Grape cake wine

Put the grape cake in a fermentation container - for example, a glass bottle.

Prepare sugar syrup. Heat clean water and dissolve 800 grams of sugar in it.

Pour sugar syrup into a bottle with cake. Mix everything well. The container should not be filled to the very top. The bottle should be filled to 70-80% of the volume.

Install a water seal on the neck of the container.

Put the fermentation tank in a warm place without direct sunlight. Every 12-15 hours, remove the hydraulic seal from the container for air access to the bottle with cake. Periodically stir the contents of the container with a large wooden spoon to improve the fermentation process.

On the second day, foam and a characteristic hiss should appear on the surface of the container - this means that the fermentation process has begun. If this has not happened after some time, yeast or leaven should be added to the bottle of cake to start the fermentation process.

After about 2 weeks, it is necessary to strain the contents of the container through gauze and squeeze well. Add the remaining sugar to the resulting liquid and put the container to ferment again.

As soon as carbon dioxide ceases to be released (look at the hydraulic seal), the fermentation process is completed. Bubbles will no longer appear on the surface of the liquid.

The resulting young wine must be drained through a tube into a clean container. Try the drink and, if necessary, add sugar and stir well.

Bottle the resulting wine and seal it tightly. Put it in a dark, cool room. Once every 2-3 weeks, it is advisable to pour the drink through a straw into another container without touching the sediment at the bottom of the previous one. Over time, the sediment will become less and less, then the wine can be poured into bottles and hermetically sealed.

It is better to store homemade wine from grapes in a cellar, basement or refrigerator at a temperature of 5-15 degrees. The shelf life of a homemade drink in such conditions is 2 years.