I will show you how to make homemade wine from white Muscat White grapes. Homemade white wine can be made from any variety of white grapes. I don’t use water to make wine, so it turns out very rich and aromatic. How to make wine from white grapes at home:
- From the collected grapes it is necessary to obtain juice, which will be the basis of the future drink (“wort”). Unwashed berries should be mashed with your own hands, using a rolling pin, a press or a whisk for preparing mortars, without damaging the seeds inside. The resulting pulp from the juice and pulp of grapes is called “pulp”. If the grape seeds are crushed, the wine will have a tart, bitter taste.
- Place the resulting pulp in a stainless steel container and cover with gauze or a loose lid. Place in a warm place with an air temperature of +18-20 degrees Celsius for 1-3 days, until vigorous fermentation begins. At a lower temperature, fermentation may not begin, and at a higher temperature, the quality of the wine will be worse.
- After the specified time, it is necessary to separate the wort from the pulp. To do this, you can use a special press, fine gauze or a vegetable net. The quality of pressing the pulp is not very important if second wine or moonshine is prepared from this pulp.
- To obtain semi-sweet or dessert white wine, add 100-200 grams of sugar per 1 liter of must to the wort and mix well. To obtain dry wine, you do not need to add sugar if the sweetness of the berries is enough to obtain a strength above 8.5 degrees.
- Pour the wort into a sealed stainless steel container and install a water seal. The wort level in the container should be 30% less than the full volume to prevent overflow of fermenting wort. A non-sterile medical glove with a small hole in one of the fingers can be used as a water seal.
- Place the container with the wort in a warm room with an air temperature of +18-20 degrees Celsius for 10-20 days, until the release of air bubbles from the water seal stops or the glove falls off.
- Using a thin rubber or silicone tube, drain the young wine from the sediment, taste it and, if necessary, add sugar, a little more than we would like.
- Pour the wine into a sealed stainless container at the level of the top edge, install a water seal or a medical glove and place it in a warm place with an air temperature of +18-20 degrees Celsius for 10-20 days, until the release of air bubbles from the water seal stops or falls glove.
- Drain the young wine from the sediment and taste it. If you are satisfied with the taste of the wine and bubbles of carbon dioxide are no longer released, then pour the wine into an airtight container with a tight lid and place it in a cool, dark room, with an air temperature of +10-14 degrees Celsius, until the wine completely clears and falls out. At the bottom of the container there is cream of tartar. Periodically, once every 10 days, drain the wine from the sediment.
- When sediment stops forming, the wine can be poured into sealed bottles and stored in a dark, cool place with an air temperature of +10-14 degrees Celsius.
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Video sections (chapters):
0:00 Introduction
0:32 When to pick grapes for wine
0:56 Preparing grapes for crushing
1:54 Grinding grapes for wine
2:45 Fermentation of grape pulp
3:44 Separating the wort from the pulp
8:14 Fermentation of grape must
10:16 How to make a second wine from pulp
11:16 Draining the wine from the sediment
13:12 Additional fermentation of white wine
13:30 Second wine pouring
14:24 Ready white grape wine
15:02 Conclusion
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And in this video you will see how to make Wine from Lydia grapes • Вино из винограда Лидия
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