When shopping for grapes, you can pick some ripe grapes, even if they are a loose one does not matter. These grapes are, for one thing, easily and intelligently fermented, and for another, the price point is relatively low. Commonly, grapes, raisins and marmite are used to make wine.
● Step 2: Wash the grapes
Since the skin of the grapes is likely to have pesticide residues, the cleaning of the grapes is quite important, and it's best to be able to wash them one by one, and then rinse them again and again with tap water, as well as removing the rotten grapes. Some people like to remove the skin of the grapes after the wine, which is not bad, but less some of the unique nutrients of the skin of the grapes.
●The third step: drying the grapes
Put the grapes in a watertight container, and wait until the grapes are free of beads of water on the surface before pouring them into the wine jar.
●Step 4: Choose a container
The wine jar can be a ceramic jar or a glass bottle, but plastic containers are not favored because plastic is likely to have a chemical reaction with alcohol and produce some toxic substances that are harmful to human health.
● Step 5: pinch the grapes and put them into the container
After washing your hands, pinch the grapes directly, the operation is to grab a handful of grapes and make a strong grip, then put them into the wine altar, then put the sugar on top of the grapes, and the ratio of grapes and sugar is 10:3, i.e., 10 pounds of grapes to put 3 pounds of sugar (for those who don't like to eat sweetness, you can put 2 pounds of sugar, but you can't do without the sugar, as sugar is the fermentation of grapes (important factor).
●Step 6: Seal and store
Seal the jar, or if it's a ceramic jar, go to a store that buys yellow wine and order some wine clay, add water and paste it to seal the jar. After sealing, keep the jar in a cool place and don't turn it over or open the lid.
●Step 7: Unsealing
When it's hot, it takes about 20 days to a month for the grapes to ferment, and about 40 days for the wine to ferment in this season. After unsealing, you can drink the wine directly by pulling out the skins that are floating on the top. Note that if you prefer a stronger wine, just delay the opening time. After opening, don't forget to put the lid on the wine jar every time you ladle out the wine, so that the flavor of the wine doesn't evaporate.
Ingredients: three pounds of grapes, a pound of sugar
1, first of all, is to buy grapes, that is, the general giant grapes, do not have to buy a whole bunch of the whole bunch, buy the kind of a piece of the scattered down the cheaper and more cost-effective, as long as it does not rot on it (small rue to buy as little as 1 yuan a pound of it);
2, the grapes will be washed clean, in the purified water (if there is no pure water on the). with general tap water can also be) soaked for half an hour, and then the grapes will be taken up to drain the surface of the water;
3, the grapes into a clean container, all mashed, because the grapes are round, so mashed when it will run around, it is more troublesome (if there is a clean scissors, you can use scissors to cut the grapes, will be more than the pounding of the convenience of the some), but must try to mash, so that the The wine will come out more. Then pour the sugar in, stir well, try to stir for a while, let the sugar melt;
4, and then the mashed grapes, including all the things, sugar, grape skin, grape seeds, grape flesh and juice, together into a clean bottle. This bottle should be prepared in advance, must be thoroughly cleaned, it is best to use boiling water, the mouth of the bottle to choose not too large, in order to seal (small Yun used to fill the plastic bucket of pure water, of course, small Yun also do more). The volume of the bottle to be slightly larger, put the grapes into a certain gap, so that the grapes out of wine;
5, with plastic wrap will be sealed bottle mouth, and then sealed with a plastic pocket, and then tightened, placed in the corner of the home sun can not be;
6, the summer to put 12 days, the season now in Shanghai to put 15 days, the winter will be put 20 days la, do not normally harass her Oh;
6, summer to put 12 days, now in Shanghai to put 15 days, winter will be put 20 days la, usually do not go! Harassment of her Oh;
7, well, time to, take out the bottle, wow, you must be shocked, how long mold! Hey, in fact, do not be afraid, that is the grape fermentation pull. The bottle of water are poured into another clean bottle, this time to filter out the dregs of the oh;
8, will pour out of the first wine cover the lid, put in the refrigerator, do not move her. Two days later and then carefully take out, pay attention to try not to shake, this time you will see the bottom of the bottle is darker, that is the second dregs, will be above the lighter color of the part of the slow pouring out, this is the finished product!
Now you can drink it, but don't drink too much, the alcohol content of this homemade wine is higher than that of wines bought outside!
Another:
5 pounds of red grapes (to pick the good and excellent grapes, broken can not be), washed with cool water, cooled and dried, the grapes squeezed into the open mouth of the glassware or Coke bottle with 1 pound of sugar (according to the taste of discretionary increases and decreases), pay attention to the bottle do not fill too full! The first few days are not sealed, every day to put the gas produced by the fermentation, otherwise the coke bottle will be swollen bulging, dangerous ah ~ ~ (Oh, this point began to forget to say, thank you for reminding) and then sealed, preferably with wax, you can also use duct tape. 20 days after the can be, the taste of the dry red, oh, absolutely pure!
Method of production
1. Crushing. After rinsing the ripe red grapes with water, remove the fruit stalks and green grains, moldy grains, broken grains, etc., into the sterilized containers (small tank), squeezed or mashed by hand, but before operation shall be hands, sticks, containers, etc., washed with potassium permanganate water once, and then rinsed with water, and then go to the operation, in order to prevent contamination of stray bacteria, at the same time, pay attention to the use of metal, such as iron, copper, and other metal tools and containers (or with a clean aluminum spoon in the cup sterilized) to mash the grapes.
2. Fermentation. Fermentation is the sugar in the grape skin juice by the action of yeast to produce alcohol and carbon dioxide, red wine before the fermentation process is the skin juice mixed together, yeast in the grape crushing has been access to the juice, because of the white frost on the skin of the grapes there is a yeast, so homemade wines in the fermentation can be added without additional yeast. The temperature of fermentation is best at 15~25℃, and should not exceed 35℃, but fermentation with small containers, heat dissipation is easier wise, generally can reach no more than 32℃. When the leather juice into the container, usually after a day can begin to ferment. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, said the yeast has begun to reproduce, after 2 ~ 3 days there is a large amount of carbon dioxide release, the skin dregs floating into a layer of cap, mouth taste juice, sweetness gradually decreases, the wine flavor gradually increase. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks, which on the one hand prevents the grape skins from mildewing and becoming acidic, and at the same time, the pigment on the skins can be immersed into the juice and CO2 is discharged, so that the yeast can get oxygen and fermentation is more vigorous. After the climax, the momentum of fermentation began to weaken, this time you can add sugar, sugar is to use the original grape wine to dissolve, and do not use water to dissolve sugar and then add, and so the sugar is completely dissolved, continue to ferment in the container, and finally CO2 release to weak and close to the calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, the juice began to be clear, that is, for the end of the fermentation, the press, the separation of the skin and juice.
3. Pressing. The method of pressing is to use a clean cloth bag or gauze, for squeezing or twisting, red wine liquid that flows out, known as yuan wine.
4. add egg white clarification. 30 ml of original grape wine about add an egg white. The method is to beat the egg white into foam, with a small amount of wine mixing fully, and then added to the wine, and then fully stirred and stood, until the wine is clear and transparent, the sediment will be discarded.
5. The addition of sugar to wine. Most people's habit is to think that wine should be sweet, therefore, the wine needs to be blended with sugar, the amount of sugar is about 12~14%, and the original wine should be stirred and dissolved when dissolving sugar. In this way, with a strong "rose" flavor, sweet and sour red wine is made, but if stored in a container closed for 2 months, the flavor of the wine is more mellow.
||| fmy1891 Answer:
Successful wines are made this way
Step 1: buy grapes
When shopping for grapes, you can pick some ripe grapes, and it doesn't matter if it's a scattered grape. These grapes are easily wise fermentation, and secondly, the price point is relatively low. Commonly, grapes, raisins, and marmite are all used to make wine.
Step 2: Wash the grapes
Since the skin of the grapes is likely to have pesticide residues, the cleaning of the grapes is quite important, and it's best to be able to wash them one by one, and then rinse them again and again with tap water, while removing the rotten grapes. Some clean people, like to remove the skin of the grapes after brewing, which is not bad, but less some of the unique nutrition of the skin of the grapes.
Step 3: Dry the grapes
Put the grapes in a watertight container and pour them into the wine jar when there is no water on the surface of the grapes.
Step 4: Choose a container
The wine jar can be a ceramic jar or a glass bottle, but plastic containers are not recommended because plastic is likely to have a chemical reaction with the alcohol and produce some toxic substances that are harmful to human health.
Step 5: pinch the grapes into the container
After washing your hands, pinch the grapes directly, the operation is to grab a handful of grapes to make a strong grip, and then put them into the wine altar, and then put the sugar on the top of the grapes, the ratio of grapes and sugar is 10:3, i.e., 10 pounds of grapes to put 3 pounds of sugar (do not like to eat sweet friends, you can put 2 pounds of sugar, but you can not not do without the sugar because sugar is the fermentation of the grape important factor).
Step 6: Seal and store
Seal the wine jar, if it is a ceramic jar, you can go to the store where you bought the yellow wine to buy some wine clay, add water and paste the seal. After sealing, the jar should be kept in a cool place, and you should not turn it over or open the lid.
Step 7: Unsealing
When it's hot, it takes about 20 days to a month for the grapes to ferment, and about 40 days for the wine to ferment in this season. After unsealing, fish out the grape skins floating on the top, then you can drink the wine directly. Note that if you prefer a stronger wine, just delay the opening time. After opening the bottle, don't forget to put the lid back on the wine jar every time you ladle out the wine, so that the flavor of the wine doesn't evaporate.
References:/Article/zix
||| Rose answer:
Home-made wine process
A. Preparation tools: home brewing wine tools are very simple, I use the tools include a capacity of 10 liters of medical wide-mouth bottles, four, the old wine bottles, Coke bottles, more than 10 plastic or stainless steel rice spoon, Plastic funnel a plastic siphon (1.5 meters long, can be sold to the goldfish market to buy) a filter residue with a nylon sock.
Two, buy raw materials: we are not here in the grape production, but the wholesale market from the field of grapes is always a continuous supply, which to "Jufeng" varieties, the price is currently about 2 yuan per kilogram, it is said that after the fall when the price of just listed 1 yuan per kilogram. Buy grapes to choose those ripe, full, no disease, the darker the color of the skin the better.
Three, cleaning grapes: If you buy grapes locally and know that they are not sprayed with pesticides before harvest, this process can be canceled. In order to rest assured, I still have to wash the grapes: now the grapes are packaged in plastic bags and put into plastic boxes, each box of about 5 kilograms, transported to the home, the grapes from the plastic bag poured into the plastic box, take out the preservative, and then loaded with grapes in the plastic box into the pool (I use the home bathtub) in the immersion, immersion, can be shaken several times the plastic box, two hours after the water is clean, and then with clean water. After two hours, drain the water and rinse with clean water. Then put the plastic box in a ventilated place to control the water.
Four, crushing bottling, the first fermentation: crushing method is very simple, is to pick the grapes from the stalk, three, five together in the hand, and then put his hand into the wide-mouth bottles, the grape skin can be clutched broken. Pay attention to the fact that the bottle should not be filled to the brim, and stop at two-thirds. The alcohol in the wine is produced by the sugar in the wine under the action of yeast, if you like a higher alcohol content, you can sprinkle in sugar or honey several times in the middle. I add sugar in the ratio of 10 kilograms of grapes to one kilogram of sugar, and the wine comes out at about 10 degrees, similar to the dry red wine sold in the market. After bottling the grapes, cover the bottles (not very tightly, as long as no dust gets in) and put them in a warm place to wait for the grapes to ferment naturally. There are natural yeasts on the skins of the grapes, so we don't have to think about fermentation strains.
Homes in the Northeast are heated, and the room temperature is around 18°C, which is a good room temperature for making wine. Generally speaking, 24 hours after bottling can be observed in the bottle bubbles appeared, later it will be found in the grape juice precipitation, grape skin floating, foam gradually increased. At this time every day with a spoon to stir twice, the exposed grape skins pressed in, so that the grape skins get a full soak of grape juice.
Five, slag, liquid separation, secondary fermentation: after 5 to 7 days, the fermentation gradually turned flat, the grape skins floated above, the color from dark to light, grape seeds and most of the residue of the grape meat sunk to the bottom of the bottle, at this time should be the residue and the separation of wine. The specific method is to first use the siphon to suck out the wine in the middle, and then put the residue into the nylon stockings, squeeze by hand from light to heavy, and then wring like wringing clothes, so that the residue in the wine in the basic flow of clean. Finally, mix all the liquor together and put it into wide-mouth bottles to continue fermentation. At this point the wine is very cloudy, you can not mind.
Sixth, filtering and clarification: the second fermentation time is about a week, at this time the wine has been clarified, and no longer rise bubbles. At this point, you can filter the wine in the bottle once: use a siphon to suck out the top of the wine, then filter the part containing residue and wine mud, and put it into the bottle to rest. If you want the wine to be crystal clear, you can further clarify it with an egg. This is done by cracking an egg (one egg for 10 liters of wine) into a small hole, pouring the egg white into a large bowl (you don't need to pour it very well, as you can fry an egg as a side dish for the rest of the meal), and using chopsticks to break up the egg white, don't be afraid to beat it for at least ten minutes, so that the bowl is full of egg-white foam. After that, use the liquor to wash the egg white foam into a wide-mouth bottle, use a spoon to stir the liquor in the wide-mouth bottle well, and then let it rest for two weeks.
Seven, storage and drinking: after resting the clarified wine, it is best to put it into small bottles for storage. An old 1.5-liter wine bottle is ideal, as is a 2.25-liter plastic bottle of "Coke". Bottles should be filled to the brim and capped tightly, but placed in a cooler place at home (the ideal storage temperature is said to be 13 degrees Celsius). Whenever you want to drink it, take out a bottle and it is recommended that you drink half a kilo every night. Wine made according to this method, the flavor and the market dry red is almost the same, if you entertain female guests, you can add some sugar or honey in it, enough to make the lady in the sweet intoxicated.