Semi-Sweet red Wine made from Dark Grapes

Hello everyone! We have long been asked to prepare this recipe. We will prepare semi-sweet wine from black grapes. In our case, this is a table variety of Rani Magaracha. Why is it? Everything is simple, it grows at home and ripens earlier than others. You can take any other black, although this type is considered technical, the wine from it turns out to be very tasty. The berries themselves are juicy, very sweet, and the harvest is usually plentiful. If you follow our recipe, you will also get a very tasty wine. Here are the main stages to go through to prepare homemade wine. Collect, prepare and crush the berries. Put the kettle on defrosting. Separate the juice from the brisket. Add sugar in four steps. At the end of the period of active fermentation, drain the drink, put it under the hydrometer and put it in the basement for further ripening. It will be necessary to periodically remove the sediment, store the drink under a tightly closed lid in a cool room, and, finally, enjoy a pleasant drink as much as necessary. Yes, everything is so simple in 30 seconds, but in fact you will need attention and patience. So, let's start. Cut off the thorns of the grapes. We do this in the second half of the day, since, for example, in the morning there may be a fog, which has a bad effect on the state of the yeast on the grapes. Another important point. Do not collect the harvest immediately after the rain, and at least three days later. Perhaps you will ask why? Look for information on the Internet. Now we separate the berries from the fruit. We throw out all the spoiled ones from the mold. Since we still had a little white grapes, we added it to the total mass. Grapes should not be washed in any case. Crush the berries into a mash. We get the pulp. Pour into a barrel. To do this, we use a polyethylene dish. You can take an emulated one. Next, fill the container with berries to a maximum of 3 quarters of the total volume. And cover with a double layer of gauze. And fix the gauze with an elastic band. And we put this whole container for fermentation in a warm room, the temperature of which should be 22-28 degrees. This is what the mash looks like after a day. As you can see, the fermentation process is already underway. At the bottom you can already see the knot, and on top there is a cap from the mash. Twice a day it is important to mix the mash. It is better to do this with a wooden spoon or clean hand. The temperature on the thermometer in our room shows 27.6 degrees Celsius. During mixing, you can already smell the yeast and hear the bubbling. For the second day, the temperature in the room is 26.8. It is important to avoid sudden temperature changes. The mash becomes lighter, it's time to mix again. Active hissing indicates that everything is going according to plan. This is what the gauze looks like for the fifth day. And it's time to remove the mash. We didn't squeeze it too hard, as we will use it as a basis to prepare another wine recipe called Petio, or secondary wine. The recipe will be released on our channel soon. Be sure to subscribe and don't miss any of our videos on the family channel of Sergey and Valya Gracheva. If you are not going to prepare anything from the mash, then squeeze it well and throw it away. By the way, have you noticed that when brewing wine, no matter how hard you twist it under the gauze, the moss still appears? In principle, this is not scary. It will not affect the quality of the wine in any way. The drained juice should be filtered through the gauze. Thanks to this, it will be filled with oxygen. This is important for the work of wine yeast. The clean juice should be poured into a bottle for further fermentation. But you need to leave some wine to warm up. Someone may not do this, but we prefer to warm it up and dissolve a small amount of sugar in it. The proportion is as follows. We take 50 grams of sugar per liter of juice. We have 17 liters of juice, so we take 850 grams of sugar. Pour it back using a tube and use a glove as a hydraulic cap. For a special capron lid, the neck of the bottle is too narrow. You need to fix all this with tape to protect it from contact with oxygen. Now you need to make a small hole with a needle. This can be done now or when the glove rises. But here we made a mistake. We made a big hole. To avoid this, take a thinner needle. We fill the container with a needle up to 75% of the total volume. And now a day has passed. The glove is happy to greet us. By the hissing of the bubbles, you can determine that the fermentation process continues. We wrapped the bottle, since the temperature in the room has decreased a little. After three days, the glove began to fall. It's time to add the next portion of sugar. It is recommended to add sugar 2-3 days after the beginning of fermentation. Again, we drain a little of the needle, heat it up, add sugar, again from the calculation of 50 grams per 1 liter of juice. We put on the glove, fix it with tape. To maintain the temperature, we wrap it again with a blanket and leave it for fermentation again. Literally one hour later, the glove rejoices in life again. And then you should repeat this procedure as well as we repeat it two more times. Three days later, we repeated the last addition of sugar. We didn't shoot it anymore, but we will note that the next day after the last addition of sugar, we added 100 grams of raisins and 25 pieces of crushed grapes. Since the glove did not want to rise anymore. Perhaps in your case it will not be necessary. But in our case it helped. After that, we look when the glove falls. So it's time to pour the sediment into the bottle, now with a wide neck and cover it with a special lid for wine with a water cap. It can be purchased in any grocery store. The bottle must be filled with wine to the very top. All the time while there is this lid, you need to make sure that there is always water in it. Then you need to take the wine to the basement and leave it to continue the quiet fermentation at a temperature of 5 to 16 degrees. If left in the room, then the temperature should not be higher than 22. Time later, the sediment will fall to the bottom. This is the dead yeast. It needs to be periodically removed by draining the wine using a tube into a clean container without capturing that sediment. At first, it is necessary to drain about once every 1.5 weeks, and then less often, until it is completely gone. This is done to avoid the formation of bitterness in the wine, as well as the unpleasant smell and lightening of the drink. At the end of fermentation, when the residue no longer falls, and usually the wine wanders from 20 to 45 days, it can also be up to 2 months, then it is advisable to tightly cover it with a lid and store it in the cold for further maturation of this beautiful, cheerful heart of the drink. Now let's sum up the proportions at the end. We added 4 times 850 grams of sugar, 50 grams per 1 liter of juice. For 17 liters of Souslo, multiplying by 4, we got 3.4 kg. We recommend adding sugar in the first from 14 to 25 days of fermentation. You can adjust the amount of sugar to your taste and desire. The main thing is not to add sugar when the fermentation process because in this case the sugar will turn the wine into a compote. Also, in no case can you add all the amount at once. The wine turned out to be truly homemade, tasty and moderately sweet. It has a beautifully bright, rich, ruby-red color. Everyone who is interested in how much this wine came out and we are sure that it interests everyone who is watching this video. A year later, it was 9.5% of the fortress and 6% of sugar. Thank you very much to everyone who watched this video until this moment. We tried with Valushka. Valushka was the initiator of preparing this delicious wine. And the best gratitude for our work will be from you. Share this video with your friends. Let you get even tastier wine than we do. And please do not forget to write a comment after the time what kind of wine you got. Thank you very much!