wine

Rouge), "dry" is a word borrowed from champagne brewing, that is, wine brewed directly from pure grape juice without adding any additives such as water, spices and alcohol. After red grapes are pressed, the skins and cores of grapes are not filtered, and the grape juice is filtered after brewing into wine.

Exercise:

1. Select fresh grapes, wash the grapes before juicing, and remove the branches.

2. Prevent the fermentation broth from being polluted.

1. The juicer should be cleaned and dried.

2. Fermentation bottles (bottles with lids) should be cleaned and disinfected with 70% alcohol (available in pharmacies).

3. Inject grape juice and seal.

3. Control fermentation conditions

1. Put the grape juice into the fermentation bottle, leaving about one third of the space, and then add yeast for fermentation.

Loosen the bottle cap every 12 hour (note, it's not opening the bottle cap), and then tighten the bottle cap.

2. During the brewing process, the temperature should be strictly controlled at 18 ~ 25℃ and the time should be controlled at 10 day.

You can filter it. Try the wine.

Then, you're done.

Eh, because we do it in the laboratory, besides adding yeast, there are also some enzymes. So you can taste the wine soon (alas, drinking is not allowed at school ...). If you want to have a higher alcohol content, you can control the time at 10~ 12 days.

Life lies in practice, please take your time ~o(∩_∩)o ...

Hope to succeed.