I read a few discussions on the forums ... Since I'm not going to disturb to the CHAR, although someone knows, there is an apparatus), then water will add 50% of the fused juice.
Until I found a response, how much to keep the ezga in the water. Someone keeps literally 2 hours, someone is a week. It is not desirable to keep the bones for a long time, the wine becomes tart.
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In the peoples that remain after the removal of wine with the ridges, there are many extractive substances that meaninglessly lose. Of these, you can make either the "second wine" or a chance / raki.
To do this, immediately after the drain of the juice, it is necessary to add boiled and cooled syrup in the capacity equal to the volume of the juice fused. Syrup is prepared at the rate of 0.2 - 0.25 kg of sugar per 1 liter of added water. The second wort wonders for a day or two longer than the first wise. Next steps Similar to the previous one. Some "Second Wine" likes even more "first", but I prefer to overtake it on Rakiya, to insist a month on specially prepared oak bars (not on the bark of oak!) With the addition of white and black raisins, and to the new year have excellent grappa.
In this case, it is important to drain the "second wine" on time with the ridges and stones, otherwise then the head will be soles from the grappa even from small (500-600 grams) doses.
Still recipe (for Chaqi)
To do this, it will take about 15 kg of unripe wine (black) grapes, from which you should first squeeze juice. It can be put on the winter or use for cooking homemade wine. For Chaqi, they will need cake - grape peel, flesh and bones, which are the main raw materials for the preparation of this amazing drink.
The resulting cake must be placed in a deep and fairly wide enameled pan, pour 5 l with warm boiled water, and then add 5 kg of sugar to the resulting mass. Now the saucepan needs to be covered with a dense cover or tighten with a plastic film, after which it should be left in a dry and warm place for a week. Ideal for these purposes a kitchen will be suitable, where the fermenting process will pass quite intensively. True, it should be borne in mind that at least once a day the capacity needs to be opened and thoroughly mix its contents.
When grape cake boars, it should be carefully removed from the surface of the pan. Ideally, the finished cartoon is best to strain, but if there is no such possibility, then the MEZU can be simply caught off the noise from the tank. Purified liquid for the end of the process of fermenting should be left in a warm room for another day, but you can no longer cover with a lid or film with a film.
Chacha, she is grape vodka, grappa. I love this drink for his cheerful effect on the body, after 3 glasses, the mood is raised, I want to sing, breathe on full breasts. It happened so that I live in a private house and I have a plot of land that allows you to grow grapes. And so, every fall is done by wine, and from grape seals and subtle grapes - Chacha. Below is my experience and
Cupcha Recipe at home
For this drink, we need the following ingredients:
- Grape squeezes, bonded grapes, apples;
- Water, with a calculation of 1 kg of cake - 3 liters.
- Sugar - if the exit is more, the proportion of 1 kg of cake is from 0.5-0.7 kg;
- Yeast - if vicious wild grapes remain, then you can use them. As for bakery or dry - it is not desirable, as they will leave their mark on the drink. I would recommend if and use yeast - then cultural for wine, you can also prepare yeast raisins.
Cooking process
Cake (grapes) lay in the container for fermentation, pour water, yeast (if not wild) and flood 30% of the planned sugar, mix. The fermentation container is closed with a lid and leave in a relatively warm place. In a day or two, the cap will rise and fermentation will begin. We have fruit braga begins to play and you can add the rest of the sugar, everything is thoroughly mixed.It is advisable to put BRAGU under the hydraulic scattering, as the Chocha plays for quite a long time, but I normally rebel in the enameled pan covered with a lid. I raised the lid every two days and mixed fruit well well. Braga must be in the warm room, the favorable temperature of the wort for fermentation - 24-28c. Wanks usually long, from 10 days to month.
When signs of the ending of fermentation appear: the braga is not sweet, it begins to lighten, the extraction of carbon dioxide, the liquid part of the bragge merge and put on the lightening or immediately to distil. The remaining cake can be used as a new starter - to add water, sugar, apples and forth for new tastes again!
Be sure to make 2 distillations. The first is possible without selection on the fraction, although if you follow the classical distillation of young wine to brandy alcohol - then the first distillation is also fractionally, but we just make a chance - enough second fractional distillation
The proportion of the selection of the head fraction is approximately 5-10% of the absolute alcohol (AC), then the heart and tail fractions are selected depending on the device. I am on my Dedovsky - Raritet of the Dry Law of Gorbachev - ended the selection at 45%, the youngsters of the year - the body will all erase, then on new, for example, the Midget 2014 from Dr. Guba - selected up to 70-75%, the degree and tails fall sharply very little.
A chance can be diluted to 40-45%, but I personally recommend - up to 54%, with the degree as much as possible is the potential of the positive beverage. I use water from under the tap, which is 3 times passing through a household jug and defended. Now the chacha must relax at least two - two, ideally 2 weeks, but it is necessary to try in order to control quality almost immediately!
How to drink a chance? House tasting.
Book technology does not own, from personally experience: you can pour into a brandy glass and enjoy the aroma. The chachain dependent on raw materials has its own shades, if you cook from the grapes of Isabella - you will get a chic on the flavor and smell of a drink that will force you to inhale it over time.
The chacha is different not only by its smell, but also a joyful-energetic effect, I love it in this case drinking a glass of 30 ml. A volley, delay for a moment a sip in the mouth and swear sharply. Heat, then grape fragrance!
You can eat a child and an apple that broke a minute ago from the tree and specially cooked meat, fish dishes. Acute cheese snacks are especially well suited.
Below are 2 of my Cooking Cooking Movie: Season 2013 and 2014.
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In our family are very loved young grape wineAnd so I learned to do it myself.
At first I did wine from Isabella, then from the Kish Misha, now began wine from Tifi.. Wine from Isabella is made in the same way as from the Tife.
What attracted Typhy? -Sour delicious.
-Good contains a lot of sugar and very little acid.
- For some reason, it is always selling cheaper than others.
- It has painted peel.
- Juice is very easily separated.
- Perfectly wanders and gives delicious wine.
No need to add sugar and water.
* Try to buy large grapes. It is desirable that the berries are painted by the bitch: the wine will be more beautiful. Brushes should be well affected, dry, clean, as you will not wash grapes in the process of cooking.
* It is best to get wine from mezgi: it wanders faster, has best color, Saves useful qualities grapes.
* Having reroxed mezga - excellent wine yeast.
* The mezu should be cast through a dense x / b fabric to make the most of the berries and dirt as much as possible. It will relieve you from many problems: frequent transfusion, mold, unpleasant odorTransforming wine into vinegar.
* Use the dishes to use enameled, glass, wooden (spoons). Thoroughly wash it and hide it with boiling water or steam.
* It is desirable to grind grapes without the presence of a metal.
* Be sure to use home wine yeast. How to do it - in the articles: "The recipe of yeast for homemade wine from berries and grapes", "Recipe for homeproof yeast from a raisin." "Recipe of home wine yeast from fermented mezgi."
You can also read a more detailed article about my experience of winemaking: "How to cook homemade wine from grapes." All articles in the recipes section.
* Wine without yeast usually do not start to wander for a long time, and during this time mold may appear.
* To improve taste and colors, you can add vines of dark varieties (approximately 20%) and honey.
I tell you in detail how I make wine.
Day 4-5 to the manufacture of wine I choose the most beautiful and ripe bunch of grapes. Not necessarily a Taife, you can take Isabella, Kish Mish. I make an approximately liter of yeast by 10 kg. grapes. You can take frozen yeast from mezgi, but to make them out of fresh grapes, of course, better.
Separating the berries from the brush and grinding (I make mezuge).
I drag the mezgu into enameled vest, add yeast. From the top of the bucket should remain centimeters 20 so that the mezga does not get out of the dishes.
Tie the capacitance of X / B with a cloth and put in a warm place. Do not put wine on the cold floor, lay a rug.
Several times a day I interfere with the mezga not zakules, do not molded and mushrooms did not start.
After 4-6 days, the mezu is filtering through x / b fabric, for example, sitheria. I try to make skin and seeds in the juice.
To improve taste and fragrance, I warm up the piece of juice, laugh in it honey from the calculation to 50 ml. On the liter, pour a mixture into a bottle with the rest of juice.
Overflow juice in glass containers (on 2/3 volume), I put water shutter.
Where to children ezg.?
Part of the pressed mezgie put portion into cellophane packages (one glass in the bag), put in the freezer. It can be used to prepare homeproof yeast at any time of the year.
The rest of the mezu can be used like this:
\u003d Pressed mezu fill with a leaky juice, I wash, press the second time, thumping in the rest of the juice. Mesu throwing away.
\u003d On a liter of mezgi, we add floor liter of water, mixing, pressing the liquid through a dense x / b fabric. Water pouring into the container with juice. Pull out the residue.
\u003d In the liter of water, dissolve 200 - 300 grams of sugar, pour a warm solution with a warm solution, I put it for a week to wander. All the time interfere.
After a week, I press the mezu described above. Next there are 2 ways: finish the fluid into juice, which is already wandering, or put new wine under water shutter. It turns out about how to shop.
Wine should be kept when room temperatureuntil the fermentation is over. The precipitate must completely fall on the bottom of the bottle or banks. I usually take weeks 5 or a month.
Make wine with a sediment, silence in clean bottles, put storage. And you can start drinking what we do with great pleasure.
In comparison with the price of wine in stores, homemade is much cheaper. Not to mention the fact that it is from pure grapes and made with love and care.
Grapes - the product is extremely useful both in fresh and in recycled form. Special attention deserves, he is attributed to healing properties. It helps with anemia, avitaminosis, cold, neurosis and depressions. But not all winemakers know that grape mezga remaining after the preparation of wine can be reused. In industrial winemaking, the mezdu is used to produce distillates: or grappa. At home, it can be used to prepare another portion of wine. Such wine, of course, will be several simplywhich was preparing for the first time, but when complying with all the rules, you can achieve good result. Consider how to prepare wine from grapes. But according to this technology, you can also prepare wine from apple cake or other fruits.
Preparation of raw materials
Prepare secondary wine from grapes, you can only use the mezuge good quality. High-quality cake is obtained if ripe grapes without rotten and other lesions were used for the primary cooking of a homely drinking drink. In addition, wild yeast should remain in the cake, which will intensify the secondary fermentation of wine. Therefore, grapes should be used by the unimportant. If you plan to recycle grapes, the second time, then do not press the bake of dryness. Together with juice, it will remain more tanins and trace elements, which will affect the taste quality of the product.
The mezu we add into the enameled pan or a declitron cylinder and cover the two-layer gauze. Marla tie on both sides. This measure will help to avoid the appearance of drosophils, which quickly multiply and fly later throughout the house. The volume of the container should leave spaces for fermentation, so it is necessary to calculate that it can be filled with no more than 70% (the volume of the mezgi is up to 40-50%). Use the mezdu for secondary cooking wine is no later than on the second day after pressing. Otherwise, the likelihood that raw materials starts to oxidize, and subsequently the wort turned into vinegar.
The tank with the mezgo put in a warm place so that the raw material is heated to 20-22 s °. For this you can use warm water or the oven included. Misgu direct heating on fire is impossible.
A better second wine is obtained from the mesgie of dark grape varieties. Of the white grapes of wine, it turns out almost transparent with a lack of taste.
Cooking process
In warm mezu, you can enter sugar and dilute wine wedge with water. To do this, you will need to prepare syrup. At 5-6 liters of cake syrup prepares in proportions: 5 liters of water: 1 kilogram of sugar.
Tip! In order to prevent the infection of wine wedge with mold fungi, all the used capacitances and tools are used to wash well and quivel or ferry. If the mold appears, then the wine from the ezga grapes will not be useful.
Water is brought before boiling, we fall asleep sugar and mix. After boiling, the liquid needs to break 2-3 minutes and remove from the fire. Coolest to 20 s ° syrup we enter into the mezdu and mix. Pour wine wedge into the fermentation container and install. If a glass cylinder was originally used, then nothing needed to overflow. A rubber glove can be used as a hydraulic grid, punctured with a needle in 2-3 places or special blocks for fermentation containers (plastic or glass).
Now the tank with the wort is transferred to the dark room with a temperature of 18-20 s °. Double per day, the waterproofing is removed and the wort is mixed, it is important to provide air access and knock off the foam cap. This is necessary in order for the secondary fermentation to flow more actively, otherwise the wine from the mezgi may simply be scaled.
Tip! If a day, fermentation has begun, it is allowed to add in wort of wine yeast or spawn.
Wedding wort should be 12-15 days, during this time sugar must completely recycle into alcohol. The liquid should be brightened, and all fermentation products along with the Mezg falls into the sediment. I merge the young wine, the mezu is well pressed through the multilayer gauze. It is important that the fermentation products (precipitate) do not get into wine, it will negatively affect product qualities. Try the wine to taste if the sugar is not enough to add a little more to your liking.
Now we install the hydraulic and sends the wine to win. This will require 25-30 days. We drain the sediment wine and pour into the bottle for storage. You can use such wine in 2-3 months of storage in the cellar. His fortress will be 9-12%, and it will be stored for 2 years. To taste, the drink reminds a little water diluted with water, the aroma of it is not so rich, but quite pleasant.
You can secure the secondary wine from the mezgie alcohol. The volume of alcohol should be 2-15% of the total volume of fluid. Such a drink will be stored longer, but it will be more hard.
Tip! If in the process of cooking wine from the mezga, something went wrong: bad wanders worse or the taste of the finished product does not satisfy you, do not hurry to pour it out. Place from this wine Braga and get a quality homemade moonshine.
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Homemade wine has always been a considerable popularity behind any table, so every winemaker, even a beginner, gladly tries to create wines in various recipes, including the classic option - from grapes. Your attention is a recipe for excellent grape wines: step by step and just at home (with photos and instructions).
Choosing a suitable harvest for wine
In order for grape wine (and not only home), it turned out really tasty and fragrant, it is necessary to use for its creation extremely high-quality and, most importantly, the right product is wine varieties. Berries of such varieties are distinguished by the small size and density of the location on the bunch. Below are several presented valuable tips From experienced winemakers regarding the choice and preparation of material for wine:
Council. Grapes collected for the preparation of wine should not be washed, because the white flare formed on it is nothing but wine yeast. You can rinse or even wash grapes in the case when sourdough is used with high-quality wine yeast.
The collected grapes should be separated from the ridges, to go through, removing all unsuitable, including dried and mold-covered berries. After pre-selection of berries, the berries are poured into small batches in deep tank and crushed. You can use a conventional pen for potatoes or a meat grinder. The berry crowd should be very carefully so that each of them gave all its juice.
Wine cooking process
Creating high-quality wine - the process is quite simple if it is strictly followed by all recipe stages. Further presented step-by-step process Cooking wine.
Fermentation of mezgi
Finished mezu or crushed berries, pre-separated from the ridges, are poured into a suitable container and tightly covered with cotton cloth. Keep in mind that the container should be filled with wine material only by 2/3.
Capacity with mezg is installed indoors with a strict temperature regime falling into a period of 18 to 23 degrees. If the temperature is above the second mark, the fermentation of mezgi can pass too intensively, which will result in its vinegar. If the temperature will be below the first mark, the fermentation process can proceed too slowly or even does not begin at all.
So, in a few days, the fermentation process will begin and the wort will be separated from the Mezga (juice, which is essentially young grapes). The mezu and wort should be mixed every day, otherwise the first will simply light and the taste is not yet spoiled.
Preparation of grape sula
5-7 days after the start of fermentation, the mezdu should be carefully squeezed, separating thus sowing from it. The first spin is carried out through a colander, the second - through several layers of gauze. Purified wort must kindly kindly. To do this, it is transferred to a clean capacity (it should be filled with only 3/4) and tightly close the cork with the tube.
Attention! Experienced winemakers believe that the branch of the mesgie from the wort is an erroneous effect, which will continue to deprive the finished product of a valuable deep fragrance and a gentle aftertaste.
If you want to leave the mezgu, you should not press it, separating the wort: just drain the whole product into a new container and close it with a cover with a tube. The tube will serve as a kind of oxygen protection: one of its end must be omitted into the container with water, the other - in wine.
At this stage, it is important to check the fortress and sweetness of wine, which depend first, from the content of fructose in the product. You can adjust this indicator by adding this or that quantity of sugar. In our areas, mostly grades with low fructose content are growing, respectively, if sugar is not added during the preparation of wine, it will turn out to be dry.
Sugar dosage is usually taken as follows: about 1 tbsp. on 1 l semi-prepared product. Sugar is added as follows: it is necessary to pour a little wort, to warm and pour sugar into it, stirring the mass until the latter is completely dissolved. After that, the resulting sweet composition pour back into the container with wine.
Clocking semi-prepared wine
At this stage, it is necessary to separate the entire sediment from the finished wort (for this you only need to drain the wine through the tube, gently lowering the water tank below the wine tank). Be sure to check the product on the amount of sugar: if you like dry grape wine, then sugar will not need. Otherwise, be sure to spread it into wine and stirred carefully.
It remains only to pour the grape wine into a dark glass bottle and loosely clog (this is necessary for the remnants of carbon dioxide containing in wine found "output").
Sterilization of the product
This is the last but not less an important stage Cooking homemade wine. Some winemakers believe that this process should flow naturally: the wine needs to be left in a dark cool place for several months (2-3) until the fermentation process stops, pre-installing the hydraulic machines on each bottle. During this period, at least several times to merge wine, removing the sediment.
There is another way to sterilize wine - forced. It is necessary to loosely close the bottles with wine, wrap their cloth and put in a container filled with water. One of the bottles should be placed a thermometer and sterilize the product until its temperature rises to 60 degrees. After that, all the yeast will die and the fermentation process will fully stop. Also leave the remnants of carbon dioxide through a loosely closed plug.
After you can close the bottles tightly and send them to a dry cool place. Product that passed all preparatory stages That's right, it will be able to gain all the wonderful aroma and the depth of taste, for which many of the grape wine fond. Good luck!
