What to do if the grape pulp is very thick. Preparation of red table wine materials by fermentation on the pulp. Preparation of containers and equipment

Homemade wine is distinguished by a variety of flavors, economical preparation process. The fermentation rate of this drink depends on many factors.

To obtain excellent results, experienced winemakers must follow the techniques common to each fermentation process.

Wine and yeast found on the peel of berries and fruits are responsible for the fermentation (fermentation) process, which process fructose and sucrose and transform their alcohol. In addition to alcohol, carbon dioxide is released during fermentation.

There are many recipes for making homemade wine. It can include not only traditional grapes, but also any fruits and berries suitable for making wine according to their taste.

To improve the fermentation process of a drink made at home, when choosing berries and fruits, you should consider:

The ripeness of berries and fruits;
The variety of the selected crop;
Taste that should be sweet enough;
Berries and fruits must certainly be fresh;
The dishes, as well as the items needed for cooking, must be clean;
Temperature conditions. It has its own for each type of house wine;
Tightness of the container and water seal. Preference should be given to glass, plastic or wooden containers;
Prepare a water seal. You can do it yourself with a straw or a medical glove, and you can also buy a ready-made water seal in a store.

Attention! With the wrong choice of raw materials from which the future wine will be infused, the whole process can become complicated. In most cases, inexperienced winemakers have to additionally add sugar to the drink, as well as dilute yeast, while calculating their amount is quite difficult.

Apple

Apple wine can be based on any sort of apple, as well as any combination of varieties: sour and sweet flavors will be interesting to interact with each other.

The main requirements for the selection of apples will be their ripeness and juiciness.

This cooking method is one of the most budgetary, especially for owners of their own garden plots:

The container should be filled with apple juice so that 1/4 of the container is free for foam and carbon dioxide to escape. This rule applies to the preparation of all types of homemade wine.
The optimum temperature for apple wort is 20-22 degrees.

Fermentation of apple wine is 30-60 days. The end of the process is determined by the absence of gas evolution and the appearance of sediment.

Apple wine has a slightly tart, bitter taste, so it needs to be filtered and kept for another 60-120 days in a cool place. As a result, you should get a drink of a beautiful amber color with a great apple smell and a strength of 10-12%. You can store apple wine no longer than 3 years.

Reference!If apple wine has been played for more than 55 days, to eliminate the bitter taste, the wine must be poured into another container without sediment and left to ferment further. This applies to the fermentation of all types of wines.

How to make homemade apple wine and how long it should ferment is described in the video:

From the pulp (from the cake)

Pulp (cake) - is a berry or fruit mass together with juice, pulp, skin, seeds of berries or fruits, remaining after their processing. Pulp wine is one of the most economical methods of winemaking.

It can be prepared from almost any berries and fruits:

raneta,
rowan,
currants,
apricot,
pears.

The peculiarity of making homemade wine from the pulp is the temperature of its aging. It should be at least 27 degrees, since the wort is rather heterogeneous and hard. The infusion of the wort from the mash, as a rule, is carried out in open containers using yeast.

At the same time, the grape mass forms a "cap" and rises to the upper part of the vessel, the container in which the wort is infused.

To avoid the decay process, two fermentation technologies are used:

Fermentation "with a floating hat" from the pulp;
Fermentation "with a submerged hat" from the pulp.

When choosing the first method of fermentation, the mass should be shaken daily from 5 to 8 times a day for 5 days in order to prevent the formation of vinegar and activate the coloring matter of fruits or berries.

The second way is the most simplistic. - it is necessary to press down the resulting "cap" using a fine grate to a depth of 30 cm. It is also necessary to stir the entire mass, but the stirring frequency should be 2 times less than in the first method.

Attention! With the first method of fermentation, the wine from the cake turns out to be the most saturated both in color and in its taste.

Delicate taste of Isabella grapes

Isabella is known for its high yields and is widely used in homemade wines.

Sugar should be added at the rate of 100-300 grams per liter. Sugar is added in several steps. It is divided into 3 parts. The first half is added at the beginning of cooking, and 5 days after the start of fermentation, another 1/3 of the sugar is added. The wort is stirred and allowed to ferment again. After another 5 days, add the third part of sugar.

The ideal temperature for fermentation is 16-22 degrees.

The fermentation process of wine made from this variety lasts 35-70 days.

Reference! Isabella wine is banned in the European Union due to its high content of hydrocyanic acid and methyl alcohol. However, this grape has long been a popular homemade drink. The recommended daily intake is no more than 200-300 ml.

The features of making a fragrant drink from Isabella grapes are described in the video:

Plum

For the preparation of a wine drink from plums, it is better to use sweet varieties or combine sour varieties with sweet berries.

The amount of sugar depends on the sweetness of the selected variety and varies from 100-350 grams per liter. Sugar is also added in stages, as in the preparation of apple wine: at the beginning the first half, and every 5 days the remaining parts.

Homemade plum wine should ferment in a dark place with a temperature of 18 to 26 degrees.

Attention! Wort fermentation takes about 60 days.

The process of clarifying plum wine takes about 3 months, however, it is impossible to achieve complete transparency of the drink due to the high content of pectin in it.

The shelf life of plum wine is no more than five years.

The features of fermentation of plum wine are described in the video:

Of thorns

Wine made from thorny plum or prickly plum is only slightly inferior to grape wine.

Raw berries are not consumed, so making wine is the best way to use them:

The berries must be used whole, mash them together with the pit and dilute with water 1: 1.
The mass must be put to ferment in an open container, covered with gauze, and then strain with a fine sieve.
The acceptable fermentation temperature for thorns is 20 degrees.

The wort is infused for 45 days, then poured into bottles and kept at a temperature of no more than 16 degrees for 8 months.

The result is a deep ruby \u200b\u200bwine with a tart aroma.

Important! Sugar will have to be added in a large amount due to the taste of the thorny. About 200-250 grams per 1 liter, sometimes more - 300-350 grams.

Red

For the preparation of red wine, you can use a huge amount of red berries, berries with black, blue color and their combinations.

Red wine is the most common home-made variety.

Fermentation of red wine must take place at a temperature of 17-18 degrees for 35-45 days.

Then the wine must be “removed from the lees”. The finished drink is aged for at least 1 month at a temperature of 10-14 degrees.

Important! You only need to cook red wine in plastic or wooden dishes! Stir and grind the berries with a wooden spoon or mortar. It is also necessary to seal the finished drink with a wooden stopper and store it in a lying position.

White

A peculiarity of the preparation of the drink is that natural yeast contained in the berries of white grape varieties is used as a leaven.

Fermentation temperature should vary between 15-20 degrees. The fermentation process itself is quite long and will take about 2 months. In the case when fermentation does not start or suddenly stops, you will have to add yeast, special sourdough or a little raisins to the drink.

To obtain a semi-sweet white wine, it is necessary to interrupt the fermentation process shortly before its end in order to retain some of the sugar. To do this, you need to sharply raise or lower the temperature of the wort.

Then it is necessary to remove the formed yeast and put the wort on 7-14 days in a cool room. After that, the wine must be "removed from the sediment" and poured into a glass container.

Attention! The process of "clarification" of white wine is quite laborious: to give the drink transparency and achieve the desired taste throughout the year, it will need to be "removed from the sediment."

What is special about dry wine?

Dry wine differs from the preparation of other wines by its low sugar content, and yeast cannot be used in its preparation.

Therefore, the choice of berries should be approached most carefully:

They should be sweet enough.
Among the grapes, you should choose such varieties as Kadarka and Red Muscat.
It is advisable to have a special device for checking the sugar level - an aerometer. 15-22% is the optimal percentage of fructose in berries.
The ratio of sugar and berries is 1: 100.
Harvesting is necessary in dry weather, otherwise the amount of necessary "natural" yeast will not be enough.

The fermentation process is the complete absorption of fructose and its conversion into alcohol by the yeast.

The fermentation temperature of the wort for dry wine is not lower than 20 and not higher than 27 degrees.

Reference!By adding the greatest amount of sugar to dry wine, you can get dry semi-sweet wine.

Factors affecting the duration of fermentation

Duration of wine fermentation depends on the following factors:

Varieties and quantities of raw materials selected for the production of wort;
"Activity" of yeast fungi;
Tightness of dishes and water seal;
Indoor temperatures.

On average, the fermentation process takes from 1 to 3 months. After that, the homemade wine is ready to drink, however, to make the taste more pleasant, most wines must additionally be aged in a cool place for 1 to 8 months.

Temperature regime

The wort temperature determines the vital activity of fungi, which are responsible for the fermentation process. At a low fermentation temperature, the process slows down, and at an elevated one, most of the fungi may die and the whole process will stop.

Each type of home wine has its own temperature regime.

The optimum fermentation temperature is 15-27 degrees. You need to put the starter in a specially designated place where the temperature will be stable.

Important! Temperature changes, for example, at high daytime and low at night, also adversely affect the entire process. Therefore, the temperature of the wort should be maintained using a 3-degree interval.

At what temperature the wine ferments is described in the video:

What if fermentation has stopped?

It also happens that the fermentation process may stop or not start at all. To understand the order of further actions, you need to find out the factors hindering fermentation.

Let's consider step by step what to do:

Step 1 - Check the sugar level in the wort. This can be done using a special device - a hydrometer. In the absence of such a device, you can taste the wine - it should be sweet, but not too much. Granulated sugar must be added at the rate of 50-100 g per liter of liquid.
Step 2 - Make sure there is no mold. This is possible only if the rules of hygiene are not observed in the preparation of the drink. In this case, you can try to remove mold if it is present in small quantities.
Step 3 - Make sure the container is tight and, if necessary, close the lid or water seal more tightly.
Step 4 - Make sure that the wort is kept at the optimum temperature and in a room free from sudden changes and drafts.

Reference! You should not immediately pour out the harvested wort, first make sure that you have done everything possible to restore the fermentation process. Great wine doesn't always turn out right the first time. To add strength to the drink at the final stage, you can add alcohol to your taste.

What to do if the wine has stopped fermenting is described in the video:

The process of proper fermentation of wine is quite laborious. It is necessary to take into account all the factors affecting it, then you will get a delicious homemade drink.

When preparing a drink according to the same recipe, you are unlikely to get an identical taste. Each time you will discover more and more new flavors. Using the above information, you will certainly get a wine of the "highest standard"!

There are several ways to create high-quality and tasty wine. The traditional method is based on the use of two main ingredients, grapes and sugar, which are enough to make a good drink. However, other, more specific products can be used for its manufacture. One of such technologies is grape pulp wine. Many connoisseurs even claim that it has a more delicate taste and delicate aroma.

Pulp production, processing and primary fermentation process

Any homemade wine recipe consists of several successive stages, the observance of which guarantees a quality drink. However, besides him, the winemaker still has some by-products. One of them is grape cake, which most people just throw away in the trash.

At the same time, this should not be done, since such a pulp contains a large amount of useful substances and active enzymes that can restart the fermentation process. Using such a specific product, you can get a secondary wine that will in no way be inferior to the previously prepared original.

Pulp is a rather peculiar product obtained from fresh grapes. At the same time, its feature is a high concentration of wild yeast crops or wild yeast, which are responsible for the activation of fermentation and the processing of sugar into alcohol.

Thus, a winemaker can make much more homemade alcohol from one grape harvest, with the right attitude to raw materials. We are talking about homemade wine made from grape juice, as well as about alcohol obtained from the remaining cake.

1. The harvested berries are removed from the twigs and put into any non-metallic container, since grape juice is highly acidic and quickly reacts with the iron walls of the dish.

2. The peculiarity of grapes is the natural layer of yeast that covers the skin of each berry. It is he who activates fermentation and is responsible for its full flow. Therefore, the harvested berries do not need to be wiped or washed in order not to damage the natural wild yeast.

3. The grapes are well sorted out for spoiled, moldy and rotten berries, which must be removed. Their entry into the wort can not only spoil the taste of the drink, but also lead to the development of pathogenic microflora.

4. Prepared berries are squeezed by hand or with the help of mechanical devices, like a meat grinder or juicer.

5. In the processed form, they are poured into a glass container, and a kind of barrier made of a cotton cloth flap or 3-4 layers of gauze is installed on its neck. It protects the raw material from the penetration of various beetles and guarantees a full access of oxygen, which is necessary to activate fermentation.

6. The container is transferred to a darkened warm place and left there for 3-4 days. At the end of this period, the yeast will begin to work, and the fermentation process will proceed in full force. Excessive foaming, large amounts of gas and hiss are the main signs of a reaction.

7. The pulp is separated from the juice with a gauze or colander, and its remains are carefully squeezed out.

As we said above, the squeezed juice is used for further wine making. The pulp, which includes a huge amount of yeast cultures and essential components, is set aside. By the way, such grape cake can be used to make excellent grappa or chacha. The choice of the name first of all depends on which national traditions you decide to use: Italian or Caucasian. If you are closer to people from the Apennines, then be sure to read the article "Grappa - a recipe at home."

A simple recipe for recycled wine

Secondary wine, of course, is not so bright and rich in comparison with the primary one, which is based on fermented grape juice. However, a certain charm is also present in it. A fairly simple recipe based on the use of several ingredients will help to make peta wine from grape cake:

grape pomace;
sugar;
water.

Step by step sequence of actions.

1. Pressing the grapes makes it possible to obtain pure juice, which is used for further wine making. At the same time, wine can be re-prepared from the remnants of the pulp, due to its richness. However, for this you need to add sugar and water to it.

2. The amount of water, which the extracts are diluted with, is equal to the volume of the drained juice, that is, if during the initial draining process 5 liters of juice were obtained, then to obtain peta wine, add the same amount of water. In this case, the mass of sugar is determined based on the required strength of the future drink, and varies within 200-300 grams per liter of liquid.

3. Sugar is dissolved in water and poured into a container with grape pomace. The wort is mixed well and covered with several layers of cheesecloth. In this position, the container is sent back to a dark, warm place and left there for 3-4 days.

4. During this time, re-fermentation should be activated, which can be determined by its characteristic features. If the reaction proceeds weakly or did not start at all, then wine yeast, which is a concentrated fungus, is added to the pulp.

5. A water seal with a gas outlet pipe or a medical glove with a pre-made hole in one of the fingers is installed on the container. In this position, it is transferred back to a warm, dark place and left there for the next 40–65 days.

6. The process of fermentation of grape pomace takes a little longer compared to juice. Moreover, it must be carefully controlled, since berry seeds contain hydrocyanic acid, which is a poison. Therefore, as soon as the pulp becomes colorless and sufficiently compressed, it must be removed. To do this, drain the liquid through cheesecloth or a colander.

7. After that, the wort from the grapes of the second pressing is poured into the fermentation tank, closed with a shutter and left in a dark, warm place until the end of fermentation.

8. At the end, a small layer of sediment will fall out on the bottom of the container, which is filtered through a small rubber tube.

9. The finished second wine is bottled and lowered into a cool cellar for 3-4 months, during which the drink will become lighter and more aromatic.

10. After this time, a small layer of sediment will fall out to the bottom of the bottles, which is also filtered out using a rubber tube. The finished wine is bottled again and lowered into the cellar for long-term storage or can be served at the table.

The strength of a young wine will be 8-11 degrees, and its shelf life reaches 2-3 years.

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The first filtering of alcohol is done immediately after the end of active fermentation (depending on the type of wine, the duration of the process ranges from 35 to 55 days).

You yourself will determine the exact moment of removal from the sediment by the characteristic manifestations:

the rubber glove worn on the container was blown off;
the water seal has stopped gurgling, that is, carbon dioxide is no longer emitted into the dish with water;
the wine has changed its color, that is, it has become transparent;
a precipitate formed at the bottom.

Important! If fermentation lasts more than 55 days from the time the shutter was installed, then it is necessary to remove the wine from the sediment as soon as possible in order to prevent the emergence of a bitter taste of the drink. To do this, you must drain the drink and put it under the gate again for further fermentation at the same temperature.

This is especially true for apple wine, and in order for the apple wine to get an amber hue, it is better to place it in a lighted place for further fermentation (for example, a balcony).

It is also important that it is not recommended to remove alcohol in the phase of active fermentation, since the remaining live yeast bacteria are removed during the filtration process, and, therefore, fermentation will stop.

Home wine filtering rules

Before proceeding with the cleaning procedure itself, you need to find out how often grape wine should be removed from the lees, so that, for example, not to suspend the fermentation process.

Experts in this regard say that there are three transfusions in total:

The first filtration coincides with the end of the active fermentation of the drink. This happens when the odor trap stops bubbling and the wine gradually begins to brighten

It should be noted that if fermentation has not stopped after a month and a half - 50 days - it is necessary to remove the homemade wine from the lees as soon as possible in order to prevent the appearance of bitterness. After that, place the container with alcohol under the water seal again to complete the fermentation process.

These recommendations should be taken into account by those who are faced with the problem of how to remove apple wine from the sediment. Moreover, so that later the liquid becomes lighter, bottles with alcohol should be placed in a relatively lighted place - for example, on a balcony.

Experts recommend carrying out the second stage of cleaning after at least two months. Experts emphasize that after 60 days, you can no longer be afraid to disrupt the fermentation procedure - that is, to stop this chemical reaction.

The final stage is carried out three months after the second transfusion. However, if you manage to get rid of the turbidity during the previous phases, you do not need to repeat the procedure.

Depending on what raw material the drink was made from, the masters decide how often to remove the wine from the lees. There is a standard rule for most types of this alcohol: filtration should be carried out at the moment when a cloudy layer of 3-5 cm has formed on the bottom of the container.Further, cleaning should be carried out once every two weeks, if the substance was only sent for aging. In the future, it will be enough to filter the liquid once a month.

The drink is considered completely ready when the winemaker no longer sees sedimentary flakes at the bottom of the vessels. This will be a signal that you can safely pour alcohol into storage containers.

It must be remembered that tartar may form during the aging of the liquid. This noble sediment is not filtered off at this stage, since it indicates the naturalness of the product. In addition, these elements do not affect the taste of the drink at all. The stones are removed immediately before drinking homemade alcohol: the valuable substance is simply poured from the main container into the decanter.

How to remove sediment from muddy wine

After aging, the wine is clarified using the so-called "pasting": casein or egg white is introduced into it, forming an insoluble precipitate with unwanted substances. Then the wine is passed through a mechanical filter and bottled. Before cleaning muddy wine, you need to make sure that there is no mold and mildew.

As a rule, well-refined wines are not able to subsequently improve their quality, although they better tolerate transportation and temperature changes, while slightly clarified wines are easily vulnerable, but age well in bottles, while developing additional aromas. This is confirmed by the sediment inherent in expensive high quality wines.

The finished wine should be crystal clear, even with a slight haze, it is considered a product of low quality. After the vigorous fermentation stops, the wine must be drained from the sediment, filtered and poured into a dry, clean bottle of slightly smaller volume, filling it completely to the neck. Approximately 3 days before pouring, the dishes with the finished wine are raised higher and if the wine after moving it does not show signs of fermentation, then it can be poured. Pouring before removing sediment from the wine also helps to air the wine.

Wine can be poured using a rubber tube. To do this, one end of the rubber tube is lowered into a bottle of wine so that it is above the sediment level, and the other end is lowered into a clean bottle and a slight suction of liquid is made. The dishes filled with wine must be tightly closed with a water seal and placed in a cool place at a temperature of 10-12 degrees to continue the quiet fermentation, as a result of which the wine matures and brightens.

This fermentation lasts 3-4 months on average. At first, the appearance of bubbles occurs at approximately the rate of 1 bubble in 10-15 minutes, and by the end of this period, fermentation completely stops. Then the cork with a water seal must be replaced with a cork stopper and the wine should be left in the same cool room for a while. This process is called aging. A sediment is gradually released from the wine and settles to the bottom of the dish. The wine lightens more and more, its taste becomes more and more pleasant. But it still has the smell of native fruits. During aging, some of the wine alcohol turns into ethereal compounds and gives the wine its own specific taste and aroma, that is, the wine's bouquet is gradually formed.

Insidious wine sediment

Therefore, after the end of the vigorous fermentation, it is necessary to remove the wine from this pernicious sediment as soon as possible. There is no sense in delaying a week or two. This should be especially remembered when making light dry wines, because such wines spoil quite quickly, not like strong dessert ones. So, we come close to the process of pouring or removing wine from the lees. Well, let's figure out how to do it correctly.

Removing wine from the lees is not a complicated process. However, this sediment is quite insidious - you slightly stir the dishes and it can become cloudy and partially dissolve in the wine. To avoid this, a couple of days before removing the wine from the sediment, we take the fermentation tank and put it on something crushing it above the floor about half a meter, well, for example, on a bench or on a stool.

How to properly strain plum wine from the sediment after fermentation winemaker tips

There are some peculiarities of straining a homemade drink made from different fruits. For example, most winemakers are interested in how to properly strain plum wine. A sign that signals that it needs to be filtered is the appearance of foam. This is most conveniently done with gauze folded in several layers.

There are many expert points of view on how to strain wine after fermentation. Some people think that it is better to do this right through the small holes, while others are of the opinion that it is necessary to gradually reduce the size of the hole so that the color of the drink is cleaner and brighter. But still, how to strain wine from sediment is an individual matter. This process is influenced by many factors: for example, what is the main ingredient of the homemade drink or how long it will last. In such cases, a real winemaker must “feel” his creation and independently decide how to carry out all the necessary procedures.

Now we know how best to strain wine at home to get a drink with irresistible taste and color. These tips will help both winemakers with little experience and experienced craftsmen.

Removing wine from sediment

A thick layer of loose sediment that has settled on the bottom of the dishes consists mainly of dead yeast fungi and can quickly decompose or rot, and the wine will communicate an unpleasant taste and bitterness, as well as dregs, which are not always possible to get rid of later.
Therefore, young wine should not be kept on lees for more than 2 weeks.

This is especially important for slightly acidic light table wines, which spoil faster than stronger and sour wines. To remove this sediment from the wine, the wine is transfused

For this day, 2-3 before pouring, the dishes with wine are set higher, for example, on a table, stool, bench, etc. They start pouring only when the wine has completely calmed down after this rearrangement.
For pouring wine, you need to purchase 1-1.5 meters of rubber tube with a thickness of a finger (rice). Then, after removing the fermentation tongue and cork from the dishes, one end of the tube is dipped into the wine so that it does not touch the sediment. The other end is dipped into a bucket, bowl, other utensil, or inserted into the throat of another bottle (rice). The wine is sucked through a tube and poured so that the drained wine is slightly less than the fermented wine.
In order for the wine to be better ventilated, it should be poured out of the tube in a thin, possibly longer trickle (for this, the dishes with wine should be placed higher) or even slightly sprinkled.
The sediment left in the vessel after pouring contains a fairly significant amount of wine. To use it and clear it of turbidity, the entire sediment is shaken and poured into a bag sewn from flannel or from a thick napkin canvas and fixed on the tragus or between the legs of an inverted stool (Fig).
In this case, the wine will be filtered and drained into the bowl underneath, rather clean and transparent. This strained wine is added to the wine poured through a tube. While the wine is being filtered from the sediment, you need to prepare new dishes for the poured wine. If there are no smaller dishes, then the poured wine is placed in a prszhmuyu, of course, thoroughly washing it off the foam on the walls and sediment residues, rinsing it several times and fumigating it with sulfur.
But it is better and safer, especially if a weak table wine is being prepared, in order to avoid spoilage, pour it into a smaller bowl. The fact is that, as we have already said, when setting the wort for fermentation, the dishes are not completely filled, but only 4 / 5-6 / 7 of the volume, in addition, part of the wine is spent on the sediment. Thus, after pouring it turns out to be less and it takes up about 3 / 5-5 / 7 of its volume in the same container.
Consequently, the area of \u200b\u200bfree contact of wine with air increases and the danger of wine disease by vinegar fermentation, flowering and other diseases increases. Therefore, it is better to place the poured wine in a smaller bowl, filling it to the top, to the very throat and even to the cork, in order to reduce the risk of contact with air. Strong wines are less likely to get sick, so they can be poured into the same dishes.
If a winemaker has several vessels with wine of the same sort, then, of course, he can combine the wine poured from several vessels, which should be drained into a separate small container and saved as a reserve for topping up the drying wine in other large vessels.
The bottle or barrel filled with wine is closed again with a cork with a fermenting tongue and transferred to a cooler place for secondary, quiet, fermentation.

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For the second wine, cake is used, which remains after the preparation of juice or wine. Pomace of grapes, apples, plums and strawberries is best suited.

Reference! It is better to put the second wine immediately after receiving the cake, so that it does not turn sour.

You will need:

fresh cake - 7 liters;
water - 6 liters;
sugar - 1 kg.

Preparation:

Prepare a syrup from 800 grams of sugar and one liter of water.
Put the cake in an enamel container and fill it with syrup and water, shake. Cover with cotton cloth and place in a warm place to ferment. In the case of making a second wine, this process takes longer than when making from the virgin material.
After the appearance of foam, stir every day two or three times. Fermentation of the material takes up to 7 days. The process of preparing the wort for the drink will be completed when the cake loses color and is compressed.
After that, we filter the wort through several layers of fabric twice and pour into a clean three-quarters bottle. Add another 800 grams of sugar.
For the first 7-10 days, the odor trap is not installed, because a very active release of carbon dioxide is possible.
For 8-10 days, place a water seal from a hose or put on a glove.
The drink is placed in heat (22-27 degrees) for forty days. After that, we drain the wine from the lees, put a water seal and keep it cool for one month. After that, drain the wine from the sediment and leave in the dark for settling. This process can take up to three months.

The strength of the second wine is no more than 4-5 degrees, but it has all the useful properties, like nectar made from juice.

This wine does not last long. Therefore, they drink it immediately after preparation and keep it only in the refrigerator for a short time.

Picket acquisition technology

For picket, like petiot, they usually use pomace of dark grape varieties (red wine). A light refreshing picket is very popular in the wine-growing regions of France.

The picket is prepared by fermentation of grape pomace (pulp), which is poured over with clean drinking water. No sugar is added. This is the main difference between a picket and a petio. This drink has a strength of no more than 3-4 °, it has a pleasant refreshing taste.

The pomace is placed in an enamel pan, large bottle or barrel.
They are completely filled with cold water in order to exclude direct contact with air, this will prevent the wine from spoiling.
The fermentation of this wine material is very slow. The process must be followed. The pomace swells by absorbing moisture. If there is not enough water (it does not cover the cake), then it is topped up little by little over several days, because addition of a large amount of liquid can stop the fermentation process.
The total volume of water with which the pomace is poured should not be more than half of the wort obtained from them.
After soaking the pomace and completing fermentation, the drink is poured into clean bottles or kegs.

The picket tastes like homemade wine diluted with water (1: 1). It is impossible to store this drink for a long time, due to the insignificant alcohol content it quickly deteriorates.

Secondary wine from white grape pomace

White grape wine, unlike red wine, ferments on juice (without pulp). The cake, which remains after the extraction of the juice, has enough wine material for fermentation and a lot of nutrients.

It is necessary to place the cake in a suitable container, for example, in an enamel pot. Fill it with water (1: 1 ratio). It is necessary that at least a quarter of the volume of the container be free - during fermentation, the foam head will rise.
The conditions for fermentation should be the same as for the production of the primary product: temperature 18–250, without direct sunlight.
It will take 4 to 7 days to mimic the cake. This period depends on the grape variety, temperature and other factors. Under favorable conditions, fermentation will begin faster, so you need to monitor the wine stock and not miss this moment.
The process must be monitored and the mixture must be regularly stirred in the fermentation tank to avoid stagnation in the upper layer of the pulp and the transformation of the drink into wine vinegar.
If the fermentation process has not started or is not very active, which is extremely rare, you can add a handful of raisins or fresh unwashed grapes.
When the formation of foam begins to decline, immediately strain the mixture and squeeze the grape gruel.
Pour the resulting wort into a bottle (sulet). Add sugar at the rate of 1 kg per 10 liters of wort. After a week add the same portion, i.e. 10 kg of wort will eventually need 2 kg of sugar, which is added in two steps.
Under favorable conditions, fermentation will be violent, therefore, at this stage, it is better not to install a water seal or other devices, but simply close the neck with several layers of gauze or clean cotton cloth.
After 8-10 days, close the neck of the bottle with a medical glove (make a hole in one of the fingers with a needle). Secure the glove tightly to the neck with tape.
A month after adding the second portion of sugar to the wort, remove the wine from the sediment, pour the liquid into a clean container, put on a glove or a water seal and leave to ferment for another month.
Remove secondary wine from the lees. Pour into a glass bottle and leave in a cool dark place to lighten. This process can take up to 2 months.
Simultaneously with clarification, taste is formed.

If the taste of the removed wine is satisfactory, you can apply the following quick clarification technique: pour the wine into plastic bottles and put in a cold place (but not below minus 50). The wine will start to brighten very quickly, a sediment will fall out at the bottom. You cannot freeze wine!

As a result of all these actions, a wine drink is obtained, which in taste, color, and aroma is similar to the primary homemade wine obtained from grape juice.

These recipes will allow you to increase the yield of wine products from fresh grape berries at home. Wine from the pulp (pomace) will be a pleasant addition to your table.

How to prepare grape pulp to make secondary wine

For a quality product, ripe, juicy grapes must be selected. Dry berries, moldy or not yet ripe, cannot be taken: if they get into the wort (juice), they will spoil the taste of the whole mixture, but even worse, they can lead to the development of pathogenic microflora. Properly preparing the pomace itself is the first step towards making a secondary wine from the grape pulp tastier.
Before using the berries, do not wash, on their surface there are natural natural yeast, unique in its properties. They also allow the fermentation process to begin.
Separate the grapes from the brush, crush them, wrinkling them with your hands or using some other device. Pour the berries prepared in this way into a glass container, where the pomace should not be more than half the volume.
On the container lid, you need to install a screen made of pieces of fabric (for example, 3-4 layers of gauze). This will prevent beetles from entering the raw material, while at the same time ensuring the access of oxygen necessary for fermentation.
Place the vessel in a dark place, always warm or near a heat source, evenly warming the container. Leave for 3-4 days.
It is possible to understand that everything is going correctly by the abundant foaming, the release of a large amount of gas and, as a result, hissing. At the same time, during every 3-4 hours you need to mix this "cap" arising from the emerging seeds and skins of berries. Otherwise, the wine will become vinegar, peroxidizing.
If no fermentation is observed, you can add sourdough or wine yeast. Of course, in each wine region, professionals make secondary wine from homemade grape pulp according to a proven recipe, but there are general principles.
Separate the resulting pomace with cheesecloth or a colander from the juice, squeeze out - but not too carefully to leave the substances necessary for secondary production. The product is ready to go.

Secondary wine (second wine, "semi-wine", wine drink) is made from grape pomace (pomace).

A light alcoholic drink (laura) from grape pomace was made in ancient Rome. Currently, there are two main technologies for producing secondary wine: petio and picket.

Although in almost any area where grapes are cultivated and winemaking is developed, there are family recipes for making a second wine at home.

If the grapes are purchased, then it is necessary to use their potential in winemaking to the full. A recipe for making wine from pomace or pulp is an ebb and flow solution for home winemaking. Secondary wine is a high-quality natural drink that is much better and healthier than many varieties of wine sold in stores.

Primary grape wine is prepared in juice without adding water, only grapes and sugar. Although you can find a recipe that includes water among the ingredients, this is more the exception than the rule. To make secondary wine at home, water must be added.

Technology for obtaining petio

The method is named after the famous winemaker Petiot from Burgundy (France), who developed such a method and proposed a recipe for making wine from grape pomace back in 1854.

The recipe is very simple. Grape cake, more often dark grape varieties, is poured with cold water and sugar. This mixture begins to ferment as in the primary process. The stages of making petio at home correspond to the classic technology of making home red wines.

The second wine made from dark grape varieties, prepared by this method, is difficult to distinguish between wines made from pure grape juice.

The Petio recipe makes it possible to get a decent drink with a strength of 10 °.

Secondary wine from dark grapes

Beautiful and aromatic red wines are made from dark grapes. For such wine, a pulp is prepared, which, after the end of fermentation and pressing, can be used to produce secondary wine.

A lot of wine material, yeast cultures, and useful substances remain in the fermented pulp. It is enough to create suitable conditions (add water and sugar) to activate the fermentation process. This is a petiole recipe that can be applied at home. The amount of ingredients is easily calculated based on the volume of pomace (pulp).

If all the steps are done correctly, the proportions of the ingredients and the timing are maintained, the result is an excellent natural product. The second wine made from pulp will have a less intense shade, lighter aroma and taste.

You can make some additions to the recipe, for example, add a little raspberry, cranberry or black currant to improve the color of the wine.