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The Alcoholic Fermentation
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Activation of the yeast
Fill a recipient halfway with warm boiled water along with the must, and three teaspoons of sugar. Then add in and dilute the yeast little by little. Cover the mixture and allow it to sit for 15 to 20 minutes in a warm place.
The amount of yeast you will need is: 1 liter of corrected must to 1 gram of yeast
Adding the yeast
Add the yeast to the corrected must. To begin the fermentation process mix with a wooden paddle and hermetically shut the container, then place a fermentation measurer over the top.
Allow it to sit for twenty days.
Sitting Time
The fermentation trap consists of a cork with a hole in the center by which a small hose goes from the must to a cup with water with one teaspoon of bisulphite sodium.
After twenty days of fermentation, the alcoholic must then proceeds to descube.
Descubing consists of separating the fruit wine from the residue of the yeast and the solids that are in the bottom of the recipient.
Descubing
In order to do the descubing, you need to use another recipient of which you will need to place a piece of cloth over the top and two layers of cotton.
Descubing and Clarifying Of The Wine
The descubed wine, which no longer has any residue or fruit solids is placed back into the clean containers and is left alone for one month. Then the first transfer takes place, which consists of passing the liquid through cheesecloth and cotton.
Clarifying
After the first transfer, you need to make clarify by adding the bentonita at 0.1%. Then after one month you will need to do the second transfer, and thirty days later the third and last.
Bottling
While the third transfer is occurring, you will need to go washing the bottles, which have been adequately selected. Already used bottles will need to soak in detergent with a caustic soda solution (two teaspoons of caustic soda diluted in ten liters of water).
For the last rinsing of the bottles, prepare a bisulphate sodium solution (one teaspoon of bisulphate sodium diluted in ten liters of water). Then allow them to drip dry well.
The wine can be left in properly filled and closed bottles.
Storing
The longer the time you store, the better the aroma, body and consistency of the wine will be. It is recommended to store them horizontally so as to not allow any place for oxygen.
In order to control the time you will need to put the production date on each bottle that is stored.
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