When making wine at home, a secondary raw material is left - the pulp. It is a compressed mixture of grape seed and fruit residues obtained as a result of the primary squeezing of juice from the fruit. The grape cake contains many useful substances and secondary wine obtained from this material, although it will not be so rich in color and taste, it will contain a fairly high amount of useful components.
The quality of secondary wine from pomace
Wine made from secondary raw materials is undoubtedly inferior in quality, saturation and aroma to a drink made from pure juice of grape fruits. When squeezing the fruit, the coloring elements contained in the pulp and skin are separated, therefore, the secondary drink will be softer and lighter in taste, more watery, the aroma will be less intense.
How to make a second wine from dark grape varieties at home
A red drink is produced from dark varieties, characterized by a rich color and aroma.... After fermentation, the pulp is squeezed out and used in the manufacture of a secondary drink. The whole secret is that even after pressing, from 1 to 6% of sugar, trace elements responsible for the fermentation process and many nutrients remain in the pulp.
By adding water and sugar to the pulp, this activates the fermentation process. If it was originally planned to make secondary wine, in this case, the pulp should not be squeezed until dry. The pulp remaining after the primary extraction for fermentation must be put no later than the first day, and ideally immediately after the extraction, in order to prevent the process of vinegar souring. The seeds must remain intact during the extraction, otherwise the crushed seeds will add bitterness to the taste.
When cooking, use:
- pressed cake — ten liters;
- water — seven liters;
- sugar — one and a half kilograms.
Cooking method:
- Place the extracts in an enamelled fermentation pan.
- Prepare syrup from sugar mixed with cold water and pour over the pulp;
- The container should remain one-third empty so that there is room for fermentation in it;
- A water seal is installed on the neck of the bottle. It is a tube threaded from one end into the cork on the neck of the bottle, and the other end is lowered into a jar of water. If there is no water seal, a glove can be used. It is necessary to put it on the bottle and pierce one finger with a needle;
- The bottle with the wort is placed in a dark place at a temperature of 19 to 27 degrees. The temperature must be stable;
- After twelve hours, stir the wort. To do this, remove the shutter, stir the contents of the bottle with a clean wooden stick;
- The skin that floats to the surface must be immersed in a liquid;
- After 24 hours, a head of foam will appear on the surface and a hiss will be heard. This means that the fermentation process has begun;
- If fermentation has not started, or is sluggish, you need to add yeast or not washed grapes;
- After 14 days, when the pulp brightens, it is necessary to strain the resulting liquid using gauze for this, squeeze and pour into another bottle. This process must be monitored, since the bones in the pomace after 15 days begin to secrete hydrocyanic acid, which is a poison;
- Fermentation time from the time of preparation is from 25 to 55 days. At the end of the fermentation process, the glove on the neck will fall off, and a sediment will form at the bottom;
- Young wine is carefully poured into another container using a tube, being careful not to touch the sediment. If necessary, add sugar and fix with vodka or alcohol. To fix the alcohol, take from 5 to 15% of the total amount of wine. Alcohol improves storage but tastes harsher.
- For aging, the bottles are filled with the drink to the very edges so that it does not come into contact with air. The bottles are tightly closed and transferred to a dark place with a temperature of 5 to 16 degrees. For storage, a cellar is suitable, in which the bottle is left for six months.
- Every ten days, if sediment is present, the liquid is poured through a tube into another container and tightly closed.
- If there is no sediment in the bottle, it is bottled and sealed tightly.
- Fortress 10-12%. You can store it for 2 years.
In order to prevent the formation of mold in the wine wort, it is necessary to pour over all the dishes that are in the process of use with boiling water!
How to make secondary wine from white grape pulp
White wine is fermented in juice, without the addition of pulp. After squeezing the juice, many nutrients and microorganisms remain in the cake, which contribute to fermentation.
Secondary wine production process:
- Pour the cake into an enamel container and add water in a 1: 1 ratio. The mass of cake and water should fill the container by no more than 2/3 of its volume, so that there is room for fermentation.
- For fermentation, place the container in a dark room with a temperature of 18-25 degrees. The temperature must be kept constantly at the same level.
- The cake fermentation takes 5 to 8 days. The fermentation process must be monitored so as not to miss the moment when fermentation begins.
- The cake in the container must be constantly mixed and the peel that has risen to the surface is sunk in the juice. This is done so that the top layer does not stagnate, and the wine does not turn into wine vinegar.
- If fermentation has not started, or is proceeding weakly, in this case, add a handful of raisins or not washed grapes.
- When fermentation begins to fade, this mass is filtered, squeezed, poured into a bottle.
- Sugar must be added to the resulting wort at the rate of 1 kilogram per 10 liters of wort. After 7 days add the same amount of sugar.
- The fermentation process will be active, therefore, the shutter should not be installed at this stage. The neck of the bottle must be covered with gauze folded in several layers.
- After 10 days, you must put on a medical glove on the neck and pierce a hole in one finger with a needle. To prevent the glove from ripping off during fermentation, it must be secured to the neck with a rope or tape.
- 30 days after the second portion of sugar was added to the drink, it must be carefully drained through a tube into another bottle so that the sediment remains at the bottom.
- Put a glove on a container with the strained wort and leave to ferment for another 30 days.
- Drain again after a month in another container and leave in a dark room for clarification for another two months.
- During the clarification process, the taste of the drink is formed. If you are satisfied with the taste, then you can carry out a quick clarification procedure. To do this, the product is poured into plastic bottles and placed in a room with a temperature slightly above -5 degrees. At this temperature, the wine will begin to brighten quickly, and a sediment will form at the bottom.
You cannot freeze wine!
With this technique, it is possible to make a secondary wine fragrant, with a pleasant taste that is not inferior in taste characteristics to the primary wine, which is made from juice at home. Treat yourself to such a pleasant drink or even tincture!