this drink has a high calorie content, it can also cause allergies and asthma attacks in asthmatics. When consumed in excess, it causes damage to the cardiovascular system, brain, kidneys and liver and increases blood pressure.

How to make wine from Far Eastern grapes

To make a drink at home, first of all, you need to decide where the must will ferment, as well as in which container the finished wine will be stored. For this, the following types of containers are suitable:

glass bottles and bottles preferably made of dark glass;
barrels, barrels, tubs made of oak and alder wood;
stainless steel tanks;
canisters and barrels made of high-quality, organic polymers (preferably for short-term storage).

The process of making wine begins with crushing grapes and then crushing them to extract juice. Use different methods such as:

crushing berries in a basin, saucepan with improvised means, such as a wooden pusher;
manual (mechanical) crushers;
manual crush (for small volumes);
automatic crushers (for large volumes of raw materials);
manual or automatic press.

Before cooking, a novice winemaker must choose a recipe that matches his taste preferences.It is important to take into account that Ussuri grapes have a pronounced sourness. Then the berries are sorted out, rejecting all overripe, crushed, rotten and spoiled, leaving only ripe, high-quality fruits. In no case should you wash the selected raw materials - this will adversely affect its fermentation.

Now the berries must be well kneaded, and after the cooked mass is placed in a warm room (with a temperature not lower than + 18 C degrees) for 2-3 days. When fermentation begins - the berries are covered with a white coating, and the workpiece acquires a sour smell, you need to separate the juice from the pulp. To do this, use a press or simple gauze. Pour sugar into the squeezed juice and stir thoroughly until completely dissolved.

Then it is poured into a container for subsequent fermentation, a water seal is installed and placed again in a warm place for a month. When the wine is clarified, gas evolution stops, and sediment appears at the bottom of the container, the wine needs to be filtered.

After the workpiece is poured into glass bottles and sent for a couple of months in a cool basement. There, the drink will gain flavor and aroma. At the end of this period, filtration is carried out again and poured into a clean container, corked with lids or stoppers. Now the wine is completely ready for drinking or further storage.

Fortifying young wine

To increase the degree, fastening young wine, alcohol, moonshine or vodka is added to it. For example, to increase the strength of the drink by 1 degree, you need to add 1% alcohol or 2% vodka from the volume of wine to it. After adding, the drink is left to brew for several weeks.