1, buy grapes. The riper the better, but don't have rotten ones. More raw grapes have a bad taste, sour, astringent, and a relatively strong lees flavor.
2, wash. Do not use any stain remover, do not wipe, rinse repeatedly with water, remove floating soil, weeds can be.
3, drying. Air dry in a ventilated cool place, avoid exposure to the sun.
4, pick grapes. Remove the grapes and discard the rotten ones.
5, add sugar. White sugar on the line, usually add 10-30%, I added 15%.
6, crushing. Crush the grapes, squeeze the juice out as much as possible, and mix it with white sugar.
7, fermentation. Be careful not to fill the container too full, preferably not more than 70% of the container. Cover it well and be careful not to let dirty 8, things or flying insects enter to avoid contamination. Do not seal too tight, because the fermentation will produce gas, seal too tight can 9
10, can cause an explosion. Like I am choosing to take the basin upside down in the mouth of the bottle.
11, observation. The first day the fourth day the seventh day
12, filtering. After observing that the grape skin has become white, you can use two layers of gauze to filter out the grape skin, seeds and other impurities. Generally with the environment, this time ranges from 7-15 days.
13, secondary fermentation. Filtered grape juice into the container for secondary fermentation. This period of time also varies with the ambient temperature, generally takes 15-30 days. It is also important to note that the container can not be sealed, so as to avoid the explosion occurred.
14, filling. After the completion of the second fermentation, can be filled into small bottles sealed and stored. Note that you can not fill too early, the fermentation is not complete on the filling and sealing, there is the same possibility of explosion.
15, storage. After filling, put into a low temperature and light place to save.
16, drinking. After the second fermentation, it is ready to drink. Slightly astringent, slightly leesy, sweet and sour wine is born.