Preparation of fruit for wine

We can make wine from all fruits and some vegetables (the slaughter of rhubarb, tomatoes, cereals (wheat, maize but preferably rye), as well as honey. It is best to use ripe and healthy fruit. We obtain perfect wines from waste fruit and intermediate species and from rotten fruit, if we remove the sore parts, We can easily make wine. One should only beware of rotten fruit, if the fruit is cleanly picked, can be directly used for the conversion. The fruit, however, has fallen, and therefore harvested from under trees or stained with the ground, continue to buy fruit, and therefore of unknown harvesting method, should be washed with water before use. Berries, which cannot be washed, because they are too fragile (e.g.. strawberries) is changing by hand. The most appropriate methods for each fruit are detailed in the detailed recipes.

Since we notice, that the yeast has duly multiplied, we proceed to prepare the must. Here I will only describe the general principles of work. So the fruit is as hard as n. p. apples, pears and t. p. must be sliced ​​first. In larger production, special grinders are used for this purpose, which fruits are crushing. With the homemade way of making wine, the fruit is cut with a knife or, for example,. on a beet grater. It is preferable to crush sliced ​​fruit, and we do it, by passing them through a meat grinder, or for a little bit of production, we use a wooden vessel for this purpose, e.g.. crush troughs or barrels and crush the fruit with a wooden stick. So prepared fruit (cherries, agrest, plums) we put on 24 hours in a cool place with good cover. Through this treatment, we achieve greater juice efficiency. However, the apples must not be left like that, pears and currants, it is also the fruit that is subjected to further processing immediately after crushing, t. j. juicing under the press. Who doesn't want to crush the fruit, this sliced ​​fruit is poured with boiling water (in a wooden vessel) and after cooling it is pressed. When the fruit is too hard, we can soften it (after flooding with water) by heating or boiling. Apples and pears can be heated to a maximum of 50 ° C. for ½ hours in well-covered dishes, higher temperature, in particular, boiling the fruit gives the subsequent wine a cooking flavor. A good way to make the juice easier to extract is that after pouring boiling water and cooling the fruit, it is poured into a gander, adds a little sugar, nutrient solution and sprinkle with yeast. After a few days of fermentation, the must is drained, The fruit is slightly squeezed and only then the must is sweetened and fermented. Who, for whatever reason, does not want to pour boiling water over the fruit, this may slightly change the above-mentioned method, t. j Pour the fruit with plain spring water and add a little sugar and propagated yeast and proceed as in the last case.

The purpose of obtaining berry juice, in addition to the above-mentioned methods, crushing is used directly in the hands or with a wooden spoon, then the berries are pressed by hand or in a press, by placing them in a bag * strong canvas. Kneading the berries can be replaced by sieving. The best suitable for this purpose is the use of fiber sieves, from metal, only highly tinned ones can be used (not zinc) finally iron strips with shellac.