Semi-sweet wine

Semi-sweet wine is characterized by less alcohol, sugar and less extractiveness than dessert. It's a light, nice drink. For its preparation, fruits and berries with a rough taste (mountain ash) or with very high acidity (cranberries, Japanese quince) are not recommended. Water and sugar are added to the squeezed juice. Then there are fermentation processes, topping and removal from the sediment is carried out. The finished fermented wine material (to give the wine conditions in relation to sugar) is treated in two ways. The first way. Sugar (50 g per 1 liter of wine) is added to the finished, clarified and precipitated wine material. Semi-sweet wine, having low alcoholism, is fragile and easily fermented. To give the wine strength, it is pasteurized. The finished sweetened wine is bottled up to half the height of the neck and sealed with stoppers. Plugs are tied with a rope so that during pasteurization they are not pushed out. Bottles are placed in a pot of water on a stand. The water in the pot should be at wine level. The water is heated to 75 degrees and maintained for 30 minutes. The bottles are then removed. When the wine cools, the corks are removed from the corks, the corks are pressed more tightly and poured with wax or resin. Second way. Finished material, without sweetening, is bottled, sealed, plugs are poured with wax and stored till consumption. Sugar syrup is added to the finished wine material to add sweetness. Syrup is prepared from the juice of the fruits from which the wine is made. To prepare syrup, 800 g of granulated sugar are added to 1 liter of juice. Then the juice is heated till sugar dissolves, poured into small bottles, covered with boiled cortical stoppers, tied with rope and pasteurised for 15 minutes at a temperature of 75 degrees. The plugs are then filled with paraffin or resin. To make the syrup fragrant, the crushed fruits should be slightly warmed up in an enameled saucepan before squeezing juice from them. For lack of sugar syrup from fruit juice, you can prepare syrup on water, but better on the same wine. In the latter case, the syrup does not need to be pasteurized. The finished syrup is added to the wine before consumption to taste. It is recommended to add about 0. 5 cup of syrup per 1 liter of wine. A very tasty wine is obtained if you add linden or floral honey instead of syrup (from 50 to 100 g per 1 l). Honey must be added to the wine before consumption. Apple and gooseberry wines especially benefit from this. It is better to store semi-sweet wine at temperatures below 15 degrees Celsius, as its taste deteriorates at higher temperatures.