The sourdough made from raisins accelerates the fermentation of homemade wine. But dried grapes can be completely replaced with fresh ones. The advantage of raisin wine is that it is easy to prepare in winter when the vines of the country vineyard are resting. The recipes will interest novice winemakers who are far from growing grapes, and experienced gardeners will be interested in comparing the taste and aroma of a drink made from ripe and dried grapes.
Features of making wine from raisins
Wild yeast must remain on the dried berries. Therefore, raisins are not washed before processing.
Wine from dried grapes is prepared in the same way as from fresh. The fermentation wort is poured into a bottle with a water seal. The raisin sourdough is preliminarily prepared. At this stage, it will become clear whether the selected product is suitable for winemaking.
If bubbles are actively floating on the surface, a leavened, wine aroma appears - you will get a good wine.
The leaven is stored in the refrigerator for up to 30 days. Before use, you need to keep at room temperature for 48 hours, adding 0.5 tablespoons of sugar.
Ingredient selection rules
For wine, you should choose berries:
- with a whitish yeast bloom;
- sweet variety.
Raisins that are too soft or hard, shiny, moist are free of wild yeast. The product is not suitable for winemaking due to preservative treatment.
How to make raisin wine at home
The drink is prepared in a glass bottle with a water seal. To remove wine gas, a plastic cap with a tube is put on the bottle neck or a rubber medical glove is firmly tied with a puncture in the finger.
The classic sugar-free recipe
The composition includes the minimum amount of ingredients:
- a kilogram of dried grapes;
- 0.5 liters of raisin sourdough;
- 5 liters of plain spring water.
How to cook:
- soak dried fruit in 2 liters of warm water and leave for 2 hours, then knead in a meat grinder or blender;
- transfer the mass to a bottle, pour the raisin water and the remaining fresh, filling, of the container;
- add sourdough;
- close the bottle with gauze and leave for 3 days in a warm place, up to +25 degrees;
- shake when foam forms;
- put a water seal on the neck and leave to ferment for 60 days;
- when the wine stops playing, insist it under a water seal in the dark and cool for 3 months.
Pour clear wine without signs of fermentation into prepared bottles.
- 250 grams of raisins;
- 750 grams of sugar;
- 2 liters of spring water;
- ¼ teaspoon of citric acid;
- 500 grams of unboiled rice;
- 250 grams of starter culture.
- pour 1.5 liters of water into a saucepan, mix citric acid and sugar;
- cook over low heat, stirring, until the grains dissolve, then leave to cool;
- pour rice into a glass bottle and pour over the prepared syrup;
- cover the container with gauze and leave for a day;
- add water, raisins and sourdough;
- stir, cover with gauze again;
- keep in the dark at +20 degrees for 2 days, then insist under a water seal for a month;
- upon completion of fermentation and sediment formation, strain the drink, pour into a clean bottle and insist in a dark place until clarification for 60 days;
- filter the wine, keep it cool in clean bottles for 3 months.
Raisin wine with rice belongs to the type of Japanese sake, it turns out strong, but soft, with a pleasant astringency.
With dried fruits in Polish
- 5 liters of water;
- 500 grams of raisins and dried apricots;
- 100 grams of dried black elderberries, blueberries or blackberries;
- 600 grams of sugar;
- wine yeast.
- soak yeast in warm water;
- make sugar syrup;
- grind dried fruits in a meat grinder, place in a bottle, pour sugar syrup;
- add berries, yeast, mix and close the bottle with gauze;
- when the mass begins to ferment, put on a water seal and leave for 7-15 days;
- strain the fermented, lightened drink, insist under a water seal for up to 5 months, periodically cleaning it from sediment.
The finished wine will become transparent and take on a pink tint.
- 600 grams of dried grapes;
- a kilogram of sugar;
- 4 liters of water;
- put ground dried fruit, sourdough, 500 grams of sugar in a fermentation container and pour water;
- stir the mixture until the sugar dissolves;
- leave for 5 days under a water seal until foam and bubbles appear;
- drain a liter of liquid, add 250 grams of sugar, pour back and wait another week;
- pour the same amount of sugar into the container and leave for 2 months;
- after the cessation of gas formation, pour the drink into another container;
- filter periodically.
The readiness of the wine is determined by its transparency.
- 2 kilograms of raisins;
- 400 grams of granulated sugar;
- 5 liters of water;
- 500 milliliters of beer.
How to cook:
- pour the ground dried grapes with water and leave for 3 days;
- after the formation of foam, insist under a water seal for 15 days;
- strain the wort, pour into another container, mix with sugar and beer;
- insist in coolness for 7 days.
Strain the finished wine.
- 1.5 kilograms of raisins;
- 0.5 liters of vodka;
- 2 kilograms of sugar;
- 8 liters of water;
- sourdough or yeast.
- mix mashed drying, sugar and sourdough in a bottle, pour water;
- cover with gauze, wait for fermentation for 3 days;
- put a water seal;
- pour the fermented drink into another bowl along with the sediment;
- add vodka, stir and pour into smaller bottles.
After 90 days, the wine is ready. The addition of vodka makes the drink stronger.
- a kilogram of dried grapes;
- 1.5 kilograms of sugar;
- 250 grams of hibiscus;
- 7 liters of water;
- grind the grapes to gruel;
- add hibiscus and cook for 5 minutes;
- cool to room temperature;
- insist under gauze and a water seal according to the usual recipe.
Hibiscus gives the wine a fresh acidity and raspberry hue.
- 500 grams of raisin grapes;
- a kilogram of millet;
- 1.5 kilograms of granulated sugar;
- 0.5 teaspoon citric acid;
- 0.5 liters of starter culture;
- 4 liters of clean water.
- prepare syrup by mixing sugar with citric acid, let cool;
- add millet and leave warm for a day;
- pour liquid with millet, raisins, sugar, sourdough into the fermentation bottle, leave for 3 days under gauze;
- keep for 2 months under a water seal;
- at the end of fermentation, pour the drink into a clean container and leave in the dark until clarification, periodically freeing it from sediment;
- pour the clarified wine into bottles.
The drink will ripen within 3 months.
DIY raisin wine yeast
How to make a starter culture:
- grind 200 grams of raisins;
- put the mass in a glass jar;
- add 2 tablespoons of granulated sugar;
- pour water over the wort up to its surface;
- keep the jar covered with gauze warm until fermentation.
At 18-25 degrees, the leaven should ferment for 3-4 days.
Raisin wine is kept warm and dry at 10-25 degrees. Over time, the drink gains strength, so the shelf life is not limited.