Homemade semi-sweet white wine

Step 1

Prepare three three-liter jars and three medical gloves. Carefully separate ripe grapes from their stems, sort thoroughly, removing any rotten fruit, but do not wash them.

Step 2

Place the grapes in one or two enamel saucepans (depending on the volume). Mash thoroughly with your hands or a wooden pestle to release the juice from each berry.

Step 3

Cover the containers with the future wort with several layers of clean cheesecloth. Place them in a warm place (room temperature is also acceptable, but no lower than 20°C) for five days to initiate the fermentation process.

Step 4

Stir the grape mixture with a wooden spatula two to three times daily. After five days, strain the fermented grape juice through a fine sieve.

Step 5

Pour the juice into the jars, filling them no more than three-quarters full to leave some headspace for the foam. Place a medical glove over the neck of the jars and secure it securely. Make a couple of small punctures in the fingers.

Step 6

Place in a dark place for 3 weeks. Check the juice periodically. A sure sign of complete fermentation is a deflated glove. After this, the wine should be racked off the sediment.

Step 7

Remove the glove from one jar. Insert a silicone straw, making sure it doesn't reach the sediment. Place the jar on the table. Place a clean, large jar or bottle below (on a chair or even on the floor). Lower the other end of the straw into it. The juice will flow into the clean jar. Do the same with the remaining young wine.

Step 8

Add sugar (approximately 100 g per liter of wine). Stir to dissolve. Put the glove back on the jar and leave the wine for 3-4 weeks. The glove should deflate again. Drain the wine from the sediment using a straw.

Step 9

Add the remaining sugar and repeat the process described in the previous step. Repeat this process until almost no sediment remains. Your homemade semi-sweet wine is ready.

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