Delicious and healthy wine from "Isabella" at home

The tradition of accompanying the festive feast with drinking alcoholic drinks has thousands of years. In ancient times, wine was used in many countries instead of water because of the unsuitability of the latter. And the custom to serve alcohol on the table ideally has nothing to do with drunkenness. Doctors emphasize the benefit of a moderate amount of wine for the body, it all depends only on the quality of the drink.

What is sold in our stores and supermarkets, often has absolutely nothing to do with the natural drink, with the exception of the name on the price tags and labels. But nobody forces you to buy a surrogate. There is nothing difficult in making wine from "Isabella" at home.

Why did we choose this type of grapes? The fact is that it grows almost throughout the entire territory of our country, with the exception of the regions of the Far North. The variety is quite unpretentious and frost-hardy, besides it has a pleasant taste and does not apply to table varieties. So the wine from the Isabella variety is an ideal option for home-brewed distillers. Next, let's talk more about the process of making a drink.

To make wine from "Isabella" at home, you will need the actual grapes. If you have the opportunity to collect it yourself, then do it in dry, clear weather, preferably without waiting for the first frost. If you do not have your own vineyard, look at the dry clusters on the market and make sure that there is a grayish coating on the berries. About it, we'll talk just below. In the absence of a touch of quality wine from the "Isabella" at home, simply does not work.

For every 10 kilograms of grapes you will need about three kilograms of sugar. Grapes, if necessary, should be dried, but in no case can it be washed. This is a categorical prohibition. The fact is that the gray plaque covered with berries is the real wine yeast. And if it is washed away, there will be no fermentation. As a result of which wine from "Isabella" at home will not begin to play.

Unwashed bunches of grapes must be manually trimmed from berries. This is done in order to avoid excessive tartness and bitterness of the finished product. Bite a slightly twig vine. Do you feel bitter? All of it will then pass into wine, if you choose to disregard this advice. For lovers of tart wine, note that the bones contain quite enough tannic substances, and if their number seems insufficient, you can just leave only a couple of brushes.

Then in the enameled bucket you need to carefully knead all the berries by hand or a wooden crush. You can, of course, take advantage of the method of the hero Celentano from the movie "The Taming of the Shrew," but in conditions of a city apartment it is difficult to crush grapes. In order that no berries are left whole, you need to take grapes in modest portions. Yes, this occupation is not for five minutes, but no one promised you the ease and speed of the process. After all the grapes are crushed, the container is covered with gauze and left for a week in a warm place. But forget that you are wandering the juice, do not. A couple of times a day must be mixed with a hand or a wooden spatula. After all the cake is lifted upward, it must be filtered through gauze. Do not regret your hands and carefully squeeze every serving of pulp (cake). After all, the amount of final product depends on the quality of spinning. The drier the mash, the more wine will turn out.

The pressed juice is poured into bottles, we add sugar and we block with stoppers with a water seal. If you do not have bottles of large capacity, you can use three-, five- or ten-liter cans, and instead of a plug with a water seal put a rubber glove on the neck . In the glove, you need to make a couple of punctures with a needle.

Homemade wine from "Isabella" should wander about three weeks. The fact that the process is over, you will tell the absence of gas bubbles in the water gate or the deflation of the glove. Now the wine needs to be poured, but so that it does not disturb the sediment. The easiest way to do this is through a flexible tube according to the method known to every motorist or aquarist. In the jar or bottle, the flexible hose is lowered so that its end is not enough to reach the sediment, and the other end is taken into the mouth and we tighten the liquid a little. Then quickly transfer the tube with pouring wine into a clean bottle. If you have a shortage of glass containers, you can temporarily use plastic bottles. Now the blame should be on maturing for about a month (at least). All this time it should be stored in a darkened and preferably cool place, in addition, you will have to express it a couple of times more.

Only after all these conditions have been met, you can finally pour the received drink into beautiful bottles and start to taste the wine made by yourself.