Family small batch homebrew red wine accessories, tools and methods
One, picking grapes
Grapes are the key to making wine, good grapes are the basis of good wine, red wine grapes (Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Pinot Noir, etc.), it is best to not use table grapes to make wine.
Beijing picking grapes in late September to mid-October, too early in the grape maturity is not enough to make wine quality is poor.
Hebei's Huailai area, Qinhuangdao's Changli area, and Yantai's Penglai area are all major wine grape producing areas in China.
When picking grapes, it's best to bring work gloves, fruitwood shears, hook knives and flat, wide holding containers; containers that are too deep aren't very good, and tend to deflate the grapes. This is because it is important to do proper picking to pick out the bad and rotten grapes before the pressing takes place. If there are too many rotten grapes, it will be troublesome for picking. Picking winemaking white grapes is best wrapped in food plastic bags to prevent oxidation of the gate.
Two, the first stage of fermentation ((maceration fermentation)
Newly picked grapes should be crushed as soon as possible. But before this to do a good job of preparation, if you want to make authentic wine, it should be seriously and strictly in accordance with the wine process to do, the addition of auxiliary materials should be added, because these processes are the former (including the Chinese and foreigners) after hundreds of years of groping and research out. If you don't follow the process strictly, you can't guarantee the quality of the production.
1. Accessories to be prepared:
a. Wine yeast - there are many types of wine yeast. Different qualities of yeast make wine with different flavors. Different varieties of grapes, the amount of yeast is also different, the general situation of 100 pounds of grapes with dry yeast 8 to 10 grams.
b. Potassium metabisulfite - about 50% SO2, SO2 should be added twice during the wine making process, the dosage at this stage is calculated by SO230ppm (1ppm one millionth), about 3.0 grams for 100 pounds of grapes. Of course, you can also use sulfite containing 6% SO2 (100 pounds of grapes need about 25ml).
c. Oak chips - is to improve the quality of wine and taste important accessories. 100 pounds of grapes plus about 150 grams.
d. Pectinase - can improve the clarification of the wine, is conducive to the extraction of pigments in the grape skin, improve the rate of juice. Generally, you don't need to add clarifier after adding it. Its dosage is also different according to different grape varieties, generally 100 pounds of grapes with 1.5 to 3 grams between.
e. Diammonium hydrogen phosphate - yeast nutrient, can maintain the healthy growth of yeast, so that the yeast fully and timely conversion of sugar in the grapes to wine. Its dosage should be calculated at 150ppm, and 100 pounds of liquid grape with skin is calculated to use about 6 to 8 grams.
f. Sucrose - adding sugar to make wine in foreign countries is strictly controlled, mainly because it will affect the flavor of the wine. So the less you add the better, as long as the sweetness of the grapes is enough not to add. The amount of sugar added will directly affect the alcohol content of the wine, so it is necessary to measure the sweetness of the grape juice first, and if the sugar content reaches the concentration value of making 12-degree wine - 230 grams/liter, then no sugar will be added, or else it is necessary to make up for the sugar content. Grape juice sugar value is to be measured by the specific gravity meter after checking the table, and then apply the following formula:
(12 degrees of grape juice brix - measured wine juice brix)/4.5 = sugar (grams)/liter
Or kilograms of grapes × 0.85 (juice yield) × (209 - measured wine juice per liter of brix)=sugar (grams)
Or grapes kg × 0.85 (juice yield) × (209 - measured wine juice per liter of brix) = sugar (grams)< /p>
As for the conversion relationship between grape juice density and sugar content, please check the attached table.
2. Tools and containers to prepare:
a. Stage 1 container - the first is the container in which the grapes are initially fermented on their skins, the volume of this container should be such that it will take all the grapes of a particular variety to make the wine, and then add another 1/3 of the volume to the total. This container should be as large as possible. This is because it does not have to be moved at this stage. The only work to be done is daily stirring (two or four times a day). The container material should preferably be a stainless steel drum with a lid of No. 304, and there should be a ring of non-toxic adhesive skin (or glass glue) on the part of the lid that comes into contact with the drum. Next is a food-grade white PVC plastic bucket with a screw cap can also be.
b. Measuring cylinder, specific gravity meter, thermometer, PH test paper, gram scale, etc. - these tools are designed to measure the specific gravity of the grape juice and measure the temperature of the grape juice with. Buy a measuring cylinder of about 250 ml, and a hydrometer of 1.0~1.1 and 0.90~0.99. Thermometer -10 ~ 100 degrees. pH test paper is best 2.5-4.5 section. 60ml and 20ml syringe each one.
3. This stage of the operation steps:
The first stage of making wine is the most critical, first of all, will pick back the grapes (no need to wash, such as too dirty can be partially rinsed with water with a fan dry) as soon as possible to the stem broken skin into a prepared container, do not exceed the total capacity of the container 2 / 3. "De-stemmed and broken skin" looks Easy four words, if the number of grapes is large, you can use the following methods introduced on the Internet:
a. If the container is large, you can use a large plastic bag with odorless feet to step on and pick out the stems and branches;
b. Find a food-grade as large as possible with the closure of the zipper of the plastic bag, will be put into the grapes feet to step on the broken stems and branches after picking out the stems and branches poured into a bucket;
c. Buy a plastic scrubber, the whole bunch of grapes in the scrubber to the bottom, the grapes will be put in the bucket. The whole bunch of grapes in the rubbing board rubbing;
In short, the above methods as long as the grapes will be broken can not get very bad.
The first thing to do is to add potassium metabisulfite (or sulfurous acid) after the grape skin is broken, potassium metabisulfite plus 10 times the warm water to melt, and then added to the grape juice, stirring evenly, and then continue to add pectinase, pectinase add dozens of times the cool water to dissolve the stirring, and then half an hour later added to the grape juice. At this time, it is best to try to grape pulp at about 12 degrees of low temperature. If the ambient temperature is too high, you can add a sealed bottle of frozen mineral water to the bucket to cool down. Also try to keep the lid on the bucket as tight as possible.
After 12-24 hours, return the bucket to a warmer temperature and add the yeast. Add the dry yeast to 10 times the amount of warm water at about 37 degrees Celsius, then add the same amount of sugar as the yeast and stir. To be yeast began to regenerate, there are a lot of bubbles up, about half an hour after the feeling of the temperature of the yeast and the barrel temperature is basically the same after the yeast liquid added to the grape pulp, cover the lid before the measurement of the temperature of the grape juice and the specific gravity of the base data (optimal value: temperature 24 degrees; specific gravity of 1.095 - to achieve the value of the no need to add sugar, less than the value of the Sugar should be added appropriately).
24 hours to see the fermentation has begun, add oak chips, tannin (100 pounds plus 2 grams to 2.5 grams, or not add). Stirring two to three times a day, this time the bucket lid does not need to cover too tight. Meanwhile, measure the temperature and specific gravity of grape juice in the morning, noon and night. Liquid temperature exceeds 27 degrees, the specific gravity falls too quickly, we must take appropriate cooling measures, plus frozen mineral water bottles to slow down the fermentation. The first stage is best controlled in 7-8 days to complete.
The third day to add diammonium phosphate yeast nutrients. The scientific method of adding nutrients is to measure the nitrogen content of grape juice, the content is enough to not have to add. But the family does not have this condition, it can only be based on the maturity of the grapes, fermentation speed to consider whether to add. In general, more mature grapes do not need to add or add less.
Later in the fermentation period, the specific gravity dropped to 1.00, and you could see the signs of the end of the fermentation (fewer or disappearing bubbles, sedimentation of the skins, and a decrease in the difference between the barrel temperature and the ambient temperature), so you should tighten the lid of the barrel and start to consider decanting in order to prevent the wine from "reverting" (when the specific gravity drops below 0.992, the wine will have a strange odor).
The second stage of fermentation (malolactic fermentation)
The second stage of fermentation requires strict one-way valve sealing. Although most of the CO2 gas produced by fermentation has been removed after the first stage of semi-open fermentation, the fermentation is not completely finished, and some gas will still be precipitated out. In addition, the second stage of fermentation (malolactic fermentation) will also precipitate CO2, and at the same time do not want the wine to be oxidized, so this stage needs to be sealed in one way, so that the gas is only out and not in. This places some demands on the container (the following descriptions are all based on 100 pounds of grapes producing 25 liters of aleatory wine).
1. Tools and containers to be prepared:
a. Container 1 for the second stage - kimchi altar (glass, ceramic, etc.)
The biggest advantage of kimchi altar is that the water seal of the altar's mouth can fully satisfy the requirement of unidirectional sealing, and the beginners are willing to use a transparent glass altar so that they can observe the wine. The fermentation of the wine. The glass kimchi altar is generally smaller in capacity, 15 liters is considered large, ceramic kimchi altar has 50 liters.
Kimchi altar use should pay attention to the timely addition of water to the seal, especially in the northern region of the winter is dry, if 3, 4 days do not add water to the seal will dry out, which will affect the sealing effect of the quality of the wine deterioration, or even the production failure.
Some sources say the new pottery and glass altars will contain excessive lead, so it's best to buy some treatment, such as soaking in water for a few days and then pouring out the water to dry out. Glass jars should be protected from light as much as possible.
b. Second stage of the container 2 - test (medical) with a bottle
Medical bottles divided into wide-mouth bottles and fine-mouth bottles, it is best to use a bottle with a fine-mouth, the mouth of the bottle is small and good sealing, but at the same time is good to watch and check, and good to move, spreading the risk. The volume of fine-mouth bottles is not too large, usually the largest is 20 liters, fine-mouth bottles because it is for the test (medical) use, so the general quality is better. The stoppers of fine-mouth bottles are all frosted glass, which are not very effective in achieving a one-way seal and can only be used in the third storage stage. Therefore, we must separately purchase the appropriate size of the rubber stopper, L-type glass tube and the corresponding size of the rubber tube (or glass tube with a one-way valve), the rubber stopper in the middle of the position to play a matching eye with the glass tube in order to insert the glass tube into the rubber stopper, the bottle of gas out of the other end of the glass tube connected to the soft rubber tube, the other end of the rubber tube into a deep-bottomed containers, containers full of water, the line into a The container is filled with water to form a one-way sealed structure. Fine-mouthed bottles and accessories are generally available at glass instrument stores. Container 2 has the advantage that as long as the water container is large enough to add enough water there will be no leakage; transparent container can watch the fermentation (but try to keep the bottle out of the light at this stage); replaced with frosted glass stopper (or a rubber stopper that does not hit the eye) can also be used as the third stage of storage containers.
c. Of course, it is best to use 316 stainless steel sealed bucket.
d. 2.5-4.5 sections of PH test paper.
2. Accessories to be prepared:
a. Lactobacilli for wine - dry powder of lactobacilli for wine, i.e., not lactobacilli for yogurt or lactobacilli tablets for gastric problems. The purpose of adding lactobacilli to wine is to reduce the acetic acid, making the fruity, mellow aroma thicker, the taste is soft and plump, after malolactic fermentation (also known as post-fermentation) of the wine to be called a real red wine.
As for the dosage, different brands of lactic acid bacteria, the amount of enable is different, can only refer to the instruction manual.
b. Potassium metabisulfite - about 50% SO2, this time the dosage is about 25 liters of grape juice at 70 ppm, about 3.5 grams. In this way the first addition of sulfur most of the volatilization, the residual part of the two additions of sulfur, the total amount of SO2 in the wine will not be more than 100 ppm, far less than the national standard of 250 ppm.
c.50-60 purposes of nylon filter cloth 1 square meters.
3. Steps for this stage:
After the first stage of fermentation is basically over, three parts are formed in the fermentation vessel, with the top part being the pomace, the middle part being the wine body, and the bottom part being the wine sludge and part of the sunken pomace. The middle part of the wine body (also known as self-flowing wine) with a conduit out of the second stage of the prepared container, the first stage of the container of the remaining pomace through a slight press can also be part of the wine can also be added to this part of about 100 pounds of grapes out of 25 liters of wine or so. The pomace can also be pressed to produce a portion of the wine of about 2-3 liters, which should be fermented in other containers (the quality of the pressed wine is slightly inferior to that of the aleatory wine, which is not the case here). The aleatoric wine is sealed in one direction, isolated from air and protected from light, and malolactic fermentation can take place immediately. There are two types of malolactic fermentation: natural and artificial.
1Natural fermentation - natural fermentation conditions are: PH3.2 or higher, alcohol level below 12 degrees, temperature between 22-25 degrees, and an important factor is the presence of active lactic acid bacteria in the grapes used. If one of these conditions is not met, the fermentation will not take place. Therefore success is uncertain.
2Artificial fermentation - the application of lactic acid bacterial strains to the wine, the fermentation of which requires the same process conditions as those controlled by natural malolactic fermentation. After about 20-30 days of fermentation, there are no more bubbles precipitated in the wine container, the second stage of the fermentation process has been completed, at which time SO2 should be added to the wine immediately to control the activities of lactic acid bacteria and yeast, and the barrel should be emptied once to separate the foot of the wine. Of course, it is best to use a special sterilized filtering device to separate the lactic acid bacteria and yeast from the wine.
In the second stage, as long as the quality of the grapes is good, pay attention to the sterilization of equipment, oxygen isolation, and the proper application of auxiliary materials, the general situation does not require special clarification and filtration can produce very clear wine.
Four, storage
The storage of wine requires fully sealed containers, storage of wine should be filled with wine tanks, protected from light, temperature control in the room 10-20 degrees without odor.
1. Tools and containers to prepare:
Containers for Stage 3
a - Any of the Stage 2 containers can be used as Stage 3 containers, just add one more for transit. Using a fine-mouthed bottle is the first choice, but be sure to do a good job of sealing the mouth of the bottle, sealing operation is not properly done 2 months of hard work to make the wine may be wasted. After pouring the bottle as long as the second stage of the rubber stopper replaced with a spare rubber stopper without eyes.
To prepare the accessories:
b200-300 mesh nylon filter cloth 1/2 square meters.
2. Steps for this stage of operation:
The wine has been fermented twice and then filtered through a 200-mesh medium filter, which makes it initially a coarse wine. It is best not to drink it right away at this point, as coarse wine tends to intoxicate.
This is the best time to pour the wine into a pre-prepared container for aging, and the container does not have to be too big at this stage, as there is a possibility of moving it in and out of the house. In northern regions, where the outdoor temperature is around -5 degrees at night, you can take the wine outside to freeze and reduce the acidity. The duration of this stage can be adjusted according to the acidity of the year's grapes. If the year's grapes are more acidic, put 7-10 days, otherwise about 3 days can be. However, if the outdoor temperature drops to minus 7 degrees, it must be moved back indoors. Otherwise it will just freeze and affect the quality.
Frozen wine will form a hard layer of tartaric acid crystals at the bottom of the container. When the weather warms up in April (or when the ambient temperature exceeds 20 degrees), the barrels should be emptied once to remove the tartaric acid. After pouring the barrel can continue to vat (bottle) storage until the next October bottling.
V. Bottling
Tools and containers to be prepared at this stage and accessories:
a. Containers for the third stage 2 - specialized wine storage containers such as wine bottles and bags in boxes.
b. Wine corks and heat shrink tubes - to hold wine in wine bottles, you need wine corks and heat shrink tubes. There are many types of wine corks, pure wood corks with whole wood, 1+1 (crushed wood bonded to both ends and then post whole wood veneer), and crushed wood bonded. There are also synthetic rubber stoppers, polymer synthetic stoppers, and so on. If you want to bottle for long-term preservation (more than half a year), it is best to use whole wood or 1 + 1 or polymer synthetic stopper. For short-term storage, you can use anything.
c. Corkscrew - the purpose is to press the cork into the bottle. Usually the diameter of the corks you buy is about 22mm while the inner diameter of the bottle mouth is only about 18mm, so the only way to press the corks into the bottle is with the help of a tool.
d. Vitamin C -- before bottling, add vitamin C to the wine, the amount of 100 pounds of 1 to 2 grams, to maintain the quality of the wine.
Conditions can also be equipped with filtration equipment.
Anxious winemakers can bottle a portion of the wine in April of the following year, but it is best to bottle the wine after October of the following year. Because aging is an important part of making good wine, a one-year aging period is essential.
The most important principle of pouring and bottling is to try to avoid too much contact with the air. Due to the limitations of the family conditions, it is impossible to insulate the wine from oxygen when pouring and bottling, so try to shorten the time of pouring and bottling, and to reduce the contact surface between the wine and the air. Therefore, it is best to use a pipe to pump, and to start from the upper part of the pump, gradually move down the pipe head, the conditions can be used to micro-clean water pump plus filtration equipment to pump wine. The other end should allow the wine to flow down the side of the bottle. Fill the bottle as full as possible. It is best to bottle a bottle of wine and press the cork immediately.
The last thing to remember is to disinfect all the containers and tools that come into contact with the wine, in order to minimize the intrusion of bacteria. The main means of disinfection are: boiling water, fire heating, 75% alcohol wipe, microwave heating, sulfite cleaning and so on. Can also acquire can produce oxygen-rich water disinfection machine disinfection.
Attached: the specific gravity of grape juice and sugar and alcohol into wine conversion table (to 20 degrees Celsius prevail)
Specific gravity of grape juice per liter of sugar (grams) into wine containing alcohol (%)
1.0561197.0
1.0591277.5
1.0631388.1
1.0661468.6
1.0691549.0
1.0721629.5
1.07517010.0
1.07817810.5
1.08218811.0
1.08519611.5
1.08820412.0
1.09121212.5
1.09522313.1
1.09823113.6
1.01023914.0
1.10525014.7
1.10725515.0
1.11126615.6
All in all, making wine is not an easy task, and while you refer to the above methods, you must do it with your own specific situation. I believe it will be able to make very good red wine. I wish you all success in making your own wine!
Please adopt.