The process of wine production is considered a real art, the rules of which must be learned over several years. Only by knowing certain preparation conditions and following the instructions exactly can you create your own wine from grapes and water at home.
Why dilute the wine?
The tradition of diluting wine with water has existed for centuries, because the end result is a tasty drink that gives vigor and mood. Therefore, many are not afraid and experiment with proportions, using not only red but also white wines to find their ideal elixir.
Wine can be diluted in certain cases.
To quench your thirst
To quench your thirst, you can take white wine and combine it with water in a ratio of 1:4. When properly combined with wine and water, the drink is easy to drink and does not provoke strong and rapid intoxication. In addition, this mix replenishes the water balance in the body and enriches it with valuable substances.
To reduce strength and sweetness
Water allows you to reduce the sweetness of wine; if the drink contains an excessive amount of sugar, then it is characterized by strength, and its taste is cloying. To reduce the sweetness and volume of alcohol, you need to add water.
Important! It is recommended to dilute sweet wines with water before drinking, since such drinks will spoil if stored for a long time.
In folk medicine
Representatives of traditional medicine dilute alcohol with water to treat colds and respiratory diseases. One effective way is to mix one bottle of red wine with 200 ml of water, 2 tbsp. l. honey, cloves, nutmeg. After which the composition needs to be boiled and boiled a little, turning on low heat. The result is homemade mulled wine, which is recommended to drink 200 ml per day for cough. This method of treatment should be used if the body temperature is not elevated and antibiotics are not taken.
For religious ceremonies
Church ministers, conducting the sacraments of Communion, serve parishioners with Cahors, diluted with water.
This method also helps to check the quality of this product. If Cahors is real, then when diluted with water it will not lose color and aroma, but the surrogate will have an unpleasant odor and turbidity.
Basic rules for diluting homemade wines
Dilute wine only using distilled, boiled, spring water. To obtain a sparkling drink, you can combine red and white varieties of this alcoholic product with sparkling water in a 1:3 ratio.
Red wine should be properly diluted using hot water, white wine should be diluted with cold water. All types of product can be diluted, but fortified alcohol should not be subjected to this method, since when it comes into contact with water, it loses its special taste and aroma.
One more rule needs to be taken into account: water is added to wine, and not vice versa.
Wine and water recipes
Several successful recipes for wine with water will allow you to get an exquisite drink that will surprise you with its original taste, aroma, and strength. Before production, it is important to familiarize yourself with the proposed methods and choose an option for yourself according to your taste preferences.
From Isabella
Required components:
- 10 kg of Isabella grapes;
- 6 liters of water;
- 2 kg sugar;
- 10 g wine yeast.
The recipe involves performing the following processes:
- Mash the grapes and place them in a saucepan for several days to begin fermentation. It is important to cover with gauze and stir the mixture regularly using a wooden spoon.
- After 3-4 days, when fermentation begins, squeeze out the cake. Boil water and, after cooling it to room temperature, add sugar and yeast to it, stir and combine with the fermented juice.
- Place a water seal or glove on the container and put it in a warm place. At a temperature of 20-25 degrees, fermentation occurs faster than in a room with temperatures of 18-20 degrees, but the strength of the drink will be lower.
- The fermentation process lasts 21 days. At this point, it is necessary to drain the wort from the sediment at the end of each week and add sugar to taste if necessary.
- Once fermentation is complete, drain the wine from the sediment and pour it into bottles, seal them and store them in a room with a temperature of 8-12 degrees.
Over the course of 2-3 months, the wine will ripen, its strength will be 10-12 degrees. To increase the strength of the drink, it can be diluted with alcohol or vodka.
Advice! It is recommended to taste this homemade wine after 5 months. By this time it will fully reveal its flavor bouquet.
From grape pomace
The pulp that remains after preparing the juice should not be thrown away. You can make an exquisite homemade wine from it. For this you will need:
- 5 kg of cake;
- 10 liters of water;
- 2 kg sugar;
- 10 g wine yeast;
- alcohol.
Step by step recipe:
- Dissolve yeast and sugar in water and pour the resulting solution into the cake.
- Send the mixture into a warm place for 4 days, after covering it with gauze, stirring regularly.
- When fermentation begins, filter the wort into a clean bottle, squeezing the pulp well.
- Install a water seal or glove with a hole in the finger.
- As soon as the wine has fermented, drain the wort from the sediment again and you can add sugar, depending on the taste.
- The composition will ripen over the course of a month. Then drain it from the sediment and fix it with alcohol.
- Pour into a bottle and cap tightly.
Store in basements in a horizontal position, systematically rotating containers.The longer the drink sits, the more its taste will develop. You can start drinking this wine only after 3 months of aging.
No added yeast
You can make wine with water without using yeast. To do this, you need to have ripe grapes, since their surface will be distinguished by the presence of a good layer of wild yeast.
Ingredients:
- 10 kg of grapes;
- 4 kg sugar;
- 5 liters of water.
Algorithm of actions in accordance with the recipe:
- Place the mashed grapes in a saucepan and place in a warm place, covering with gauze. Starting from the third day, the raw material should be stirred three times a day.
- On the third day, add sugar, having previously dissolved it in 1 liter of warm water. Leave to ferment for another 2-3 days.
- Filter the fermented juice into a separate container and squeeze out the pulp there, install a water seal.
- After a week, take a sample. If the wort is sour, you can add another 1 kg of sugar and, after stirring, leave to ferment for another 2 weeks.
- Drain the young wine from the sediment and fill the bottles with the resulting drink and close with stoppers.
- Transfer the bottles to a room whose temperature is no more than 12 degrees and no less than 7. Rotate the bottles regularly once a week so that the corks do not dry out and sediment does not appear on the walls.
- After 2 months, the composition will lighten and a precipitate will form. Pour the wine into the bottles through a thin hose and close tightly again.
The finished alcoholic product can be stored for 5 to 7 years.
Dry wine and mineral water
Ingredients to create a playful drink:
- 100 ml dry wine;
- 100 ml mineral water.
Preparation: fill half a glass with mineral water and add wine to the top. In this case, it is important to pour wine into mineral water, and not vice versa.
This alcoholic cocktail will quench your thirst, lift your spirits and help you lose excess weight.
