The method of making wine is as follows:
Materials:
Grapes 10kg Sugar 2kg
Production process:
Selection:
As the saying goes, good grapes don't make good wine, and you should choose the skin to be red, sour and astringent for the best. If you can buy winemaking brand-name grapes is of course ideal, but the real winemaking grapes are not commercially available. Purchase of grapes to choose those ripe, full, no disease, the darker the color of the skin of the grapes, the better.
Washing grapes
Since the skin of the grapes is likely to have pesticide residues, the cleaning of the grapes is quite important. Generally speaking, it is best not to wash the grapes you buy, because the fermentation of homemade wine relies on the microbial fermentation of wild yeasts attached to the surface of the grapes, so if you want to wash them, it is best to rinse the whole bunch, don't scrub them by hand, and don't brush them or disinfect the grapes to ensure that the wild yeasts live. It is important to ensure the survival of the wild yeast. Industrial grapes are not washed, many large wineries have their own plantations, the use of pesticides and chemical fertilizers is strictly prohibited, the grapes on the market if there are pesticides will have spots on the skin surface.
Drying the grapes
After the grapes have been washed, they should be placed in baskets to fully dry out the water, or hung up to dry.
Choosing a container
The wine jar can be a ceramic jar or a glass bottle, but do not advocate the use of plastic containers, because the plastic is likely to have a chemical reaction with the alcohol, endangering human health. You can choose a large-capacity medical wide-mouth bottles, to be able to load 15-20 pounds of grapes is appropriate, because it is a glass bottle, you can see the fermentation status inside.
Bottling
First fermentation: the method of crushing is very simple, that is, crushing the grapes, as long as the skin can be separated from the flesh, even the skin and seeds together, loaded to two-thirds of the container can be (the remaining space is reserved for the fermentation of the skin of the grapes to rise the space)
Fermentation
Fermentation is the juice of the skin of the grapes of the sugar through the action of yeast to produce alcohol and carbon dioxide, the red wine before the fermentation. and carbon dioxide, red wine pre-fermentation process is the skin juice mixed together, yeast in the grape crushing has been access to the juice, because the white frost on the skin of the grapes there is yeast, so homemade wine in the fermentation can be added without additional yeast. The temperature of fermentation should preferably be between 15 and 25°C, and should not exceed 35°C. However, when fermenting in small containers, it is easier to dissipate the heat, and it is usually possible to reach a temperature of no more than 32°C. When the leather juice is filled into the container, the fermentation usually starts after one day. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, indicating that the yeast has begun to reproduce, after 2 ~ 3 days there is a large amount of carbon dioxide release, the skin dregs floating into a layer of cap, mouth taste juice, sweetness is gradually reduced, the wine flavor gradually increased. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks, which prevents the skins from becoming moldy and acidic on the one hand, and at the same time, the pigment on the skins can be soaked into the juice. Yeast is partially anaerobic and produces alcohol when there is insufficient oxygen, so it is important to keep it sealed to make the fermentation more vigorous. After the climax, the momentum of fermentation began to weaken, at this time you can add sugar, add sugar is to use the original grape wine to dissolve, and do not use water to melt the sugar and then add, and so the sugar is completely dissolved, continue to ferment in the container, and finally carbon dioxide release to weak and close to the calm, the smell of alcohol is very strong, the sugar is reduced to less than 1%, and the juice began to be clear, that is, the end of the fermentation, the press, the separation of skins and juice.
Sugar
Fermentation is a process in which microorganisms consume the sugar in the grape juice to secrete alcohol, and grapes for winemaking generally contain 13-15 grams of sugar per 100 grams, and it has been experienced that each gram of sugar produces about 0.6 degrees of alcohol after fermentation, so relying on the grapes alone can only produce 8-9 degrees of sugar, and it is clear that sugar is needed to produce 12-15 degrees of wine.
Can be added in accordance with the ratio of 10 kilograms of grapes, a kilogram of sugar sugar, out of the wine is about 10 degrees, similar to the market sale of dry red. Sugar is usually added several times. The first time, 24 hours after loading the grapes, half of it is added, and then the rest is added 3-4 days later, depending on the fermentation.
The addition of 17 grams of sugar per liter of grape juice generally improves the wine by one degree. Also it is not ideal to use icing sugar, because this crystallized sugar dissolves slowly and causes uneven sugar concentration in the fruit liquid everywhere in the grape juice for a period of time, which is not conducive to a balanced fermentation.
After bottling the grapes, cover the bottle well (do not cover it tightly, leave an air vent, as long as it does not get into the dust), and put it in a warm place to wait for the natural fermentation of the grapes. There are natural yeasts on the skins of the grapes, so we don't have to think about fermentation strains. Homes in the Northeast are heated and the room temperature is around 18°C, which is ideal for making wine. Generally speaking, you can observe bubbles appearing in the bottle 24 hours after bottling, and later you will find the juice precipitating out of the grapes, the skins floating up, and the bubbles gradually increasing. At this time with a spoon stirred twice a day, the exposed grape skin pressed in, so that the grape skin to get a full soak of grape juice
Our local method is to ferment together with the skin and seeds. We use the pigment of the skin to increase the red color and the tannin contained in the skin and seeds to increase the astringency. Therefore, the more red and purple the color of the grape skins, the darker and more beautiful the wine will be.
After a week or so of fermentation, when the sugar has been consumed, the fermentation stops naturally and the skins no longer rise to the surface, i.e., the point of stopping fermentation is reached. However, if you add too much sugar and don't reach the stop-fermentation point after 7 days, the yeast is still multiplying and fermenting, and the wine still has a lot of carbon dioxide bubbles, so if you seal it right away, the pressure inside the bottle will increase during the post-fermentation period, and you may be able to open the cork and spray out the wine. Therefore, you should wait until the wine is no longer bubbling a lot before sealing it.
Separation of the residue
After reaching the point of stopping fermentation, the grape skins floated on top, the color changed from dark to light, and the seeds and most of the residue of the grape flesh sank to the bottom of the bottle, at which time it was time to separate the residue from the wine. The specific method is to first use the siphon to suck out the wine in the middle, and then put the residue into the gauze, squeeze by hand from light to heavy, and then wring like wringing clothes, so that the residue in the wine in the basic flow of clean. Finally, mix all the liquor together and put it into wide-mouth bottles to continue fermentation. At this point the wine is very cloudy, you can not mind, at this time the wine is called yuan wine.
Secondary fermentation
Secondary fermentation will produce a small amount of fine bubbles, 2 to 3 weeks after the completion of the matter of the wine is particularly clear (not as good as the buy, just did not add clarifying agent), the secondary fermentation is not yeast fermentation, but malolactic fermentation, so it will not produce a lot of carbon dioxide, the pressure inside the bottle will not continue to increase, there is no danger of bottle bursting. So try to fill the container, tighten the cap
It is not recommended to add egg white to clarify (if kept for a long time, the flavor is not fresh enough)
20 days after opening, you can find the wine clarified, there is a layer of precipitation at the bottom, this is the yeast to complete the history of the mission of the "carcass" and the impurity of the industrial layer of this stuff made into a yeast paste. The yeast has been used in the industry to make yeast paste.
The top layer of pure liquor is then purified and bottled by siphoning or filtering. It's best to store it in small bottles, ideally 1.5-liter old wine bottles, or the 2.25-liter plastic bottles used for "Coke", filled to the brim and capped tightly, and placed in a cooler place in your home (13 degrees Celsius is said to be the ideal temperature for storage). Whenever you want to drink it, just take out a bottle, you can also add a little highly unadulterated white wine (such as Erguotou)