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Category Archives: Fault
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 (on 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, how … 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
Mirabelle wine
Mirabelle wine
Mirabelle plum trees can be successfully combined with greenhouses. The procedure is the same, like with wine made of cherries, it is essential to pay attention to sufficient acidity, possibly season with 80% lactic acid, ferment the pulp to … read on
Plum or Hungarian wine
Plum or Hungarian wine
Fruits with sufficient acidity give wine, which has a taste very similar to slivovitz, and in good years it does not have to be seasoned with sugar. The procedure is the same as for cherry and cherry wine.… read on