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
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
Cherries mix well, to obtain a properly balanced acidity. Set the rollers in the fruit grinder in this way, so as not to crush the seeds (prussic acid!). Set aside the pulp for two days, then squeeze the juice out … read on
Quince fruit is usually mixed with apples, because they contain a lot of tannic acids and are very aromatic. The quince fruit alone is used to make only dessert wine. To lower the tannin content, water is added (on 1 … read on
Set the weight of the must to at least 60 ° Ochsle, season if necessary, check acidity (at least 7 g/l). Due to the sensitivity of the pear wine, sulphate it, adding 10 g of potassium metabisulfite na 100 l. In good time … read on
Set the weight of the must to at least 100 ° Ochsle, season, to balance the acidity, possibly blend. Make sure that the fermentation temperature is higher (at least 20 ° C), prepare for a longer fermentation period, may take until spring. Move the vessel frequently, … read on
Set the weight of the must to at least 60 ° Ochsle (sweeten if necessary), select acidity. Do not dilute with water, it is better to mix the finished wine with mineral water later. All further stages of work are like this, as already described.… read on
You have to take the herb muskrat, aloe tree, galgant root (spice plant, variety of ginger), nutmeg flower, each of them has a fifth part, cinnamon, cardamom, cloves of each of them two-fifths, candy (a type of coarse-crystalline sugar) 1 stroke, … read on
