According to the number and types of brewing, determine the number of porcelain cans or enamel barrels, non-toxic plastic barrels and cans of different sizes. Rinse with boiling water or wipe with alcohol for disinfection before use. If a porcelain jar is used, it can be smoked with sulfur and burned for 2-3 hours according to the space of 0/5-30 grams per square meter/kloc. You can't use copper and iron containers in wine making, and you can't touch copper and iron during processing to avoid wine deterioration.

Second, raw materials.

Use fresh, healthy and ripe grapes, and the sugar content is above 17. Red wine is fermented with red grapes, and white wine is fermented with white grapes or red-skinned white-fleshed grapes.

Third, the brewing method

1. The grapes are broken. After the grapes are harvested, they are quickly crushed by hand to remove the stems. Potassium metabisulfite is added to prevent oxidation and sterilization and kill some harmful yeasts. The general dosage is per 100 kg grape 10 ~ 15g, and it is best to add it while crushing.

2. The fermented and squeezed grape juice should be put into a barrel or jar prepared in advance, not too full, accounting for 3/4~2/3 of the total capacity. Sealing with plastic film, and pre-fermenting. During this period, the temperature is mainly controlled, and the most suitable fermentation temperature of red wine is 25~28℃. Stir three times a day, and stir the grape skins from top to bottom to make the temperature uniform. If the temperature is too high during fermentation, lower the temperature, move the container to a ventilated and cool place, control the fermentation temperature below 30℃, and measure the temperature three times a day to master the fermentation process. For example, the sugar content of grape juice is 17~20 degrees, which can be fermented in about 2~5 days, usually taking one week, and then the alcohol content is about 10~ 12 degrees. If the sugar content of grapes is lower than 12 degrees, sugar should be added when the fermentation is vigorous, white sugar should be dissolved in grape juice and poured into the fermentation container. Calculation of sugar content: the number of liters of grape juice ××0.0 1 16= sugar content. After fermentation, the peel and stone are filtered, and the filtered juice is post-fermented, which will end in 4-5 days under normal fermentation conditions. Pour it into a small container, seal it for 5-6 days, pour the wine to separate the residue, and make the wine contact with the air, which is beneficial to the maturation of the wine and release part of carbon dioxide. The interval of the second cylinder shifting is 1~ 1.5 months. This time, the clear juice should be gently poured, and the siphon method should be used when pouring the cylinder, so that the dregs can be easily separated.

White wine fermentation needs low temperature. The wine temperature should be controlled at 15℃~ 17℃, and it will take more than two weeks to finish it. Other steps are the same as red wine.

For grapes with low sugar content, if sugar is not added during fermentation, a certain amount of edible alcohol should be added after the wine is clarified to prevent the wine from going bad. The wine made at this time is dry wine, that is, no sugar and wine. If you want to drink sweet wine, you can make it temporarily with sugar. Take a small amount of dry wine and season it with sugar until it reaches the sweetness you need, and then mix it according to the amount of alcohol you need. Don't add sugar for the time being if you don't drink it. It is not easy to keep after adding sugar.