Fermentation on the pulp, a method for producing wine, based on the combination of the biochemical process of the enzymatic decomposition of must carbohydrates with the extraction of components from the solid parts of the grape berry. Unlike the fermentation of grape must, fermentation on the pulp consists in the fermentation of the must of red, and in some cases white grape varieties, together with the pulp in order to enrich the wine material with valuable substances contained in the skins, seeds and ridges. To intensify the extraction process, the fermentation temperature is maintained higher than during the fermentation of the wort, and the pulp is mixed with the fermenting wort. Fermentation on the pulp is used to produce red table, certain types of strong (Madeira, port) and Kakhetian wines. There are different methods and technological schemes for the implementation of fermentation on the pulp, incl. preparation of red wines, and their hardware solution. Classical schemes of fermentation on the pulp in open or closed vats and tanks with a floating or submerged "cap" are used mainly for the preparation of red table wines.
Fermentation on the pulp with a floating "cap".
The grapes are crushed with destemming. The pulp is sulphated at the rate of 100-150 mg SO 2 per 1 kg and served in oak vats, metal or reinforced concrete tanks, filling them to 80-85% capacity. 3-4% of a pure yeast culture is introduced into the container in the stage of vigorous fermentation. Under the action of fermentation carbon dioxide, the pulp (skins, scraps of ridges, seeds) rises and forms a floating “cap” on the surface of the fermenting must. Favorable conditions are created on the surface of the “cap” for the development of acetic acid and other bacteria, which leads to the accumulation of acetic acid in wine and decrease in quality. To prevent the development of these bacteria, as well as for better extraction of coloring and phenolic substances, the "cap" is thoroughly mixed 3-4 times a day, each time for an hour. tank on the "cap". Sometimes compressed air or inert gas is used to mix the "cap", which is supplied to the fermentation tanks through stationary pipelines, and then through flexible hoses with special outlets.
Scheme of fermentation on the pulp with a floating and submerged "cap" in vats with tubes in tanks under the "cap". Stirring the "cap" with compressed air leads to a significant oxidation of anthocyanins and their precipitation. It is more rational to use an inert gas (carbon dioxide, nitrogen, etc.). Fermentation is carried out at a temperature of 28 ° -32 ° C, which is optimal for the quality of red table wines. the higher the fermentation temperature, the more intense the color of the resulting wines, but the worse their quality.At a temperature of 39 ° -40 ° C, the yeast dies, fermentation stops and unfermented products are obtained. When fermenting in large tanks, the fermenting medium is cooled by pumping the fermenting must through a tubular heat exchanger, in which cold water or brine is passed in a countercurrent.After 5-8 days, as soon as the wine material acquires characteristic color (500-600 mg / dm 3 anthocyanins), astringency and fullness (1.5-2.0 g / dm 3 phenolic substances) during fermentation , it is separated from the pulp.From the fermentation tanks, the pulp, together with the wine material, is pumped by the pulp pump into the stacker and press.Before pumping, the contents of the fermentation reserve the uara is thoroughly mixed with a stirrer or mezgonasos. According to another method, the pulp is unloaded in the following sequence: first, the wine material is lowered through the lower tap, and then manually fed through the lower hatch into the press. An inclined grate is installed in the tank, along which the pulp is fed to the hatch. Scraper conveyors are also proposed for unloading the “cap” in the upper part of the tank. The pulp is displaced upwards using wine material pumped into the tank. The advantage of fermentation on the pulp with a floating “cap” is free access to the “cap” for mixing. Table wines obtained by fermentation with a floating "cap", have a slightly lower alcohol content, but are more harmonious and higher in quality. In open tanks, cases of malnutrition are less common, the fermentation temperature is somewhat lower than in closed ones, but wine cannot be stored in them after fermentation. The need for repeated mixing of the "cap" is a disadvantage of this system. A closed tank with a floating "cap" can also be used to store wine. Mixing the "cap" in such a tank is difficult and is usually done by pumping the fermenting wort to the "cap" with a mezgon pump. There is less heat loss in a closed tank and the fermentation temperature rises higher. Fermentation in such tanks is faster, but often due to a lack of oxygen necessary for the reproduction of yeast, fermentation in them stops. Fermentation with a submerged "cap". A ledge is made in the tank about one quarter of the height from the top, with which the grate is attached. After the start of fermentation, the pulp is held under the grate, and the must, passing through the "cap", covers it with a layer of 25-30 cm Thus, the pulp is immersed in the fermenting must. As a result, the risk of development of acetic bacteria in the “cap” is reduced. But at the same time, the pulp under the grate is strongly compressed and the color of the wine may be insufficient. Therefore, the “cap” is stirred 1-2 times a day by pumping the must from the lower part of the tank to the upper one. For uniform distribution of the pulp along the height of the vat, storey vats are proposed. With the help of a series of horizontal gratings, several layers of pulp are created. In this case, the wines are insufficiently colored and often with a bad taste. The handling of such devices is very complicated, so they are not widely used. Closed tank with automatic extraction and tank with automatic regulation of the fermentation of the Dusselier-Ismann system - improved devices for fermentation with a submerged "cap". When fermenting with a submerged "cap", the content of anthocyanins in the wine is less than during fermentation with a floating "cap". With this method of fermentation, work becomes more complicated due to the need to establish and parsing the grating for immersing the "cap". A common disadvantage of devices for fermentation with a floating and submerged "cap" is the difficulty in unloading the pulp after fermentation. In the UKS-ZM plant, the processes of mixing the "cap" and unloading the pulp are mechanized. For fermentation on the pulp, the BRK-ZM installation is also used (see Apparatus for heat treatment of pulp). Installations for fermentation on the pulp in the stream are proposed: installation of Kremachi in Argentina; Ladousse, Bellot and Vico - in France; Defranceschi, Gianatsa, Padovan - in Italy; extractors-vinifiers VEKD-5 and VEK-2.5 - in Russia, the operation of which is based on the removal of floating pulp in the upper part of the tanks using rakes, augers, scrapers.
For the preparation of grape wine, only ripe grapes that have gained full strength of juice and sugars should be used. The method of making wine described below is universal.
The first holy rule of winemakers. Grapes are never washed under running water. Thus, yeast colonies that live directly on the berry are preserved. In industrial production, on the contrary, most often, natural yeasts are deliberately killed with the help of acids, in order to then introduce cultural wine yeasts exactly at the rate, thereby achieving a stable result. But at home, no one can afford it. Therefore, natural yeast must be kept on the surface of the berries.
The second operation is done at the request of the master. We are talking about combs, about separating grapes from brushes. The ancient winemakers never separated the berries, but directly from the field they put heavy brushes under the press. But, in order not to doubt the final result, we recommend separating the berries from the brushes.
There are no rigid canons in the third operation. It is necessary to crush the grapes so that all the berries are flattened and the juice is released. Presses or special presses can be used, but at home, home winemakers can crush the grapes with their hands or in large vats with their feet. In the absence of vats, you can crush grapes in any enamel pan. We recommend stocking up with two or three enameled pots with a capacity of at least 20 liters each. It is convenient to crush grapes in them, and most importantly, they serve as a kind of fermentation vats.
Already from the moment we began to crush the grapes, in the must, which is the juice and pulp of the berries, the mysterious fermentation process immediately begins. Yeast, having combined with the sugars of grape juice, begin an active life, processing the latter into alcohol, while releasing carbon dioxide. The wort will really begin to ferment when you pour it into a specially prepared container. For a day it should be alone with itself, and then you need to add boiled and cooled water exactly as much in volume as the wort takes. A certain amount of sugar must be dissolved in water.
Note: some winemakers do not add water and sugar to the must at all, ensuring that the young dry wine ferments without sugar and water. Only after the preparation of dry wine, sugar is added to it in certain proportions in order to obtain a strong wine. You can put wine in two technologies to see which way suits you best.
Here's what a beginner winemaker can focus on when making wine with the addition of water and sugar. In a 20-liter saucepan there should be at least ten liters of juice and pulp, and the second half is topped up with water, in which 3-4-5 kilograms of sugar are dissolved. Why such a spread, and not a rigid norm? It all depends on your taste, finally, on your capabilities. It must be remembered that the less sugar, the more “dry” the wine will be, and therefore, less will be stored at home, where it is difficult to withstand the temperature regime. The maximum amount of sugar per 20 liters of finished wine should not exceed six kilograms: you get a sweet dessert wine that can stand at home for several years, gradually gaining strength and acquiring a characteristic bouquet of expensive vintage wine.
Many winemakers do not advise pouring the must for fermentation into small vessels, considering that one of the laws of winemaking is that the must does not like small volumes. It is also believed that fermentation occurs better in enamel pots than in glass bottles of the same volume. But in the choice of vessels, of course, everything depends on your capabilities. Some winemakers achieve astonishing results by making wine in 3-litre jars (we'll go into more detail about making wine in small containers below).
There are two types of wort fermentation.
First: fermentation takes place under the so-called hydraulic lock. The hydraulic lock is made very simply. The vessel with the wort is tightly closed with a cork (preferably screwed), into which a glass or metal tube is inserted with a rubber hose put on the end. The other end of the hose is lowered into a vessel with water. Then all the carbon dioxide that is released during fermentation can only come out through a tube through the water, and air can get to the wine from the outside - for nothing.
The second option: the must is left in an open container, constantly stirring the “cap” - crushed berries that have floated to the top. The wine wanders “under the cap”, as the masters say, it is the “cap” that protects the wine from excessive contact with air. It becomes possible to mix the pulp twice a day, which allows you to extract from it everything useful and necessary for wine. In addition, while mixing the pulp, an even temperature regime is constantly maintained, and freezes can occur in vessels with a hydraulic lock.
As for the temperature regime, it must be remembered that young wine does not tolerate sudden temperature fluctuations, especially temperature rise. It is necessary to maintain the same temperature during the fermentation of wine (normal can be considered a temperature of 10 - 15 degrees, but it's okay if your house is a little higher than 20 degrees). The higher the temperature, the faster the wort will ferment. At a temperature of 10 - 15 degrees, the wort ferments from a week to two weeks. At a temperature of 20 degrees - 3 - 4 days, if the must ferments "under the cap".
Wine, walking under the "hydraulic lock", wanders around the observations of many winemakers for about a month. But keeping track of wine on a water lock is much more difficult. If the wort under the hydrolock does not allow bubbles of carbon dioxide to enter, then the hydrolock is leaking air and the fermentation process is at risk. It is necessary to check the strength of the hydraulic lock. If necessary, cover the junctions of the lid with the jar with thick dough, gypsum, alabaster, cement, plasticine. If the bubbling from the rubber hose returns, then you have achieved complete sealing of the wort.
The wort, "walking" under the hydrolock for about a month, completely ferments when the release of bubbles stops. The wort, completely fermented "under the cap", is a frothy intoxicating drink: all the pulp from the berries creates a dense cap, and the ridges of the bunches and seeds settle to the bottom.
The spent wine cannot be missed: without delaying even for a day, it is necessary to proceed with the first overflow of wine, freeing it from pulp, seeds, ridges. This is done simply, but we must remember: squeeze the pulp as thoroughly as possible, because this operation is associated with the loss of wine.
Here is a rough guide: out of 10 - 12 kilograms put into the work, the pomace should be no more than two kilograms or a little more. Where there are large volumes, presses and mesh baskets are used. You and I can do it easier - to collect the pulp from the cap with our hands. Wash your hands thoroughly before doing this. Wine does not like foreign odors at all, it easily absorbs them.
The first overflow is straining through a colander or sieve all that is left after squeezing the pulp and removing the seeds. It is at this moment that the winemaker must finally draw a conclusion: what he wants to have in the end - dry or dessert wine. If it is dry, then it is not a sin to add sugar to the strained must or young wine, no more than a kilogram per 20 liters - to maintain the fermentation reaction of the remaining yeast, which is still present in it. And you can not add if you want to get a special dry wine, where there is not a gram of excess sugar.
If there is an intention to have dessert wine, then it is reasonable to add more sugar, focusing on the fact that the maximum general norm should not exceed 6 kilograms for the same 20 liters of finished wine. But no matter what you do with sugar, in any case, you need to know: you need to dissolve it only in wine.
At the first pouring into young wine, from 5 to 10 grams per liter of ammonium chloride solution are added, which contributes to more active fermentation of yeast. This chemical is widely used in photography, and getting it is not a problem. But this recommendation is not mandatory, since the ancient winemakers did without it.
Oxygen, or rather, ordinary air, is like a werewolf for VIN. At the first stage, when the wort is fermented, it is a friend, because without it yeast will not develop and die, the reaction of converting free sugars into alcohol will not go on.
But now we have made the first transfusion of wine, and oxygen turns from a friend into a dangerous enemy. Now, until we open the bottle, the air will lie in wait for the wine throughout, trying to oxidize it as quickly as possible, turning it into ordinary vinegar. And therefore, already at the first overflow, it is necessary to observe the law: a minimum of contact with air. How it's done?
It is recommended to pour wine into 20-liter glass bottles, which are widely used in the food industry and medicine. At worst, you can use 10-liter ones, but in them the processes are more accelerated, and there is a risk of not achieving the desired result. But no matter what container you use, the wine must be poured under the very neck, so there is less contact with air.
Some tighten the balloon with four-fold ordinary food-grade polyethylene, which is tightly tightened with twine. After that, they pierce in 2 - 3 places with a needle; and there is a full guarantee that the balloon will not spread the accumulated carbon dioxide, and wine contacts with air are excluded.
An attentive reader should certainly have a question: they started the process in a vessel with a volume of 20 liters, squeezed out a total of at least 2 liters of pomace, how then to top up the glass bottle? The question is reasonable. Starting the process, we must remember that we will always need to have some amount of wine to top up under the neck. Where to get it? Start with a slightly larger volume, say, not from 20, but from 25 - 30 liters. These surpluses can also be stored in a three-liter cylinder; the wine here matures faster, but a small addition to a large volume will not ultimately affect the quality of your wine.
Depending on the density of the wine material, residual sugar and yeast, the temperature depends on the aging time of the wine after the first pouring. Usually after 2 - 3 weeks, sometimes even after a month, or even more, the wine gradually brightens. The violent fermentation that began after the first overflow gradually ends, the suspended particles settle to the bottom, the wine begins to lighten. This moment is very important in the life of wine, it should not be missed, because long-term storage of wine with sediment can spoil it - give an unpleasant smell.
At this point, the winemaker needs to have spare glassware. After all, now the wine needs to be poured into the same 20-liter bottle. If it is not available, you can pour it into an enamel bowl, rinse the bottle thoroughly and pour the settled wine again.
It is necessary to overflow only with a hose with a small diameter made of chemically resistant rubber (preferably medical). Only such an overflow will allow you to take all the wine from the sediment without loss.
Again, it may not be enough to a full bottle of a liter of wine. It is necessary to add it from the stock that was prepared at the first stage, when the wort was fermenting. It is not out of place to try a young wine: dry beyond measure, in which there are signs of the appearance of vinegar, it is necessary to sweeten in order to maintain quality.
After pouring the wine a second time, you need to be patient until the process of clarification and maturation of the wine is completed. Now slowly, from 1 to 3 months, the wine will gradually change its appearance, becoming more and more transparent, showing color and brilliance, which depend on the quality and variety of grapes. If the grapes were black, the wine will turn red or deep burgundy. Light varieties give light colors. At the same time, the wine should not be disturbed or kept in the light once again, not to mention opening the vessel.
When the wine is ripe, it is necessary to make a third overflow with a thin hose. And now the wine can be considered ready: it is not a sin for them to treat their friends, or rather, to be patient for a year. When the grapes of the new crop appear, you can open the bottle and pour the wine into bottles, seal them tightly and put them in a cool place. A new winemaking season is about to begin, and what craftsman wouldn't welcome it with an old vintage? This sacred rule is honored by winemakers all over the world.
The preparation of homemade alcoholic beverages has already become a tradition of the Russian people. All kinds of tinctures and liqueurs, wines and liqueurs of our own production are always distinguished by taste, high quality and naturalness. But the ability to prepare a good drink and not spoil it in the process is a whole art.
If you are a beginner and have not yet encountered this home-made industry, then you should know that all such drinks can be divided into two groups:
- Those that are prepared with alcohol (tincture, liqueur, liquor, cognac);
- Implying the fermentation of the product and the natural release of alcohol (wine, ale, cider, beer).
In the first case, the preparation procedure does not require much effort and sterile conditions, since alcohol does all the work, only time is needed. And the second option implies a painstaking and careful attitude to the process, since an insignificant, at first glance, trifle or mistake can ruin the result.
What is pulp and how to use it in the preparation of drinks
Deciding to go into home winemaking or making cider or ale, you need to decide for yourself what you want to get in the end result: a strong light drink, or soft aromatic nectar. The difference lies in the process of active fermentation.
If you use pure squeezed juice with the addition of yeast for preparation, you will get a drink with a strength of more than 20%. By adding pulp to the must, you will get a wine that will have a richer berry flavor, but a lower alcohol content (10-15%).
What is pulp
The pulp is grated berries that are used together with the peel and seeds. If for tinctures and liqueurs, the fruits are well washed and pure filtered juice is squeezed out, then for fermentation, all the material is used, which is later removed from the drink. Steeping on the pulp gives the wine, cider or ale a richer color and a deeper berry aroma.
As you know, the fermentation process is justified by the presence of sugar and yeast bacteria in the wort. Many winemakers prefer to use pure juice, stimulating active fermentation by adding dry wine yeast. Others prefer the natural cooking process.
Yeast is a living microorganism that, getting into certain conditions, begin to actively multiply and process the product. The presence of sugar and the desired temperature in the room: 18-22 degrees Celsius are the ideal atmosphere for fermentation. This can be easily checked by leaving open juice at room temperature for a few days.
Berries and fruits collected directly from a bush or tree contain on their surface the same microorganisms that provide an active fermentation process. That is why it is not recommended to wash the fruits before use. Thus, the pulp provides a natural process for making homemade alcohol.
How to separate juice from pulp video instruction
How to use pulp correctly
In order for the wine to have a rich berry flavor and color, the use of juice alone is not enough. The grated fruits, along with the pulp, seeds and peel, are added to the container with the wort and infused for 5-7 days. During this period, it is important to gently mix the pulp several times daily, without touching the sediment.
Already on the second day of active fermentation, the remains of the fruit rise in the form of a cap. The resulting pulp dries quickly, prevents the release of carbon dioxide and can turn sour, giving the drink a sour vinegar taste. To avoid this, it is necessary to mix the contents frequently.
What is wine soot and how to use it
Within a week, the remnants of the berries will completely give the liquid everything they need. Next, it is important to properly remove the pulp and filter the contents. In this process, do not forget about the sediment. At the bottom of the container, a layer of settled grape seeds and particles of berries is gradually formed - wine soot. In order not to touch it during draining, do not move, lift or tilt the container.
The fermented wort is poured with a scoop and filtered through several layers of gauze. The wine soot left at the bottom is often used to make other fruity alcoholic drinks, such as persimmon wine. This procedure will give it a brighter color and richer taste.
The pulp remaining after filtration is thrown into the compost pit or added to animal feed, and the drink itself continues to ferment actively.
Active fermentation process: why a water seal is needed
Fermentation can take from two weeks to several months (it all depends on the recipe and the desired result). During this period, the processing of sugar and the release of carbon dioxide and alcohol continue. Right now it is important to exclude the ingress of oxygen into the container with the wort. Bacteria present in the air can cause malolactic fermentation, which will give the drink a sour or bitter taste.
To avoid this, it is necessary to use a clean container (glass or wooden) and a special seal that prevents oxygen from entering the wort. The most practical option is a water seal, which is a special curved tube filled with water that allows moderately released carbon dioxide to pass through and blocks air from entering. Such a device is attached to the lid of the container and can be easily made by yourself from improvised means.
Classic water seal
Its mechanism of action is very simple:
- A small hole is made in the nylon lid from the container used, into which a flexible tube (plastic or rubber) is inserted;
- For tightness, the junction is covered with plasticine or glue;
- A small container filled with water is placed nearby, and the other end of the tube is lowered into it.
Thus, the emitted carbon dioxide exits through the tube through the water tank, and the air does not enter the wort.
How to make a water seal at home video instruction
medical glove
The easiest way is a medical glove. It is put on the neck of the container, instead of a lid, and tightly fixed with a thread or braid. But one of the fingers of the glove is pierced with a needle with a hole. The accumulated gas escapes, stretching the rubber, and oxygen is not supplied due to the reverse compression of the material.
cotton plug
Cotton wool or other porous material is used that allows carbon dioxide to pass through, which closes the opening of the container with the future drink. In this case, there is no complete guarantee of tightness and it is difficult to determine the end of the fermentation process.
Removing wine from the sediment: the final stage of preparation
When the homemade drink is almost ready, the most crucial stage comes - removal from the sediment. The name speaks for itself: the wine is not drained, but carefully removed so as not to cloud it.
Even removing wine soot from the must and filtering it from the pulp, a precipitate still forms in the drink. In order for the wine or cider to remain clear and free from off-flavours and impurities, it is important to carry out the removal procedure correctly at home.
The sediment is formed from dead yeast fungi, and its presence in the drink is undesirable, as it can cause decay and spoilage. The procedure is carried out as follows:
- A few days before removal, the bottle with the wort is placed on an elevated place (table, shelf or stool);
- When the drink has completely settled after moving, you can open the cork;
- It is necessary to use a thin rubber hose, 1.5-2 cm in diameter and 150 cm long, one end of which is lowered into the container without affecting the sediment, the other hangs freely down into the prepared bowl or enameled bucket;
- Gradually sucking air out of the free end of the hose, the finished wine begins to flow out (it is recommended to ventilate it immediately, increasing the length of the flowing stream, and slightly spraying);
- The rest of the must with sediment is filtered through a dense cloth and, if desired, mixed with the finished wine.
The drink is poured into containers and sealed tightly. The cooking process does not end there, but such a young wine can already be tasted. The drink, infused for a longer time, becomes noble and seasoned, preserving and increasing its best taste.
Sludge removal and spill procedure: video instruction
Outcome
Making homemade wine or cider requires a lot of effort and skill. Not a single drink purchased from the store shelf can be compared with the one prepared by oneself, and the result will exceed all expectations. Enjoy homemade liqueurs and wines and boost immunity, drinking in small doses will not only cheer you up, but also resistance to pathogenic bacteria and do not worry about the presence of chemicals and flavors in them.
In classical winemaking, a residual product such as pulp is in some cases processed into strong drinks, such as chacha or moonshine. Sometimes they are simply thrown away as an unnecessary product. But in home winemaking, throwing away a product is not an affordable luxury. Moreover, it can be reused and make delicious secondary wine from grape pulp. Such a drink will not have a rich color and aroma, but it will be light, pleasant and mild in taste. The residual cake also has all the useful properties of grapes: vitamins A and B, iron, magnesium, zinc and other useful trace elements are stored in the skin at the stage of harvesting the pulp, and then in the cake.
What is pulp in winemaking
Grape pulp is the mass of grapes, including the pulp, skin, juice, seeds, and sometimes cluster twigs. In the wine production cycle, this is the first intermediate stage of production. In the future, depending on the type of drink and the method of preparation, the pulp is infused, fermented, thermally treated, infused or the juice is separated. This starts the process of extracting and dissolving the solid parts of the compounds, and enriching the juice with their enzymes. In the future, the composition will need to be squeezed out and the cake separated. Sugar may be added at the final stage of production. Thus, they get primary wine
. But many winemakers do not consider bagasse a waste product and produce secondary wine
from pulp, otherwise called in winemaking petio
. This term was coined back in the 19th century by the name of the inventor - a famous winemaker from France, in the region of Burgundy. He was the first to come up with and proposed to use the method of secondary fermentation of grape pomace. And start the fermentation process by adding water and sugar. The strength of this drink is 10-12 degrees. But there is another option for making wine from grapes from the pulp. It's called picket
. In the process of its production, only drinking water is added to the pomace. The result is a light refreshing wine with a strength of 3-4 degrees.
- Many winemakers believe that secondary wine can be made so well that it can't even be distinguished from primary wine.
Recipe for secondary wine from grape pulp
Valuable qualities of wine in winemaking are the aroma, otherwise called the bouquet, the color of the drink and its taste. But the general technological properties of grapes, regardless of variety, are the same: the berries always convey their flavor, saturation, taste and color to the wine. This applies to the standard processing of berries into wine. When reusing wine materials, the wine is inferior in quality, fullness of taste and bouquet. The color of the secondary wine also turns out to be less concentrated, since when the berries are pressed, the coloring natural pigments are separated from the skin. Generally, secondary wine is lighter, softer and more watery, but pleasant enough to drink . Since it is possible to make secondary wine from grape pulp using almost any variety of berries, even a novice winemaker can try and practice this method. Especially if you start with our simple recipe:
Ingredients:
- Grape pomace
- Sugar
Cooking: the required volume of water is equal to the volume of juice that separated in the first extraction. If its volume was 3 liters, then you need to take 3 liters of water. Sugar is added at the rate of 200-300 grams per liter of liquid.
- Dissolve sugar in water and pour into a container with pomace. Pass the pomace through a pulp press first.
- Mix the composition well and cover the container with several layers of gauze. Clean in a dark place and leave for 3-5 days.
- During this time, fermentation should be activated. What to do if the pulp does not ferment? If this did not happen, then wine yeast should be added to the grape pulp.
- Install a water seal or a glove with a hole in one of the fingers on the container. Over the next 45-65 days, insist the liquid in a dark room.
- The fermentation process of the second wine lasts a little longer than the first. The process must be carefully controlled. As soon as the pulp is discolored and compressed, it must be removed. This must be done, because grape seeds contain hydrocyanic acid, which eventually becomes a poison.
- Pour the wort into the fermentation tank and close the closure. Leave in a dark warm place until ripe. There will be a small amount of sediment on the bottom that needs to be removed.
- Pour the finished wine into bottles and store for 3-4 months. A cool dark place, like a cellar, will do. One more precipitate is allowed, which must be removed. The strength of this wine is 8-11 degrees.
Now you see that in order to make wine from the pulp for the second time, complex devices and special knowledge are not needed. Everything is as simple and easy as possible. But from the cake you can make not only low-alcohol wine, but also stronger drinks. For example, real tea.
Chacha from grape pulp
How to make wine from the pulp figured out. Now we will learn how to prepare strong alcohol. For this you will need:
- 5 liters of water
- 5 kg sugar
- 15 kg of secondary pulp
Cooking:
- Mix boiled cooled water and sugar. Stir until sugar dissolves. Mix with marc. Put in a warm place.
- After 5-7 days, pass the mixture through gauze and separate from the pulp. Pass the future chacha through the moonshine still. If the sour smell persists, then drive it out again.
- After distillation, store the drink in oak barrels and insist for 3-4 months in a dark, cool room.
- If there is no oak barrel, then for storage you can use ordinary three-liter jars into which you need to throw oak chips. Chacha is ready.
moonshine stills
Moonshine from grape pulp at home is done in the same way. Due to the fact that grapes are practically a waste-free product, a lot of wine can be produced from it. Due to the technological properties of this fruit and the fact that trace elements remain in the pressings that can provoke repeated fermentation, it is possible to almost completely process the berries and obtain a variety of wine products without difficulty.
Moonshine from rice: how to make homemade distillate using ...
Watermelon wine: the whole truth about an unusual drink...The production of grape and fruit wines is divided into several stages…
Preparation of containers and equipment
The best wine-making containers are oak barrels, glass bottles and enameled containers (pots, buckets). The barrels are soaked, steamed. If necessary, new kegs are leached. Empty kegs are fumigated with sulfur before storage.
For crushing berries and fruits, crushers, meat grinders with special nozzles are used, for large fruits (apples, quinces, pears) - shredders.
The juice from the pulp is extracted both with special presses and with electric juicers. The metal parts of the press must be made of stainless steel.
A small amount of pulp can be squeezed out without tools by placing it in a bag of rare canvas.
Preparation of berries and fruits for processing
For the preparation of wine using only ripe fruits and berries.
Soft berries (raspberries, strawberries) are washed on a sieve or sieve, immersed in water, allowed to drain and crushed with a crush to obtain pulp. Hard fruits after washing are cut, pitted and crushed using crushers, stainless steel meat grinders or juicers.
Getting juices
Juice and pulp of grapes are poured into cylinders (enamelled containers), covered with gauze and left to ferment for 2-3 days at a temperature of 25-28 degrees C.
Plums, gooseberries, cherries, black currants, after grinding, add boiled water (15-20% of the weight of the pulp) and heat to 60-70 degrees C, hold for about half an hour with stirring.
The separation of juice from the pulp can be done with any available device: a press, a juicer, or manually through a sieve or colander using a linen bag. The pulp obtained during the first pressing is used again. To do this, the pulp is poured with warm water in a ratio of 1:5, defended for 2-3 hours, squeezed and filtered.
In some cases, to improve the separation of juice, pulp fermentation is used by adding sugar (100 g per 1 kg of pulp) and water (1/3 of the pulp volume) to the pulp. The mixture is kept for 3-4 days at a temperature of up to 20 degrees C. After that, the pulp is squeezed out, the pulp is diluted with water and squeezed again after 3 days.
Wort preparation
The taste of wine is mainly determined by the ratio of sugar and acid contained in the fruit. The ratio of acid and sugar in grapes is optimal for alcoholic fermentation, so more than 80% of the grapes grown in the world are used to make wine.
But at the same time, excellent wine can be made from raspberries, strawberries, currants, cherries, plums, apples, quince, apricots, mountain ash, etc. At home, it is difficult to determine the percentage of sugar and acids in fruit and berry raw materials, therefore, when making must you can use the indicative figures given in table 1 for grapes and table 2 for berries and fruits.
Table 1
|
Grape sort |
Sugar content, % |
Acidity, % |
|
Kokur white |
||
|
Claret white |
||
|
Pinot gray |
||
|
Muscat white |
||
|
Muscat white overripe |
||
|
Muscat pink |
||
|
Muscat black |
||
|
Muscat Hungarian |
||
|
Aligote (Moldova) |
||
|
Aligote (Pridonye) |
||
|
Tsolikauri |
||
|
Saperavi (Georgia) |
||
|
Saperavi (Pridonye) |
||
|
Rkatsiteli |
||
|
Sylvaner |
||
|
Gars Levelu |
||
|
Sauvignon |
||
For the formation of alcohol, the sugar content in the must is 25%, so to improve the taste of wine and achieve a certain strength, berry juice is diluted with water to reduce acidity and sugar is added.
table 2
|
Berries, fruits |
Sugar content, % |
Acidity, % |
|
|
strawberries |
|||
|
Cherry, incl. Vladimirskaya, |
|||
|
Gooseberry |
|||
|
Currant: |
|||
|
Apples, incl. Antonovka |
|||
|
Banana |
|||
|
Pepin saffron |
|||
|
Aronia (chokeberry) |
|||
|
Sea buckthorn |
|||
Each category of wine corresponds to a certain content of alcohol, sugar and acids. So, 100 g of finished table wine contains 8-11 vol.% alcohol, 1-1.5 g of sugar, 0.7-0.8 g of acid, for dessert wine these figures are 15, respectively; 15-20 and 1.2; for liquor - 16; 40 and 1.5.
When adding sugar, remember:
20 g of sugar per 1 liter of must increases the strength of the wine by 1 degree;
- excess sugar inhibits the fermentation process;
each kilogram of sugar, when dissolved, increases the volume by 0.6 liters.
In the manufacture of dry wines, sugar is dissolved in water and introduced immediately at one time; in dessert wines, sugar is introduced fractionally on the 1st, 4th, 7th, 10th day, dissolving it in a small amount of fermenting wine.
Below are the volume and weight ratios of wort syrups.
Table 3
|
Syrup strength, % |
The amount of sugar per 1 liter of water, g |
Volume of syrup, l |
After adding sugar and water, the wort is placed in containers (glass bottles, kegs), filling them to 3/4 of the volume. After that, berry starter is added at the rate of 20 g/l of must for table wine and 30 g per 1 liter for dessert.
Preparation of sourdough (wiring)
Sourdough - wine yeast is prepared by fermenting raisins or grapes. 150-200 g of raisins or ripe grapes and 50-60 g of sugar are placed in a bottle, topped up with boiled water to a volume of 3/4 and put on fermentation for 3-4 days.
You can make a starter from raspberries or strawberries: 2 cups of mashed berries and 100 g of sugar are poured into a glass of water and shaken well. The sourdough is ready in 3-4 days.
Beer and bread yeast should not be used, because. they impair the taste of the wine and in addition, they die as alcohol accumulates (at 13% vol.)
Fermentation
Bottles and barrels with wort are placed in a darkened room with a temperature of 18-20 degrees C, the fermentation process is activated with leaven and ammonia (0.2-0.4 g per 1 liter of wort).
A label must be attached to each bottle, keg indicating the date, the amount of sugar added, leaving room for marks of subsequent operations (sugar addition, transfusion, clarification).
Distinguish violent and quiet fermentation: rapid fermentation takes place in the first 1-2 weeks and is accompanied by foaming with rapid release of carbon dioxide; quiet fermentation takes from three weeks to three months, depending on the fermentation conditions and the feedstock.
To isolate the fermenting wort from the ambient air, a water seal or a fermentation tongue is installed on the container. The water lock consists of a tube, one end of which is inserted into the cork of the bottle, and the other into a jar of water. The figure shows different types of fermentation shutters.
Rice. 1. Bottle fermenter: 1 - fermenting wine; 2 - a cap of pulp; 3 - rubber stopper; 4 - glass tube; 5 - rubber tube; 6 - a glass of distilled water
Rice. 2. Fermentation tongue installed in the tongue of the barrel: 1 - wooden barrel; 2 - tongue (shutter)
The simplest and most effective way to isolate the wort from the atmosphere is a regular plastic bag or rubber glove, which is placed on the neck of the bottle and tied with an elastic band. In this case, excess carbon dioxide is etched under the gum.
During the fermentation process, it is necessary to periodically shake the container so that the yeast that has settled to the bottom is included in the fermentation process.
To activate the fermentation process, the wort container is opened 2-3 times for 1 hour for air access, while the wort is poured into another container or air is artificially forced into the wort container.
The optimal fermentation temperature is 18-20 degrees C, when the temperature rises above 23-29 degrees C, the container with the wort must be cooled.
After the end of quiet fermentation, the wine is tasted. The absence of sweetness, the sediment of yeast on the days of the bottle, the transparency of the wine above the layer of yeast indicate the end of the fermentation process.
Transfusion and fermentation of wine
Transfusion is carried out by a siphon (rubber tube) or decantation (overflowing), while trying not to touch the sediment. The tube is lowered, not reaching 3 cm to the yeast sediment, and only clear wine is drained. The remaining sediment is poured into a smaller bottle, allowed to settle, drained again, and the thick filtered through a cloth filter.
The wine removed from the sediment is filled with clean cylinders to the neck, corked with corks or rubber caps and placed in a cool room (10-12 degrees C) to settle for 1 month, after which the removal from the sediment is repeated. The resulting wine material is brought to the condition with sugar, dissolving it in a small amount of wine when heated.
The amount of sugar: for semi-sweet wines - 50 g / l, for dessert - 100-160 g / l, for liqueur - 200 g / l.
Dry wine, as well as dessert wine, should not remain on the sediment, after the end of quiet fermentation it is removed from the sediment, poured into bottles up to half the neck and corked with a steamed cork stopper, then poured with tar. Store in a supine position at 15 degrees C, because. at a higher level, it may deteriorate.
Wine aging can be carried out from six months to 2-4 years or more, while forming a bouquet of wine that improves over the years.
Before bottling for storage, it is necessary to filter and clarify the wine. Filtration is carried out through a canvas bag or through filter paper (paper napkins).
Some fruits (plums, pears) give cloudy wine, in which case it is necessary to clarify or paste the wine with gelatin, tannin, fish glue or egg white. At the same time, it is necessary to make test clarifications and choose the best method that does not change the taste and color of the wine.
For 10 liters of wine, 0.1-0.2 g of gelatin or glue is taken, which are pre-soaked in cold water, the water is changed 2-3 times during the day. The swollen and squeezed gelatin (glue) is dissolved in a small amount of heated wine, then the solution is poured into a vessel with wine, mixed and left to stand for 2-3 weeks.
After that, the removal from the sediment, bottling and plugging are carried out.
For clarification with egg white, the protein is carefully separated from the yolk, a little water is added and shaken into a strong foam. The protein is mixed with a small amount of wine, poured into a vessel with wine, everything is mixed again and clarified for 2-3 weeks. For 10 liters of wine, 1/3 of the protein is required.
Tannin clarifies wine with low acidity, without astringency (taste). Tannin (pharmacy) is dissolved in distilled or boiled water, about 1.5 g per glass, settled, filtered. The required amount is determined empirically. Wine is poured into 3-4 transparent (white glass) bottles and 1, 2, 3, 4 teaspoons of tannin solution are added, after a week they look which bottle is better clarified and, having calculated the required amount of tannin, pour it into the bottle, after 7-10 days the wine is ready to be removed from the sediment.
After that, the wine is kept for another month, drained, bottled and corked.
Now you have a general idea about the technology of making wine at home. Below are recipes for making wine from various berries and fruits according to proven methods. Your task is to choose and try them.
FRUITS AND BERRIES WINE RECIPES
Apple semi-sweet wine
To prepare it, 1 kg of sugar is added to the wort to 10 liters of juice and 0.8 kg - after 3-4 days. Fermentation of the wort is carried out in the usual way.
Semi-sweet wine is characterized by a low content of alcohol, sugars and acids, so it is unstable during storage and prone to fermentation. It is pasteurized before bottling and sweetened before drinking at the rate of 50-60 g per 1 liter of wine. In apple and gooseberry wine, old winemakers recommend adding lime or flower honey instead of sugar at the rate of 50-100 g per 1 liter of wine.
Apple dessert wine
In the manufacture of wort, 0.2 liters of yeast and sourdough and 1.32 kg of sugar are added to 10 liters of juice. After 3-4 days add another 1 kg of sugar.
The must is fermented and wine material is prepared. To give the wine completeness, astringency and fullness of taste, it is sweetened by adding sugar. To obtain liqueur wine 1. l add 200 g of sugar, dessert - 100-160 g. Sugar is dissolved in a small amount of warmed wine.
The finished wine is poured into cylinders or bottles up to half the neck, tightly corked and labeled. After 2-3 weeks, this wine is ready to drink.
Low alcohol apple wine
Light and cheap natural wines can be obtained from autumn and early winter varieties of apples without the addition of sugar and water.
Freshly squeezed juice from ripe apples is seasoned with cultural yeast. Immediately after the end of fermentation, the wine is drained from the sediment and poured under the cork into freshly sterilized bottles and corked. This wine has a strength of 5-6%, so it is unstable in storage and should be consumed quickly. You need to store it in the refrigerator.
Apple pear wine
Grind a mixture of sour and sweet apples, stand for two days, squeeze the juice. To 10 liters of apple juice, add 1.5-2 cups of pear juice and 2 kg of sugar. The finished wort is put into fermentation and further process according to the usual technology described above.
Apple rowan wine
They take 7 liters of apple juice, add 0.7 liters of mountain ash or blackthorn juice and 2.6 kg of sugar, add 1.5 liters of water, add yeast starter and ferment. The wine removed from the sediment is alcoholized (1 liter of vodka or 0.5 liters of alcohol is added to 10 liters of water), mixed, aged for a week, filtered, bottled and corked.
Light apple wine
Apples - 7.5-10 kg, sugar - 1 kg per 5 liters of liquid, water ~ 2.5 liters.
Pass ripe fragrant apples through a meat grinder, transfer to a glass dish, pour boiled warm water on top, mix well and leave for fermentation. After 5 days, squeeze out the pulp, after which c. liquid add granulated sugar. Stir with a stick 2-3 times a day. Give the wine the desired color with burnt sugar. After 2-3 weeks it can be used, this wine has a strength of 4-5 degrees.
Pear wine
The most suitable for making wine are sour and moderately tart fruits. Sweet varieties of pears are used together with sour apples, citric acid and tannin are added, and also used in a mixture with mountain ash, cherry plum juice.
Pears are used not quite ripe, the wine almost always has to be clarified.
Pear wine is prepared in the same way as apple wine.
Method 1
Grind 10 kg of wild pears, add a little water and sugar, squeeze out the juice. Pour the pomace with a small amount of water, mix and squeeze again.
Combine the squeezed juice, add 500-600 g of raisins, warm up to 80 degrees C, pour into a barrel or bottle and cork.
After 2-3 weeks of fermentation, the wine material is drained from the sediment, bottled, corked and placed in a cool, dark place for 3-4 months.
Method 2
Grind forest pears, squeeze juice out of them, strain. Bring the juice to a boil over low heat, skimming off the foam, but do not boil, but reduce slightly.
Cool the resulting juice to 40 degrees C, strain and boil again 2-3 times.
Pour the purified juice into a barrel or bottle, put an aqueous solution and leave to ferment.
At the end of fermentation (3-4 weeks), drain the wine material, clarify if necessary.
Add honey and raisins to taste.
Let stand, strain again, bottle, cork.
Store in a dark, cool place.
Method 3
Grind pears, squeeze juice. Boil half of the juice, removing the foam, as indicated in method 2.
Drain the boiled juice into a barrel or bottle, add the remaining raw juice and ferment in a cool, dark place for 5-7 days.
When the wine is clarified, remove it from the sediment, pour into bottles, cork, pitch and store in the cellar.
Plum wine
Method 1
Ripe and overripe fruits are separated from the stone, crushed, 50 g of sugar per 1 kg of fruits are added (or heated to 70-80 degrees C), yeast starter is introduced and pressed after 7-10 days. Add 200 g of sugar, 300 g of water per 1 liter of juice and ferment for 7-10 days, after which the juice is separated again.
After that, another 200 g of sugar, 300 g of water and yeast are added for each liter of juice and put on fermentation with an aqueous solution. On the 4th, 7th and 10th day add 200 g of sugar per 10 liters of wort. At the end of the fermentation process and clarification of the wine, it is removed from the sediment, sugar is added to taste and kept for 1 month until complete clarification. If necessary, they are clarified with gelatin or in another way (see preparation technology).
Method 2
Brushes are removed from the fruits, crushed. 5 kg of flour is poured into 3 liters of hot water (70-80 degrees C), after 2-3 days they are pressed, 300 g of sugar are added per 1 liter of the juice obtained. Kernels are removed from 4 parts of the seeds and added to the fermentation vessel. Fermentation lasts 12 months, the wine matures and clarifies.
Method 3
Take 10 liters of yellow (white) plum juice, add 1 liter of water and 300 g of sugar. Further, the process follows the usual technology.
The wine will be sugary and aromatic.
Blackcurrant wine
High-quality dry, semi-sweet, dessert, liqueur wines are obtained from blackcurrant berries. However, blackcurrant wines, especially dry and semi-sweet ones, have a specific aroma and taste that not everyone likes. Therefore, blackcurrant wines are more often used in various kinds of blends. Even a small amount of blackcurrant wine significantly improves the quality of dessert wines from other fruits and berries.
Blackcurrant berries intended for wine are crushed, the resulting pulp is poured into a wide-mouthed dish, boiled water is added at a temperature of 24 degrees C at the rate of 250 ml per 1 liter of pulp and yeast yeast is added. C. The pulp cap, which has risen above the wort, is stirred periodically (2-3 times a day) to prevent sourness.
After the first pressing, the pomace of blackcurrant is loosened, poured with cold boiled water (15-20% by weight of the pomace) and fermented again for 1-2 days. This is how they do it again.
The squeezed juices are combined and 650-700 g of sugar and 1.5 liters of water are added for each liter of juice obtained. In this case, the water previously added to the pomace is taken into account.
In the future, the wine is prepared in the traditional way.
Blackcurrant wine
Fill the bottle with blackcurrant berries to 1/3. Prepare sugar syrup at the rate of 125 g of sugar per 1 liter of water, cool and pour into a bottle with berries, filling it 3/4 of the volume. Add yeast starter, put on a stopper with a water seal and keep at room temperature. When vigorous fermentation is over, add sugar at the rate of 125 g per 1 liter of must, dissolving it in a small amount of water. After 3-4 months, drain the wine from the sediment into a smaller bottle, cork tightly and put in a cold place. After another 3-4 months, the wine is bottled.
The remaining berries can be used to make a less thick wine.
Blackcurrant wine
(another way)
The pulp is heated in an enameled basin for 10-20 minutes at 60-70 degrees C, after which it is placed in a fermentation container, diluted with water to an acidity of 12-13 g / l, sugared to 8.5-9%, 3% yeast is added and nitrogenous nutrition is introduced (ammonia alcohol - 0.2-0.4 g per 1 liter of wort). Fermented to a sugar content of 0.3%, then the pulp is pressed. 1/3 of hot water (70-80 degrees C) is added to the pomace, infused for 7-8 hours, stirring occasionally, then pressed. Juices are mixed, diluted with water, sugar is added and fermented. The finished wine is aged for 2-3 months.
Wine from irgi
Irga, a currant-like shrub, bears fruit well, the berries are juicy, cloyingly sweet.
The wine turns dark red with a purple hue, slightly tart.
Grind ripe berries, slightly crush, warm up to 60-70 degrees C and squeeze out every other day.
To improve the sugar content, the berries can be dried in the sun.
Mix the squeezed juice of shadberry with water in equal amounts and add 300-400 g of sugar for each liter of juice, pour into a barrel or bottle, put on fermentation under a water solution.
After 2-3 weeks, remove the wine from the sediment, pour into a clean bottle, cork and leave for 3-4 months in a cool place.
After the specified period, the wine is removed from the sediment, bottled, corked. Store in a cellar or dark cool place in an inclined position, neck down.
The wine retains its taste for 10-15 years.
cherry wine
Ripe cherries are washed, allowed to drain, crushed together with seeds, squeezed out the juice. For 10 liters of sweet cherry juice add 2.5 liters of water and 1.25 kg of sugar; for sour cherries 5 liters of water and 4 kg of sugar. Add 10 g of tartaric (or citric) acid and put on fermentation. Further on the usual technology.
The wine ferments well and self-clarifies.
Method 2
(strong wine)
Ripe cherries are washed, crushed, removing most of the seeds (70-80%). From 10 liters of juice, 2.5 liters of water and 2.5 kg of sugar make wort, add yeast starter, put on fermentation.
After 10 days, the wine is removed from the sediment, alcohol is added (0.5 l per 10 l of wine), 1 kg of sugar, mixed and kept for 7-10 days. Then it is filtered, bottled and corked.
Method 3
(light wine)
10 liters of cherry juice, 1 kg of sugar and 2 liters of water for sour
Irgi juice can be mixed with white or red currant juice in a ratio of 3:1.
cherries or 10 liters of juice, 0.5 kg of sugar and 3 g of tartaric acid for sweet cherries are put on fermentation and wine is prepared according to the described technology. This results in a thick, aromatic wine.
The juice from cherries is separated with difficulty, so the pomace is poured with water for a day and squeezed. The amount of water is taken into account when preparing the wort.
Cherry wine
Fragrant wine can be made from cherries of any variety - white, yellow, pink, black.
Cherry wine has a good aroma, but due to the low acid content (0.3-0.4%) and the complete absence of tannins, it will be unstable and insipid.
It is better to mix cherry juice with the juice of fruits containing a sufficient amount of acid, for example, white currant, sour cherry, or add citric acid and tannin to the must.
Natural wine can be made from wild cherries. To avoid excessive bitterness, the pits should be removed or the berries should be carefully crushed without damaging the pits.
The pulp is poured with chilled boiled water at the rate of 200-300 ml per 1 liter of pulp, mixed and pressed.
0.8-1.8 kg of sugar, 20-40 g of citric acid and 10-20 g of tannin are added to the squeezed juice for every 10 liters of must, depending on the desired strength of the wine.
Strong wine can be made from a mixture of cherry and cherry juice in equal amounts, adding 250-280 g of sugar and 0.9 liters of water for each liter of juice.
The rest of the preparation is the same as for cherry wine.
An old recipe for cherry wine
Carefully crush the not quite ripe cherries, add a little water, bay leaf, 2-3 cloves, sugar, as much as you think is necessary (200-250 g per 1 kg of cherries).
Boil the mixture on fire, removing the foam, cool. Squeeze out the cooled mass, pour pomace with water and squeeze again.
Mix juices, strain through a sieve, pour into a barrel, add cream of tartar and put on fermentation.
After 3-4 days, clarify the wine with egg white, bottle and cork.
After 12 days the wine is ready. It is prepared quickly, but also stored for a short time.
Gooseberry wine
Method 1
5 kg of gooseberries are pressed, the pomace is poured with water (10 hours of pulp per 1 hour of water), add yeast starter and squeeze the juice again after 2-3 days. Dilute the resulting juice with water in a ratio of 1:1 and add 100 g of sugar per 1 liter of diluted juice. Put on fermentation and prepare wine according to the usual technology. The wine self-clarifies well and has a beautiful golden color.
Method 2
5 kg of gooseberries are kneaded, 5 liters of 25% syrup are added and fermented for 7-10 days, stirring 2-3 times daily. The juice is separated and put on fermentation under a water seal for 1.5 months. During this time, the sediment falls and the wine is clarified. The wine is drained from the sediment, bottled and corked and kept for 2 months.
Method 3
5 kg of ripe gooseberries are kneaded, 5 liters of water are added, kept for 3 days and pressed. Add to juice 1.5 kg sugar and 1.5 liters of water and put on fermentation, then wine is prepared according to the usual technology. The resulting wine is aromatic, reminiscent of Madeira.
Redcurrant wine
Ripe berries are washed, dried, pressed. Sugar and water are added to the resulting juice in amounts determined by the strength of the resulting wine: for table wines, 1.7 liters of water and 600 g of sugar are added for each liter; for dessert wines, respectively, 0.6 l and 800 g; for liquor - 0.12 l and 1 kg.
The prepared must is fermented and wine is prepared according to the described technology.
Redcurrant wines have little aroma, so they are blended with aromatic wines - blackcurrant, cherry, raspberry.
Redcurrant wine
(strong)
6 kg of berries are crushed, 1.25 kg of sugar are added, put on fermentation. If it is desirable to get a tart wine, then the branches are not separated. Fermented wine is filtered, settled, poured into a container. For every 10 liters of wine, add 1 kg of sugar and 1 liter of vodka or 1 liter of cognac, mix and let stand for 6-8 weeks. Once again filtered, bottled and corked. The wine is ready in 3-4 months.
Raspberry wine
(strong)
5 kg of raspberries are squeezed out, not mine, 1 liter of water and 300 g of sugar are added. 1 liter of water is added to the pomace, insisted for 5-6 hours, pressed again. The resulting juice is mixed with the previously squeezed, yeast sourdough is added, put on fermentation. After 7-10 days, filter, add 150 g of sugar for each liter of juice obtained and continue fermentation. After fermentation, alcohol is added (0.5 l per 10 l of wine), sugar is added if desired, bottled and corked.
Blackberry wine with honey
Mash 5 kg of blackberries, pour 6 liters of water, put in a cool place for 4 days. Drain the mass through a sieve, set aside the liquid, mash the berries, pour 4 liters of water and leave for 6 hours, strain. Combine all the liquid (about 10 l), add 500 g of honey and 3 kg of sugar, pour into a glass bottle or barrel and put in a cool place for 5-6 months. Then the wine is filtered and bottled.
Strawberry (raspberry) wine
Strawberry (raspberry) pulp - 4-5 kg, sugar syrup - 4l (sugar 1.6 kg per Zl of water)
Strawberry (raspberry) pulp put in a 10-liter bottle, pour warm sugar syrup. Tie the neck of the balloon with gauze and put in a warm place.
On the 4th-6th day, when the pulp in the balloon floats up and the juice stands out at the bottom, install a water seal on the neck of the balloon and hold for 20 days. Then, using a siphon tube, carefully drain into a clean bottle, squeeze out the pulp and filter. The resulting juice is also drained into a cylinder, re-install the water seal and hold for another 20-30 days. After draining the wine from the sediment, pour into bottles, cork.
Store in a cool, dark place.
Blackberry wine
Blackberries -2.5 kg, sugar -1.5 kg, honey - 250 g, water - 5 l.
Mash blackberries, pour 3 liters of water and put in a cool place for four days. On the fifth day, strain the mass through a fine hair sieve. Set aside the liquid, and knead the blackberries with your hands, pour 2 liters of water and let it stand for 6 hours. Then strain the mass again through a sieve, squeeze the berries well and discard.
Mix both liquids, add sugar and linden honey, pour into a small barrel, close it and put it in a cool place. Six months later, you will get a wonderful fragrant blackberry wine.
Raisin wine
Raisins -1.2 kg, sugar - 300 g, water -2.5 l
Peel the raisins, pour sugar syrup (from water and granulated sugar). Leave for 10-15 days to swell the raisins, while stirring every day. Pour the liquid into another bowl, knead the mass, then pour it into the barrel to the brim. When the liquid decreases in the barrel due to evaporation, top up with liquid from the same composition and leave until complete fermentation. The end result is a great wine.
Persimmon wine
Persimmon (dates) - 2 kg, sugar -2.5 kg, sugar - to taste, citric acid -.50 g, nutmeg 2 pcs., wine soot -0.5 kg, water -9l
Soak the peeled persimmons or dates in boiled warm water, squeeze the pulp on the 5th day, add granulated sugar to the liquid and leave for fermentation. Add citric acid, nutmeg and wine soot here. When fermentation is over, strain 2-3 times and add the desired color to the burnt sugar. It will turn out very tasty, strong and appetizing wine. The longer the wine is aged, the better it tastes and smells.
Rosehip wine
Rosehip - 1 kg, sugar - 1 kg, water - 3 l.
Ripe not frozen wild rose thoroughly clean, rinse in water. Remove the bones and pour into a 5-liter jar, pour over chilled sugar syrup. Cover the jar with a loose cloth and put in a warm place for 3 months. Shake the jar from time to time. After 3 months, strain the juice, pour into bottles, cork tightly and put in the cellar or in a box with sand. The longer the wine stands, the tastier and stronger it is.
Rosehip wine in Polish
For the preparation of wine, fresh fruits are taken, slightly frozen and even dried. The seeds are removed from them, as they give the wine some astringency and bitterness. Wine made from peeled rose hips is lighter.
Rose hips do not give juice well, so a large amount of water is used to make wine. For every kilogram of fresh fruits, add 1-3 liters of hot or boiling water. The amount of sugar is determined at the rate of 200-300 g per 1 liter of water and is added in two doses, as well as 4-6 g of citric acid. Rose hips are poured into a bottle for 1/2 volume. 2/3 of the required amount of sugar is dissolved in boiling water and poured into a bottle, which is filled 3/4 of the volume. The next day, yeast wiring is added, closed with a cork with a water seal and put on fermentation at a temperature of 20-25 degrees C. After 5 days after the start of rapid fermentation, the rest of the sugar is added.
Fermentation lasts 4-6 weeks, after which the young wine is drained from the sediment and poured into a smaller container to complete the fermentation process. Then proceed as usual.
Cranberry wine
Strong and sweet wines are best made from cranberries.
Wash the berries, sort, crush, warm up to 60-70 degrees C, separate the juice.
To squeezed juice add 1 liter of water and 600-650 g of sugar for each liter of juice.
When compiling the wort, it is good to add the juice of apples, sweet pears, blueberries, blueberries.
In the future, the wine is prepared according to the usual technology.
blueberry wine
Blueberries are an excellent raw material for making red table wines. In its pure form, due to its low acidity, it is not suitable for making dessert wines. Blueberry must ferments heavily, so it is difficult to make wine with a strength above 13% from it.
Berries for processing should come immediately after harvest. When crushing berries, damage to the seeds should be avoided, as they give the finished wine a bitter taste. Before pressing, the pulp is fermented for 2-3 days. Yeast starter is immediately added to crushed berries (0.3 l per 10 l of pulp), the pulp is often mixed.
The pulp is pressed in two steps, after the first pressing 15-20% of water is added, mixed and pressed.
250-270 g of sugar, 350-400 ml of water and 2 g of citric acid are added to the squeezed juice for each liter of juice.
In the future, the wine is prepared according to the usual technology.
Rhubarb Wine
Rhubarb wine is especially popular in Scandinavian countries. There, table semi-sweet and sweet wines are prepared from it. To neutralize oxalic acid, honey is added to the juice.
Thoroughly wash 10 kg of leaf petioles, cut into pieces, pour 5 liters of water and add 15 g of honey (school chalk or tooth powder) to neutralize oxalic acid. Bring to a boil and cook over low heat for 20-30 minutes. Cool, add 2-3 liters of water and put in a cold place for 3 days. Stir occasionally. Then squeeze the juice, add sugar syrup, yeast starter (0.3 l per 10 l of must). To obtain wine with a strength of 12% vol., 204 g of sugar are added to 1 liter of must in one step. If you want to get a stronger wine, then sugar is added in two doses: 13% - 221 g, 14% - 238 g, 15% - 255 g.
Blueberry wine with honey
Wash, sort, crush 5 kg of ripe berries, pour the pulp into a 10-liter bottle, add 2-3 liters of water, hold for 3-4 days at room temperature, squeeze the juice through the flannel.
From 2.0 liters of water, 2 kg of sugar and 800 g of honey, prepare a syrup, mix the syrup with filtered juice and leave for fermentation under a water lock for 1-2 months in a warm room.
Remove the wine from the sediment, pour into bottles, cork tightly. Store bottles in a cool, dark place.
Apricot and peach wine
Ripe, healthy apricots (peaches) are taken, pitted, cut into pieces, poured with hot water, nutmeg and white wine are added for flavor, sugar syrup and yeast starter are added and put on fermentation. Further, according to the usual technology, wine is prepared with obligatory clarification.
For 5 kg of pitted apricots (peaches), 5 liters of water, 3 kg of sugar, 20-30 g of nutmeg and 1 liter of white wine (table apple or grape) are taken.
Wine from mulberry (mulberry)
Berries are harvested in dry weather, when their color becomes black, left for 24 hours and squeezed out the juice. An equal amount of water and 5 g of cinnamon and 150 g of sugar for each liter of diluted juice are added to the squeezed juice, fermented for 5-6 days, filtered, 1 liter of strong white wine is added for every 10 liters of wine obtained and settled for 2 weeks. After that, it is removed from the sediment, sugar is added to taste, bottled and corked.
grapefruit wine
3-4 large grapefruits (preferably pink) cut into slices, pour 3 liters of boiling water and leave for 3-4 days. Strain and add a spoonful of yeast for each liter, put in a warm place for fermentation for 7-8 days, then let stand for 2-3 days.
Strain the fermented juice, pour into a barrel or bottle, leave for 12 months. Strain again, bottle, cork and leave in a cool place to age for 3-4 months.
lemon wine
12 large lemons cut into slices, pour 3 liters of boiling water and leave for 3-4 days, drain.
Prepare a syrup from 1.5 liters of water and 6 cups of sugar, combine the syrup with squeezed juice, add 1 tbsp. a spoonful of yeast or 150 ml of yeast sourdough. Put in a warm place for 7-8 days, stirring or shaking occasionally, let stand for 2-3 days, drain. Cork and leave to ripen for 12 months.
Pour into bottles, cork, store in a cool place. The wine is ready in 3-4 months.
Orange lemon wine
Squeeze the juice from 10 large oranges and 2 lemons, add 600 g of sugar, 4 liters of water and 200 g of yeast starter or 1.5 tbsp. spoons of brewer's yeast. Leave for 2 days for fermentation, add the zest of 2-3 oranges and one lemon and let ferment for another 3-4 days.
Strain, pour into a barrel or bottle, add 0.5 l of dessert white wine and cork, store in a cool place.
The wine is ready in 5-6 months.
orange wine
Orange juice - 1 l, sugar — 400 g
Select ripe fruits, peel, cut into wide slices and squeeze under pressure. Add granulated sugar to the squeezed juice. Leave for time to ferment. The wine obtained from this mass will have a yellow color and a wonderful orange flavor.
Wine from fresh apricots “Army”
Apricots - 2.5 kg, sugar - 3 kg, water - 9 l.
Soak the peeled ripe apricots in boiled warm water. On the 5th day, squeeze the pulp, add granulated sugar on top and leave to ferment. Stir with a stick 2-3 times a day. When fermentation is over, strain through filter paper 2-3 times. Then leave the wine in a glass bottle for maturation. The result is a delicious, aromatic wine that can be refined if desired.
The easiest method for refining wine is to pour the white of one egg into the wine or dilute soluble fish glue in warm water and mix it with the wine with a stick. These resin materials contribute to the sedimentation of soot to the bottom of the bottle or frame. The wine separated from the soot must be poured into another volume.
blueberry wine
Blueberries - 4 kg, sugar -1.5 kg, honey - 300 g, dissolved in 1.5 liters of water, water - 2 liters.
Lightly mash ripe blueberries. Place the resulting pulp and juice in a 10-liter bottle, pour in water, cover with gauze and tie. Then take it to a dark room with a temperature of 20-25 degrees C and keep it for 4-5 days.
After aging, filter the infusion. Squeeze out the pulp obtained in the filter and discard.
Drain the filtered and squeezed liquid into a clean bottle and add sugar and honey dissolved in warm water. Then install a water lock, take it to a dark room for fermentation for wine and keep it under a water lock until the fermentation stops.
Wine made from raisins and beer
Raisins - 2.5 kg, sugar - 250 G, beer - 200 ml, water - 5l.
Mix the water with raisins well, close the neck of the dishes with a cloth, leave for 10-15 days. When it starts to ferment, stir twice a day with a stick. When the mass stops fermenting, pour the liquid into another bowl, knead and squeeze the mass, add sugar and beer.
Prune wine (instant)
Prunes - 8 kg, sugar - 1 kg, water - 1l.
Take good ripe prunes, pit them, put them in a 10-liter glass dish, add boiled warm water on top, mix and leave to ferment. After 5 days, squeeze the pulp, add granulated sugar to the liquid and stir 2-3 times a day with a wooden stick. When fermentation is finally over, strain. After 2-3 weeks, you will get a dark-colored sweet-sour wine.
Redcurrant wine
Currant juice - 0.5 kg, sugar - 0.5 kg, water - 1 l.
Rinse the red currant thoroughly, peel, grind in a deep bowl and squeeze the juice well. Pour currant juice into a jar, add sugar and water and leave to ferment for 3-4 weeks. During this time, you need to mix the contents of the jar several times with a clean wooden spoon. When the juice is clear, carefully strain, pour into bottles and cork tightly. The wine is ready to drink.
Fig wine
Cut 500 g of dried figs into pieces, add 500 g of sugar and 1.5 l of water, then 5 g of yeast and 5 g of tartaric acid diluted in water.
Leave for 6 weeks for fermentation, drain the liquid, and add 500 g of sugar and 1.5 liters of water to the sediment (thicker), drain the wine after 6 weeks.
The 1st and 2nd fractions can be used both together and separately. Pour the wine into bottles, cover slightly and leave in a cool place for 2-3 weeks, then filter twice. Pour into bottles and cork.
Store until fully ripe in a dark cool place.
to be continued…
Source: www.rusobschina.ru
Not a single store-bought wine with a relatively low price can be compared in taste with a homemade drink. And it is much more pleasant to treat guests with home-made wine. So why not learn how to make grape wine yourself at home? The process is not the easiest, but if you do everything according to the recipe, it's hard to make a mistake.
First of all, you need to decide on the raw materials for wine. The quality of the future drink depends on the quality and variety of grapes. Any variety is suitable for making wine, but it is better to use wine varieties, including Crystal, Druzhba, Saperavi, Riesling, Long, Rosinka and the like. They are juicier and contain a lot of sugar.
If you have your own grapes, and not purchased, then it is very important to collect them correctly.
Harvesting grapes for homemade wine and its processing
In no case should you pick berries in the rain, immediately after it or after heavy dew. Harvest only on a dry day, preferably sunny. It's all about wild yeast, which is found on the surface of the berries and is necessary for the fermentation process. For the same reason it is forbidden and wash grapes.
Carefully sort the berries at the time of picking. Do not allow overripe, unripe, rotten and damaged fruits to enter the total mass.
Do not delay the processing of the harvested grapes, it should not lie for more than two days, otherwise it will ferment earlier than necessary. Separate the bunches (twigs) and check again if there are any defects or mold left.
Then crush the berries in a wooden, plastic or enameled container (barrel, basin or bucket) so that the total volume of the contents does not exceed three quarters of the vessel, and cover the resulting pulp (crushed grapes) with a cloth and leave in a warm, dark place three or four days
. The pulp will float above the juice, so periodically (at least three times a day) stir the whole mass to prevent the formation of acetic acid.
If you want to get white grape wine, separate the skin of the berries from the juice and pulp and discard. If you need red wine, leave it.
By the way, crushing grapes and mixing the pulp should only be done with a wooden tool (masher or rolling pin). The juice should not come into contact with metal (stainless steel is an exception) in order to avoid oxidation and an unpleasant aftertaste in the wine later.
Separation of juice from pulp
After the indicated time, you need to separate the juice from the pulp. Collect everything that floats on the surface (peel, pulp, seeds) in a separate container and squeeze it out with a press or in any other way. Filter all the juice well through a cloth or cheesecloth and pour into containers where fermentation will take place directly.
If it seems to you that it is impossible to squeeze out all the juice from the pulp, then fill it with sweetened water, mix and leave to ferment for another three days. Now you can squeeze the rest of the juice and pour it into the same container. Or you can use the second spin for making, for example, chacha or.
It is best to take large glass bottles. Before pouring juice, the container must be thoroughly washed and dried. If you are familiar with the technology of sulfur fumigation of bottles before filling, do it too.
Fermentation
During the fermentation process, which lasts three weeks to a month , it is important to prevent the juice from souring, therefore it is necessary to install on the bottle water seal. You can make it yourself, buy it ready-made or replace it with a rubber glove, which should be tightly fastened to the neck of the bottle with an elastic band and pierced with a needle with a few fingers. Oxygen will not get inside, and the grape wine will not turn sour. The carbon dioxide will then come out.
A bottle with a water seal installed should be at a temperature of 22 to 28 degrees. In no case should a sharp drop in temperature be allowed.
If a couple of days after pouring into the bottle you notice that the fermentation in it has stopped (the glove has blown off or the bubbles of carbon dioxide have stopped flowing), then a special ferment should be added to the wort to resume it.
Making a starter is very simple: put 150 grams of raisins, 50 grams of sugar into a small bottle and fill it with warm water so that the total volume of the contents of the bottle does not exceed one third. Plug the neck with cotton wool and put in a warm place. After three days, mix the starter with a liter of must and pour it into a common bottle of wine.
Adding sugar
Sugar is always added to the wort in parts. A couple of days after the start of fermentation, taste the wort. If it is sour, then add sugar at the rate of 50 grams per liter.
But you can’t just pour granulated sugar into a bottle. Drain a couple of liters of wort into a saucepan, pour in sugar, mix thoroughly, and then pour back. Shake the bottle well so that the sweet syrup mixes evenly with the rest of the wort.
This procedure should be repeated several times during the entire fermentation. Each time the wort tastes sour again (this means that the sugar has been processed into a degree), add sand. When during the next test you realize that the must has not lost its sweetness, it means that active fermentation is over, and you need to remove the wine from the sediment. At the same time, you will notice that the glove has deflated (or no bubbles are coming out of the water seal), and the wort has lightened a little. Recall that until this moment should take at least three to four weeks.
Removing wine from sediment
By the end of fermentation, a layer of sediment will be clearly visible at the bottom of the bottle. To get rid of it without mixing it with wine, the bottle is placed on the table (or other elevation) for a couple of days (this time is enough for the sediment stirred up by the movement of the container to settle to the bottom again). Another clean vessel is placed on the floor. Use a hose to drain the wine from the top bottle to the bottom. Sediment should not get into the tube even in a minimal amount, so do not lower it lower than a couple of centimeters before it.
Taste young house wine to see if you need to add sugar. If the sweetness does not suit you, then drain a couple of liters and add granulated sugar at the rate of 100 - 150 grams per liter (to your taste). Mix thoroughly and pour back into the bottle. Shake, wait for complete dissolution and mixing, try.
Wine maturation
Now our homemade grape wine should ripen. Close the bottle tightly or reinstall the water seal on it and place it in a dark cellar where the temperature will not exceed 16 degrees. If this is not possible, then let the wine stand in a dark place, but do not allow sudden changes in temperature and generally try not to exceed 22 degrees Celsius.
White wine must mature from 40, red - from 60 days . Once a week, the wine should be poured into another bottle in the same way as in the case of removal from the sediment. By the way, each time a small amount of sediment and tartar will remain at the bottom. Don't let it get into another container.
Well, take a sample at each transfusion.
If you are confused by the slight turbidity of the drink, then you can clean it, but it will not affect the taste in any way, only the appearance.
Actually, homemade grape wine is ready! Bottle and store horizontally in a cool, dry place at 10-12 degrees. And enjoy the taste!
Remember, the first time a new drink is always made according to the recipe. Then improvisations and experiments begin in order to get the perfect one. Don't stop, be brave. Share experiences and recipes with friends, listen to their advice. If you have something to say, write comments.
A method for producing wine based on combining the biochemical process of the enzymatic decomposition of must carbohydrates with the extraction of components from the solid parts of the grape berry. Unlike the fermentation of grape must, fermentation on the pulp consists in the fermentation of the must of red, and in some cases white grape varieties, together with the pulp in order to enrich the wine material with valuable substances contained in the skins, seeds and ridges. To intensify the extraction process, the fermentation temperature is maintained higher than during the fermentation of the wort, and the pulp is mixed with the fermenting wort. Fermentation on the pulp is used to produce red table, certain types of strong (Madeira, port) and Kakhetian wines. There are different methods and technological schemes for the implementation of fermentation on the pulp, incl. preparation of red wines, and their hardware solution. Classical schemes of fermentation on the pulp in open or closed vats and tanks with a floating or submerged "cap" are used mainly for the preparation of red table wines.
Fermentation on the pulp with a floating "cap".
The grapes are crushed with destemming. The pulp is sulphated at the rate of 100-150 mg SO 2 per 1 kg and served in oak vats, metal or reinforced concrete tanks, filling them to 80-85% capacity. 3-4% of a pure yeast culture is introduced into the container in the stage of vigorous fermentation. Under the action of fermentation carbon dioxide, the pulp (skins, scraps of ridges, seeds) rises and forms a floating “cap” on the surface of the fermenting must. Favorable conditions are created on the surface of the “cap” for the development of acetic acid and other bacteria, which leads to the accumulation of acetic acid in wine and decrease in quality. To prevent the development of these bacteria, as well as for better extraction of coloring and phenolic substances, the "cap" is thoroughly mixed 3-4 times a day, each time for an hour. tank on the "cap". Sometimes compressed air or inert gas is used to mix the "cap", which is supplied to the fermentation tanks through stationary pipelines, and then through flexible hoses with special outlets.
Scheme of fermentation on the pulp with a floating and submerged "cap" in vats with tubes in tanks under the "cap". Stirring the "cap" with compressed air leads to a significant oxidation of anthocyanins and their precipitation. It is more rational to use an inert gas (carbon dioxide, nitrogen, etc.). Fermentation is carried out at a temperature of 28 ° -32 ° C, which is optimal for the quality of red table wines. the higher the fermentation temperature, the more intense the color of the resulting wines, but the worse their quality.At a temperature of 39 ° -40 ° C, the yeast dies, fermentation stops and unfermented products are obtained. When fermenting in large tanks, the fermenting medium is cooled by pumping the fermenting must through a tubular heat exchanger, in which cold water or brine is passed in a countercurrent.After 5-8 days, as soon as the wine material acquires characteristic color (500-600 mg / dm 3 anthocyanins), astringency and fullness (1.5-2.0 g / dm 3 phenolic substances) during fermentation , it is separated from the pulp.From the fermentation tanks, the pulp, together with the wine material, is pumped by the pulp pump into the stacker and press.Before pumping, the contents of the fermentation reserve the uara is thoroughly mixed with a stirrer or mezgonasos. According to another method, the pulp is unloaded in the following sequence: first, the wine material is lowered through the lower tap, and then manually fed through the lower hatch into the press. An inclined grate is installed in the tank, along which the pulp is fed to the hatch. Scraper conveyors are also proposed for unloading the “cap” in the upper part of the tank. The pulp is displaced upwards using wine material pumped into the tank. The advantage of fermentation on the pulp with a floating “cap” is free access to the “cap” for mixing. Table wines obtained by fermentation with a floating "cap", have a slightly lower alcohol content, but are more harmonious and higher in quality. In open tanks, cases of malnutrition are less common, the fermentation temperature is somewhat lower than in closed ones, but wine cannot be stored in them after fermentation. The need for repeated mixing of the "cap" is a disadvantage of this system. A closed tank with a floating "cap" can also be used to store wine. Mixing the "cap" in such a tank is difficult and is usually done by pumping the fermenting wort to the "cap" with a mezgon pump. There is less heat loss in a closed tank and the fermentation temperature rises higher. Fermentation in such tanks is faster, but often due to a lack of oxygen necessary for the reproduction of yeast, fermentation in them stops. Fermentation with a submerged "cap". A ledge is made in the tank about one quarter of the height from the top, with which the grate is attached. After the start of fermentation, the pulp is held under the grate, and the must, passing through the "cap", covers it with a layer of 25-30 cm Thus, the pulp is immersed in the fermenting must. As a result, the risk of development of acetic bacteria in the “cap” is reduced. But at the same time, the pulp under the grate is strongly compressed and the color of the wine may be insufficient. Therefore, the “cap” is stirred 1-2 times a day by pumping the must from the lower part of the tank to the upper one. For uniform distribution of the pulp along the height of the vat, storey vats are proposed. With the help of a series of horizontal gratings, several layers of pulp are created. In this case, the wines are insufficiently colored and often with a bad taste. The handling of such devices is very complicated, so they are not widely used. Closed tank with automatic extraction and tank with automatic regulation of the fermentation of the Dusselier-Ismann system - improved devices for fermentation with a submerged "cap". When fermenting with a submerged "cap", the content of anthocyanins in the wine is less than during fermentation with a floating "cap". With this method of fermentation, work becomes more complicated due to the need to establish and parsing the grating for immersing the "cap". A common disadvantage of devices for fermentation with a floating and submerged "cap" is the difficulty in unloading the pulp after fermentation. In the UKS-ZM plant, the processes of mixing the "cap" and unloading the pulp are mechanized. For fermentation on the pulp, the BRK-ZM installation is also used (see Apparatus for heat treatment of pulp). Installations for fermentation on the pulp in the stream are proposed: installation of Kremachi in Argentina; Ladousse, Bellot and Vico - in France; Defranceschi, Gianatsa, Padovan - in Italy; extractors-vinifiers VEKD-5 and VEK-2.5 - in Russia, the operation of which is based on the removal of floating pulp in the upper part of the tanks using rakes, augers, scrapers.
