The author posted a question in Food, Cooking
how do I make my own homemade wine? and got a better answer
Response from Антон Владимирович[+++++]
It depends on what kind of fruit. I used to make it out of blackberries. I mashed it up, poured 1:1 water on it and let it sit for a week. Then poured into a bottle, made a kind of water seal. It is better to put a balloon on the neck and pierce it with a needle in several places. In a month the wine is ready. You can do that with any juice, but do you need wine yeast?
Response from 0[+++++]
It depends on what kind of fruit. I used to make it out of blackberries. I mashed it up, poured 1:1 water on it and let it sit for a week. Then poured into a bottle, made a kind of water seal. It is better to put a balloon on the neck and pierce it with a needle in several places. In a month the wine is ready. You can do this with any juice, but you need wine yeast.
It depends on what kind of fruit. I used to make it out of blackberries. I mashed it up, poured 1:1 water on it and let it sit for a week. Then poured into a bottle, made a kind of water seal. It is better to put a balloon on the neck and pierce it with a needle in several places. In a month the wine is ready. You can do this with any juice, but you need wine yeast.
Response from 0[+++++]
Grapes come in, you mash them with vodka, that's your wine.
Grapes come in, you mash them with vodka, that's your wine.
Response from 0[+++++]
Grapes should not be crushed by mincing to keep the seeds intact and leave to ferment with pulp. Periodically stirring After 4-5 days, drain the juice and pour warm water over the pulp, add sugar syrup! Leave to ferment on the juice and pulp At the end of fermentation pour the wine from the sediment in a bowl filtered Leave in a dark cool place. Periodically pour off the sediment and filter it. After a month it's ready. If it stays a bit longer it'll be better.
Grapes should not be crushed by mincing to keep the seeds intact and leave to ferment with pulp. Periodically stirring After 4-5 days, drain the juice and pour warm water over the pulp, add sugar syrup! Leave to ferment on the juice and pulp At the end of fermentation pour the wine from the sediment in a bowl filtered Leave in a dark cool place. Periodically pour off the sediment and filter it. After a month it's ready. If it stays a bit longer it'll be better.
Response from 0[+++++]
Dried Soda 1. Select sour but ripe fruit 2. Keep them in a warm place for a few weeks to soften 3. Mashed potato them to a purée 4. Strain it by a firm squeeze 5. Place the juice in a warm place 6. Allow to ferment 7. When the bubbles have risen to the surface and the sediment has settled to the bottom pour the cider into the barrel 8. Cork the cask tightly 9. Refrigerate in a cool place for 6-7 months 10. strain and bottle sweet cider Sour apples. The juice has 5 cups of sugar and 25 grams of yeast. 1. Slice the apples 2. Pour them into a pan 3. Pour enough water to cover the apples 4. Leave in the saucepan for 2 weeks, stirring occasionally 5. Strain gently and reheat the water. Add the sugar and yeast. 6. Cork it and let it ferment in a warm place 7. Once fermentation has begun, pour it into the barrel 8. Once fermentation is complete, seal the barrel 9. After 6 months bottling.
Dried Soda 1. Select sour but ripe fruit 2. Keep them in a warm place for a few weeks to soften 3. Mashed potato them to a purée 4. Strain it by a firm squeeze 5. Place the juice in a warm place 6. Allow to ferment 7. When the bubbles have risen to the surface and the sediment has settled to the bottom pour the cider into the barrel 8. Cork the cask tightly 9. Refrigerate in a cool place for 6-7 months 10. strain and bottle sweet cider Sour apples. The juice has 5 cups of sugar and 25 grams of yeast. 1. Slice the apples 2. Pour them into a pan 3. Pour enough water to cover the apples 4. Leave in the saucepan for 2 weeks, stirring occasionally 5. Strain gently and reheat the water. Add the sugar and yeast. 6. Cork it and let it ferment in a warm place 7. Once fermentation has begun, pour it into the barrel 8. Once fermentation is complete, seal the barrel 9. After 6 months bottling.