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Homemade wine will warm you up on a winter evening and will retain the warmth of a sincere conversation with friends for a long time.
Natural ingredients, the energy of the housewife’s love and the sun will do their job. Homemade wine simply cannot do any harm. This alcoholic drink will appeal to both guests and family. There are many varieties of grapes, but the drink made from dessert sultanine is preferred by all winemakers. This is a well-known sultana, with very small, almost invisible seeds. Amazing wines are created from it:
- table dry;
- delicious dessert;
- sweet fortified.
They do it in season grape wine, and when there are no fresh berries, they are replaced with raisins, which are easy to purchase in the grocery chain.
Let's get started with home winemaking
Those who have already made sultana wine at home try to make their own starter. Store-bought yeast can fail. If they are “weak”, then fermentation slows down and oxidizes. Instead of a good leaven, you get vinegar. Therefore, we will make a high-quality analogue of yeast from sultanas:
- Pour sultana berries (200 g) into a bottle with a large neck and sprinkle sugar on top. One teaspoon is enough.
- Fill the mixture with water (400 ml) and seal the bottle with a cotton stopper.
- Place the container with the starter in a warm place for 3 days.
Do not forget that you need to store your own prepared starter in the refrigerator for no more than 10 days. Many home winemakers use raisins for fermentation. It is taken in the same quantity as fresh berries - 200 grams.
The starter is ready. After 3-4 days you can start making wine from sultana grapes. Each type has its own preparation nuances. But for any process you will need the following ingredients for 10 kg of grapes:
- regular sugar – 3 kg;
- boiled water – 10 liters.
Additionally, we will prepare a sterile glove and container:
- glass bottle with a volume of 20 liters;
- 15 liter enamel pan.
Making sultana wine at home is easy. Let's take a closer look at making variants of this wonderful drink.
DIY dry wine from sultanine
This raisin wine is made without adding granulated sugar. The manufacturing technology is quite simple:
- Grind the sultana berries using a meat grinder or food processor to a pulp.
- Place in a saucepan or fermentation bottle. Fill its volume to ¾, no more.
- We do not install a water seal due to the highly active fermentation process.
- Stir the mixture daily. At the same time, we try to crush the cap of sultanas that forms on the surface of the drink.
- After 14 days, squeeze out the mass and return the squeezed juice back to the fermentation container.
- Leave for further fermentation for another 14 days in a warm place.
- When time has passed, drain the wort from the sediment. You can pass it through a siphon.
- We pour it into a container for fermentation and now install a water seal on the neck of the bottle.
- Now we leave the wine in a warm room for a period of 2 weeks to a month.
- At the end of the fermentation process, the sultana wine is decanted. In another way, they pour it, aerate it, and let it “breathe.”
- It is clarified with egg white for a couple of weeks and filtered.
Now you can pour the sultana drink into bottles and taste it right away. Dry wine does not require further aging.
Recipe for semi-sweet white sultanine wine
A popular drink because of its amazing taste and aroma. To get semi-sweet wine from sultanas you need:
- Wash and chop the berries thoroughly.
- Mix the resulting juice with the starter, which should be prepared in advance.
- Leave to ferment for 3-4 days.
- Stir the contents regularly twice a day.
- After 4 days, strain the liquid through cheesecloth and squeeze.
- Pour into a clean container, add 10 liters of slightly sweetened water at room temperature.
- Put a sterile glove on the neck of the bottle, not forgetting to make one puncture in it.
- Tie the glove tightly to the neck.
- Place the container in a room where the air temperature should not exceed 20°C.
- After four days, the fermentation process weakens and sweetened water must be added to the liquid. Proportions: take 2 kg of granulated sugar for 2 liters of water.
- Transfer the future raisin wine to a place with an air temperature of +25°C.
- By observing the release of bubbles, the process of sugar fermentation is monitored. This takes 2-3 weeks. As soon as the top layer of homemade wine brightens and bubbles stop, the process is complete.
- The wine is decanted and kept for a month in a cool place.
- During this time, the drink is cleared of sediment 3 times.
2 months after the start of preparation, sultana wine is ready for tasting. The yield from the specified proportion is 15 liters.
Before serving, be sure to steam the decanter, pour wine and offer it to your guests.
The container with the finished sultana wine is stored in a vertical position, filled to the top. There should be at least 3 cm of the cork to prevent it from coming into contact with the drink.
Kishmish wine is considered a healthy, nutritious drink. It contains many vitamins and organic acids, which grapes are rich in.
Therefore, moderate consumption of the drink is completely harmless and even beneficial for health.
