Homemade wines take nearly 30 days to fully ferment and filter the pomace, clarifying and settling.
The amount of sugar added is about 20 percent of the total amount of grapes.
Simply put, grape winemaking: (original compilation)
1, wash the container, control the water;
2, select the grapes, rinse and dry;
3, crush the grapes, into the container;
4, pay attention to hygiene, be careful of infection;
5, do not need to be sealed, a little covered;
6, control temperature
7, cool placement, avoid direct light;
8, complete fermentation, remove the skin and dregs;
9, stationary precipitation, clarification and filtration;
10, bottling and sealing, low-temperature storage.
Taboos of wine making method:
The whole process can't touch iron and copper tools, which will bring iron and copper busting disease;
1, the fermentation process produces gas, the mouth of the container don't be sealed, a little cover can be;
2, the whole process can't touch iron and copper tools, which will bring iron and copper busting disease;
3, can't be Winemaking with raw green, rotten and spoiled grapes, otherwise the wine is acidic and poor taste;
4, grapes need to be crushed and then loaded into the container, which is conducive to the dissolution of the beneficial substances;
5, grapes should not be rinsed too much, the power of fermentation comes from the skin of the wild yeast;
6, the fermentation process can not be contacted with raw water, in order to prevent the infection of stray bacteria, resulting in the failure of fermentation;
7, the whole process can not contact iron and copper tools, which will bring iron and copper rupture disease;
7, the whole process to avoid direct sunlight, the temperature is best within 35 degrees.