Home-made wine can be prepared from any type of grape sprouting in a summer cottage. The cooking technology is quite simple, it is important to pick berries and infuse the drink. This article provides the best step by step recipes for wine from Lydia grapes.
Selection and preparation of ingredients
Raw materials are collected for cooking in mid-September, choosing dry and clear weather for this. It is necessary that before the collection process there is no precipitation, because the rain will wash away all the yeast bacteria that form on the surface of the berries and contribute to the fermentation process.
Important! Do not raise the fallen grapes, it will give the drink an earthy flavor.
The harvest is sorted out, leaving only good berries with no signs of spoilage. In order to give the finished product a brighter flavor, the grapes are left to warm for 2-3 hours in the sun. The fruits are not washed so as not to remove the bacteria necessary for fermentation. In case of heavy pollution, the surface is wiped with a dry cloth. As containers for subsequent use, wooden, glass or enameled dishes are best suited.
Lydia grape wine recipes
Below you can get acquainted with various technologies for making wine at home.
Classic Dry Wine Recipe
5 bottles of 1 liter 30 minutes / 4-5 months
Nutritional value per 100 g:
- Separate the berries from the bunch, crush them with a wooden crush or knead them with your hands.
- Place juice and pulp in a glass bottle with a wide neck, add a handful of sugar and mix.
- Cover the container with gauze and place in a dark place for 2-3 days to activate fermentation. Keep the temperature at the level of +18 ... + 19 ° С.
- After aging, the wort is decanted and transferred to fermentation tanks. Place a water seal in them, the ends of which are lowered into a jar of water. If this device is not available, put a medical glove on the neck of each jar by pre-piercing one finger. Then again put in a dark place with the same temperature settings.
- Sugar is divided into 3 parts and added every 5 days, thoroughly mixing the liquid.
- After 30–35 days, when the active fermentation process is over, the glove will deflate, and at the bottom there will be a thick layer of sediment, drain the young wine through a straw.
- Transfer to a dark place with a temperature of +5 ... + 15 ° С for 3-4 months for ripening.
Did you know? It is recommended to store corked wine bottles in a horizontal position: this way the cork will be moistened with liquid and will not be able to dry out. Otherwise, oxygen will enter the tank, which will cause oxidation of the drink.
Sugar fortified wine
3 bottles of 1 l30 minutes / 3 months
sugar
600 g + 100 g per liter of wort
Nutritional value per 100 g:
- Crush the berries. The resulting substance is transferred to a glass container.
- Insist 3 days in a dark place.
- Add 600 g of sugar, tighten with a glove and leave completely at rest for 2 weeks.
- At the end of fermentation, strain the drink and add 100 g of sugar for each liter of wort.
- Withstand at least 2 months.
Important! Every 20 g of sugar added to the wort increases the strength of the wine by 1%.
Fortified with alcohol or vodka
5 bottles of 1 liter 30 minutes / 4-5 months
Nutritional value per 100 g:
- Grind or crush grapes with your hands and place in a glass bottle with a wide neck.
- Add a handful of sugar and mix. Cover the container with gauze and place in a dark place for 2-3 days to activate fermentation. Or use a medical glove worn over the neck. Place in a dark place with the same temperature settings.
- Sugar is divided into 3 parts and added every 5 days, thoroughly mixing the liquid.
- After 30–35 days, when the active fermentation process is over, the glove will deflate, and at the bottom there will be a thick layer of sediment, drain the young wine through a straw.
- Add pure medical alcohol, calculated as 10-12 ml per liter, and withstand alcohol for 15 days at room temperature.
- Next, transfer to a dark place with a temperature of +5 ... + 15 ° C for 3-4 months for ripening.
Did you know? Red wine has stronger antioxidant properties than white, in addition it contains resveratrol, which reduces the risk of developing cardiovascular diseases.
From frozen grapes
6 bottles of 1 l each 30 minutes / 4-5 months
Nutritional value per 100 g:
- Grind the frozen berries so that they do not have time to melt.
- From the resulting pulp, squeeze the juice and mix with yeast. Cover with gauze and place in a dark place with room temperature.
- After 2-3 days, when fermentation begins, add sugar and mix well.
- Wear a rubber glove with one perforated finger over the neck and place it in the same place.
- After 50 days, decant the wine and place in the cellar for ripening for 3-4 months.
Features of use
First of all, you need to choose a glass of the correct form. In this case, tulip-shaped containers, which fill about a third, are ideal. Wine is served to the table with a temperature of +13 ... + 15 ° C, which allows you to fully reveal the taste and aroma of the drink. Wine from Lydia grapes goes well with meat, fish, soft cheeses, and desserts.
The technology of preparation is quite simple, which allows you to make a drink at home. Use the recommendations given above and after a few months enjoy the pleasant taste of wine from Lydia grapes.
