After at least 1 day fermentation vessel shaken or stirred into the mixture with a spoon (spoon sho

"The economic crisis that began in 2007-2008 has been as predictable as and inevitable. This crisis marks a turning point deep, permanent cov after several decades of the Trends after a period when economists spread wrong mentality that continued economic growth is necessary and possible to achieve. " Richard Heinberg
Wine is produced for the first time before 8000 years. It is mainly produced from grapes. But can be produced from other fruits such as. figs, plums etc .. When produced from fruit not too sweet, add honey or sugar should cov that happen fermentation. Good wine production requires months.
The traditional method of printing is typing on foot. In ancient Greece twigs large baskets filled with grapes, housed in wooden or ceramic vat, on the cross ropes. Workers clinging to the rope oppressed grapes by foot. Even sometimes it was accompanied by the music of the flute (grape pressing believe speeding cov the rhythm of the music).
Pressing the foot releases only 2/3 of the grape juice. Therefore grapes cov might turn into a second printing. cov This example Ancient cov Egypt. accomplished by introducing pressing grapes with their feet in a linen bag, which wrenched by two workers cov (such as clothes squeezed).
After printing, leave the stalks, grape juice pressed all, thrown into a large container (eg. Wooden barrels, not recommended throwing in metal containers), which will happen fermentation. Leaving or not the grape skins in the fermentation broth affects the color of the wine.
In the face of grapes found mold, wholesale strain. These form on its surface a white fluff that can not be removed and often misunderstood by consumers as a pesticide. Therefore pressing grapes without adding yeast prepared, if left to living a few days in appropriate temperature, cov naturally fermented. So unless yeast added grape skins should remain in wine, fermentation happens.
Except when fermentation has wild yeast believe the taste of summer is less predictable and not always cov good. Fermentation accelerated if the wine I take special wine yeast in the absence cov of this, yeast bread.
Wine container hermetically closed not because yeast needs to leaven the air. However mouth should be covered to avoid falling container dust and insects. cov Gorge may close with several layers burulluku example.
After at least 1 day fermentation vessel shaken or stirred into the mixture with a spoon (spoon should be sterilized). Mixing redistributes sugars and yeasts and fermentation process accelerates.
After pressing the fruit mass emits no more drops, when the fermentation is slow too, usually on 8-10 th, squeezing measures and filtered (through cheesecloth or other porous fabric) to separate fluid from bërsitë, as well as yeast dead, which if left on for long summer can give this bad taste. The fluid is thrown into another cov container, for example. decanter, which is closed to inhibit the entry of air. As the fermentation continues, continues to produce CO2, so that gas emitted out of the mouth of the container cov can be closed with straw or cork becomes a hole.
Now begins the second stage of fermentation. The yeast uses oxygen contained within the vessel to continue fermentation, the container drops appear when oxygen is used entirely drops there will be more and fermentation will end. When finished fermenting yeast will fall to the bottom of the container and the liquid will start to be clarified. Fermentation stops when the percentage of alcohol content reaches 14-15%, the remaining sugar gives sweet wine. The second stage of fermentation occurs for about 2-4 weeks.
This is the easiest part of the wine, but it is important to properly. After crossing the container is opened for 2-4 weeks where it happened the second stage of fermentation, the wine is poured into the bottle / container where its obsolescence continues in airtight packaging. Often new wines do not taste very good, lets obsolescence cov mitigation and improve their taste.
If the vessels and equipment used in wine production will not be clean, summer will not come out good and fast breaks. The main factor that causes decay wine is contamination from unwanted bacteria. cov Infection is the most common bacterium Aceto who turns wine into vinegar.
Temperature is important in the process of fermentation, because if low yeast can not reproduce enough to realize fermentation, the fluid does not turn into wine. If it is higher, the taste of wine will not be good due to breeding and other microorganisms. High temperatures cov and prevents the propagation of yeast. The ideal temperature is 21-24 C.
Sweet wine has a higher percentage of alcohol and live longer. Sometimes the wine come out sweet can be produced from grapes bit jerky, which has the highest concentration