1, main fermentor. It is suggested to use glass jars, glass jars, glass bottles, ceramic jars, stainless steel bottles, or plastic bottles and cans that can tolerate alcohol and are harmless to people, regardless of size.

2, secondary fermentation container and wine container. You can use empty wine bottles, beverage bottles, mineral water bottles, etc.

3. A thin plastic pipe. Used to pour wine out of the fermentation container by siphon method after fermentation is completed.

4. Wooden sticks or chopsticks. Used to stir grape skins and grape juice during fermentation.

5, stockings or fine gauze. Used to filter wine juice.

Second, the material:

Very simple, the main ingredients are ripe and dark grapes, such as jufeng and rose fragrance in amateur conditions. The auxiliary material is rock sugar or white sugar. The weight ratio of grape and sugar used for fermentation is10:1.

Third, the process:

1, wash the main fermenter (i.e. glass jar, etc.) thoroughly and control the drying.

2. Remove bad and shriveled grapes, soak them, then rinse and dry them until there are no water drops on the surface. Don't rub it by hand when washing, because when fermenting, you should use the frost on the grape skin (there are a lot of wild yeast on it) for fermentation.

3. Wash your hands, crush the grapes, squeeze the grape meat into the main fermentor, and then put the grape skins into the fermentor. Never throw away the grape skins. First, there are wild yeasts on the grape skins, which can start natural fermentation. Second, wine needs the color of grape skins.

If the fermenter is small, you can squeeze one grape at a time. If the fermenter is large, you can grab three or five grapes at the same time, put your hand into the container and crush them, and then let go to put down the broken grapes.

4. When the grapes are loaded to about 70% of the fermenter capacity, stop loading grapes and cover them, but don't completely tighten them. During fermentation, a large amount of carbon dioxide gas will be produced. If it is too full, precious wine juice will overflow. If the lid is screwed too tightly, the bottle may explode; In addition, grape fermentation also needs trace oxygen.

5. Put the fermenter with grapes in a cool and ventilated place. After the grapes are put into the fermentor, the fermentation will start within about 12 hours, which shows that there are more bubbles in the grape juice.

6. After the fermentation is started, press the grape skin into the wine twice a day with a wooden stick or chopsticks, and then cover it.

7. Within one or two days after the fermentation starts, put in rock sugar or white sugar equivalent to the weight of the fermented grapes 1/20, such as 10 kg of grapes and put in half a catty of sugar, and soak the sugar in the grape juice and stir well. The function of sugar is to improve alcohol content. Generally, every liter of grape juice can be improved by adding 17 g of sugar.

8. Three to four days after the start of fermentation, add crystal sugar or white sugar equivalent to 1/20 of the weight of fermented grapes, that is, the total weight of sugar put twice is110 of the weight of grapes, and soak the sugar into the grape juice and stir evenly.

9. Generally, wine fermentation needs 6-8 days at room temperature, such as about 6 days in summer of beijing and about 8 days in autumn. When there are few bubbles in the fermentor, and there are basically only colorless grape skins and grape seeds left, the alcoholic fermentation is completed when the wine is basically not sweet.

10. When the alcohol fermentation is completed, 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 is also mixed into the secondary fermentor. Throw away grape skins, seeds and grains. Note that there is a gap of110 in the secondary fermentor, and the cover should not be screwed tightly. Keep it in the shade.

1 1, at this time, the wine juice is turbid and the color is not good, but it tastes like dry red wine. When the temperature is higher than 22℃, wine will generally have a second fermentation, which is mainly malic acid-lactic acid fermentation, and no alcohol will be produced.

12, a small amount of white and delicate foam will rise in the secondary fermentation. After two to three weeks, the second fermentation was basically completed, and the wine became clear (but it was not as clear as the wine bought because no clarifier was added). Siphon was used to pour the wine into other containers, and the lid was screwed to death. At this time, the wine is called grape original wine, which is a completely dry red wine. Throw away the remaining sediment (dead yeast mud, etc.).

If you don't drink it right away, you can add a little high-alcohol liquor (such as Erguotou) to the wine and store it in the refrigerator. Adding white wine can improve the accuracy of wine and prolong the storage time. Such wine can generally be stored for two years. However, if the quality of the brewed wine is high and the alcohol content is high (up to 15), it can stand aging without adding white wine.

Fourth, matters needing attention:

1, all kinds of containers must be cleaned, grapes can not touch oil, iron, bronze, tin, etc. during brewing, but they can touch clean stainless steel products.

2. When fermenting, the lid of the fermenter must not be closed to prevent explosion.

3. Don't put too much sugar, which will affect the fermentation process and produce ingredients we don't want. If you want to drink sweet wine, you can add sugar when drinking it after fermentation.

4, although the wine is delicious, pay attention to moderation.