(1) Cleaning of tool materials: firstly, we disinfect the glass bottles prepared in advance and clean them with clear water to dry them for later use; secondly, we clean the grapes, remove the bad grapes from the grapes bought in advance, then clean them with clear water and soak them for 20 minutes.
(2) De-stalking and crushing: De-stalking and crushing the washed grapes, and then squeezing the grapes one by one by hand when operating again, and then removing the fruit stalks of the grapes.
Adjust grape juice: add sugar: grapes picked before maturity have high acidity and low sugar content. With the ripening of grape fruit, its acidity gradually decreased and its sugar content gradually increased. Individuals can add the amount of sugar according to their own preferences. At the same time, it should be noted that ordinary 17g sugar can increase the alcohol content of 1 l wine.
(3) Adding alcohol: Alcohol can also be added in the process of adjusting the wine juice. Usually, if the mature red grapes are not added with sugar, the alcohol content of the brewed red wine is about 8- 12 degrees. If you like to drink homemade wine with higher alcohol content, you can improve the alcohol content by adding alcohol to the grape juice. The suggested addition ratio is: 1L grape juice plus 1 degree alcohol.
(4) Adding dry yeast: As mentioned earlier, the yeast in the grapes will be washed away in the process of cleaning the grapes, so it is necessary to add a proper amount of yeast before fermenting the homemade wine at home. Here, it is recommended to use dry yeast.
(5) Fermentation: the crushed fruit pulp is poured into a fermentation container prepared in advance, and then the container is sealed and placed indoors for natural fermentation. The optimum temperature in the fermentation room is 25-30 degrees Celsius, and the fermentation time is about 25-30 days. During the fermentation process, we should observe it regularly every day. If we find that the temperature of the container rises and a large number of carbon dioxide bubbles appear, skin residue appears in the surface layer of the container, forming a wine cap. At this time, we need to stir the fermented fruit pulp and press the wine cap down.
(6) Press for wine and post-fermentation: After fermentation, when the wine is in a clear state, filter the wine, and let the wine flow out naturally during the filtering process. Don't leave the dregs after filtering. We can also take the wine out of the dregs by pressing and store it separately from the naturally flowing wine.
(7) Aging: after post-fermentation and filtration, the self-brewed wine is put into a sealed container. At this time, the container should be filled when adding wine liquid, then placed in an environment with room temperature of 6-12℃, and finally aged in a basement or fruit cellar for at least half a year, preferably more than two years, to complete the aging of the self-brewed wine.
(8) Storage: After standing and clarifying, the best storage method is to put it into small bottles for storage. This can be a coke bottle, but it is a used 750ml wine bottle. During the bottling process, the wine liquid should be filled fully and the bottle cap should be tightly closed. However, it is best to store it at the ambient temperature of10-12℃.
2. Precautions
(1) Selection of self-brewed containers: Common fermentation containers mainly include: glass bottles, stainless steel cans, plastic barrels, pickle jars, Coca-Cola bottles, etc.
(2) Grape selection: it is not appropriate to choose common food grapes in the fruit market for homemade wine, and there are usually special wine grapes for brewing wine.
(3) Wine grape varieties include: Cabernet Sauvignon, Merlot, Cabernet Sauvignon, Pinot Noir, Riesling and Guirenxiang.
(4) Grape cleaning: It is not recommended to use cleaning agents to clean grapes, because washing will lose a lot of natural yeast on grape skins. Clean water is used to soak grapes to take out pesticide components and dust.
(5) Fermentation: The poured fruit pulp should not exceed 4/5 of the volume of the fermentation container, and a fermentation tube should be installed in the fermentation process. Homemade wine will produce carbon dioxide in the fermentation process. If too much fruit pulp is poured without a fermentor, the container will easily burst and bring unnecessary losses.