Ingredients

Main ingredients? 10 pounds of grapes, half a pound of sugar

How to make homemade wine

1. Cut the grapes with scissors Cut them one by one as shown in the picture. Be sure not to break the skin, not even a little bit, otherwise it will affect the quality. Then put it in water to wipe away the dust on the surface. Do not scrub with your hands, let alone use a brush. Do not sterilize the grapes. The white film on the surface is caused by fermentation. Ensure the survival of wild yeast.

2. After washing the grapes, put them in a basket to fully dry the water, or hang them up to dry.

3. First fermentation: The crushing method is very simple, which is to crush the grapes. Just separate the skin and flesh, put the skins and seeds together, and fill it to two-thirds of the container. (The remaining space is left for the grape skins to rise during fermentation)

4. Adding sugar is usually added in several times. For the first time, add half of it 24 hours after loading the grapes, and add the rest after 3-4 days depending on the fermentation situation. After bottling the grapes, cover the bottle tightly (don’t cover it tightly, leave an air outlet, as long as no dust gets in)

5. After about a week, the fermentation residue and wine liquid are separated, and the sugar is consumed After the fermentation is completed, the fermentation will stop naturally and the peel will no longer float up, that is, the fermentation stop point will be reached. However, if too much sugar is added, the fermentation stop point will not be reached after 7 days, the yeast is still multiplying and fermenting, and the wine is still emitting a large amount of carbon dioxide bubbles. If it is sealed immediately at this time, the pressure in the bottle will increase during post-fermentation, which may cause Pop the cork and the wine will squirt out. So wait until the wine stops emitting a lot of bubbles before sealing.

6. The secondary fermentation will produce a small amount of delicate foam. It will be basically completed after 2 to 3 weeks, and the wine will be particularly clear. The secondary fermentation does not rely on yeast fermentation, but malolactic fermentation. Therefore, a large amount of carbon dioxide will not be produced, the pressure inside the bottle will not continue to increase, and there is no danger of the bottle exploding. So fill the container as much as possible and tighten the cap.

7. The picture on the left shows how it looks when poured into a ceramic cup one and a half months after fermentation. It tastes pretty good

Cooking Tips

Precautions for self-brewed wine:

1. All types of containers must be washed clean. The grapes must not come into contact with oil, ironware, copperware, tinware, etc. during the brewing process, including inappropriate Embroidered steel products.

2. During fermentation, the lid of the fermentation container must be tightly closed, but it 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. Choose the container reasonably. During the grape brewing process, it should not be in excessive contact with the air, which will easily oxidize the grape juice and produce harmful substances. It is best to use non-metallic containers, such as glass bottles and jars.

5. The drinking volume should be controlled at around 50ml, and the best drinking time is 30 minutes before going to bed.

6. It is recommended to share the home-brew wine with your relatives and friends within 1-2 years. After all, it is not a professional winemaking. Due to various factors, if the storage time is too long, it will easily cause the wine to appear. Deterioration, of course, does not rule out the possibility of brewing good wine that can withstand aging.