Secondary fermentation will have a small amount of delicate foam, 2 to 3 weeks after the basic completion of the wine at this time is particularly clear, the secondary fermentation is not by yeast fermentation, but malolactic fermentation, so it will not produce a large amount of carbon dioxide, the bottle pressure will not continue to increase, there is no danger of bursting the bottle.

Container as full as possible, tighten the cap, it is recommended not to add egg whites to clarify, 20 days after the opening of the seal, you can find that the wine becomes clarified, there is a layer of precipitation at the bottom. The upper layer of pure liquor is then purified and filled by filtration.

It's best to store it in small bottles, ideally 1.5-liter old wine bottles, or 2.25-liter plastic bottles for "Coke," and bottle it full, with the caps tightly closed, and put it in a cooler place in your home.

Expanded information:

Precautions for homemade wine:

1. Selection and washing

Generally brewing wine requires special grapes, it is best to use some of the skin is relatively hard relatively fresh grapes, and in the washing of the grapes do not wash too carefully cleaning, because the grapes contain natural fermentation components is the white material on the grapes. The white material on the grapes has a great role in the preparation of wine, if there is no pesticide residue is not recommended to wash the grapes.

2, the environment of wine making

When making wine, you need an absolutely sterile and oxygen-free environment, and after fermenting for a period of time, you need to open the lid of the wine, so that the carbon dioxide and other substances are released, so it's generally better to use a professional wine-making tank, and in the brewing of wine, you need to be again at a mild temperature and a cool place to make the wine fermentation easier. It is also important that the wine is fermented in a cooler place with a mild temperature.

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