Home-brewed wine does not need to be boiled and can be drunk directly after brewing. \x0d\The method of making wine is as follows:\x0d\Materials:\x0d\\x0d\Grapes 10kg White sugar 2kg\x0d\Production process:\x0d\Selection of materials:\x0d\As the saying goes, delicious grapes cannot make good wine For wine, it is better to choose red skin, sour and astringent wine. It would be ideal if you could buy brand-name grapes for winemaking, but real grapes for winemaking are not commercially available. When purchasing grapes, choose those that are ripe, plump, and disease-free. The darker the skin color, the better. \x0d\\x0d\Wash the Grapes\x0d\ Since pesticides are likely to remain on the grape skins, the process of cleaning the grapes is very important. Generally speaking, it is best not to wash the purchased grapes, because the fermentation of homemade wine relies on wild chemicals attached to the surface of the grapes. Yeast microbial fermentation, if you want to wash, it is best to rinse the whole bunch. Do not scrub with your hands, let alone use a brush, and do not disinfect the grapes to ensure the survival of wild yeast. In the industry, grapes are not washed. Many large wineries have their own plantations, and the use of pesticides and chemical fertilizers is strictly prohibited. If pesticides are used on grapes on the market, there will be spots on the skin. \x0d\\x0d\Drying grapes\x0d\After washing the grapes, put them in a basket to fully dry the water, or hang them up to dry. \x0d\\x0d\Choose a container\x0d\The wine jar can be a ceramic jar or a glass bottle, but plastic containers are not recommended because plastic is likely to react chemically with alcohol and endanger human health. You can choose a large-capacity medical jar, preferably one that can hold 15-20 kilograms of grapes. Because it is a glass bottle, you can clearly see the fermentation status inside. \x0d\\x0d\Bottling\x0d\First fermentation: The crushing method is very simple, just crush the grapes, just separate the skin and flesh, put the skins and seeds together, and fill it to two-thirds of the container That’s it (the remaining space is left for the grape skins to rise during fermentation)\x0d\\x0d\Fermentation\x0d\ Fermentation is the process of producing alcohol and carbon dioxide from the sugar in the grape skin juice through the action of yeast, which is the precursor of red wine. During the fermentation process, the skins and juice are mixed together, and the yeast has been incorporated into the juice when the grapes are crushed. Because yeast exists in the white frost on the grape skins, yeast does not need to be added during fermentation of homemade wine. The fermentation temperature is preferably between 15 and 25°C and should not exceed 35°C. However, fermentation in a small container is easier to dissipate heat and can generally reach no more than 32°C. After the skin juice is loaded into the container, fermentation can usually begin in one day. . The liquid surface is calm at first, and weak carbon dioxide bubbles are produced at this time, indicating that the yeast has begun to reproduce. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a cap. When you taste the juice, the sweetness gradually decreases. , the smell of wine gradually increases. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. This will prevent the grape skins from growing mold and becoming sour, and at the same time, the pigments on the skins can be immersed in the juice. Yeast is facultatively anaerobic and produces alcohol when oxygen is insufficient, so it must be kept sealed to make fermentation more vigorous. After the climax, the fermentation momentum begins to weaken. At this time, sugar can be added. The sugar is dissolved with the original grape wine, rather than hydrated sugar before adding. After the white sugar is completely dissolved, the fermentation continues in the container. Finally, the carbon dioxide is released until it is weak and It is close to calm, the alcohol smell is very strong, the sugar content is reduced to less than 1%, and the juice begins to become clear, which is the end of fermentation. Press and separate the skin juice. \x0d\\x0d\Sugar addition\x0d\ Fermentation is a process in which microorganisms consume the sugar in grape juice and secrete alcohol. Grapes used for winemaking generally contain 13-15 grams of sugar per 100 grams. According to experience, each gram of sugar can produce The alcohol is about 0.6 degrees, so the sugar in the grapes alone can only make wine with 8-9 degrees. To make wine with 12-15 degrees, it is obviously necessary to add sugar. \x0d\Sugar can be added according to the ratio of 10 kilograms of grapes and one kilogram of white sugar. The resulting wine will be about 10 degrees, similar to the dry red sold in the market. Sugar is usually added in several batches. For the first time, add half of it 24 hours after loading the grapes, and add the rest after 3-4 days depending on the fermentation situation. \x0d\ Generally, adding 17 grams of sugar per liter of grape juice can increase the temperature by one degree. In addition, it is not ideal to use rock sugar, because this kind of crystallized sugar dissolves slowly, which will cause uneven sugar concentration in the grape juice for a period of time, which is not conducive to balanced fermentation. \x0d\After bottling the grapes, cover the bottle tightly (don’t cover it tightly, leave an air outlet, as long as no dust gets in), and place it in a warm place to wait for the grapes to ferment naturally.

There are natural yeasts on the grape skins, so we don’t have to worry about fermentation strains. Households in the Northeast have heating, and the room temperature is around 18°C, which is very suitable for making wine. Generally speaking, bubbles can be observed in the bottle 24 hours after bottling. Later, the juice in the grapes will separate, the grape skins will float, and the foam will gradually increase. At this time, use a spoon to stir twice a day to press in the exposed grape skins so that the grape skins can be fully soaked in the grape juice\x0d\ Our traditional method is to ferment the skins and seeds together. The red pigment in the skin is used to increase the red color, and the tannins in the skin and seeds are used to increase the astringency. Therefore, the redder and purple the color of the grape skin, the darker and more beautiful the wine produced. \x0d\After about a week of fermentation, the fermentation will stop naturally after all the sugar is consumed, and the peel will no longer float up, which is when the fermentation stop point is reached. However, if too much sugar is added, the fermentation stop point will not be reached after 7 days, the yeast is still multiplying and fermenting, and the wine is still emitting a large amount of carbon dioxide bubbles. If it is sealed immediately at this time, the pressure in the bottle will increase during post-fermentation, which may cause Pop the cork and the wine will squirt out. So wait until the wine stops emitting a lot of bubbles before sealing. \x0d\\x0d\Separation of residue liquid\x0d\After reaching the fermentation stop point, the grape skins float on top and the color changes from dark to light. The grape seeds and most of the grape flesh residues sink to the bottom of the bottle. At this time, the residues should be removed Separate from the wine. The specific method is to first use a siphon to suck out the wine in the middle, then put the residue into gauze, squeeze it with your hands from light to heavy, and then twist it like twisting clothes to make the wine in the residue basically drain away. Finally, mix all the wine together and put it into a wide-mouth bottle to continue fermentation. The wine will be very turbid at this time, so you don’t have to worry about it. The wine at this time is called Yuanjiu. \x0d\\x0d\Secondary fermentation\x0d\ The secondary fermentation will produce a small amount of fine foam, and it will be basically completed after 2 to 3 weeks. The wine will be particularly clear (not as good as the purchased one, but no clarifier is added), 2 The secondary fermentation does not rely on yeast fermentation, but malolactic fermentation, so a large amount of carbon dioxide will not be produced, the pressure in the bottle will not continue to increase, and there is no danger of the bottle exploding. Therefore, try to fill the container as much as possible and tighten the bottle cap\x0d\It is recommended not to add egg white for clarification (if stored for a long time, the taste will not be fresh enough)\x0d\After unsealing it after 20 days, you can find that the wine becomes clear and there is a layer of sediment at the bottom, which is yeast The "corpse" and impurities after completing the historical mission are industrially used to make yeast paste. \x0d\The pure wine liquid in the upper layer is then purified and filled by siphoning or filtering. It is best to store it in a small bottle. A 1.5-liter old wine bottle is ideal. A 2.25-liter plastic bottle for "Coke" is also good. The bottle should be filled full and the bottle cap should be tightly closed, and then put it at home. A place with relatively low temperature (it is said that the ideal storage temperature is 13℃). Whenever you want to drink, just take out a bottle, or you can add a little white wine (such as Erguotou) to the wine.