What tools do you need to prepare for home brewing? ?
First of all, we should prepare a series of tools: grape cleaning tools (leaking containers such as vegetable baskets and colander), utensils disinfection tools (edible alcohol and high-concentration liquor), grape juice fermentation tools (fermentation tanks can be made of glass, plastic, stainless steel, ceramics and other materials, such as medical jar, glass sealed jar, pottery jar, etc.), and common auxiliary materials for homemade wine (dry yeast powder and potassium pyrosulfite)
Secondly, prepare raw grapes. Usually, the common common grapes used by homebrewers to make wine are Kyoho and Rose fragrance. The price of Kyoho grape is low, the grain size is large, and the wine yield is high. However, Kyoho grape wine is more turbid than other grapes. When it comes out, the wine color is a little peanut-colored and slightly astringent, and it will take some time to get better. On the other hand, Rose-scented grapes are black in color and full of powder, and the wine has a special fragrance and excellent taste, but the particles are small and the wine yield is low (about 1 ratio of 0.7). You can choose according to your preference.
What are the steps of home-brewed wine? ?
1?
Wash and dry?
After the raw materials are bought, the diseased, withered and moldy fruit grains, green fruits and rotten fruits are removed first. As for whether it needs cleaning, it varies from person to person. Cleaning grapes can remove or reduce dust, mold, insects, pesticides, etc. on the surface of grapes, but it will also bring about a decline in water and sugar absorption of grapes. Without washing the grapes, the above risks are avoided. Note that if you want to clean it, you must dry it and avoid exposure to the sun.
2?
Broken stalks?
After cleaning and drying, the stem can be removed and broken. From now on, all containers and hands that come into contact with grapes or grape juice need to be clean. Containers should be free of water and oil, and hands should be washed. Squeeze the grapes by hand and remove the stems. The containers are plastic pots or stainless steel, not iron containers.
3?
Sugar?
It can be added once after the grapes are crushed, or it can be added in stages 1-2 times after the fermentation starts. The amount of sugar added is mainly determined by grape varieties. If it is Kyoho and other grape varieties with low sugar content, it can be between10:1.2 ~10: 2. For some wine grapes with high sugar content, the recommended sugar content is between10:1~10:1.5. White sugar, rock sugar, etc. can be added, but it needs to be melted with grape juice to be decomposed by yeast. Don't put too much sugar, otherwise it will affect the fermentation time and liquor clarity.
4?
Canning?
After the grapes are crushed, they can be canned. Of course, you can also crush them in the main fermentor if you can. The cans should be placed in a cool and dry place. Note that the crushed grape solution can't fill the container, and it's better to fill it in two-thirds of the container, because a lot of gas will be produced in the later fermentation process, and if it is full, it will overflow.
5?
Main fermentation?
Generally, the fermentation stage begins after 24~48 hours after canning. After fermentation, a large number of bubbles will float up, so it is not necessary to seal them, and air holes should be left. During the main fermentation, the barrel temperature should be controlled at 15-30 degrees. The main fermentation usually lasts 7- 10 days, and the specific time is determined by grape varieties, sugar content and fermentation temperature. After the main fermentation, it is necessary to filter and separate the wine. The separation is best carried out by siphon method, which can prevent the wine from being turbid and from being deteriorated due to oxidation or acetic acid bacteria infection caused by too much contact with air.
6?
Secondary fermentation?
The second fermentation lasts for 1-3 days, and the temperature conditions are the same as those of the main fermentation, but the second fermentation needs to fill the container, wrap the bottle mouth with plastic wrap and puncture the plastic wrap with a needle. Secondary fermentation is a step to improve the quality of wine and further sink grape pomace, which can be omitted if there is no condition.
7?
Packaging and aging?
After clarification, the wine is close to the finished wine, and the taste is ok. But if you want to be better and more mellow, you need to age it. When aging, it is suggested to use small-capacity containers, such as coke bottles or old red wine bottles. The best aging time is after winter. When aging, the bottle should be full, sealed, stored at low temperature (8- 10 degree is the best) and protected from light. Black plastic bags can be used to cover it to avoid light.
It is worth noting that a lot of bacteria will inevitably be produced during the brewing process. If it is brewed by a large enterprise, it will be completely sealed and disinfected, but home-made can't solve this problem. Homemade wine is generally not up to standard in hygiene, and Escherichia coli often exceeds the standard. Therefore, we must pay special attention to hygiene.