Detailed description of process flow:
During the whole brewing process, keep the utensils in contact with liquor clean and sanitary, and avoid putting them together with vinegar bottles in the kitchen.
Fermentation temperature: The suitable fermentation temperature for red wine is 25-30 degrees, and that for white wine is 18-20 degrees.
Selection of wine grapes: Self-brewed wine pays attention to local conditions and entertains itself. There is no special regulation on grape varieties, as long as they are grapes, you can try them. Friends who can't afford special wine grapes, ordinary fresh grapes (rose fragrance, longan, Kyoho, etc. ) You can also make wine on the market, but the taste is more distinctive. Red grapes must be used to make red wine; White (green) grapes or grapes with red skin and white flesh are used for white wine (pressed and peeled before bottling and fermentation). The alcohol content of wine is converted from the sugar contained in grapes, while the color of red wine comes from the pigment contained in grape skins. Choose grapes with high maturity, deep color (deep purple), fresh and healthy to make wine.
Knead: Knead gently. Don't mash it, so as not to crush the grape core. The white film on grape skin contains natural yeast, which is a treasure that grapes can naturally ferment into wine. When buying, choose healthy grapes and don't wash them!
Container: plastic bucket, stainless steel pot, porcelain jar, bottle jar. A few ornamental experiments suggest using transparent glass bottles, coke bottles and mineral water bottles. Avoid contact with metals such as iron, aluminum and tin.
Bottle (jar): Leave 20% capacity above the grape container to prevent the grape skin from floating and expanding to overflow the grape juice after the fermentation starts.
Sugar dosage: Theoretically, grape juice with 1.7g sugar/liter can produce 1 degree of alcohol, and the highest alcohol content in natural wine brewing is 1.5 degree. If the sugar content of grape juice is low-the alcohol content is low, the taste is light and it is not easy to preserve; If the sugar content is too high-sugar cannot be fermented to produce liqueur. Generally, fresh grapes can produce wine with an alcohol content of 7- 10 without sugar. According to the sweetness of grapes, 34 grams of sugar can be added to each liter of grape juice to increase the alcohol content by 2 degrees; If the grapes are not ripe or sweet, consider adding 68 g sugar/liter, that is, increasing the alcohol content of 4 degrees. Sugar adding time: the grapes are put into the jar for 2-3 days, and sugar is added when obvious bubbles appear, that is, the vigorous fermentation period.
Fermentation process: It is beneficial to prevent the propagation of harmful bacteria to start fermentation as soon as possible after bottling grapes, so it is necessary to control the temperature after bottling to avoid too low temperature. Bubble rising and grape skin floating are the manifestations of the beginning of fermentation. Pay attention to the fact that a large amount of CO2 gas will be produced during the fermentation process, and strong sealing is prone to danger, so it should be properly ventilated. Stirring 1-3 times a day will make the grape skin contact with the juice as much as possible, and soak out the effective substances such as pigment and tannin on the skin. The normal fermentation period is about 1 week. During this period, there is no need to keep a small amount of ventilation, and the fermentation ends when no obvious bubbles are produced. At this time, the grapes have successfully turned into wine, and the next process is to make the wine soft, sour and clear.
Filter skin hawthorn: coarse filtration can use fine stainless steel mesh (not leaking grape stones), stockings and other tools to squeeze out the wine. At this time, the operation of each subsequent process should try to avoid the contact between wine and air and avoid the oxidation and deterioration of wine.