Conclusion
What about wine recipes, you say?
They promised! First the technology, and then the recipes...
But it seems to me that now, having completed a course at the school for novice winemakers, you yourself can create any wine recipe. At least from tomatoes.
After all, in any case, it all comes down to extracting juice from the product and putting it on fermentation. If the juice is not sweet enough, add sugar, and if it is too sour, add water. What, how much and how much, you already know – you’ve been through it.
But what products to make wine from is up to you.
Well, seriously, of course, before you start preparing any wine, you need to calculate everything. Wine is usually made from foods that are available in abundance. For most of them there are tabular data (indicative) - juice yield, acidity and presence of sugar. From these data we can calculate the wort content. We also went through how to do this. Next, it’s a matter of technology...
If we want to make wine from a mixture of different fruits (blended wine), then again, we need to focus on what we want to get, and of course, proceed from what we have.
The basis (more than 50% juice), as a rule, is taken from the most juice-containing fruits and whose acidity is low: apples, pears, grapes, cherries, plums, strawberries. Added to the blend — currants, raspberries, chokeberries, shadberry. But this is a matter of taste. It may be the other way around.
Personally, I like to use black currants (60-70%) as a base, add red (cherry-colored) currants (20-30%) and raspberries (10-20%). Well, sugar, as usual, is 25% of the wort volume.
This is if we talk about red wine.
I make white wine either from gumi berries, or from white currants, or 50x50.
And another little piece of advice from an “experienced” winemaker: delicious homemade wine is sweet wine. Everyone loves this wine. And attempts to make good dry homemade wine usually lead to adding sugar to it after tasting. Therefore, for a 10-liter bottle, feel free to add 4 kg of sugar - you can’t go wrong. My opinion is that good dry wine can only be natural from grapes that are not very sweet, but not sour either. Well, maybe also from juicy sweet apples. Try it, it might work.
This is where we finish school and have a prom with our sweet wine.
Wine recipes (and not only) for “truants” who are not able to create a recipe for the desired wine themselves and for those site visitors who have not taken the school course, I will eventually present them in a separate section.
Good luck to you all and enjoy growing fruits and berries, making wine and drinking it with your loved ones.
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