Annual wine making season has come, for the sake of everyone's safety and health have to remind everyone, although homebrewing real materials and 0 add above is healthy and safe, but the worry is the process details, fermentation is actually a bacterial reflection of the fermentation process leads to oxidation of the wine is harmful to the human body. So after years of wine making I have summarized some of my experience to share with you.

1. The temperature of the wine's first fermentation skin will rise very high, so it is necessary to take cooling measures, commonly used frozen mineral water bottles placed on the top, you can also use the brewer to cool the skin. If you do not cool down the wine will have a clear diagonal odor.

2. After the first fermentation is completed, do not go stirring, deep conduit directly into the clear wine export, this wine is the best quality wine, placed separately, the wine export must be the conduit to prevent into the bottom of the container, is strictly prohibited to splash or bubbles, otherwise it will be oxidized, (a lot of people homebrewing grapes out of the problem here seems to be very small details but is very critical), pomace pressed wine and the bottom of the dust Wine will be, together with another smaller container sealed in one direction, add 1/5 of the sugar, the second fermentation, fermentation will be layered. We will be clear wine, imported into the finished wine together aging.

3. The first fermentation exported clear wine, we add 1/10 of the sugar, for the second fermentation, at the same time you can add the ratio of oak chips 1/100 (oak chips more or less depending on how much time you soak oak chips), sealed to keep the fermentation gases can be discharged until the fermentation does not produce gas, then sealed to death. Can be stored for many years. The temperature is best below 20 degrees.

4. On the fermentation temperature, the initial 24 hours of fermentation, the temperature can be 20-24 degrees, once the fermentation into a state of exuberance, cooled down to 18 degrees, continued to the end of the fermentation, the second fermentation temperature can be 15-18 degrees, the long-term storage temperature of 20 degrees can be.

5. On the issue of adding sugar to the grapes, do not add sugar at the beginning of fermentation, because the sugar of the grapes is enough, there is no need to add, the second fermentation is recommended to add sugar, because the second fermentation because of the grapes filtered, will inevitably be mixed into the oxygen and air, add sugar will enter the fermentation state to kill a variety of mixed bacteria, produce carbon dioxide gas, will be all the oxygen air, as long as you keep it sealed, placed in a few years are not As long as it is kept sealed, it will not deteriorate even if it is left for a few years. No preservatives are added.

6. When bottling, the introduction tube must go deep into the bottom of the bottle before introducing the wine, and then press the cork immediately after finishing.

7. Regarding sealing, it does not matter if the seal is not tight at the beginning of the fermentation, once the fermentation is over it must be sealed, and never open the lid, not to mention stirring, the fermentation is over, filtering as soon as possible, using the conduit to export can not be splashed with splashes and bubbles, immediately after the export, add sugar to let into the state of the second fermentation, seal it up, and keep the unidirectional venting, and the end of the second fermentation, be sure to seal it to death, and sealing it to death can be Long-term storage, 1 month to 1 year can be. Here to explain what is called sealing dead, that is, regardless of the weather changes hot and cold changes, the sealing of the place can not be breathable, that is, can resist the pressure of the sealing method is called sealing dead