Le saviez-vous ? On peut fabriquer son vin soi-même

Fabriquer son vin soi-même c’est possible, cette pratique existe depuis des milliers d’années et beaucoup de personnes le font. On peut fabriquer son vin avec du raisin, ou avec n’importe quel type de fruit. Il vous faudra : Une jarre en verre ou un pot en céramique, une dame-Jeanne, un bouton d’étanchéité, un tuyau en plastique de petit diamètre, de bouteilles avec des capsules à vis, des comprimés de méta bisulfite de sodium, et enfin des fruits  frais et à maturité de votre choix.

Retirez les feuilles et les queues de vos fruits et placez-les dans une jarre, écrasez les dans la jarre avec vos mains ou avec un pilon afin d’en extraire le jus. Le jus doit arriver presqu’au bord de la jarre, ajoutez de l’eau de source si nécessaire. Ajoutez maintenant un comprimé de méta bisulfite de sodium ou de l’eau minérale bouillante dans la jarre pour éliminer les bactéries. Ajoutez du miel pour adoucir le vin et alimenter la levure, plus vous ajouterez de miel, plus votre vin sera doux. On recommande de verser deux tasses de miel au maximum. Vous pouvez utiliser le sucre à la place du miel. Si vous avez choisi d’utiliser la méta bisulfite de sodium, il faut y adjoindre de la levure, versez la dans la jarre et mélangez avec une spatule.

Couvrez la jarre et laissez reposer pendant une nuit à 21° pour faciliter la fermentation, couvrez avec un tissu tendu pour laisser circuler l’air, maintenez le tissu avec un ruban adhésif. Vous devrez aussi remuer le moût plusieurs fois par jour, pour qu’il produise des bulles et se transforme en vin. Filtrez le liquide et transférez le dans une tourie pour le conserver. Siphonnez le liquide pour le transférer dans la tourie et fermez avec un bouchon étanche pour laisser le gaz s’échapper sans laisser entrer l’air. Vous devez laisser votre vin vieillir pendant un mois au moins.

Voilà votre vin est prêt, seulement pour qu’il ne soit pas trop sucré, on recommande de la laisser vieillir plus longtemps, soit environ neuf mois. La dernière étape consiste à prévenir l’invasion de bactéries, ajoutez des comprimés de méta bisulfite de sodium dans votre vin une fois le bouton d’étanchéité retiré, cela évite les bactéries de le transformer en vinaigre. Siphonnez votre vin dans les bouteilles que vous avez préalablement préparé à cet effet. Choisissez des bouteilles de couleur sombre de préférence pour le vin rouge.

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