2. Seal the container with plastic wrap.
3. After 24 hours, add 200 grams of sugar for the first time. (What it looked like the next day)
4. Stir evenly and cover with plastic wrap. Do not seal it too tightly. Stir twice a day to press the grape skins into the juice.
5. Add the remaining 200 grams of sugar on the fourth day. Continue fermentation until the seventh day. Stir twice a day.
6. Fermentation for seven days. The scum has separated. (How it will look in the next few days)
7. After seven days, filter the fermented grape juice with clean gauze.
8. Place the filtered grape juice in a cool place to continue fermentation for the second time. At this time, a lot of fine white foam will be produced. Do not close the lid tightly to allow gas to escape. Continue fermentation for seven days.
9. Pour the wine again, throw away the grape puree that settles at the bottom of the bottle, and store it in the refrigerator.
Classification by wine making method:
1． Natural wine: Fermentation is carried out entirely using grape raw materials. No sugar or alcohol is added during the fermentation process. The method of increasing the sugar content of the raw materials is used to increase the alcohol content of the finished product and control the residual sugar content.
2. Fortified wine: After fermentation into original wine, adding brandy or deodorized alcohol to increase the alcohol content is called fortified dry wine. Fortified sweet wines that add both brandy or alcohol and sugar to increase the alcohol content and sugar content are called fortified sweet wines. In our country, they are called rich sweet wines.
Precautions:
1. During the entire wine making process, attention should be paid to the fact that there is no water or oil. It is best to use glass containers, not iron or stainless steel.
2. When cleaning grapes, do not wash off the frost-like substance on the grape skin. It is natural yeast and helps fermentation.
3. After the grape juice is fermented, do not close the cake lid tightly to prevent the production of a large amount of gas and the bottle from breaking.
4. Do not fill the container too full with grapes, only fill it two-thirds full to prevent the grape juice from overflowing after fermentation.