Homemade wines need to be sealed during the secondary fermentation process.

To initiate the secondary fermentation process, malolactic fermentation, the fermenter needs to be sealed. The conditions for starting malolactic fermentation are very demanding and the average home may not be able to meet such conditions.

For secondary fermentation, it is important to make sure that the container is filled to the top so that as much air as possible can be expelled from the container, and to use a container with a single vent valve or one that can be water-tight.

Expanded information:

Precautions for homebrewing wine:

First, the selection of materials. The main material of wine is of course grapes, grapes must be naturally ripe in the summer, other seasons of ripened grapes can not be used, because in the planting process on the addition of a lot of additives, ripened grapes out of the wine is prone to flavor.

Second, soak and clean. Choose a good full, large grains of grapes will be cut off, pay attention to the outer skin can not be set aside, otherwise it will affect the overall taste. Separate the grapes from the branches and then pour them all into the salt water to clean, in order to ensure that there is no bacteria and dust on the skin.

Then rinse the grapes with water and dry them. Note that you need to dry all the water from the skin, but do not expose it to the sun for too long, otherwise the flesh will also become dried out.