Two, with scissors close to the tip of the grapes one by one cut down, you can leave a little bit of the tip of the fruit, so as not to hurt the skin; do not use your hands to pull the grapes, pulling down the grapes may be hurt to the skin; all the grapes hurt the skin to one side, stay to eat, not to use it to make wine.
Three, the cut grapes rinsed clean and soaked in lightly salted water for about ten minutes, which is in order to remove pesticides and other harmful substances on the skin of the grapes (said earlier that the grapes hurt the skin should not be used to make wine, that is, for fear of immersion in salt water soaked into the flesh to go, affecting the quality of wine). Then rinse again with water, and then drain the water.
Four, the grapes poured in the basin, with the hand to crush them one by one, grape skin, grape seeds and pulp are left in the basin, and then according to the ratio of six pounds of grapes and a pound of rock sugar (like a little sweeter can be appropriate to put a little bit more), stirred evenly after the bottles in the wash. I am using a bucket of water to fill the bucket, the mouth is small and good sealing, the best with a jar, pay attention not to fill too full, to leave one-third of the space, because the grapes in the fermentation process will expand, will produce a lot of gas, if filled too full, the wine will overflow. In addition, in order to keep the outside air from getting in, it is best to wrap a plastic bag tightly around the cap.
Fifth, in the summer, when the temperature is high, the wine will be ready after twenty-one days; if the temperature is low (below thirty degrees), you can brew it for a few more days. It is important to note that the longer the brewing time, the stronger the flavor of the wine; after the wine is brewed, the longer the wine is left, the stronger the flavor of the wine. I don't like wines that are too strong, so even if the temperatures aren't too high, I open the bottle and strain the pomace in twenty-six or seventeen days at the most.
Sixth, after the wine is made, the grape seeds, grape skins, and fermented pulp should be filtered out, which is to filter the pomace. Some people use gauze filtration can also be; anyway, because of the simple, what can be used to remove the dregs of the home, on the earth on the horse, make the best use of things, leaving the wine on the line. It is important to note that the tools for filtering the dregs must be strictly sterilized, so as not to bring bacteria into the wine.
Everyone look, this is my last year made red wine, how, can it! Wine, when just brewed, the wine flavor is light, but after put on a period of time, the wine flavor is very strong. I can only drink two small glasses of last year's red wine (the smallest glass), but if I drink a little more, I'll have a "red face".
Wine health and beauty, longevity effect is particularly good, interested friends, quickly do it!
Wine production methods (homemade wine)
Homemade wine is very simple, last year I brewed, is good. The first thing you need to do is to make sure that you have the right kind of wine, and that you have the right kind of wine. Last year I brewed red grapes only 70 cents a pound, the taste and dry red very similar. Alcohol is about thirteen degrees. Share with you;
Wine has a lot of benefits for the body, which has been scientifically proven, if you make your own wine, and good to drink, and save money (less than 2.5 yuan a catty, 5 pounds of grapes can be brewed 4 pounds of wine), and do not have to worry about the chemical composition. And drinking your own wine will feel more delicious.
Making your own wine is very simple, you can adapt to local conditions, in addition to pay attention to hygiene on the line, according to my introduction to the method of brewing out of the wine belongs to the dry red wine, and is generally more mellow than the bought dry red.
After buying the grapes, it is best not to wash them, because the fermentation of the local brewing method is relying on the surface of the grapes attached to the wild yeast microbial fermentation, to wash them must not be used by hand, brush "poor" wash, and can not be used to wash detergent, potassium permanganate and other disinfectant drugs. To maximize microbial survival.
Industrial grapes are not washed, many large wine companies have their own vineyards, is strictly prohibited the use of chemical fertilizers and pesticides. It's hard to guarantee that pesticides won't be used on commercially available grapes, but as far as I know, the average fruit grower is wary of spraying pesticides directly on the grapes, as it will form spots on the skin and shorten the freshness period of the grapes. (If you're really unsure, you can drench the whole bunch with water.)
Then with washed hands, the grapes are torn and crushed as much as possible, with the skins and seeds canned together. Industrially, the grapes are crushed in a crusher. The traditional method in France is to hire pretty young girls to climb into the barrels of grapes and crush them with their feet. Industry also uses juicers to extract the juice of the grapes and ferment only the juice.
If you make white wine, you have to squeeze the white grapes out of the juice quickly to prevent the skins and seeds from soaking into the juice and turning the color red.
When you make your own wine, you don't have to add fermentation agents or any preservatives or clarifiers. Home brewed wine utilizes wild yeast to break down the sugar in the grapes and convert it into alcohol, with a little sugar added to increase the alcohol content. The general shelf life is no more than two years, so the finished wine should be drunk within two years. The following is the method of winemaking.
I: Tools needed for winemaking:
1. 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 withstand 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 gauze. Used to filter the wine juice.
Second, the material:
Very simple, the main ingredient is ripe, dark-colored grapes, amateur conditions, such as Jumbo, Rosemary and so on. 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.) is fully 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 and deflated beads, soak them, then rinse and dry them until there are no water beads on the surface. Don't rub it with your hands when you wash it, because the fermentation will utilize the white frost on the grape skins (which has a lot of wild yeast on it) for fermentation.
3. Wash your hands, pinch the grapes, squeeze the flesh into the main fermenter, and then put the skins into the fermenter as well. Don't throw the skins away, for one thing, there are wild yeasts on the skins that can kick-start the natural fermentation, and for another, the wine needs the color of the skins.
If the fermenter is small, you can squeeze one grape at a time, and if the fermenter is large, you can grab three or five grapes at the same time, put your hand in the container and pinch the broken ones, and then let go of the broken grapes and put them down.
4, when the grapes loaded to about 70% of the capacity of the fermenter, stop loading grapes, cover the lid, but do not completely tighten. Fermentation produces a lot of carbon dioxide gas, and if you overfill it, it will spill valuable wine juice; if you screw the lid on too tightly, it may produce a bottle explosion; in addition, grape fermentation also requires a trace amount of oxygen.
5. Place the fermenter with the grapes in a cool, well-ventilated place. Once the grapes are in the fermenter, the fermentation will start in about 12 hours or less, which is indicated by the presence of more bubbles in the must.
6. After the fermentation has started, press the skins of the grapes into the wine twice a day with a wooden stick or chopstick, and then put the lid on.
7, one to two days after the start of fermentation, put into the equivalent of 1/20 of the weight of fermented grapes of rock sugar or white sugar, such as 10 pounds of grapes to put half a kilogram of sugar, sugar immersed in 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 put into the equivalent of fermented grapes weight 1/20 of the rock sugar or white sugar, that is, the total weight of the two put the weight of sugar for the grapes weight 1/10, the sugar 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 6 days or so, autumn needs 8 days or so, when there are very 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, filtration of the 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. Put in a cool place.
11, at this time, the wine juice is more cloudy, the color is not very good, but drink is already the taste of dry red wine. At temperatures greater than 22 degrees, the wine will generally produce a second fermentation, the second fermentation is mainly malic acid - lactic acid fermentation, no longer produce alcohol.
12, the second fermentation will have a small amount of white, delicate foam rise. Two to three weeks later, the secondary fermentation is basically complete, the wine becomes clear (but because no clarifier is added, it is not as clear as the wine you buy), the siphon method is used to pour the wine into other containers, as full as possible, with the lid screwed shut. At this point the wine is called raw grape wine, and is now a fully-fledged dry red wine. Throw away any remaining sediment (dead yeast sludge, etc.).
If you don't drink 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 improving the accuracy 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.
Fourth, notes:
1, all types of containers must be washed, grapes in the winemaking process can not touch the oil, iron, copper, tin, etc., but can be accessed 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.
Isn't it easy to make your own dry red wine? Follow my method, I guarantee you can make delicious wine!