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Preparation Of House Yeast



Transformation of juice into wine, that is spirit fermentation, is caused by the microorganisms named yeast. Spirit is a product of their ability to live, however, it and kills them when alcohol level in a drink reaches 15 – 16 °C. That is more strong natural wine in house conditions cannot be received.


Wine yeast makes of the ripest fruits of grapes collected in dry warm weather, it is desirable in the morning. Wet, processed by chemicals or the berries amazed with any illnesses neither for wine preparation, nor do not suit yeast. To start to prepare barmy ferment follows approximately one week prior to prospective manufacturing of wine. For this purpose dirty berries accurately separate from crests and press in the enameled ware. Then mezga turn in the combined gauze and wring out hands, thus, it is not necessary to aspire to receive as much as possible juice.


The squeezed out mash spill in bottles, filling only 3/4 volumes, stop up a neck with a wadded tampon and place in a dark place with constant level of temperature 22 – 24°C. If initially juice was colder, it should be warmed up. For the third day the mash starts to wander actively, and on 4 – 6th day can be added ferment in the future wine. For preparation of dry and semisweet grades 2 % of wine yeast to all volume of a mash, and for dessert – 3 % are required. Also it is necessary to notice that after 10 – ferment it is impossible to use 12 days of fermentation, it starts to spoil and can bring in a mash an infection.


Wine yeast makes once for a season and to prepare wine from late ripening fruits, uses a deposit formed at fermentation of a mash from earlier grades of grapes. It 1 % on all volume of the future wine is required nearby.




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