2. Remove the bad beads and deflated beads from the grapes, soak them, then rinse and dry them until there are no beads of water on the surface. Don't rub the grapes with your hands when you wash them, because fermentation takes place using the white frost on the skins of the grapes (which contains a lot of wild yeasts).

3. Wash your hands well, pinch the grapes and squeeze the flesh into the main fermentation vessel, then put the skins into the fermentation vessel as well. Never throw the skins away, for one thing, there are wild yeasts on the skins that can kick-start natural fermentation; for another, wine needs the color of the skins.

4, when the grapes to about 70% of the capacity of the fermentation vessel, stop loading grapes, cover the lid, but do not completely tighten. Fermentation, will produce a lot of carbon dioxide gas, if overfilled, will be valuable wine juice overflow; lid screwed too tight, may produce bottle explosion; in addition to the grape fermentation also need a trace of oxygen.

5, will be filled with grapes in the fermentation vessel in a cool, ventilated place. Once the grapes are in the fermentation vessel, the fermentation will start in about 12 hours or less, which is indicated by more bubbles in the must.

6. After the fermentation has started, the skins are pressed into the wine twice a day with a wooden stick or chopstick and then covered.

7, one to two days after the start of fermentation, put quite with the weight of the fermented grapes 1/20 of the rock sugar or white sugar, such as 10 pounds of grapes to put half a pound of sugar, sugar immersed in grape juice and stirred well. The role of sugar is to improve the alcohol, generally 17 grams of sugar per liter of grape juice per addition can be increased by one degree.

8, three to four days after the start of fermentation, and then put into the equivalent of fermented grapes weight 1/20 of the rock sugar or white sugar, that is, the total weight of the two put the weight of sugar for the grapes weight 1/10, stir well.

9, wine fermentation generally need to ferment at room temperature for six to eight days. When there are few bubbles in the fermentation vessel, and basically only the colorless grape skins and seeds remain, tasting the wine is basically no sweetness, indicating that the alcoholic fermentation is complete.

10, when the alcoholic fermentation is complete, first use the siphon method, pour the wine juice into the secondary fermentation vessel, and then throw away the remaining grape skins, seeds and lees. Note that the secondary fermentation vessel to leave 1/10 gap, the lid should not be screwed too tightly, placed in a cool place.

11, at this time the wine juice is more turbid, the color is not very good to see, but drink already when the taste of dry red wine. At temperatures greater than 22 degrees, the wine will produce a second fermentation, this time mainly malic acid, lactic acid fermentation, no longer produce alcohol.

12, the secondary fermentation will have a small amount of white delicate foam rise. After two to four weeks, the secondary fermentation is basically complete, the wine becomes clear, using the siphon method to pour the wine into other containers, try to fill, the lid screwed. At this point, the wine is called a raw grape wine, and is now a dry red wine in the full sense of the word. Throw away any remaining sediment.

If you don't drink it right away, you can add a bit of high white wine with no off flavors and store it in the refrigerator. Such wines can usually be stored for up to two years.

Fourth, notes:

1, all types of containers must be washed, grapes in the winemaking process can not touch the oil, iron, copper, tin, etc., but can be exposed to clean stainless steel products.

2, in the fermentation, the lid of the fermentation vessel must not be covered to prevent the explosion.

3, don't put more sugar, that will affect the fermentation process and produce components we don't want, if you want to drink sweet wine, you can add sugar when drinking after the fermentation is completed.

In the kitchen larder? Or in that spotlight-lit wine cooler in the living room? Just let it stand with the Louis XIII to show that it is cherished!

Wait! Take a walk around the house and see which corner of the space fits the following criteria:

First of all, it can't be too bright. Light can make a difference to the quality of the wine, and swimming light is especially harmful. Avoid places where you might be exposed to direct light and sunlight; windows and spotlights are not good places to stay.

Then, look at where it is more peaceful, next to the TV, next to the speakers are too noisy, the wine needs to sleep well before opening the bottle, in order to make it grow into a beauty, it is best to make it dream all the time, and then to wake up to the moment it will be round and beautiful.

Finally, there is a smell of the place should also be avoided, the shoe cabinet, although cool and breathable. Of course, when not containing shoes can be considered, do not put the wine and durian, perfume seat, stinky tofu together, unless you love these flavors.

The remaining places to consider for the time being are under the bed, a corner of the bookcase, a ventilated and airy pantry, and, of course, make sure that there are no shoes or durians in there. If the wine is encapsulated in cork, it should be placed diagonally or lying down to avoid making the cork too dry or wet, so that the mold in the air into the cork, making the quality of the wine deteriorate, the ambient humidity should be maintained between 50% - 75%. If the wine is fitted with a screw cap, it can be put in a standing position, and basically there will be no problem with the quality of the wine being affected by the entry of air. Also, port, sherry, and sparkling wines, because they withstand the incoming air, are fine to be placed upright. If you're in the hot south, the safest thing to do is to put the wine in the refrigerator.

On the next page I'll show you what are the taboos of drinking wine