How to make raisin wine at home

Many people prefer to make wine from raisins on their own, because not everyone has the opportunity to get a drink from fresh grapes. Hence the need for inventing new methods, for example, the preparation of wine from raisins and dried fruits. Buy raw materials from trusted suppliers. Raisins should be fragrant, large and with a minimum processing preservatives. It is important to understand that wild yeast must remain on the surface of the berries for natural fermentation.

Choosing high-quality raisins

1. The most important step in the production of this type of wine is the selection of quality dried berries. Currently, the presence of untreated sulfur dioxide dried fruits is considered a big problem. This chemical destroys all living microorganisms, including wild yeast, located on the surface of raisins.
2. Try to buy home-dried raisins from acquaintances or well-established sellers. The best way is considered to be your own blanks. To do this, you just need a dry attic and a suitable grape variety.
3. Conduct a small experiment with different varieties of raisins, buying raw materials from several sellers. Make starter cultures and choose the product that has shown its best. Next, you should use only this variety. High-quality raisins are actively fermented, there are no extraneous odors (except for light acidity and aroma of alcohol).

Raisin-based wine: a classic of the genre

• granulated sugar - 2.5 kg.
• filtered water - 8 l.
• raisins - 1.5 kg.

1. Grind unwashed raisins with a blender. Pour the resulting slurry into a small glass container. Pour water over the mixture, add 50 gr. Sahara. Soak the composition for 4 days at a temperature of 20 to 27 degrees, tying the neck of the container with gauze, so you get a fermented mass. When the leaven is ready, foam will appear on the surface, an acidic aroma and hiss will be felt.
2. Next, select the container in which the further preparation of the alcoholic beverage will take place. Repeat the previously mentioned operation with unwashed raisins. Pour 1 kg into it. ground berries, add 1 kg. granulated sugar and pour in the remaining water. Then mix the resulting mixture until the granules dissolve. A place in the container should remain (about ¼ of the total volume). It is required for the accumulation of carbon dioxide and foam.
3. Without filtering, pour the previously prepared wort into the wine blank. Then pull the medical rubber glove over the neck of the container and make a hole in one of your fingers with a sewing needle. It should be remembered that you need to fix the base of the glove well, so it will not fly off due to the released gas.
4. Put the container with the liquid in a dark place with a temperature regime of 19-25 degrees. Follow the process, if the glove is completely inflated, everything goes according to plan. After 5 days, add another 0.5 kg. Sahara. This must be done in a special way: remove the glove (water seal) and drain 300-350 ml. fermentation with a silicone tube. Then dilute granulated sugar in the leaven, pour back into the total mass. After a week, repeat the procedure. The period until the wine is fully prepared from raisins will be about 2 months.
5. The next stage occurs when the glove is completely lowered (deflated), and there are no bubbles in the liquid. It is not uncommon that 45-50 days are not enough until complete fermentation. In such situations, a drink without sediment must be poured into another container in order to avoid bitterness. Repeat the trick with a rubber glove and let the fluid flow.
6. Try the new wine to taste, add sugar (if necessary) or fix it with vodka (3-14% of the total alcohol volume). Storage containers should be filled with a minimum supply of oxygen; if possible, exclude the air bag.
7. Excerpt wine is at your discretion, it is recommended to insist it for at least 5 months in a cool room at a temperature of 5 to 15 degrees. If sediment appears, filter the drink about 2 times a month, then less often.
8. After ripening, homemade raisin wine is stored for up to 3 years in a cool place. The strength of this drink without fixing alcohol is 11-13 degrees.

Wine from raisins without sugar ("dry")

• filtered water - 6 l.
• raisins - 1.2 kg.

1. Take a small container, pour warm water into it, pour raisins, after peeling the berries from the branches. Leave the composition to swell. Next, grind raisins in a blender, pour into a container for fermentation. Pour in the liquid in which the berries languished. Remember that in no case should grapes be washed.
2. Add the remaining filtered water. Fill the container so that the free space does not exceed 20% of the total volume. Wrap the neck with gauze and place it in a warm place for a couple of days. Periodically remove the foam mass.
3. When the wort is fermented, a medical glove should be pulled over the container, making a small hole in it with a sewing needle. The fermentation period can vary from several weeks to 2 months. Infuse the drink at room temperature.
4. When fermentation stops, the wort brightens, a dense precipitate forms at the bottom of the tank. Try not to shake the container by gently pouring a fermented drink into another bottle. Do this with a medium diameter silicone tube.
5. For a quiet fermentation, fill the container 95%. Put on a glove and send it to ripen for 2-3 months in a dark, cool room. Periodically check the composition, you will see another dense precipitate (yeast). To avoid the bitterness of wine, the liquid is gently poured into the next container.
6. After a few months, the drink will completely brighten, getting rid of any fermentation. Pour the contents into bottles, add sugar if desired, but then the wine will no longer be “dry”. Raisin drink must be kept for at least 6-7 months. Preferably in the cellar, in a horizontal position.

Rice and Raisin Wine

• citric acid - 7 gr.
• rice (not steamed) - 1.2 kg.
• granulated sugar - 1.5-2 kg.
• raisins - 600 gr.
• filtered water - 5 l.

1. Take a small pan, add 1.5 liters. water, sugar, citric acid. Bring to a homogeneous mass over medium heat. Cool the syrup to 40–45 degrees. Pour rice into a larger container and pour over the resulting mass.
2. Wind with a rag, leave for a day in a warm place for swelling. Make raisin leaven: grind 200 gr in a blender. unwashed raisins, add 60 gr. sugar, pour clean water, leave for 2 days in the dark before fermentation.
3. Pour the remaining water, sourdough and rice in syrup into a prepared container. Knead the composition, wrap with gauze, leave to insist for 3 days. Knock down the foam periodically. Next will be an active fermentation process. Remove the gauze and put on the glove with the hole. Wait about 5 more weeks.
4. If you notice the cessation of the fermentation process, and all the precipitate has fallen, carefully pour the liquid into a new container using a tube. The tank should be 90% full. Repeat with glove. For secondary fermentation, place the bottle in a cool place. The wine will brighten completely.
5. Remove the liquid from the sediment, soak for about a month. Then pour into dark bottles for long-term storage. After 3 months, the young wine will be ready to drink.

Practical recommendations

1. The process of making wine will require a lot of strength and patience.To do this, you must first find quality raw materials, special containers, it is best to make this drink in oak barrels.
2. Arrange suitable conditions for winemaking, it can be a cellar or a cellar. The room should not be exposed to direct sunlight, choose a cool and dry place.
3. Do not forget that the wine is prepared on the basis of raisins. The drink requires certain storage conditions. As a rule, the exposure time does not exceed 3 years, so do not overexpose it.

The technology for preparing wine from raisins involves certain difficulties, but the process cannot be called impossible. Consider recipes based on dried fruits, make a “dry” drink. Try to find a bona fide and regular supplier. Get all the necessary equipment. Experiment, vary the amount of output wine as you wish.

Video: dried fruit wine at home