Proper preparation of homemade wine from Isabella grapes. A unique old recipe. Wine from Isabella at home

Wines made at home, unlike most store-bought products, are not just aromatic, they are also tasty and healthy.

“Isabella” is especially popular among home winemakers. This is a delicious wine made from the grape variety of the same name.

If you follow all the subtleties of its preparation, you can get a truly natural, tasty, and most importantly healthy alcoholic drink of medium strength, prepared with your own hands.

Isabella grapes are perfect for use in processed form. It produces not only excellent table wine, but also wonderful juices and compotes.

The preparation of any alcoholic product begins with the preparation of raw materials, in this case with the collection and preparation of the grapes themselves.

Harvesting

In order for the finished wine to be truly tasty and healthy, the berries must be collected in accordance with certain rules.

Important! The taste of the finished grape alcohol is influenced not so much by the size and color of the berries themselves, but by the degree of their integrity and ripeness.

Harvesting rules:

Harvesting should be done as late as possible. It is important to do this before the first frost and heavy rains. It is also worth remembering that overripe grapes, as well as berries with traces of rot, cannot be used.
It is best to pick berries in dry, windless weather, after the dew has dried.
You need to be very careful to ensure that the coating on the grapes is preserved. It is he who will subsequently launch the natural fermentation process.
It is strictly prohibited to wash berries before further processing!

The harvested crop must be removed from the tassels, all damaged and rotten berries must be removed, and if they are very dirty, they should be wiped with a dry soft rag.

It is best to use for storing and picking berries. wooden, glass or plastic containers. The same recommendations apply to other stages of preparation.

This recipe is designed to produce 15 liters of finished alcoholic products.

Therefore, in the future you will need:

grape berries – 20 kg;
filtered water up to 700 ml;
granulated sugar - about 4 kg.

Extracting grape juice

This stage is considered key in preparation. To extract the juice, you should use wooden tools, although you can simply squeeze the grapes well with your hands.

After all the juice has been obtained, you must perform the following steps:

The liquid, along with the cake and seeds, is placed in a wide container and covered with gauze folded several times.
Over the next five days, the mixture is thoroughly mixed a couple of times a day. Be sure to lower the floating pulp to the bottom.
As soon as the fermentation process begins to actively manifest itself, the liquid should be filtered through cheesecloth, while the pulp is wrung out and removed.

Now you need to evaluate the taste of the resulting wort, the more acidic it is, the more water you need to add on average, its volume ranges from 20 to 120 ml for each liter of fermented juice.

After this, 50% of the total sugar is added to the liquid.

Reference! You can add the entire volume of granulated sugar at once, however, experienced winemakers advise adding it in parts, since in this case it is easier to control the sweetness of the wort.

Fermentation

After all the ingredients have been added to the juice, the resulting wort is bottled into suitable volumes. They should be filled no more than two-thirds full.

It is very important to install a water seal on the bottles, it is this that will prevent the wort from being converted into vinegar.

The filled container is placed in a dark place, the optimal temperature should be no higher than 30 degrees.

A few days after installing the water seal, you can add another half of the remaining volume of granulated sugar into the container.
In this case, after adding it, the wort should be mixed again and the water seal should be installed again.
After about another 5 - 7 days, add the remaining sugar to the bottle and install the water seal again for final fermentation.
In general, this process takes about 45–60 days.

Reference! You need to add sugar as follows: pour 500 ml of wort from the bottle, dilute the sand in it and then pour it back into the container. If you simply pour sugar into a container, it will take a long time to dissolve and the fermentation process may be very delayed.

Flavor stabilization and aging

After the end of active fermentation, the resulting young wine should be tasted and, if necessary, you can add a small amount of sugar at the rate of 30 g per liter of liquid.

If such an operation is necessary, then the wine is again placed under a water seal for 10 or 15 days.

After this grape alcoholic drink acquires the desired taste, it must be aged to clarify the finished product and improve its taste.

To do this, the wine is poured into containers and placed in a dark and cool place for three months. Every two weeks it should be carefully drained from the sediment. When it stops falling out at the bottom of the container, the Isabella wine is considered ready.

Bottling

And to get even more tasty, aromatic and healthy grape alcohol, you should:

The wine is filtered through cheesecloth.
The resulting drink is bottled, preferably glass, and sealed tightly. The container should be filled completely, leaving no free space in it.
The bottles are put in a dark and cool place for another three months, after which the wine is ready for consumption.

It can be stored for 60 months.

And the longer the homemade Isabella wine is infused, the tastier it becomes.

Video instruction

Isabella is a wonderful grape variety that can be used to make fine wine. The most important thing is to use a time-tested recipe and follow all the nuances of preparation.

Watch the video in which a home winemaker reveals all the secrets of making this amazing drink:

Isabella grapes are easy to grow not only in the south, but also in mid-latitudes. The harvests can be excellent, and the question arises: what can be made from the bulk grapes? Of course, Isabella is a fascinating process, and the results will please anyone.

Little tricks for preserving vines in winter and collecting berries for wine and juice

Due to fairly warm winters in the Moscow region, the vine can not be removed from its support during the cold season, thereby minimizing the hassle. This is the case if the seedling was planted on the south side of a house or other structure that will protect the vine from cold winds. The grape harvest in the middle zone ripens by the middle - end of September. You can not only make compotes from the berries and eat them fresh, but also prepare a drink with an extraordinary aroma. Once you know the recipe, it’s easy to prepare at home. This process begins with separating the brushes from the vine. What is important is that the bunches are not washed, then fermentation will be better. To avoid irritation of the skin of the hands, the berries are collected in

Preparation

The fruits are separated from the bunch and pressed using a press or crusher until pulp is obtained. You cannot use a juicer for this purpose, as this will finely crush the bones, which will worsen the taste of the final product.

The pulp is not placed in the prepared container to the top, as the liquid will ferment and rise. You can add sugar. The dishes with the semi-finished product are placed in a warm place for 3-4 days. The pulp is periodically stirred so that the coloring and tannins are distributed evenly.

Having opened the recipe for “Isabella Wine at Home,” you can see that the pulp should be strained through a colander and cheesecloth or sieve. The wort is poured into glass containers. If there is a special one, then install it on the neck. If not, then a rubber glove pierced in several places with a thin needle will do.

To make delicious wine from Isabella, the recipe suggests adding sugar at this stage. To make a semi-dry wine, sugar is added in several stages. 70 grams per 1 liter of wort are poured at the very beginning of fermentation, and then - on the fourth, seventh and tenth days - 200 grams per 10 liters of wort.

Anticipation

When the glove stops inflating, active fermentation has ended. Now the wine is carefully drained (without sediment) using a hose or straw. A glove or shutter is again installed on top, and the product is transferred for further fermentation to a cold place, for example, to a basement until winter. These are the recommendations the recipe gives. will be ready by January-February. Then you can bottle it and enjoy it. It can be stored refrigerated for three years.

This is the recipe for “Wine from Isabella”. It is quite easy to prepare it at home. The result is a completely natural product with a lot of useful substances. This wine cannot be compared with many store-bought drinks with similar names. In addition, it will be almost free for the winegrower.

Wine Isabella is found in the lines of many Russian producers. Our compatriots have long been familiar with this semi-sweet red wine with a berry aroma. It was especially loved by home winemakers. Due to its unpretentiousness and frost resistance, the grape variety is widely distributed in summer cottages and subsidiary plots.

Making wine from Isabella grapes at home is practically no different from general wine technology, but knowledge of some features will allow you to make wine of better quality.

Isabella grapes

Characteristics and Features

Isabella grapes are a typical representative of table-technical varieties. This means that berries with a lot of juice are better used for processing: winemaking, production of juices and compotes. This is how they differ from table varieties, the pulp of which contains practically no juice and gives greater pleasure when consumed fresh.

The hybrid variety Isabella was bred by American breeders for the northern states. It tolerates a wide variety of climatic conditions well, and is pleased with its high yield even with high humidity, short sunny days, and the onset of early frosts. The ripening period is long and lasts 5–6 months. Therefore, harvesting occurs in September-October.

Dense clusters consist of medium-sized berries. The classic variety has a dark skin, while the white Noa variety is found. Difficulties for the winemaker can come from the taste of the grapes. Depending on the geography of the growing region, the sugar content of juice from the Isabella variety rarely exceeds 12-15%, but the acid content is not less than 7-12 g/l.

Collection and preparation of grapes

It is better to harvest grapes as late as possible, but before the onset of severe frosts and seasonal rains. The quality of grapes is determined not by the size of the berries, but by their ripeness. Harvesting should be done in dry weather.

It is important to preserve the bluish coating on the skin of the berries. This is the natural yeast needed for fermentation. There are numerous replacements for wild microorganisms: wine yeast, dry yeast, pressed yeast. But their use kills the natural fruity taste of grape wine. Therefore, the harvested crop cannot be washed. Wipe very dirty berries with a soft, dry cloth.

When sorting grapes, you need to get rid of dry, spoiled and unripe berries. A few rotten berries are quite capable of ruining the entire batch of wine.

Cooking steps

Classic way

This simple recipe allows you to make up to 15 liters of Isabella red wine with an alcohol content of 9-12%.

Ingredients:

grapes – 20 kg;
sugar – 2–4 kg;
water – 0.5–7 liters.

Manufacturing technology

Extracting juice and making wort

Squeeze the juice from the selected berries. To do this, it is recommended to use wooden rather than metal devices. You can crush each berry with your hands, but be sure to wear protective gloves, because... the juice is highly acidic and irritates the skin of the hands. It is important to keep the bones intact. The tannins they contain will add excessive bitterness.
Place the crushed berries, along with the juice, pulp and skin, into a wide-necked container and cover with a loose cloth or multi-layer gauze. For 4-5 days, stir the juice several times a day, lower the resulting cap of pulp to the bottom.
At the first signs of fermentation, strain the juice and carefully squeeze the pulp through cheesecloth. The resulting juice must be measured quantitatively and tasted. The very sour, tongue-tingling juice must be diluted with water. Depending on the acidity of the water, from 20 to 200 ml per liter of juice is required. You need to be careful when adding water, because... After adding sugar, some of the acid will leave naturally during the fermentation process.
It remains to add sugar to the juice. Its quantity also depends on the characteristics of the grapes and is determined by taste. The average value is 100–200 grams per liter of juice. The classic recipe for wine from grapes, Isabella, recommends adding sugar in parts. This helps keep fermentation active. At the very beginning, 50% of the total amount is enough.

Wort fermentation

Pour the finished wort into fermentation containers. At the same time, we leave room for the foam formed during the fermentation process, at least a quarter of the volume. We install a water seal on the neck of the container. It can be either homemade or purchased in a store. A simpler option is a rubber or latex glove with a pierced finger. This design allows the carbon dioxide formed to be removed and protects against souring.
The wort must be moved to a dark place with a constant temperature of 18-28°C. At lower or higher temperatures, the yeast will die or go into suspended animation. The warmer the room, the more active and faster the fermentation will occur, and making wine will take less time.
After 5 days, you can add the next batch of sugar. We take 25% of the total amount of sugar. We remove the water seal and pour half a liter of fermenting wort for each kg of added sugar. Dissolve the sugar in the liquid and return the resulting syrup. After 5 days, we repeat the procedure and add the remaining quarter of the sugar in the same way.
Fermentation lasts 1.5–2.5 months. We determine the readiness of the mash for homemade wine Isabella by a number of signs: sedimentation, clarification of the mash, lack of sweetness in taste, cessation of gas formation in the water seal. Carefully drain the spent mash from the sediment. A silicone hose or flexible tube will help keep the turbidity at the bottom from being touched.

Flavor stabilization and aging

After fermentation is complete, the wine should be tasted for sugar content. If it seems that the wine is not sweet enough or even too dry, a portion of sugar will help correct this. As before, dissolve the sweetener in a small amount of wine, which we then mix with the rest.
To age, pour the young grape wine into a clean container. If sugar was added, it is necessary to install a water seal for 1-1.5 weeks, because Fermentation may resume. To clarify the drink from suspensions, you need to choose a dark and cool place with a temperature of 10-15°C.
The aging process takes about 3 months. During this time, once every 1.5-2 weeks or as needed, the wine must be drained from the sediment. The absence of sediment indicates the readiness of the wine and the transition to the next stage.

Bottling

It is better to bottle homemade wine into medium-sized glass bottles. We fill the container to the very neck, seal it tightly and put it in the refrigerator or cellar.
You can store prepared wines at home for up to 5 years.

Fortified drink recipe

Fortified wine is distinguished not only by its increased temperature, but also by its long shelf life. Fixing with alcohol makes Isabella's taste smoother and more stable. If storage rules are followed, the taste will remain even after several years. This cooking recipe can be called a continuation of the previous one. The basis is a batch of mash made according to the classic recipe.

Ingredients:

young wine Isabella – 10 liters;
sugar – 200 grams;
alcohol – 0.5-1.5 liters.

Wine preparation method:

Homemade Isabella wine has added sugar. Recommended amount: 15–25 grams per liter. Mix the measured sugar in a small amount of wine. Pour the resulting syrup into the rest of the wine.
We hide the sweetened wine from direct light in a place with a temperature of 10–16°C. Adding sugar can renew fermentation, so installing a water seal is necessary.
After a month, you can take out the wine and add alcohol to taste.
To store Isabella wine at home, you need to pour it into glass bottles, fill them to the top, and seal them tightly. A suitable place for storage is a refrigerator, basement or cellar.

Practicing winemakers are often prepared for the unexpected that an insidious grape drink can present. They already know how to prepare the right must and how to make the wine taste right. So that the first difficulties do not stop novice lovers, before making Isabella wine at home, we advise you to familiarize yourself with possible difficulties and ways to solve them.

Fermentation too long

If fermentation does not stop after 55 days, the wine should be drained from the sediment. Long-term interaction of young wine with fermentation products can lead to bitterness. You need to reinstall the water seal on the bottle and wait until fermentation is complete.

Watery taste

A weak, insignificant wine taste appears when the wort is heavily diluted with water. In order not to spoil the wine, water should be added in parts and tasted. You need to get rid of the sharp acidity, but the sourish tint should remain.

Musty taste

This problem can be caused by improper storage, loose sealing of the bottle, or lack of acid. The last reason can be corrected by adding ascorbic or citric acid.

Sour taste

An unpleasantly sour taste indicates a lack of sugar. The simplest solution is to sweeten the wine and keep it under a water seal again. When the signs of fermentation stop, the drink is ready to drink.

Benefits and harms

Wine from Isabella is one of the most controversial and partially prohibited varieties. On the one hand, Isabella’s pulp has a set of vitamins and minerals characteristic of any other grape variety. The high content of antioxidants and anthocyanins help to heal and cleanse the cardiovascular and immune systems of the body. Leaves from Isabella's vineyards are used in folk medicine as an antipyretic.

The other side of the coin is the increased level of pectin in thin grape skins. This is a characteristic feature of all hybrid varieties. Pectin is harmful only for winemaking, since it is during the fermentation process that it is converted into methanol. For this reason, in the European Union it is not possible to make wine from hybrid grape varieties, including Isabella. The import of these wines is also prohibited.

Our compatriots consider the neighbors' panic to be somewhat exaggerated. We advise you to set a potentially safe daily intake of 200-300 ml and not exceed it.

Attention, TODAY only!

According to doctors, wine is beneficial for humans, but it should be consumed in moderation. With great regret, it is almost impossible to buy high-quality and real wine, because preservatives are present everywhere. You can only get a quality product at home. Making wine at home is quite easy; there are many recipes. Isabella berries are perhaps the best choice, as they are not afraid of frost and other factors, and also have a pleasant taste.

To get tasty wine, you need to prepare the grapes before frost, preferably picking them in sunny weather. Pay attention to the fact that the berries are covered with a pale gray coating - this is the key to a good wine, otherwise there will be something similar to it. Isabella is rarely used in production because the berries are hard and sour. These berries are quite suitable for home cooking.

When choosing grapes, immediately throw away spoiled berries that are dry and beginning to rot. Do not use bad berries for the drink - there is a high probability of an unpleasant taste. To make wine from grapes at home, you only need sugar, berries and a fermentation bottle. We will not add alcohol, because our drink will be based on natural fermentation. Isabella contains many useful substances; it is rich in various vitamins. A drink made from such berries will have a good effect on health, because immunity will increase and the body will get rid of harmful substances.

Harvesting dates and rules for preparing berries

The climate in which the Moscow region is located shifts the ripening period of Isabella berries to the very end of October. The berries must absorb all the sweetness and gain aroma, so this type of grape should be harvested at the end of the first week of November.

To make a tasty drink, you can use any berries, their size is not important. Only rotten and unripe berries are not suitable.

Never wash the grapes, otherwise you will remove bacteria that will be needed for fermentation. If you don't know, bacteria are yeast, which causes the main process.

Wine from Isabella grapes at home

Now I will show and tell you how to make homemade wine at home, so to speak, from Isabella grapes. I made the wine last year and it turned out amazing. Let's get started.
To begin with, you will need several buckets and a basin to collect the grapes in them. Now we will separate the grapes. This activity is energy-consuming and labor-intensive.
Carefully pour all the grapes into the tray. Let me note the most important thing: the grapes do not need to be washed. If you wash it, you will wash away the bacteria that promote fermentation.
When you separate the berries from the branches, you can throw them carelessly, but in the future you will still have to crush them. Some people do it on branches and then pull them out, others don’t pull them out and say that it adds flavor; personally, I separate all the berries. I repeat once again, it turned out very well, so I don’t see any point in changing the technology.
All remaining trash can be thrown away. Let's start kneading our grapes, someone kneads them with a mallet, I personally knead them with my hands. Ideally, of course, with your feet, but this is not at home. If you want, you can wear gloves to prevent your hands from becoming wrinkled.
This is the kind of mush we ended up with. Pour half a glass of sugar into each bucket to stimulate fermentation and make it better. The ideal temperature for fermentation is 22 - 24 degrees.
After this, I cover it with gauze or a lid so that any dirt does not get here.

Wine fermentation process

Filtration

Let's start draining the wine from the pulp. I specially prepared an 18 liter bottle, many people say that glass is needed, but that year I made it in plastic and glass, I didn’t feel much difference. If you are making wine for a long time, 2 - 3 years, then use a glass bottle. So see for yourself.
Place the saucepan, cover the top with gauze, take a ladle and begin to carefully remove the pulp and place it in the saucepan.
We make a funnel from a five-liter bottle and insert it into our 18-liter bottle, also cover it with gauze and filter our wine. You may have to change our gauze often, but that’s okay; for convenience, you can take a small sieve.
Wrap the remaining pulp in the pan in gauze and squeeze into a bottle.
Here we have how much wine we have, to stimulate further fermentation we add 2 cups of sugar.
Be sure to mix everything. If you make it in a bottle, then close the lid tightly and chat.
We put it on the water seal, in my case it will be an ordinary medical glove. Don't forget to pierce the tip so that the glove doesn't fly away. To make it more secure, you can secure the glove with an elastic band.
That's all, all you have to do is wait. After five or six days the gauntlet has fallen, it’s time to add two more glasses, 200 grams of sugar and put it on for the second fermentation.
Don't forget to put the glove back on. For convenience, pour a little wine into the saucepan and stir the sugar in it, then pour the contents into the bottle.
The drink acquires a wine taste and smell. In principle, there are already 2-3 degrees here, but this is still not enough.
I plan on adding sugar about 3 times. I don’t defend sugar, it’s not important for me; when the wine has fermented, we do a tasting and add as much sugar as required. Typically, the fermentation process occurs within 5-7 days. It's different for everyone. After you have added sugar several times and the fermentation process has already passed, the glove will stop inflating. They also say that the wine has “won back.”

I think you can do it without any problems.

Now we will remove the sediment

To prevent sediment from being sucked into the tube, I made the following device: I tied the tube to a stick and extended 7-10 centimeters of plastic so that the tube did not reach the bottom. For you it can be any other device.
Just in case, put a sieve in the bottle where you will pour the wine and put gauze on top.
We lower our device to the bottom, take the tube and, no matter how funny it may sound, we begin to suck the wine from the bottle. It should stand on a hill, in my case I put it on the table. Then it will gradually lighten.
If you value every drop of wine, you can strain the sediment remaining in the first bottle through cheesecloth.
After I poured the wine, I add two more glasses of sugar, still stirring it in the pan. After you have poured and added sugar, leave it for 3-4 days and watch the fermentation process.
Once it has passed, the finished wine can be poured into jars and sealed.
After about a month, you can drink this wonderful drink. You can also add alcohol or vodka for strength. If the wine turns out too tart, add a little water.

That's basically it.

This method may not be entirely correct, many will want to criticize it, but it is easier and can be done at home. Already a month after you have poured it into glass jars, you can start tasting.

Recipe for fortified wine Isabella

If you like fortified wine, then I have prepared a special recipe for you, according to which you will make delicious Isabella wine at home.

To do this you will need:

sugar – 600 g.
medical alcohol – 1l.
grape berries – 5 kg.

You can use the amount of sugar according to your taste. From our recipe it turns out that one liter of the finished drink will take 100 g, so calculate the amount of sugar based on the final volume of the drink. The rate less than in the recipe is not recommended.

Preparation:

Drink wine in small doses with meat dishes. It is better to drink it cool - it will be better for your digestion.

In fact, if you follow this recipe strictly, without deviating from it, then even those who make wine from Isabella grapes for the first time will end up with a high-quality drink, and most importantly, natural and very tasty. This recipe is designed for 10 liters of fresh grape juice, which will become the fundamental component of the drink.

Interesting! According to tradition, only dark grape varieties are used for homemade wine, and this is not necessarily Isabella, but for home winemaking conditions, you can experiment and try any other available variety.

Just eight simple steps - and delicious wine will be an honored “guest” on any holiday table!

What grape varieties are red wine made from?

"Isabella" is not the only variety that is great for the art of winemaking. But in order to really get a tasty drink, you need to choose technical wine varieties, since it is in such varieties that there is a lot of juice, and juice is the foundation of the drink, it is thanks to the juice that wine is made, and therefore there should be a lot of it.

One of the best varieties for making homemade wine is table wine. Such bunches of grapes have distinctive characteristics: the berries are not too large, but at the same time very aromatic. For homemade wine, the ideal option is muscat varieties, which have an excellent taste and rich aroma.

The most common grape varieties used to make wine around the world include:

Muscat;
Cabernet;
Regent.

Agree, you have often seen these names on wine bottles in the store and were at a loss as to which wine tastes better? At home, you can use not only these varieties, but even a mix of varieties. You can also mix dark varieties of these berries with light ones. After all, one of the advantages of home winemaking is not only naturalness, but also the opportunity to experiment!

Why is the Isabella variety so in demand in winemaking?

One of the key features of this variety lies in the fact that it belongs to both technical and table varieties, and these are the varieties that are used all over the world to produce wines. This variety is grown both for fresh use and for further processing. Whatever the path of this variety, it is always guaranteed to turn out delicious.

Other advantages of the Isabella variety include:

Good survival rate in virtually any area and stability of a vigorous bush;
The appearance of clusters and berries is almost ideal for grapes;
Abundant juice content in berries;
When processed, you can get excellent red wine with pleasant sour notes;
From one bush you can reap a rich harvest;
Easy to care for.

It turns out that the Isabella variety is very easy to grow, and due to the rich harvest, you can get a lot of homemade wine, spending a minimum of time. The Isabella variety ripens late, but this is not an obstacle to preparing several bottles of homemade wine for winter. Maybe the wine won’t have time to brew before the New Year, but by February 23rd you will definitely be able to open one of the bottles!

Moreover, all products made from the Isabella variety, including homemade wine, have medicinal properties, since they are present in the berries themselves and are preserved during processing. It is especially useful to take products from Isabella grapes for those who have caught a cold and suffer from upper respiratory tract diseases. It is fashionable to eat whole ripe berries as an expectorant, or you can drink wine from Isabella grapes, prepared at home. In addition, homemade wine perfectly warms up a cold, and therefore you can add spices to it, as well as oranges, to get vitamin C, and enhance the effect of the drink, thereby strengthening the immune system. Of course, if wine is used for treatment, then you need to drink it in moderation; the principle “the more the better” does not work here.

Technological nuances when making homemade wine

The recipe for homemade wine from Isabella grapes, like any other culinary process, has its own nuances. If you take them into account and follow the correct technological steps, you can truly make wine of the highest quality. It is a mistake to believe that winemaking is simple, because it is important to know the principles of work and follow the instructions, then the business will move quickly, efficiently, and most importantly, without gross errors and violations.

A few useful tips on the technology of making homemade wine will help turn this process into a pleasant pastime:

As practice shows, the main time costs occur due to the long fermentation process, as well as due to the fact that after it the wine needs time to infuse. But the process of preparing the wort itself does not take much time. If you do everything correctly, following the simple recipe we offer for wine from Isabella grapes at home, then you will definitely get an aromatic, tasty and high-quality wine!

It is important to understand that wine is also an alcoholic drink, and therefore, no matter how tasty it turns out, you should not abuse it or take it in large quantities. Alcohol abuse is harmful to your health!