http___www.kuchniaiwino.eu_hr_2017_01_14_ku_C4_87no-vino-od-ribizla__1.xml
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Home wine made of currants Homemade currant wine. Currants are of great dietary importance, are an excellent source of many vitamins: A, B1, B2, i C, contain organic acids, garbniki, fiber, iron compounds, calcium and trace elements. It should be mentioned, that black currant has more vitamins and trace elements than white and red currants. The period of fruiting and harvesting (depending on the type) falls from July to end of August. White and red currants are a very easy and graceful material for house wines, They are recommended for people starting their adventure with home wine. Currants give up juice easily, ferment easily and often self-clarify quickly. Currant is not an expensive fruit, it is easy to grow and can be used for dry and sweet wines, single-fruit or combine with other fruits, obtaining multi-fruit wines. Choosing fruit to prepare your wine, care should be taken that they are fully ripe and not too acidic. When setting the wine, remember not to dilute the must too much (do not add too much water to the fruit), for the wine obtained will have a faint taste (too little extract, there is talk of an "empty" wine) and will be prone to disease. The upper limit of dilution is 2 liters of water (water + sugar) on 1 kg of fruit - this limit should not be exceeded. In the case of very sour currants, we can prepare a mixed wine by adding it to the currants: apples, agrest, raspberries or any other fruit that comes to our mind. Currant wine recipes, settings for a 15l balloon: Light house wine 12%: - fruit 4.5 kg - water 5.5l - sugar 1.8 kg House wine stronger 18%: - fruit 5 kg - water 5l - sugar 3kg Mixed currant wine 16-17%: - red currant 5 kg - black currant 1 kg - water 5l - sugar 3kg Mixed currant wine, strong (16-17%): - currant must 3l - gooseberry must 1.5l - apple must 1.5l - strawberry must 0.5l - water 3.5l - sugar 2kg When choosing yeast for currant wine, we recommend Italian active yeast: ENARTIS Ferm AromaWhite or ENARTIS Ferm RedFruit and ENARTIS START or SUPERIT medium. As for black currants, for winemakers they are a much more desirable ingredient of home wines. Black currants have a lot more extract, dark dye and vitamins. Because of its aroma, Black currants are less often used to make light single-fruit wines. They are used rather for heavy ones, dessert wines, intended for long storage (2-3 patch) or as coupage wines (mixing with other wines, to enhance the color, taste and smell of "weaker" wine, mostly applies 0,5 up to 1l of blackcurrant wine for 20l of other dessert wine). Found on google via: - currant wine - black currant wine - red currant wine - red currant wine - How to make currant wine - currant wine - red currant wine recipe
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Domaće vino od ribizla Domaće vino od ribizla. Ribiz je od velike prehrambene važnosti, izvrstan su izvor mnogih vitamina: A, B1, B2, ja C, sadrže organske kiseline, garbniki, vlakno, spojevi željeza, kalcija i elemenata u tragovima. Treba spomenuti, da crni ribiz ima više vitamina i elemenata u tragovima od bijelog i crvenog ribizla. Razdoblje plodonošenja i berbe (ovisno o vrsti) pada od srpnja do krajem kolovoza. Bijeli i crveni ribiz vrlo su lak i graciozan materijal za domaća vina, Preporučuju se onima koji svoju avanturu započinju s domaćim vinom. Ribiz lako odustaje od soka, lako fermentiraju i često se brzo samoizbistre. Ribiz nije skupo voće, lako se uzgaja i može se koristiti za suha i slatka vina, jedno voće ili kombinirati s drugim voćem, dobivanje višeplodnih vina. Odabir voća za pripremu vina, obratite pažnju da su potpuno zreli i da nisu previše kiseli. Prilikom postavljanja vina ne zaboravite da mošt ne razrjeđujete previše (ne dodavati previše vode u voće), jer će dobiveno vino imati slab okus (premalo ekstrakta, govori se o "praznom" vinu) i bit će sklona bolesti. Gornja granica razrjeđivanja je 2 litre vode (voda + šećer) i 1 kg voća – ova granica se ne smije prekoračiti. Kod jako kiselog ribiza možemo pripremiti miješano vino tako da ga dodamo ribizu: jabuke, agrest, maline ili bilo koje drugo voće koje vam padne na pamet. Recepti za vino od ribizla, postavke za balon od 15l: Svijetlo vino 12%: - voće 4,5 kg - vode 5,5l - šećera 1,8 kg Kućno vino jače 18%: - voće 5 kg - vode 5l - šećera 3 kg Mješano vino od ribizla 16-17%: - crveni ribiz 5 kg - crni ribiz 1 kg - vode 5l - šećera 3 kg Mješano vino od ribizla, jaka (16-17%): - ribizalni mošt 3l - mošt od ogrozda 1,5l - mošt od jabuke 1,5l - mošt od jagoda 0,5l - vode 3,5l - šećera 2 kg Prilikom odabira kvasca za vino od ribizla preporučamo talijanski aktivni kvasac: ENARTIS Ferm AromaWhite ili ENARTIS Ferm RedFruit i ENARTIS START ili SUPERIT medij. Što se tiče crnog ribiza, za vinare su puno poželjniji sastojak domaćih vina. Crni ribiz ima puno više ekstrakta, tamna boja i vitamini. Zbog svoje arome, Crni ribiz se rjeđe koristi za proizvodnju laganih jednoplodnih vina. Koriste se radije za teške, desertna vina, namijenjen za dugo skladištenje (2-3 godine) ili kao kupažna vina (miješanje s drugim vinima, za poboljšanje boje, okus i miris "slabijeg" vina, uglavnom se primjenjuje 0,5 do 1l vina od crnog ribizla za 20l drugog desertnog vina). Proporcije za postavljanje voćnih vina: - vino od ribizla - vino od crnog ribiza - vino od crvenog ribizla - vino od crvenog ribizla - Kako napraviti vino od ribizla - vino od ribizla - recept za vino od crvenog ribizla