Recipe Dry red wine 1.

Recipe Dry red wine 1.

80 kg of red grape

Crush well grapes (without washing them) with the foot, using a 45 liters pan. When the content acquiring consistency
a "jelly", carry it to a barrel of 100 liters. In barrel after the first 24 hours, the fermentation starts.
On the 3rd, 4th day, we observe a strong odor (alcohol). Between the 4th and 5th day, the volume increases, the bagasse rises and shows the
separation of the liquid residue. Finally on the 5th, 6th day fermentation begins to fall gradually. At this stage,
pomace peels off the sides of the barrel, forming a shell. It is time to bottle the liquid. Realize then
racking to bottles. For this, make a hole in the center of the shell with the aid of a stick. The hole, insert
a hose (can squirt) attached to a stick or piece of bamboo (okay clean). The end of the hose should be
2 to 3cm away from the bottom of the barrel, preventing the entry of sludge. Next, suck the other end (outside) hose
making the liquid itself cause the pressure to go out and fill the bottles (30 liters each). While the bottles are
filled, bagasse starts downloading. The fluid removed is cloudy and sediment are apparent. Then let the wine until
a limit of an inch from the mouth of the bottle.

Once filled, hermetically close the bottles with a stopper. Do it in the following way: use a cork or
Styrofoam (in the format of the cork) and make a hole in the center, sufficient for entry of a hose (0.5 cm in diameter,
approximately). The junction of the tube with stopper and the neck must be sealed with paraffin, thereby preventing entry
Air and possible oxidation of the wine. The other end of the hose, which was outside the lane should
remain inside a container with water, also to prevent the wine from oxidizing. In the interior of the wine bottle
ferments, foaming enough (fermentation). Let the wine resting in bottles for two months. At the end of this
period, the foam has completely stopped and will have the sludge formed at the bottom of the containers.

The wine is ready. Trasfegue it for bottles (sterilized and dried) with the aid of the funnel and hose. The drink
travel through the hose and quickly funnel, and facilitate racking, prevents waste of beverage.
Before sealing the bottles, cork moisten with a little wine to ease their entry into the neck. Store the
drink in a cool place, without much clarity.