Grapes can be used to make wine, but it does not mean that all grapes can be used to make wine, and the wine produced will taste good. So, can summer black grapes make wine? How to make wine from summer black grapes?

Can summer black grapes be used to make wine?

The best grapes for making wine are of course professional wine grapes, but it is difficult to buy wine grapes on the market, so we choose fresh grapes. Grape. There are many varieties of table grapes, including Ping Pong grape, Summer Black, Beauty Finger... In the past, Ping Pong grape was the most common. Since Summer Black was introduced to the country by Zhangjiagang people, sales have been rising steadily, so that many vineyards now only plant Summer Black. Got it!

How to make wine with summer black grapes

1. Clean and dry the wine-making container.

2. Remove bad and deflated grapes from the grapes, soak them, then rinse them and dry them until there are no water droplets on the surface. Do not rub it with your hands when washing, because the white frost on the grape skins (which contains a large amount of wild yeast) is used for fermentation.

3. Wash your hands, crush the grapes, squeeze the grape flesh into the main fermentation vessel, and then put the grape skins into the fermentation vessel. Never throw away the grape skins. First, there are wild yeasts on the grape skins, which can start natural fermentation. Second, the wine needs the color of the grape skins.

4. When the grapes are loaded to about 70% of the capacity of the fermentation vessel, stop loading the grapes and cover the lid, but do not tighten it completely. During fermentation, a large amount of carbon dioxide gas will be produced. If it is overfilled, the precious wine juice will overflow; if the lid is tightened too tightly, the bottle may explode; in addition, grape fermentation also requires trace amounts of oxygen.

5. Place the fermentation vessel filled with grapes in a cool and ventilated place. After the grapes are put into the fermentation vessel, fermentation will start within about 12 hours, which is manifested by the production of more bubbles in the grape juice.

6. After the fermentation starts, use a wooden stick or chopsticks to press the grape skins into the wine twice a day, and then close the lid.

7. Within one to two days after the fermentation starts, add rock sugar or white sugar equivalent to 1/20 of the weight of the fermented grapes. For example, half a catty of sugar for 10 pounds of grapes. Dip the sugar into the grape juice and stir evenly. . The function of adding sugar is to increase the alcohol content. Generally, adding 17 grams of sugar per liter of grape juice can increase the alcohol content by one degree.

8. Three to four days after the fermentation starts, add rock sugar or white sugar equivalent to 1/20 of the weight of the fermented grapes, that is, the total weight of the two sugars added is 1/10 of the weight of the grapes. Mix well.

9. Wine fermentation generally requires 6 to 8 days at room temperature. When there are very few bubbles in the fermentation vessel, and basically only the colorless grape skins and grape seeds remain, and the wine tastes basically devoid of sweetness, it means alcoholic fermentation is complete.

10. When the alcoholic fermentation is completed, first use the siphon method to pour the wine juice into the secondary fermentation vessel, and then throw away the remaining grape skins, seeds and grains. Pay attention to leaving a 1/10 gap in the secondary fermentation vessel, and do not tighten the lid too tightly, and place it in a cool place.

11. The wine juice at this time is relatively turbid and the color is not very good-looking, but it already tastes like dry red wine. When the temperature is greater than 22 degrees, the wine will undergo secondary fermentation. At this time, malic acid and lactic acid fermentation are mainly performed, and alcohol is no longer produced.

12. A small amount of white and delicate foam will rise during the secondary fermentation. After two to four weeks, the secondary fermentation is basically completed and the wine becomes clear. Use the siphon method to pour the wine into other containers, fill them as much as possible, and tighten the lid. The wine at this time is called grape wine, which is a complete dry red wine. Throw away any remaining sediment.

If you are not going to drink it right away, you can add a little high-grade liquor without any foreign smell to the wine and store it in the refrigerator. Such wines can generally be stored for two years.

Warm Tips

When the temperature is high in summer, the wine will be brewed in 21 days; if the temperature is low (less than 30 degrees), the wine can be brewed for a few more days. It should be noted that the longer the wine is brewed, the stronger the flavor will be; after the wine is brewed, the longer it is left, the stronger the flavor will be. I don’t like wine that is too strong, so even if the temperature is not high, open the bottle and filter the residue within 26-7 days at most.

After the wine is brewed, the grape seeds, grape skins, and fermented pulp must be filtered out. This requires filtering the residue.

I bought a colander as a tool for filtering the residue; some people can also use gauze to filter it; anyway, make do with the simple things. If you have something at home that can be used to remove the residue, just use the original method, make the best use of everything, and just keep the wine. It should be noted that the tools for filtering residue must be strictly sterilized to avoid bringing bacteria into the wine.