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Author Archives: Karolek
Elderberry wine
Elderberry wine
Heat the elderberries to a temperature above 80 ° C (to destroy harmful sambunigry), put the pulp, dilute it a little with water, add 80% lactic acid, season with sugar to taste and continue as indicated … read on
Blueberry wine
Blueberry wine
The procedure is similar to that of currant wine. Add nutrient solution for yeast, because blueberries and blueberries contain too little nitrogen. Ammonium sulfate (NH4)3SO4 or ammonium phosphate (NH… read on
Rhubarb wine
Rhubarb wine
The only wine not made of fruit, which might be tasty. The stalks are cut finely, it is scalded with boiling water, then the juice is squeezed out, adds boiling water (already 1 kg of raw weight 500 g of water), and contained … read on
Strawberry wine
Strawberry wine
Set the pulp, add anti-gel, to sulk, adding 1 g of potassium metabisulfite na 10 l win, add another 80% lactic acid (or blended with currant wine), continue as usual. After fermentation is complete, sweeten … read on
Blackberry wine
Blackberry wine
Position the pulp like this, like with currant wine, after squeezing the juice, loosen the pomace, pour water over them again and set aside. Press, add to the juice, set to 100 ° Ochsle and continue like this, as described.… read on
Raspberry wine
Raspberry wine
Raspberries should not be used for wine alone. The taste can be improved by adding 50% red currants. Continue doing this, as described above.… read on
Gooseberry wine
Gooseberry wine
The procedure is this, like with currants. Pay attention to this, so that the acidity is not lower than 9 g/l. So you must not dilute the wine too much!… read on
Wine made of red and black currants
Wine made of red and black currants
All kinds of berries have this to each other, that the dry wine made from them has not a very specific taste. Therefore, they need to be seasoned and made dessert wine. Leave the pulp for a few days, to add … read on