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reap as one has sown

By @aleksandr on 30 Nov 2019.
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Hello dear friends! A couple of months ago I told how I collected grapes and medicinal plants. So, the medicinal plants have already dried up, and I smoke them in all my lungs. I enjoy this whole heart, but it was harder for me with the grapes. I spent a lot of time, but it was worth it. After I brought the grapes from the cottage, home. My wife made juices, and I started making wine from the rest of the grape varieties.
***And so a small recipe for homemade wine.***
To make wine, the grapes must be absolutely ripe, fully ripened, even if they outweigh the green. We collect brushes in dry weather, before harvesting, there should not be rain, since water washes away the natural natural fruit yeast, due to which fermentation takes place.


After the harvest is not washed, it is important, again because of the yeast, we press grapes, for this, you can use a variety of methods: hands, in rubber gloves, feet, in rubber boots, which is enough for imagination.
We fill large containers with semi-finished products, in which we leave room for fermentation. Cover the container with a lid and put it in the room.
Depending on the temperature, the first stage of fermentation takes place in different ways, I usually have five days. When a grape pie rises from the top of the barrel, to separate from the lower juice - you can separate it from the juice by first squeezing it. Filter the juice through cheesecloth.
I like dry wine and don’t add sugar. If you love a sweetheart, then you can add, based on 200 grams per 1 liter. We dilute the sugar in a preheated part of the wine and pour it into the total volume.
The resulting material is poured into large glass jars or large bottles, put in a shady place. We put rubber gloves on the throat of the dishes with the holes made on the fingers by the needle, we fix the gloves tightly, rubber balls can be put on the bottles. This is done so that the gases formed during fermentation freely escape, and oxygen does not get to the surface. If left open, air can turn wine into vinegar.
When the fermentation is over - the gloves will settle, go down. If the process takes a lot of time, more than a week, then you need to carefully pour the wine into another container using thin tubes, you can use droppers so that the sediment accumulated at the bottom remains in the old bowl.
The fun part was just beginning, at least for me. I still have used grape berries, from which I decided to make the grape mash. From which in the future it will turn out moonshine. In brief, I will tell you about my steps in preparing moonshine.
I take 5 kilograms of sugar and dissolve it in water, the water should be 35 liters. After that, I take the used grape berries in the amount of 10-13 kilograms and add to the prepared water. I also add small amounts of wine yeast, about 30 grams.
***As you can see in the photo, I got 3 jars of grape mash.***
I leave Braga in a warm room with a temperature of 21 degrees, for further fermentation. Another nuance is that the mash should be mixed at least twice a day. My mug wandered for about 50 days. After which I squeezed the mash through gauze. I threw out the cake, and poured the mash into a moonshine, for further distillation, at the end of which we get moonshine from 40-60 degrees of alcohol.
***The distillation of grape moonshine should be carried out in two stages***
At the first stage, the mash (liquid) is heated to a temperature of 60-65 ° C. Aldehydes, acids and esters which are actively released at the same time merge. Using them inside is dangerous for the body. Usually cut off up to 5% percent of boiling liquids from the resulting product. Then the liquid is heated to 80-85 ° C and the main part of the distillation product is taken, approximately 75-80% of the output. The fence is produced until the fortress of the outgoing moonshine drops to 35 degrees alcohol.
Grape moonshine obtained after the first distillation is purified; this can be done using potassium permanganate or carbon filters, which reduce the content of harmful substances in it. Before repeated distillation, grape moonshine is diluted with water in a ratio of 2: 1. As a result of the second distillation, moonshine (chacha) with a slight aftertaste of grapes is obtained, and its further purification should not be carried out.
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***All health and profit.***
***Come visit me @aleksandr***
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