Recipe Dry red wine 2.

Recipe Dry red wine 2.

1kg red grape for wine 700ml

Wash the grapes to remove zinc sulfate contained in the film, which may impair the quality of the wine. After washing them,
separate bunches of grapes. Next, perform crushing them with their feet esmagadeiras, presses or other means to
grind them. During the process the skins and seeds will be emerged. To measure the sugar content remove approximately
1 liter of wort (through the neck) which was formed under the bark. The measurement is made with a mostímetro
(12g in 1 liter of wort cause natural fermentation, when lower, a correction must be made with the addition of
sugar until it reach the ideal content).

In fermentation, the wine should be left for four or five days bubbling in barrels. After this period, the shells and
seeds must be on the surface of preventing the release of the fermentation gasses. For the shells to be moved and
spread the net, use bombs trasfegando content to a new kite. This process is called reassembly and
should be performed preferably twice a day until the end of borbulhações, ie the first fermentation
(Approximately 15 days).

The second fermentation occurs in a sealed barrel with a small air outlet. Here, instead of using the hose
you can put a small pipe safe for honey or other material to prevent the escape of gases otherwise
than the barrel. Place one end of the barrel in a container with water. The end of the fermentation will
demonstrated by the lack of bubbling water (takes about 30 days). Then remove the pipe and seal
immediately barrel.

The process came to an end and now the wine will go through the aging phase that will last at least six meies. At the end
this period, the wine bottle it with the aid of a hose and funnel (siphoning). For the drink can go to
hose and fill the bottles, which end will suck into the funnel. Next, Cork bottles.