Conversion of juice into wine fermentation

Turning juice into wine: fermentation.

What exactly is wine and how is it made?? The introductory chapter talked about the process of transformation, and that is absolutely right. Wine is simply fermented grape juice. In colloquial language, everything is commonly referred to as wine, which was made from fermented fruit juice. After all, there are fruit apple wines, pears, and also of all possible berries. Therefore, this book deals with all types of wine, and the various provisions have one thing in common: an alcoholic drink is always produced from the juice of a plant or fruit, which we call wine.

This can be further simplified, saying: "Wine" is made even then, when you only mix water with sugar and yeast. A winemaker once told me about it. I had an equal then 14 years. I ran home as quickly as possible and tried it out, what i heard.

Water was in the house, sugar too, My mother gave me a teaspoon of baker's yeast. So I took the empty wine bottle, I filled it halfway with water, I added a couple of tablespoons of sugar, then shook it for so long, until the sugar has dissolved, I poured the water into the bottle full and added the yeast to the syrup. The reader will notice immediately, that I couldn't measure the ingredients precisely, but I already knew one trick: when my mom was making yeast dough (it is also a fermentation process!), It "dissolved" the yeast, grating them with sugar. The sugar turned the yeast into a liquid mush, which I could pour into the bottle.

Finally, I corked the bottle and put it on the window in a sunny spot.

Initially nothing happened. After a long day of impatient waiting, the syrup began to turn cloudy, in a small area of ​​water, at the top in the neck of the bottle, foam was formed and I was able to observe the movement in the liquid.

When I came back from school the next day, mom showed me, what did I do: the cork blew up, fermenting syrup burst from the bottle, spilled on the windowsill, flowing down, it soiled the wallpaper and left a stain on the floor. The elemental expansion force made itself felt here, whose operation I could never understand in a physics class. Having learned from the experience of the first unsuccessful experiment, I now left the bottle filled to a little more than three-quarters open. Foam no longer escaped to the outside, but the liquid was still running alive. As a precaution I put a paper handkerchief on the bottle, so that flies do not fall inside. I didn't know then, that at the moment I am applying a remarkable procedure of the art of wine, thanks to which wine is made, not vinegar.