This is my own wine, deep red in color and rich in taste. In fact, my own wine can also reach the delicious taste of wine on the market, and it is safe and hygienic without any harm. Family and friends who have drunk wine say it is delicious. The reason is that the grapes I use are professional wine grapes, Cabernet Sauvignon, different Kyoho grapes or table tennis grapes, which is one of the reasons; The second reason, look at my production method.

Process: other processes

Taste: sweet.

Time:

Composition:

Cooking steps:

1. First, choose grapes with small particles, high maturity, dark color and no decay. Because it uses Cabernet Sauvignon, it conforms to this feature. Next, remove impurities such as rotten fruit, moldy fruit and soil.

2. Gently knead and crush the fruit, but don't crush the grape seeds. The filling quantity should not exceed 70% of the container volume.

I used 20 Jin of grapes, 3 grams of yeast and 3 Jin of sugar. During fermentation, the container has no cover, but it can't be sealed.

4. The grapes start to ferment about 12 hours after they are put into the fermentation container. Press grape skin residue into wine twice a day in the morning and evening, and stir properly. The fermentation temperature should not exceed 30℃, and the operation should last for about a week.

5. When the fermentation liquid has no obvious bubbles, it is the end of fermentation. Filter the liquor with gauze, and put the filtered liquor in a dark and low temperature place for natural aging and clarification. Be careful not to tighten the bottle cap.

6. Store 1, and there is wine mud at the bottom of the bottle after 2 weeks. Separate the supernatant with a siphon, put it into other containers, fill the container as much as possible, and tighten the bottle cap. At this time, the wine is ready.

Cooking skills:

10 grapes are put in a grape stalk, which tastes unusual.