Homemade wines are usually ready to strain the grape skins after about a week or half a month. Generally speaking, bubbles will appear 24 hours after the grapes are put into the container, and the bubbles will gradually increase from then on.

If you find the grape skins floating, the juice overflow, this time to use a spoon to stir twice a day, to float up the grape skins pressed in (called the wine cap) so that the grape skins to get the full immersion of the grape juice, the beginning of the process of fermentation for a few days intense, the temperature rises, and then gradually weakened down to room temperature, carbon dioxide bubbles to reduce close to the calm, the wine cap sinking, the juice color from dark to light began to be clear, the process of the temperature is high! This process takes a short time at high temperatures and a long time at low temperatures.

After five to seven days, the grape skins floated on the surface of the liquid, grape seeds, meat and residue sunk to the bottom of the container, at this time, the first fermentation is complete, and then we should start filtering.

Drinking home-brewed wine can not only avoid drinking fake wine, health care heart, but also promote appetite, antioxidant, anticancer and sterilization, is a good choice for homemade drinks. Homebrew wine is divided into seven steps: selection, cleaning and drying, de-stemming and crushing, adding sugar, canning and brewing, secondary brewing, and bottling and storage.

Extended information

Harms of homebrewed wine:

1, easy to breed mold.

The grapes for winemaking need to be ripe, unbroken and free of mold. Grapes are not easy to keep at room temperature, it is easy to mold, if the freshness is not high, will make the wine more likely to breed mold. Therefore, be sure to choose fresh grapes, do not buy the grapes home to store a few days before starting to make wine.

2, too much sugar is dangerous to health.

In fact, most of the wines are made to avoid sugar as much as possible. In countries with well-developed wines, people have gone through rounds and rounds of painstaking explorations to get less or even no sugar in their wines. Instead, the home brewing process chooses to add more sugar to help fermentation. Wine itself is good for the human body, and even diabetics can drink it, but if too much sugar is added to it, it can be harmful to the human body.

3. The container is prone to chemical reactions.

We usually make wine, home bottles and jars, buckets, vats are almost always in use, glass bottles, Coke bottles, mineral water bottles and so on from time to time "on the battlefield". In fact, when making wine, it is best not to use plastic, stainless steel, aluminum utensils to contain, so as to avoid chemical reactions, resulting in harmful substances to the body. Winemaking is best done with glassware.

4, fermentation time, temperature can not be controlled.

General home brewing wine a month time to start drinking, but, under normal circumstances of winemaking, white wine needs 3-4 months of fermentation time, red wine needs 1-2 years of fermentation time, fermentation temperature is generally not more than 20 degrees. Home brewing, on the other hand, cannot guarantee the time and temperature.

5, less phenolic content.

As for the nutritional content, according to the sommelier's appraisal, home-brewed wine contains fewer phenols, and there is still a big gap between real dry red wine. Homebrew wine can still be drunk occasionally, but not suitable for regular consumption. If you want to drink health care and good for your body, it is better to choose bottled wine produced by regular manufacturers.

6, hidden harmful substances.

The wine made by yourself may hide the methanol and heteroalcoholic oils, which have certain toxic side effects on the body, and at present, the home brewing wine has not removed the methanol and heteroalcoholic oils of the process, so some people drink their own wines, there will be a headache after the belly stuffy symptoms. Moreover, because the hardware is not up to standard, not able to realize the whole closed sterilization production, home wine is also difficult to meet the hygiene standards, there may be E. coli exceeded the standard, which led to gastrointestinal discomfort.

References

Baidu Encyclopedia - Home-brewed Wine

People's Daily Online-- The Food and Drug Administration issued a consumer tip? Don't seal capacity during fermentation of home-brewed wine