2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Fruit wine can be made from a variety of fruits, as well as from plants that grow on watermelons. Watermelon and melon are suitable for making fruit wine.
The preparation of fruit wine has its own peculiarities. When preparing the fruits, they have to be cut into large or small pieces, the stones must be removed.
When making fruit wine, the fruit juice obtained must be enriched with certain substances in order to obtain a wine with the necessary taste and aroma.
Many fruits contain little sugar and a lot of acid, so their pure juice will turn into a weak and sour-tasting wine.
This fruit defect is easily removed. To reduce the acidity, the juice is diluted with water, in addition, fruit juices with different acidity are mixed to achieve balance.
To make the wine sweeter, it is allowed to add sugar and honey, as well as some protein to grow yeast faster.
In all other respects, fruit wine is prepared on the same principle as grape wine. But certain rules must be followed.
Fruit wine is not made in an iron or copper vessel, as well as in one that is covered with lead. From such vessels the wine can spoil because it absorbs some of their substances.
If you still only have an iron container available, use it for a short time. It is best to use an enameled, glass, clay or wooden vessel.
The fruits for the wine are picked when they are ripe but not overripe. Vinegar can be obtained from overripe fruit. Collecting fruit that has fallen to the ground is not recommended.
Fruits for fruit wine are collected early in the morning when they are covered with dew and there is no dust on them. The fruits are washed in clean water, but should not stay in it, because they lose valuable substances.
Hard fruits are cut into thin slices to get more juice. Grate quinces on a grater. Soft fruits are washed and dried. The stones are removed.
Cider is made from 2 kilograms of apples, 4.5 liters of boiling water, 6 teaspoons of sugar, 1 tablespoon of yeast, juice of two lemons.
Method of preparation: Finely chop the apples, pour boiling water over them and squeeze with weight. Leave for four days. Strain the juice, add sugar, yeast and lemon juice. Allow to ferment in the heat - temperature to be from 18 to 24 degrees.
Once the liquid stops bubbling, stir and leave to rest for three days. Strain through several layers of gauze, pour into a barrel and leave for 6 months. It is then distributed in glass bottles, sealed and left in a dark and cool place for two to three months.
For pear wine need 2 kilograms of pears, 4.5 liters of boiling water, 6 tablespoons of sugar, 1 tablespoon of yeast, the juice of two lemons. It is prepared like cider.
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