Recipe for Sweet Red Wine.

Recipe for Sweet Red Wine.

Recipe for sweet red wine.

1kg red grape for wine 700ml
32-33% (of the total weight of crushed grapes) sugar

Harvest the grapes after two days of sunshine, ie, ripe grapes and lean (no dew and no rain). Place the grinder on
a tub and begins to crush the grapes (without removing the tendril, seeds and bark). Let content resting in tubs around
1 hour and a half. Then remove three quarters of the wort through the hole of the tub and take it down the barrel clean and dry. Add 32-33%
(Total weight of crushed grapes) sugar. Dissolve with the aid of a shovel, the juice stirring well. Take the juice sweetened back
will tina, stir a bit, and dexe it open. The fermentation begins after 2 hours and reaches a plateau after 14-15 hours.
During the first 12 hours, wine and has enough foam to form a shell over the wort. During this period, mix
the liquid and the shell with the aid of a shovel. The more mess, more wine will taste accented with grape. The first
fermentation lasts for 65-70 hours, approximately.

Perform to another racking wine barrel (washed with cold water) with the aid of a hose (suck the end that
is introduced into the neck of the keg, so that the wine may go out and fill it). Seal the barrel with a spigot which should be
done as follows: the cork that is closing the barrel, drill a hole, enough so you can get a hose
0.5 cm in diameter. The hose should be stoppered and sealed with paraffin and the stopper with the neck of the barrel.
This prevents the entry of air and, consequently, the oxidation of the wine. The other end of the hose will be within a
container with water. The bubbles that form indicates that the wine is fermenting. Change the water every two days.

After 40 days, trasfegue the wine barrel to another, and cleaned by siphoning. To do so, attach one end
Hose (which is introduced the neck of the barrel) at a bamboo. Let the distance 3cm from the bottom of the barrel, to prevent
that the sludge is trasfegada together with wine. Perform this same process after 90 days and finally, after 120-140 days.

The barrels should always be filled. For this, take a wine of the same quality and crop, using it to fill
kites every 60 days. After three months (approximately) aging store wine in bottles and sterilized
droughts. Before sealing the bottles, moisten the cork, facilitating their entry bottleneck.

The dosage of sugar must oscillate between 10 and 16%. Sometimes this sweetness is not achieved due to the bitter taste of certain
herbs. In this case, it is best to put sugar in the wine directly. Give preference to cane sugar or sucrose, whose purity
not less than 99%.