A simple method of making wine at home 1. Selection of raw materials: You can choose grapes produced by yourself or commercially available, which contain more sugar and acid, strong fragrance and beautiful color. Rushan grape series varieties are even better. Note: I have never used mountain grape. For ordinary grapes, choose those with good fruit shape and juiciness. Tips: 1. What grapes can be used to make wine? Home-made wine is about adapting to local conditions and entertaining yourself. There are no special rules for grape varieties. You can play with them as long as they are grapes. If conditions permit, choose 3 or 2 grape varieties to brew at the same time every year (that is, prepare more Just a few containers), you will feel the influence of different grape varieties on wine style more deeply through comparison. Red grapes must be used to make red wine. The darker the color (purple black), the better, the higher the maturity, the better. Red skin and red meat are better; white wine should use white (green) grapes or red skin and white meat grapes (pressed before fermentation). Peel). The alcohol content of wine is converted from the sugar contained in grapes. The color of red wine comes from the pigments contained in the skin and flesh of grapes. Therefore, you should try to choose ripe, fresh, clean and hygienic grapes for making wine. If you can buy special wine grapes in the home wine production area, it will be a good thing to compare your home-brew wine with the wine bought in the store. Common red wine grape varieties include: Cabernet Sauvignon, Cabernet Franc, Carbernet Gernischet, Merlot, Carignane, and Noir. Pinot Noir, Gamay (Gamay Noir), Syrah, etc.; Common grape varieties for white wine include: Riesling, Italian Riesling, Chardonnay, Sauvignon Blanc (Sauvignon B1anc), etc. In addition, rose-flavored table grapes with red skin and white flesh are also often used in the brewing of white wine (fermented after peeling) and rose red wine (fermented with skins), and the aroma of the finished wine is very special. As for the styles and characteristics of wines produced from different grape varieties, there are many introductions to wine grape varieties on the Internet, so I won’t introduce them one by one here. 2. Do you need special tools and special dressings? Not required. Bottles, cans, buckets, and vats can all be used as containers. For a small amount of viewing testing, it is recommended to use transparent glass bottles, Coke bottles, and mineral water bottles. To prevent the wine from oxidizing due to excessive contact with air, it is best to use a container with a lid with a small opening, or wrap it with a plastic sheet and poke a small hole. Note: My experience is to use large Coke bottles or large mouth sports drink bottles (for example: Activation, Pulse, Suntory and other beverage bottles). The advantage of a large Coke bottle is that it has a large capacity, just a few bottles are enough, and it is more convenient and economical to remove sediment in the early stage of storage. Disadvantages: The bottle mouth is small, making it inconvenient to fill and pour wine with scum. Large-mouth sports drink bottles are the opposite of large Coke bottles. They have a small capacity and require a row of bottles to brew a little wine, but they are convenient for filling and pouring when there is scum. After filling, just put the bottle cap on gently. Do not tighten it tightly, otherwise, the gas produced by fermentation will easily accumulate in the bottle. Yeast, fining agents and other auxiliary additives should also be used as little or as little as possible, but SO2 plays a vital role in the long-term preservation of wine. 3. Is it better to use a plastic bucket or a jar? There are no rules when it comes to fermentation utensils. Food-grade non-toxic plastics and jars can be used. Of course, glass bottles, porcelain, and stainless steel jars are better. Avoid contact with iron, copper, tin and other metals. 4. Do grapes need to be cleaned with detergent? don't want. Washing will destroy a large amount of the natural yeast on the grape skins, making it difficult to start the natural fermentation. If there is no taboo against chemical pesticides, even rinsing of grapes should be avoided as much as possible. Because of alcohol’s natural disinfection ability, you don’t have to pursue living in an absolutely clean vacuum, and avoid talking about discoloration of microorganisms.

If you must wash, try to reduce the intensity of washing and dry as soon as possible before crushing and brewing. Note: Try to wash and remove dust. If you buy grapes from outside, soak them in water for 20 minutes after washing them to remove some of the pesticides. 2. Juice preparation and adjustment: 1. Crushing and destemming: Sort the raw materials before crushing to remove moldy fruit. Remove the fruit stems before or after crushing. The grapes should be crushed thoroughly without damaging the seeds. For fruit stems and fruit stems, any part that comes into contact with the juice when broken cannot use iron or copper products. It is better to use hard wood, pure aluminum and stainless steel. 2. Adjust the sugar content of fruit juice: 1-2 taels per kilogram of crushed fruit pulp. You can first dissolve the sugar in a small amount of fruit pulp, and then add it to the entire fruit pulp. You can also heat the pulp to 60°C (not exceeding this temperature) (Note: Check the relevant posts and wine brewing textbooks and there is no such heating method. It may be applicable in winter. I would like to remind mountain friends to use this method with caution). to increase the solubility of sugar. You can also add sugar in batches. Tips: 5. Do grapes need to be destemmed and crushed before being put into cans (bottles)? need. The contact between grape juice and grape skins helps the natural yeasts on the skins to breed and quickly start fermentation. Just squeeze the red wine to the extent that it is broken, to avoid mashing it into a paste and causing trouble for later filtration. White wine needs juice to ferment, and crushing and pressing is of course to squeeze out the last drop of juice. Note: Some people asked: Should I use a juicer or blender to crush it? My experience is the same as mentioned in the tips, just squeeze it. An example of the degree of brokenness: grab a few grapes and squeeze them, that’s it. If you feel that your hands are not hygienic, you can break them like this: put a few grapes in a plastic bag, and you can use any method that is not illegal, does not violate socialist public ethics, and does not infringe on the legitimate rights and interests of a third party, such as pinching, squeezing, and crushing , grab, hit, throw, throw, elbow, head-butt, punch, and kick to break it. While brewing "God's Water", we do not forget to promote our Chinese martial arts. :) 7. How much is appropriate in the container? The early alcoholic fermentation will produce a lot of gas, and the grape skins will float in layers above the wine. During the insurance period, there should be about 30% remaining space in the container to prevent the precious wine from overflowing. Fermentation progresses from start (a small amount of bubbling) to intense (a large amount of gas escapes) to weakening (a sharp decrease in foaming) to quiescence (fermentation is completed). This stage lasts about 1 week. For red wine, later malolactic fermentation (not necessary) will reduce the acidity of the wine and make the wine softer and more delicious. When the temperature is appropriate (above 20 degrees), the wine after alcoholic fermentation will naturally start malolactic fermentation (malolactic fermentation cannot start normally in many cases). At this time, the skin residue has been filtered out, the bubbles are fine and clean, and it is not as intense as alcoholic fermentation. Just leave 10% space above the container. Try to avoid the intervention of air and at the same time discharge the gas in the container. If possible, a simple one-way valve can be used to control the gas to only go out or not. This stage takes about half a month. If malolactic fermentation is not started that year, the bottle can be filled and stored in a sealed container. The wine will precipitate tartarite (rice-grain-sized, crystal-like) at low temperatures during the winter, reducing the acidity of the wine. When the temperature is right next year, use the siphon method to remove the precipitate. Expect malolactic fermentation to kick in naturally. Temperature is often the determining factor in malolactic fermentation of wine. 3. Fermentation. Wash and sterilize the fermentation container, pour in the crushed pulp, the amount does not exceed 4/5 of the volume of the fermentation container, and then allow it to ferment naturally indoors. It is best for the fermentation container to be airtight and install a fermentation tube so that the carbon dioxide in the container can be emitted but external bacteria and air cannot enter. During the fermentation period, observe regularly every day and find that the temperature rises, a large number of carbon dioxide bubbles are produced, and the skin residue floats to form a wine cap. At this time, stir once a day to push down the wine cap. After that, the fermentation gradually weakens and the temperature of the fermentation liquid gradually weakens. Cool to room temperature. The carbon dioxide bubbles decrease and become almost calm, the wine cap sinks and the juice begins to clear. During this period, the temperature is high for a short time and the temperature is low for a long time. 8. What are the principles for adding sugar? Whether and how much sugar needs to be added is calculated based on the final alcohol content and the sugar content of the grape raw materials. Generally, 17 grams of sugar/liter can produce 1 degree of alcohol.

The highest alcohol content that natural brewing can achieve is 15 degrees. The sugar content of grape juice is low - the alcohol content is low and it is difficult to preserve; the sugar content is too high - the fermentation is incomplete and sweet wine is produced. 9. So how long should you wait between adding sugar? How many times a *** should be added? If the grapes are not very mature and have low sugar content, the wine produced in the future will not reach 12 degrees of alcohol, which will affect the taste and preservation of the wine. At this time, you can consider adding sugar. Every 17 grams of sugar/liter is added to produce 1 degree wine. Generally, 34 grams of white sugar can be added per liter of grape juice to increase the wine by 2 degrees. If the grapes are too immature, you can consider adding 68 grams of sugar/liter. Produces 4 degrees alcohol. For example, Germany is too cold and has low glucose content, so it can only make 7-degree wine. The law allows the addition of 68 grams to 11-degree wine, while France's Bordeaux can only add 34 grams to reach 12-degree wine, and this must be approved by the state. Adding sugar should be done two days or three days after the fermentation starts. At that time, the fermentation is most vigorous, the yeast content in the wine reaches its maximum, and the yeast activity is strong. Adding sugar at this time is conducive to a more complete fermentation, leaving no residual sugar, and ensuring the stability of the wine. . The remaining sugar will be broken down by lactic acid bacteria and cause a pungent and bitter taste. Add sugar in two steps, 1-2 days apart. The above is for red wine, while white wine can retain 8 grams of residual sugar in a semi-dry form. However, malolactic fermentation should be avoided for white wine. Immediately after alcoholic fermentation (5-6 days), separate the wine lees, fill the container, cool it to 17 degrees, and add SO2 to seal the container if possible. "Malolactic fermentation" refers to red wine. It is a conversion of acid and does not produce alcohol. 10. Should all the sugar be added during fermentation? Is honey or rock sugar better? It is best to add sugar in batches. Too high a concentration of sugar will affect the reproduction of yeast. Because the rock sugar particles are too large, it will affect the melting. The effect of rock sugar is actually not as good as that of white sugar. Of course, honey can be used, but honey has a high water content and also contains other substances. microorganism. 11. Should it be sealed during fermentation? Do grapes need to be aerated after being put into the can? Do not seal. Needs to be slightly breathable. Fermentation requires oxygen, and at the same time a large amount of CO2 is released. Excessive sealing may cause an explosion. Because the fermentation process is not a simple equation, there are multiple equations. The yeast itself needs micro-oxygen to reproduce, and the combination of pigments and tannins to form a stable color requires the participation of oxygen, otherwise the color will degrade. This is the reason for the open pouring tank in the large industrial production process. In addition, the ventilation of the pouring tank can also remove the reduction in the wine. The odor of hydrogen sulfide is caused by the fermentation of the yeast itself, which will generate SO2 by itself. If oxygen is not provided, the odor will be restored. This is a process summary derived from the combination of theory and practice. Note: The screw cap can be tightened lightly, and the non-screw cap can be left floating. (Applicable only during fermentation) 12. Do you need to stir during the first fermentation? want. Usually 2-3 times a day, the floating grape skins are pressed into the wine to help soak out the tannins, pigments and other phenolic substances on the grape skins. 13. How long does the fermentation period usually take to complete? About 25 days. The first step is the fermentation of glucose into alcohol. There are obvious bubbles. The amount of bubbles increases from small to large, and then from large to small. It takes about a week. The second step is the fermentation from malic acid to lactic acid for red wine. Fermentation, the bubbles are fine, uniform and clean, and it also goes through a less-more-less process, which takes about half a month. 15. What is the ideal temperature for the fermentation process? Red wine is controlled at 25-30 degrees, and white wine is controlled at 18-20 degrees. 14. When do the skins and liquid of red wine separate? The skins and dregs should separate about 5 days after the fermentation starts (obvious bubbles rise). Discard the filtered skins and keep the wine. For the initial filtration (separation of skins and residues), clean cloth or stockings can be used (everything is hard work, don't forget to squeeze out the remaining wine in the skins and residues). 15. Do white wines need to be peeled before fermentation? Should white wine peeling and pressing be done quickly? Is there any easy and good way? Crush white grapes to extract juice and remove the skins. In order to reduce the content of suspended solids and phenolic substances in grape juice. It is best to crush and extract the juice in an oxygen-isolated operation to prevent oxidation of the grape juice. If the quantity is small, pick the grapes and put them into a transparent shrink food bag, remove the air, seal it, or with the mouth facing up, press the grapes inside the bag with your palms so that your hands will not be stained with juice and isolated. air, then pour the juice into the container.

If the bag is large, step on it with your feet. If the bag is strong, you can use it several times. 16. Does home-brewed white wine require low-temperature fermentation? The temperature should be strictly controlled at 18 to 20 degrees. 17. How long can home-brewed wine be stored? Do I have to strain out the skins when storing? Since home-brewed wine does not use industrially produced yeast and clarification techniques, the wine will contain harmless and healthy traces of bacteria. It should be stored at low temperatures and under light conditions, and shared with relatives and friends within one or two years. *Enjoy. Of course, if your grape raw materials are of high quality (grape variety, maturity, sanitary conditions, climate of the year, etc.), it does not rule out that you can make good wine that can withstand aging. After alcoholic fermentation, the skin residue should generally be filtered after about a week. Generally, you can drink it after 1 month. It is best to drink it after 3 months (winter) after a period of oxygen isolation, low temperature, standing, sedimentation and filtration. For filtration in the later stage of disgorgement, you only need to let it sit for a period of time, then use siphoning to filter out the upper clear wine liquid and fill the bottle (to minimize the air in the container), store it in a sealed (oxygen-proof) store, and discard the sediment at the bottom. 18. Why filter? The skin is nutritious, but home brewing doesn’t care about appearance but only quality? The first is functionality. The basic functions of wine: relaxing nerves, stimulating people, and creating atmosphere. This is the choice between a glass of beautiful color, clear senses, and beautiful shape of the wine glass and a large bowl of mushy porridge floating in an old and ugly color with the same physiological effects. Second is the principle. The process from grapes to wine is a fermentation process from sugar to alcohol, and this process is completed intensively over a period of time. After the sugar in the grapes is converted into alcohol through the fermentation process, the sweetness disappears and the alcohol content is determined, regardless of the presence or absence of skin residue. Filtration is necessary after the first fermentation. There are many things in the skin residue that are not good for the wine, and there are also many miscellaneous bacteria. In addition to aesthetic reasons, they have a great impact on the stability of the wine. Finally, there is the concept. Liquor is made from grain. Drinking a glass of wine is not the same as eating a bowl of rice. Similarly, drinking a glass of wine is definitely not the same as eating a bunch of grapes. Its ingredients have undergone qualitative changes. Wine is a natural product given to mankind by God, and it is an alcoholic drink that can be enjoyed without adding any additives. But drinking is different from taking medicine. Wouldn’t it be better to be more aesthetic and romantic at home? 19. Should all the sugar be added during fermentation? Is honey or rock sugar better? It is best to add sugar in batches. Too high a concentration of sugar will affect the reproduction of yeast. Because the rock sugar particles are too large, it will affect the melting. The effect of rock sugar is actually not as good as that of white sugar. Of course, honey can be used, but honey has a high water content and also contains other substances. microorganism. Add too much sugar during brewing and you get a sweet wine. However, wine contains high sugar content, high residual sugar content and high consistency, which not only adds difficulty to the wine-making process and affects the clarity of the finished wine, but also causes microbial reproduction, making the wine easy to spoil, making it difficult to preserve and other consequences. If you like to drink sweet wine, you can temporarily add sugar, juice or honey to dry (not sweet) wine according to your own taste when drinking. It is very convenient to get the sweet wine you like. Of course, if the sugar content of the grape raw material itself is high enough to make sweet wine, you must not refuse this rare opportunity! 20. I like to drink high-alcohol wine, but I also want to enjoy the health-care effects and taste of wine. What should I do? Brandy is distilled from low-alcohol wine. Wines with high alcohol content are easy to store. For those who like to drink with a higher alcohol content, after the wine is brewed, add an appropriate amount of brandy or white wine, then fill the bottle and seal it for storage. 21. Where can I buy small packages of wine-making accessories (yeast, pectinase, etc.) for home-brewed wine? If you need wine-making auxiliary materials such as wine yeast, pectinase, tannins and fermentation aids, you can contact: Email: lxinbang@jatou.com Mobile: 13910966127 22. Equipped with simple testing tools, you can become an expert home-brewing master^ _^: Hydrometer - used to measure the sugar content of grape juice and estimate the alcohol content of wine, with a measurement range of 0.9000-1.100.

If the measurement range does not exceed 0.9-1.1, two hydrometers of 0.9-1 and 1-1.1 can be used, which are used in stages according to the wine condition during the fermentation process; Measuring bucket - used to measure the sugar content of grape juice and the alcohol of finished wine The degree and height should be matched with the hydrometer, 250ml will do. These two items are sold in ordinary laboratory supply stores. Just imagine, during the fermentation period, you can smell the aroma of grapes and wine slowly floating around your home every day, and watch with your own eyes the great grapes magically turn into noble wine as the bubbles rise. Then you can predict whether the wine God gives you will be strong or weak. Indifferent, does this kind of confident expectation make people more happily intoxicated?