Homemade Red Wine
This is a home-fermented red wine made from dark black grapes, traditionally prepared for the Christmas season. The method is simple: crush the fruit, ferment it in two 21 day stages, then filter it through muslin. A few unusual additions, including egg whites and a handful of whole wheat, go into the jar with the yeast. A dark caramel stirred in at the end deepens the colour, so plan ahead, since it takes six weeks.
Instructions
Wash the grapes well and remove the stalks and any debris. Crush them until the juice and skins give a good purple colour.
Put the crushed grapes in a ceramic jar and mix in 2 kg of the sugar. Add the boiled and cooled water, the egg whites, the yeast and the wheat, and stir until everything is well combined.
Cover the jar with an airtight lid and leave it in a cool place for 21 days. Stir well every other day.
Strain the mixture and discard the solids. Stir the remaining sugar into the liquid, return it to the fermenting container, and seal it again for another 21 days.
Filter the wine through a muslin cloth. Set it aside while you make the colouring.
Put the white sugar in a heavy bottomed pot over medium heat. Stir until it melts and turns a dark brown caramel, and take care not to let it burn.
Take the pot off the heat and slowly stir in 5 to 7 Tbsp of hot water, which will spit, so pour carefully. Let the syrup cool slightly.
Stir the caramel syrup into the wine, then pour the wine into a jar for storage.
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