Christmas, a time of great sentimental controversy, there are multiple sensations that are experienced when missing loved ones who are no longer on the earthly plane, as well as those who are far away, however, one also feels the joy of sharing with people who live at home, being the children the protagonists, they are the reason to generate a nice and warm Christmas atmosphere.
At home, we have been in charge of doing activities during the season, with the purpose of creating a memory album, in which we encourage the love of the family, respect, but above all to reflect on the good and not so good that we have lived during the year. A special day for us, is the day of the spirit of Christmas, I know that for many it is also, only that for two years, we celebrate this day with enormous gratitude to the universe, and a way to spend a pleasant evening is to prepare days prior to December 21, a delicious dinner, rich desserts and our homemade wine.
This publication aims to show the process we follow to obtain a delicious artisanal wine, product of an anaerobic alcoholic fermentation and maceration of the fruit, in our case, we really like the blackberry, fruit of delicious flavor and aroma, however it is important to consider that you can use any other fruit that provides some sweetness.
The first thing to have at hand, in addition to the fruit, is an airtight container to which a hose can be adapted so that the gas generated during the fermentation process can escape. It is important to make sure to seal the area where the hose is placed very well to prevent air from entering.
In our case, we use a plastic container for soft drinks with a capacity of 3 liters, to which we easily pierce the lid just up to the diameter of the hose, which should preferably be transparent, to allow monitoring of the process. After preparing the container, which serves as a biodigester, we proceed to prepare the fruit, we wash it very well and cut it into small pieces, to place it in the container, then we add approximately 500 grams of sugar (I recommend diluting it previously) for each kilogram of fruit, and finally we add previously boiled water (we let it stand until it reaches room temperature) to complete the three quarters of the container.
After introducing all the ingredients in the container, the cover to which the hose was adapted is placed, and the opposite end of the same one, must be left submerged in water, with the purpose of avoiding the entrance of air to the preparation, and that at the same time the gas that is produced due to the fermentation of the mixture can escape. After a few hours, it should be observed how the gas begins to be emitted from the bottle, an indicator of this is the bubbling that is appreciated in the container that contains the water at the end of the hose. The time to obtain the final product will depend on the temperature of the environment, which is more accelerated in hot places, and the indicator to determine when the process culminates is when the bubbling stops as a result of the gas emission.
Once the process is completed (25 to 30 days), the contents of the bottle must be removed and passed through a filter to separate the liquid from the solid, so that it can be bottled and refrigerated for consumption. There may be different methodologies for the elaboration of fruit wine, but with this simple process we have managed to obtain a delicious drink for the enjoyment of the family on a special date.
Once again, I am grateful to the readers for visiting my blog, and I am pleased to share the knowledge I have acquired through this channel.
The photographs and design used in this publication are property of the author, captured with Moto G7 Play cell phone.
