wine
Many people think that the process of brewing wine is very complicated and troublesome. In fact, it is very simple, with only three simple steps, namely, cleaning, bottling and filtering. However, there are still some small details to pay attention to. I will share the detailed production process with my friends.
Homemade red wine
Ingredients: 3000g of grapes, 65438+ 050g of rock sugar, salt and flour.
Note: it is best to choose red grapes, and the varieties can be arbitrary. There is no need to buy too expensive grapes. The wine brewed from red grapes is red wine; Adding sugar to wine can speed up the fermentation of grapes and improve the alcohol content. Both sugar and rock sugar are ok. Salt and flour are used when cleaning grapes to ensure that the grapes are clean and sterile.
grape
Production process:
1. Wash the grapes.
First, pick out the grapes with broken skin or insect spots, then pour them into a clear water basin, add a proper amount of flour, and gently rub them with your hands to wash away the dust and pesticide residues on the grape surface.
After taking it out, put it into a clear water basin again, add a little salt, stir it by hand, let the salt melt, and soak the grapes for ten minutes to achieve the purpose of sterilization.
Wash grapes
Take it out after soaking, and then wash it with clear water several times. Take it out and put it into a filter basin to control the water, then spread it out to dry, and evaporate the excess water on the surface. This process is very important. There should be no excess water when bottling.
Wipe the water off the surface.
Step 2: bottles
Find a glass bottle, preferably wide-mouthed, and scald it with boiling water after cleaning to achieve the purpose of sterilization.
Wash your hands, or put on kitchen gloves, crush the grapes one by one and put them in a glass bottle with pulp.
bottle
Remember not to fill the glass bottle, because the grape will produce gas during fermentation, which will cause the grape skin to float, and it can be filled to about two thirds. After the operation is completed, add the crystal sugar, cover it and shake it to make the crystal sugar evenly distributed.
Add rock sugar
It should be noted here that the lid should not be covered too tightly, because grapes need a small amount of oxygen in the early stage of fermentation. Breathe easily. Later, I wrapped the bottle mouth with plastic wrap, and then stuck a few small holes in it with a toothpick.
fermentative process
3. Press the lid.
After about five or six hours, bubbles began to appear in the bottle, and then more and more, and the peel and pulp began to layer up and down. The peel floating on the upper layer is pressed down once or twice a day to continue fermentation. This pressing process is called capping. Remember to use clean and sterile tools, such as clean spoons.
Separation of skin and slag
4, skin residue separation
Generally, on the fifth or sixth day or so, bubbles are no longer generated, indicating that the first fermentation process is completed.
Separate the peel from the juice with clean sterile gauze or filter screen. The filtered juice smells like wine, and then put it in a clean and sterile glass bottle. At this time, there should be no air in the bottle. Tighten the lid and place at low temperature.
filtrate
The separated liquor is basically drinkable. If you want to have a better taste and a stronger aroma, you can put it at a low temperature and let it continue to ferment, usually for one to six months. Fermented wine has a soft aroma.
How's it going? Have you learned? Do not eat grapes directly. Homemade wine has pure taste and no additives. It is also very decent to entertain guests during the Lunar New Year. Collect it and try it sometime.
wine
Tips:
Don't fill the grapes too full, because the grapes will produce gas during fermentation, which will cause the water to float. It can be filled to about two thirds. When fermenting for the first time, do not tighten the bottle cap, because grape fermentation needs a small amount of oxygen. You can wrap the bottle mouth with plastic wrap and punch holes with toothpicks. During the fermentation process, the grape skin will float, and the grape skin should be pressed into water once or twice a day to continue the fermentation. The whole process container must be clean, water-free, oil-free and sterile to ensure that the grapes will not rot and deteriorate. Today's sharing is over. Thank you for seeing it here. I am a fitness life recorder. I share simple experiences and skills in food production and life every day. If you like it, please do. Let's be friends. See you next time!