My friend from Moldova told me something wild—she puts a raw egg in her wine! 😲🍷 Sounds strange, right? Turns out, it’s a secret many swear by 🤫😲 Want to know why? Check out the full details at the article below 👇
In the fall, many vineyard and countryside house owners try their hand at making homemade wine. Making wine at home is not only a cheaper option, but also a way to create a natural product without chemicals or preservatives.
However, instead of a tasty wine, many end up with only lightly fermented grape juice. Why does this happen?
The main reason for low alcohol content is often a lack of sugar in the grapes. The more sunlight the grapes get, the sweeter they are, which helps with the fermentation process.
But if the grapes grew in a shady area or there was a lot of rain that season, they may not have enough sugar. In this case, you can add sugar yourself.
How can you tell if you need to add sugar?
Most home winemakers don’t have special tools to measure the must’s density. But there’s an easy and reliable method that’s been used for generations—a simple hen’s egg!
Here’s what you need to do:
Let the crushed grapes ferment for 24 hours. Then, take a fresh egg and gently lower it into the fermenting juice.
Check the results:
If the egg rises about 2 cm or more above the liquid, the sugar level is just right, and your wine should have an alcohol content of 11-13%.
If the egg sinks or barely floats, there isn’t enough sugar. Add a small amount (50-100 g per liter), stir, and test again after another 24 hours.
This simple method can help you achieve the perfect wine strength without needing complicated tools, so you can enjoy a delicious, natural drink with your loved ones.
