Plant tie stapler review • Автоматический СТЕПЛЕР...
🍷 from Jam ► • 🍷 Готовим ВИНО из ВАРЕ...
🍷 Black Currant ► • 🍷 ВИНО из ЧЁРНОЙ СМОРО...
🍷 Red Semi-Sweet Grape Wine► • 🍷 Красное Полусладкое ...
The main stages of wine making:
- Wort preparation
- Vigorous fermentation (upper and lower)
- Silent fermentation and pouring of wine (removal from sediment)
- Full wine maturation and bottling
- Storage and aging
PROPORTIONS:
For one 10-liter bucket of cherries
1.5-2 buckets of water
6-7 kg of sugar
Yield: approximately 20-22 liters of wine
STAGE ONE: WORT PREPARATION.
Day 1. In a container for fermentation, crush the cherry, add water and sugar to the resulting pulp. We close the barrel with a lid and leave for fermentation ...
STAGE TWO: ROUGH FERMENTATION (upper).
Day 2. Start of fermentation.
This stage lasts several days! Approximately 10 days (from the start of fermentation!). TWO MOST IMPORTANT RULES at this stage:
1 - Periodically MIX the must, daily, 2-3 times a day to “lower” the cap from the pulp. Otherwise, the pulp will turn sour, and vinegar will turn out instead of wine !!!
2 - On the other hand, more than 2-3 times a day, you should not OPEN the barrel either!!! To prevent excess air from entering the wort!
STAGE THREE: REMOVING THE PUSHING AND ROUGH FERMENTATION (lower).
Day 10. Remove the pulp, most of which is concentrated on the top of the must!
Again we leave the wort alone - to continue fermentation ...
The next stage is already called the bottom rapid fermentation, because fermentation is already taking place more at the bottom ... This stage will also last several days (5-7)
STAGE FOUR: FIRST TRANSFER AND THE BEGINNING OF SILENT FERMENTATION.
Day 18. If the rapid fermentation is by all indications over, then it's time to remove the Wine from the sediment with a long flexible hose!
We leave the poured wine again for several days, but already in a DARK and COOL place! And again, be sure to cover it with a lid! The second stage of fermentation begins - Quiet fermentation or Fermentation.
STAGE FIVE: SECOND TRANSFER and continued quiet fermentation.
When the foam practically disappears (it will be about 10-12 days after the first transfusion), we do the second transfusion.
We cover the bottles with caps, put them in the same dark and cool place and leave them for fermentation again.
STAGE SIX: THIRD TRANSFER and end of silent fermentation.
After the third transfusion, fermentation may stop or may continue. The moment of the END of quiet fermentation (and hence fermentation in general) is determined "by ear", "by eye", "by taste" and "by smell"!
WINE READY!
STEP SEVEN: STORAGE AND MATURING.
And only now, AFTER THE COMPLETE END OF FERMENTATION, it is already possible and NECESSARY to cork the wine HERMETICALLY!
You need to store wine in an even MORE dark and even MORE cool place. The longer the wine is aged, the tastier it will be!
Well, if for some reason the wine didn’t work out for you ...
Or, for some reason, you got wine, but later deteriorated ...
If for some reason you have leftover wine...
Then as a consolation prize you will get - magnificent... WINE VINEGAR!!!
Based on the recipe on the website secretdachi.ru/zagotovki/domas...
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29 май 2016
