Per 100 liters of juice needs 25 to 40 g of dry wine yeast. It should be dissolved in boiled, coole

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While house wine is fermented before, every year harvest, the raw material from which the wine is different, take that into consideration. For instance, apples this year gatavinājušies hot in the summer, will change the proportions of balancing the sugar and acid levels, he needs to get the alcohol percentage by volume.
Semi-arid and dry wines, saturated pressure alcohol recommended that from 10 to 13% by volume, sweet from 13 to 15. Our gardens grown berries and fruits contain enough sugar. It added extra. Kārļamuiža harvested this fall in the garden 'Antonovka' were forced to yield juice made wines. A patchwork saturated pressure of house wine fabrication company that had gathered at the home last Saturday, winegrowers and winemakers association representative saturated pressure Richard Ivanov proved that the fruit is sweeter this year and this should be taken into account. saturated pressure
To the juice add the necessary amount of sugar, for use in density meter - saharometrs. By being able to determine the amount of sugar juice and the potential alcohol content of the wine. The device saturated pressure purchase, it is added to the table at which the liquid can be calculated by the amount of sugar needed to sweeten. The table shows the desired strength of the wine right amount of sugar. Subtracted from the measured reading saturated pressure the same quantity of sugar juice. Difference corresponds to the majority of the sugar to be added to one liter of wine material. saturated pressure
Per 100 liters of juice needs 25 to 40 g of dry wine yeast. It should be dissolved in boiled, cooled water, it will be five times the weight of yeast. Mix the contents, and after 20 minutes, add the juice. R. Ivanov emphasizes - to wine yeast savairotos and better functioning of the necessary nutrients and, therefore, add the juice of a nitrogen-containing substance such as hartshorn: 2 - 4 drops per 25 liters.
Wine bottle fermentation, the first four days not full filled. In order to protect it from flies, to cover with gauze or a special air lock. You can also use a normal plug, pre-drill a hole in the air switch.
Berry wine bottles at room temperature at the start there, since the fermentation process is to provide a constant temperature regime. Apple wine can be had from the very beginning fermented in a room with a lower temperature in order to obtain better saturated pressure taste, but the wine rugs slower. At room temperature, the wine ferment for about two weeks in a cooler room fermentation can take up to several months.
When he norūdzis (air switch is no longer seen bubbling) to discard the precipitate. Master Ivanov suggests that the wine should be stored in completely filled containers because of the fermentation bottle it is recommended to pour one or several smaller glass bottles that are stoppered to exclude air. Corks can also pour the candle wax. Pouring wine bottles, bottles can not be left in a partially filled, all wine transfusion and stored in closed containers. Transfer the wine placed in a cool place, to clarify, this process can run about 2-3 months.
If the cylinder previously fermented saturated pressure juice, vinegar moved, the cylinder before the next use, be disinfected. From the previous wine lees rid of food will be fine. The cylinder is not recommended to be cleaned with products that have a smell.
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