1: Tools required for brewing:

1. Main fermenter. It is recommended to use glass jars, glass jars, glass bottles, ceramic jars, stainless steel bottles or plastic bottles and jars that can withstand alcohol and are harmless to humans, regardless of size.

2. Secondary fermentation containers and wine containers. Empty wine bottles, beverage bottles, mineral water bottles, etc. can be used.

3. A thin plastic tube. Used to siphon the wine out of the fermentation vessel after fermentation is complete.

4. Wooden sticks or chopsticks. Used to stir grape skins and grape juice during fermentation.

5. Stockings or fine gauze. Used to filter wine juice.

2. Materials:

Very simple. The main material is mature, dark-colored grapes, such as Jufeng, Rose, etc. under amateur conditions. The auxiliary material is rock sugar or white sugar. The weight ratio of grapes and sugar used for fermentation is 10:2.

3. Process:

1. Fully clean the main fermenter (i.e. glass jar, etc.) and control it. Dry.

2. Remove bad and deflated grapes from the grapes, soak them, then rinse them and dry them until there are no water droplets on the surface. Do not rub it with your hands when washing, because the white frost on the grape skins (which contains a large amount of wild yeast) is used for fermentation during fermentation.

3. Wash your hands, crush the grapes, squeeze the grape flesh into the main fermenter, and then put the grape skins into the fermenter. Do not throw away the grape skins. First, the grapes There are wild yeasts on the skins, which can start natural fermentation. Secondly, wine needs the color of the grape skins.

If the fermenter is small, you can squeeze the grapes one by one. If the fermenter is larger, you can grab three or five grapes at the same time, reach into the container to crush them, and then let go to break them. Put down the grapes.

4. When the grapes are loaded to about 70% of the capacity of the fermenter, stop loading grapes and cover the lid, but do not tighten it completely. During fermentation, a large amount of carbon dioxide gas will be produced. If the bottle is overfilled, the precious wine juice will overflow; if the lid is tightened too tightly, the bottle may explode; in addition, grape fermentation also requires trace amounts of oxygen.

5. Place the fermenter filled with grapes in a cool and ventilated place. After the grapes are loaded into the fermenter, fermentation will start within about 12 hours, which is manifested by the production of more bubbles in the grape juice.

6. After fermentation starts, stir the grape skins twice a day with a wooden stick or chopsticks and press them into the wine, then close the lid.

7. Within one day after the fermentation starts, add rock sugar or white sugar equivalent to 1/10 of the weight of the fermented grapes. For example, put one pound of sugar for 10 pounds of grapes. Dip the sugar into the grape juice and stir evenly. The function of adding sugar is to increase the alcohol content. Generally, adding 17 grams of sugar per liter of grape juice can increase the temperature by one degree.

8. Two to three days after the fermentation starts, add rock sugar or white sugar equivalent to 1/10 of the weight of the fermented grapes. That is, the total weight of the sugar added twice is 2/10 of the weight of the grapes. Dip the sugar into the grape juice and mix well.

9. Wine fermentation generally requires 6 to 8 days at room temperature. For example, it takes about 6 days in summer and about 8 days in autumn. When there are few bubbles in the fermenter, and basically only When there are no colored grape skins and grape seeds, and there is basically no sweetness in the wine, it means that the alcoholic fermentation is complete.

10. When the alcoholic fermentation is completed, first use the siphon method to pour the wine juice into the secondary fermenter, and then filter the remaining grape skins, seeds, grains, etc. with stockings or fine gauze. The final wine is also mixed into the secondary fermenter. Throw away grape skins, seeds, and grains. Note that there is a 2/10 gap in the secondary fermenter, and the lid should not be tightened too tightly. Place in a cool place.

11. The wine juice at this time is relatively turbid and the color is not very attractive, but it already tastes like dry red wine. When the temperature is greater than 22 degrees, wine will generally undergo a second fermentation. The secondary fermentation is mainly malic acid-lactic acid fermentation and no longer produces alcohol.

12. A small amount of white and delicate foam will rise during the secondary fermentation.

After two to three weeks, the secondary fermentation is basically completed and the wine becomes clear (but because no clarifier is added, it is not as clear as the purchased wine). Use the siphon method to pour the wine into other containers, fill them as much as possible, and tighten the lid. die. The wine at this time is called grape wine, which is a complete dry red wine. Throw away any remaining sediment (dead yeast mash, etc.).

If you are not drinking it right away, you can add a little high-grade liquor (such as Erguotou) without any foreign smell to the wine and store it in the refrigerator. Adding white wine can improve the accuracy of wine and extend the storage time. Such wine can generally be stored for two years. But if the wine produced is of high quality and has a high alcohol content (up to 15 degrees), it can withstand aging without adding white wine.

IV. Precautions:

1. All types of containers must be washed clean. Grapes must not be exposed to oil, iron, copper, tin, etc. during the brewing process. However, Access to clean stainless steel products.

2. During fermentation, the lid of the fermenter must not be closed to prevent explosion.

3. Don’t add too much sugar, as this will affect the fermentation process and produce unwanted ingredients. If you want to drink sweet wine, you can add sugar when drinking it after the fermentation is completed.

4. Although wine is delicious, please pay attention to moderation.