Generally just a few months, the owner can look at this \x0d\\\x0d\\with the rapid expansion of the grape industry, led to the family small workshop winemaking, now introduces a set of family more practical and feasible red winemaking process. \x0d\\\\\x0d\ I. Raw materials \x0d\\ Select fresh or wine grapes that are free of diseased or rotten fruit and are fully ripe and dark in color. \x0d\\\\\\x0d\three, utensils\x0d\stainless steel or plastic pots, tile tanks, gauze, wooden sticks, rubber hoses. \x0d\\\\x0d\4, process \x0d\ fully ripe red grapes → de-stemming, crushing → primary fermentation → post-fermentation → post-fermentation (add vat, pouring vat) → clarification → storage \x0d\\\x0d\5, operation process \x0d\1. de-stemming, crushing: squeeze the grapes by hand to remove the stalks, the containers are plastic pots or stainless steel, can't use iron containers. \x0d\2. Adjust the grape juice: high sugar ripe red grapes in the absence of sugar, the alcohol is generally about 8 to 12 degrees. If you want to make a slightly higher alcohol wine, you can add 1 degree of alcohol in 1 liter of grape juice method. The specific operation is: first dissolve sugar in a small amount of juice, and then pour all the juice. If a high degree of wine is made, more sugar should be added, but since the yeast is intolerant of highly concentrated sugar solutions, the sugar should be added in two additions. During fermentation, stir the wine 4 times a day (twice during the day and twice at night) with a wooden stick, and press down the cap (a kind of cover formed in the center of the vat by floating the peel and stalk on the surface) to make the fermentation even in all parts. \x0d\ At a temperature of 26 to 30°C, primary fermentation (with visible bubbling and bubbling) is almost complete after 7 to 10 days. If the temperature is too low, it may extend to about 15 days. \x0d\5. Post-fermentation and maturation: After post-fermentation, residual sugar is converted into alcohol, and the acid in the sake interacts with the alcohol to produce light-flavored esters. The stability of the wine is enhanced. \x0d\ During the post-fermentation and maturation period, the sake is decanted. The first pouring is usually done in the first winter of brewing, and the following spring, summer, fall and winter are each poured once. Sake in the first year after brewing is called new sake, and sake that is 2 to 3 years old is called aged sake. \x0d\6. Clarification: In addition to color, aroma and taste qualities, red wine must be clarified and transparent. Natural clarification takes a long time, and artificial clarification can be done by adding glue. Under the glue of the material for the egg white, the specific method of adding glue is: every 100 liters of wine with 2 to 3 egg whites, add egg whites before, to egg whites into a frothy, add a small amount of wine stirring, and then added to the wine, fully stirred and homogeneous, and resting 8 to 10 days after the can be. Wine can be blended according to the fact that people are used to drinking red wines with slightly higher alcohol content and sweeter flavor. Generally, alcohol (beverage alcohol) and sugar are added. When adding sugar, dissolve the sugar in the wine first and blend the wine as needed to make a palatable red wine. \x0d\\\\x0d\\ There is another kind of red wine that can be made from ripe rose-scented grapes, which has the aroma of rose-scented grapes as well as a soft and mellow ester flavor. The color is bright, rose-red or light red, and the degree of alcohol is mostly 9 to 12 degrees. If you prefer a wine with a higher alcoholic strength, you can add some sugar to the fermentation process and increase the alcoholic strength to 16 degrees. According to experience, adding 17 grams of white sugar per liter of juice can produce 1 degree of pure alcohol after fermentation. For example, to make a wine containing 4 degrees of alcohol, 17 x 4 = 68 grams of sugar should be added per liter of grape juice. \x0d\\\x0d\\ production method \x0d\\\x0d\1. crushing. After rinsing the ripe red grapes with clean water, remove the stalks and green grains, moldy grains, broken grains, etc., put them into sterilized containers (small tanks) and squeeze or mash them by hand, but before operation, you must wash your hands, sticks, containers, etc., with potassium permanganate water once, and then rinse them with clean water once more, and then go to operation, in order to prevent contamination by stray bacteria, and at the same time, be careful not to use tools and containers made of metal, such as iron, copper, etc. (or use a clean aluminum spoon in a cup sterilized) to mash the grapes. \x0d\\\\x0d\2. Fermentation. Fermentation is the production of alcohol and carbon dioxide from the sugar in the skin juice of the grapes by the action of yeast. The pre-fermentation process of red wine is a mixture of skin and juice, and the yeast has been accessed into the juice at the time of crushing of the grapes, because of the presence of yeast in the white cream on the skin of the grapes, so that homemade wines can be made without adding yeast additionally to the fermentation process. \x0d\\\\x0d\\ fermentation temperature is preferably 15~25℃ and should not exceed 35℃, but fermentation in small containers, where heat dissipation is easier, can usually reach no more than 32℃. \x0d\\\x0d\\ When the skin juice is filled into the container, fermentation can usually begin after one day. Liquid surface is calm at the beginning, then there has been a weak carbon dioxide bubbles, said the yeast has begun to reproduce, after 2 to 3 days there is a large amount of carbon dioxide release, the dregs of the skin floats up to form a layer of cap, the mouth to taste the juice, the sweetness is gradually reduced, the taste of the wine is gradually increasing. \x0d\\\\\x0d\\\ fermentation should be the uplift of the grape skins with sterilized chopsticks pressed into the juice twice a day, which on the one hand prevents the grape skins from mildewing and becoming acidic, and at the same time can be the skin pigmentation immersed into the juice, and the discharge of CO2, so that the yeast gets the oxygen to fermentation more vigorously. \x0d\\\x0d\\ climax, the fermentation momentum began to weaken, at this time you can add sugar, add sugar is to use the original grape wine to dissolve, and do not use water to melt the sugar and then add, and so the sugar is completely dissolved, and then continue to ferment in the container, and finally CO2 release to weak and close to calm, the alcohol flavor is very strong, the sugar is reduced to less than 1%, the juice began to clear, that is, the end of fermentation, the press, the Separate the skin and juice. \x0d\\\\x0d\3. Pressing. The method of pressing is to use a clean cloth bag or gauze, for squeezing or twisting, the red wine liquid will flow out, known as the original wine. \x0d\\\\x0d\4. Add egg white to clarify. 30 ml of original grape wine is about one egg white. The method is to beat the egg white into foam, mix it with a small amount of wine by stirring thoroughly, then add it to the wine, and then stir and leave it fully until the wine is clear and transparent, and discard the sediments. \x0d\\\\x0d\5. Adding sugar to wine. Most people's habit is to think that wine should be sweet, therefore, the wine needs to be blended with sugar, the amount of sugar added is about 12~14%, and the original wine should be stirred and dissolved when dissolving the sugar. \x0d\\\\x0d\\this way, with a strong "rose" flavor, sweet and sour red wine is made, but if you store it in a container in a closed container for 2 months, the flavor of the wine is more mellow.