Broken stems: For most grape varieties, 90% stems need to be removed.
Determination of acidity: measure the acidity of grape juice with your acid meter. If the acidity is less than 0.7%, you need to add tartaric acid until the desired acidity. Usually it is between 7 and 8.
Sugar content measurement: measure the sugar content of grape juice with a sugar content meter. If it is less than 22%, it should be added to this value.
After completing the above operations, you can add sulfur: usually, the amount of sulfur added is 50 ~130 ppm, depending on the quality of grapes. If the grapes are good, add less, and if they are bad, add more!
Yeast addition: If the sulfur addition is less than 65PPM, yeast activating solution can be added immediately; if the sulfur addition is more than 65PPM, it is necessary to wait for 4-5 hours before adding yeast. At the same time, fermentation AIDS are added. Usually 20g/100L grape juice.
Alcohol fermentation: the grape mash is stirred twice a day until the fermentation starts. At this time, the grape skin will float to form a cap. Once the cap is formed, it should be pressed into the grape juice, usually twice a day.
At the same time, the temperature of the fermentation container will rise, which is beneficial to the color leaching, but usually the temperature should not be too high, just control it at 22-28 degrees.
When the color has reached our requirements, or there is not much color in the observed skin, it can be separated, and the sake can be separated into a small bottle with water seal to continue the alcohol fermentation and skin pressing.
Inoculate lactic acid bacteria to ferment malic acid and lactic acid (this fermentation is not recommended for beginners).
When it can be judged that all the fermentation is over without bubbles, you can separate the wine feet and clarify the wine again. Now you can store your wine in wine storage containers, glass bottles, stainless steel barrels, oak barrels, etc. Let it stand for at least one month. (Don't drink it in a hurry, it takes time for the wine to form.)
After one month, separate the wine feet again, add SO2 to 20 mg/L, and then fill the container to mature for 3-4 months. (For our domestic self-brewed wine, we can start to enjoy it after storing it on New Year's Day and Spring Festival.)
In June next year, if it is convenient, you can use a micro filter to filter wine. SO2 should not exceed 20 ppm.
Before you start a new brewing operation in the next year, you can bottle your wine, usually by siphoning, then sealing it with a cork, and then putting it in your own small wine cellar for bottle storage. For red wine, a bottle storage time of 1 year is usually needed.
Homemade wine tips:
Understand and understand the basic principles of winemaking and the basic operating essentials.
Pay attention to sanitary conditions.
Prepare basic and appropriate wine-making gadgets and accessories (10 liters/batch or more).
Understand safety matters
Don't worry about drinking the new wine just brewed.