How to make your own wine

Method of making wine by oneself

● Step 1: When buying grapes, you can choose some mature grapes, even if they are scattered. These grapes are easy to ferment and the price is relatively low. Ordinary grapes, raisins and mare's milk can all be used to make wine.

● Step 2: Wash the grapes. Because the grape skin is likely to remain pesticides, it is very important to clean the grapes. It is best to wash them one by one, then rinse them repeatedly with tap water and remove the rotten grapes at the same time. Some clean people like to peel grapes to make wine, which is not bad, but it lacks some nutrients that Pete has.

● Step 3: Dry the grapes and put them in a container that can leak water. When there are no water drops on the surface of the grapes, they can be poured into the jar.

● Step 4: Select the container. Jars can be ceramic jars or glass bottles, but plastic containers are not recommended, because plastic is likely to react with alcohol and produce some toxic substances, which are harmful to human health.

● Step 5: Pinch the grapes, put them in a container and wash them with your hands. The operation method is to grab a handful of grapes and hold them hard, then put them in a jar and put sugar on them. The ratio of grapes to sugar is 10: 3, that is, 10 kg of grapes put 3 kg of sugar (friends who don't like sweets can put 2 kg of sugar, but they can't help but put sugar, because

● Step 6: Seal the jar with a seal. If it's a ceramic jar, you can order some wine paste at a small shop where you buy yellow rice wine. Add water and paste the seal. After sealing, the jar should be kept in a cool place. Don't flip or open the lid at will.

● Step 7: When the unsealing is hot, the fermentation time of the grapes takes about 20 days to one month. Now it takes about 40 days to make wine this season. After unsealing, remove the grape skins floating on it, and you can drink the wine directly. Note that if you like strong wine, you only need to delay the unsealing time. After unsealing, don't forget to cover the jar every time you scoop the wine, so as not to volatilize the smell of the wine.

1. What grapes can be used to make wine?

Homemade wine pays attention to local conditions and entertains itself. There are no special regulations on grape varieties. As long as it is grapes, you can play with it. If conditions permit, you can choose 3 or 2 grape varieties to brew at the same time every year (that is, prepare more containers), and you will feel the influence of different grape varieties on wine style in comparison. Red grapes must be used to make red wine. The darker the color (purple-black), the better the maturity and the better the red skin and red meat. White (green) grapes or grapes with red skin and white meat are used in liquor (pressed and peeled before fermentation).

The alcohol content of wine is converted from the sugar contained in grapes, while the color source of red wine is the pigment contained in grape skin and pulp. So try to choose grapes with good maturity, freshness and cleanliness to make wine.

If you can buy special wine grapes from your hometown wine producing area, it is certainly a good thing to compare the brewed wine with the wine bought by the store.

The common wine grape varieties of red wine are Cabernet Sauvignon, Cabernet Franc, Cabernet Franc, Merlot, Jiali Brewing, Black Pi Nuo and Black Jiamei.

The common grape varieties of white wine are Riesling, Italian Riesling, Chardonnay, Sauvignon B 1anc, etc.

In addition, the rose-scented table grapes with red skin and white meat are also commonly used to brew white wine (fermented after peeling) and rose wine (fermented with skin), and the aroma of the finished wine is very special.

As for the styles and characteristics of wine brewed by different grape varieties, there are many introductions about wine grape varieties on the Internet, so I won't introduce them one by one here.

2. Do you need special tools and special dressings?

It's not necessary.

Bottles, cans, barrels and vats can all be used as containers. A few ornamental experiments suggest using transparent glass bottles, coke bottles and mineral water bottles. In order to prevent excessive contact with air and liquor oxidation, it is best to use a covered container with a small opening, or wrap it with a plastic sheet and stick a small hole.

Yeast, clarifier and other auxiliary additives should also be used as little as possible or not, but SO2 plays a vital role in the long-term preservation of wine, and it is best to get a little sulfurous acid with 6% SO2 content.

3. Is it better to use plastic bucket or jar?

There are no rules when fermenting utensils. Food-grade nontoxic plastics and cans are acceptable. Of course, glass bottles, porcelain and stainless steel cans are better. Avoid contact with metals such as iron, copper and tin.

Do you want to wash the grapes with detergent?

Don't. Washing will make the natural yeast on the grape skin lose a lot, so it is difficult to start fermentation naturally. If chemical pesticides are not taboo, even washing grapes should be avoided as much as possible. Alcohol has its natural disinfection ability, so it is not necessary to pursue living in an absolutely clean vacuum, let alone microbial discoloration. If you must wash it, try to reduce the washing intensity and dry it as soon as possible before breaking the wine.

5. Do grapes need to be broken before they can be bottled?

Need. The contact between grape juice and grape skin helps the natural yeast on the skin to multiply quickly and start fermentation. The crushing degree of red wine can be crushed to avoid the trouble brought by mashing to the later filtration. Liquor needs juice fermentation, and pressing is of course to squeeze out the last drop of juice.

6. What is the ideal temperature for the fermentation process?

Red wine is controlled at 25-30 degrees, and white wine is controlled at 18-20 degrees.

7. How much is appropriate in the container?

In the early stage of alcohol fermentation, a lot of gas will be produced, and grape skins will float on top of the wine layer by layer. During the insurance period, the container should leave about 30% of the remaining space to avoid the overflow of precious wine. Fermentation begins (a little bubbling)-violent (a lot of gas escapes)-weakened (foam drops sharply)-still (fermentation is completed). This phase lasts about 1 week.

For red wine, the later malic acid-lactic acid fermentation (not necessary) will reduce the acidity of the wine and make the wine softer and more delicious. When the temperature is suitable (above 20 degrees), the alcohol fermentation will naturally start the apple lactic acid fermentation (in many cases, the apple lactic acid fermentation can not be started normally). At this time, the skin residue has been filtered out, and the bubbles are delicate and clean, which is not as violent as alcohol fermentation. There is only 10% space above the container. Try to avoid the intervention of air and exhaust the gas in the container. If possible, a simple check valve can be used to control the gas to come out. This stage takes about half a month. If apple milk fermentation didn't start in that year, it could be kept in a sealed bottle. Wine will precipitate tartar (particle size and crystal shape) at low temperature in winter, which will reduce the acidity of wine. When the temperature is suitable next year, the precipitation will be removed by siphon, hoping that the fermentation of apple milk will start naturally. Temperature is often the decisive factor of malic acid-lactic acid fermentation in wine.

8. What is the principle of adding sugar?

Whether or not to add sugar and how much sugar to add are calculated according to the final alcohol content and the sugar content of grape raw materials.

Generally 1 7g sugar/liter can produce1degree alcohol. The highest alcohol content of natural brewing is 15. Grape juice has low sugar content-low alcohol content, which is not easy to preserve; Too much sugar-fermentation does not completely produce liqueur.

9. So how long is the interval between adding sugar? A * *, how many times should I add it?

If the grapes are not ripe well and the sugar content is low, the alcohol content of the wine will not reach 12 in the future, which will affect the taste and preservation of the wine. Sugar can be considered at this time. Every time 17 g sugar/liter is added, 1 degree wine will be produced. Generally, 34 g sugar can be added to each liter of grape juice to increase the alcohol content by 2 degrees. If the grapes are too immature, 68 g sugar/liter can be considered to produce 4 alcohol. For example, Germany is too cold, and the glucose level is low, and only 7% alcohol can be achieved. The law allows adding 68g to 1 1% alcohol, while Bordeaux, France can only add 34g to 12% alcohol, and it must be approved by the state.

Sugar should be added on the second or third day after the start of fermentation, when the fermentation is the most vigorous, the yeast content in the wine reaches the maximum, and the yeast is vigorous. At this time, adding sugar is beneficial to complete fermentation, leaving no residual sugar and ensuring the stability of wine. Residual sugar will be decomposed by lactic acid bacteria to bring irritation and bitterness. Add sugar twice, with an interval of 1-2 days. The above is red wine, and white wine can retain residual sugar to 8 grams and be semi-dry. But liquor should avoid malic acid-lactic acid fermentation. After alcohol fermentation (5-6 days), immediately separate the wine residue, fill the container, cool it to 17℃, and conditionally add SO2 to close the container.

"Apple lactic acid fermentation" refers to red wine. It's the conversion of acid, and it won't produce alcohol.

10, should all sugar be added during fermentation? Isn't honey or rock sugar better?

It is best to add sugar in batches. Too high sugar concentration will affect the reproduction of yeast, and too large crystal sugar particles will affect the melting. The effect of rock sugar is actually not as good as sugar; Of course, honey can, but honey contains high moisture and other microorganisms.

1 1. Should it be sealed during fermentation? Do grapes need ventilation after they are put into the jar?

Do not seal it.

Need some fresh air. Fermentation requires oxygen, and at the same time, a large amount of CO2 is discharged, so there is a danger of explosion if it is over-sealed.

Because fermentation process is not a simple equation, there are many equations. Yeast itself needs micro-oxygen, and the combination of pigment and tannin into a stable color needs oxygen, otherwise the color will deteriorate, which is the reason for opening a bottle and turning it upside down in large-scale industrial production. In addition, pouring cans and ventilation can also remove the odor of reduced hydrogen sulfide in wine, and yeast itself will produce SO2 through fermentation. If oxygen is not given, the smell will be reduced. This is a process summary obtained by combining theory with practice.

12. Do you want to stir for the first fermentation?

Yes Generally, floating grape skins are pressed into wine 2-3 times a day, which is beneficial to the soaking of phenolic substances such as tannins and pigments on grape skins.

13. How long does it usually take to complete the fermentation period?

About 25 days. The first step is the fermentation of converting glucose into alcohol. There are obvious bubbles, and the amount of bubbles is from less to more, and then from more to less, which takes about a week. The second step is to ferment malic acid into lactic acid for red wine. The bubbles are fine, even and clean, and they also go through a process of less-more-less, about half a month.

14. When will the skin residue of red wine be separated from white wine?

The skin and residue should be separated about 5 days after the fermentation starts (obviously bubbling). Discard the filtered skin residue and keep the wine. The first filtration (skin residue separation) can use clean cloth or stockings. It drips hard, don't forget to squeeze out the remaining wine from the skin residue.

15. Should liquor be peeled before fermentation? Should white wine be peeled and pressed quickly? Is there any simple and good method?

Peel it off. In order to reduce the contents of suspended solids and phenols in grape juice. It is best to break the juice by oxygen isolation to prevent the grape juice from oxidation.

If the amount is small, pick the grapes and put them in a transparent shrink film food bag, remove the air and seal them, or press the grapes in the bag upward with your mouth, so that your hands will not touch the juice and isolate the air, and then pour the juice into the container.

Step on the bag with your foot If the bag is strong, it can be used several times.

16, should homemade liquor be fermented at low temperature?

The temperature should be strictly controlled at 18 ~ 20 degrees.

17. How long can self-brewing last? Must the skin be filtered out when storing?

Self-brewed wine does not use technical means such as industrial yeast and gelatin clarification, and the wine liquid will contain trace bacteria that are harmless to health. It should be stored at low temperature and protected from light, and enjoyed with relatives and friends within one or two years. Of course, if your grape raw materials are of high quality (grape varieties, maturity, sanitary conditions, climate and other conditions are good), it does not rule out that you can brew good wine that can withstand aging.

Generally, the residue should be filtered after alcohol fermentation 1 week. Generally, you can drink it after 1 month, preferably after 3 months (winter) and after oxygen isolation, low temperature, standing, precipitation and filtration for a period of time. For the filtration in the later stage of slag removal, after standing for a period of time, the sake at the top is filtered out by siphon method (reducing the air in the container as much as possible), sealed (oxygen-insulated) and stored, and the sediment at the bottom is discarded.

18, why should it be filtered? The skin is nutritious, and the homemade wine needs quality instead of appearance?

The first is function. The basic function of wine is to relax the nerves, make people excited and create an atmosphere. This is to choose a beautiful cup with clear senses and beautiful shape, and a big bowl of paste porridge with old and ugly colors floating inside, which has the same physiological effect.

The second is principle. The process from grape to wine is the process from sugar fermentation to alcohol fermentation, which is completed in a period of time. After the sugar in grapes is converted into alcohol by fermentation, the sweetness disappears and the alcohol content is fixed, regardless of whether there is skin residue or not. It needs to be filtered after the first fermentation. There are many things that are not good for wine, and there are also many miscellaneous bacteria, which have a great influence on the stability of wine except for aesthetic reasons.

Finally, the concept. Wine is brewed from grain. Drinking a glass of wine is not equal to eating a bowl of rice. Similarly, drinking a glass of wine is definitely not equal to eating a bunch of grapes, and its composition has changed qualitatively.

Wine is a natural product given by God to human beings and can be enjoyed without adding any additives. But drinking is different from taking medicine. Isn't it better to be beautiful and romantic at home?

19, I like sweet wine, just add more sugar when fermenting, right?

The highest alcohol content of wine produced by natural brewing method can generally reach 15 degrees. If you add too much sugar in the brewing process, you will get sweet wine. However, the high sugar content of wine and the high residual sugar and consistency of wine liquor will not only increase the difficulty of brewing technology and affect the clarity of finished wine, but also cause the consequences of microbial reproduction, easy deterioration of wine liquor and so on.

If you like to drink sweet wine, you can temporarily add sugar, juice or honey to dry (not sweet) wine according to your own taste when drinking, which is very convenient to get your favorite sweet wine. Of course, if the sugar content of grape raw materials is high enough to brew sweet wine, don't refuse this rare opportunity!

20. I like to drink high-alcohol and enjoy the health care function and taste of the wine. What should I do?

Brandy is distilled from low-alcohol wine.

Liquor with high alcohol content is easy to preserve. Friends who like to drink high alcohol, after the wine is brewed, add a proper amount of brandy or white wine, fill the bottle and seal it.

2 1, equipped with simple detection tools, upgraded to a master of self-brewing experts;

Hydrometer-used to measure the sugar content of grape juice and estimate the alcohol content of finished wine, with the range of 0.9000- 1. 100. If the measuring range does not exceed 0.9- 1. 1, two hydrometers, 0.9- 1 and 1, can be used in stages according to the situation of liquor during fermentation.

Measuring barrel-used to measure the sugar content of grape juice and the alcohol content of finished wine. The height matches the hydrometer, and 250ml will do.

These two things are sold in ordinary laboratory supplies stores.

Imagine smelling the fragrance of grapes and wine floating slowly from home every day during fermentation, watching the huge grapes magically turn into noble wine in the rising bubbles, and then knowing whether the wine God gave you is strong or weak. Is this confident expectation more enjoyable?

Attachment: Conversion table of specific gravity, sugar content and alcohol content of grape juice (based on 20 degrees Celsius).

Specific gravity The sugar content per liter of grape juice (grams) leads to the alcohol content after drinking (%).

1.037 68 4.0

1.040 76 4.5

1.043 84 5.0

1.047 95 5.6

1.050 103 6.0

1.053 1 1 1 6.5

1.056 1 19 7.0

1.059 127 7.5

1.063 138 8. 1

1.066 146 8.6