can I make wine at home? The answer is: yes. You can make more complicated natural fermented wine. That process is more complicated and requires excellent patience and a long time. There is also a super simple and good way to make wine, and make a soaking method that is somewhat like the taste of liqueur. The operation is very simple and easy, and it can be completed in a few minutes. The rest of the work is to wait patiently for two weeks. After 2 weeks, you can enjoy all kinds of delicious food brought by homemade wine. The trick to thoroughly clean grapes is to use 3g of starch and add it to clear water, so that the washed grapes have no peculiar smell and impurities. < P > Stir the starch water to make the grapes evenly washed. Remove the pedicels and turn the grapes into clean ones.

Rinse the grapes, and control the moisture, or wipe them clean with kitchen paper.

Grapes are packed in lock lock glass sealed cans: lock lock's breathing glass container, which has perfect sealing performance of automatic exhaust, and is especially suitable for fermentation and home-made wine making. Pour Japanese sake until it is 8 minutes full.

Cover it, store it in a cool place for more than 2 weeks, and the grape skin will fade and the wine will turn red.

Or prepare 6 grams of purple grapes, 21 grams of crystal sugar and 5 grams of brandy to make port wine. 1.

2. crush the grapes by hand and put them in a wide-mouth glass bottle, with one layer of grapes at the bottom and then one layer of rock sugar;

3. Put the grapes and rock sugar into the glass bottle alternately layer by layer;

4. Finally, pour brandy and seal the bottle mouth; Wine fermentation generally needs to be fermented at room temperature for 6 ~ 8 days, and basically only colorless grape skins and grape seeds are left. When the wine is basically not sweet, it means that alcohol fermentation is completed.

6 when the alcohol fermentation is finished, firstly, the wine juice is poured into the secondary fermentor by siphon method, and then the remaining grape skins, seeds and grains are filtered with silk stockings or fine gauze, and the filtered wine liquid is also mixed into the secondary fermentor. Throw away grape skins, seeds and grains. Note that there is 1/1 gap in the secondary fermentor, and the cover should not be screwed tightly. Keep it in the shade. You can also brew red wine, wash the red grapes and dry them (you can choose to remove the seeds inside the grapes or not, and the number of grapes is determined by the container of the bottle before you start to learn to cook, and it is best to make 5 kg).

Take a big-mouthed bottle, put the washed grapes into the bottle, and crush the grapes by hand. The more crushed the grapes, the better, so that the wine yield is high.

add white sugar or rock sugar according to the ratio of two ounces per catty, and mix well by hand.

cover the bottle cap tightly, and it is best to cover the mouth with plastic cloth, tie it tightly and put it in a dark place, and let it ferment naturally (fermentation is very important).

after about 2 or 3 days, if you see clear liquid and deposited grape impurities in the bottle, you can filter it with clean gauze and put it into a glass jar.

It's as simple as that. Red wine is served, and you can enjoy it slowly.

Tips: My wine is not very professional either, but it tastes almost the same as that sold outside. The most important thing in brewing wine is time and temperature, and the surface of grapes can't be moist and washed too clean, because there is a white substance on the surface of grapes, which is yeast powder, which contains a component that promotes grape fermentation. Make sure that every grape bead is crushed in the process of pinching, so that the fermentation is faster.