Fastening homemade wine with moonshine, alcohol, vodka

Making wine at home basically involves the fermentation of grape juice, berries or fruit with added sugar and natural yeast. After, like sugar, added to the wort is converted into alcohol, the grape wine turns out strong 10 -14?. Such a fortress of house wine does not contribute to its stability, it is necessary to fasten the drink.

In home winemaking, several methods of attachment are used, the most popular being:

• Adding alcohol to young wine;
• Alcohol worting, wandering;
• Fixation by freezing.

Before fixing the wine, need to be determined, what degree it has first.

Definition of a fortress of house wine

What determines the strength of the product of home winemaking? The amount of alcohol in the household wine directly associated with the amount of sugar, laid in the wort, and with temperature, during which fermentation took place. If the wort fermented at a temperature higher +24+26?WITH, means, the fermentation process took place in an accelerated manner, and the alcohol content of the finished drink at the outlet below, than it could be at a lower temperature.

AND, vice versa, suslo, fermented at a temperature of about +17+19?WITH, for a fairly long fermentation completely converted sugar into wine alcohol. In this case, the maximum fortress is reached at the exit, which is only possible, when making wine at home.

Methods for determining alcohol content:

• Calculation of sugar concentration. Everyone 10 g of sugar, added per liter of wort, add to it 6% alcohol. Strength also depends on sugar, originally available in grapes. The percentage of sugar in each individual variety can be found in the reference literature and calculated, how many degrees the grape wine has at the exit.
• Measurement with a wine alcohol meter. The error of this method is 1-2 % about. The device focuses on the concentration of alcohol, the error is given by dry solid particles of tartar, contained in beverages.
• Hydrometer measurement (hygrometer). The device focuses on the density of the liquid, the higher this figure, the greater the degree of the drink. You can use a special table to determine the exact degree of the drink.

Table of the ratio of strength and density of alcohol

You can get objective results, if the wine from the grapes at home has already finished fermentation.

Alcoholization of young wine

To increase the strength of young wine at home, you need to add alcohol or vodka. Vodka can be replaced with moonshine.

When added to homemade wine strength 10? one percent alcohol or two percent vodka by volume, you can increase the degree of drink per unit (on 1?).

That is, to increase strength 5 liters of ten-degree drink on 6? with the help of alcohol is carried out such a calculation: (5х1х6):100= 0.3 l, where 5 Is the number of liters of drink, 6 - this is a necessary increase in the degree, a 0,3 l - the required amount of alcohol for this amount. If you fasten this amount of drink with vodka, then the calculation will look like this: (5х2х6): 100= 0.6 liters.

Vodka, alcohol or moonshine is added to homemade wine and left for complete assimilation 15-16 days. You need to be prepared for that, that fortified grape wine will lose its transparency at this stage, a precipitate will appear. Then it is drained from the sediment, sealed and sent for storage. As a result of exposure, transparency is restored, it acquires a special taste and aroma.

Alcohol worting, wandering,

This method answers the question, how to make fortified wine from grapes at the stage of wort fermentation. Its feature - the juice from the pulp does not need to be squeezed, just grind the fruit before laying on the fermentation.

1. .Before, how to leave the wort to ferment 3-5 days at a temperature not higher +25+26?WITH, you need to add the required amount of sugar (6-9% by volume).
2. The wort is added 90% alcohol, insist 7-8 days.
3. The drink is filtered and sealed in a container for storage.
4. Fortified wine in bottles can be stored close 2 years to acquire a special taste.

Freezing wine

The method is based on differences in the structure of water molecules and wine alcohol, water crystallizes, and alcohol molecules - no. Making fortified wine in this way is acceptable for small volumes (10 – 15 l).

The amount of drink will be reduced several times, but he himself will become stronger, will acquire a rich taste.

Two-liter bottles of drink should be placed in the freezer for several hours. As a result, the water will freeze, and wine alcohol will remain liquid. It is poured into another container, and the ice mass is left for cocktails and tea flavoring. It has a fortress 1? and a pleasant taste.

Drink, fixed in this way, at first muddy, but later becomes transparent again. Entrance: 10-15 liters of young wine is obtained 5-6-7 liters of drink strength twice as much as the original.

To prolong the shelf life of wine and give it a special taste and aroma, use its attachment by adding alcohol, vodka or freezing.