Easy Wine recipes

In this article I would like to describe some wine recipes for people who have become enthusiastic about making wine. These are fairly standard wine recipes that are not very difficult to make, but are very tasty. I hope you can enjoy these recipes as much as I did.

Table wine

Blueberries
The low bushes of blueberry grow in deciduous and coniferous forests on the rather poor sandy soils and on mountain slopes. When the small reddish flowers have finished flowering, the berries first appear green, then red and finally dark blue. They taste wonderfully sweet (9%) and moderately acidic (0.9%). They also contain tannin, pectin and a lot of dye. The juice has a very beneficial effect on humans, that has been known for centuries. It improves vision at night, dried berries help with diarrhea and kill certain harmful bacteria. Blueberry wine is for sale in the black forest in Germany, which tastes great when drunk after a long walk.
Table wine I
  • 3 kg of fresh blueberries
  • 1.8 kg of sugar
  • 2 kg of red grapes or 0.25 liters of concentrate
  • pectoenzyme
  • yeast food
  • yeast
  • acid up to 7 g / l tartaric acid

Make the pulp from the grapes and the blueberries and let the pulp fermentation continue for 4-5 days. Immediately add pectoenzyme and 4 liters of water. Squeeze the pulp and put the must in the fermentation bottle. Pour another 3 liters of lukewarm water on the pulp, let it stand for a few hours and squeeze the pulp out again. Dissolve the sugar and yeast food in this must. Add the must to the must in the bottle. Measure the acidity and correct if necessary. Too little acid gives a medicine taste and makes the wine vulnerable. When the water clock has stopped the bubbles, the wine is ready.
Table wine II
  • 3 kg of ripe blackberries
  • 1.8 kg of sugar
  • 0.36 liters of grape concentrate
  • pectoenzyme
  • yeast food
  • yeast

Use cat blackberries for this wine alone or in part. Wash the fruit, strain it and pour over 5 liters of boiling water in which the sugar is dissolved. After cooling, add the other ingredients and cover the bucket. Stir three times a day. After 3 to 4 days, pour the contents through a sieve into a fermentation bottle. Put the pulp back in the bucket, pour 2 liters of cold water on it and stir the pulp well. Seven again after a few hours and now also pressing. Also add this must to the rest in the bottle. The wine will be quickly fermented and cleared without problems.

Roses wine

There are many varieties of roses and each rose has its own scent and its own strength of scent. For example, you can smell yellow tea roses from a distance. The petals of the rose can be used very well as an addition to a wine.
To get to know the influence of the rose, you could make the following wine.
  • 3 liters of apple juice
  • 3 liters of grape juice
  • 2 kg of sugar
  • yeast food
  • acid up to 6 g / l tartaric acid
  • 2 liters of red roses
  • Combine the juices and bring them to ferment, together with the sugar, dissolved in 2 liters of water. Measure and correct the acid.
    After the intense fermentation, add the red roses.
    In addition to the scent, they will also give something of color: a very delicate rosé. Remove the flowers if you think the scent has been sufficiently extracted.


    The fermentation process

    Use a good yeast. If you work hygienically, you can keep the yeast colony pure and ferment with one wine. At the start of fermentation, our culture must immediately be in the majority, so that unwanted microorganisms have no chance. So cultivate the yeast colony a few days before in a so-called yeast starter.
    The first few days there is not much to see but after that a very boisterous fermentation follows which often goes hand in hand with a considerable development of foam. The bottle or the container may not be filled more than three quarters. Once the fermentation is calmer, fill the bottle completely. A low sediment forms after a few weeks. Spray the wine out as quickly as possible. This sediment consists of fine pulp particles and dead yeast cells; a long contact with the wine would be detrimental to the taste. With table wine you can add all the sugar in one go, but with a wine with 14 to 18% alcohol you do this in stages. For example, if you were to add 3 kg of sugar to 10 liters of wine, then the fermentation would not start, or would be very difficult, because the yeast would not tolerate too high a sugar concentration in the must. You cannot do much about the fermentation itself. You can, however, ensure the best possible conditions:
    temperature:20 degrees first fermentation
    18 degrees of second fermentation
    12-15 degrees clear and mature
    oxygen:at the first fermentation, but not later
    yeast food:before the fermentation starts
    sugar:start SG 1090-1100, not higher
    light:as little as possible, especially red wine
    tour:no drafts or offspring in temperature
    acid:between 4 and 9 grams per liter (tartaric acid)
    When the fermentation is over you have completed the simplest part of winemaking. Now the actual work begins: raising the young wine.

    Clear

    A well-made wine usually clears itself. When the fermentation is over, the particles drop. The entire process is promoted by making the wine cooler. If the wine does not want to become clear, it must have a cause. Find them and then search for a suitable clarifying agent. There are so many on the market today that it would go too far to discuss them all; ask your dealer for advice. The most important clarifiers are: gelatin, fish glue, protein, sodium alginate, bentonite, tannin, silica sol, banana and activated carbon. The latter also removes some of the color and odor and could therefore be used to eliminate side flavors. Use very little: 2 to 3 grams per 10 liters.

    Mature

    It is advisable to have the young wine aged in large bottles or better still in wooden barrels. The wine matures better in large sizes than in small bottles. The wine can breathe constantly through the wall of the oak barrel. That is not possible in a bottle. That is why the wine is transferred every 2 or 3 months and this way the wine gets some oxygen that is needed for further development, albeit in one go.

    Video: Three Easy Sangria Recipes (February 2020).

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