A properly prepared ferment for wine will be displayed on its quality

Getting a quality low-alcohol quality wine at home is quite a complicated and time-consuming process, especially for a beginner winemaker.

Preparation of wine in red and white ways

In all cases, the ferment for wine is prepared almost identically. 10 days before the wine is delivered, it is necessary to collect ripe berries - raspberries or strawberries. Berries are taken only ripe and clean. It is impossible to wash with water - you will wash off the natural yeast that is on them.

For 1 liter of water, take 2 cups of berries and 1/2 cup of sugar. The resulting mixture must be shaken well and put in a dark place (at a temperature of +22 - +24 degrees) for the passage of the fermentation process. Preparation of the ferment will take place from 3 to 5 days. Then it must be filtered out - and the leaven is ready.

In order for the wine to be cooked in a white way, it is necessary to use those grape varieties that do not have the color of pulp and juice. Red method, on the contrary, requires the use of bunches with intense color of juice and pulp, having a specific flavor.

It should also be noted that in the process of fermentation (by the red method), mash grows in the wort to form a so-called "cap". To prevent the appearance of mildew on the "cap", it should be mixed periodically (several times per day) with a common fraction.

In order to prepare a drink in large quantities, the ferment for wine will also be required in a larger amount. In such cases fermentation of wort and preparation of the final product is carried out in large barrels made of wood. In the process of preparing a small amount of glass, glass containers (cans or bottles) are mainly used.

How to prepare a sourdough for wine?

As it was written earlier, the process of preparing a low-alcohol beverage at home is to some extent considered demanding of certain conditions. For example, the preparation of a ferment for wine is allowed once per season. Also it can not be stored for a period that exceeds more than 10 days. To obtain a quality wine, you should observe a proportion of 10 / 0.2-0.3 l (wine / sourdough for wine).

Often there is a direct need to put on ferment juice from those fruits and berries, which late ripen. These are plums, apples, gooseberries or late maturing grape varieties. In this case, the ferment for wine is replaced by the sediment, which is formed during fermentation of the wort of earlier fruits. The proportion of sludge and wort (in the fermentation stage) is 1 / 1.5%.

A product like leaven can be cooked at any time that suits you. The main thing is always to observe the proportion: 2/1 / 0.5 (berry / water / sugar). If you are preparing a starter from fruits or berries that are used to make wine, then it is recommended to add more than 3% of total volume. This will improve the fermentation of the wort.

Winemakers of the southern regions use natural juice for the preparation of different types of dry wines, without any additives. The juice of grapes grown in the south has an increased percentage of sucrose at a low acidity of the product. Also, the amount of yeast that is found in berries, allows from the first days to obtain an increased intensity of fermentation of the wort, even without the addition of leaven.