Raw materials
1g of purple grapes and 1g of rock sugar or white sugar (the weight ratio of grapes and sugar used for fermentation is 1: 1).
Making secret recipe
1. Wash the glass bottle for main fermentation thoroughly and control it to dry.
2. Pick out rotten grape beads from ripe grapes, and then rinse the whole bunch. Do not rub them with your hands when washing, because you should use the white frost on the grape skin (there are a lot of wild yeast on it) for fermentation. Finally, rinse it twice with cold boiled water and dry it until there are no water drops on the surface (or dry it with an electric fan).
3. Wash your hands, then remove the stems and crush the grapes. If the fermenter is small, you can squeeze one grape at a time. If the fermenter is large, you can grab three or five grapes at the same time, reach into the container and crush them, and then let go to put down the broken grapes. Squeeze the grape meat into the fermentation bottle, and then put the grape skin into the fermentation bottle. Never throw away the grape skin. First, there are wild yeasts on the grape skin, which can start natural fermentation. Second, wine needs the color of the grape skin.
4. When the grapes are loaded to about 7% of the fermenter capacity, stop loading the grapes and cover them, but don't tighten them completely. During fermentation, a large amount of carbon dioxide gas will be produced. If it is too full, precious wine juice will overflow. If the lid is screwed too tightly, the bottle may explode; In addition, grape fermentation also needs trace oxygen.
5. Put the fermenter with grapes in a cool and ventilated place. After the grapes are put into the fermentor, the fermentation will start within about 12 hours, which shows that there are more bubbles in the grape juice.
6. After the fermentation is started, press the grape skin into the wine twice a day with a wooden stick or chopsticks, and then cover it.
7. within one or two days after the fermentation starts, add rock sugar or white sugar equivalent to 1/2 of the weight of the fermented grapes, for example, put half a catty of sugar into 1 kilograms of grapes, and soak the sugar into the grape juice and stir well. The function of sugar is to improve alcohol content.
8. Three to four days after the fermentation starts, add crystal sugar or white sugar which is 1/2 of the weight of the fermented grapes, that is, the total weight of the sugar put twice is 1/1 of the weight of the grapes, and soak the sugar into the grape juice and stir it evenly.
9. Generally, wine fermentation needs 6-8 days at room temperature. When there are few bubbles in the fermentor, and there are basically only colorless grape skins and grape seeds left, the alcoholic fermentation is completed when the wine is basically not sweet.
1. After about 15 days, the alcohol fermentation is completed. First, the wine juice is poured into the secondary fermentor by siphon method, and then the remaining grape skins, seeds and grains are filtered with fine gauze, and the filtered wine is also mixed into the secondary fermentor. Throw away grape skins, seeds and grains. Note that the secondary fermenter has a 1/1 gap, and the cover should not be screwed tightly, so it should be placed in a cool place.
11. At this time, the wine juice is turbid and the color is not good-looking, but it tastes like dry red wine. When the temperature is higher than 22℃,
wine will generally have a second fermentation, which is mainly malic acid-lactic acid fermentation, and no alcohol will be produced.
12. A small amount of white and delicate foam will rise in the secondary fermentation. After two to three weeks, the secondary fermentation was basically completed.
after p>13 or 2 months, filter it again, pour out the remaining sediment, and the wine will become clear. Use siphon method to pour the wine into other containers, fill it as much as possible, and screw the lid to death. At this time, the wine is called grape original wine, which is a completely dry red wine.