Wine from frozen grapes
Description
The drink is quick and easy to prepare. 1. For making wine, use grapes that have just been exposed to the cold of the first frosts. Pick the berries directly from the vines. At this stage, the grapes are considered the sweetest, as the water has been frozen out, leaving the maximum amount of sugar. 2. Remove the grapes from the stems, bring them to room temperature, then thoroughly crush and knead them by hand. Place the grapes in an enameled container and let them ferment for 3–4 days. For proper fermentation, maintain a temperature of around 25°C (77°F). 3. After this time, part of the grape pomace will have risen to the surface. Remove it, then pour the liquid into a clean container. 4. Add sugar at a rate of 100 grams per liter of juice. Stir the liquid well, cover with a cloth, and leave it at room temperature for another 3–4 days to continue fermenting. During this time, the remaining pomace will separate and rise to the surface. 5. Transfer the juice into a special glass container. Fit the top with a water lock (airlock). Allow the juice to continue fermenting for 24 days. 6. Strain the finished wine and pour it into clean containers. Bottles with corks work perfectly. Store the wine in a cool, dark place. Serve chilled.