My friend from Moldova puts a raw egg in wine 🤔 It turns out that many people do this 😲 I’m sharing a secret from a friend with you via the link in the comments, maybe it will come in handy 👇👇
In autumn, owners of vineyards and summer cottages often try themselves as winemakers. Homemade wine is not only a saving, but also an opportunity to get a natural product without preservatives and chemicals.
However, instead of a fragrant drink, you often get only slightly fermented grape juice. What is the reason?
The culprit of low strength is most often a lack of sugars in the grapes. The more sun the bunches received, the higher their natural sweetness, which means the fermentation process goes better.
But if the grapes grew in a shady place or the summer was rainy, there may not be enough sugar in them. In this case, you should add sugar manually.
How can I tell for sure if I need to add sugar?
Most home winemakers do not have professional devices for measuring the density of the must. But there is a simple and reliable method that our ancestors used – an ordinary chicken egg!
What needs to be done: Leave the crushed grapes to ferment for about a day. Take a fresh raw egg and carefully lower it into the must.
We evaluate the result:If the egg emerges from the liquid by 2 cm or a little more, the sugar level is ideal, and the wine will have a strength of 11-13%.
If the egg has sunk or is just slightly visible, then there is not enough sugar. Add a small portion (50-100 g per liter), stir and repeat the test in 24 hours.
With this simple method, you can achieve the ideal strength of wine without complicated devices and please yourself and your loved ones with a delicious, natural drink. 🍷
