Homemade grape wine
20 servings
655 minutes
Wine from grapes is a drink that embodies centuries-old traditions of home winemaking. In Russian cuisine, it symbolizes comfort and the mastery of preparing natural products. This aromatic drink, born from tart grape berries and soft sweet sugar, has a rich fruity flavor with hints of freshness and light acidity. Its creation process is an art where each stage, from fermentation to aging, adds depth and character to the wine. Such wine is perfect for warm family evenings and cozy conversations, while its delicate structure harmoniously pairs with cheeses, fruits, and light snacks. Home winemaking allows for the richness of nature to be revealed by transforming ordinary grapes into an exquisite drink filled with history and warmth.
1
We take unwashed (this is very important, otherwise fermentation will not occur) grape clusters and carefully pick the berries from them.
- Grape: 10 kg
2
In an enamel bucket, we crush the grapes by hand or with a pestle in small portions until a lot of juice is released.
- Grape: 10 kg
3
Then cover the container with cheesecloth and leave it to ferment in a warm place for about 4-5 days. Stir the mixture twice a day with a wooden spoon.
- Grape: 10 kg
4
After the pomace rises, we strain it through a sieve to drain the juice and press it through cheesecloth.
- Grape: 10 kg
5
Next, pour the pure grape juice into jars and add sugar, mixing well.
- Sugar: 300 g
6
We cover the neck of the jar with a washed medical glove, poke several holes in the fingers with a needle, and tightly wrap it with a rubber band.
7
We leave the wine to ferment for 2-3 weeks at room temperature. We monitor the glove; at the beginning of the process, it inflates, and when it deflates — the wine is ready.
8
After the yeast settles, the wine clarifies, and the 'bubbles' stop, we carefully strain it. During the straining process, we ensure that the yeast does not get into the clean bottles, which we cork.
- Grape: 10 kg
9
We take the grape wine to a cool place for about a month, and during this time we pour the wine into other bottles three times, leaving the sediment in the previous ones.
10
Then we let the wine rest in a cool place for another month and we can taste it.