The raw materials are only two materials: grapes, rock sugar, and nothing more. (Mountain grapes are better than home grapes, rock sugar is better than white sugar, the latter two things can be done, but the quality of the wine is a little worse, mountain grapes made of real red wine).
The seeds and skins of grapes must be retained, because they contain tannins that are very beneficial to the human body and determine the color of wine pigments. (Peeled grapes do not make red wine.)
Glass and ceramic containers that can be sealed are fine, but glass is better. With glass containers, it is easy to see the changes inside, you can observe the process of wine generation; in case of localized contamination (usually occurring on the surface), you can also remove it in time. In case of localized contamination (usually on the surface), it is possible to remove it in time. In case of overflow due to the fermentation expansion, it is possible to get some of it out. Container mouth is not too large, consider sealing, anti-pollution.
The ratio of grapes and rock sugar: 10 pounds of grapes 2 pounds of rock sugar. (Do not like to drink sweet mouth, icing sugar can be appropriate to put less.)
Production process:
1. containers, grapes washed, drying water (grapes are not easy to cool very dry, so to use a number of baskets, pots and so on, the grapes laid flat on the surface so that the surface water quickly evaporated).
2. Pull off the grapes, pinch them slightly to make a break in the skin, but do not let the skin and flesh separate. (In this way, the grape skin will not float up quickly, and the nutrients inside can be dissolved in the wine as much as possible.) Throw the grapes into the container one by one, and when there is a certain thickness, put some icing sugar.
3. The surface of the grapes and the mouth of the container, leaving a certain distance, three or four fingers high, in case of fermentation overflow.
4. Container sealing, do not overly tight, and do not press things, in order to prevent the container swelling bad.
Don't stir, don't sunbathe, let it sit. 3 days - 5 days to start fermentation, bubbles, the lower part of the liquid, the grapes floating; 7 days can see the top and bottom of the roll. After two weeks, the fermentation is over and the wine separates from the dregs. After two weeks (it's okay to take longer, half a year is no problem), try to take out the upper dregs (lees), filter out the wine in it with a clean white cloth (not gauze) (maybe as hard as squeezing the dumpling filling, because the lees are more viscous), pour it back into the container, cover it and let it rest.
After a period of time (1 month or so), the lower part of the wine appears to be fine impurity precipitation, the upper part of the wine gradually becomes clear and transparent, use a straw to draw the wine into a clean bottle, seal it up, and store it at 14 - 17 degrees (Celsius), the longer the better.
The following photo is the process of making: (with 40 pounds of mountain grapes, 8 icing sugar, out of 33 pounds of wine)
There are only two kinds of raw materials: grapes, icing sugar, and then do not add anything. Wash the grapes and dry them. (The photo is mountain grapes) Pull off the grapes, pinch a little, so that the skin appeared to break, but do not let the skin, flesh separation. (This way, the skins won't float up as quickly and as many of the nutrients inside can be dissolved in the wine as possible.) Throw the grapes into the container one by one, and when they are a certain thickness, put in some icing sugar. From left to right, make it 2.5 hours later in order. Pay attention to observe that the lower part of the oozing grape juice decreases in order.
Looking at the two bottles individually, the one on the left is made 2.5 hours earlier than the one on the right and oozes more grape juice. The white color is icing sugar. After 8 hours, the grape juice sinks and the grapes float (left and right are not the same)
After 24 hours (there is a difference between the upper and lower levels)
(left) 10 days later, fermentation is underway, and you can see rising bubbles (the left fermentation time is long, and the right one is short)
(right) 10 days later (the rightmost vial is made two days later) is fermenting fiercely.
There is a yeast on the surface of the grapes, which can ferment naturally, without the addition of yeast, wine, and so on, do not put white wine, and even more can not be heated.
(left) 34 days later, the end of fermentation, the grape skins completely floated up, the upper part of the dry, the alcohol content can be sterilized, continue to be placed, and will not deteriorate.
(right) Fishing out the float and filtering the liquid (wine) with a clean white cloth.
Filtered wine, you can drink, in order to improve the quality of the wine, the wine will be bottled, capped and sealed, stored at 14 - 17 degrees (Celsius), the longer the better. (Powder deposits appear at the bottom of the bottle. After a while, remove the deposits by introducing the wine with a straw into another bottle for preservation.)
If you can't get mountain grapes, marketed house grapes will do, and the process is exactly the same. The fermentation process is more intense, with the seeds rolling up and down, and the resulting wine is more alcoholic, but lighter in color.
It's so easy to make wine, just do it!