Desert wine features high content of sugar (from 10 up to 15 % of and above). It should be well-painted, fragrant thick, with low acidity. In home conditions of wine with the high sugar content can be prepared only in the case of if to it to add concentrated grape must them sugar.
Berries are separated from the crests of hands or on grater and crush. For giving the wine a fuller flavor and painting pulp placed in the bottle with a wide neck or barrel. In the bottle with the pulp add 2 % of the leaven of wine yeast, mix and leave for fermentation for three or four days. During the fermentation, the rising cap pulp several times a day mixed.
Then the pulp press. The juice is poured in cylinders, filling them with a 3/4 full. Add 50 g of sugar per 1 liter of juice and spend the fermentation process at a temperature of 20 °C. Care fermenting wine (filling-up, monitoring of the temperature) normal.
After the fermentation, the wine should be on the taste of dry, as sugar is completely fermented. Wine give settle, and when it light (this is usually after 2 months after the beginning of the fermentation), it removed with the sludge.
In a transparent wine to give sweets add sugar or bekmes. Sugar is added 160-200 g on 1 l of wine. Finished the wine is bottled in bottles, sealed and kept as dry wines.
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