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Grapes are rich in vitamins, potassium, copper, thiamine, manganese. Berries have an antioxidant effect, improve the functioning of the cardiovascular and nervous systems, and strengthen bone tissue. In addition to juice, jam, preserves, compote, housewives make wine from raisins at home. The alcoholic drink has a rich smell, a beautiful golden hue.
Is it possible to make wine from raisins
Kishmish is an ideal variety for making wine. The berries are miniature, with delicate pulp, sweet taste, pronounced smell. The fruit contains practically no seeds. The process of preparing a drink is simple, does not require financial costs. Dessert, dry, semi-sweet wines are prepared according to the recipes below.
Wine is made from grape varieties like:
- White (Sultanina) - berries are small, sweet. Sugar content 30%, acidity - 6 g / l. Belongs to late ripening varieties.
- Timura - sweet, early ripening, frost-resistant grapes with an acidity of 6 g / l;
- Flora is a high-yielding variety with large seeds. Sugar content 2%, acidity 5 g / l.
- Black raisins - it is distinguished by its yield, sugar content 27%, low acidity 4 g / l.
- Muscat of Hamburg - has a characteristic taste, frost-resistant. The grapes are sweet, early ripening.
When several varieties are combined, the fermentation process is accelerated, taste and aroma are improved.
Wine from grapes raisins at home
Scope of application of raisins - cooking, confectionery, winemaking. By combining the components, changing the sugar content and alcohol content of the juice, you can get drinks with a unique aroma, taste and color.
Winemakers use glass / enamel dishes to prepare wine. It does not pose any danger for consumption, such as a metal container.
A simple recipe
To prepare wine, hostesses stock up:
- raisins 10 kg;
- sugar 3 kg;
- water 10 l.
How to cook:
- The fruits are sorted, washed, crushed using a meat grinder. The grape mass is covered with a cloth, infused for fermentation. After 4 days, the grapes will begin to smell like yeast, sizzle, float.
- The juice is filtered through a gauze piece, poured into a clean bottle, diluted with water, sugar is poured.
- The container is sealed with a water seal or a rubber glove with a hole.
The drink ferments for 1.5-2 months, after which it is poured into a container using a rubber tube. After 2-3 days, the wine is bottled and sent to a permanent storage place.
Bottles are stored horizontally on shelves in the cellar / basement. The drink is ready to drink 2-3 months after preparation. During this period, the full disclosure of the gustatory palette and aroma occurs.
With raspberries or currants
Winemakers add raspberries or currants to grapes for a beautiful color, enriching taste, enhancing the saturation of the drink, and its color. Berry wine is prepared with:
- raisins 10 kg;
- sugar 3 kg;
- currants / raspberries 0.5 kg each;
- water 10 l.
- Raspberries, currants are sorted out, but not washed in order to avoid the removal of wild yeast. The fruits are crushed, mixed with sugar (1 kg), covered with cloth, left to infuse for 4-5 days.
- The grapes are cleaned of branches, leaves, crushed, mixed with berry sourdough. The mass is insisted for 3-4 days, then filtered.
- The juice is mixed with sugar (1 kg), water, covered with a water seal. After 4-5 days, add sweet syrup (1 kg of granulated sugar, 2 liters of water), leave for 21 days.
At the end of fermentation, the drink will become light. It is poured into a clean bottle, left for 21 days, periodically draining from the sediment. If necessary, add sugar, pour it into bottles, and send it for storage.
The grape drink is prepared with:
- raisins 5 kg;
- water 8 l;
- sugar 3.5 kg.
- Crushed fruits are covered with sugar, poured over with water.
- The mass wanders for 7 days, it is stirred twice a day with a wooden spoon.
- After 7 days, the wine is filtered, poured into a clean container, tightly sealed.
The drink ferments for another 6-8 days, after which it is filtered and tasted.
To prepare dry wine you will need:
- 2 kg of granulated sugar;
- 10 kg of grapes;
- 10 liters of water.
- Crushed raisins are covered with granulated sugar, left to ferment for 14 days, stirring systematically.
- Filter the juice, remove the pulp. A water seal is placed on a container with wine, left to ferment for 2-4 weeks.
- The finished wine is filtered, poured into bottles, sent to storage.
With increased acidity of the product, it is sweetened not with sugar, but with fructose.
A dessert drink is made with:
- sugar 4 kg;
- grapes 10 kg.
- The crushed fruits are insisted for 3-4 days, decanted, poured into a clean bottle.
- The berry mass is mixed with sugar, poured into a container, covered with a water seal.
- Fermentation takes place for 1 month.
Wine is poured into bottles, placed in a cellar.
For semi-sweet wine, use:
- 3 kg of sugar;
- 10 kg of raisins.
- The grapes are kneaded, covered with a waffle towel, insisted for 14 days in a warm place.
- The workpiece is stirred every day to get air inside. The juice is drained, the pulp is squeezed out, poured into a bottle.
- The liquid is mixed with sugar, covered with a water seal, and left for 1 month. The wine is filtered, poured into bottles.
The difference between dessert and semi-sweet wine lies in the amount of granulated sugar used. The dessert drink has a more pronounced sweetness and aroma. Semi-sweet wine has a higher acidity level and tastes more tart.
The sediment remaining in the drink gives the drink bitterness.
To obtain a quality product, it is recommended to drain the liquid using a rubber tube into bottles for permanent storage.
Storage conditions for homemade wine
Homemade drink is stored for 2-3 years at a temperature of 0 aboutFrom to +14 aboutC in a dark room with moderate humidity. The bottles are placed horizontally on the shelves.