Home-brewed wine adds grapes, sugar and auxiliary materials into the fermentation container. After the fermentation is started, it enters the key fermentation stage. During the fermentation process, a large amount of gas will be produced, and the grape skin will float. The fermentation process is the process of producing wine, which needs to be strictly controlled and handled in time when problems are found.

Temperature control:

Temperature control in fermentation stage is very important. Ensure that the temperature does not exceed 30 degrees, and it can be cooled by water shower, placed in an air-conditioned room, etc., and the temperature should not be too low, and the temperature can be raised by wrapping a quilt on the fermentation container.

Stirring gland:

It is suggested to stir and press the cap once in the morning and evening, and the stirring times can be increased appropriately when the fermentation is intense. When pressing the cap, the grape skin floating on the upper layer should be pressed into the wine. It can enhance the impregnation of grape skin by wine and prevent grape skin from breeding bacteria.

Sealing degree:

Because a large amount of gas is produced during fermentation, and in order to facilitate stirring, the main fermentor can be simply sealed. Grape skins floating on the upper layer can isolate oxygen.

Sugar addition during peak hours:

When the fermentation is most intense, add the remaining half of the sugar. Sugar can be replenished at any time if necessary. Adding sugar in batches can balance the temperature and prolong the fermentation time. (The density of sugar will affect the quality of wine, and this knowledge is expected to be added.)

Accurate determination (optional):

In the process, wine samples are collected by measuring cylinder, and the alcohol content and density of wine are calculated by distillation, and the fermentation process is controlled as needed.

Description:

1. If a layer of Bai Pu is found on the wine, scoop out the Bai Pu with a clean spoon, remove it and remedy it. This situation is generally that wine is oxidized and acetic acid bacteria are at work. (If it is serious, it can only be dumped.)

2. When tasting, the wine is very sour. First, judge whether it is sharp acid or acetic acid, which may be caused by immature grapes, or the wine may be broken and treated differently.

3. There is a musty smell when the lid is opened. It may be that the grape skin on the upper layer has been infected by bacteria and is broken. Remove the musty part on the upper layer in time (if it is serious, it can only be dumped).