Preparation of the setting

Preparation of the setting

How to prepare your set for house wine

Owoce na domowe wino wybieramy zawsze zdrowe i dojrzałe, we wash them thoroughly, we dry and peel the stems and stalks, that is, we remove all inedible parts (we hollow the apples, while cherries, cherries, stone plums, etc.). Then we crush the fruit. Nie zalecamy używać sprzętów takich jak mikser, blender, juicer, because they also grind the seeds in small-seeded fruits, e.g.: in strawberries. Wówczas przygotowane w ten sposób House wine clarifies more slowly a w smaku wyczuwalna jest goryczka. We also do not recommend the use of potassium metabisulfate in this phase to eliminate wild yeast and bacteria. This is important with very large settings and uncertain fruit. In our home winemaking, we recommend washing fruit and all equipment used in the setting. The effect of wild yeast on our wine is not of particular importance, while it naturally starts the fermentation process and provides the wine with a higher content of the desired glycerin.

However, if we want to eliminate wild yeast, to możemy zastosować odpowiednie drożdże winiarskie szlachetne z tzw właściwością – Killer Factor. They will eliminate wild yeast from the setup, and then start the actual fermentation. The addition of precious yeast will ultimately direct the fermentation process of our wine.

You should also choose the fermentation method, i.e.. musimy zdecydować whether we will ferment in the pulp or the juice squeezed out of the fruit. Both ways are used, however, from our own experience, we recommend fermentation in the pulp, because there are vitamins in the peel of the fruit, microelements, dyes and tannins - increasing the value of the wine. Put the crushed fruit into a balloon or into a fermentation container and pour it over with the prepared sugar syrup.

Preparation of sugar syrup

Sugar syrup – otrzymujemy poprzez rozpuszczenie cukru w wodzie (e.g.: 1kg of sugar in 1l of water), to do this, pour water into the pot and heat it up. Add sugar and mix with a clean spoon until completely dissolved. Then bring the syrup to a boil and cook for a few minutes, collecting the foam from its surface, e.g.: spoon skim. Amount of foam accumulating, depends on the quality of the sugar used (the better the quality of the sugar - the less foam). After cooling, we get a sugar syrup.

If we choose juice fermentation, it is the crumbled fruit, pour a small amount of hot water with sugar. After cooling down, add the natural enzyme PEKTOPOL to this setting in a dose of 1-2 ml per 10 kg of fruit (it facilitates the release of juice from the fruit). Then leave the whole thing covered for several hours. Then squeeze the juice thoroughly, then pour the squeezed fruit with a small amount of water again, leave them for a few hours and squeeze the juice out of them again. Pour the juices obtained into a balloon or a fermentation container. Squeeze the fruit in presses or by hand - through gauze, tetra, or in very handy and durable nylon bags.

The amount of water and sugar added in this phase must be included in the total amount of syrup that is planned to be added.

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