A: Tools needed for winemaking:

1, the main fermenter. It is recommended to use glass jars, glass altars, glass bottles, ceramic altars, stainless steel bottles or plastic bottles and plastic jars that can tolerate alcohol and are harmless to people, regardless of size.

2, secondary fermentation containers and containers for wine. You can use empty wine bottles, beverage bottles, mineral water bottles and so on.

3, a thin plastic tube. It is used to pour the wine out of the fermentation container by siphoning after the fermentation is completed.

4. A wooden stick or chopstick. Used to stir the grape skins and juice during fermentation.

5. Stockings or muslin cloth. Used to strain the wine juice.

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Two, materials:

Very simple, the main ingredient is ripe, dark-colored grapes, amateur conditions such as jumbo, rose fragrance. The secondary ingredients are rock sugar or white sugar. The weight ratio of grapes and sugar used for fermentation is 10:1.

Third, the process:

1, the main fermenter (i.e., glass altar, etc.) will be well washed and controlled dry.

2, take 750 grams of purple-skinned medium-grain grapes 15 days before ripening, remove the tips, pick out the rotten grape beads, shriveled beads, soak, then rinse and dry until there are no beads of water on the surface. Don't rub your hands together when washing, because fermentation takes place using the white frost on the grape skins (which have a lot of wild yeast on them).

3. Wash your hands well, pinch the grapes and squeeze the flesh into the main fermenter, then put the skins into the fermenter as well. Don't throw the skins away, either because there is wild yeast on the skins to kick-start the natural fermentation, or because the wine needs the color of the skins.

If the fermenter is small, squeeze one grape at a time, or if the fermenter is large, grab three or five grapes at a time, stick your hand in the container and pinch and break them, then let go and put the broken grapes down.

4, when the grapes to the fermenter capacity of about 70%, stop loading grapes, cover the lid, but do not completely tighten. Fermentation produces a lot of carbon dioxide gas, which can spill valuable wine juice if you overfill the fermenter; over-tightening the lid may produce a bottle explosion; and the grapes also need trace amounts of oxygen for fermentation.

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5. Place the fermenter with the grapes in a cool, well-ventilated place. Once the grapes are loaded into the fermenter, fermentation will start in about 12 hours or less, as evidenced by the production of more bubbles in the must.

6. After fermentation has started, press the grape skins into the wine twice a day with a wooden stick or chopstick, and then close the lid.

7, one to two days after the fermentation start, put into the equivalent of 1/20 of the weight of the fermented grapes of rock sugar or white sugar, such as 10 pounds of grapes to put half a catty of sugar, the sugar will be immersed in the grape juice and stirred well. The role of sugar is to increase the alcohol content. General per liter of grape juice per 17 grams of sugar can be added to improve one degree.

8, three to four days after the start of fermentation, and then into the equivalent of 1/20 of the weight of fermented grapes of rock sugar or sugar, that is, the total weight of the two put the weight of sugar for the weight of the grapes of 1/10, the sugar will be immersed in grape juice and stirred well.

9, wine fermentation generally need to ferment at room temperature for 6 to 8 days, such as Beijing summer needs about 6 days, autumn needs about 8 days, when there are few bubbles in the fermenter, and basically only the colorless grape skins and seeds left, tasting the wine is basically no sweetness, indicating that the alcoholic fermentation is complete.

10, when the alcoholic fermentation is complete, first use the siphon method, the wine juice is poured into the secondary fermenter, and then the remaining grape skins, seeds, dregs, etc. with stockings or fine gauze filtration, filtered wine is also mixed into the secondary fermenter. Throw away the skins, seeds and lees. Be careful to leave the secondary fermenter 1/10 empty, and the lid should not be screwed on very tightly. Keep in a cool place.

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11, at this time, the wine juice is more cloudy, the color is not very good, but drink already dry red wine taste. At temperatures greater than 22 degrees, the wine will generally produce a second fermentation, the second fermentation is mainly malolactic fermentation, no longer produce alcohol.

12. A small amount of white, fine foam rises during the secondary fermentation. After two to three weeks, the secondary fermentation is basically complete, the wine becomes clear (but not as clear as the bought wine because no clarifying agent is added), the siphon method is used to pour the wine into other containers, as full as possible, and the lid is screwed on. At this point, the wine is called a "grape wine" and is now a full-fledged dry red wine. Throw away any remaining sediment (dead yeast sludge, etc.).

If you're not drinking it right away, you can add a little unadulterated high white wine (such as Erguotou) to the wine and store it in the refrigerator. The addition of white wine can play a role in increasing the precision of the wine and extend the preservation time, so that the wine can generally be stored for two years. However, if the wine made is of high quality and has a high alcohol content (up to 15 degrees), it can withstand aging without the addition of white wine.

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Four, notes:

1, all types of containers must be washed, grapes in the winemaking process can not touch the oil, iron, copper, pewter and so on, but you can touch clean stainless steel products.

2, in the fermentation, the lid of the fermenter must not be covered to prevent the explosion.

3, don't put more sugar, that will affect the fermentation process and produce components we don't want, if you want to drink sweet wine, you can add sugar when drinking after the fermentation is completed.

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