Pouring and clarifying wine

Store the picked wine in a cool place, where it will clarify in a few weeks. If it hadn't happened in time 2-3 months, please download them again. Only completely pure wine can be brought into bottles.

Before pouring into bottles, you should find out, whether the wine has reached a sufficient degree of maturity, to this end, some wine is poured into the flask and left uncapped for a few days (4—5). When the wine has not changed after this time, nor as to the color, nor clarity (the sheepskin coat on the surface does not matter), it is a sign, now is the right time to pull into the bottles. As long as the wine after 6 months have not clarified yet, then we can artificially accelerate the clarification, which is most easily achieved by adding lean unboiled milk. On 20 liters of wine are poured 1/20 part liter of milk and mix thoroughly. There is turbidity from truncated protein, which, however, after some time settles to the bottom of the bottle. Instead of milk, you can use gelatin in quantity 2 grams per 25 liters. Gelatin is soaked through 24 hours in cold water, then decant the water and add a liter of fresh water and boil it until the gelatin is dissolved. Then 1/4 liter of wine is added, mixes and poured into a barrel of wine with thorough mixing. In both cases, after clarification, the wine should be removed from above the sediment.
If the clarification did not take place. plus ½ gr. his land (dissolve in warm water) on 10 liters.
Sometimes the tannin itself, the wine clarifies. Before clarifying the entire amount of wine, test small bottles.

Filter the wine, for clarification, through dense canvas bags. These treatments are intended to seal the pouches for further filtering. Even new filter bags should be boiled before each use.