Wine from Jost at home – recipe - Alcohol and Tradition
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Wine from Jost at home – recipe

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Yoshta is a successful hybrid of black currant, gooseberry and common, bred in Germany by breeder Rudolf Bauer in the 70s of the last century. The high-yielding plant is not afraid of cold weather, has larger berries than currants, is resistant to kidney mites and terry, and there are no thorns on the branches, which gooseberries are “famous” for. Homemade wine from yoshta turns out red with a characteristic taste of currant, but a weak aroma. We will look at the full technology of making a drink.

First, all the tools and containers used should be sterilized with boiling water and wiped dry with a clean, dry cloth to prevent contamination of the wine with mold-the fungus can spoil the entire batch of wine.

Ingredients:

  • yoshta berries – 3 kg;
  • water – 3 liters;
  • sugar – 1.2 kg;
  • wine yeast or sourdough-for 7 liters of wort (optional).

The recipe of wine from Jost

1. Yoshtu sort, remove the stalks, damaged, unripe and moldy berries.

It is advisable not to wash the fruit, so that wild yeast remains on the skin, which will start fermentation. If the berries are still washed, then for safety it is better to add sourdough or store-bought wine yeast.

2. Mash the yoshta with your hands or a wooden rolling pin, crushing each berry.

3. Transfer the resulting mass to a non-metallic container with a wide neck.

4. Dissolve 50% sugar (600 grams) in water. Pour the finished syrup into the crushed berries, add wine yeast or sourdough (if desired), mix.

5. Tie the neck of the container with gauze to protect it from insects. Leave the wort in a dark room with room temperature (18-28°C) for 4 days.

After 8-12 hours after laying, signs of fermentation should appear: a slight hiss, foam on the surface and a sour smell.

2-3 times a day, mix the wort with a clean hand or a wooden stick, drowning in the juice of the pulp-particles of skin and pulp that have floated to the surface. Without stirring, the berry mass can sour or become covered with mold.

6. Filter the wort through several layers of gauze, squeeze the pulp well (no longer needed).

7. Add a second portion of sugar – 25% (300 grams) to the drained liquid part. Mix well.

8. Pour the wort into the fermentation tank, fill a maximum of 75% of the volume, so that there is room for foam and carbon dioxide. Install a water seal on the neck or attach a medical glove with a hole in the finger.

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Designs of hydraulic locks for wine, braga and beer

9. Leave the container with the future wine in a dark place (cover with a thick cloth) with a stable temperature of 18-28°C.

10. After 5-6 days after installing the hydraulic seal, add the remaining sugar-25% (300 grams). To do this, remove the water shutter from the fermentation tank, separately pour about half of the wort from a portion of sugar (150 ml), add sugar, mix. Pour the resulting syrup back into the wort and close the container with a hydraulic seal.

11. Depending on the yeast activity and temperature, the fermentation of yoshta wine lasts 30-55 days, then the water gate stops bubbling (releasing gas) or the glove is blown off, a layer of loose sediment appears on the bottom, and the wine itself becomes noticeably lighter. If these three signs match, you can move on to the next stage.

If fermentation does not stop after 60 days from the time of laying the wort, to avoid bitterness, drain the wine from the lees and put it to ferment under a water shutter at the same temperature.

12. Carefully drain the fermented new wine through a tube or hose into another container, without touching the sediment at the bottom. If desired, sweeten the drink with sugar to taste or fix it with alcohol (vodka).

13. Pour the wine into the maturation container, trying to fill up to the neck to minimize contact with oxygen. Seal tightly. If sugar was added at the previous stage, keep the first 7-10 days under a water seal in case of re-fermentation.

14. Transfer the new wine from yoshta to the refrigerator, cellar or cellar with a temperature of 3-16°C. Leave for at least 60 days, the optimal exposure time is 5-6 months.

15. As the sediment appears in a layer of 4-5 cm (first every 10 days, then less often), filter the wine by pouring through a tube from one container to another, without touching the sediment.

16. The drink is considered ready if the sediment does not appear for a couple of months. Ready-made homemade wine from yoshta can be bottled for storage and sealed.

Shelf life in the refrigerator or basement – up to 5 years. Fortress – 9-12%.

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