Wine yeast - what it is, how to use it. How to make wine yeast at home? Buy wine yeast for homemade wine

Wine is rightfully one of the oldest and most popular alcoholic drinks today. The main key point in its preparation is the fermentation process. It is impossible to imagine without the use of real wine yeast. The appearance and taste of the finished alcohol will directly depend on their quality.

In order for fermentation to proceed correctly, the finished wine to have a beautiful color, good aroma and excellent taste, the yeast must be selected and used correctly.

All wines existing today are divided into dry, sweet, semi-sweet, sparkling, fortified and low-alcohol. Depending on their color and appearance, they can be red, white or pink. For each type of wine, it is necessary to choose the right variety of yeast. It is their correct choice that is the main rule and at the same time the key to the successful production of quality wine.

To activate the fermentation process, wine yeast must initially be mixed with berry or fruit mass, which is the production raw material. The fermentation process will last exactly as long as the fungi have completely processed all the sugar. Its completion will be indicated by sediment at the bottom of the container and the absence of strong gas formation.

The following rules must also be observed:

1. The optimal fermentation temperature is from 15 to 20 degrees.
2. The liquid should not be exposed to direct sunlight, as it has a detrimental effect on yeast microorganisms.
3. The correct dosage of this component must be observed. Consumption per 10 liters is: dry yeast 200 g, yeast starter 300 g.

Attention! It is also possible to use the grounds remaining at the bottom of the container after preparing the starter as a yeast substitute. But only when the leaven has already fermented. In this case, the consumption will be 100 g of grounds per 10 liters of liquid.

To make wine at home, only wine yeast can be used. Bakery and alcoholic varieties of the product are not suitable. They will not allow you to get really high-quality wine and are only suitable for making mash.

In this video you can clearly evaluate the work of wine yeast:

How to make it yourself at home?

If it is impossible to purchase special wine yeast, then you can prepare it at home yourself. To obtain yeast starter, various types of berries and fruits can be used. Most often, berries with delicate pulp and thin skin are used, such as raspberries, currants, grapes, and strawberries. Their use makes it possible to obtain not only homemade yeast of excellent quality, but also to give the finished drink an unusual, subtle and delicate natural aroma.

All types of fruits and berries cannot be washed before use. It is on their surface that the necessary microorganisms are located, which will turn the berries into natural wine yeast. Those that have a thin whitish coating on their surface are considered especially valuable. It is this that is evidence of the presence of the necessary yeast microorganisms on the surface of the berries.

From raisins

Raisins are the most popular raw material when preparing homemade wine starter; they cannot be washed before use, just like fresh berries. It is in unwashed raisins that the highest concentration of necessary microorganisms is found.

It is prepared very easily and quickly in two ways:

• It is necessary to mix 100 g of granulated sugar and 100 ml and heat the mixture until the sugar is completely dissolved over low heat. Add another 100 ml of room temperature water to the syrup. Pour two handfuls of unwashed raisins into the resulting mixture and mix everything. Then cover the dishes with gauze and put away for fermentation for 7 days. After this time, the starter is filtered through cheesecloth and used for its intended purpose. The optimal temperature for fermenting sourdough is 20-24 degrees above zero.
• It is necessary to grind two handfuls of raisins using a meat grinder or masher to a mushy consistency. Place the resulting mass in a bottle, add half a glass of sugar and 1 glass of water. Close the neck of the container with a cotton ball or piece of gauze and leave in a warm place for 3 days. After 4 days, strain the mixture and use it to make wine.

Reference! Homemade wine yeast is always used in liquid or puree form. Industrial products are sold in the form of dry powders.

This raisin wine starter is not suitable for long-term storage. It must be used within the first 24 hours from the moment of preparation. After this time, the concentration and viability of the necessary yeast bacteria is significantly reduced.

Video for a clear understanding of the whole process:

Using a similar technology, you can prepare homemade yeast from any berries.

Factory and “wild” yeast

You can purchase truly high-quality factory-made wine yeast only in specialized stores. On their shelves there is a fairly wide range of different types of yeast from different manufacturers. It is quite difficult for a novice winemaker to understand such a wide offer. Therefore, you need to know that all these products are divided into three large groups:

1. Torulopsis stellata are microorganisms with an oblong shape. They are used only for preparing expensive wine products with mold. They are not suitable for making any other type of wine.
2. Saccharomyces chevalieri, have an elliptical shape and are most often used in home winemaking. Suitable for both red and white wines.
3. Saccharomyces oviformis— these microorganisms are egg-shaped and have increased resistance to alcohol. They are ideal for making homemade high-strength wines and port.

These are the main varieties of industrial wine yeast. Depending on the manufacturer, other types may be presented in the line. Typically, the KV mark has products that not only allow you to prepare delicious white, rose wine or champagne, but also give it a more pronounced natural grape aroma and color.

The EC mark on the yeast means it can be used to make red and rosé wines with a tart aroma and a refreshing taste.

When choosing and purchasing factory-made wine yeast, it is very important to carefully study the manufacturer’s instructions and recommendations. Failure to follow these tips, violating the dosage or using the wrong type of wine microorganisms will simply result in the transfer of money and products in vain.

The most popular factory products of this type are Lalvin EC-1118 and Lalvin KV-1118 yeast. They are of high quality. It is the use of such yeast that makes it possible to obtain truly tasty and natural wine with a beautiful color and aroma at home. An undeniable advantage of such factory products is its ability to restore the fermentation process if it has been disrupted.

Conclusion

Making wine at home is actually not that difficult. By correctly following the technological process and using only high-quality and fresh raw materials, even a novice winemaker can achieve great success. But the main key to success lies in choosing the right and natural wine yeast.

Wine yeast is used when the action of natural fungus alone is not enough to activate and maintain fermentation. As a rule, they are used quite rarely in the production of grape wines. The concentration of wild yeast cultures covering the grapes is optimal and ensures the full reaction.

At the same time, not all fruits contain them in sufficient quantities. It is when working with them that special wine yeast for homemade wine is added to the wort, without which fermentation simply cannot begin.

Fermentation process and characteristics of wine yeast

Making wine using traditional technology does not involve adding additional yeast, since there is already plenty of this fungus on the surface of the berries. Under its influence, the grape must begins to ferment intensively. Restricting the flow of air into the container leads to complete processing of sugar and the production of alcohol. If the seal of the container is broken and oxygen enters the wort, the sugar is completely oxidized and carbon dioxide is produced.

At the initial stages of fermentation, the reaction proceeds most intensely, which is due to the presence of a large amount of fungus in the upper layers of the wort. Gradually it sinks to the bottom of the container, where it begins to process sugar into alcohol. This process is the norm and ensures the production of high-quality grape wine.

Homemade wine from most fruits is made using additional yeast. This feature is due to the absence of wild yeast cultures on their surface. This raises the question of which yeast is best to add. The answer to this is unequivocal and categorical.

Important! To produce wine, only special wine yeasts are used. No other varieties of fungal cultures, like Saf Levure or other baking analogues, can be used to make wine. They can only be used for making mash. The ingress of baker's yeast into wine will inevitably lead to spoilage of the drink.

Brands of wine yeast and their characteristics

Today there are a huge number of manufacturers and types of wine yeast. Each of them has its own characteristics and guarantees good wine. The most popular and accessible among them are:

• Lalvin KV-1118;

Let's take a closer look at both brands.

Lalvin KV-1118

Wine yeast brand Lalvin KV-1118 is a pure, highly active yeast concentrate. It is used to make light red and white wines, as well as champagne. In addition, with its help you can easily restore the fermentation process. Thanks to its composition, Lalvin KV-1118 perfectly suppresses pathogenic microflora, ensuring normalization of the reaction. However, the question arises of how much yeast to add to the wort, the answer to which lies in the instructions for its use.

1. KV-labeled yeast produces the aroma of rosé, white and red grape wines.

2. Based on the type and purity of the raw material, as well as the conditions and duration of its fermentation, the dosage of yeast cultures is calculated. They must be placed in strict accordance with the instructions.

3. The yeast contains no foreign impurities, but only pure grape fungus. However, its humidity is only 5–6%.

4. Dry yeast cultures are diluted in water heated to 35–39 degrees Celsius. You should not deviate from such values, as this will inevitably affect the activity of the fungus.

5. The mixture is thoroughly mixed and left for 15–20 minutes to completely dissolve the yeast. After this time, the solution is mixed again and poured into the wort in a thin stream. This introduction scheme allows wine yeast to acclimatize and not lose its activity when added to cool wort.

6. Closed packaging of Lalvin KV-1118 is stored in a dark, dry place for up to 2–3 years. Once opened, it should be used within 6–7 months.

Lalvin EC wine yeast provides detailed flavor to red and white wines, as well as purity and clarity. They ferment quite well at low temperatures, producing minimal sediment. Thanks to their use, re-fermentation can be started quickly and easily.

Yeast cultures of this brand are recommended for the production of apple, cherry, viburnum and other wines. The EC mark in the product labeling means that the product is characterized by low foaming, perfectly clarifies the finished drink and compactly collects sediment from it. Instructions for using such a yeast culture are as follows.

1. Take 100 grams of dry yeast, which are diluted in 1.5–2 liters of water heated to 35–39 degrees Celsius. The solution is thoroughly mixed until a homogeneous mass is obtained.

2. After the mixture reaches 34–35 degrees, another 100 grams of dry yeast is poured onto its surface. In this position, the solution settles for 20–25 minutes and is mixed again.

3. The resulting liquid is poured into the wort in a thin stream, and then mixed well.

4. Unopened yeast should be stored in a dry place for no more than 2-3 years, and when opened, the shelf life is only 6 months.

Remember, in most cases, adding additional yeast to the wort is not necessary. However, in a situation where this cannot be avoided, it is necessary to use exclusively specialized wine crops.

When making any modern wine, wine yeast is necessarily used. In the process of their development they go through the following stages:

1. Lag stage. It begins from the moment when yeast grains enter the wort - the nutrient medium. Cells begin to adapt to the substrate. They increase in size, but there is no reproduction process yet;
2. The second stage is called logarithmic. During it, the cell population increases and the biomass becomes larger. Cells withstand all negative environmental factors. Fermentation of alcohol begins;
3. The third stage is called stationary. Yeast cells stop growing and alcoholic fermentation occurs with intense force;
4. The fourth stage is the attenuation of the growth of yeast cells. The mass begins to decrease in size due to intensive autolysis and the use of reserve substances by yeast.

Having gone through all four stages, the yeast mass will make any wine tasty and aromatic.

All about wine yeast

In nature, yeast forms on the surface of berries, for example, on grapes. They can be easily noticed, as they have a light coating on the skin of the berries. Plaque is formed due to the work of yeast.

Baker's, alcohol, beer and wine yeast grains are classified as industrial yeast. Taking into account the place of origin, grape variety and location of grape plantations, each type of yeast is given its own name. Yeast races, in turn, can be divided into groups. As a result, the races of wine yeast are:

1. Highly fermenting;
2. Heat-resistant or cold-resistant;
3. Alcohol-resistant;
4. Sherry.

Alcohol-resistant yeast races are used to make champagne, and sherry yeast races are used to give wines a unique aroma and taste.

Wine is usually made from the juice of grapes or other types of fruits and berries.

If artisanal winemaking occurs, the wort (squeezed juice) begins to ferment without the help of yeast, since the yeast fungi that are present on the surface of the berries themselves begin to multiply intensively. At the same time, lactic acid, acetic acid bacteria, and yeast-like fungi come into force, which can lead to spoilage of the product, or to the production of wine vinegar instead of wine.

For this reason, during the industrial production of wine, in order to avoid spoilage of wine materials, an activated mixture of wine yeast is added to the grape juice.

The type of wine depends on how fermentation occurs. Thanks to wine yeast, sugar, which is part of the grapes, begins to ferment. Fermentation continues until all the sugar is converted.

When there is a lack of oxygen, alcohol is produced due to the influence of yeast. If oxygen is constantly supplied, sugar is completely oxidized and water with carbon dioxide is obtained.

During the initial stages of yeast development, fermentation occurs intensively, because of this, the carbon dioxide that is released prevents atmospheric oxygen from penetrating to the surface of the wort. When fermentation is over, it is important to seal the barrel of wine well. If this is not done, acetic acid bacteria will convert the alcohol into acetic acid. Instead of wine, you will have wine or apple cider vinegar.

In industrial wine production, grape juice containing 25 percent sugar is used.

To obtain white wines, grapes are peeled and seeded. For red wines, the skins and seeds are not removed. Wine yeast, together with sugar, converts the juice into alcohol during fermentation. Yeast substances give wine aroma and pleasant taste. After fermentation, lactic acid bacteria play an important role in imparting flavor to the drink.

Different types of wines have their own production characteristics. For example, to make champagne, fermented wine must be re-fermented. The fermentation of the drink must end in a closed container, as carbon dioxide must accumulate inside.

To get a strong wine (sherry), you need to use special sherry yeast, which is resistant to high concentrations of alcohol in the wine material.

Varieties of wines

Wines are dry, sweet and fortified. To get dry wine, it is important to stop fermentation immediately after the end of the sugar supply in the squeezed grape juice.

Sweet wines are produced by partial fermentation of sugar, when a toxic level of alcohol for wine yeast is reached.

Fortified wines are additionally filled with alcohol.

From the above we can conclude that the type of wine directly depends on how it is produced, as well as what type of wine yeast is used to ferment the juice.

What types of yeast are there?

There are many different types of wine yeast. For example, yeast for wine Lalvin KV-1118, Lalvin EC-1118 and others. Let's take a closer look at the instructions for using each type of yeast.

First view

Lalvin KV-1118 wine yeast is a pure, highly active yeast concentrate that is used for the production of light white wines, red wines and champagne. Also, with the help of such yeast you can restore fermentation.

Yeast mass is usually used at low concentrations, low temperatures, and low fatty acid content. They cope well with their mission in temperatures ranging from 10 to 35 degrees. If you add makeup to the wine material at a temperature below 16 degrees, esters will begin to be produced, which will give the drink a rich aroma. Due to the pronounced killer effect, yeast grains suppress “wild” microflora well.

The instructions for use of such a product say the following:

1. Yeasts with the KV stamp are used to express grape aroma in white, rosé and deep red wines;
2. Taking into account the type and purity of the raw material, the conditions and duration of fermentation, the required dosage is determined. Typically it ranges from 1 to 4 g/dal;
3. They do not contain any additives. They have a moisture content of 6 percent;
4. Wine yeast (5 grams) is diluted in water (50 milliliters) 34 - 39 degrees. For them to work properly, it is important that the water temperature is no more than 40 degrees. Then the mixture must be mixed well to break up the lumps and left for no more than twenty minutes. After a while, stir again and add it into the wort in a slow stream. Slow introduction helps the yeast gradually acclimatize and not die when combined with cool wort;
5. Yeast for wine can be stored in a dark, dry place for up to a couple of years. Storage temperature should be from five to fifteen degrees. If you open the package, it has a shelf life of no more than six months.

Second type

Lalvin EC wine yeast mass gives red and white wines a refreshing taste and purity. They ferment well even at the lowest temperatures, forming sediment in one place. Thanks to this type of raw material, fermentation can be restarted. It is recommended to be used for, as well as from viburnum, hawthorn and cherry. A product marked EC has low foaming, clarifies wine well and collects sediment compactly. The instructions for using yeast with the EC stamp say the following:

1. 300 grams of the contents of the bag should be poured into five liters of forty-degree water. Stir thoroughly until smooth;
2. When the temperature of the mixture reaches 35 degrees, carefully pour 250 grams of yeast onto the surface. Let sit for 20 minutes and stir well. Then pour the resulting mass into the wort, so that the temperature difference is no higher than ten degrees;
3. They can be stored in closed packaging at a temperature of no more than eight degrees Celsius.

Making wine from grapes is not very difficult. It is only important to purchase the right yeast and carefully study what the instructions say. Everything is usually written on it in detail.

Now you know what wine yeast is. What types are they? How you can make different types of wines using different types of production. Amateur winemakers are always proud of their creations, especially if the people around them like them.

And autumn is on the horizon again. The grapes are ripening. With an experienced eye, winemakers estimate how much tasty intoxicating drink will come out of the bunches of the current harvest. Each of them has their own criterion for achieving success. Some people put the quality of the berries at the forefront, others rely on the correct proportion of sugar, while others consider temperature balance to be the main thing in the process of making wine.

However, almost all of them agree that the high quality of the drink will be ensured primarily by good wine yeast. The honor of discovering these single-celled fungi belongs to the famous naturalist Antonie van Leeuwenhoek from the Netherlands, who saw them using the microscopes he created (by the way, the best of his optical instruments provided a magnification of 500 times). And the no less famous French microbiologist Louis Pasteur described in detail the process of yeast fermentation that occurs during wine production. They say that he conducted such research at the request of the French authorities, interested in expanding the export of domestic wines.

Where can a winemaker get high-quality yeast? You can, of course, rely on a product developed in special laboratories. There is an alternative - make your own wine yeast.

Growing wine yeast from raisins at home

It turns out that this is not such a difficult procedure. We will visit any nearby market, where there are always sellers of sweets from Central Asia. There are up to a dozen varieties of raisins on the shelves, to which we will pay special attention. However, we do not trust our eyes, which are fixed on the amber full berries. Surely they were visited by some kind of chemical during ripening and certainly killed the wine yeast that had settled on the bunches. Instead, we buy lean, bluish raisins and always with tails.

Sourdough recipe

The following ingredients will be required:

• two handfuls of raisins purchased at the market;
• half a glass of granulated sugar;
• two glasses of water.

We also stock up on a liter bottle with a wide neck or a glass jar of the same volume. It is advisable to sterilize this container in order to ensure that it gets rid of the possible presence of foreign microorganisms in it. Next we work in the following sequence:

After a couple of days, the contents will actively ferment. By the fifth day, fermentation will have weakened, and after another day, the starter with yeast can be poured into the wort. If it is not ready yet, the product can be kept in the refrigerator, but not longer than a few days.

Note that raisins do not have a monopoly in the preparation of fermentation agents. Next, let's look at the alternatives.

How to make wine yeast at home from grapes

It is better to use ripe bunches of small varieties of berries. Let's find in the pantry a glass container for preparing the starter - a liter jar or a large milk bottle, wash it thoroughly and sterilize it. We carry out further steps in the following sequence:

The yeast starter is ready to be transferred to the wort.

What fruits can replace raisins and grapes when making wine yeast?

Wild wine yeast can be found on the surface of almost any fruit and berry. Therefore, almost all of them will be used to make a fermentation agent. First of all this:

• strawberries;
• white currant;
• gooseberry;
• raspberries;
• rose hip;
• plum;
• apples.

The creation procedure is similar to the process described above, where grapes are used. It is recommended to harvest raw materials in the morning or evening in calm, dry weather. It is advisable that there is no precipitation for a day or two before this.

Dose of yeast starter required to create wine

It depends on what kind of drink you want. To make dry wine, you need to add 200 grams of fermentation product per 10 liters of wort. If your goal is dessert wine, the amount of starter needs to be increased by one and a half times.

We hope that, having mastered the provisions of this article, the reader will not have any difficulties in how to make yeast at home. And as a result you will get a wonderful aromatic drink. Important nuance: Never use alcohol yeast to make wine.. They have a completely different purpose - to create strong drink. Such yeast will serve you if you decide to distill moonshine based on grape marc, which many winemakers throw in the trash. Especially for chacha lovers, we will present a few more recipes. As a rule, these are simple processes. And acquiring the necessary ingredients is not difficult.

DIY alcoholic yeast

• Place two hundred grams of hop cones in a saucepan, add three liters of water and boil for three hours, stirring from time to time. Cool to 40 degrees and strain. Pour two cups of rye malt and flour and half a cup of baker's yeast into the broth. Stir the mixture thoroughly and leave it in a warm place for a day. Distribute the resulting yeast mixture among the jars and close tightly.
• Dilute a glass of flour in a glass of heated water and place in a warm place. After six hours, pour a tablespoon of sugar into the mixture and pour in 250 grams of beer (preferably dark). Stir thoroughly. The yeast is ready.
• Grind half a kilo of rye bread with your hands. Pour two glasses of heated water over it, add a handful of raisins and three tablespoons of sugar. Place the mixture in a warm place for fermentation. After 24 hours, strain the liquid and squeeze out the bread. Pour flour into the resulting infusion in such an amount that the mixture resembles the consistency of sour cream. After two to three hours, the product is ready for use.

Good luck in your work in the field of winemaking! And remember what the Ministry of Health said about excessive drinking.

Attention, TODAY only!

Wine can be considered one of the most popular and widespread alcoholic drinks. It is prepared on almost all continents. Every winemaker knows that taste largely depends on the quality of the yeast used.

Description

Wine yeast for wine is a mass of berries mixed with sugar and fermented for several days. In this case, alcohol is released, which will be responsible for the strength of the final product. To obtain high quality wine, it is necessary to use wine yeast from strong, elite cultures. When producing an alcoholic drink with an alcohol content of up to 18 degrees, these are the materials that are used.

Obtaining so-called wild yeast is an easy process, but as a result, the amount of alcohol in the resulting product will not exceed 14 degrees. In this case, the starting material can be not only grape berries, but also gooseberries, currants, raspberries, strawberries and others.

If the berry season has already passed, and you need to prepare a drink, you can use leftover materials from the process of making wine in the early period of the same year as yeast. Beginning winemakers often make the mistake of using brewer's or any other yeast to make wine; this is a mistake and, as a result, the quality of the finished product will be low.

Main types and characteristics

You can buy wine yeast in special stores, where you can also buy equipment and containers for making wine. There are several types of material for preparing different types of drinks.

Yeast also varies by type, and there are specific types of ingredients used to make different brands of elite wines. Each type of wine requires its own fermentation process, duration and temperature. There are more than 30 types of yeast, which can be found in the wort, the surface film of the souring product, in the liquid itself, and so on.

Depending on the film that forms during the process of preparing wine, professionals determine the quality and duration of aging of the product. This is due to the fact that during fermentation cells are formed, the rate of reproduction of which depends on the temperature and quality of the raw material.

Cooking with raisins

For lovers of wine and preparing alcoholic beverages on their own, it is necessary to constantly have homemade wine yeast. Where to buy such an ingredient so that it is of the quality required? In order not to constantly ask yourself this question, you can learn how to prepare such yeast at home.

Ingredients

Typically, the fermentation material is prepared from fresh grapes. You can also prepare wine yeast from raisins; you need to take 2 good handfuls. You will also need half a glass of sugar and about 2 glasses of water.

Not just any raisin will do; you need to choose a quality one to make good wine yeast. Where to buy and how to identify a quality ingredient? Raisins should be well dried, firm, bluish-purple in color, matte, and the presence of tails is also welcome.

Cooking method

Heat half the required water and dissolve the sugar in it until it completely disappears. Cold liquid is poured into the prepared solution until the syrup becomes warm. The dishes must be glass, washed well and doused with boiling water. Large neck bottles work well.

Raisins cannot be washed or peeled, as all bacteria necessary for the process will be removed. Pour it into a glass container and pour a warm water-sugar solution into it. Cover the bottle with a fabric or cotton stopper; the container should be 2/3 full. Place it in a warm place, you can expose it to the sun to enhance the fermentation process. Shake the solution periodically.

In a couple of days, the active process will begin; wine yeast from raisins will be ready in 6-7 days. Store them in the refrigerator for 10 days. At the end of this period, you can begin to prepare new raw materials, since the old one has become unusable.

Cooking with figs

Using the same recipe, you can prepare wine yeast, where to buy it, it is difficult to find in the winter season, using figs. For this, high-quality dried figs are purchased, since fruits treated with special means for long-term storage will not ferment.

The use of such yeast in the production of an alcoholic drink will give it an unusual and pleasant taste, which will differ from ordinary wine. Many professionals experiment with preparing yeast from different berries, resulting in unusual flavors in the finished product.

Making yeast from grapes

Wine yeast from grapes is prepared 10 days before it is planned to start preparing the alcoholic drink. A ripened bunch with large, full berries is selected from the bush. They are collected, removed from the brush, but not washed. As in other cases, on the surface of the berries there are microorganisms that are responsible for the process of creating the necessary material.

For 2 servings of ripe and mashed berries you will need half a serving of sugar and a serving of water. Mix everything well in a glass container and cover it with a cotton wool or cloth stopper so that air can pass through. After 4 days, the wine yeast from the grapes will be ready, all you have to do is strain it.

Cooking with berries

Wine yeast can be prepared using any bush berries that are available at this time of year. It can be red, white or black currants; raspberries, gooseberries or strawberries work well. The main condition after picking berries is not to wash them. Since the microorganisms responsible for producing the necessary yeast are located right on the surface.

The main ingredients for preparation include 2 cups of ripe berries, 1 cup of water and half a cup of sugar. You must first prepare a container for the fermentation process; any large glass container will do. You can take a jar into which you pour water and stir the sugar in it until completely dissolved.

The berries must be mashed and mixed in a jar with the resulting sweet solution. The container is closed with a cotton plug. If the neck has a large diameter, this procedure is also carried out using a bandage. The jar is placed in a warm room for 4 days. When the berries are completely fermented, the liquid must be filtered, this will be ready-made homemade wine yeast. It is clear how to use this material, the main thing is that they are good for only 10 days.

Usage

Wine yeast, prepared at home according to all the rules, can accumulate 18 degrees in wine. This ingredient also helps create a pleasant aroma, which is so valued among winemakers. To prepare sweet wine, only 150 grams of wine yeast are added to 5 liters of raw materials. For dry - 100 grams.

Preparing alcoholic drinks at home is an interesting and exciting activity. Wine yeast, the use of which facilitates the process of creating good wine, must be prepared 10 days before the start of the process. To ensure that the drink has a rich taste and aroma, the fermentation process is extended to 2 weeks. The room must have a stable warm temperature and regular ventilation.

When adding sugar during the active fermentation process of the wort, the strength of the wine will increase, but its quality taste will decrease. Therefore, to obtain a pleasant and good drink, you need to spend 1.5-2 months in order to subsequently enjoy a pleasant drink.