It is difficult to tell the true and false wines sold in the market. The expensive ones may not have quality assurance, and the cheap ones are even more afraid to buy them. Therefore, many friends will think of homemade wine in autumn, when grapes are picked in large quantities. Therefore, grapes are not only cheap, but also the sweetest. In addition, the ambient temperature is also very suitable for wine making. The wine brewed by ourselves is mellow and delicious, and there is no addition. So, what are the key steps in making wine at home? In fact, there are only three simple steps, namely cleaning, bottling and filtering, but there are still some small details that need attention. Let's see how to do it.
Homemade red wine
Required ingredients: 3000g of grapes, 0/50g of rock sugar/kloc-,appropriate amount of salt and flour.
Note: it is best to choose red grapes, and the varieties can be arbitrary. There is no need to buy too expensive grapes. The wine made from red grapes is red wine; Adding sugar to wine can speed up the fermentation of grapes and improve the alcohol content. White sugar and rock sugar can be used. Salt and flour are used when cleaning grapes to ensure that the grapes are clean and sterile.
Production process:
1, wash the grapes.
First, pick out the grapes with broken skin or insect spots, then pour them into a clear water basin, add a proper amount of flour, and gently rub them with your hands to wash off the dust and pesticide residues on the grape surface.
After taking out, put it in a clear water basin again, add a little salt, stir it by hand, let the salt melt, and soak the grapes for ten minutes to achieve the purpose of sterilization.
Take it out after soaking, and then wash it with clear water for several times. After taking it out, put it into a filter basin to control the water, and then spread it out to dry, and evaporate the excess water on the surface. This process is very important. There must be no excess water when bottling.
2. Bottle
Find a glass bottle, preferably wide-mouthed, and after cleaning, scald it with boiling water to achieve the purpose of sterilization.
Wash your hands, or put on kitchen gloves, crush the grapes one by one, and put them in glass bottles with belt pulp.
Remember not to fill the glass bottle, because the grape will produce gas during fermentation, which will cause the grape skin to float upwards, and it can be filled to about two thirds. After the operation is completed, add the rock sugar, cover it and shake it to make the rock sugar evenly distributed.
It should be noted here that the lid should not be tightened tightly, because grapes need a small amount of oxygen in the initial fermentation. It's easy to breathe. Later, I wrapped the bottle mouth with plastic wrap, and then stuck a few small holes in it with a toothpick.
3. Press the cap.
About five or six hours later, bubbles began to appear in the bottle, and then more and more, and the peel and pulp began to delaminate up and down. The peel floating on the upper layer was pressed down once or twice a day to continue fermentation. This pressing process was called capping. Remember to use clean and sterile tools, such as a clean spoon.
4, skin residue separation
Generally, by the fifth or sixth day or so, bubbles are no longer generated, indicating that the first fermentation process is completed.
Use a clean and sterile gauze or filter screen to separate the peel from the juice. The filtered juice has the taste of wine, and then put it into a clean and sterile glass bottle. At this time, the bottle should be filled with no air. Tighten the lid and put it at a low temperature.
The separated liquor can basically be drunk. If you want to have a better taste and a stronger aroma, you can put it at a low temperature and let it continue to ferment, usually for one month to six months. The fermented wine is fragrant and soft.
How's it going? Have you learned? Don't just eat the grapes directly. Self-brewed wine is pure in taste and has no additives. It is also very respectable for entertaining guests during the Chinese New Year holidays. Collect it and try it when you have time.
Tips:
Don't bottle grapes too full, because the grapes will produce gas during fermentation, which will cause the water to float up. It can be filled to about two thirds. When fermenting for the first time, don't tighten the bottle cap, because the grape fermentation needs a small amount of oxygen. You can wrap the bottle mouth with plastic wrap and punch holes with toothpicks. During the fermentation process, the grape skin floats, and the grape skin should be pressed into the water once or twice a day to continue the fermentation. The whole process container must be clean, waterless, oil-free and sterile to ensure that the grapes will not rot and deteriorate. That's all for today's sharing. Thank you for seeing it here. I'm a fitness life record. I share simple food production and life experience and skills every day. If you like it, please like it. Let's be friends. See you next time!