Method 1: 1. Wine has many benefits for the body. This has been scientifically proven. If you make your own wine, it will taste good and save money (less than 2.5 yuan per pound, 5 A pound of grapes can make 4 pounds of wine), and you don’t have to worry about chemical ingredients. And drinking the wine you brew will be more delicious. It is very simple to make your own wine. You can adapt to local conditions and pay attention to hygiene. The wine made according to the method I introduced is dry red wine and is generally more mellow than the dry red wine you buy. It is best not to wash the grapes after buying them, because the local method of brewing and fermentation relies on the fermentation of wild yeast microorganisms attached to the surface of the grapes. If you want to wash them, you must not wash them with your hands or brushes, let alone use detergents or high manganese. Potassium acid and other disinfectants. To ensure the survival of microorganisms to the greatest extent possible. Industrially, grapes are not washed. Many large wine companies have their own grape plantations, and the use of chemical fertilizers and pesticides is strictly prohibited. It is indeed difficult to ensure that pesticides are not used on commercially available grapes, but as far as I know, most fruit farmers are also taboo about spraying pesticides directly on grapes, because this will form spots on the grape skins and shorten the shelf life of the grapes. (If you are really worried, you can rinse the whole bunch with water.) Then use clean hands to tear and crush the grapes as much as possible, and can them together with the skins and seeds. Industrially, it is crushed using a crusher. The traditional French method is to hire young and beautiful girls to climb into wooden barrels containing grapes and crush the grapes with their feet. In industry, juicers are also used to extract grape juice and only ferment the grape juice. If you are making white wine, squeeze the juice out of the white grapes quickly to prevent the grape skins and seeds from immersing in the juice and turning the color red. Make your own wine without adding any starter culture, preservatives or fining agents. Home-made wine uses wild yeast to break down the sugar in the grapes and convert it into alcohol, and adds some sugar to increase the alcohol content. Generally, the shelf life does not exceed two years, so the wine should be consumed within two years. Here’s how to make wine. 2: Tools required for wine making: 1. Main fermenter. It is recommended to use glass jars, glass jars, glass bottles, ceramic jars, stainless steel bottles or plastic bottles and jars that can withstand alcohol and are harmless to humans, regardless of size. 2. Secondary fermentation containers and wine containers. Empty wine bottles, beverage bottles, mineral water bottles, etc. can be used. 3. A thin plastic tube. Used to siphon the wine out of the fermentation vessel after fermentation is complete. 4. Wooden sticks or chopsticks. Used to stir grape skins and grape juice during fermentation. 5. Stockings or fine gauze. Used to filter wine juice. 3. Materials: Very simple. The main material is mature, dark-colored grapes, such as Jufeng, Rose, etc. under amateur conditions. The auxiliary material is rock sugar or white sugar. The weight ratio of grapes and sugar used for fermentation is 10:1. 4. Process: 1. Fully clean and dry the main fermenter (i.e. glass jar, etc.). 2. Take 750 grams of purple-skinned and medium-sized grapes 15 days before ripening, remove the stems, pick out the rotten grape beads and deflated grape beads, soak them, then rinse them and dry them until there are no water drops on the surface. Do not rub it with your hands when washing, because the white frost on the grape skins (which contains a large amount of wild yeast) is used for fermentation during fermentation. 3. Wash your hands, crush the grapes, squeeze the grape flesh into the main fermenter, and then put the grape skins into the fermenter. Do not throw away the grape skins. First, there are wild yeasts on the grape skins. It can start natural fermentation, and secondly, the wine needs the color of the grape skins. If the fermenter is small, you can squeeze the grapes one by one. If the fermenter is larger, you can grab three or five grapes at the same time, reach into the container to crush them, and then let go and put down the broken grapes. 4. When the grapes are loaded to about 70% of the capacity of the fermenter, stop loading the grapes and cover the lid, but do not tighten it completely. During fermentation, a large amount of carbon dioxide gas will be produced. If the bottle is overfilled, the precious wine juice will overflow; if the lid is tightened too tightly, the bottle may explode; in addition, grape fermentation also requires trace amounts of oxygen. 5. Place the fermenter filled with grapes in a cool and ventilated place. After the grapes are loaded into the fermenter, fermentation will start within about 12 hours, which is manifested by the production of more bubbles in the grape juice. 6. After fermentation starts, use a wooden stick or chopsticks to press the grape skins into the wine twice a day, and then close the lid. 7. Within one to two days after the fermentation starts, add rock sugar or white sugar equivalent to 1/20 of the weight of the fermented grapes. For example, half a catty of sugar for 10 pounds of grapes. Dip the sugar into the grape juice and stir evenly. The function of adding sugar is to increase the alcohol content. Generally, adding 17 grams of sugar per liter of grape juice can increase the temperature by one degree.

8. Three to four days after the fermentation starts, add rock sugar or white sugar equivalent to 1/20 of the weight of the fermented grapes. That is, the total weight of the sugar added twice is 1/10 of the weight of the grapes. Dip the sugar into the grape juice and stir. Evenly. 9. Wine fermentation generally takes 6 to 8 days at room temperature. For example, it takes about 6 days in summer in Beijing and about 8 days in autumn. When there are few bubbles in the fermenter, there are basically only colorless grape skins and When you taste the grape seeds and there is almost no sweetness in the wine, it means that the alcoholic fermentation is complete. 10. When the alcoholic fermentation is completed, first use the siphon method to pour the wine juice into the secondary fermenter, then filter the remaining grape skins, seeds, grains, etc. with stockings or fine gauze, and mix the filtered wine into the secondary fermenter. in the secondary fermenter. Throw away grape skins, seeds, and grains. Note that there is a 1/10 gap in the secondary fermenter, and the lid should not be tightened too tightly. Place in a cool place. 11. The wine juice at this time is relatively turbid and the color is not very attractive, but it already tastes like dry red wine. When the temperature is greater than 22 degrees, wine will generally undergo a second fermentation. The secondary fermentation is mainly malic acid-lactic acid fermentation and no longer produces alcohol. 12. A small amount of white and delicate foam will rise during the secondary fermentation. After two to three weeks, the secondary fermentation is basically completed and the wine becomes clear (but because no clarifier is added, it is not as clear as the purchased wine). Use the siphon method to pour the wine into other containers, fill them as much as possible, and tighten the lid. die. The wine at this time is called grape wine, which is a complete dry red wine. Throw away any remaining sediment (dead yeast mash, etc.). If you are not drinking it right away, you can add a little high-grade liquor (such as Erguotou) without any foreign smell to the wine and store it in the refrigerator. Adding white wine can improve the accuracy of wine and extend the storage time. Such wine can generally be stored for two years. But if the wine produced is of high quality and has a high alcohol content (up to 15 degrees), it can withstand aging without adding white wine. 5. Precautions: 1. All types of containers must be washed clean. Grapes must not come into contact with oil, ironware, copperware, tinware, etc. during the brewing process, but they can come into contact with clean stainless steel products. 2. During fermentation, the lid of the fermenter must not be closed to prevent explosion. 3. Don’t add too much sugar, as this will affect the fermentation process and produce unwanted ingredients. If you want to drink sweet wine, you can add sugar when drinking it after the fermentation is completed. 4. Although wine is delicious, be careful about moderation.