Add pectinase: Transfer the grape liquid into a fermentation barrel, leaving a 20% gap, add pectinase, and let it sit for 2-4 hours to fully decompose the pectin.

Just dissolve 1g of pectinase in 10g of purified water.

It is best to brew at a lower temperature for a longer time, about one month. The kombucha produced in this way has a strong aroma, few harmful impurities, and no bubbles in the container to separate. Adding one or two honey honey per kilogram to the raw kombucha can quickly make the kombucha

Clear impurities will sink. If you want to increase the degree, you can add sugar to control the accuracy. The degree is not limited by the storage period.

When all the grapes are floating on the surface, filter them with a piece of gauze. Put the grape skins in the gauze and knead them dry. The wine is finished. The older it is, the more fragrant it is. I always drink it every other year. The above production is based on experience.

You can refer to this talk, follow Sister Ping, a clever woman, to learn more about delicious food. Later, I found that white sugar is not as clear as the wine made from rock sugar, so I switched to rock sugar in the future.

You don’t need to add koji to make wine.

I usually use a ratio of grapes to rock sugar of 10:3. With less sugar, the alcohol content of the wine is not high. My husband and I both like to drink the wine produced with this ratio.

The higher the acidity, the less free SO2 is needed.

Therefore, another question arises, that is, in terms of operation, it also depends on which sulfur dioxide product you add, which directly affects the ratio of free and combined forms of SO2 in wine, and free SO2 is truly effective.

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It can also be determined according to personal habits. If you like sweetness, put more sugar, then put it in a sealable container, put the grape sugar in it, smash the grapes into pulp with your hands, then seal it up.

After fermentation for 45 days, a red wine with excellent taste can be produced.

The wine was successfully launched!

It tastes great!

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Then put it into a clean, oil-free and water-free glass, add sugar, I mean grapes and sugar. Put it in a ratio of ten to one.

Just two-thirds of the way from the mouth of the bottle, tie the mouth with a layer of gauze, put it on the balcony, and after five days, separate the top and bottom and filter.

It was ready to drink in half a month, and I felt drunk after just one cup.