Materials and tools needed: grapes (must choose natural ripe grapes), rock sugar or white sugar (it is recommended to use rock sugar), fermentation container

Steps to make wine

1, will be the fermentation container washed, dry control

2, take the ripening of the first 15 days of the purple grapes a number of (according to their own needs, but pay attention to the proportion of grapes and sugar for the common 10:1), remove the pits, put forward the rotten fruit, wash the grapes with water. Remember not to rub it with your hands, because there is a small amount of wild yeast on the white frost on the skin of the grapes, and we want to apply it to fermentation.

3. Wash your hands clean, then pinch the grapes. Put the flesh of the grapes into the fermentation container, and the skins should also be released! Not only due to the application of grape skins for natural fermentation, but the wine needs the color of the skins.

4. When the container is 70% full, stop putting in the grapes and put the lid on but don't tighten it completely, as the grapes need a tiny amount of oxygen for fermentation.

5, the container of loaded grapes placed in a cool ventilated place, grapes loaded into the fermenter in about 12 hours or so began to ferment automatically, the appearance of grape juice, bubbles will be more than.

6, after the start of fermentation, with a wooden stick or perhaps chopsticks to press the grape skins into the wine, twice a day, and then cover the lid.

7, within 1-2 days of fermentation, to put icing sugar, if it is 10 pounds of grapes to shrink about half a pound of sugar. Sugar into the grape juice and stir the average until dissolved. The purpose of putting sugar is to improve the alcohol, ordinary one liter of grape juice did not participate in 17 grams of sugar can be raised one degree.

8, fermentation for 3-4 days, and then put an equal amount of sugar, stirring evenly.

9, wine fermentation ordinary at room temperature needs 6-8 days. When there are few bubbles in the fermentation container, and there is only nothing left of the color of the grape skins and seeds, taste the wine simply no sweetness, clarified that the alcoholic fermentation is complete.

10, after the completion of the alcoholic fermentation, the grape juice poured into the secondary fermentation container, grape skins, seeds and other dregs with gauze filtered out and thrown away. Secondary fermentation containers to leave 1/10 of the space, the same do not cover tightly lid, placed in a cool place.

11, this time the color of the wine is not very beautiful, but the taste was once a dry red wine taste. At a temperature greater than 22 degrees, the wine will stop the second fermentation, only this time the occurrence of malic acid - lactic acid fermentation, no longer occur alcohol.

12, the secondary fermentation will occur in a large number of white, delicate foam. Two to three weeks later the wine will become clear (because there is no participation in the clearing agent, so it must not be as clear as the wine purchased), the wine will be poured into the container, filled and the lid screwed on. At this point, the wine is called a vin de vin, which is a dry wine in the full sense of the word.