The second wine from grape pomace at home

When making wine at home, a secondary raw material is left - the pulp. It is a compressed mixture of grape seed and fruit residues obtained as a result of the primary squeezing of juice from the fruit. The grape cake contains many useful substances and secondary wine obtained from this material, although it will not be so rich in color and taste, it will contain a fairly high amount of useful components.

The quality of secondary wine from pomace

Wine made from secondary raw materials is undoubtedly inferior in quality, intensity and aroma to a drink made from pure grape juice. When squeezing the fruit, the coloring elements contained in the pulp and skin are separated, therefore, the secondary drink will be softer and lighter in taste, more watery, and the aroma will be less intense.

How to make a second wine from dark grapes at home

A red drink is produced from dark varieties, characterized by a rich color and aroma.... After fermentation, the pulp is squeezed out and used in the manufacture of a secondary drink. The whole secret is that even after pressing, from 1 to 6% of sugar, trace elements responsible for the fermentation process and many nutrients remain in the pulp.

By adding water and sugar to the pulp, this activates the fermentation process. If it was originally planned to make secondary wine, in this case, the pulp should not be squeezed until dry. The pulp remaining after the initial spinning for fermentation must be put no later than the first day, and ideally immediately after spinning, in order to prevent the process of vinegar souring. The seeds must remain intact when pressed, otherwise the crushed seeds will add bitterness to the taste.

When cooking, use:

  • squeezed cake — ten liters;
  • water — seven liters;
  • sugar — one and a half kilograms.

Cooking method:

  1. Place the extracts in an enamelled fermentation pan.
  2. Prepare syrup from sugar mixed with cold water and pour over the pulp;
  3. The container should remain one-third empty so that there is room for fermentation in it;
  4. A water seal is installed on the neck of the bottle. It is a tube threaded from one end into a cork on the neck of the bottle, and its other end is lowered into a jar of water. If there is no water seal, a glove can be used. It is necessary to put it on the bottle and pierce one finger with a needle;
  5. The bottle with the wort is placed in a dark place at a temperature of 19 to 27 degrees. The temperature must be stable;
  6. After twelve hours, stir the wort. To do this, remove the shutter, stir the contents of the bottle with a clean wooden stick;
  7. The skin that floats to the surface must be immersed in a liquid;
  8. After 24 hours, a head of foam will appear on the surface and a hiss will be heard. This means that the fermentation process has begun;
  9. If fermentation has not started, or is sluggish, you need to add yeast or unwashed grapes;
  10. After 14 days, when the pulp brightens, it is necessary to strain the resulting liquid using gauze, squeeze and pour into another bottle. This process must be controlled, since the bones in the pomace after 15 days begin to secrete hydrocyanic acid, which is a poison;
  11. Fermentation time from the time of preparation is from 25 to 55 days. At the end of the fermentation process, the glove on the neck will fall off, and a sediment will form at the bottom;
  12. Young wine is carefully poured into another container using a tube, being careful not to touch the sediment. If necessary, add sugar and fix with vodka or alcohol. To fix the alcohol, take from 5 to 15% of the total amount of wine. Alcohol improves storage but tastes harsher.
  13. For aging, the bottles are filled with the drink to the very edges so that it does not come into contact with air. The bottles are tightly closed and transferred to a dark place with a temperature of 5 to 16 degrees. For storage, a cellar is suitable, in which the bottle is left for six months.
  14. Every ten days, if sediment is present, the liquid is poured through a tube into another container and tightly closed.
  15. If there is no sediment in the bottle, it is bottled and sealed tightly.
  16. Fortress 10-12%. You can store it for 2 years.

In order to prevent the formation of mold in the wort, it is necessary to pour over all the dishes that are in the process of use with boiling water!

How to make secondary wine from white grape pulp

White wine is fermented in juice, without the addition of pulp. After squeezing the juice, a lot of nutrients and microorganisms remain in the cake, which contribute to fermentation.

Secondary wine production process:

  1. Pour the cake into an enamel container and add water in a 1: 1 ratio. The mass of cake and water should fill the container by no more than 2/3 of its volume so that there is room for fermentation.
  2. For fermentation, place the container in a dark room with a temperature of 18-25 degrees. The temperature must be kept constantly at the same level.
  3. The fermentation of the cake lasts from 5 to 8 days. The fermentation process must be monitored so as not to miss the moment when fermentation begins.
  4. The cake in the container must be constantly mixed and the peel that has risen to the surface is sunk in the juice. This is done so that the top layer does not stagnate and the wine does not turn into wine vinegar.
  5. If fermentation has not started, or is proceeding weakly, in this case add a handful of raisins or not washed grapes.
  6. When fermentation begins to die out, this mass is filtered, squeezed, poured into a bottle.
  7. Sugar must be added to the resulting wort at the rate of 1 kilogram per 10 liters of wort. After 7 days add the same amount of sugar.
  8. The fermentation process will be active, therefore, the shutter should not be installed at this stage. The neck of the bottle must be covered with gauze folded in several layers.
  9. After 10 days, you need to put on a medical glove on the neck and pierce a hole on one finger with a needle. To prevent the glove from ripping off during fermentation, it must be fixed at the neck with a rope or tape.
  10. After 30 days from the moment the second portion of sugar was added to the drink, it must be carefully drained through a tube into another bottle so that the sediment remains at the bottom.
  11. Put a glove on a container with the strained wort and leave to ferment for another 30 days.
  12. Drain again after a month in another container and leave in a dark room for clarification for another two months.
  13. During the clarification process, the taste of the drink is formed. If you are satisfied with the taste, then you can carry out a quick clarification procedure. To do this, the product is poured into plastic bottles and placed in a room with a temperature slightly above -5 degrees. At this temperature, the wine will begin to brighten quickly, and a sediment will form at the bottom.

You cannot freeze wine!

With this technique, it is possible to make a secondary wine fragrant, with a pleasant taste that is not inferior in taste characteristics to the primary wine, which is made from juice at home. Treat yourself to such a pleasant drink or even tincture!

  • Dark grape cake 5 Kilogram
  • Purified water 5 Liters
  • Sugar 1 Kilogram

Calculate the proportions as follows: 200 grams of sugar per liter of water poured in. Prepare clean, dry dishes. Place the cake in this fermentation container.

Preparation of raw materials

To prepare secondary wine from grapes, you can only use good quality pulp. High-quality cake is obtained if ripe grapes without rot and other lesions were used for the initial preparation of a homemade intoxicating drink. In addition, wild yeast should remain in the cake, which will activate the secondary fermentation of the wine. Therefore, the grapes must be used unwashed. If you plan to process grapes again, then do not squeeze the cake dry. Together with the juice, more tannins and microelements will remain in it, which will affect the taste of the product.

We put the pulp in an enamel pan or a ten-liter bottle and cover with a two-layer gauze. We tie the gauze on both sides. This measure will help to avoid the appearance of fruit flies, which quickly multiply and then fly around the house. The volume of the container should leave room for fermentation, so you need to count on not more than 70% filling it (the pulp volume is up to 40-50%). You can use the pulp for the secondary preparation of wine no later than the second day after pressing. Otherwise, there is a high probability that the raw material will begin to oxidize, and subsequently the wort will turn into vinegar.

We put the container with the pulp in a warm place so that the raw material heats up to 20-22 C °. To do this, you can use warm water or the included oven. Do not expose the pulp to direct heating over a fire.

A better quality second wine is obtained from the pulp of dark grape varieties. From the pomace of white wine grapes, it turns out almost transparent with a dull taste.

Selection of raw materials for wine

Most often, for the preparation of secondary wine, cake from dark grapes is used. It is usually grown in warm regions of the country. The popular Isabella variety is not suitable for making petio. It is too sour, especially the skin, from which the future drink is prepared. If you take apple extracts or grape pulp from light varieties for the production of wine, then the drink will turn out to be almost transparent and will not have a pronounced taste.

So that a small amount of trace elements and tannins remains in the squeezed pulp, you should not squeeze the raw material too much. Leave some juice for a nice shade. You need to put the cake on fermentation on the very first day, or better immediately. Otherwise, oxidation of the pulp or acetic acidification may occur. It is also important not to overdo it so as not to crush the bones. Then the drink will taste bitter.

Storage of the finished product

The second half-wine is kept in a dark room at a temperature of 10-13 ° C. Humidity should not be higher than 85%. Care must be taken to ensure that containers are not exposed to direct sunlight.

The shelf life of the grape drink is approximately 1.5 years. The open product is used for its intended purpose within a week.

Cooking methods

Isabella wine can be made at home in several ways.

Recipe number 1. (classic)

This isabella homemade wine recipe is not complicated at all. Subject to all the rules and technology of preparation, even a novice winemaker can get a high-quality homemade drink.


  • Isabella grapes - 10 kg
  • Sugar - 3 kg.


Freshly picked bunches must dry out from moisture; washing the grapes for making wine is not allowed. Together with water, the plaque, which contains wild yeast, is washed off from the grapes, without this plaque fermentation will not occur.

Tear off the grapes from the brushes and dry them on paper towels. If desired, a few twigs can be left, this will add astringency to the wine. The berries must be crushed in an enamel bowl. A wooden pestle is suitable for this, if it is not there, then you can knead the grapes with your hands. Never use metal objects, this will promote oxidation, which will negatively affect the taste of the finished product. Cover the container with gauze or a loose cloth and store in a warm place for 7 days. This time will be enough for the fermentation process to be fully activated. Stir the wort 2-3 times daily and knock down the foam head. Mix with your hands or a wooden spoon.

After 7 days, decant the fermented grape juice, squeeze the pulp well through cheesecloth. The remaining cake does not need to be thrown away; it is an excellent raw material for making homemade moonshine or grape tincture. Pour the liquid into a fermentation tank (bottle), add granulated sugar. We install a water seal, you can use a shutter of any design (a cap with a tube, a glove or a device purchased in a store).

The wine should ferment in a water seal for about 3 weeks until the fermentation process is over. If a glove is placed on the bottle, it will deflate at the end of fermentation. If a lid with a tube is installed, then we pay attention to the state of the liquid: the sediment from the waste products of wine yeast will precipitate, the wine will become much lighter, and the release of gas bubbles will stop.

Now it is important to drain the wine in such a way that the sediment is not affected. This is best done with a thin hose. Pour the finished wine into a container for storage, seal it tightly and put it in the cellar in a horizontal position, access to light should be minimal. After a month, the wine can be tasted. If there is sediment in the bottles again, then Isabella wine will need to be removed from the sediment again and removed for another month.

Recipe number 2 (fortified wine)

This Isabella grape wine recipe is suitable for those who prefer stronger alcohol. The preparation is quite simple. We take as a basis the finished wine (5 liters), prepared in the classical way (see recipe number 1). To add strength, you will need to add sugar and alcohol to it. So, pour some wine, heat it up and add sugar. Calculation: per liter of wine - 20 grams per liter. Pour the syrup into the wine, mix it, seal it, put it in the cellar for 30 days. After this procedure, add alcohol to the wine and you can taste the fortified homemade drink.

In classical winemaking, the pulp separated from the juice is considered waste, thrown away or used for the production of distillates - chacha, grappa, etc. But if you don't need strong alcohol, you can make a second wine from the cake at home. Pomace of grapes, apples, currants or any other fruit is suitable. Next, we will consider the complete technology (called "petio"), which is not much more complicated than the traditional method, but has several nuances.

Attention! In terms of color, aroma and taste, secondary wine from the pulp will be worse than a drink prepared with pure juice, since most of the coloring substances and other useful elements are separated from the peel and pulp along with the juice during the first pressing. In extreme cases, the resulting "watery" wine can always be distilled into moonshine.

Theory. After separation of the juice, some sugar (1-5%) and extractives remain in the pulp and skin of the raw material, which one does not want to lose. This problem was tackled by the French winemaker from Burgundy Petiot, who in 1854 developed a method for making repeated wine from grape pulp, which is applicable to any fruit.

The essence of the method is the equivalent replacement of squeezed juice with 20% sugar syrup (in equal proportions or close to equal parts). Thanks to the infusion of syrup on the pulp, you can get a drink with a strength of 10-12%. It is interesting that in France this alcohol is called "petiot" in honor of the author, but it is not recognized as wine.

Also in the wine-growing regions of France, another low-alcohol drink is made from pomace - "picket". Not strongly pressed cake of necessarily sweet, dark grape varieties is simply poured with cold water and put to fermentation. The strength of the picket is 1-3%. For most Russian regions, this method is inapplicable, since grapes and apples are often sour, and the juice is squeezed out with a press or a juicer. Next, we will look at the Petiot method.

What is pulp in winemaking

Grape pulp is a mass of grapes, including pulp, skin, juice, seeds and sometimes bunch twigs. In the wine production cycle, this is the first intermediate stage of production.In the future, depending on the type of drink and the method of preparation, the pulp is infused, fermented, thermally processed, infused or separated from the juice. This starts the process of extracting and dissolving solid parts of the compounds, and enriching the juice with their enzymes. In the future, the composition will need to be squeezed out and the cake separated. Sugar can be added at the final stage of production. Thus, a primary wine is obtained. But many winemakers do not consider cake to be a waste product and produce secondary wine from pulp, otherwise called petio in winemaking. This term was coined back in the 19th century on behalf of the inventor - a famous winemaker from France, in the Burgundy region. He was the first to invent and proposed to use the method of secondary fermentation of grape pomace. And start the fermentation process by adding water and sugar. The strength of this drink is 10-12 degrees. But there is another option for making wine from grapes from the pulp. It is called a picket. In the process of its production, only drinking water is added to the pomace. The result is a light refreshing wine with a strength of 3-4 degrees.

Many winemakers believe that secondary wine can be prepared so well that it cannot even be distinguished from primary wine.

Watch the video: Make a Second Wine from Grape Skins

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