Homemade wine, the temperature at home is too high, so it needs to be protected from light and placed in a lower temperature place.

It takes nearly 30 days for the self-brewed wine to ferment completely to filter the skin residue and clarify the precipitate.

The amount of sugar added is about 20% of the total weight of grapes.

In short, wine brewing: (original finishing)

1. Clean the container and control the moisture;

2. Select grapes, wash them and dry them;

3. Crush the grapes and put them in a container;

4. Pay attention to hygiene and be careful of infection;

5, no need to seal, slightly cover;

6, controlling the temperature and naturally fermenting;

7. In a cool place, avoid direct light;

8. Completely ferment and remove skin residue;

9. Static precipitation, clarification and filtration;

10, sealed in bottles and stored at low temperature.

Taboo of wine brewing methods;

Don't touch iron and copper tools during the whole process, which will bring iron and copper destruction;

1, gas is generated in the fermentation process, and the mouth of the container should not be sealed, just cover it slightly;

2, the whole process can't contact with iron and copper tools, which will bring iron and copper damage;

3. You can't make wine with rotten grapes, otherwise the wine will be sour and taste bad;

4. Grapes need to be squeezed and put into containers, which is beneficial to the dissolution of beneficial substances;

5. Don't wash too many grapes. The power of fermentation comes from wild yeast on the skin.

6, can't contact with raw water in the process of fermentation, in case of infection with mixed bacteria, leading to fermentation failure;

7. Avoid direct sunlight during the whole process, and the temperature is within 35 degrees.