ВИНО из ВИНОГРАДА / Для НОВИЧКОВ - Самый Простой Рецепт / Домашнее Вино

Presenter/Channel

• Big Family (as referenced in the outro)

---

Ingredients (Beginner “Grape Wine” / Grape Must)

• Ripe grapes (picked from the bush in sunny weather; quantities not specified)
• Water (unboiled; or bottled spring/water; or artesian water)
  • For 10 liters of must: 2 liters water
• Sugar
  • For 10 liters of must: 1 kg sugar initially
  • Second addition after ~10 days: another 1 kg sugar per 10 liters of must

Notes / Substitutions mentioned

• Water should be without foreign flavors; options given:
  • unboiled water
  • bottled canteen water
  • artesian water

---

Equipment / Preparation

Crushing tools

• “Crush grapes with a sock” using a device made from:
  • drill or hammer drill + mixer (chef’s “life hack”) to crush grapes and separate grape parts more easily
• Other methods mentioned: hands, special crusher, even feet

Fermentation container

• Must be glass, enameled, stainless steel, or food-grade plastic
• Container should be filled only 70–80% (to allow active fermentation and rising cap)

Water seal setup (choose one)

• special lid with water seal
• medical glove with a hole in one finger
• old method: nylon lid with a hole + silicone tube into a water jar (water-trap setup)
• Tip: buy special water-seal lids at hardware/winemaking stores or online

Silicone tube

• For racking (decanting off sediment)

---

Step-by-Step Method (Timings + Technique Cues)

1) Select grapes

• Use ripe, sweet, high-quality grapes
• Do not wash grapes (wild yeasts on the surface help ferment sugar into alcohol)
• If it rained: don’t cut immediately—let grapes sit a few more days so there’s sun

2) Crush grapes

• Crush thoroughly using the chosen method
• Chef uses a drill/hammer drill + mixer setup for efficient crushing

3) Start fermentation (first stage)

• Pour crushed grape juice/must into a suitable fermentation container
• Leave headspace: fill 70–80% max
• Ferment 4 days initially (before pressing/separating)
• During these 4 days:
  • Stir several times a day (every day)
  • Melt/recombine the floating “cap” (the cap that rises to the surface)

4) Press / separate pomace

• After 4 days, separate grape juice from pomace:
  • collect the cap from the top carefully
  • press out the grape pomace
• Pomace can be reused for:
  • a second wine, or
  • mash for later distillation (moonshine)

5) Add water + initial sugar

• For 10 liters must, add:
  • 2 liters water
  • 1 kg sugar
• Sugar is stirred in until mixed (exact duration not given)

6) Transfer with water seal

• Use 10–20 liter glass bottles or food-grade plastic container
• Seal with a water seal (or glove/nylon-tube method)
• Place in a warm place: 20–28°C

7) Main fermentation

• Ferment for about 3 weeks (± ~10 days mentioned)
• After ~10 days: add second sugar portion
  • another 1 kg sugar per 10 liters of must
• When active fermentation ends around this timeline, sediment settles at the bottom

8) First racking (remove from sediment)

• Use a silicone tube
• Lower tube ~3 cm before reaching the sediment
• Transfer wine into a clean container, filling it completely
• Seal again (water seal optional; chef uses a tight nylon lid in this step)

9) Maturation / clarifying

• Move wine to a cool room: ~10–16°C (chef uses a cellar)
• Allow it to infuse for ~2–3 months
• Sediment will build again:
  • After ~2 weeks: remove sediment again
  • About another month later: remove sediment completely
• Drinkable even before full maturation, but flavor improves with time

---

Timing / Expected Results

• 4 days: ferment with cap, stirring daily
• ~3 weeks: active fermentation under water seal at 20–28°C
• 2–3 months: cool maturation at 10–16°C
• Chef’s recommendation for best taste:
  • at least until New Year
  • ideally ~6 months, then you can try around spring

---

Tips / Common Pitfalls Mentioned

• Main rule: use good raw materials (ripe, sweet, tasty grapes). Avoid “second-rate” grapes meant only for mash/distillation.
• Do not wash grapes to preserve wild yeast.
• If rain occurs, wait a few days for sun before harvesting.
• Stir daily during the first 4 days and rework the floating cap
• Fill fermenter only 70–80% to prevent overflow during vigorous fermentation
• Keep fermentation temp in the 20–28°C range for active yeast action

---

Serving / Plating

• No specific plating instructions
• Video emphasis is on timing:
  • young wine is drinkable after racking
  • best after longer maturation

---

References

• Source: Provided subtitle text from YouTube cooking video titled “ВИНО из ВИНОГРАДА / Для НОВИЧКОВ - Самый Простой Рецепт / Домашнее Вино”
• Presenter/channel mentioned: Big Family