1, main fermentor. It is recommended to use glass jars, glass jars, glass bottles, ceramic jars, stainless steel bottles, or plastic bottles that can tolerate alcohol and are harmless to people, regardless of size.

2. Secondary fermentation container and wine container. You can use empty wine bottles, beverage bottles, mineral water bottles, etc.

3. A thin plastic tube. Used to pour the wine out of the fermentation container by siphon after the fermentation is completed.

4. Wooden sticks or chopsticks. Used to stir grape skins and grape juice during fermentation.

5, stockings or gauze. Used to filter wine juice.

Second, the material:

It's very simple. The main ingredients are ripe black grapes, such as Kyoho and Rose fragrance under amateur conditions. The auxiliary material is crystal sugar or white sugar. The weight ratio of grape and sugar used for fermentation is 10: 1.

Third, the process:

1. Clean the main fermentor (i.e. glass jar, etc.). ) thoroughly, control dry.

2. Take out the bad and shriveled grapes, soak them, then rinse and dry them until there are no water drops on the surface. Don't rub it with your hands when washing, because when fermenting, you should use the frost on the grape skin (there are a lot of wild yeast on it) for fermentation.

3. Wash your hands, crush the grapes, squeeze the grape meat into the main fermentor, and then put the grape skins into the fermentor. Never throw away the grape skins. First of all, there is wild yeast on the grape skin, which can start natural fermentation. Second, wine needs the color of grape skin.

If the fermentor is small, you can squeeze one grape at a time. If the fermenter is large, you can grab three or five grapes at the same time, put your hand into the container and crush them, and then let go of the broken grapes.

4. When the grapes are filled to about 70% of the capacity of the fermentation tank, stop filling the grapes and cover them, but don't tighten them completely. During the fermentation process, a large amount of carbon dioxide gas will be produced. If it is too full, precious wine juice will overflow. If the lid is screwed too tightly, the bottle may explode; In addition, grape fermentation also needs trace oxygen.

5. Put the fermentation tank with grapes in a cool and ventilated place. After the grapes are put into the fermentor, they will start to ferment within about 12 hours, which shows that there are many bubbles in the grape juice.

6. After the fermentation starts, press the grape skin into the wine twice a day with a wooden stick or chopsticks, and then cover it.

7. Within one or two days after the start of fermentation, add rock sugar or white sugar equivalent to the weight of fermented grapes 1/20, such as 10 kg of grapes, add half a catty of sugar, and soak the sugar in the grape juice and stir evenly. The function of sugar is to increase the alcohol content. Generally, it can be improved by adding 17 g sugar per liter of grape juice.

8. Three to four days after the start of fermentation, add crystal sugar or white sugar equivalent to 1/20 of the weight of the fermented grapes, that is, the total weight of the sugar released twice is110 of the weight of the grapes, and soak the sugar in the grape juice and stir evenly.

9. Generally, wine fermentation takes 6-8 days at normal temperature, such as 6 days in summer and 8 days in autumn in Beijing. When there are few bubbles in the fermentor and only colorless grape skins and grape seeds are left, the alcohol fermentation is completed when the wine is basically not sweet.

10. After alcohol fermentation, firstly pour the wine juice into the secondary fermentor by siphon method, then filter the remaining grape skins, seeds and grains with silk stockings or fine gauze, and the filtered wine juice is also mixed into the secondary fermentor. Throw away grape skins, seeds and grains. Note that the secondary fermentor has a gap of110, and the cover should not be screwed too tightly. Put it in the shade.

1 1. At this time, the wine juice is turbid and the color is not good, but it tastes like dry red wine. When the temperature is higher than 22℃, wine will generally have secondary fermentation, mainly malic acid-lactic acid fermentation, which will not produce alcohol.

12, a small amount of white and delicate foam will rise in the second fermentation. After two to three weeks, the secondary fermentation was basically completed, and the wine became clear (but it was not as clear as the wine bought, because no clarifier was added). Siphon wine into other containers, and the lid is screwed to death. The wine at this time is called grape original wine, which is completely dry red wine. Throw away the remaining sediment (dead yeast mud, etc.). ).

If you don't drink it right away, you can add a little high-alcohol liquor (such as Erguotou) to the wine and store it in the refrigerator. Adding liquor can improve the accuracy of liquor and prolong the storage time. This kind of wine can generally be preserved for two years. However, if the quality of the brewed wine is high and the alcohol content is high (as high as 15), it can stand aging without adding liquor.

Fourth, matters needing attention:

1, all kinds of containers must be cleaned, grapes can't be stained with oil, iron, bronze, tin, etc. Brewing process, but they can touch clean stainless steel products.

2. When fermenting, the lid of the fermentor shall not be closed to prevent explosion.

Don't put too much sugar, it will affect the fermentation process and produce unwanted ingredients. If you want to drink sweet wine, you can add sugar when you drink it after fermentation.

4. Although the wine is delicious, we should pay attention to moderation.