The sweetness of this method mainly comes from the grapes themselves. This method can be used when the sugar content of our grapes exceeds 25%. Specifically, when our wine is fermented to the alcohol content of 12, about 20% of the sugar in the grapes is consumed, leaving 5% of the sugar. Stop the fermentation immediately and kill the yeast. (You can refer to How Homemade Wine Kill Yeast to Stop Fermentation.)
The sweet wine obtained by storing sugar in grapes is high-grade and the best.
? The second brewing method of sweet wine: relying on the method of adding sugar in the middle to keep the sugar.
Compared with the former method. We will add some sugar in batches, and some will be consumed in the fermentation process. When the alcohol content reaches 12, kill the yeast, stop the fermentation and keep the sugar.
Compared with the previous method, it is more feasible to add sugar halfway to obtain sweet wine. Because we usually make wine with sugar.
? Method 3 of brewing liqueur: add alcohol.
In the main fermentation, the sugar content of grape juice was determined. According to the standard of wine, after fermentation to a certain extent, add a certain amount of alcohol to stop fermentation and get sweet wine.
This requires professional measuring tools, such as densitometer (purchase address), measuring cylinder and familiarity with wine standards, so this method is generally adopted by researchers.
Sugar retention method is mainly through controlling the fermentation process. After stopping fermentation, sugar will automatically remain in the wine. Sugar supplement method is to add a certain amount of sugar after brewing raisin wine to make the wine sweet.
Self-brewing method of sweet wine 4: pure sugar supplement method.
The previous process is no different from the general dry grape brewing. After the final fermentation, the wine is separated, and a certain amount of sugar is added when bottling (or drinking) to make the wine sweeter.
This is the simplest method of making liqueur and the most widely used method, but there is still a big gap between the quality and the real liqueur. Especially the layering, you can't drink it.
? Sweet wine self-made method 5: one-stop sugar supplement method;
We know that. With the improvement of alcohol content in the process of self-brewing, yeast will have an aversion to alcohol (to put it mildly: drunk to death), and then the fermented wine will gradually stop. One way to supplement sugar is that we keep adding sugar to let it ferment. At a certain stage, the alcohol content goes up, killing the yeast, automatically stopping the fermentation, and the sugar remains in it, which is equivalent to supplementing sugar.