condiments

Grape 10 kg, sugar half a catty.

The practice of homemade wine

1. Cut the grapes one by one into figures with scissors. Don't break the skin, not at all, or it will affect the quality. Then, put the dust on the surface into the water. Don't rub it with your hands, let alone brush it, and don't disinfect the grapes. The white film on the surface was fermented to ensure the survival of wild yeast.

2. After the grapes are washed, put them in a basket to fully dry the water, or hang them to dry.

3. First fermentation: The crushing method is very simple, that is, the grapes are crushed, and only the skins and seeds are separated and put in two-thirds of the container (the remaining space is reserved for grape skins to ferment during fermentation).

4. Sugar is usually added several times. For the first time, half of the grapes are added 24 hours after filling, and the rest are added after 3-4 days depending on the fermentation situation. After the grapes are bottled, cover the bottle (don't cover it tightly, leave an air outlet, as long as there is no dust)

5. After a week or so, the fermentation residue is separated from the liquor, and the fermentation stops naturally when the sugar is consumed, and the peel does not float, that is, the fermentation stop point is reached. However, if too much sugar is added, the fermentation stop point has not been reached after 7 days, yeast is still multiplying and fermenting in large quantities, and wine is still bubbling with carbon dioxide in large quantities. If it is sealed immediately at this time, the pressure in the bottle will increase during post-fermentation, and the cork may be pushed open and the wine will be ejected. So wait until the wine stops bubbling a lot before sealing it.

6. The second fermentation will produce a small amount of delicate foam. After 2 to 3 weeks, the liquor is particularly clear. The second fermentation depends not on yeast fermentation, but on malic acid and lactic acid fermentation, so it will not produce a lot of carbon dioxide, and the pressure in the bottle will not continue to rise, so there is no danger of bottle explosion.

So try to fill the container and tighten the bottle cap.

7. The picture on the left shows that it is fermented for 1.5 months and then poured into a ceramic cup. It tastes good.

Cooking tips

Precautions for homemade wine:

1, all kinds of containers must be cleaned, and grapes should not come into contact with oil, iron, copper and tin during brewing, including stainless steel products.

2. When fermenting, the lid of the fermentation container must be tightly covered, but it must not be closed to prevent explosion.

Don't put too much sugar, it will affect the fermentation process and produce unwanted ingredients. If you want to drink sweet wine, you can add sugar when you drink it after fermentation.

4. Choose a reasonable container. During the brewing process, grapes should not be in too much contact with air, which is easy to oxidize grape juice and produce harmful substances. It is best to use non-metallic utensils, such as glass bottles and glass jars.

5. The amount of drinking should be controlled at about 50ml, and the best drinking time is 30min before going to bed.

6. Suggest 1-2 years to share homemade wine with friends and family. After all, it is not a professional winemaking. Due to various factors, if it is stored for too long, it will easily lead to the deterioration of wine. Of course, it does not rule out that it can brew good wine that can withstand aging.