Wild grape wine: the best homemade recipe

This intoxicating drink can be prepared from all kinds of fruits, berries and their combinations. A particularly interesting option would be to make wine from the fruits of wild, Far Eastern grapes. It grows in the northern regions and the Far East, and its berries contain the necessary levels of acids, sugars and natural yeasts to make excellent homemade wine.

Content

Specifics of making wine from Amur grapes
Benefits and harms
How to make wine from Far Eastern grapes
Fortifying young wine
Terms and conditions of storage

Specifics of making wine from Amur grapes

It also has the names Ussuri and Far Eastern. This wild species is a very valuable specimen among taiga plants in many respects.Its juicy fruits contain many vitamins and biologically active substances; in this indicator, it is ahead of many berry crops. The berries of Far Eastern grapes are large in size (on average 1.5-2 centimeters in diameter), round, with dense skin.

The fruits are dark blue to black with a glossy color. The variety has good vigor and productivity. The berries have a high acid content, so it is used mainly only as a wine variety. In addition, grapes have ample sugar and high levels of natural (natural) yeast. This ensures good fermentation of the wort, but it is important not to wash the berries before cooking.

The wine has an excellent aroma and a piquant, refined sourness in taste.

Benefits and harms

Homemade wine (when used wisely) has a beneficial effect on the human body. It increases appetite, improves blood formation, helps increase the level of red blood cells, and strengthens the overall human immune system. The heated drink helps in the fight against colds and serves as a means to prevent heart attacks and strokes.

Wine also helps in the fight against obesity and also prevents the occurrence of kidney stones.

But homemade wine can harm the body. First of all, this drink has a high calorie content, and it can also cause allergies and asthma attacks in asthmatics. When consumed in excess, it causes damage to the cardiovascular system, brain, kidneys and liver and increases blood pressure.

How to make wine from Far Eastern grapes

To prepare a drink at home, first of all, you need to decide where the wort will ferment, as well as in what container the finished wine will be stored.The following types of containers are suitable for this:

glass carboys and bottles, preferably made of dark glass;
barrels, casks, tubs made of oak and alder wood;
stainless steel tanks;
cans and barrels made of high-quality, organic polymers (preferably for short-term storage).

The process of making wine begins with crushing the grapes and then crushing them to obtain juice. Various methods are used, such as:

crushing berries in a basin or pan using improvised means, such as a wooden masher;
manual (mechanical) crushers;
manual crush (for small volumes);
automatic crushers (for large volumes of raw materials);
manual or automatic press.

Before cooking, a novice winemaker must select a recipe that suits his taste preferences. It is important to take into account that Ussuri grapes have a pronounced sourness. Then the berries are sorted, discarding all overripe, crushed, rotten and spoiled ones, leaving only ripe, high-quality fruits. Under no circumstances should you wash the selected raw materials - this will negatively affect its fermentation.

Now the berries need to be mashed well, and then the prepared mass is placed in a warm room (with a temperature not lower than + 18 C degrees) for 2-3 days. When fermentation begins, the berries become covered with a white coating, and the product acquires a sour smell, you need to separate the juice from the pulp. To do this, use a press or simple gauze. Pour sugar into the squeezed juice and stir thoroughly until completely dissolved.

Then it is poured into a container for subsequent fermentation, a water seal is installed and again placed in a warm place for a month.When the wine becomes clearer, gas evolution stops, and sediment appears at the bottom of the container, the wine needs to be filtered.

Afterwards, the workpiece is poured into glass bottles and sent to a cool basement for a couple of months. There the drink will gain taste and aroma. At the end of this period, filter again and pour into clean containers, seal with lids or stoppers. Now the wine is completely ready for consumption or further storage.

Fortifying young wine

To increase the degree and strengthen the young wine, add alcohol, moonshine or vodka. For example, to increase the strength of a drink by 1 degree, you need to add 1% alcohol or 2% vodka from the volume of wine itself. After adding, the drink is left to brew for several weeks.