Home grape wine Cooking from juice. How to put homemade wine from grapes.

High-quality natural wines are expensive. In a huge assortment of wine products, it is not so easy to unmistakably choose a real drink, in not surrogate. Even a simple wine made with their own hands is always natural products, the taste qualities of which depend on the efforts and adherence to all technological standards during the preparation of the fragrant drink.

Recipes of home wines are diverse, so everyone can choose a recipe for its forces and capabilities. Beginner winemakers should pay attention to the easiest way to prepare natural wine at home. Having mastered the basins of winemaking, it will be possible to move to the production of a beverage in more complex technologies, choose original recipes.

Grape Wine

Natural wine made at home along simple prescription, tastier and definitely more useful drinkpurchased in the store.

Wine is customary to communicate with wine berry - grapes. This simple recipe will make it possible to make a very tasty hop.

Ingredients:

• Grapes - 10 kg

Vintage can not be washed. On the skins of grapes are wild yeast. It was this fact that made grapes most comfortable and popular berry for winemaking.

If the harvest was collected in rainy weather, then natural yeast may not be enough and it will be necessary to progress, adding a bit of high quality raisin.

Noble, overripes, fastened and moldy berries, Padalitsa, you need to choose not to ruin the taste and smell of wine.

Currant wine

Another simple recipe for a very fragrant saturated drink, but already from black currant.

Ingredients:

• Black currant - 2 parts;
• Water - 3 parts;
• Sugar - 1 part.

Meet the ingredients are comfortable by banks, especially with a small amount of production. For example, two liter banks of black currant berries will need three liters of boiled water and a liter of sugar.

Homemade wine from grapes It may turn out for everyone, the main thing is to comply with the basic rules for its preparation. And we will gladly tell you about them.

Homemade wine from grapes.

For winemaking, not every grape variety is suitable. If you use tabletime varieties, it is unlikely to get the desired taste and aftertaste. To get a good drink, take Pinot Blanc, Riesling, Sauvignon Blanc, Chardonna, Sauvignon, Merlot, Isabella. Berries should be collected at the end of September, before the onset of frosts. If the window is observed outside the window, then leave the berries on the vine as long as possible. But if the whole day is raining, it is better to hurry with the collection. Fruits can simply fault, and you will not be able to start the wine-making process. One of the most important conditions for collecting are dry clusters. For the preparation of lightweight table wines, collect slightly unripe berries. Of the constructive grapes, it turns out excellent dessert wine.

Collected berries beat, throw out faded, dry, damaged, affected by diseases. Be sure to remove the branches so that the wine does not have an unpleasant tart and bitter taste due to the presence of tannins. Let the whole process of sorting take you a lot of time, but you will get a delicious drink. As a result, grape berries should be pure. You do not need to wash them. The whims of a raid on grapes is real wine yeast, which are necessary for fermentation.

Homemade wine from grapes preparation.

Oak barrel is considered the best package for cooking. However, you can also take an enameled container, a glass cylinder. Barrel need to soak, disappear. If Tara Nova, it needs to be leached. Before storage, it is filled with gray. For crushing fruits and berries, meat grinders are used with special nozzles and crushers. Juice made of mezgi can be mined with the help of juicers or a special press. Make sure that the metal parts of the press be made of stainless steel. A small amount of mezgi can also be squeezed without special devices. To do this, just place it in the fabric bag. For cooking, take only mature berries and fruits. Soft berries rinse on the sieve or sieve, immersing them into the water, and then grip the brush to get mezga.

Recipe for homemade wine from grapes.

As a raw material, we advise you to use blue grapes such varieties like "Gurzufsky Pink", "Livadianski black", "Doves". At the beginning of the fall, you can easily find them on the market at a reasonable price. Buy only completely ripened borders, which contain the maximum amount of sugar. Do not wash it in any case. Just separate the berries from the twigs and fold into the appropriate container. After the crush, you will receive a mezuge, pour it into dishes with a wide throat, leave for 8-10 days at a temperature of 10-15 degrees.

After a few hours in the mezg, the fermentation process will begin. Several times a day I need to mix it, removing from the surface of the skins. If this moment is missing, then the cake drops on the bottom and the drink will deteriorate even before you overcome it on the bottle. After about 7-9 days, the skins can no longer be kept on the surface, so you can start filtering. Pre-prepare the container, strain the mass through several layers of dense tissue or gauze, slowly overflow juice.

Adding sugar sand.

In the drink it is necessary to add sugar, otherwise it will be sour. The amount of sugar sand will depend on what kind of wine you want to do is dry or sweet. Unfortunately, it will not be possible to do without it without it. Three or four liters of wort Press into a separate pan, pour three glasses of sugar sand, put on a weak fire. As soon as sugar is completely dissolved, pour it into the main container, hind, try. Such a procedure can be repeated somewhat to achieve the desired result.

Perhaps you will be interested in

Infusion.

it the final stage Winemaking. Vino must stand in a three-liter bank. Leave up to the throat of 3 cm, put the hydraulicum on top. On the second day, as a rule, gas begins to go through the hydraulic tube. On the third day at the bottom you can detect a precipitate. Pour the wine into new banks, put the hydraulication on them. A month later, you can take a sample.

Homemade wine from Isabella grapes.

First of all, you need to collect grape fruits, carefully go through them, remove spoiled and unripe berries, leaves, twigs, throw away the garbage. Before the manufacture of Wints does not need to wash the fruits, but it must be definitely clean. For this, the sort process is needed. Then, out of fruits, squeeze juice. You can do it with your feet or wooden brush. MaZGa shift to an enameled pan or food plastic container. Add 30% water (from the entire volume of mezgi). Sugar you will need 40 g per liter. Leave the container for 3 days. After that, the mezga will begin to wander, "cap" is formed. You will need to interfere with the drink to "destroy" this hat. After some time, "hat" will begin to form very quickly. In this case, it must be removed, squeeze through 2 layers of gauze. In the resulting liquid, pour 40% boiled water, Leave again for fermentation. He walked in glass bottles, filling them on ¾. Close the neck with cotton swabs so that the foam does not come out. As soon as fermentation becomes calm, put on the necks on the medical glove, secure it and pour into one of the fingers holes. As soon as the glove fell, add 200 g of sugar per liter of water. Mold wedge from the bottle, dissolve sugar in it, warm, stir, pour back. As soon as all sugar moves, leave a bottle for a month, and then with the help of a vinyl tube, run the vino for long-term storage. If you wish, you can add some more sugar. It does not need to mix it.

how make homemade wine from grapes.

10 kg of grape clodes Bear (no need to wash), crush them with hands over an enameled bucket. If you have the presence of a manual press, use it. Put the cake and the resulting juice put into the balloon, cover the gauze, put in a warm place, hold for a couple of days. Juice strain in the enameled bucket, cake carefully press your hands to donkey juice to the bottom. Another about 5 days, the juice is strain in the enameled bucket, and the cake is well squeeze over the bucket. Juice Slight into a pure balloon, install the waterproof, leave for fermentation. Friction in this case will last from 12 to 20 days. Signs of the end of the process can be considered: the absence of gas bubbles, the drink will become gradually light, and the yeast will fall on the bottom. With the help of a ciphon, a wine shift into a pure bologna, install the water shutter again, take the Bologna to the cellar, leave it at a temperature of 8 degrees, leave for 2 months. Pure wine packing on bottles, block.

We hope that our recipes have fallen to taste, and recommendations have become useful for you. If you take note of them, then you will get the best alcoholic drink.

Perhaps there is no longer a plant, which, like grapes, is devoted to several agronomical sciences:

• ampelography is engaged in the study of varieties, grapes, genotypes, grape clones and their suitability for winemaking. Examines the patterns of its development, the influence of climate and other environmental conditions;
• viticulture - Agronauca about breeding grape varieties.

In modern grape agroculture for winemaking, varieties belonging to the European-Asian family (Vitis Vinifera) are grown. The varieties of the American genus (Vitis Labruska, etc.) are more often on the ground. The most famous labras - Isabella and Lydia. In many countries today, the production of wine from these varieties is prohibited due to the increased content of methanol. But we have a grade of Isabella and Lydia - the most popular in the recipes of homemade winemakers. Each sign is their unique recognizable fragrance.

East Asian grapes, otherwise called Far Eastern or Primorsky (Vitis Amurensis) are used to create new cold-resistant varieties.

Buying grapes on the market, we tend to deal not with wine varieties, but with table and desserts. Beginning winemaker is difficult to find the raw material of the right wine varieties:

• black grapes - Cabernet, Saperavi, Mukuzani, Romains, Moldova, Tsimlyansky black;
• sorts for white wines - Aligote, Chardonnay, Riesling, Pinot Blanc, Sovignon, Muscats - painted in different shades of green.

Therefore, other varieties are suitable for home-made recipes - those that are at hand. The main thing is to observe the quality of the fermentation process and adjust the content of sugar and acid. Unlike the factory production of the house, sugar and water is not allowed to add to wort.

Some questions about homemade theory

How to calculate sugar

Payment need quantity Sugar produced, based on the desired fortress of future wine. If the recipe for grape wines assumes 10% of the alcohol content, it is necessary that sugar in the wort is 16-18% (180 g per 1 liter). If we assume that sweet grapes contains 10-15% sugar, and when the juice is diluted with water, its number falls 2 times, then it is necessary to add 110 g of sugar to each liter.

For alcoholiness of wine 15% sugar per 1 liter, it will take 180. The introduction of it must be made in several techniques. The sweetness of grape depends on the place of its growth: 18-24% sugar is gaining 18-24% sugar on the Black Sea coast, and under St. Petersburg - no more than 7%.

How to remove wine with sediment

During the active fermentation of grape wort, there is a precipitation and foam formation. You can get rid of them with decanning: careful overflowing of wine into another container through the tube. The precipitate will remain on the bottom, and the foam will fall on the walls of the bottle. This procedure contributes to a speedy lightening of wine if it is 3-4 times. For a long time to keep wine on a precipitate - it is not necessary to spoil the taste, bitterness appear. With decanting combine the addition of another serving of sugar.

Need whether for fermentation of grape wines Nitrogen feeding

The development and reproduction of yeast in grape sowing, as well as in the manufacture of braga, require nutrition of nitrogen compounds. The best feeding is considered carbon dioxide or chloride ammonium. The rate of application is 0.5 g per 1 liter of Sousse. In its absence, you can use the ammonia in the following proportion:

• 10% ammonia solution (from pharmacy ampoules) - 1 ml per 1 liter;
• A 25% ammonia solution (sold in bottles and bottles) - 0.4 ml per 1 liter.

Adding nitrogen feeding does not change the taste and smell of grape wine, contributes to the active life of yeast culture and full wort to out.

Wine recipe using blue grapes

Dark grapes for cooking wine usually take the technology called "Red Method". The main difference of this method is the fermentation of the wort along with the Mezg. As a result, red wines are obtained, which have the following characteristics:

Wine from the blue grapes will have a greater tartness, if together with the mezg to the bottle for fermentation add a small number of crests - twigs, of which it consists of a brush. The acidity of wine made according to the "red method" is determined by the degree of maturity of fruits. From the unwarked grape, more acidic wine with a rough taste is obtained.

Dark grapes are separated from the ridges, knead, fill the fermentation container on ¾ volume. To accelerate fermentation, a yeast solder is added 1.5-2% of the quantity of wort. In a warm place, fermentation begins immediately, moving in a day in a stormy stage. The temperature of the fluid increases to 28-30 ° C, the mezga is assembled at the surface, forming a dense layer. Due to contact with oxygen in the header of mezgi, acetic acid fermentation can begin to develop. Therefore, it is necessary for its regular destruction by stirring several times a day.

After a week of fermentation, when the mezga transmits the colous of the juice, it is fixed. From the remaining cake with pressing, the remains of the wort are squeezed and combine both fractions together. In the recipes of expensive wines, such a blending is not produced. Young wine is chosen, several times decanting with a sediment and adding sugar as needed.

Special taste and aroma gives wine from dark grape varieties Excerpt on oak.
Who has the opportunity - puts a drink in oak barrels, others insist in glass bottles with the addition of oak chips

Recipe for cooking wine from bright grape varieties.

Wine from light grape varieties are prepared by the "white way". For him, fruits are suitable from ripe, intact clouds of sweet varieties of white grapes. Berries are definitely separated from the ridge. At home this can make on special lattices installed above enamelled or stainless tank, or separate the ridges, simply pulling the berries with your hands.

The main difference between the fermentation of the "white method" - removal of the mezgi from the wort before the start of fermentation. Grapes are crushed with accessible manual or mechanical devices, juicers, combines. For high-quality wines, the juice is allowed to move away from the cake of gravity, or under the action of gravity, or upholding. In the recipes of ordinary wines for pressing allowed mezgi pressing.

The resulting juice should stand in the cold about a day. Then it is drained from the sediment, poured into the fermentation container, leaving space for fermentation 1 / 5-1 / 4 part of the bottle. It is necessary to make a yeast start-up (10 g per 1 liter) and put the hydraulic.

Frying begins during the day and quickly goes into a stormy stage. There is an increase in the volume and temperature of the wort, strong gas formation. The task of winemaker is as far as possible to slow the stormy fermentation to form the aromatics and the taste of the future white wine. The desired temperature is 20ºC, with growth it should be forced to lower.

When saving a large volume of juice, when there is no possibility to put the hydraulic, banks can be closed with a piece of glass. The glass will be tightly to the neck, the glass will be slightly lifted, blending the pressure of carbon dioxide and not allowing air ingress into wine tank. Upon completion of rapid fermentation, the wine from white grapes is drained with a sediment and transfix into barrels or bottle on a rating under wine basement.

Pacific cold fermentation lasts 1 month and longer at Tº12-15C under the hydropitus. Wine flashes, and, waiting for the desired taste, bottled and stored at a temperature of no more than 10ºС.

White wine can be prepared in this way and from dark grape varieties: Many blue varieties have transparent non-colored juice. If you separate the mezgu at high speed, the coloring substances will not have time to go into the liquid. Most of the white French wines are made by their red and black grape varieties.

Wine from Amur grapes

Residents of the Far Eastern Region, where Amur Grapes grows in the taiga and gives a rich harvest, make various blanks from it, including simple homemade wine. The taste and commodity qualities of the Far Eastern berries are mediocre: a loose small brush, sour-sweet fruits up to 1.5 cm, thick blue peel with a matte bloom. Because of the powerful, fast-growing liana, it is grown on household plots for vertical landscaping, used as a winter-hardening stock during zoning varieties. For the preparation of wine from the Amur grapes will be required:

• berries with brushes - 3 l;
• water of good quality - 4.5 liters;
• sugar - 2.5 kg.

The yeast starter in the recipe is not used, the wine is wandering on their own wild yeasts that live on the surface of the berries. Paint brushes to enamelled or stainless dishes, strain the brush together with branches. Folded grapes to fold into a glass bottle or a jar, add all the water and 1 kg of sugar. Leave the capacity empty by 1/3-1 / 4 volume. Give the guilt to choose about a week, mixing daily. After 7 days, moving away from the mezgi, add more 1 kg of sugar, after 2 weeks - the remaining 0.5 kg. At the end of the fermentation, pour over the bottle and put in the cellar. After 1 month you can try young wine. To improve taste to withstand 3 months in the cold.

Recipe for grape wine from shop juice

Before selling, grape juice is exposed thermal processing - pasteurization. For the beginning of fermentation it is necessary to make a yeast culture. The store juice is sufficiently sweet, so sugar should be added a little - about 100 g per 1 liter. Give it down under the hydropitus in a warm place 5-7 days. Gently drain from the sediment, pour over the bottle and put in a dark cool place. After 2-3 weeks, wine from grape juice is ready.

Selection of shopping juice is used to prepare excellent vinemogon:

• grape juice - 15 l,
• sugar - 3 kg,
• yeast Dry Active - 50 g.

Severate from producing under the hydropitum. Stormy formation of foam can be stopped by relooking cookies on the surface of the juice. I converged juice distilled with the "heads" compartment and withstand on oak chips from 3 months and more.

Recipes of yeast breaks for grape wines

1. Rasal: On the hand of the unwashed raisis - 3 tbsp. l. Sugar, 1 l of water. To withstand 3 days on the sunny windowsill.
2. Grape: 1 cup of unwashed grapes crowed, add 0.5 tbsp. Sugar and 1 tbsp. water. After 3-4 days of fermentation filtering.
3. From finished wine yeast: in 200 g warm water Dilute 10 g of yeast, 5 g of sugar, withstand 0.5 hours. The calculation is given 20 liters of juice.

Wine from grapes is ancient and noblest drink. Properly prepared and used in certain doses, it performs therapeutic functions, heals our body, rejuvenates, fills with forces and energy, displays free radicals and slags. Wine helps with bronchitis and inflammation of the lungs, tuberculosis and many other serious illnesses. Therefore, it is not easy to drink, but it is necessary - the withdrawal of the physicians is unequivocal.

Wine homemade

Naturally, it's easier to go to the store and buy a closing bottle of red, pink or white. However, the best is the drink prepared with your own hands. So we will tell you how to make where the process begins, what stages go? What varieties use for the production of drink better? What to do it, what kind of package to take for fermentation and what to keep a finished product? In short, you learn enough in detail how to make the main thing - to accurately follow the recommendations, and everything will be fine with you!

Choose grapes

Immediately we note: there are no special limitations in the selection of berries for the production of beverage. This means that which vine is growing from you, from such a thing and harvest it. But if you follow the advice of professionals about how to make wine from grapes, the juice from Isabella, Capshun, Muscat, Lydia, Aligote, Buzoyki, Moldova and other southern varieties is suitable. The main thing is that grapes are well affected, ripe and sweet. Breakdown should be harvested before frosts and rains, so that they are dry, and the berries did not take extra moisture and did not lose sweetness. In addition, they can spoil the wasps, birds. These are simple initial recommendations on how to make wine from grapes!

Recipe number 1 (for a small amount of grapes)

There are several cooking technologies. Much depends on the amount of raw materials and its varieties. Usually recommended to do with additional additive Sahara and Rodvaya from natural yeast. Starting the process should be treated with grapes. Brushes carefully sort, remove the garbage, leaves, remove the thowned elements, etc.

Ideally, all the berries are better to shoot with Cunka. But, of course, the process is this time-consuming and painstaking. Especially if the grapes are far from one ten kilogram. If you are using a special davke press, the selected berries skip through it. Or grind with a penet-mashed potato. And you can use the famous Movie Hero Movie Hero with Celentano in the lead role and suppress legs, and to the music.

When the berries turn into a puree, you can start doing homemade wine from grapes. Recipes advise to shift the mass into a glass or enameled dishes and heat up to 60 degrees (use the thermometer to not overheat, otherwise the taste of wine will not be that). Then give mashed potatoes cool, carefully squeeze through gauze to get pure juice. If it seems sour, pour sugar syrup (100 grams of sugar on floor-liter water), mix and put a starter. How to make wine from grapes further: put a container with juice to a warm place so that the product wanders, about 2 months. Try again, add, if necessary, sugar, stir up to completely dissolve. Pour carefully so that the sediment stays at the bottom, ready-made wine in the bottles, keep it in a cool place. How to make wine from grapes on the second recipe - read further.

Homemade Vine - Recipe # 2

Harvester collected, separate the berries from the branches. Fold them into a deep vessel. Wooden or porcelain pestle crushing the fruits into a homogeneous mass. Bones can not be chosen. How to make wine from grapes based on a berry puree: Plush it with sugar and for fermentation, put for a week in a dark and cool place for a week. Cover with linen rag. After the expiration of the specified time, the wine strain through several layers of gauze, package on bottles and store in the cellar. Serve it to meat dishes. By such a recipe, it is good to make homemade wine from the grapes of dark varieties.

Along the way, take note of another advice. In a room intended for the production of wine, there should be no caustic, foreign smells: they are actively absorbed by the future drink. In general, the perfect container for the manufacture and storage of wine - oak barrels, enamelled pans and buckets, glass bottles.

We share secrets

The secret is the first: why wine from grapes (cooking at home) is more delicious if separating berries from the branches? First, in this way you can thoroughly sort out the raw materials, remove the covered with zwiethr, overwhelmed, tied berries. So, you get a preliminary guarantee that the final product is a noble drink - will not deteriorate either.

Secondly, if the berries crush together with the branches, then the wine will be bitter and unnecessarily tap. Those. Already far from that high quality you expect. Thirdly, how to make wine from grapes so that it is excellent? Prepared berries need to immediately let juice. After all, the fermentation process begins at the torn fruit rather quickly. And it is impossible for him to take grapes as integers. It follows either a press or manually. You can use the juicer, but it is not the best way. For 4-5 days let it stand in warmth along with the writs so that he "won up". Then turn on, spill the bottle and send to fermentation. At this, the first stage of cooking the wines ends.

So that the juice roam right

If you do not have oak barrels, you can put a drink in glass bottles of 5-10 liters. Fill them about two thirds. In the vessels, there must be a free space for the extracted carbon dioxide. When the bottles are filled, they need to be sealed. And in order to avoid air from entering, the edges of the plugs will fill with a peeling, seal with a plasticine or dough. Just be sure to do holes in them and insert flexible tubes (for example, from droppers), through which the gas will go out. The free end of the tube is lowered into a basin or a cup with water. Another option, how simple wine is made of grapes, - on the necks of the bottles are put on or ordinary balls. Just do not forget to pierce their thick pins!

When the juice turns into wine

The next is the second - the stage of turning the grape juice into the beverage of the gods - fermentation. It takes from one and a half to 2-3 months. Liquid containers should be put in a cool place, for example, in the cellar. The temperature there must be no higher than 5 degrees. You should often watch how actively comes out of the bottles. carbon dioxide. The vessels where the tubes are omitted, periodically wash, change the water. If gas is weak, check the tightness of the traffic jams. Otherwise, air will fall into wine, and it will be reborn into vinegar. Usually in the home winemaking, the manufacture of the drink begins at the end of September - October. Consequently, it will be quite ready for New Year's celebrations!

The final stage

When the wine in the bottle stops playing, it becomes pure and transparent, and the sediment settles on the bottom, it can be strained again, pour into plastic bottles and drinks at the festive table. His fortress is about 5 degrees, taste It corresponds to dry. However, if you like the drinks are sweeter, the resulting product should be "improved". To do this, in one container, drain all the wine or part (without precipitate) available. Then add 150 g of sugar to each liter of fluid (it is possible, it depends on your taste). Dissolve it completely, well rinse those bottles in which wine it was earlier, and burst again, block and leave "to do". The process will end in a month when the cans stop at the walls of the cans. Drink fortress - 10-13 degrees. Pour bottles, store in a cool place and drink health.

Currently it is difficult to find on sale really natural vintage wine. Therefore, if you have at least the slightest opportunity to cook your drink yourself at home, please use it. Especially since the technology of creating homemade wine Absolutely simple, and we describe it in the recipe below. Taking advantage of simple recommendations, you will have a worthy drink, the taste of which will be enjoyed to enjoy yourself, as well as please them with loved ones and friends.

How to prepare Grape Wine "Isabella" at home - a recipe from juice

Ingredients:

• - 7 l;
• sugar sand - 900-1200 g;
• filtered water - 140-700 ml.

Cooking

For cooking in the home of the grapevine "Isabella" use the red grapes of the same variety. It grows on the greater territory of our country, since it is frost-resistant and absolutely unpretentious to weather conditions. But, like on any other plant, the climate still affects the quality of grapes, defining its taste, juiciness, degree of sweetness and acidity. It happens that the resulting grape juice is excessively sour and oversathedral. Then it is necessary to dissolve a little water. Its amount is determined to taste. The amount of sugar can also vary depending on the initial flavoring characteristics of the berries. To neutralize the excessive acidity of the finished juice, which will be used to prepare wine, you will need more sugar crystals.

But at the same time, we note that if high quality grape berries and sweet enough, it is better to refrain from adding to juice.

So, initially separate the grapes from the clouds. Wash them before this is categorically prohibited. If there are some pollution, they need to be easily wiped with a cloth. We crush each beroda, trying not to damage the bones, and after four hours, we press grape juice, using gauze, fabric cut and a mechanical press. We estimate the acidity of the finished juice and introduce water if necessary.

We transfix juice into a bottle, filling it by no more than two-thirds, add half of the portion of sugar sand, we take the contents to dissolve all crystals and install the hydraulication on the vessel. Make sure that the cork does not pass the air, otherwise, instead of wine, we obtain the workpiece at a temperature of from 17 to 22 degrees and leave days for five. After time, we introduce half the remaining sugar into grape juice, after dissolving it in a small wine portion. After another five days, add the remaining sugar remaining sugar with the same manner and leave the bottle under the hydropitus until the fermentation process is completed. The entire cycle depending on the temperature may last 40-70 days.

If fermentation lasts more than fifty days, then the wine needs to merge from the sediment, after which they again put it again. Prepared to try the wine to taste. With insufficient sweetness, you can add sugar again and put the workpiece to roam. You can also "fasten" wine by adding vodka or alcohol, but then his taste will be tougher. The finished wine after spilling it on the bottle must be kept in the cellar, basement or on the shelf of the refrigerator at least three months.

A similar way can be prepared at home apple-grape wine, replacing part of the grape juice with fresh-heated apple. The latter can also be used for balancing the taste of the wine base instead of water. Also, like grapes, apples before pressing with them juice is not mine.