We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Isabella grapes are often used as the main ingredient for homemade wine, due to its excellent taste indices. Wine from Isabella grapes at home is tart and moderately sweet. Moreover, the variety is unpretentious to growing conditions and frost-resistant, which makes it attractive for cultivation.
Features of Isabella grape
"Isabella" refers to the category of grape varieties that are widely used as table and technical. It is successfully cultivated not only for fresh consumption, but also for obtaining high-quality raw materials for making wine. The variety has undeniable advantages that allow it to be used in home winemaking:
- high level of survival of seedlings and adaptation in a short time;
- vigorous bushes with high yields;
- the formation of attractive, sufficiently large clusters with berries aligned in shape and size;
- the opportunity to get a large amount of juice, which is easily obtained from ripe berries;
- juice obtained from berries has sufficient acidity and sugar content to create high-quality home-made wine.
The variety is unpretentious and well takes root at a new cultivation site. In addition, winegrowers have a great opportunity to get a plentiful harvest from a small vineyard.
Many berries of Isabella grapes are known for their healing and healing properties. The berries of this variety are credited with the ability to cleanse the body of toxins, act as a natural energetic, as well as eliminate fatigue and increase efficiency, improving immunity.
Dates of collection, conditions and rules for the preparation of berries
In the Moscow region, the Isabella grapes become fully ripe in the last decade of October. However, for the berries to gain sweetness and aroma, they should be picked no earlier than a week after the onset of technical maturity.
For the preparation of grape homemade wine it is allowed to use berries of any size. The main condition is the rejection of all unripe and rotted berries.. In addition, the collected grapes do not need to be washed, since the bacteria contained on the surface of its skin are natural yeast that can provide a high-quality fermentation process.
Features of cooking technology
Winemaking, along with viticulture, has many millennia of its history. To make a tasty and natural drink on your own, you should know the technology, which is the basis of any recipe for making homemade wine. It includes the following steps:
- Berry picking and the process of rejecting low-quality raw materials.
- Obtaining grape juice, which is quite easily separated from the berries crushed with the help of the usual kitchen “crush”. The resulting pulp should be separated from the juice using a colander or gauze.
- Fermentation of strained grape juice in glass bottles of any volume. Tanks should be carefully prepared. They should be not only clean, but also dry, and they should be filled with juice by two-thirds of the volume.
- Drain wine without shaking into one container so that the resulting tartar and natural berry sediment remain in the first container.
- Add sugar at the rate of 100 or 150 grams for each liter of wine with stirring until completely dissolved.
After about a month, the wine is ready, and you can pour the finished drink into bottles. At this stage, the strength of the drink exceeds 13%. Such homemade wine is called young.
How to make homemade wine from Isabella grapes
Popular recipes for homemade wine from Isabella grapes
Homemade wine always turns out delicious and symbolizes family traditions. The secrets of making homemade grape wine are usually passed on from one generation to another.
Recipe for quality fortified wine "Isabella"
Making wine according to this recipe can be quite easy even in the absence of winemaking skills. The cooking sequence is as follows:
- Prepare grape juice or must from harvested and sorted berries.
- In order to increase the sugar content to the level of 25%, add about 150 grams of sugar for each liter of grape juice.
- Leave the juice until fermentation, which can be accelerated by adding two grams of wine yeast to each liter of juice.
- Leave the juice to ferment for about ten days or two weeks in a cool, dark place.
After the juice brightens, and the whole berry cake settles at the bottom of the container, you should drain the alcohol using a tube or hose and, stopping the bottles tightly with stoppers, leave them in a cool place for storage.
A simple recipe for classic Isabella red wine
Home-made classic grape wine is the most sought after and easiest to make. It is done like this:
- Collect grapes (approximately 10 kilograms) and carefully remove all branches with leaves and garbage.
- Pour the sorted berries into a clean and dry container, and then carefully squeeze the juice with your hands.
- Cover the berries with gauze juice and infuse them for five days at room temperature, stirring with a wooden spatula a couple of times a day.
- Fill a clean glass container with two-thirds of the resulting wort, and then add sugar in the amount of 3 kilograms and mix thoroughly.
- Put a rubber glove on the neck of the container, making several small holes in it through which carbon dioxide will escape.
- Allow the wine to roam for three weeks at room temperature.
As soon as the rubber glove stops bloating, this will indicate the readiness of the drink. The wine must be filtered and bottled in clean bottles. At the storage stage, it will be necessary to drain the wine several times from the precipitate formed.
Recipe for a festive wine made from Isabella grapes
For festive wine, it is necessary to prepare selected berries in the amount of 5 kilograms. Further cooking is carried out according to the following instructions:
- Go through the Isabella grapes and knead them thoroughly to a mushy state.
- Place the mashed berries in a clean container and let it brew for three days.
- Add 0.6 kg of sugar to the infused mixture, and then tightly close the container with a lid and insist for two weeks.
- Add to the mixture 100 grams of sugar per liter and leave for additional fermentation for two weeks.
At the end of fermentation, homemade wine is filtered through cheesecloth, which must be folded several times. Then the wine stands in a cool place for two months, after which the drink can be bottled and placed for storage in a horizontal position.
Common manufacturing errors
Beginning winemakers quite often make mistakes that can not only negatively affect the quality of wine, but also completely spoil this noble and ancient drink.
- If domestic wine has a too sour taste, then the main mistake is a violation of the sealing of the bottle after the spill or insufficient sugar.
- The presence of an unpleasant or musty taste can indicate both insufficient clarification of the wine with a residue of sediment, and improper storage or too little acid in the wort. The last drawback is very quickly corrected by the addition of citric or ascorbic acid at the rate of 0.2% of the amount of the drink.
- A wine that is insufficient in strength is called malospirtous and is the result of defective fermentation due to the addition of an insufficient amount of yeast.
Not only novice winemakers, but also experienced masters of the preparation of the drink are not immune from mistakes in making homemade wine.
You can get acquainted with the technology of making wine from other fruits here.
Isabella grapes: variety description
To understand all the secrets of professional winemakers, you should study the basics of their interesting and ancient art. Winemaking does not tolerate fuss and indifference. It should be remembered that not only the experience of the winemaker, but also such factors as the chemical composition of Isabella grapes, weather conditions during grape harvesting, and even the time of day have a huge impact on the quality of home-made wine.
Of course, to get a drink unique in taste, you should not be afraid to experiment and make your own adjustments to ready-made recipes.