Domestic wine from Isabella grapes is a real find for those who know a lot about alcoholic beverages. Make it all quite easy, but the "charms" of a hangover you will forget forever. After all, the content of alcohol in such a drink can be varied independently.
The best recipe for homemade wine from Isabella grapes
Even those who had no idea how to make a tasty wine from Isabella grapes will easily cope with this task using the following recipe.
Ingredients:
- grapes - 10 kg;
- sugar - 150 g per liter of juice.
Preparation
This is the simplest recipe for homemade wine made from grapes and isabel, available even for beginners from cooking. First pick the rotten and dried berries. Wash grape is inadmissible, because on its surface there are some varieties of wild yeast. Therefore, berries are only allowed to wipe with a dry towel.
Now you need to completely crush the berries. To do this, use a press or dribbling. To get the juice, strain the resulting mixture, using a sieve or gauze. Wash the container carefully, in which the wine from Isabella grapes will be stored. It is best to take large glass containers, the volume of which reaches 5-10 liters.
Pour in them grape juice about two-thirds of the volume to leave room for fermentation, and leave it to infuse for about 2-3 days. Then gently pour the juice from all the bottles into one large container so that the sediment remains in place. Add sugar to the future wine, and the containers in which it was poured, thoroughly clean from the sediment. Mix the grape juice with sugar well and pour out on the same bottles, which should be moved to a warmer place. In a month, the wine can be poured into bottles and transferred to a refrigerator, tightly closing the cork.
Wine from Isabella grapes with water
If the grapes grew in a not very good ecological situation, water is added during the cooking process. However, this recipe for the preparation of elite house wine from Isabella grapes is no worse than the others: the drink turns out not less tasty and sweet.
Ingredients:
- water - 50-500 ml per one liter of juice;
- sugar - 100-200 g per 1 liter of juice;
- grapes - 15 kg.
Preparation
Select the rotten, green and moldy berries. If the grape looks very dirty, it can be gently wiped with a dry rag. Thoroughly spread the berries by means of a press or a usual crush, but try not to damage the bones to avoid bitter aftertaste. Leave the grape mixture (mash) to brew and then after 3-4 hours strain the juice through the cheesecloth or large sieve.
If the juice turns out to be too acidic and a little tongue pinches, pour water into it. Then pour the juice over large glass bottles, previously well washed and dried. The juice is poured approximately 0.75 volumes to prevent disturbance of fermentation, and the bottle is closed with a hydraulic seal. In this recipe of classic Isabella grapes, it is permissible to make it from a rubber glove, one finger pierced and then put on a bottle.
Transfer the containers to a dark room where the temperature rises not more than 16-22 degrees. Before that, under the hydraulic seal, add 50% of the expected volume of sugar. After 4-5 days add another 25% of the amount of granulated sugar. To do this, merge half a liter of juice per 1 kg of added sugar from each container, dissolve the sugar, pour the syrup back into the container and re-install the water seal. This procedure is repeated again after 5 days.
When the glove was blown off, i.e. gas ceased to be released (this takes from 35 to 70 days), gently drain the wine from the formed sediment into another container and leave it to wander for 3-4 months. Approximately once every 10-15 days continue to drain the beverage from the sediment. At the end of the period, pour the wine into the bottles.