I have an Italian friend who specializes in winemaking 🍷. I often visit him, and most of the time, our conversations revolve around wine 🍇.
One day, I was surprised to see him add a raw egg 🥚 into the wine. It was something unexpected 😲.
When I discovered the reason behind this practice, I was truly impressed 🤯. You’ll find all the details in the article in the first comment 👇👇👇.
In the fall, many vineyard and country house owners experiment with winemaking.
In addition to being economical, homemade wine is natural and contains no preservatives or chemicals.
However, many winemakers fail to produce quality wine.
They end up with just slightly fermented grape juice.
Most often, this is due to a lack of sugar in the grapes.
If the grapes ripen too much under the sun, they lose their sweetness, making the fermentation process ineffective.
If the summer is too rainy, the grapes can also lack sugar.
In these cases, the best solution is to manually add sugar.
Many amateur winemakers don’t have the professional tools needed to measure the must’s density.
However, my Italian friend uses a rather effective method.
He puts a chicken egg in the wine.
He lets the crushed grapes ferment for about 24 hours, then takes a raw egg and adds it to the must.
If the egg rises 2 cm or more above the liquid, it means the sugar level is perfect.
If the egg sinks into the liquid, it means there isn’t enough sugar.
