If it is found that the grape skin floats and the juice overflows, stir it twice a day with a spoon and press the floating grape skin into it (called a wine cap) so that the grape skin is fully soaked in the grape juice. The fermentation process was intense for a few days, the temperature increased, and then gradually decreased to room temperature, the carbon dioxide bubbles decreased to near calm, the wine cap sank, and the juice color changed from deep to light to clear. This process is characterized by short-term high temperature and long-term low temperature.
After five to seven days, the grape skin floats on the liquid surface, and the grape seeds, pulp and residues sink to the bottom of the container. At this point, the first fermentation is completed, and then filtration begins.
Drinking homemade wine can not only avoid drinking fake wine, but also promote appetite, antioxidation, anticancer and sterilization. It is a good choice for homemade drinks. Self-brewed wine is divided into seven steps: selecting materials, washing and drying, removing stalks and crushing, adding sugar, canning, secondary brewing and bottling.
Extended data
Hazards of homemade wine;
1, easy to breed mold.
Grapes for wine-making need to have high maturity, no damage and no 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 moldy. So be sure to choose fresh grapes, and never buy grapes and store them at home for a few days before you start making wine.
Too much sugar is harmful to health.
In fact, most wines try to avoid sugar. In countries with developed wine, people have made rounds of hard exploration in order to make wine contain less sugar or even no sugar. However, in the process of home brewing, we choose to add more sugar to help fermentation. Wine itself is good for the human body, even people with diabetes can drink it, but if too much sugar is added, it is also harmful to the human body.
This container is prone to chemical reaction.
Usually, bottles, buckets and vats are used in brewing, and glass bottles, coke bottles and mineral water bottles are often used. In fact, it is best not to use plastic, stainless steel, aluminum tableware and so on. Pack wine to avoid chemical reaction and produce harmful substances. Glassware is the best choice for wine making.
4. Fermentation time and temperature can't be controlled.
Generally, home-brewed wine starts to be drunk within one month. However, in general, white wine needs 3-4 months of fermentation time, while red wine needs 1-2 years of fermentation time, and the fermentation temperature generally does not exceed 20 degrees. Home brewing, on the other hand, cannot guarantee time and temperature.
5, the phenol content is less.
As for the nutritional components, according to the identification of wine tasters, there are fewer phenols in homemade wine, which is still far from the real dry red wine. It's ok to drink homemade wine occasionally, but it's not suitable for regular drinking. If you want to drink the effect of health care, it is better to choose bottled wine produced by regular manufacturers.
6. Hide harmful substances.
Self-brewed wine may contain methanol and fusel oil, which has certain toxic and side effects on the body. At present, there is no process to remove methanol and fusel oil from home-brewed wine, so some people will have headaches and nausea after drinking their own brewed wine. Moreover, because the hardware is not up to standard, it is impossible to achieve the whole process of closed disinfection production, and it is difficult for home-brewed wine to meet the hygiene standards. E. coli may exceed the standard, leading to gastrointestinal discomfort.
reference data
Baidu Encyclopedia-Homemade Wine
People's Daily Online-US Food and Drug Administration issued a consumption reminder? Do not seal the container during the fermentation of homemade wine.