How to make raisin wine at home

Many people prefer to make wine from raisins on their own, because not everyone has the opportunity to get a drink from fresh grapes. Hence the need for the invention of new methods, for example, the preparation of wine from raisins and dried fruits. Buy raw materials from trusted suppliers. Raisins should be fragrant, large and with minimal processing of preservatives. It is important to understand that wild yeast must remain on the surface of the berries for natural fermentation.

Choosing quality raisins

1. The most important step in the production of this type of wine is the selection of quality dried berries. Currently, the presence of dried fruits with sulfur dioxide is considered a big problem. This chemical destroys all living microorganisms, including wild tremors, located on the surface of raisins.
2. Try to get home-dried raisins from friends or well-established sellers. The best way to consider their own blanks. To do this, you just need a dry attic and a suitable grape variety.
3. Conduct a small experiment with different varieties of raisins, buying raw materials from several vendors. Make a starter and choose the product that best manifested itself. Further it is necessary to use only this grade. High-quality raisins are actively fermented, there are no extraneous odors (except for mild acidity and the aroma of alcohol).

Raisin-based wine: classics of the genre

• granulated sugar - 2.5 kg.
• filtered water - 8 l.
• raisins - 1.5 kg.

1. Grind unwashed raisins with a blender. Pour the resulting gruel in a small glass container. Fill with water, covering the mixture, add 50 grams. Sahara. Soak the composition for 4 days at a temperature of 20 to 27 degrees, tying the neck of the container with gauze, so you get a fermented mass. When the sourdough is ready, foam will appear on the surface, a sour aroma and hiss will be felt.
2. Next, select the container in which the further preparation of the alcoholic beverage will take place. Repeat the previously mentioned operation with unwashed raisins again. Pour 1 kg into it. ground berries, add 1 kg. sugar and pour in the remaining water. Then stir the mixture until the granules dissolve. The place in the tank should remain (about of the total volume). It is required for the accumulation of carbon dioxide and foam.
3. Without straining, pour the previously prepared wort into the wine stock. Then pull the medical rubber glove on the neck of the container and make a hole in one of the fingers with a sewing needle. It should be remembered that it is necessary to secure the base of the glove well, so it will not fly off due to the gas emitted.
4. Put the container with the liquid in a dark place with a temperature range of 19-25 degrees. Watch the process, if the glove has completely pouted, everything goes according to plan. After 5 days, add another 0.5 kg. Sahara. This must be done in a special way: take off the glove (hydraulic lock) and drain 300-350 ml. starter with silicone tube. Then dilute the granulated sugar, pour back into the total mass. After a week, repeat the procedure.The term to full readiness of wine from raisin will be about 2 months.
5. The next stage occurs when the glove is completely lowered (deflated), and there are no bubbles in the liquid. It is not uncommon that 45-50 days is not enough until complete fermentation. In such situations, a drink without sediment should be poured into another container to avoid bitterness. Repeat the rubber glove trick and let the fluid run through.
6. Try the young wine to taste, add sugar (if necessary) or fix it with vodka (3-14% alcohol by total). Storage tanks should be filled with a minimum supply of oxygen, if possible, exclude the air bag.
7. Extract of wine is at your discretion, it is recommended to insist it for at least 5 months in a cool room at a temperature of 5 to 15 degrees. If sediment appears, filter the drink about 2 times a month, then less often.
8. Homemade raisin wine after ripening is stored for up to 3 years in a cool place. The strength of this drink without fixing alcohol is 11-13 degrees.

Wine made from raisins without sugar (“dry”)

• filtered water - 6 l.
• raisins - 1.2 kg.

1. Take a small container, pour warm water into it, add raisins, after clearing the branches from the berries. Leave the compound to swell. Next, chop the raisins in a blender, pour into a container for fermentation. Pour in the liquid in which the berries were languishing. Remember that in no case should you wash the grapes.
2. Top up the remaining filtered water. Fill the container in such a way that the free space does not exceed 20% of the total volume. Wrap gauze on the neck and put to wander in a warm place for a couple of days. Periodically remove the foam mass.
3. When the wort ferments, a medical glove should be pulled on the container, making a small hole in it with a sewing needle. The term fermentation can range from several weeks to 2 months. Infuse the beverage at room temperature.
4. When fermentation stops, the wort brightens, and a dense sediment forms at the bottom of the tank. Try not to shake the container by gently pouring the fermented drink into another bottle. Do this with a medium diameter silicone tube.
5. For quiet fermentation, fill the container by 95%. Put on a glove and send to ripen for 2-3 months in a dark cool room.Periodically check the composition, you will see another dense sediment (yeast). To avoid the bitterness of the wine, the liquid gently pours into the next container.
6. After a few months, the drink completely brightens, getting rid of any fermentation. Bottled content, add sugar if desired, but then the wine will not be "dry". Drink raisins need to withstand at least 6-7 months. Preferably in the cellar, in a horizontal position.

Rice and raisin based wine

• citric acid - 7 gr.
• rice (not steamed) - 1.2 kg.
• granulated sugar - 1.5-2 kg.
• raisins - 600 gr.
• filtered water - 5 liters.

1. Take a small saucepan, add 1.5 liters. water, sugar, citric acid. Bring to a homogeneous mass over medium heat. Cool the syrup to 40-45 degrees. In a container add more rice and fill with the resulting mass.
2. Shake the cloth, leave for a day in a warm place to swell. Prepare a starter raisin: chop 200 gr. In a blender. unwashed raisins, add 60 gr. sugar, pour clean water, leave for 2 days in the dark before fermentation.
3. Pour the remaining water, sourdough and rice in syrup into the pre-cooked container. Knead the composition, wrap with gauze, leave to infuse for 3 days. Periodically knock the foam.Next will go the active fermentation process. Remove the gauze and wear a glove with a hole. Wait about 5 more weeks.
4. If you notice the termination of the fermentation process, and all the precipitate has precipitated, gently pour the liquid into a new container using a straw. The tank must be filled to 90%. Repeat with glove. For secondary fermentation, place the bottle in a cool place. The wine will completely brighten.
5. Remove the liquid from the sediment, soak for about a month. Then pour into dark bottles for long term storage. After 3 months, the new wine will be ready for use.

Practical recommendations

1. The process of making wine will require a lot of strength and patience. To do this, you must first find high-quality raw materials, special packaging, it is best to make this drink in oak barrels.
2. Organize suitable conditions for winemaking, it can be a cellar or a cellar. The room should not pass direct sunlight, choose a cool and dry place.
3. Do not forget that the wine is prepared on the basis of raisins. The drink requires certain storage conditions.As a rule, the duration of exposure does not exceed 3 years, so do not overexpose it.

The technology of making wine from raisins involves certain difficulties, but the process cannot be called impracticable. View recipes based on dried fruit, make a "dry" drink. Try to find a faithful and regular supplier. Get all the necessary equipment. Experiment, vary the amount of wine at the outlet on your own.

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