Lightening gelatin. Lightening wine at home

Creating wine is a complex and time-consuming process. Not always novice winemakers can cook perfect drink. Even with the exact compliance with the recipe used, you can encounter some nuances. One of them is the lightening of wine at home.

As a rule, homemade wines are covered by themselves, at the stage of ripening. This is characteristic of alcohol prepared from grapes, raspberries, cranberries, black currant, rowan. After the completion of fermentation, such beverages are additionally insisted from 3 to 6 months in a dark and cooler place. After this period, they are drained from the sediment. If everything is done correctly, the alcohol acquires a clean and transparent shade. But sometimes the liquid remains muddy.

The most patient winemakers can leave wine to a longer exposure. In this case, the clarification will still occur naturally. However, to obtain a good result will have to wait a few more months or even years. This method is suitable except for creating expensive vintage wines.

The optimal option is the lightening of wine. This process will not transform the taste, will not make it better. As a result, you will get the perfect alcohol transparency. In addition, slightly extend its storage period.

In this case, the clarification is optional. But if transparency and color alcoholic beverage For you, it is principled, it is worth considering existing ways and choose the most suitable.

Why wine remains muddy

Perusting of homemade wine occurs due to the presence of sowing particles in it, wine stones and yeast residues. These and other substances fall out in the form of a precipitate at the bottom of the tank. Get rid of it by transfusion of alcohol to another container. When the precipitate ceases to appear, the wine must be lit. And if this does not happen, the winemakers resort to additional clarification of the prepared product.

Special substances are used to filter the beverage. Their main role is to absorb particles, that is, to provoke their precipitate. In the language of professionals, this process is called "pasting".

Several nuances for proper clarification

Uncomplicated, but important moments When pasting:

• to filter home wine only natural substances are used;
• lighten better, starting with a small volume. First, clean 200 ml of alcohol and see what will come of it;
• the procedure can and need to be repeated before the desired result;
• if when lightening wine continues to roam, it is necessary to lower the storage temperature up to 10 degrees.

Methods of clarification

Buligs of home wines There are quite a lot. We will consider the most popular and effective methods Such cleaning.

1. Bentonite. This is a powder obtained based on white clay. It is considered to be best tool When dealing with a stubborn of any alcoholic beverages. As soon as the bentonite enters the wine, it provokes gluing microscopic particles. It is those that we don't need. As a result, they are cereal at the bottom. In addition, bentonite creates immunity guilt from harmful bacteria and yeast.

In order to clean the liter of wine, you will need 3 grams of this substance. Powder is poured with water in proportion one to ten. Defend for 12 hours. Clay hardens, so it will be necessary to dilute it with water and only then pour into wine. After a week, drain the alcohol with a precipitate. By the way, the bentonite is ideal for lightening grape wines.

2. gelatin. A rather simple way of alcohol pasting. Suitable for any fruit and berry wines. On 10 liters of drink we take 1.5 grams of gelatin. The day is soaked in the gelatin in water, then add to the container with wine. Lightening will end two weeks later.

3. milk. This method is ideal for newbies winemakers. For pasting in liter of wine, add a teaspoon of degreased cow's milk. Remove from the sediment four days later.

4. Cold. Wine must be placed in the refrigerator or on the street. The main thing is that the drinking temperature does not fall below minus 5 degrees. When cooled, the wort particles are lowered to the bottom and form a precipitate. It remains only to drive alcohol to heat and quickly pour into clean capacity.

5. Egg protein. Best is suitable for cleaning red wines. Squirrel from one chicken egg is enough to clean up 35 liters of alcohol. We whip off the protein in the foam, adding some water. Pour in wine and leave for 15-20 days.

6. Tanin. They clarify sweet wines from pears and apples. The substance not only cleans, but also gives the tartness, not inherent in such drinks. Such powder can be purchased in any pharmacy. On 200 ml of water add 1 gram of Tanin. Insist and filter through the gauze. On 1 liter of wine add 6 teaspoons of this agent. A week later, the precipitate is formed.

Alas, no option can be 100% guaranteed to improve wine. Nevertheless, you can get good results. In order to achieve clarifying, give the blame to stand for another 30-45 days.

There is a lot simple ways Cleaning wine at home to give a beverage saturated flavor and enhance its taste. But before cleaning home wine, Take care that this procedure is carried out only when fermentation is fully completed, otherwise the mass itself can be worked out, with which cleaning is cleaned, it can spoil the drink.

Wine cleaning rules at home

As a result of purification, the taste of wine may improve, a bouquet will increase. This process will allow to accelerate the ripening and protect against various diseases. After cleaning, home wine will get brighter color. It is transfused into clean capacity and remove the resulting precipitate.

Cleansing is carried out no earlier than after the first transfusion.
Before cleaning the wine, check out the rules set out below.

When cleaning the wine you need to keep in mind:
1. To clean the young wine at home, a smaller amount of material is required than for old.
2. When using more material, as the smaller, the wine worsens the quality, and it becomes muddy.
3. The process of cleansing in stronger wines will proceed faster.
4. Cleansing is carried out when the wine is at rest. It is impossible to purify the wine in which the fermentation process and the separation of coalic acid occurs.
5. If, as a result of the first cleaning, the wine will not be cleaned, it should be pouring, and then re-cleansing. Subsequent purification is able to destructively influence the wine, as the necessary guilt can be removed from it, as a result of which an undesirable decrease in acidity will occur. Only those wines that have a great content of Tanina do not respond to numerous purification.
6. The more tuban substance is in wine, the better the process of cleansing is.
7. Depending on the variety and quality of wine, cleaning can take from several days to several weeks.

When cleaning the wine you need to know that:
1. The purification of the wine will not happen if it contains an insufficient number of Tanin, as a result of which it should be added artificially. To do this, the Tanin acquires a pharmacy. It is dissolved in hot water, adding a little alcohol. The resulting solution is placed in wine tank and are thoroughly stirred, and then the means is poured, intended for cleaning the wine, and are thoroughly mixed.
2. 1 g of tanina is 1.8 g gelatin, and the protein of one egg is equal to 4 g of pure dry gelatin.
3. When placed in the wine of the cleaned solution, it is necessary to ensure that the fluids are thoroughly mixed.
4. Cleans the wine that does not submit any signs of fermentation, otherwise the mass itself, intended for cleaning the wine, wipes and finally spoil wine.
5. The material that is used for cleaning must be taken in such a quantity that would correspond to the degree of climbing of wine.
6. After cleaning the wine, the overflow should be made so that it is possible to avoid smaller air effects if possible.
7. Wine should be overflow before and after cleaning.

In the cleaning of wine there are its drawbacks:
1. The cleaning process reduces the number of extractive substances in wine.
2. The amount of alcohol present in wine decreases.
3. The color of red wines is worse.

To prepare a 1% solution of gelatin or fish glue, i.e. per 1 g of a taken substance, take 100 g of hot water (a solution consisting of 85 g of water and 15 g of alcohol, it is much better).

If you take 20 drops of a solution of 1 liters of wine, it will correspond to 1 g of gelatin or fish glue, intended for 80 liters of wine. 40 drops per 1 liter correspond 2 g per 80 liters of wine.

Wine cleaning with egg whites and fish glue

Purification of wine with egg whit

Proteins are separated from eggs, and it should be only fresh eggs, and whipped to the formation of foam. It is then added some water or wine, stirred and placed in a container with wine cleaned.

In order to make it easier to destroy protein cells, whipped to a foamy state to sell a lot through gauze.
For lightening 40 liters, proteins of 1-1.5 eggs are used.

Sometimes some winemakers when cleaning wine egg protein Add a little pure white salt - 1.3 g per 40 liter of wine.

Wine cleaning with fish glue

Mostly fish glue is cleaned only white wines, as the red can fully discharge. A good fish glue should be transparent, glossy and when placing it in rather hot water to dissolve without a residue. Most. best glue It is considered sturgeon. The powder cooked from fish glue is not recommended, since there is a possibility that there is extraneous impurities that will delete the taste of wine.

Fish glue is mainly used to clean white wines containing a small amount of tanning substances.
For wines having dark yellow with brown or reddish, the use of fish glue is ineffective. Another way applies here.

It should be remembered that white wines having a yellow color are cleaned with fish glue, and dark, brown blade - with the help of egg protein and gelatin.

How to clean the wine gelatin, milk and blood

Wine cleaning gelatin

Wine cleaning gelatin is used for both white and red wines. Before cleaning the wine gelatin, granulated powder or gelatin plates are placed in a container and poured with water. Then put on fire and, constantly stirring, are waiting for the entire gelatin dissolved. The mass is cooled and placed in the wine that is cleaned.
Gelatin is used by an ordinary, which is used to prepare various dishes. You can buy it without limitation in the trading network.

Wine cleaning milk

In most cases, clean the wine with milk is unsafe, as this can cause wine disease. Milk is used to clean quite strong wine, mostly white, the red wine it can discourage.

Purification of wine blood

Only white wines are cleaned with blood, as the red can be completely discouraged. In the process of cleaning, dried blood is used, prepared as a powder.

Blood powder is bred in a small amount of wine and placed in a container with wine cleaned. It is 5-7 g of a blood powder for 40 liters.

Filtering wine

Experienced winemakers believe that it is better to avoid filtering. But there are cases when the wine is very muddy for cleaning. Filtration mainly serves to remove the thickness.

In contact with

Homemade winemaking - a lesson, loved by many. When autumn and harvest comes, a fair amount of berries and fruits goes precisely for these purposes, and a few months can be served on the table. It is delicious, useful, does not contain preservatives. However, the type of beverage and the smell is not always appetizing - there may be residues of berries, yeast, wort. The presence of these particles makes wine opaque and spoil the smell of drink.

What is a lightening of wine

After the end of the fermentation process, the wine remains muddy. This is normal. So that the wine has become light and transparent naturally, it is maintained for several years. For home winemaking, it is too long and not a rational process. In addition to long exposure, the wine can be lit in other ways at home.

The problem of clarification of young homemade wine is relevant. After several months of exposure, the wine is drained from the sediment. If you do not like that it is muddy, it needs to be lit. Clarification does not affect taste qualities Drink, but contributes to an increase in storage.

To begin with, wine must be prepared for clarification:

• Remove with yeast. It needs to be done in 2 weeks after fermentation. Without bumping a wine capacity, we drain the fluid that is above the sediment. This can be done using a rubber or plastic hose.
• Filter. For the filter, we use a porous cardboard, a moto cone from flannels, bosses, canvas, etc. Filtering procedure is done several times, seeking that there are no even small extraneous particles. You can filter wine using asbestos. We pour wine into the enameled container, add a pinch of asbestos, mix, filter through a tissue bag. We repeat the procedure several times. Asbestos is a very effective means that can clean the wine to transparency at home.

After cleaning the drink is completed, you need to think about how to lighten it. Some wines (from raspberry, red currant, mint Rowan., Cranberries) do not need lightening, the rest of the drinks does not prevent this process.

In addition to many years of excerpt, other methods applicable at home are popular.

• Wine pour into bottles, clog. Bottles are placed in a large water tank. On the bottom there should be a wooden circle or similar device. Water should close the bottle over the neck. Water capacitance heated to 50 ° C, after that we drain the water, and leave the bottles to the complete cooling.
• The wine is cooled to -2 ° C (for dining wines) or up to -5 ° C (fastening wines). In the cooled drink drops the precipitate to be filtered.
• Using clarifiers. This is the most efficient and popular way in home winemaking.

Lighters and lightening methods

Winemakers are clarified by pasting. This is due to the fact that the clarifier binds (gluits) particles suspended in wine, and precipitates them to the bottom. Different lighters are suitable for different wines:

• bentonite (or white clay) - universal clarifier;
• gelatin - for pear and apple wines;
• tanin (powder from the core of oak) - for sweet and not tart wines: berry, sweet apple;
• milk (degreased cow) - for grape wines;
• egg protein - for red grape, cherry and plum wines;
• activated coal (woody) - rarely used, eliminates wine from unpleasant odor.

Lightening with all these substances occurs approximately the same, but there is a difference in concentrations and some nuances that you need to know.

Bentonite

Consumption: 15-30 g for 20-25 liters.

Powder pour into a bowl, pour boiling water in a 1: 4 ratio, beat into a homogeneous mass of creamy consistency. Close the lid and leave half an hour. Then again beat and pour into wine. Leave the wine for a week, then filter.

Gelatin

Consumption: 10-15 g per 10 liters.

Gelatin soak in a glass of cold water for a day. Dilute with warm wine in the proportion of 1: 3, achieve dissolving gelatin. Pour into the container with wine and leave for 2-3 weeks, then subjected to filtering. Lightening gelatin is an affordable and effective way.

Tannin

10 g of powder (buy in a pharmacy) to dissolve in 2 liters of water, let it be lifted and carefully filtered.

Consumption: 6 hours of spoons of a solution on 1 liter of wine.

Add a solution into a drink, insist from 4 weeks, filter.

Milk

Consumption: 50 ml per 10 liter of wine.

Add to Wine, defend 5 days, strain.

Egg white

Consumption: 1-2 protein on 50 liters.

Squirrel separated from yolk, beat. When beating, you can add some wine. Pour the mixture into the drink, leave for 2-3 weeks, strain.

Activated carbon

Consumption: 4-5 g per 10 liters.

Powder wood coal Add to Wine, uphold 4-5 days, then carefully filter.

These are general recommendations. In order at home the wine it turned out really high quality, it is recommended to experiment a little before lightening the beverage to select concentration. Homemade wines differ among themselves, so it is better to choose the optimal amount of clarifier for a particular drink. Pour the same amount of wine in the container (150-200 ml), add to each different amount of the selected clarifier: is normal, slightly smaller and slightly more. Notice, in what capacity with wine the most flakes appeared. When lightening a large amount of wine, focus on the results of the experiment.

Lightening wine - the process is simple, the clarification tools are available. To be neat and follow the tips outlined above, then your wine will be not only delicious, but will also have a noble refined view.

After the end of the fermentation process, the wine may not become transparent. Particles of wine stones, and susta residues, so miniature, which is not able to fall on the bottom of the tank, do not give aesthets from winemaking to enjoy the game of a transparent drink in a glass. Knowing how to clarify homemade wine, you do not need to wait for several years, until a cut-down drink is lit by naturally.

How to understand whether to deal with clarification

After a short process of insteading for 3-5 months, the drink is removed from the sediment and check its transparency. Lightening wine at home is carried out if after that it remains the same muddy as before exposure. This technological operation can be completely calmly skipped - the taste and quality of wine it will not affect. It will not be better from it, the only advantage that will appear at the drink beverages in addition to the perfect appearance is a slightly increased storage period.

Lightening wine at home, you should not immediately take on improving the appearance of large volumes. You need to take a few small portions of the drink, pour it into transparent bottles, and experiment with various clarifiers and their dosages and concentration.

How the clarifiers act

The clarification process is also called, only substances of natural origin are used for it. Particles of clarifier interact with suspension particles, as if "glued" with them. New formations already in their weight are much harder to the previous inclusions, and they cannot be held in the same condition, falling to the bottom, which makes it possible to lighten the wine.

If you solve the problem, how to lighten homemade grape WineAnd at the same time continues to wander, this process needs to be stopped. To do this, the storage temperature of the drink is lowered to + 10 ° C. This is done in order to after the clarification in it there are no traces of Muti and the taste of yeast.

8 Wine Clamp Methods

Solving the problem how to make wine transparent, you need very carefully

comply with the dosage of used beverages used. The retreat from the proposed recipes, the incorrect calculation of the proportions will not lead to the desired result.

Wine wicked methods:

After solving the problem, how to lighten homemade grape or fruit wine, you need to give it the opportunity after the clarification of another 4 - 6 weeks to stand for the sedimentation of the smallest particles, and after that, to pour for the final laying on storage.

Wine salable any affordable way It will help to give him transparency and slightly increase the shelf life.

The first thing that rushes into the eyes when we look at the wine glass is its color and transparency. The taste and fragrance are estimated afterwards first. Smooth, bright color, the absence of mechanical impurities gives an attractive picture. I want to taste, evaluate the bouquet of smells. That is why the wine must be transparent, a slight precipitate may be present, which is easily removed.

Home grape wine is transparent, especially if you follow the proper procedure for cooking. However, at home, it is possible to obtain wine with a visible sediment, sometimes insoluble particles float over the entire mass of the drink, it is impossible to simply merge or separate them. In this case, such an operation should be carried out as lightening wine. This concept includes the removal of the sediment, the deposition of insoluble particles, an increase in the transparency of the beverage.

Reasons for clouding

Cooking wines at home Case time-consuming and troublesome. At the same time, very interesting and creative occupation. Virtually any fruit, even vegetables, can serve as a raw material for manufacture. Compliance with technology is the key to a qualitative result at the end of the process.

At home, technically dependent operations are not always obtained. Often or loss of a significant sediment is possible after a negative leap of temperature when the finished product is shutter. After the spill on storage, you need to jerk and all minor impurities should sink to the bottom.

Basic mistakes

This may not happen for several reasons:

1. When stored ready-made drink, the temperature level is lower than the required.
2. Spilled for ripening was the poor wine.
3. The fermentation process took place at low or on the contrary too high temperature.

If the wine rushes at temperatures below the necessary, then the remains of yeast fungi, the particles of the raw material do not decompose naturally and do not fall into the precipitate. They are enlarged and serve as a nutrient medium for the remaining microorganisms, the wine is furious throughout the entire mass of the product.

The same picture with a non-known product. The fermentation will continue in bottled drinks and ripening. Accepted acidic taste, microorganisms are multiplied, transparency is lost.

The victorious or poor wine contains a mass of non-transparent particles of raw materials, acidic products, simply increasing particle microbes of germs. The product is muddy, may have an unpleasant flavor, the particles fall into a drink mass, which significantly worsens the organoleptic qualities of the drink.

All these shortcomings can be corrected if the process is under control, the clouding is noticed on time. Operation will come to the rescue, which is called "Wine Clarification".

Lightening wine

Improve appearance It can be obtained, even if there is no too significant turbidity in it. Experienced winemakers prefer to filter their products before booking for storage and ripening. However, this procedure is not always brings the desired effect. It has a significant drawback. Filtration can be done no more than one, maximum of two times. Otherwise, the taste quality of the drink is significantly reduced. It loses the fortress, is saturated with oxygen, which can provoke sour fermentation. In addition, it is necessary to remember that filtering is an open process, especially at home, you can infect a drink with acetic acid or lactic acid bacteria, then it will definitely deteriorate.

Therefore, in addition to filing its wine, often resort to the use of such auxiliary flocculants (precipitators) as gelatin, egg protein, clay, tannin.

Gelatin

How to do if it is necessary to clarify the product gelatin? One should only calculate required amount Gelatin is proportional to the liquid. It is necessary to do this on the basis of the calculation that for clarifying ten liters of wine it is necessary about 2-2.5 grams of gelatin of excellent quality.

1. Before use, gelatin needs to soak cold water.
2. The specified amount of dry matter will require 25-30 grams of cold water.
3. After exposure, about 10 - 12 hours heated until complete dissolution.
4. The wine mass should be carried out in motion, it is possible using a centrifuge and pour dissolved gelatin with a thin flowing.
5. After that, swaying the bottle, put in a dark place.
6. The result of such clarification can be seen after two to three weeks. The precipitate falls on the bottom and it will be possible to be easily filtered from the rest of the drink.

Egg white

Also popular is the way to improve transparency with the help of egg protein. The whipped protein foam is slightly divorced by water and also flows into the entire mass of the product. After settling for two to three weeks, you can separate the sediment. This method has drawbacks compared to the previous one:

• the protein is harder to dose, the amount is taken at about calculating two proteins per 10 liters of liquid;
• the protein is a good nutrient medium and it is possible to receive infection with microorganisms of foreign microflora instead of clarification.

More this method is suitable for lightening wine varieties from white grapes.

Bentonik

You can resort to precipitation with clay. You can apply this method both independently and improve the result after using gelatin or protein. Clay is called bentonite, manufactured specifically for such purposes.

Calculation of the amount of such: one liter of wine must be taken from one to three grams of clay. Also dunk for swelling, then pour into wine, swirling along its axis "to the funnel". You can defend for at least a week, you can up to 10 days. Then drain after falling out the precipitate in full.

Conclusion

Watch carefully behind your product, do not miss the moment when you need to apply filtering or other methods for lightening the home drink. Preservation of color, transparency will provide a drink long term Storage and excellent taste.

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