September and October is the time when grapes are on the market in large quantities, there is a saying that "grapes in September is the right time", this is not true at all, this time the grapes, not only the taste of the sweet, and the price is quite cheap, for those who love fruits, this is the right time to feast, and this time, no matter whether the quality of the grapes and the temperature to make wine is more than suitable. The quality and temperature of the grapes are perfect for making wine.

Grapes have a high nutritional value, containing fruit acids and anthocyanins, which are good for the spleen, digestion and the liver and kidneys, as well as for relieving visual fatigue and preventing aging. However, it is brewed into wine, its efficacy and role is also well known, wine can make the skin delicate, less wrinkles, for the love of beauty girls, can not let go of this opportunity Oh, and their own wine, pure flavor, no additives.

Many people feel that the process of making wine is very cumbersome, too much trouble, in fact, it is very simple, just a simple 3 steps, that is, cleaning, bottling, filtration, to make the fragrance of pure wine, the following specific method to share with friends.

Homebrew pure wine

Required ingredients: 3000 grams of grapes, 150 grams of icing sugar, the right amount of salt, the right amount of flour

Instructions: the best choice of grapes with red skins, varieties can be arbitrary, because only red grapes can be brewed into red wine; ingredients in the sugar is used to accelerate the speed of fermentation of the grapes, but also to enhance the alcohol content of the sugar, icing sugar, the amount of sugar can be, not too much. Salt and flour are used when cleaning the grapes to make sure they are clean and sterile.

Making process:

1, clean the grapes.

First pick out the grapes in the grapes have broken skin, rot or insect spots thrown away do not, and then pour the selected grapes into a basin of water to add the right amount of flour, gently rubbing with your hands to wash off the surface of the grapes and pesticide residues of dust.

Fish out again into the water basin, add a small amount of salt, stirred by hand, let the salt melt, soak the grapes for ten minutes to achieve the purpose of sterilization. Soak well after fishing, and then wash with water a few times, after fishing into the water filtering basin to control dry water,

2, drying. The washed grapes will be spread out to dry or blow dry with a hair dryer, this process is very important to ensure that there must be no residual excess water before fermentation.

3, the grapes into juice.

Prepare a wall-breaker, clean in advance, it is best to use boiling water again to ensure clean and sterile, and then dry the water. If there is no wall-breaker, use the juice function of the soybean milk machine can also be. Put the sun-dried, waterless grapes into the wall-breaker along with the rock sugar.

Without adding a drop of water, cover the lid, turn on the power and select the fruit and vegetable milkshake button. After a minute, the delicate grape juice is ready.

4, bottling. Pour the beaten grape juice into a clean glass bottle prepared in advance, note: the glass bottle should be clean and waterless.

Don't overfill the bottle, as the grapes will produce bubbles during fermentation, causing the liquid to overflow, roughly two-thirds of the bottle can be filled.

Don't over-tighten the cap, because wine needs a small amount of oxygen in the pre-fermentation period. If you can't get a good grip on the tightness of the cap, you can use a piece of plastic wrap to wrap around the mouth of the bottle, and then use a toothpick to poke a few holes.

5. Press the bubbles.

About a day or so, the grapes open water fermentation, producing bubbles, at this time the pomace and grape juice also began to stratify up and down, because the pomace floating on top of the water is less able to ferment, at this time, we have to one or two times a day with a clean sterile tool to press it down to the water surface, this process is called the pressure of the bubble.

The beginning of the two or three days of grape fermentation is very fast, a large number of bubbles output, probably close to a week when the speed of fermentation gradually slowed down, and finally stopped, at this time the first fermentation is complete.

6, filtering.

Prepare a clean and sterile glass, gauze or filter, the fermented wine filtered out, re-bottled, but emphasize that this time, the bottle is best filled (you can visually inspect the amount of wine and choose the right size bottle), to avoid filling up, the upper part of the upper part of the air to continue to oxidize the liquid wine, loaded into the bottle, remember to tighten the cap, the taste of the wine at this time has been very strong, you can drink. At this point, the wine has a strong flavor and is ready to drink. However, in order to achieve a better taste, it can be placed in a low temperature, sheltered from light storage for one to two weeks.

Tips:

1, the grapes should be selected not rotten, not broken skin, no insect spots, and should be thoroughly washed, and to ensure that the juice is dry and no water.

2, the whole process of all contact with the grapes (such as bottles, filters, pressure cap tools, wall-breaker), are to ensure that clean, no water, no oil, no bacteria, so that the grapes can be very good fermentation.

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