Wine from black grapes at home: 6 best recipes

Home winemaking is a rewarding art. A good way to process a large harvest from a country vineyard is to make wine. A drink made from natural raw materials is rich in vitamins, therefore it is useful for blood vessels and immunity. From black grapes, sweet, dry and even white wine is prepared at home. Having mastered the basics of technology, you can diversify the bouquet with honey and spicy notes or invent your own recipe.

Features of making wine from black grapes

Homemade wine is best made from berries grown on your site. Hand-picked bunches are fresh, ripe and juicy.Purchased grapes are treated with chemicals that increase shelf life or may be stored in improper conditions. The exception is a product purchased from farms.

The advantage of natural, freshly harvested grapes is the content of wild yeast. Thanks to microorganisms, the wine acquires a unique bouquet, significantly different from factory drinks.

Raw materials

Fully ripe grapes that have accumulated sugar are suitable for wine. Therefore, it is important to observe the timing and technology of picking berries:

• at +20 degrees;
• in sunny dry weather;
• cut bunches with secateurs;
• hold by the handle.

The rain washes away the yeast from the berries. Without them, the wine will not ferment well. Therefore, it is best to harvest on a clear, warm morning or evening.

Temperature +20 degrees is optimal for sugar dissolution and moderate fermentation. Strongly heated berries ferment faster, but the sugar does not dissolve.

Cold berries ferment for a long time, and therefore become moldy.

In order for the temperature of the product to return to normal, it must be kept for 2 hours in a ventilated dark room.

Homemade wine is made from freshly picked, ripe, unwashed grapes at a temperature of +20 degrees.

Unripe berries add acidity to the drink, while overripe ones turn it into vinegar. Soiled grapes can be wiped with a dry cloth, but not washed in water. Harvest destined for winemaking cannot be stored for more than 2 days.

Inventory

To store the wort during fermentation, you can use dark plastic bottles, glass jars and enamelware. The metal oxidizes and spoils the taste of the wine.

During fermentation, the product releases carbon dioxide, which must be removed using a special device. A home water seal is a tight-fitting lid with a hole. Gas is discharged from the hole through a tube, the free end of which is immersed in a container of water.

Instead of a bulky design, you can put a rubber glove on the neck of the bottle with a fermenting drink. Through a small hole in one of the fingers, the gas will escape. With the help of a glove, it is easier to understand whether the drink is fermenting or not. If it is completely deflated and sagging, then the wine is ready.

Product benefits

Homemade wine is he althy, as it is prepared by natural fermentation. Vitamins and beneficial bacteria are preserved in the drink. 200 milliliters of wine a day dilates blood vessels, speeds up metabolism and strengthens the immune system.

Homemade wine is good for he alth:

• with thrombosis;
• pain syndromes;
• weather dependencies.

Grape juice is a source of flavonoids and a natural antiseptic. The daily rate should be divided into 2 doses - drink 100 milliliters 2 times a day 10 minutes before lunch and dinner.

The best varieties for a drink

Wine varieties are distinguished by small berries, but the concentration of juice in them is greater. Therefore, red wine acquires a rich shade of carmine, burgundy.

Several varieties of black grapes are suitable for home winemaking:

• Athos;
• Baikonur;
• Isabella;
• Black pearl;
• Merlot;
• Original;
• Chardonnay.

From the Cabernet Sauvignon grape variety, wines with chocolate, coffee flavors are obtained.

How to make wine from black grapes at home

Berry varieties with low or high sugar content can be used to make different types of wine:

• from sugar - sweet fortified dessert drinks;
• of sour - dry wines.

Glühwein is prepared with the addition of spices. In a simple recipe, you need to increase or decrease the amount of sugar, and the taste of the wine will change.

Easy recipe

Ingredients:

• 10 kilograms of dark grapes;
• 250 grams of sugar.

Cooking method:

• peel the berries from the cuttings, along the way sort through and leave only whole and smooth;
• squeeze juice by hand, silicone or wooden pestle to get a homogeneous mass;
• Put the juicy grape pulp into an enamel or glass bowl, cover with gauze from insects and dust;
• put in the dark at a temperature of +20 degrees;
• leave for 3 days, stir with a wooden spoon a layer of peel on the surface;
• squeeze a layer of peel through cheesecloth and strain the concentrate;
• pour 3/4 of the liquid into a dark bottle;
• pull a rubber non-sterile glove over the neck of the bottle, tie with threads;
• pierce a hole in the index finger for withdrawal during fermentation of carbon dioxide;
• keep the bottle in a dark place at 22-26 degrees for 2 months;
• when the wine is infused, wait another 3 days and drain a liter of liquid;
• add sugar;
• pour the sweetened liquid into the bottle, close the neck with a hydrolock glove and leave in the dark;
• when the gas stops inflating the glove, strain the liquid and store to ripen for 3 months in a dark place.

Squeezed grape skin or pulp can be thrown away. At the last stage, ripening, you need to periodically decant the sediment. When it stops appearing, and the drink becomes transparent, you can taste it.

Sugar-free option

Wine made from sweet grapes, such as Isabella, Pinot Noir, is made without added sugar. The rest of the preparation follows a simple recipe.

In both cases, the first time the bottles should be filled to two or three thirds, as carbon dioxide bursts the container. From 10 kilograms of grapes, 5 liters of concentrate are obtained.

With honey

For 10 kilograms of berries or 5 liters of concentrate you will need:

• 5 liters of water;
• 1.5 kilograms of flower honey;
• 500 grams of sourdough raisins.

How to cook:

• raisins pour 800 milliliters of boiling water and leave for 3 days in a dark place;
• crush the grapes, infuse the must according to a simple recipe;
• pour water into strained concentrate, add sourdough;
• infuse in a bottle with a glove, as described in a regular recipe;
• when pumping, add 300 grams of honey instead of sugar to each liter;
• insist for 3 months, filtering the sediment.

Add water at room temperature to the concentrate, not lower than 23 degrees.

Instead of raisins, you can use ready-made wine sourdough.

With spices

For a 1-1.5 liter bottle you will need:

• 2 cinnamon sticks;
• 4 cloves.

Crush the spices and sew them into gauze or cotton bags. Place a bag in a clean container, pour the ripened wine and cork. Infuse the drink in the dark at a temperature of 6-12 degrees Celsius, and after 21 days strain and pour into clean bottles.

Fortified wine

Ingredients list includes:

• alcohol or vodka - 200 milliliters per liter;
• sugar - 1.2 kilograms.

Recipe:

• add sugar to the strained concentrate and infuse in a water seal bottle for 2 months;
• when fermentation stops, strain the drink, add alcohol;
• after 2 days, strain the drink, pour into clean containers and leave for 3 months.

You should also watch for sedimentation.

Dry drink

The recipe is designed for 10 kilograms of grapes, but is slightly different from the simple one:

• pressed pulp with juice to infuse at a temperature of 25 degrees Celsius until the juice becomes a rich dark red color;
• squeeze the wine mass through gauze;
• pour the squeezed concentrate into a container and close it with a water seal;
• insist for 3 months;
• strain the drink;
• set to ripen for another 3 months, periodically freeing from sediment.

The finished wine will brighten. Then the drink must be poured into clean bottles and stored at 6-12 degrees for 2 months.

Infusion of squeezed pulp takes, on average, a week. If the juice has not gained the desired color, continue to insist.

Can white wine be made from black grapes

White wine is also made from red grapes. The red tint is given by the peel of the berries. To make the drink light, you need to remove the skins from the mashed mass and insist according to the usual recipe without them.

Grapes are pressed or passed through a juicer. It is important not to damage the bones, otherwise they will give astringency to the wine.

Squeezed juice will contain coloring skin. It must be kept for 6-12 hours so that the pulp rises to the surface, and then collect it.

Usage rules

How to handle homemade wine to bring out its taste:

• open bottle an hour before tasting;
• optimal drink temperature in summer is +16-18 degrees, in winter - +20;
• hold the glass by the stem so that the wine does not heat up from the palm of your hand;
• before taking a sip, lightly wash the walls of the glass with a drink;
• hold the first sip in the mouth for 3 seconds.

A good drink will leave a long aftertaste.

Terms and conditions of storage

How to store homemade wine:

• at a temperature of 5 to 12 degrees Celsius;
• spread glass bottles at an angle so that the wine inside washes the cork;
• in a dark container.

Drink needs rest. Bottles should not be shifted, shaken. It is better not to wipe the dust from them.

A permanently moistened cork in a horizontally lying bottle will keep its tightness for many years. In a vertically standing bottle, the cork will dry out and allow air to pass through.Under the influence of oxygen, the wine will turn into vinegar. Light and heat also ruin the drink. Therefore, the rack with bottles should be in the dark.

Under the right conditions, homemade wine of natural fermentation is stored for 5 years, fortified - 10 years.

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