http___www.kuchniaiwino.eu_hr_2018_01_14_priprema-postavki__1.xml
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Preparation of the setting How to prepare your set for house wine We always choose fruit for home wine that is healthy and ripe, we wash them thoroughly, we dry and peel the stems and stalks, that is, we remove all inedible parts (we hollow the apples, while cherries, cherries, stone plums, etc.). Then we crush the fruit. We do not recommend using equipment such as a mixer, blender, juicer, because they also grind the seeds in small-seeded fruits, e.g.: in strawberries. Then prepared this way House wine clarifies more slowly and the taste is bitter. We also do not recommend the use of potassium metabisulfate in this phase to eliminate wild yeast and bacteria. This is important with very large settings and uncertain fruit. In our home winemaking, we recommend washing fruit and all equipment used in the setting. The effect of wild yeast on our wine is not of particular importance, while it naturally starts the fermentation process and provides the wine with a higher content of the desired glycerin. However, if we want to eliminate wild yeast, then we can use the appropriate noble wine yeast with the so-called property - Killer Factor. They will eliminate wild yeast from the setup, and then start the actual fermentation. The addition of precious yeast will ultimately direct the fermentation process of our wine. You should also choose the fermentation method, i.e.. we have to decide whether we will ferment in the pulp or the juice squeezed out of the fruit. Both ways are used, however, from our own experience, we recommend fermentation in the pulp, because there are vitamins in the peel of the fruit, microelements, dyes and tannins - increasing the value of the wine. Put the crushed fruit into a balloon or into a fermentation container and pour it over with the prepared sugar syrup. Preparation of sugar syrup Sugar syrup - we get it by dissolving sugar in water (e.g.: 1kg of sugar in 1l of water), to do this, pour water into the pot and heat it up. Add sugar and mix with a clean spoon until completely dissolved. Then bring the syrup to a boil and cook for a few minutes, collecting the foam from its surface, e.g.: spoon skim. Amount of foam accumulating, depends on the quality of the sugar used (the better the quality of the sugar - the less foam). After cooling, we get a sugar syrup. If we choose juice fermentation, it is the crumbled fruit, pour a small amount of hot water with sugar. After cooling down, add the natural enzyme PEKTOPOL to this setting in a dose of 1-2 ml per 10 kg of fruit (it facilitates the release of juice from the fruit). Then leave the whole thing covered for several hours. Then squeeze the juice thoroughly, then pour the squeezed fruit with a small amount of water again, leave them for a few hours and squeeze the juice out of them again. Pour the juices obtained into a balloon or a fermentation container. Squeeze the fruit in presses or by hand - through gauze, tetra, or in very handy and durable nylon bags. The amount of water and sugar added in this phase must be included in the total amount of syrup that is planned to be added. Found on google via: - sugar syrup for wine - wine sugar syrup - homemade wine made of grapes - grape tincture - How to make wine from old compotes - plum house wines - home wine grapes
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Priprema postavke Kako pripremiti svoj set za domaće vino Owoce na domowe wino wybieramy zawsze zdrowe i dojrzałe, temeljito ih operemo, sušimo i gulimo peteljke i peteljke, odnosno uklanjamo sve nejestive dijelove (izdubimo jabuke, dok trešnje, trešnje, koštice šljive itd.). Zatim zgnječimo voće. Nie zalecamy używać sprzętów takich jak mikser, miješalica, sokovnik, jer melju i sjeme u plodovima sitnog sjemena, na pr.: u jagodama. Wówczas przygotowane w ten sposób Kućno vino se sporije bistri a w smaku wyczuwalna jest goryczka. Također ne preporučamo korištenje kalijevog metabisulfata u ovoj fazi za uklanjanje divljeg kvasca i bakterija. To je važno kod vrlo visokih postavki i nesigurnog voća. U našem domaćem vinarstvu preporučamo pranje voća i sve opreme koja se koristi u okruženju. Učinak divljeg kvasca na naše vino nije od posebne važnosti, s druge strane, prirodno pokreće proces fermentacije i osigurava veći sadržaj željenog glicerina u vinu. Međutim, ako želimo eliminirati divlji kvasac, to możemy zastosować odpowiednie drożdże winiarskie szlachetne z tzw właściwością – Faktor ubojice. Oni će eliminirati divlji kvasac iz postavljanja, a zatim započeti stvarnu fermentaciju. Dodavanje dragocjenog kvasca u konačnici će usmjeriti proces fermentacije našeg vina. Također biste trebali odabrati metodu fermentacije, tj.. musimy zdecydować hoćemo li fermentirati u pulpi ili soku iscijeđenom iz voća?. Koriste se oba načina, no iz vlastitog iskustva preporučamo fermentaciju u pulpi, jer se u kori ploda nalaze vitamini, mikroelementi, bojila i tanini - povećanje vrijednosti vina. Zdrobljeno voće stavite u balon ili u posudu za fermentaciju i prelijte pripremljenim šećernim sirupom. Priprema šećernog sirupa Šećerni sirup – otrzymujemy poprzez rozpuszczenie cukru w wodzie (npr.: 1kg šećera u 1l vode), da biste to učinili, ulijte vodu u lonac i zagrijte je. Dodajte šećer i miješajte čistom žlicom dok se potpuno ne otopi. Zatim zakuhajte sirup i kuhajte nekoliko minuta, skupljajući pjenu s njegove površine, na pr.: žlica s skimerom. Količina pjene koja se nakuplja, ovisi o kvaliteti upotrijebljenog šećera (što je šećer kvalitetniji - manje pjene). Nakon hlađenja dobijemo šećerni sirup. Odaberemo li fermentaciju soka, to je izmrvljeno voće, prelijte malo vruće vode sa šećerom. Nakon hlađenja u ovu postavku dodajte prirodni enzim PEKTOPOL u dozi od 1-2 ml na 10 kg voća (olakšava otpuštanje soka iz voća). Zatim ostavite sve poklopljeno nekoliko sati. Zatim dobro ocijedite sok, zatim iscijeđeno voće ponovno poprskati malom količinom vode, ostavite ih nekoliko sati i ponovno iscijedite iz njih sok. Dobivene sokove ulijte u balon ili posudu za fermentaciju. Iscijedite voće u prešama ili ručno - kroz gazu, tetra, ili u vrlo zgodnim i izdržljivim najlonskim vrećicama. Količina vode i šećera dodana u ovoj fazi mora biti uključena u ukupnu količinu sirupa koji se planira dodati. Proporcije za postavljanje voćnih vina: - šećerni sirup za vino - vinsko šećerni sirup - domaće vino od grožđa - tinktura grožđa - Kako napraviti vino od starih kompota - šljiva kućna vina - domaće vino grožđe