Preparation materials: 6 kg of red grapes, sugar 1 kg, pectinase 1 g (wine clarifier)?
Production steps:
1. Stir-fry the grapes with scissors instead of pulling them by hand to prevent the pulp from being polluted.
2, put a handful of flour, gently stir by hand, and then use water twice. Don't wash the frost off the grapes.
3. Wash the grapes and control the dry water.
4. Squeeze the dried grape skin, mix the meat with white sugar and pectinase, and put it in the jar.
5. Cover it with a breathable cover, because a lot of gas will be produced during fermentation.
6. The second day of fermentation. Grape juice is oozing out.
7. On the third day of fermentation, you can see that there are bubbles on the surface, a little more water below, and the color of the grape skin is somewhat dyed.
8. After a week of fermentation, open the lid and you will smell the good wine. The wine is below, there is almost no water on it, and no bubbles are produced.
9. The wine residue on it looks as if it has lost its color.
10, just suck the wine out with a long tube. Wine does not need to be filtered twice after pectinase is used.
1 1. Cover with a sealed lid and conduct secondary fermentation for one week. Fermented wine can be packaged into small bottles and sealed for storage.
12, the clarified wine is ready.