Homemade wine
material
6 kg of grapes, rock sugar 1.8 kg, pottery jar for pickled sauerkraut.
Exercise 1. Wash the earthenware urn and disinfect it with boiling water.
2. Rinse the whole bunch of grapes gently in cold boiled water for several times, pick them up and put them in a clean basket to dry the surface moisture.
3. Crush the whole grape, put it in a clay pot, put half of the grape in the clay pot, and pour all the crystal sugar into the pot to cover the grapes in the pot. Crush the other half of the grapes and put them in an urn. The volume of grapes put into the urn should not exceed eight tenths of the volume of the urn.
4. Cover the jar mouth with clean gauze, and put the pottery jar in a cool and dark place for three days for aerobic fermentation. And put a pair of clean chopsticks into the pottery jar every day for three consecutive days to stir the grapes in the jar, which is beneficial to the aerobic fermentation of grapes. When you stir, you will see many bubbles coming out.
5. After three days, seal the clay pot with water (cover the clay pot and inject clean water along the pot) for seven days. During these seven days, it is necessary to put a pair of clean chopsticks into a clay pot and stir the grapes once a day to facilitate the continuous fermentation of the grapes. In these seven days, you will often hear the water along the urn making a "glug" sound, which is the vent of fermented grapes.
6. After seven days, filter the fermented wine. Scoop out the wine and dregs with a nonmetallic spoon and filter with clean gauze.
7. Put the filtered wine into the bottle and cover it. In the meantime, the wine will continue to ferment, so don't put the wine in a glass bottle, or the gas produced by fermentation will make the glass bottle explode. Put the wine into a plastic bottle and open the lid regularly every day to release the gas produced by fermentation.
8. After seven days, filter the wine again, and then put it in a bottle for sealed collection. You can't drink it for at least a month. The longer the time, the better the taste and the more mellow the wine.
Tips:
Three bogeys: 1 Do not touch raw water during the whole production process, and wash the grapes with cold boiled water. Metal appliances cannot be used in the whole production process. The whole production process can't be stained with oil.
Note: 1 The frost on the surface of grapes cannot be wiped off, because it is a natural yeast, and wine is fermented by this frost. 2 Choose fresh grapes, grapes with a layer of frost on the surface, grapes without frost on the surface are not fresh enough. The wine brewed with darker grapes is darker in color. The grapes you choose don't have to be too sweet, because you have to put rock sugar in the brewing process. The amount of rock sugar should not be too small, because sugar is the best preservative. The wine needs to be filtered twice to make it clearer. 7 It is best to choose opaque pottery pots for wine making. If the urn you use is a transparent glass urn, cover it with a black plastic bag when fermenting. 8 put the wine cans and bottles in a cool place to avoid sunlight.