Home wine making method and temperature:

Materials: buy 10 pounds of fresh purple grapes, three pounds of sugar. Then, wash the grapes and control the water. Next, wash your hands, pick the grapes, crush them with your hands and put them in a clean altar. When you put it, you should put one layer of grapes and one layer of sugar, and finally tie the mouth of the altar tightly with a food bag and put it in a place protected from light. But be careful, the grapes will expand when fermenting, so when filling the altar, be careful not to fill it up, leave some space in the mouth of the altar 2/4, otherwise the wine will drip out. After 10 days of fermentation, the pomace will be fished out, and the altar will be tied up again, and then it will be put into the jar for 10 days, and then it will produce delicious red wine. The temperature is usually room temperature.

Practice:

1. Wash the grapes and dry them. (If you don't dry them, you can pass them in cool boiled water and set aside).

2, take a clean wine jar.

3, the grapes one grain pinch broken in the wine jar, a layer of grapes a layer of sugar. The ratio of grapes and sugar by 10 pounds: 2 to 3 pounds. (Note: the grapes should be filled to 1/4 from the mouth of the tank, otherwise the grapes will be full out due to fermentation. Grapes should not be packed in plastic bottles similar to Coke bottles, otherwise the bottles will expand and explode due to fermentation.)

4, after loading the grapes, sealed with multiple layers of plastic wrap plus multiple layers of plastic bags, and then pressed on the top of the plank block and focus. (If not pressed, the plastic wrap and plastic bags will rise and crack due to the pressure in the tank)

5, sealed and placed in a cool, dry and shameful place for a month.

6. Strain the wine through gauze to remove the skins and sediment, and then put the wine back into the bottle for storage. If you don't have a wine jar, you can put it in a pickle jar or a wide-mouth jar.

Other methods:

Rinse the ripe red grapes with water, remove the stalks and green grains, moldy grains, broken grains, etc., and put them into sterilized containers (small tanks) and squeeze or mash them by hand, but before operation, you must wash your hands, sticks, containers, etc., in potassium permanganate water once, then rinse them with water once, and then To operate, in order to prevent contamination of stray bacteria, at the same time be careful not to use iron, copper and other metal tools and containers (or clean aluminum spoon in the cup after disinfection) will be mashed grapes.

1. Fermentation is the sugar in the grape skin juice by the action of yeast to produce alcohol and carbon dioxide, the pre-fermentation process of red wine is the skin juice is mixed together, yeast in the grapes crushed when it has been into the juice, because of the white frost on the skin of the grapes there is a yeast, so the homemade wine in the fermentation of wine can be not additionally added to the yeast.

2, the temperature of fermentation is best at 15 to 25 ℃, should not exceed 35 ℃, but with a small container fermentation, heat dissipation is easier, generally can be reached not more than 32 ℃.?

3, when the skin juice into the container, generally after a day can begin to ferment. Liquid surface began to be calm, then there has been a weak carbon dioxide bubbles, said the yeast has begun to reproduce, after 2 to 3 days there is a large amount of carbon dioxide release, the skin dregs floating into a layer of cap, mouth taste juice, sweetness decreases, the wine taste increases gradually. Fermentation, every day should be floating grape skins with disinfectant chopsticks pressed into the juice twice, this on the one hand to prevent moldy grape skins, sour, while the skin pigmentation can be soaked into the juice, and discharge carbon dioxide, so that the yeast get oxygen, fermentation is more vigorous.

4, after the climax, the fermentation momentum began to weaken, at this time you can add sugar, sugar is used to dissolve the original grape wine, and do not use water to melt the sugar and then add. When the sugar is completely dissolved, continue to ferment in the container, the last carbon dioxide release to weak and close to calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, the juice began to clear, that is, the end of fermentation, pressing, the skin juice separation.