Wine “Isabella” named after the eponymous red grape varieties, which are grown many of our compatriots. Despite the fact that professional winemakers speak negatively about the grapes, subject to the production technology it is possible to get a good homemade wine.
Isabella refers to the table and technical varieties. This grape is not usually consumed fresh and used to make juice or wine. Isabella became widespread in Russia thanks to the hardiness and good yield in a humid climate.
Water is needed only to reduce the acidity if the grapes were grown in adverse conditions. In all other cases, dilution of juice with water spoils the taste of wine.
1. Harvest. Fit the fruit of any size, the important thing is to remove green, rotten and mouldy berries. Another important point – the grapes should not be washed, very dirty fruit can be wiped with a dry cloth. The fact that on the surface of grapes are bacteria and fungi that are natural yeasts that provide the fermentation.
2.Getting grape juice. At this stage the grapes are crushed. This can be done by hand or in any other way. Each berry must be completely crushed, only then it will give juice. It is very important not to damage the bone, otherwise the wine will taste bitter.
The result is a grape drink that in the language of wine is called the pulp. Every 6-8 hours the slurry was stirred with a clean hand or a wooden stick, knocking the “hat” from the skin and pulp from the surface to prevent acidification. After 3-4 days after crushing berries pulp should be filtered through a colander (large sieve) or squeeze through cheesecloth.
Depending on the growing region of the grapes and weather conditions, juice may be too acidic. The normal acid content in wine – 4-6 grams per liter, but even in a ripe Isabella acidity sometimes up to 12-15 grams per liter. The problem is that to define this parameter at home without special devices (pH meter) is impossible.
If the juice tastes much it stings the tongue or brings cheekbones, add 20-500 ml of water per liter of juice. Much to dilute the wort with water is not necessary, because the acidity also decreases when making sugar.
3. Fermentation. You must first prepare the containers. It is better to use glass bottles of 5 and 10 liters, merging them in grape juice. The containers must be perfectly clean and dry, they are filled with juice to not more than 2/3 of the volume, leaving free space for fermentation.
Then on the neck of the container with the juice put the water trap. Design is shown in the figure. An alternative embodiment of a medical glove made from a needle hole in one of the fingers. Separately, care should be taken to the tightness of the tube, it should not pass air, otherwise instead of wine get vinegar. To ensure sealing of the tube, it is desirable to close up the clay.
Isabella under water seal
The juice is transferred to a dark room (or cover) with a temperature of 16-22°C. the Fermentation will proceed at higher temperatures (30°C), but then I recommend to fill the tank only half of the volume, otherwise it can not withstand the gas pressure and burst.
The amount of sugar depends on the type of wine. The best option – from 100 to 150 grams per liter of juice. While making sugar preferably split into 3 phases. Before installing under water seal sweeten the juice 50% of the planned amount.
After 4-5 days add another batch (25%). To do this, remove the water trap, drain through a tube 0.5 liters of fermenting juice of 1 kg of added sugar, dissolve the sugar in the juice. The resulting syrup was poured back into the wort, then install the water trap. After 4-5 days, repeat the procedure, adding the remaining 25% sugar.
The process of fermenting wine from grapes “Isabella” lasts 35-70 days. When the gate ceased to provide gas (glove blown away), the wine was lighter, and at the bottom there was a layer of sediment, then fermentation is over.
Attention! If fermentation lasts longer than 55 days, you need to drain the wine through a tube into another container without any sediment, and put back under water seal for secondary fermentation, otherwise from a long stay on the lees may appear bitterness.
4. Stabilization of taste and endurance. If the wine “Isabella” turned out to be too sour, it is possible to fix sugar (to taste). Fans of fortified wines suggest to add 2-15% vodka or alcohol volume of the drink. Fixed the best wine is stored, but the taste is tougher.
Pour the wine in the vessel for aging, seal. If added sugar for sweetening, the first 7-10 days to keep it under the water trap, then the clog. It is desirable to pour the wine up to the top to minimize contact of the beverage with air.
To move the container in the refrigerator or cellar with a temperature of 6-16°C. Leave at least 3 months for aging. As the appearance of sediment on the bottom (first time in 10-15 days, then less frequently) to pour the wine through a tube into another container.
5. Bottling. After 3-6 months, home-made wine from Isabella to bottle, close the stopper and store in the fridge or basement.
After 6 months of aging
Fortress – 9-12% (without fixation), subject to temperature shelf life – 5 years.
The technology of preparation with dilution of juice half water shown in the video. This technique is suitable only for very sour grapes.