When the grapes are harvested for the winter. How and when to harvest grapes When to harvest grapes for wine

Isabella grape variety has long been cultivated in different countries. But the homeland is America, where for many years it was grown and exported in the form of wine to other countries of the world. The breeder William Prince was engaged in improving the culture, thanks to which our compatriots have the opportunity to grow it in their summer cottages.

The virtues of culture

The berries of the grapes in question are distinguished by their large size, interesting taste and content of many useful substances. Doctors know that the fruits are rich in iron, and recommend using them to increase hemoglobin levels and improve blood composition. This variety also contains antioxidants - substances that help soften tumors in the early stages of development.

The uniqueness of the composition of the fruit lies in the presence of rare components of catechins and polyphenols. Substances remove compounds that clog the body and stabilize the course of metabolic processes. Potassium strengthens the heart muscle and eliminates convulsions, carotene and vitamin C improve the function of the visual system.

Children are allowed to give grapes from the age of 3. Berries improve appetite and restore strength after infectious diseases. Contraindications for use are individual intolerance to fruits, allergies to fruits and digestive problems. It is forbidden to drink a treat with milk and kvass.

Time to harvest

The plant is very thermophilic, but with proper care it can be grown in cold regions. Sheltering the nursery for the winter and protection from spring frosts provide the owner with a generous harvest.

When asked when to harvest Isabella grapes, experienced farmers give the following answer: from mid-October to early November, because it belongs to varieties with a late ripening period. In the southern strip, Isabella grapes can be harvested earlier - at the end of September.

In the middle lane, Isabella finally ripens by mid-October. A little later, the harvest of Isabella can be removed in the suburbs - at the end of October. In the cool conditions of the Moscow region, berries ripen in 120-130 days. But gardeners are in no hurry to remove Isabella's bunches for wine. They let them hang a little more for greater saturation with natural sugar, and then the harvested grapes please with a pleasant sweet taste and enchanting aroma. Dark blue berries on each brush are large with a wax coating. The average weight of a bunch is 140 g.

How to Harvest and Preserve Isabella Grapes

The ripening crop of Isabella grapes is harvested during the day in dry weather when there is no dew. Clusters are carefully supported by the comb and cut with secateurs, trying not to touch the fruit. Brushes review and stack high-quality copies in low boxes lined with paper. First they are placed in a shaded place, then the crop is prepared for storage.

A small amount of Isabella grapes can be removed in a plastic bag and put in the freezer. A solid harvest is best stored in boxes with hardwood sawdust. The first layer is poured 2 cm thick, then the bunches are laid out in one layer and a second layer of sawdust is created. It is thicker, about 5 cm. The boxes are lowered into the basement with a temperature of +2°C.

Should I use Isabella berries for winemaking

It is customary to make wine from Isabella grapes only in the post-Soviet territory, and at home. According to EU law, the culture is prohibited for use for industrial winemaking. At the same time, it is allowed to prepare juices and juice-containing products from berries.

Why is Isabella's raw materials not welcomed by winemakers abroad? This is due to the high content of pectins. During the fermentation of the must, the substances are converted into methanol, a dangerous compound that can cause cancer and Alzheimer's disease. Also, foreign experts do not like the plant for the formation of "tartar" in alcoholic products, which is harmful to health.

Nevertheless, our compatriots do not see anything wrong with Isabella's berries and are happy to make high-quality homemade wine from them without extraneous additives of dubious origin. Fortunately, the crop gives a considerable harvest every year.

This plant has many varieties that differ not only in color, size, taste of berries, but also in ripening time. To fully enjoy the taste of the berries of this amazing plant or the aroma of wine, you should harvest the grapes on time. Let's talk about this in more detail.

When the grapes are harvested

Depending on the goals that you pursue regarding the use of grapes, there are collections in technical ripeness and consumer. Consumer maturity involves harvesting grapes at the moment when the berries of the plant are completely ready for fresh consumption:

• Berries have a characteristic color for this variety.
• Got enough sugar.
• They emit a lingering aroma.

If you prefer to use the grapes for further processing, then they must be harvested in the phase of technical ripeness. That is, the plant is almost ripe, but not yet so fragrant and sweet.

If you decide to harvest grapes, it is also important to consider the following:

• Collection should only be started in dry weather.
• It is necessary to wait until the dew completely disappears.
• If you are completely satisfied with the taste, aroma and color of the berries, then stock up on secateurs or scissors and go to the grape harvest.

It is best to harvest the grapes gradually, as not all berries ripen at the same time.

When is the best time to harvest grapes for wine?

Connoisseurs of this drink know that the aroma and taste of the drink depends on the quality of the grapes. In order for the wine to turn out to be of excellent quality, the following rules must be observed:

• It is not recommended to harvest grapes for wine immediately after rain.
• It is not recommended to go for harvesting in the morning when the dew has not yet disappeared or in the evening when it has already fallen.
• It is not recommended to pick grapes in the fog.
• Clusters should be cut, not plucked.
• As is known. Fermentation takes place at a certain temperature, so the berries must be harvested with this condition, that is, the midday heat in this case is completely inappropriate.
• It is recommended to collect grapes in several steps, as the berries ripen.

To make a good wine, the berries must be well ripened, but not overripe. There are many varieties of wine and grapes for its preparation can be carried out in the phase of either technical ripeness or consumer.

Grapes are an amazing plant, striking with a variety of varieties bred by man, a wide area of ​​​​growth and a unique taste of ripe berries. It is grown on an industrial scale, for fresh produce, as well as for the manufacture of juices and wine.

Amateur viticulture is also widespread. They are engaged in this crop in different regions, receiving rich stable harvests from year to year.

What should be remembered about the ripening of berries?

Grapes are a plant of intensive growth. In the first warm spring days, the flowering stage passes, then the formation of clusters and their rapid growth occurs. Gradually, the ripening of the grapes begins. This is an individual process.

The earliest varieties allow you to get commercial brushes by July, late-ripening grapes are removed just before the frosts in October.

Dates may vary depending on the region and the climatic conditions of the season.

Before the growth of brushes in the plant, the growth of green mass slows down, annual shoots practically stop in development in order to allow the berries to fill up. The lower part of the vine becomes stiff, and the grapes increase in size. When the time comes for full ripening, they soften, fill with juice, acquire the size, color and taste characteristic of the variety. In dark grapes, before the stage of full ripeness, there is a gradual coloring of the berries, which indirectly makes it possible to determine the degree of ripeness of the fruit and the time of harvest.

For table varieties, this feature of ripening is also characteristic.

1. Plants with an early fruiting period form mature brushes much earlier than annual shoots ripen. The development of the latter continues after cutting the bunches.
2. In late varieties, everything happens the other way around. First, the young vine reaches full development, and only then the grapes ripen. The technical ripeness of the berries in them occurs earlier than the physiological, which can be determined by the full ripening of the seeds.

Taking into account the timing of the full readiness of the bunches (from flowering to full ripeness), all planting material is divided into the following 8 categories:

With such a wealth of choice, grape lovers have the opportunity to eat fresh grapes for 3-4 months.

The main thing is to plant several types of plants on your site that differ in harvest time and harvest on time.

Factors affecting the ripening time of berries

In viticulture, it is not enough just to choose a variety that you like for the beauty of the bunch, taste characteristics and fruiting time, plant it in the chosen place and wait for the harvest by the specified moment.

In this branch of agriculture, to a large extent, the exact timing of grape ripening is influenced by:

• weather and soil-climatic conditions of a particular area;
• compliance with the rules of agricultural technology;
• competent care of the grape bush.

Why is it so? The range of optimal temperatures suitable for plant life is quite extensive and ranges from +2 to +34 °C. Indicators lower or higher negatively affect the processes of growth and development. They lead to a delay in the formation of the crop, a decrease in the percentage of sugar in the berries.

The time allotted by nature for the formation of mature bunches of grapes can increase when the temperature during the season stays below 20 ° C for a long time. Without receiving the heat radiation necessary for growth and pouring, the berries may not ripen, while remaining not tasty enough. The same effect will have a lack of moisture in the soil. In rainy summers or when the winegrower is overzealous with watering, the berries slowly accumulate carbohydrates, moreover, they easily crack and rot.

During the period of intensive ripening of the ovary, the vineyards are not watered. This is done only when the thermometer is above 34 ° C, slightly wilted leaves of plants can serve as a signal for irrigation. Before harvesting, moisture is not given at all.

Properly used agricultural techniques also play a significant role in the ripening of grapes. First of all, we are talking about the mandatory normalization of fruit-bearing plants before the phase of their intensive growth. The optimal number of brushes on a bush is an indispensable guarantee of obtaining healthy, ripe grapes on time.

Excessive loading of plantings not only does not contribute to a good harvest, but also leads to a delay in the ripening of clusters, since the ratio of the mass of berries to the area of ​​leaves is disturbed. The ovaries simply do not have enough nutrients to gain ripeness in time.

Under adverse conditions, you can speed up the ripening of berries:

• vine ringing;
• chasing shoots;
• removal of part of the ovary in the hands;
• soil mulching and its warming.

Top dressing with potash fertilizers also has a positive effect on the ripening time of grapes.

All varieties of cultivated and wild grapes have an interesting feature. Until the moment of full ripening, the berries in bunches remain sour, although outwardly they may look quite suitable for consumption. Light grapes in this regard are especially deceptive. The answer to the question why this happens can be given by the study of plant biology.

The sweetness of the berries comes from fruit sugars (carbohydrates), which reach their maximum concentration under sunlight and for a period of time determined by the characteristics of the variety.

If both one and the other grape bush is not enough, the berries will not become tasty. For this reason, in order not to regularly pick unripe grapes, you need to select the right variety of plants for cultivation.

The ripening of grapes depending on the variety

In many ways, the ripening period of grapes depends on the variety. According to the duration of the growing season from the moment the central buds open until harvest, and the amount of temperatures required for this, the following groups are distinguished:

When environmental and climatic conditions change, the variety can move to another group, while maintaining the ripening sequence.

Also, the growing season may vary slightly from year to year depending on the weather. If sunny days prevail, the brushes will ripen earlier than in a cold and rainy summer.

Super early varieties

This group is popular with growers in many regions. Common varieties include:

• Super early seedless;
• Timur;
• Super early red muscat;
• Elegant extra early;
• Olympics.

Harvest fully ripens even in central Russia. Due to the early harvesting time, at the end of July at the beginning of August, the berry can be sold at a high price. The vine fully matures and accumulates all the necessary substances for wintering. Early removal of brushes allows the use of stronger preparations for treating plants, which greatly facilitates the fight against fungal diseases.

Very early varieties

The most common group in Russia, it has a lot of varieties of Soviet selection:

• Delight;
• Kodryanka;
• Kyrgyz early;
• Muromets;
• Crimean Pearl.

Differs in good productivity and winter hardiness. The ripening period falls on the first decade of August. Clusters are very rarely affected by gray mold and other fungi. At the same time, the berry is in high demand and is characterized by good taste.

Early varieties

This is an extensive group, distributed in the central and southern strip of Russia. It has many time-tested varieties that not only grow well and bear fruit in difficult climatic conditions, but are also unpretentious in care:

• Option;
• Donetsk Pearl;
• Lesya Ukrainka;
• Surprise;
• Amber.

They are distinguished not only by good yields, but also by resistance to frost and diseases.

Early-medium varieties

A group close in maturity to the early ones, but more widespread in the southern regions. It has a wide variety of table varieties with high palatability and large beautiful berries:

• Type of Khadzhibey (Arcadia Pink);
• Lowland;
• Chasselas;
• Purple early;
• Russian Concord.

Harvesting falls on the second decade of August. Most varieties tolerate frost well and have high yields.

Medium varieties

A group common in regions where viticulture and winemaking are considered traditional industries. Harvesting begins in late August, early September. However, due to climate change, they successfully bear fruit in more northern areas. The amazing taste of berries is distinguished by table varieties:

• Starting;
• Muscat Odessa;
• Frumoas Alba;
• Floral;
• Lily of the valley.

Many medium varieties are not only well transported, but also stored.

Late varieties

A group of varieties with high yields and excellent keeping quality. However, they are bred only in the southern regions, where the warm season is quite long. Many of the table varieties are grown commercially:

• Moldova;
• Italy;
• Dark-skinned Moldavian;
• Strashensky;
• Anniversary of the Crane.

The berries are very sweet, with a dense skin and are subject to long-term storage.

Grape breeding has been actively developing in recent years.

Every year, new varieties appear with good yields and high palatability, at the same time resistant to diseases and low temperatures. Thanks to this, viticulture is gaining popularity in the south in the Central European zone.

The date of harvest affects the taste characteristics of the wine. Equally important is the time of day. The fruits are harvested when the grapes have reached their full maturity and contain the most sugar.

However, over-ripening should not be allowed. At the same time, in the northern regions it is customary to use more sugary fruits (for a greater strength of the drink - for example, like). In the southern regions, on the contrary, unripe grapes are used for table wines.

How to determine the maturity of grapes

Experienced winemakers use a refractometer or hydrometer to determine the exact sugar and acid content. Brushes are taken from different places in the vineyard (from the north, south side, at the top and bottom of the bushes) to determine the average parameters.

When it is not possible to use them, the level of maturation is determined by a taste test. For white and light table wines, it should be more acidic and less sugary. This must be taken into account and the moment should not be missed, since in the warm southern regions of Russia, grapes quickly lose acidity. However, too unripe will reward the wine with an unpleasant grassy taste.

For dessert, semi-sweet wines, the fruits are best picked when overripe, as these grapes will have more sugar. In some cases, to give a bright raisin flavor to the wine, the fruits completely wither.

How and at what time the grapes are harvested

The grapes are not harvested in rainy weather or too early, when the morning dew has not yet left the fruits. It has been observed that grapes harvested before noon give more flavor.

The grapes are harvested in several stages as the fruit ripens. Such a selective collection is more troublesome, but gives better results in winemaking.

When the fruits are harvested, they must be sampled, damaged or rotten brushes are removed. For the preparation of red wines, it is better to separate also poorly ripened or too overripe brushes: in the first case, the wine can turn out sour and rough, and overripeness reduces the amount of colorants.

Rotten berries increase the risk of wine diseases, make coloring tannins insoluble. This rule also applies to wooden utensils. Therefore, it is worth excluding the use of barrels with rotten rivets.

Combs of grapes increase the intensity of the color of the drink, increases its lifespan, but also gives the young wine a coarseness. Usually combs are removed, but there is an exception to every rule, for example, .

How to grow grapes in the Moscow region and central Russia Litvinova Tatyana Aleksandrovna

Collection, storage, packaging and drying of grapes

Improving the quality of the grape harvest

There is a certain set of operations that allows you to improve the quality of the crop.

Techniques that allow the grapes to receive the maximum amount of heat: the use of southern slopes for planting, protecting the bushes from the winds; planting grapes near the walls of houses, sheds, etc. - about 40 cm from the foundation, and not in an open area ( wall culture). You can build portable wooden or slate shields up to two meters high. In this case, it is desirable to plant the bushes from west to east, and place the shields on the north side of the bushes at a distance of half a meter.

"The reaction to temperature in a grape plant is so sensitive that even the height of the bunch on the bush is of serious importance." (Famous viticulturist T. G. Kataryan)

Vine growers all over the world know the wall culture of grapes in the town of Tomry, which is located near Paris. There, in the 18th century, three-meter stone walls were built ten meters apart, and three rows of grape bushes were planted between the walls. The walls were whitewashed with lime so that the bushes could receive more reflected heat. Thanks to these tricks, there were always early grapes on the royal table.

Thinning grapes. It is necessary to remove some of the clusters in a timely manner, of course, to remove those clusters that are worse.

On a three-year-old vine, no more than three clusters should be left, on a four-year-old - no more than 5.

“Traditional pruning is too harsh a test. If a grower cuts ten to fifteen percent fewer branches than the standard recommended pruning, and thins out the bunches in early spring, their vines in their vineyard will be stronger and healthier, and their harvests will be more abundant and of higher quality.” (Viticultural scientist CJ Alli, University of California at Davis)

Even 50 years ago, scientists from this university proved that reduced pruning plus thinning of clusters doubles the yield and improves the quality of the berries.

In early autumn, it is recommended to gradually cut off the lower leaves - while the clusters receive more sun, and the air inside the bush circulates better. (Important: the leaves should not be cut off all at the same time - the clusters can be sunburned.)

Clusters should be inspected a couple of times a week and any damaged berries should be removed.

Timely comprehensive care of grape bushes: watering, fertilizing, working with the soil, green operations on the bush, vaccinations can significantly affect the quality of the fruits obtained.

Vintage

Grapes should be harvested gradually, as different varieties ripen at different times.

question answer

How do you know when it's time to harvest the grapes?

1. In varieties with white berries, the berries become transparent and light. A pruin appears on the skin of the berries.

2. In varieties with berries of blue, pink, purple, etc., the berries acquire a characteristic color.

3. Muscat varieties, as well as the so-called Isabella varieties, have an appropriate aroma.

4. The pulp of ripe berries can be easily separated from the stalk.

Table grape varieties are recommended to be harvested in warm, dry weather. Clusters need to be cut with secateurs or scissors, holding the comb by the leg, do not touch the berries with your hands, so as not to erase the spring on them - a wax coating. Clusters of grapes prior to their storage are placed in boxes or in baskets, the bottom and walls of which must be lined with grape leaves or paper.

Keeping grapes fresh

Where and how to store freshly harvested grapes? In a dry and dark basement, cellar, attic. It is desirable that these rooms can be quickly ventilated, so that it has "supply and exhaust ventilation with a natural impulse." The temperature is desirable constant, from 0 to 4 degrees Celsius. Experts recommend that a couple of weeks before laying the grapes for storage, disinfect the storage by fumigating it with sulfur, and then whitewash the walls and ceiling with a solution of lime with the addition of copper sulfate. 30–50 g of sulfur are burned per 1 cubic meter of the room. During disinfection, the storage is tightly closed for 2 days, after which it is well ventilated until the smell of the preparation disappears completely. To prepare a solution for whitewashing, take 2 kg of slaked lime and 100–150 g of copper sulfate in a bucket of water.

Clusters must be laid in a single layer in boxes with a slatted bottom or on slatted shelves covered with a thin layer of dry straw. Bunches can also be hung on wires. You can also store on green ridges if they are cut with part of the shoot. The escape must be lowered into a bottle of water; the bottle must be positioned and fixed on a special stand obliquely. The bunch must not touch any object. (It is advisable to add a few pieces of charcoal and a little salt to the water so that it does not spoil.)

Clusters should be inspected frequently, spoiling berries should be removed, bottles should be topped up with water or changed. Varieties such as "Chasla", "Isabella", "Lydia" can be stored even until January-February, experienced growers say, based on their practice. But it is important for us to keep the grapes fresh for at least a month and a half, to be honest, it is difficult to claim more, because grapes do not tolerate long-term storage very well.

Drying grapes

dried grapes- just a storehouse of potassium salts, which are useful for the cardiovascular system. Such grapes are a blood circulation booster. It contains many nutrients, vitamins, trace elements.

For drying grapes take sweet varieties. If we dry seedless varieties, we get sultana if varieties with seeds - raisin.

Eat two main drying methods grapes.

Method one: Dry in the sun (ex. on the roof, etc.). Berries dry quickly, the taste is good. The berries are dried in bunches for about 3 weeks, turning them over every two to three days.

Method two: using hot water. For 10 liters of water you need to take 50 g of soda. Boil water, add soda, dip grapes (one or two) in a boiling solution for 3–5 seconds, rinse with running water and spread the brushes on a tray, plywood, etc. You can hang the bunches on a rope, then you won’t need to turn the brushes over (as in the case of their location on a horizontal surface). Dry from a week to two. Then you will need to cut off the branches from the bunches and store (preferably in the refrigerator).

Grape juice

Experts say: grape juice is the best of all fruit! Its action is tonic and tonic, bactericidal and diuretic, laxative and diaphoretic, reduces high blood pressure and reduces the amount of cholesterol in the blood. It is indispensable for nervous exhaustion, improves muscle tone in general and the heart muscle in particular. Glucose and fructose contained in grape juice are absorbed by the body directly. The juice contains a lot of biologically active substances and vitamins. Another great property of grape juice is that there is no longer a skin in it, so gases in the intestines are not formed. Red grape juice contains a lot of potassium and vitamin C. 200 g of this juice contains a daily dose of vitamin B, and this vitamin increases our resistance to stress. White grape juice is good for unloading diets. Nutritionists recommend drinking juice an hour before meals 3 times a day. Both white and red juice can be prepared from any grape variety. The best juices, experts say, contain 15–20% sugar, and their acidity is 7–10 g/l.

Determination of sugar content and acidity of grape juice

To determine the sugar content of grape juice, you need:

From each bush, take two or three berries from the upper, middle and lower parts of the bunch of grapes, put in a two-layer gauze bag and squeeze the juice.

Let the juice brew for a couple of hours.

Pour juice into a glass cylinder with a volume of 250 to 500 ml for two thirds of the volume.

Lower the hydrometer into the cylinder.

Hydrometer- This is a device that shows the specific gravity of the juice. They are sold in stores. We need hydrometers with divisions from 1000 to 1080 or from 1080 to 1160.

The hydrometer should not come into contact with the walls of the cylinder and with its bottom. When taking readings, the eye should be at the level of the division where the tube protrudes from the juice. The reading is made on the lower level of the surface of the juice (on the lower meniscus).

Dip a thermometer into the juice. If the juice temperature is above or below 20 °С, to the readings of the hydrometer, respectively, add or subtract an amendment - 0.0002 for each degree of temperature.

Using the special table below, you can determine the sugar content of the juice, as well as the strength of the future wine.

To determine the acidity of juice, you need:

Buy in the store a 30 cm3 graduated burette, a 25 cm3 pipette, a metal stand with a holder, an alcohol burner, a 50 cm3 cone or glass, 1/3 normal alkali solution (this means that 1 liter of solution contains 13.33 g NaOH, acidity is determined in grams per liter), litmus paper.

Drop 25 cm3 of juice into a flask with a pipette, then warm it up a little on a spirit lamp. Then we shake the juice continuously and add the alkali solution dropwise from the burette to the juice until the reaction becomes neutral. The neutrality of the reaction is determined with litmus paper: a drop of juice is applied to it. With an acid reaction, purple litmus will turn pink, with a neutral reaction, litmus paper will stop staining.

The number of cubes of 1/3-normal alkali, which was used to titrate 25 cm3 of juice, will correspond to its acidity in grams per liter. At the beginning of the titration, it is necessary to fix the level of alkali in the burette in order to determine the number of cubic centimeters of alkali that we took for titration. It is advisable to do the titration 3 times in order to calculate the average acidity of the juice. question answer

How to make grape juice?

1. Wash the bunches, dry. Separate the berries from the ridges, crush the grapes with your hands, place in a bag of two layers of gauze and twist it on both sides, then squeeze the juice into an enameled container and heat to 80-85 ° C. Pour into jars and sterilize at 85 ° C for about 20 minutes. Roll up the banks. You can not sterilize, but heat the juice in a saucepan to 95 ° C and pour it into hot sterilized jars. Fill the jars to the maximum and turn them upside down for two hours. Store in a cool place.

2. Place the berries in a saucepan and crush (for example, with a pestle). Press raw 3 times. After all the pressings, pour the juice together, strain through a cloth or two layers of gauze, heat to 95 ° C and pour hot into bottles or jars, then cork or roll up. To sustain 20 minutes in water at a temperature of 85 °C for pasteurization.

Grape juice precipitates during storage. His called wine stone- These are small crystals that crunch on the teeth. The sediment is harmless, its formation does not reduce the quality of the juice. You can drain the juice from the sediment before use, or you can not drain it.

Grape Recipes

Grape jam

1 kg of sugar

1 kg of grapes

0.5 lemon,

2 glasses of water.

Prepare syrup from sugar and water, dip grapes without seeds into it and cook for 10 minutes over low heat. Then, over high heat, bring to readiness, add lemon juice, let it boil, remove the foam. Pour hot into jars.

Grape juice jelly

1 liter grape juice

4 cups sugar

Juice of 2 lemons.

Pour the washed grapes with a small amount of water so that the water covers the berries. Cook until tender, strain. Add sugar to the juice, cook until the volume is reduced by a third. Pour in lemon juice, bring to a boil. Arrange hot in jars.

grape ice cream

50 g grape juice

2.5 st. l. milk,

10 g sugar syrup

50 g creamy ice cream.

Mix everything in a mixer for 1 minute and serve immediately.

grape cocktail

2 glasses of water

4 tbsp. l. Sahara,

2 glasses of grape juice

2 tbsp. l. potato starch,

0.5 glass of wine.

Pour water into a large bowl, add sugar and bring to a boil. Then pour in the grape juice and starch diluted in red wine, bring to a boil and cool.

"Wine in love with us is beautiful"

Grape wine is really in love with us - it gives us health and joy. Other substances important for health are added to the vitamins of the grapes in the wine after its fermentation. Good wine will help treat anemia, improve blood pressure and appetite.

Wine must be made from technical (wine) or universal grape varieties. Table varieties will not give such a beautiful bouquet of wine as these varieties give. The most suitable varieties for making wine are those that have a high sugar content and juicy pulp. For dry wine (both white and red), grapes with higher acidity and lower sugar content are suitable than for dessert wine. For dry red wine you need grapes with black berries. Important: it is unacceptable to use immature, rotten, moldy berries for making wine.

I make wine from Lydia and Isabella.

homemade wine recipe

1. Fold the berries into a large enameled pan.

2. Crush the berries with a regular pestle.

3. Drain the resulting juice (it will be on top, and the cake will be at the bottom) through a colander or gauze.

4. Drain the juice into special bottles (5-, 10- or 20-liter). You need to pour on 2/3 of the container. After pouring the juice, the bottle must be corked with a lid, in which a hole should be made and a tube inserted into it. The tube will release carbon dioxide. The tube (it should be blown out) must be lowered into a jar of water. The cork must be very tight so as not to let air through. For good sealing, you can close the cork with ordinary plasticine.

5. Put the bottles in the cellar (temperature plus 5 °С) for fermentation for 2–3 months. Periodically it is necessary to check whether the water in the jar is gurgling. If the bottle is in a warm place (in your kitchen), you need to pour the juice not by a third, but by a little less than half the bottle.

6. After 2-3 months, the wine stops "playing". We got dry house wine. It can be strained and drunk. The strength of dry homemade wine is about 5 degrees.

7. If you want to drink stronger and sweeter wine, you need to do the following: drain the wine from the bottle into a large container, but not completely (there will be sediment in the form of turbidity and cream of tartar at the bottom of the bottle), add 100– 150 g of sugar and stir the sugar thoroughly - until it is completely dissolved.

8. Pour the resulting drink into the washed dry bottles and cork again.

9. After a month, when the wine ferments, it is necessary to pour the resulting wine into bottles and close with corks. The strength of this wine is 11-13 degrees. This text is an introductory piece.