Semi-sweet wine from white grapes at home: a recipe

Put the resulting mass into a plastic bottle or other container. Cover with cheesecloth and secure with a rubber band to keep debris out.

After 5 days, drain through a colander and squeeze. Then strain the liquid through several times folded gauze. Pour into a glass bottle without filling it to the very top.

At this stage, be sure to measure the volume of the liquid.

Take the right amount of sugar at the rate of 200 g per liter of liquid. Separate ⅔ of the sugar, you'll need the rest later.

If the grapes are very sweet, you can use less sugar.

After 3-4 weeks, when the glove falls off or bubbles stop appearing in the water seal, pour the wine through the tube into another vessel.

Try not to touch the sediment from the bottom.

Close again with a water seal or glove. Leave at the same temperature until signs of active fermentation no longer appear.

Drain the wine again without touching the sediment. Install a water seal or wear a glove as the quiet fermentation will continue. Move to a cooler place.

When sediment appears at the bottom in a layer of 2-3 cm, pour the wine into a clean bottle again. Continue until the precipitate stops falling out.