Homemade lydia wine

1 serving
45 days 12 hours 15 min

Literally until the 60s of the 20th century, no one heard of anything like this in our country or abroad, so my relatives who lived in Moldova at that time literally drank this wine instead of juice for breakfast, lunch and dinner. Now it is quite difficult to get such grapes, unless you grow them yourself, but I will still lay out the recipe for homemade lydia wine so that I can stay for posterity. By and large, such wine is prepared in the same way as any other. Ripened berries are sorted and separated from twigs. The selected grapes are pressed in a press or any other way to produce juice. Squeezed berries, if necessary, are covered with sugar and lined for 3-4 days. The berries are then strained through a colander or sieve. All the resulting juice is mixed and placed in a suitably sized glass container. Sugar is poured into the container in parts of about 75 grams per liter of wine in three runs every three days. The bottle is closed with a water seal, and when the active fermentation process is over, the formed precipitate is separated and left in a cool place for further fermentation for 2-3 months. When fermentation stops completely, the wine is bottled and stored in a cool place as well. The finished wine can be stored for up to three years, observing the storage conditions.