Wine without yeast recipe

Wine without yeast recipe

Ingredients

Step-by-step recipe for making Wine without yeast with photos

The delicacy is prepared like this:

Choose juicy fruits; plums, apples, grapes, and bananas are perfect. Remove seeds, pits, it all depends on your choice. In general, prepare the fruits for the coming wine.

Next, you should mash the fruit, you should get a puree. Place it in a glass container or several containers, do not fill the containers to the top, there must be some space left.

Cover the jars with plastic wrap, put a rubber band around the neck, and be sure to ensure that the film does not let air through.

Now we need to put the containers in the sun and let them sit for a week. When the designated time has elapsed, mold should appear in the jars. Open them, remove the mold. Pour in distilled water and stir well.

After a couple of days, strain the mixture into a clean container using gauze. You can throw away the waste.

Pour sugar into the bottle with the strained liquid. Stir everything well, cover the container with a piece of plastic bag. Place it in a black, cold room and let it sit for a month.

Video recipe Wine without yeast

Homemade wine without yeast

Making wine without yeast at home is a lengthy process, but the divine-tasting drink you get in the end is worth the effort.

Often, making homemade wine is complicated by the need to use wine yeast, which is not so easy to purchase, and no one has enough time to make it at home. We invite you to get acquainted with the most common method of making wine without yeast.

Recipe for making wine without yeast:

1. We choose fruits. The most delicious wines are obtained only from tasty, juicy fruits, which do not have a lot of acid. Plums and grapes are ideal, but apples and bananas are not so good; the thing is that, with the slightest mistake, you can get vinegar, not wine! With all this, apple wine is very tasty, but if you are a beginner winemaker, then it is better to use grapes or plums for the first time. To make wine from fruits, you need to remove the seeds, so it is better to eat fruits from which the seeds are simply removed. If you use berries with very small seeds, for example, mulberries or raspberries, then it is not necessary to remove them, and not on purpose!

Prepare the fruits for the upcoming drink. Their number will depend on the desired size of wine. For example, if you take one liter jar of mulberries, it can yield a little less than 1 liter of wine. As already mentioned, remove seeds from the fruit if their size allows this.

Mash the fruit. You need to mash the fruit in a large bowl using a fork or any other suitable tool. It is best to mash the fruit to a puree. Place the purchased puree in a glass jar or several jars (depending on the quantity). Do not use jars with very narrow necks, otherwise it will be awkward for you to work next time. Try to fill the jar in such a way that it is not completely filled, the recommended space from the neck is 2-3 cm.

Cover the jar with several layers of plastic wrap, securing it to the neck with a rubber band. Make sure that the film does not allow air to pass through. Do not close the jar with a lid, otherwise the pressure inside the vessel may rupture it.

Place the jar in the sun for approximately 7 days. After the specified time has passed, a certain amount of mold should appear in the upper part of the jar. Open the jar and remove any mold that appears. All mold must be removed! You may have to sacrifice some of the wine consistency in the jar for painstaking removal.

At this step, you already have a wine mixture in the process of fermentation with an appropriate alcoholic smell. At this point you need to add distilled water to the mixture, the amount of which should be twice the wine consistency. Mix everything thoroughly!

After a certain number of days, strain the entire mixture into a separate jar using gauze. Pay maximum attention to filtering! The pulp must be squeezed carefully to squeeze out as much water as possible. Throw away any waste acquired during the filtering process.

Add sugar to a filtered jar at the rate of 5 tablespoons of sugar per liter of water. Stir everything thoroughly. At this step, the wine is ready to continue the production procedure. Cover the jar with plastic wrap or place it in a special wine bottle with a cork.

How to make wine without yeast?

My mother-in-law made homemade wine without yeast, and I’m looking for a recipe for making such wine.

We make wine from all the fruits that grow here - cherries, pears, gooseberries, but unfortunately we don’t grow grapes. We twist the pear or gooseberries through a meat grinder, grind the cherries with our hands, add water and sugar according to the recipe, and put them in the sun. This is how the fermentation process begins; we never abandon the yeast.

I make my own wine from all the fruits and berries that grow in the garden, and I have been doing this for a long time. I never use yeast for wine, but make a starter. To make the starter, I pour a glass of warm water into a liter jar, pour in three heaped tablespoons of sugar, add a glass of unwashed raspberries , crush them lightly in the jar, stir it all, tie it with gauze and put it in the closet. The next day this potion begins to ferment, I stir it several times a day. After 3-4 days, I filter and pour into the wort prepared for wine. On a theoretical level, it can be stored in the refrigerator, but I always make the freshest sourdough starter. Our raspberries are remontant, so we have the opportunity to create the freshest starter before frost. I tried to create sourdough from grapes, and it even seems to me that sourdough ferments more strongly from grapes than from raspberries. Juice from apples or berries for mash must be diluted with water. The amount of water is taken depending on the type of raw material. Most often I make wine from apples, Grushovka Stolichnaya, its juice is sweet and aromatic. I get juice using a juicer. I pour 8 liters. juice into a 10-liter bottle, add 1 liter of water, pour in a kilogram of sugar, pour out the starter, stir so that the sugar dissolves, pour the wort into a two-liter jar, cover the bottle with cotton wool and tie the jar with gauze and put it in a cabinet under the sink in the kitchen, it’s gloomy and warm there and the bottle doesn't bother anyone. Every day I add wort from the jar to the bottle. On the 4th, 7th and 10th days of fermentation, I add more sugar, 250 g each. First, I pour the wort from the jar into the bottle, then add sugar, stir, and pour it into the jar again. After 10 days, I stop all these alchemical exercises, so as the powerful fermentation also stops, I pour the wort from the jar into the bottle, put a glove of honey on the bottle and for about a month and a half I don’t touch the wine, it slowly ferments. As soon as fermentation stops, I carefully pour the wine, using a flexible straw, into another bottle so that the sediment remains on the day, I taste it, if necessary, I add a little more sugar and it sits for another month. Later I bottle it, again through a straw, close it and take it to the cellar. We start trying by the New Year, and by the new season it is usually completed. Using approximately the same technology, I make it from raspberries, reddish currants, cherries, only I add more water, because their juice is more sour than apple juice, and there is more sugar.

How to make wine without yeast?

Any winemaker understands: the success of the entire winemaking process depends on the properties of the fermentation step. Almost everyone believes that it must certainly be fortified with yeast in order for the drink to receive the desired degree. But more than one recipe proves that it is possible to get by with the freshest ingredients to make an impeccable drink.

The drink gains strength with the help of:

1. Sahara. Its combination with juice under the influence of temperature forms alcoholic revolutions, therefore the competent addition of sugar at various stages of cooking provokes fermentation.
2. Raisins. Dried grapes contain the necessary natural yeast and, in fact, force the must to ferment. You can simply throw in a handful of raisins to enhance the effect, or you can prepare an ordinary starter from water, raisins and sugar.
3. Alcohol. This option is a win-win. Before filtering, add alcohol to the wine so that its amount does not exceed 15–20% of the total volume. Then the wine will definitely live up to its name. Be careful: you must add alcohol after the end of fermentation, as it can instantly bring this process to a halt.

Grape wine recipe

Experienced winemakers know: one of the best substitutes for yeast is the natural tannin found in the skins of grapes. Therefore, the most common recipe predicts the use of a minimum of ingredients, but immediately the most powerful control of actions. Sugar will support the fermentation process, and the berries will reveal their own taste and smell during aging.

• 3 kg of grapes;
• 300 g sugar.

1. Prepare the grapes for squeezing juice: sort them well, leaving only poured, ripe specimens, wipe with a damp cloth (no need to wash the grapes!).
2. Carefully squeeze the grapes with your hands, feet, meat grinder or blender. Add sugar (proportion – 50 g / 1 liter of water). Stir carefully, cover the container with gauze so that foreign elements do not get inside the container. Place it in a warm space for a week and let it ferment for itself. Once a day, try to stir the wort, sparingly distributing its layers throughout the vessel.
3. Pour the juice from the grapes into another container, squeeze the pulp very hard to get as much nectar as possible. Add more sugar (about 250 g / 1 liter of purchased water); with its help, fermentation is enhanced, and future homemade wine without yeast acquires a suitable strength. Install a water seal at the neck of the vessel so that the wort can “breathe.” Fermentation should be continued in a cold place for a period of three weeks.
4. Filter the wine from the grapes by pouring it into bottles using a narrow hose. It is important not to touch the bottom so that the sediment remains at the bottom. Then seal the containers. Store the newest wine collection in cold conditions for a couple of months.
5. It's time to enjoy the result of your efforts and test the grape wine recipe for strength. Don’t be afraid to change the proportions, increasing the sweetness/strength/acidity of the drink. Use herbs and other spices to enrich the flavor bouquet.

Apple nectar recipe

A good wine without the role of yeast is not necessarily made from grapes. It doesn’t matter what fruit and berry crop will give the drink a unique taste if you choose the right proportion of sweetness. For the best effect, you can add a handful of raisins to the wort: dried grapes also contain natural yeast, which has a positive effect on the success of fermentation. Now that the company's main secret has been revealed, it's time to create apple wine!

• 3 kg of apples (various types);
• 200 ml water;
• 300 g sugar.

1. Cut carefully selected apples into slices, having previously cleared them of the skin and seeds from the core. Next, you should prepare apple puree using a blender or meat grinder. Leave the vessel with the puree open for 24 hours, occasionally stirring the apple mixture with a wood pestle.
2. Next, pour the juice into a new vessel, squeezing the puree as hard as you can. The easiest way to create this is with a sieve or gauze. Add the indicated amount of water and sugar, install a water seal, leave for a month in cold conditions.
3. If the need arises, remove the liquid from the sediment using a narrow hose or tube to pour into another container. The clarified wine is ready to be bottled for aging. Let the tightly corked drink mature for three months. Experienced winemakers recommend storing bottles in a lying position so that the cork is washed by the liquid. Such manipulation will not allow air to leak inside, so that the drink does not continue to ferment. In addition, such manipulation reduces the risk of disease (disruption of normal functioning, performance) (spoilage) of wine.
4. You may have to get rid of the sediment again using the method described in the last Fri. Then chill the wine and start tasting!

Wine made from jam

To make good homemade wine, you can even use jam supplies. The main thing is to serve the drink chilled, and taste it in a good mood!

• berry jam – 1 l.;
• water – 1 l.;
• raisins – 100 g.

1. Carefully prepare a glass or iron enameled container in which the wort will be made, pouring boiling water over it.
2. Pour warm water over the jam, add raisins. Mix the contents of the vessel with a wood pestle, cover it with gauze and leave it to ferment in a warm space for 10 days.
3. At the end of fermentation, strain, squeezing out the pulp well. Pour the wort into another container and install a water seal on the neck. Future homemade wine must continue to ferment in cold conditions for a month and a half.
4. During the filtration step, sediment should be removed. To do this, you can use a narrow hose, pouring the liquid into bottles without touching the bottom of the container.
5. We cork the bottles and keep the wine in a cold and dark place for about 2 months. The result is a clarified and catchy drink, the taste characteristics of which especially depend on the brew that plays a role in its production.

Let's summarize

A competent approach to making homemade wine will provide you with an impressive supply of high-quality drink, the production of which is completely independent of the presence of yeast in its composition. The main thing to keep in mind: behind every step lies experience, therefore frequent experiments with juice, fresh berries or even jam can not only open up the latest talents and skills for you, but also provide a pleasant pastime in the company of a high-quality, tasty drink, the history of which is measured for thousands of years.

In ordinary words, go ahead and have some wine!