Second, bottles and cans should also be cleaned and disinfected.
Third, pick grapes one by one.
4. Add sugar according to the proportion of 10 kilograms of grapes plus 1.5 kilograms, or you can use rock sugar.
5. Crush all the grapes by hand and mix them with white sugar.
Sixth, put it in a sterilized wine jar.
7. Canned food is not full. Leave a third gap for fermentation. If it is full at this time, it will overflow after fermentation.
Eight, the next day, fermentation has begun, and the pulp that gradually floats up is mixed with tiny bubbles.
Nine, do a good job in eight days, the wine is purple. The air bubble at the water seal is about 15 per minute, and everything is normal.
After ten or twenty days, you can filter the wine residue, carefully disinfect everything you need, take out the wine residue, filter it with gauze, and squeeze out the wine juice as much as possible.
1 1. Bottle and seal the filtered wine again, and then pour it back once a month. Well, the distiller's grains deposited below were filtered out. Of course, it must be thoroughly disinfected every time, and it can only be drunk after half a year.
Twelve. Finished product drawing.