![]() Bottles are preferably glass, not plastic. Within this week we make sure that the wine practically does not fizz or does not fizz at all, then we repeat the procedure for removing the deposit and pour the ready wine into clean beautiful bottles with screw caps. This is necessary so that the yeast residues can play, and you can clean the wine for storage with a clear conscience. We add a little sugar to the clean wine, just 100 g per 10 liters (or 1 tablespoon per 3-liter can), mix, put the container under the airlock again, and leave it for another week. Trying to replace the “removal of sediment” with ordinary filtration through a sieve can lead to the fact that part of the sediment will still flow together with the wine. Step 5įiltration is carried out by a special method called “removal of sediment.” A silicone tube is taken, lowered into the container with wine, not reaching the bottom by about 2 centimeters, and from the other end, the tube is lowered into an empty clean container of the same volume.Īs a result, clean wine is poured, and the sediment remains. This means that the fermentation process has finished and you can open the container and filter the almost-finished wine. During this period, you should not open the container, check, or stir.Īnd only after 1.5 months (plus or minus a week) you will notice that the bubbles are practically not formed. During this time, the sediment and softness will settle at the bottom and the wine will lighten up. On the third day, the intense fermentation will begin and will last for about two months. It is much easier for those who have managed to acquire professional containers and equipment for winemaking. A homemade airlock may look like this: a tube, hermetically installed in the lid at one end and lowered into a jar of water at the other. If the word “airlock” you hear for the first time, is an apparatus that allows carbon dioxide (a product of fermentation) to escape from the jar but does not allow air to enter the jar. ![]() Thoroughly mix (very thoroughly – 10 minutes) and cover the container with a lid and put it under the airlock. Now we add sugar to the juice at the rate of 200 grams of sugar per liter of juice. Therefore, if you are going to can wine in jars, do not pour the juice directly into them, but pour it into a bowl or pitcher first and remove the foam. The juice from the juicer does not come out clean, but with a foamy cap of pulp. Of course, you will find a juicer faster from your friends than you will get juice from apples using a meat grinder. Because then you will have to remove the core from the apple beforehand, and then puree the apple through a sieve to get the juice. If there is no juicer, you can pass it through the meat grinder. We have good fruits left, we pass them through a juicer. ![]() Sort the apples, and cut out the rotten parts.
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