Dry grape wine

To prepare dry grape wine at home, it is necessary to use ripe grape berries of the Shasla or Muscat variety. First, we separate the berries from the brushes and sort them out, removing the crumpled and rotten ones. Then we knead the berries over enameled dishes through a colander. The cake and juice are collected in a 10-liter container, covered with gauze and left at a temperature of about 28 degrees for 3 days for fermentation. By the end of the fermentation period, the juice sinks to the bottom, and the cake remains on top. After a week, the mixture should be filtered through a colander and squeeze out the cake. The juice is drained into an enameled dish and left for fermentation for another 12-20 days, until it becomes cloudy. Through a siphon, the juice is poured into a clean container and stored for about 2 months at a temperature of 10 degrees. During this time, the acidity of the wine decreases, it acquires transparency and a light color. The finished wine is bottled, leaving a space between the liquid and the cork. We seal the bottles. Dry wine becomes due to the complete fermentation of sugar in grapes into alcohol. If the sugar content of the berries is low, you need to add granulated sugar at the rate of 50 g per 1 liter of grape juice when preparing wine.