Download "葡萄“莉迪亚”酿制的葡萄酒"

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0:00

介绍

0:13

葡萄品种“莉迪亚”抗病

0:25

从树枝上清理葡萄

0:47

磨葡萄

1:19

麦汁发酵

2:04

从果肉中分离葡萄汁

5:09

如何制作副牌酒

6:03

通过液压锁发酵麦汁

9:11

从沉淀物中倒酒

11:12

葡萄酒的安静发酵

Нормирование кустов винограда побегами

Нормирование кустов винограда побегами

Channel: Давид Алверцян

ВИНО ИЗ ОДУВАНЧИКОВ - РЕЦЕПТ

ВИНО ИЗ ОДУВАНЧИКОВ - РЕЦЕПТ

Channel: Самогонщик Тимофей

Стили вина - легкие белые вина

Стили вина - легкие белые вина

Channel: Денис Руденко

Домашнее вино из вишни. Вишневое вино пошаговый рецепт.

Домашнее вино из вишни. Вишневое вино пошаговый рецепт.

Channel: Домашний СЭМ

дело мастера боится

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виноград

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лидия

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wine

рецепт

grape

рецепт вина

winemaking

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в домашних условиях

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сухое вино

Lydia

vino

вино з винограду лідія

з лідії

grape wine

00:00:00

Wine from Lydia grapes

00:00:07

Hello everyone! You are on the channel "The case of the master is afraid"! Today we will make wine from Lydia grapes.

00:00:12

This is a very resistant variety to various diseases and infections. We are already at the beginning of October. He

00:00:19

matured well, bees and wasps began to eat him. And you can get to work. First you need to

00:00:25

pick the grapes from the branches and select all the rotten berries. It comes off the branches very easily

00:00:33

and therefore there will be no big problems with it. The only negative is that this grape variety

00:00:39

irritates the hands, so it is advisable to work with gloves. Here the grapes are sorted out, the rotten

00:00:45

berries are selected and it can be crushed. First you need to pour the grapes into a high stainless container ....

00:00:52

Here the grapes are poured into a high container and the juice will not splash. Let's start grinding it.

00:01:09

Now it is very juicy and easily ground....

00:01:19

Now you need to cover the container with a lid or gauze so that there is no fly....

00:01:28

Now you need to put it in a warm place. Fermentation will last from 1 to 3

00:01:34

weeks, depending on the air temperature. During fermentation, it is necessary

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to stir the cap that forms on the mash several times a day so that there is no sourness. Now 7

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days have passed and the must of grapes has stopped fermenting. It needs to be squeezed out.

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It can be seen that the hat on the wort almost does not rise.

00:01:55

There is no noticeable emission of carbon dioxide bubbles.

00:02:04

In order to separate the wort from the pulp, you will need a special press. But if you

00:02:09

don’t have it, then you can get by with a regular vegetable net. And you can use ordinary gauze, but this is

00:02:18

a matter of taste. Now we take a mesh bag, a small container and begin to pour pulp into it ....

00:02:29

Now we lift the bag with pomace and transfer it to another container ....

00:02:57

The must remains in the first container. Now you need to finally clean

00:03:03

the wort from the remnants of the pulp. To do this, use a regular mesh or colander

00:03:09

for washing pasta. We lower it into the bucket and begin to pour the must into it ...

00:03:17

If the mesh is clogged, then we take a spoon and disperse the solid residues from the mesh in a circular motion ....

00:03:29

After that, all the bones and pieces of grape skin remain in the mesh, which must be

00:03:42

removed. In this container, the must has already separated from the pulp. Again, we take out the bag into the first container ...

00:03:52

And it is necessary to squeeze the wort out of the pulp well using a small press. As a press,

00:04:00

I use such a lid, or a lid from under the pan. Wrap the bag slightly

00:04:08

tighter... Put the lid on top and press the bag with your whole body...

00:04:19

It can be seen that the wort is released, which must be drained...

00:04:23

Here the wort is squeezed out and you can remove the cake...

00:04:57

It can be seen that it is dry and there is almost no left in it moisture. I will still use it for the production

00:05:05

of grape moonshine. If you want to make a lot of wine, then you can make a second wine from this pomace.

00:05:13

To do this, you need to take as much water as we took the juice from this cake. Then

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add sugar to this warm settled water at the rate of 200 grams of sugar per 1 liter of water

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and mix well until completely dissolved ....

00:05:33

And pour this sweet water back into the cake ...

00:05:45

Mix everything well and put in a warm place for fermentation .. We cover

00:05:55

with a lid so that there is no air access ...

00:05:58

At the next stage, if you want to get semi-sweet wine, you need to add sugar at the

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rate of about 100 grams of sugar per 1 liter of wine. If you want to get dry wine,

00:06:15

then you do not need to add anything. Add 1 kilogram of sugar and stir well....

00:06:21

After complete dissolution of sugar in wine, it must be placed in a sealed glass bottle.

00:06:35

I use 20 liter glass containers, but it depends on each winemaker. In order

00:06:41

for less wine to spill, I will use a rubber hose with a diameter of

00:06:44

1 centimeter and a length of one and a half meters. We create a vacuum in the hose with the help of a "pear" or a mouth ....

00:06:54

Here the bottle of wine has flowed ....

00:07:00

In this case, the wine is aerated and air oxygen enters the wine. This contributes to

00:07:07

the normal growth of bacteria after putting on the hydraulic seal. It is necessary to pour wine into a bottle not to

00:07:13

the very top, but approximately to the level of its narrowing. This level is enough. Because if

00:07:20

there is more wine, then foam will appear during fermentation and the wine will come out of the container into the hydraulic seal ....

00:07:27

Now we take a water seal or an ordinary medical rubber glove, small

00:07:33

a rubber band cut from a camera or other glove and put it on the neck of the bottle.

00:07:40

In order for the glove not to fall off, you need to take a large needle and

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pierce a small hole in one of the fingers of the glove ...

00:07:57

Now the wine must be put for fermentation in a warm room. The temperature should be around 18-22

00:08:05

degrees Celsius. Here our wine is already bubbling, fermenting well. It can be seen that the gloves are swollen.

00:08:16

On each bottle I make an inscription on which I mark where and when the grapes were harvested.

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This is to make it easier to decide on its variety, class and color later.

00:08:31

Here you can see that there is a heating battery, which provides additional temperature

00:08:40

for the fermentation of wine. As you can see in the room, the air temperature is +18.5 degrees Celsius, this is quite an acceptable

00:08:52

temperature for normal fermentation of wine yeast. Therefore, I think that the wine will turn out. Let's see

00:09:00

what happens at the end of fermentation. Then I will pour it again and in the future I will tell about

00:09:07

my impressions of the wine that turned out. 10 days have passed since the fermentation of wine and the glove has fallen.

00:09:14

Let's see what happened to him. It can be seen that a layer of sediment has appeared. It is slightly stratified and here

00:09:22

bulbs rise from it. This means that the sediment began to turn sour. This is dead yeast and needs to

00:09:30

be removed immediately. For pouring wine, you can use any utensils, except for aluminum and galvanized.

00:09:36

I use a rubber tube one and a half meters long, and the most convenient diameter is one centimeter.

00:09:43

Here the wine began to flow ....

00:09:53

This is good aeration. At the same time , oxygen

00:09:56

enters here , which is necessary for the life of the remaining yeast ....

00:10:15

A small layer of wine remained above the sediment. You can not pour it out, but also pour it into a smaller

00:10:23

container, for example a three-liter bottle. And after settling, a certain amount of wine

00:10:28

will still appear on top, and the sediment will be at the bottom. After that, you need to

00:10:34

taste the wine. If there is little sugar, then add 50 grams of sugar per 1 liter of wine.

00:10:42

The wine is a bit sour, I will add sugar. I add half a kilogram of sugar to 10 liters of wine

00:10:51

and mix well ....

00:10:54

After adding sugar, the wine became semi-sweet. I use

00:11:01

20 liter bottles because they are the most convenient.

00:11:07

Now the fermentation will be quiet, so it is necessary to pour the wine to the very neck of the bottle

00:11:16

so that there is no souring. And again we cover the bottle

00:11:20

with a water seal or a glove so that there is no access of air oxygen to the wine ....

00:11:27

Now 10 days have passed and the glove has fallen again, which means it is necessary to pour the wine from the sediment ....

00:11:36

The wine has become much more transparent, the sediment at the bottom is already in a small amount . But if

00:11:42

we leave it at the bottom, then the wine will pull the smell from the sediment and deteriorate in quality. The clarity of the wine is already

00:11:48

much better. There are small bubbles. So fermentation is not over yet.

00:11:58

Here is the wine. It can be seen that there is already good transparency, but it has not yet been completely cleared. Wine must

00:12:06

be poured strictly under the lid. If you do not have enough wine, then you need to add it

00:12:11

from another bottle so that there is no air here and the wine does not turn sour. Now we cover

00:12:16

it again with a water seal and put it in a warm place for another 10 days for fermentation and settling ...

00:12:24

Write your comments and comments! Put likes! Subscribe to our channel!

00:12:34

Thank you for watching!!!

Description:

用“莉迪亚”葡萄酿制的葡萄酒可以在家中调制。自制的酒总是比商店买的更天然、更健康。自制葡萄酒的原料选择之一是莉迪亚葡萄。有一种观点认为，莉迪亚产的葡萄酒对健康有害，因为在发酵过程中会释放出甲醇。这是真的，但饮料中甲醇的百分比可以忽略不计。因此，如果不滥用，则不会产生任何后果。我们从碎片、树枝上清理收获的葡萄，去除变质的标本。不应该让腐烂的浆果进入酒中。这可能会导致模具出现在表面上，并且必须倒酒。葡萄不要洗，如果灰尘太多，可以用干布擦拭。发酵需要葡萄皮上的野生酵母，用水洗掉。如果你想得到更酸的酒，那么你可以直接在刷子上留下一些串，然后以这种形式将其压碎。我们用手粉碎浆果，用木杵或搅拌器准备建筑混合物。我们将粉碎的浆果转移到一个大容器中，您可以使用普通盆来达到这些目的。最主要的是容器装满了不超过总体积的2/3。将浆果放在温暖干燥的地方开始发酵过程。在室温下，葡萄将在 5 天后开始发酵。我们将果肉挤压好，然后将液体倒入发酵罐中。它还应充满发酵葡萄汁的 2/3。倒入糖，其量取决于葡萄酒在出口处的甜度。葡萄酒必须在温暖、干燥和黑暗的地方在液压锁下发酵 3 周。在这段时间之后，年轻的葡萄酒从沉淀物中排出。为此，使用了一根细橡胶管，通过它挤出液体。现在，莉迪亚的自制葡萄酒应该在黑暗、凉爽的地方酿造，酒窖是理想的选择。我们将葡萄酒倒入罐子或瓶子中，塞入软木塞，然后放入地窖中 30-40 天。这个时间足以让饮料冲泡。如果形成沉淀，则再次从中排出液体。 ▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰ 视频部分（章节）： 0:00 介绍 0:13 葡萄品种“莉迪亚”抗病 0:25 从树枝上清理葡萄 0:47 磨葡萄 1:19 麦汁发酵 2:04 从果肉中分离葡萄汁 5:09 如何制作副牌酒 6:03 通过液压锁发酵麦汁 9:11 从沉淀物中倒酒 11:12 葡萄酒的安静发酵 ▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰ 在本视频中，您将看到如何从摩尔多瓦酿造葡萄酒 https://youtu.be/loPAQG45zo0 ▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰ 订阅我们的频道并观看有关此主题的视频 #wine，#grapes，#winemaking，#lydia。 ▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰▰ 我们的社交媒体频道链接：脸书 - https://facebook.com/groups/1147375328749226/ Odnoklassniki - https://ok.ru/delomasteraboitsa VKontakte - https://vk.com/club141674316 Instagram - https://www.instagram.com/delo__mastera__boitsa/?hl=ru

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