1, with scissors close to the fruit pedicle, cut off the grapes one by one, you can leave a little fruit pedicle, so as not to hurt the peel.
2. Rinse the cut grapes and soak them in light salt water for about 10 minutes to remove pesticides or other substances harmful to the human body. As mentioned earlier, grapes with damaged skins can't be used to make wine, just to avoid salt water soaking into the pulp during soaking, which will affect the taste of wine. Then rinse it again with clear water, and then drain it.
3. Pour the grapes into the basin, crush them one by one by hand, and leave all the skins, grape seeds and pulp in the basin. Then, according to the ratio of six kilograms of grapes to one kilogram of white sugar, you can put a little more if you like sweet, stir them evenly, and put them in a washed bottle after the white sugar is completely melted.
4. Finally, the fermented wine is packaged in containers.
The sugar in grapes is mainly glucose, which can be quickly absorbed by the human body. When hypoglycemia occurs in human body, if you drink grape juice in time, you can quickly relieve the symptoms.
Precautions:
1, grapes used for brewing wine need grapes with high maturity, no damage and no signs of mildew. Grapes are not easy to preserve at room temperature and are prone to mildew. If the freshness is not high, it will make the wine more prone to mold. Therefore, we must choose fresh grapes in the process of brewing wine, and we must not buy grapes and store them at home for a few days before we start brewing wine.
2. Usually, home-brewed wine starts to be drunk within one month, but under normal circumstances, white wine needs 3-4 months of fermentation time, and red wine needs 1~2 years of fermentation time, and the fermentation temperature usually does not exceed 20 degrees. Home-brewed wine cannot guarantee time and temperature.