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Homemade wine: recipe. Simple recipes for making homemade wines

Home wine hail wine has always enjoyed considerable popularity at any table, so every winemaker, even a beginner, is happy to try to create wines according to various recipes including, and classic version- from grapes.

Here is a recipe for an excellent grape wine: step by step and simply at home (with a photo and instructions).

Choosing the right crop for your wine

To make grape wine (and not only homemade) really tasty and aromatic, it is necessary to use exceptionally high-quality and, most importantly, correct product- wine varieties.

Berries of these varieties are characterized by their small size and density of arrangement on a bunch. Below are some valuable tips from experienced winemakers regarding the selection and preparation of wine materials:


Advice. The grapes harvested for making wine should not be washed, because the white bloom that forms on it is nothing more than wine yeast... It is possible to rinse or even wash the grapes only when a sourdough with high-quality wine yeast is used.

The harvested grapes should be separated from the ridges, sorted out, removing all unsuitable, including dried and moldy berries. After preliminary selection, the berries are poured in small batches into a deep container and crushed. You can use a regular potato crush or meat grinder. The berries should be crushed very carefully so that each of them gives off all its juice.

Wine making process

Making quality wine is a fairly simple process if you strictly follow all stages of the recipe. The following is presented step by step process making wine.

Fermentation of the pulp

The finished pulp or crushed berries, previously separated from the combs, are poured into a suitable container and tightly covered with a cotton cloth. Keep in mind that the container should only be 2/3 full of wine material.

The container with the pulp is installed in a room with a strict temperature regime, ranging from 18 to 23 degrees. If the temperature is higher than the second mark, the pulp may ferment too intensely, which as a result turns it into vinegar. If the temperature is below the first mark, the fermentation process may proceed too slowly or even not start at all.

So, after a few days, the fermentation process will begin and the must (juice, which is, in fact, young grape wine), will begin to separate from the pulp. The pulp and wort should be thoroughly mixed every day, otherwise the first will simply turn sour and the taste of the not yet finished product will be spoiled.

Preparation of grape must

After 5-7 days after the start of fermentation, the pulp should be carefully squeezed out, thus separating the wort from it. The first squeezing is carried out through a colander, the second - through several layers of gauze. The purified wort should be good. To do this, it is poured into a clean container (it should be filled only 3/4) and tightly closed with a stopper with a tube.

Attention! Experienced winemakers believe that the separation of the pulp from the must is an erroneous action, which in the future will deprive the finished product of its valuable deep aroma and delicate aftertaste.

If you want to leave the pulp, do not squeeze it out to separate the wort: just drain the entire product into a new container and close it with a lid with a straw. The tube will serve as a kind of protection from oxygen: one end of it must be lowered into a container with water, the other into wine.

At this stage, it is important to control the strength and sweetness of the wine, which depend, first of all, on the fructose content in the product. You can adjust this indicator by adding a certain amount of sugar. In our area, mainly varieties with a low fructose content grow, respectively, if sugar is not added during the preparation of wine, it will turn out to be dry.

The dosage of sugar is usually taken as follows: about 1 tbsp. for 1 liter of semi-finished product. Sugar is added as follows: it is necessary to pour out a little wort, heat it up and pour sugar into it, stirring the mass until the latter dissolves completely. After that, pour the resulting sweet composition back into the container with wine.

Semi-finished wine plugging

At this stage, you should separate all the sediment from the finished wort (for this you just need to drain the wine through a straw, carefully lowering the container with water below the container with wine). Be sure to check the product for the amount of sugar: if you like dry grape wine, then sugar is not needed. Otherwise, be sure to add it to the wine and stir thoroughly.

All that remains is to pour the grape wine into a dark glass bottle and seal it loosely (this is necessary in order for the remaining carbon dioxide contained in the wine to find a "way out").

Sterilization of the product

This is the last but not least important step in making homemade wine. Some winemakers believe that this process should proceed in a natural way: the wine must be left in a dark, cool place for several months (2-3) before the fermentation process stops, having previously installed a water seal on each bottle. During this period, the wine should be drained at least several times, removing the sediment.

There is another way to sterilize wine - compulsory. It is necessary to loosely close the bottles with wine, wrap them with a cloth and place them in a container filled with water. A thermometer should be placed in one of the bottles and the product should be sterilized until its temperature rises to 60 degrees. After that, all yeast will die and the fermentation process will stop completely. Remnants of carbon dioxide will also leave through a loosely closed plug.

Then you can tightly seal the bottles and send them to a cool dry place. A product that has gone through all the preparatory stages correctly will be able to gain all that wonderful aroma and depth of taste for which many people love grape wine so much. Good luck!

Homemade wine is better, tastier, and most importantly, much healthier than purchased wine. Making wine at home is easy. You will need fresh fruit or berries, a bottle or barrel, and a little patience.
The wine recipe is quite simple and will work with any fruit or berry. Wine is made from raspberries, strawberries, apples, pears, watermelons and even roses, but the most popular, of course, is wine made from grapes. Grape wine good for health, cleanses the blood of toxins and other harmful substances, stabilizes blood pressure and improves mood. The advantage of homemade wine is that it contains no chemical additives, everything is absolutely natural. Any fruit in homemade wine retains its beneficial properties.

Grape preparation

You can take any grape you like. There is a special wine grape, it is spicy and fragrant. Regular grapes are fine too. Light grapes make white wine, dark grapes make red. Overripe grapes have a lot of sugar and the wine will turn out sweet, from unripe grapes the wine will be sour.
The grapes should never be washed. On the grape skins are wine tremors, which are needed for berry fermentation. If the wine is made from another berry, then it cannot be washed either. You just need to sort out the grapes from the stems and leaves. Then fold into a large enough container, where the berry needs to be crushed.
Fermentation
The container with grapes must be covered, preferably with a cloth, so that nothing unnecessary gets there. Then put it indoors and leave for five days. Stir the grapes every day, and on the fifth day pass through a colander or cheesecloth to remove the skin and seeds. The resulting liquid, cleaned of the skins, is called wort, and the squeezed skins are called cake or squeezes.
The wort needs to be poured into a separate bowl, and the wort can be poured with water - this will be a secondary wine. There is a lot of yeast and juice left in the cake, which will ferment. Secondary wine will be inferior to the primary in taste, since water is added to it.

Adding sugar

As sweet as the grapes are, their sweetness may not be enough. You need to try the wort, if it is too sour, then you need to add sugar. Sugar is added on the third day after extraction, in a proportion of 50 grams per liter of wort. If the wort is still sour after three days, more should be added. So check every three days until the wort is sweet. When the wort becomes sweet, it means that it has stopped fermenting. After the sediment has appeared, the wort must be poured through a siphon.

Stop fermentation

After almost finished wine is bottled, the fermentation process must be stopped completely. If this is not done, the wine will continue to ferment, the bottle will not withstand the pressure and will explode. This happens. For this, a pasteurization process is used. There is nothing complicated in this process. To do this, you need a wide saucepan filled with hot water... Bottles with wine poured into it should be lowered into a saucepan and held there for a while. After the wine has cooled down, it can be sent to the cellar or basement, where it is dark and cool.

How to store?

Homemade wine, contrary to popular belief, can last for years without spoiling. The main thing is to organize the storage space correctly. It must be a dark place, dry and a little cool. Wine bottles should be stored horizontally so that the wine touches the cork and does not dry out. Nothing should be stored next to the wine that contains a strong smell, otherwise the wine will absorb this smell into itself. If you comply with all storage conditions, the wine will delight you with a pleasant bouquet of aromas and taste all year round.

Quality natural wines are expensive. In the huge assortment of wine products, it is not so easy to unmistakably choose a real drink, not a substitute. Even a simple hand-made wine is always natural products, the taste of which depends on the efforts and observance of all technological standards in the process of preparing an aromatic drink.

Recipes for home wines are varied, so everyone can choose a recipe according to their strengths and capabilities. Novice winemakers should pay attention to an easier way of cooking natural wine at home. Having mastered the basics of winemaking, it will be possible to move on to the production of a drink using more complex technologies, to choose original recipes.

Grape wine

Natural wine made at home according to the simplest recipe is tastier and definitely healthier than a drink purchased in a store.

Wine is usually associated with wine berry- grapes. This simple recipe will make a delicious hoppy drink.

Ingredients:

  • Grapes - 10 kg

The grapes cannot be washed. The grape skins contain wild yeast. It is this fact that made grapes the most convenient and popular berry for winemaking.

If the crop was harvested in rainy weather, then natural yeast may not be enough and you will need to hedge yourself by adding a little high-quality raisins.

Unripe, overripe, rotten and moldy berries, carrion should be chosen so as not to ruin the taste and smell of wine.



Currant wine

Another simple recipe for a very fragrant rich drink, but already from black currant.

Ingredients:

  • Black currant - 2 parts;
  • Water - 3 parts;
  • Sugar - 1 part.

It is convenient to measure ingredients in cans, especially with a small production volume. For example, for two liter cans of black currant berries, you need three liters of boiled water and liter jar Sahara.


Natural wine

Natural wine is not only a product of fermentation of grape pulp or juice, but also of various fruits / berries, honey, preserves. Winemakers with experience can make excellent natural, and. There is interesting recipes with various aromatic additives, as well exotic recipe making "ice" wine.

As part of a natural drink (classic recipes):

  • Water (grapes, other fruits / berries get it from the ground);
  • An alcohol formed by the natural fermentation of sugar;
  • Acids that pass into the drink from the fruit.

A high-quality natural drink has a number of useful properties, which, when used wisely, have a beneficial effect on the body.

Making wine is a creative process that requires certain knowledge and skills. Also take care of the conditions that will ensure the temperature regime for preparing the drink.

for those who want to make homemade wine:


Since ancient times, wine was considered noble and healthy drink... Light strength, aroma, rich taste - that is what distinguished it. Today, few know how to make wine, the recipe for wines and skills have long been lost. Much easier to buy finished products in the store, however, not everyone is looking for easy ways. Homemade alcohol has a huge number of advantages that both professionals and amateurs are able to appreciate.

Cherry wine: choosing raw materials

How to do it - connoisseurs of a rich semi-sweet drink will ask a question. The first step is to select the right raw materials. To achieve an excellent taste, choose ripe, not lying berries with a slight acidity. It is strongly not recommended to take too much sweet cherry otherwise you will end up with a very sweet wine.

After the berries are purchased, you can proceed to their preliminary preparation. Cherry is not washed, only sorted, removed not suitable (wormy, overripe, spoiled), cleaned of tails or leaves. The bones may or may not be removed, it is up to you. However, it should be noted that they are able to add spicy notes to the drink. In addition to berries, you should take care of clean water. room temperature and sugar. To prepare 22 liters of wine you will need:

  • a bucket of cherries;
  • two buckets of water;
  • 7 kg of sugar;
  • wort.

The ideal container for making wine is a barrel that does not allow light to pass through. Fill it 75% with wort, add sugar, water and crushed cherries. All components must be mixed, carefully corked the container and left to simmer.

Cherry wine: starting fermentation

The fermentation process should not be allowed to take its course, carefully monitor the temperature regime. Ideal values ​​should range from 20 to 25 degrees. If they rise higher, the mixture needs to be cooled. This can be done with ice cubes. If the temperature is lower, then the mixture should be heated by adding a warmer wort. After a few hours, you will notice that the berries are rising from the bottom to the surface, forming an abundant white foam. This stage takes about a week, every day the future cherry wine must be stirred at least 2 times.

The second stage of preparation is more passive, the drink does not need to be interfered, it must stand for at least 5 days. The risen berries are squeezed into a barrel, the pulp is removed. The main movement takes place at the bottom of the container. Your next action is to separate the wine, for this you need a hose ( perfect option- length 2 meters, diameter 1.5 centimeters) and an additional bottle. Place the barrel with the drink on an elevation, and the new container on one level below. Make sure that the pulp does not end up in the bottle, you only need to pour the wine.

Cherry wine: the final stage

How to make wine further? We close the bottle tightly and send it to infuse for another two weeks at a temperature of 10 to 15 degrees. After the specified period, it will be necessary to pour the drink again using the technology described above. Please note that you may need a fine sieve, it perfectly retains small particles of pulp. The container with wine should be closed loosely, the minimum distance will be sufficient for the release of carbon dioxide. After the second overflow, you will again need to wait a certain time, at least 10 days. As soon as a dense sediment forms at the bottom of the bottle, you can pour the drink for the third and final time.

Quite lengthy manipulations have been completed. No bubbles are visible in the container, no slight hiss is heard. A distinct aroma of wine and its rich cherry flavor begins to be felt. Feel free to bottle it and seal it tightly for long-term storage. The longer the aging of the drink, the softer and more pleasant it becomes.

Apple wine: healthy and pleasant

Now you know how to make wine. It should be noted right away that there are simpler algorithms that take less time and effort. let's consider new recipe For example apple drink... It has a pleasant fresh taste and an abundance of useful elements. Among them are vitamins of groups B and P, as well as iron, magnesium and chromium.

So how do you make apple wine at home? You will need to prepare the following ingredients:

  • 10 kilograms of apples (the variety is not fundamental, not too sweet and not too sour);
  • 3 liters of water;
  • wine tremors;
  • 3 kilograms of sugar.

Apple wine: the main stages of preparation

The whole process can be roughly divided into the following stages, each of which is equally important:

  • Preparatory. Wash, clean the fruit from the skin and seeds, chop finely, mix with some of the sand and fill it with water. Within 5 days, the composition must be insisted in darkness and warmth.
  • After the specified period, you should decant the juice into a previously prepared container, add the remaining sugar and wine yeast to it. The components are mixed and the simmering procedure is repeated.
  • We repeat the same steps, remove the foam and insist in a cold place for 2 days, then repeat the procedure.
  • At the end of all the manipulations, the wine can be bottled and tightly corked.

Now you know how to make apple wine. If you want to achieve a special taste, use a variety of additives. Among them, preference should be given to common mint leaves, grated raspberries or rowan berries.

Berry splendor

We use berries much less often to create alcoholic beverages. Do you know how to make currant wine? There are a great many recipes for such a tincture. Blackcurrant wine is the most popular in this category. It is amazing bright color, pleasant taste and divine aroma. In addition, such homemade preparations do not contain preservatives and are distinguished by natural, natural ingredients.

We start making blackcurrant wine

So, let's decide how to make black currant wine. First, we will select all the necessary ingredients:

  • 3 kg of berries;
  • 2 kg of granulated sugar;
  • leaven;
  • 5 liters of water.

Start the process home winemaking necessary with the creation of the leaven. Mix 100 g of raisins, 50 g of sugar and a small amount of room temperature water. The container with the resulting composition must be removed to a warm, dry and dark place, previously covered with a cloth, for a period of 3 to 5 days.

Basic actions

After all the components are prepared, you can start the process. Wash and sort the berries, remove the stalks, adhered blades of grass and leaves, crush them thoroughly to a puree-like consistency.

Mix berry puree and granulated sugar, fill in the composition warm water(about 25 degrees) and carefully add the finished starter culture. Stir all ingredients thoroughly until sugar is completely dissolved. After that, the future wine is sent to languish in a dark place for a very long time, from 30 to 60 days. The specific time period will depend on the selected currant variety. After the drink is ready, it must be poured into separate containers and store in the refrigerator or cellar. It is worth noting that the end result can be distinguished by a fairly decent strength, about 12 degrees (10-15).

Red currant wine

How to make homemade red currant wine and how will it differ from a drink made from black berries? So, first of all, let's deal with the preparation of the leaven. To do this, we need a mixture of unwashed berries: raspberries and gooseberries. Mix 100 grams of each ingredient and add the same amount of granulated sugar. Pour the resulting mixture with warm water and leave to ferment under standard conditions, darkness and warmth. Fermentation period is 5 days. This is how the wort is produced; we will add the currant itself in the next step.

Cooking wine: a phased plan

The second stage consists in the preparation of currant berries, they are sorted out, washed and pounded to a state of porridge. The easiest way to achieve this effect is with a regular wooden crush. Then they dissolve about 3 kilograms of sand in two liters of water, add ready-made sourdough and processed berries here. The resulting composition is best stored in a tall bucket or special barrel. The container is placed in a dark place for 7 days, stirring thoroughly several times a day.

After the specified period, the most interesting begins. Strain the almost finished wine from the pulp of the berries, squeeze the juice out of them and add it to the drink. Pour it into ready-made bottles and seal them carefully. Now our main task will be to create a special device - a water seal. Take a transparent narrow hose, make a hole for it in the bottle cap and place one of its ends there. The other must be placed in a container of water and leave everything for a long enough period - 40 days.

Grapes are the best choice for homemade wine

Everyone knows that the most popular raw material in winemaking is grapes. How to make wine from grapes? Let's take a closer look at the recipe for preparing a dry alcoholic drink from this wonderful product. You can safely count on getting an excellent result, the drink will be very tasty, healthy and, most importantly, absolutely natural. So, we make wine at home.

  • We select grapes - all raw materials must be of excellent quality, otherwise you will get a drink with a bad taste at the exit. The berries should not be washed; they contain beneficial bacteria (wine yeast) that promote fermentation.
  • We create a natural wort. We crush the grapes with our hands to a state of mash, for an excellent wine we need seeds, juice, pulp, peel - in a word, all the ingredients.
  • Fill the bucket 75% with wort and cover it with gauze. If you prepare white wine, then fermentation is carried out during the day at a temperature of 20 to 25 degrees, if red wine - within 5 days at a temperature of 25 to 30 degrees.
  • Stir the wort regularly, and remove it as foam appears. If the wine turns sour, then the output you get is not noble alcoholic beverage, and ordinary vinegar.
  • Using cheesecloth or a sieve, remove sediment and pulp, pouring the liquid into additional containers.
  • In the next step, you will need a water seal (a hose that connects a container of water and bottles of young wine). We make wine at home professionally! In order not to use available tools, you can purchase special devices... Fermentation lasts about two weeks - at a temperature of about 18 degrees.
  • Enjoy the result. Now you know how to make wine from grapes, you can already use it. Remember, however, that the drink can be quite pungent. If you drink wine not immediately, but after a couple of months, then its sharpness will disappear.

Now you know how to make homemade wine. In almost all cases, this process requires a significant investment of time, effort, and certain skills. However, this experience is certainly useful for many. Several attempts will allow you to get an excellent product with an excellent taste and smell, the quality and naturalness of which you can be sure of. Minor consumption of such a drink several times a week will have a beneficial effect on health. However, it should be remembered that moderation and rationality are necessary in everything.

Wine? alcoholic beverage obtained by fermenting juice from grapes under certain conditions different varieties, various fruits, berries. The manufacturing principle is based on the property of yeast cultures to process sugar into alcohol. To make any wine at home? dry, dessert, strong or liqueur? you will need to take into account some of the nuances, but the basic rules and procedures specified in the basic recipe should be followed strictly.

Raw materials: preparation, juice production

Only ripe berries, fruits, and fruits are used in winemaking. Solid fruits (apples, pears, quince, etc.) are washed, bones, tails, stalks, rotten, spoiled places, wormholes are removed. Cut into pieces and grind into gruel using a chopper, food processor, meat grinder, juicer, grater.

Soft berries (strawberries, raspberries, strawberries) are poured into a colander, washed, dipped in cool water. Shake off the remaining liquid and grind to a puree state.

Cherries, plums, cherries, black currants, gooseberries, after crushing, are poured with boiled water (15-20% of the volume of the fruit and berry mass). Warm up for about 30 minutes at a temperature of 60-70 ° C.

In some recipes for making red dry wine, the wort needs to be prepared from the pulp with juice. In other cases, the cake is separated from the juice by pressing, using a centrifugal juicer or squeezing the liquid part through gauze, linen cloth.

The cake remaining from the first spin is not thrown away. It is poured with water at room temperature in a ratio of 1: 5 and stirred. They stand for 2-3 hours, then squeeze out and filter again.

According to the basic recipe for making grape wine at home, the juice separated from the pulp is poured into a bowl with a wide neck (enamel or glass). Transfer to a warm room (25-30 ° C) to settle for 2-4 hours.

For better separation of the juice, it is sometimes advised to shave off the pulp. Sugar (100 g / l) is introduced into the berry mass, the container is transferred to a room with a temperature of about 20 ° C. After 3-4 days, squeeze out. The pomace is re-poured with water, wait 3 more days and squeezed again.

How to prepare wine wort?

How strong and pleasant the wine will be in the end depends on the proportions of sugar and acid in fresh berries and fruits. What are the optimal values ​​for the sugar content of the wort? 20-25%. Diluting the juice with water, sweetening it at the stage of wort preparation, you can reduce or increase the alcoholic quality of the finished drink, make dry, semi-sweet or sweet wine at home. Sugar should be added clearly in proportions,
specified in the recipe.

In dry wine recipes, sugar is not used at all, or it is added at the very beginning of fermentation once, previously dissolved in water. When making dessert wines, sugar is dissolved in a small amount of mash. The wort is sweetened in portions on the first day and then every 3 days during the fermentation period.

The wort, sweetened and diluted to the desired condition with water, is poured into a fermentation vessel, filling it by 2/3 of its volume. Wine yeast (berry sourdough) is introduced: for dessert wine 30 g / l, for dry wine? 20 g / l.

Preparation of berry sourdough. Fermentation

How to cook wine yeast correctly? You need to take fresh or dried grapes (150-200 g), pour into a 1 liter jar. Add granulated sugar 50-60 g, pour boiled water, filling the jar to? total volume. Leave the fermentation solution warm for 3-4 days.

How to prepare berry starter culture? Take 2 cups of any soft berries (raspberries, strawberries, etc.). Grind in mashed potatoes, add sugar (100 g) and a glass boiled water... Stir, leave for 3-4 days in a warm place.

There are recipes for making wine at home, where it is proposed to activate fermentation by adding ammonia (0.2-0.4 g / l) to the wort. Baker's or brewer's yeast is not used in winemaking, since it negatively affects the taste and aroma of the finished drink. A water seal is installed on the container. For the fermentation period, the wort is left in a darkened room with an average air temperature of 18-20 ° C.

The first 14 days, fermentation is active, vigorous, accompanied by abundant foaming and gas formation. Then comes a period of quiet fermentation, which lasts from 20 days to 3 months. The duration of quiet fermentation depends on what raw material, in what temperature
the maturation of the drink takes place.

After a specified period, the drink is checked for readiness. Signs of the end of fermentation? no bubbles in the water seal, transparent, lightened upper layers of the must, sediment at the bottom, taste like dry wine.

Removing young wine from the lees

You can use one of two methods at home to separate the sediment from the liquid part of the wort. First, the wine can be decanted or, more simply, poured out of the container, being careful not to shake up the sediment. Secondly, the wort can be drained through a siphon (silicone tube).

The rest of the mash is poured into a smaller container, defended and decanted again. The precipitate is filtered off through a linen cloth and disposed of.

Young wine is bottled right up to the neck and corked. In this form, it should be stored in a cellar or a cold basement (10-12 ° C) for 30 days, after which the bottles are opened and the wine is decanted again.

Filtration. Bringing the wine to the right condition

Filtration of young wine is performed by portionwise passing the wort through paper napkins or special filter paper. Alternatively, filter through a colander lined with canvas or nylon.

In order to properly prepare fruit wine from some types of fruit, it is impossible to do without a clarification stage. Cleaning is performed using gelatin, egg white, fish glue (carluk). Pharmacy tannin is used to clarify only semi-sweet and sweet varieties without astringency in taste.

For example, let's describe the recipe for lightening with egg white:

The finished drink is brought to the desired condition by adding sugar dissolved in a small amount of warmed up wine. Sugar ratio: for semi-sweet? 50 g / l; for dessert? 100-160 g / l; liquors? 200 g / l.

Spill and storage

Red wine according to the recipe must be aged in oak barrel several months. Dry white can be bottled straight away.

Bottles are filled to the middle of the neck of the neck, closed with corks. For sealing, the plugs are poured from above with wax and resin.

Store in a static horizontal or tilted (30 °) position. It is advisable not to shift or shake the drink so as not to provoke the resumption of fermentation.

Storage temperature for dry, semi-sweet wines? 2-15 ° C. Dessert and sweet varieties should be stored at temperatures up to + 10 ° C. Wine drinks are tasted no earlier than 2 months later.

Features of making different types of wine

As noted at the very beginning, wine drinks of any degree of sweetness and strength can be prepared from the same raw materials. How to increase or decrease the sugar content and alcohol content of the finished drink was also mentioned above. Now you need to decide what sugar capacity and percentage of alcohol should be in different types of wines:

  • Dry. Sugar content? 0-01%; fortress? 9-14 °.
  • Dessert semi-sweet. Sugar content? 3-10%; fortress? 9-15 °.
  • Fortified. Sugar content? 7-10%; fortress? 16-18 °.
  • Dessert sweet. Sugar content? 16-32%; fortress? 13-16 °.
  • Dessert strong. Sugar content? 3-13%; fortress? 17-20 °.
  • Liquor. Sugar content? 20-30%; fortress? 12-17 °.

Having mastered the basic technological process, you can make wine from almost any fruit, berry or fruit. Depending on what kind of wine should turn out in the end, add to 1 liter of juice:

  • Table wines: 500 g of sugar and 2.8 liters of water.
  • Strong wines: 700 g of sugar and 1 liter of water.
  • Dessert wines: 1 kg of sugar and 1.2 liters of water.
  • Liqueur: 1.2 kg of sugar and 0.2 liters of water.

Guided by basic recipe, correctly performing each stage of the fascinating process, you can do a very good wine, which will be a real competitor to factory-made wines.