Grapes→→de-stemmed and crushed→→into bottles (tanks)→→fermentation→wine→filtering of hawthorn→→malic acid-lactic acid fermentation (not necessary)→siphonage pouring of bottles (tanks)→full bottles are sealed and stored at low temperatures for the winter→siphonage pouring of bottles (tanks)→crisp and tasty wines

2. Detailed explanation of the process

1) Keep the vessels in contact with the wine clean and hygienic throughout the winemaking process, and avoid putting them together with the vinegar bottles in the kitchen.

2) Fermentation temperature: the appropriate fermentation temperature for red wine is 25-30 degrees, and for white wine is 18-20 degrees.

3) winemaking grapes to choose:

Homemade wine, pay attention to the local conditions, self-indulgence, there is no special rules on grape varieties, as long as the grapes can try. There is no condition to buy to the special winemaking grapes friends, the market common fresh grapes (rose, longan, jumbo, etc.) can also be brewed, just taste more distinctive only. Red grapes must be used to make red wine; white (green) grapes or red-skinned, white-fleshed grapes (pressed and peeled before fermentation in the bottle) are used for white wine.

The alcohol content of wine is converted from the sugar contained in the grapes, and the color of red wine comes from the pigments contained in the skin of the grapes. You should choose grapes with high ripeness, dark color (black-purple), freshness, and health and hygiene to make wine.

4) De-stemming and crushing: Gently crush and pinch to break. Don't mash into a paste to avoid crushing the grape cores. The white film on the skin of the grapes contains natural yeast, which is the treasure of grapes that can naturally ferment into wine, so choose healthy and hygienic grapes without washing when you buy them!

5) containers: plastic buckets, stainless steel pots, porcelain tanks, bottles and jars can be. A small number of ornamental tests, recommended the use of transparent glass bottles, Coke bottles, mineral water bottles and so on. Never contact with iron, aluminum, tin and other metals.

6) into the bottle (jar): hold grapes above the vessel to leave 20% of the capacity of the empty space, so as not to fermentation start after the grape skin upward expansion of overflowing grape juice.

7) Sugar: Theoretically, 17 grams of sugar/liter of grape juice can produce 1 degree of alcohol, and the highest degree of alcohol that can be achieved in natural winemaking is 15 degrees. If the grape juice sugar content is low - low wine degree, taste bland and difficult to preserve; if the sugar content is too high - sugar fermentation is not complete, the output of sweet wine. Generally, fresh table grapes can be used to make wine with an alcohol content of 7-10 degrees without adding sugar. According to the sweetness of the grapes, 34 grams of sugar per liter of grape juice can be added, that is, to increase the alcohol content by 2 degrees; if the grapes are very poorly ripened or the sweetness of the grapes is not high can be considered to add 68 grams of sugar/liter, that is, to increase the alcohol content by 4 degrees.

Time to add sugar: the grapes into the tank for 2-3 days, see the obvious bubbles produced that is the peak fermentation period to add sugar.

8) Fermentation process: After bottling the grapes, start fermentation as early as possible to help stop the propagation of harmful bacteria, so the temperature should be controlled after bottling to avoid too low a temperature. Bubbling and floating of the grape skins are signs of the beginning of fermentation. Note that the fermentation process produces a lot of CO2 gas, and strong sealing is dangerous, so it should be properly aired. Stirring 1-3 times a day will allow the skins to come into contact with the juice as much as possible, in order to leach out the pigments, tannins and other effective substances on the skins. Normal fermentation period of about 1 week or so, during the period do not seal to maintain a small amount of aeration to no obvious bubbles produced that is the end of fermentation, at this time the grapes have been successfully turned into wine, the subsequent process is in order to make the wine softer, lowering the acidity and clarity.

9) filtration of leather hawthorn: available fine stainless steel mesh (not leakage of grape kernel can be), stockings and other tools coarse filtration, force the wine out. Up to this point, the operation of the subsequent processes should try to avoid the contact between the liquid and the air, to avoid oxidative deterioration of the wine.

10) Malolactic fermentation: not necessary. This process has high requirements on temperature and PH value of wine, and can be started normally only under suitable conditions (acidity, temperature and wine degree), and those who can't start malo-lactic fermentation can be directly sealed in full bottles. Malolactic fermentation should be oxygenated as much as possible (only outgassing and not ingassing).

11) Siphoning: After the fermentation is finished and the skin is filtered, the bottle is siphoned for about 20 days to remove the sediment at the bottom of the bottle, and then siphoned again after 2-3 months to remove the tartaric acid crystals and other sediment at the bottom of the bottle, which is clear and beautiful, and you can drink it now! Siphoning can be done with a medical rubber hose or a piece of clean piping (see picture).

12) Wine storage: should be protected from light, low temperature, oxygen barrier (full bottle) sealed storage. Storing new wines below zero for a period of time in winter is conducive to the production of tartaric acid crystals (acid reduction).

13) Decanting before drinking: homebrewed wine is filtered by natural sedimentation, it is normal to see sediment at the bottom of the bottle after a few months of storage, so don't shake the bottle, pour the wine slowly into a container and decant the sediment.

3. A little common sense winemaking accessories

Wine is a product of nature, the application of wine accessories in the winemaking process is not necessary. The main reason for the use of a large number of auxiliary materials in the modern winemaking process is to ensure that the large industrial production without accidents, raw materials are not good, color, acid/acid reduction and to meet the national standards of physical and chemical indicators and other commercial purposes. Home brewing wine should avoid the application of industrial auxiliary materials as much as possible.

Specialized yeast for winemaking: the purpose is to ensure the normal and fast start of fermentation and the thoroughness of sugar fermentation, the dosage is 2-3g/100l.

Sulfite (6% SO2 solution): used for antiseptic, disinfection, inhibiting the propagation of bacteria, and the appropriate amount is beneficial to the long-term preservation of wine. The national label stipulates that the total sulfur dioxide content in wine is less than or equal to 250mg/L.

Vitamin C is a nutritional supplement, antioxidant, color protection agent, used for wine color protection and preservation is very good, without any side effects. If you can't buy a small package of sulfite, a 2.5L bottle of wine with a piece of it will do.