Method 1:
The first step ：Buy grapes
When shopping for grapes, you can pick some ripe grapes, even if it is a scattered grape does not matter. These grapes are easy to ferment for one thing, and the price point is relatively low for another. Commonly, grapes, raisins and marmite can be used to make wine.
Step 2: Wash the grapes
Because the skin of the grapes is likely to have pesticide residues, the cleaning of the grapes is quite important, and it is best to wash them one by one, and then rinse them again and again with tap water, while at the same time removing the rotten grapes.
Step 3: Dry the grapes
Place the grapes in a leaky container, and when the grapes are free of beads of water, you can begin to prepare the wine for pouring.
Step 4: Choose a container
The wine jar can be a ceramic jar or a glass bottle, but do not advocate the use of plastic containers, because the plastic is likely to have a chemical reaction with alcohol and produce some toxic substances that are harmful to human health.
The fifth step: hold the grapes into the container
Hands washed, directly hold the grapes, the operation is: grab a handful of grapes to make a strong grip, and then put people in the wine altar, and then put the sugar in the grapes on top of the grapes, the ratio of grapes and sugar is 10:3, that is, 10 kilograms of grapes to put 3 kilograms of sugar (don't like to eat sweet friends, you can put 2 kilograms of sugar, but can't be put without sugar because the sugar is an important factor in the fermentation of the grapes). important factor in fermentation).
Step 6 : Seal and store
Seal the wine jar. If it's a ceramic jar, go to a store that sells yellow wine and ask for some wine clay, add water and paste it to seal the jar. After sealing, keep the jar in a cool place, and don't turn it over or open the lid.
Step 7: Unsealing
When the weather is hot, it takes about 20 days to a month for the grapes to ferment. Once the wine has been uncorked, pull out the skins that have floated to the top and drink the wine straight away. Note that if you like your wine a little stronger, just delay the opening. After opening the jar, don't forget to put the lid back on every time you ladle out the wine, so that the flavor doesn't evaporate.
Method 2:
I. Selection, washing and crushing of grapes. Select fully ripe grapes. Repeatedly rinse the grapes with water, while removing rotten grapes and de-stemming, and control the water and standby. Be careful not to use detergents and other supplies, as there is natural yeast on the surface of the grapes. Then squeeze the grapes by hand or with a stick to remove the stems. The containers are plastic or aluminum tubs, not iron. Red grapes can go directly into fermentation after crushing, and white grapes are crushed and filtered to extract juice for fermentation.
Two, adjust the grape juice. Ripe grapes can produce wine with an alcohol content of about 10 degrees if their sugar content is 17 percent. Most of the grapes bought on the market in the sugar content of 15 to 20% or so, if you want to increase the degree of wine l degrees, you can add 17g of sugar in 1 liter of grape juice; or directly in 10 pounds of grapes can be added to 2 to 3 pounds of sugar. Specific operation is: first dissolve the sugar in a small amount of grape juice, and then poured into the grape juice.
Three, primary fermentation. Fermentation tank can choose porcelain tank, porcelain altar, glass tank, etc.. The surface of the grape skin carries natural yeast, so homemade wine can be fermented without adding another yeast. Put the adjusted grape pulp into a sterilized fermentation tank with a volume of 80% to prevent the juice from overflowing out of the container when the fermentation is in full swing. During fermentation, stir the wine with a wooden stick 4 times a day (twice during the day and twice at night). The CO2 produced during fermentation will lift the skins and other floating in the liquid surface to form a wine cap, to press the cap down, which on the one hand prevents the grape skins
mold, sour, at the same time can be on the skin of the pigmentation of the juice immersed in the juice, and the discharge of CO2 so that the yeast oxygen, the various parts of the fermentation is uniform. At a temperature of 26-30~C, the primary fermentation can be basically completed after 7-10 days. If the temperature is too low, it may be extended to about 15 days.
Four, filtering. When the bubbles in the grape liquid released to weak and close to calm, the alcohol flavor is very strong, relatively little sugar, the juice began to clear, that is, the end of the primary fermentation. Use a clean tube to siphon the upper layer of juice, the remaining for filtration, filtration method is to use a clean cloth bag or gauze, squeeze or twist.
V. Post-fermentation and aging. With the separation of the juice, the separation of the oxygen brought into the yeast to resume activity, the wine in the residual sugar to continue fermentation to improve the degree of alcohol, this stage of the appropriate temperature of 20 ℃. During the post-fermentation period, it is necessary to fill the container (we call it a refill tank) and keep it tightly closed. The fermentation is slow due to the low residual sugar and takes about a month to complete. After post-fermentation, the vat is immediately emptied to remove the sediment. After post-fermentation, the acid in the wine interacts with the alcohol to produce light-flavored esters, which enhance the stability of the wine. During the post-fermentation and aging period, the wine is poured several times. Generally, the first pouring is done in the first winter of the brewing season, and the following spring, summer, fall, and winter are each poured once. The first year of brewing is called new sake, and the second to third year is called aged sake. The longer it is stored, the stronger the flavor and the more stable it is.
Sixth, clarification. In addition to color, aroma, taste and other qualities, wine must also be clarified and transparent. Natural clarification takes a long time, if you want to quickly clarify the method can be used to add egg whites, the specific method is: every 100 liters of wine plus 2 to 3 egg whites, plus egg whites, before adding the egg whites, the egg whites should be beaten into foam, plus a small amount of wine stirred and then added to the wine, stirred well, and then can be static for 8 to 10 days.
Seven, wine blending. If you drink dry wine grapes can be consumed without blending, but also according to different personal tastes, appropriate wine blending, improve the degree of wine, sweetness or acidity, blending into a variety of wines to suit the palate.
Eight, storage. Wine storage at home, should pay attention to storage, the theoretical temperature of l2 degrees, 7 ~ 18 degrees can be. Requirements to avoid light, because ultraviolet light will make the wine mature early; storage tank or altar should be sealed to prevent air entry, to avoid oxidation of the wine; storage is too humid, easy to breed bacteria. You can take enough for a few days at a time, then put the lid on tightly and store it in the refrigerator for drinking at any time.
Method 3:
The overall process of home brewing wine is to select raw materials, a disinfection, a rinsing, a de-stemming, a crushing, a main fermentation, a de-peeling residue (residue concentrated together with sugar and continue to ferment until the nutrients in the skin depleted, and then stored separately for drinking or cooking), a post-fermentation, an aging storage. Specific process:
1) Preparation of vessels. The total amount of home brewing is usually 10-100 kg, and ceramic tanks or jars can be used. ①The containers used for fermentation, such as tanks or altars, should have suitable sealing lids that can tightly seal the mouth of the tank (altar). Container bottom edge of the discharge port is better. ② home brewing wine commonly used 5 kg of salad oil bottles or Coke bottles and other beverage bottles, easy to collect, cleaning. (8) Stirring with a stick, siphon wine plastic tube. 50 ~ 100 ml large syringe. All containers and utensils should be washed with detergent, water, cool water, and then washed and sterilized with 75% alcohol or high white wine.
2) Selection and treatment of raw materials. ① Raw material selection. Grapes should be fully ripe and harvested when the sugar content is at its highest and the acid content is at its lowest. The varieties of red wine are Jiali, Jumbo, Jiaolongzhu, Rose, etc., and the varieties of white wine are Longan, Baiyu and Baiya. Home winemaking can be done with the right grapes, and there is no need to pursue specialized varieties. When brewing with skins, choose the ones with dark skins. Raw material treatment. Raw material grapes should be rinsed with clean water to remove stems, green grains, moldy grains, etc. in order to prevent the brewing wine from having a bad smell. Apparatus try to use good stainless steel appliances, processing grape seeds can not be crushed, broken seeds will make the wine astringent flavor.
3) Add sugar to the juice. Every 1% alcohol needs 1.7g of sugar, the wine should be 12% alcohol or more, in order to be preserved for a long time. Quality grapes after harvest, the sugar content of up to 17% to 19%, generally marketed grapes with sugar content between 8% and 14%. In order to make the alcohol content of 12% or more, it is necessary to add sugar to the juice. The general amount of sugar added to each 10 wine juice plus 1 to 2 sugar.
4) Main fermentation. Fermentation is the production of wine and carbon dioxide from the sugar in the grape skins and juice by the action of yeast. The main fermentation process of red wine skin juice is mixed together, yeast in the grape crushing has been taken over in the juice, due to the presence of yeast on the skin of the white frost on the grapes, so home-made grapes in the fermentation can be added without additional yeast. The temperature of the main fermentation is best controlled at 15 to 25°C, and should not exceed 35°C. In general, when it exceeds 32°C, the temperature should be lowered. Generally, the temperature should be lowered when it exceeds 32℃. Fermentation takes place at 20-30°C for 3-20 days. At the beginning of fermentation, a small amount of bubbles are produced, and as the amount of carbon dioxide released increases, it enters the peak of fermentation, the bubbles roll up and down and make a sound, the temperature of the juice increases, and the sugar content decreases. Usually after 2-3 days, sugar can be added in stages. Air is needed for the main fermentation in order to encourage the brewer's yeast to multiply. When the carbon dioxide emissions decreased, sugar dropped to about 1%, the juice began to clear, the colloidal dregs sinking, indicating that the main fermentation is nearly complete, usually takes 3 to 5 days. At this point, the siphoning method can be used to suck out the clear juice. After that, put the dregs together with sugar to continue fermentation, and then suck out the clear juice, this process is called the separation of new wine. In the main fermentation, the raw material is only 3/4 of the volume of the bottle. 3 to 5 days after the start of the main fermentation, stirring or shaking 1 to 2 times a day, so that the peel has full contact with the juice.
5)Post-fermentation. Once the new wine is separated, it should be put into an airtight container (large juice or cola bottle). If you feel that the wine is not strong enough, you can add more sugar and continue fermentation to increase the strength of the wine. After 3-5 weeks of post-fermentation, siphon out the clear juice, fill new barrels and cover tightly. It takes about 30 days at 15-18℃.
6)Aging. Under the condition of 8-12 ℃ need to change the barrel 3 to 4 times. The first in the fermentation of 8 ~ 1O days; the second in the first barrel after 5O days; the third in the second barrel after 90 days. It is best to adopt the siphoning method for each bucket change. After the end of the barrel change, cover the barrel tightly. Storage temperature 10 ~ 25 ℃ is optimal
7) clarification. Clarification should be done in time during the barrel change process by adding the egg white of one egg to 30 L of the original wine. Pour out a small amount of original wine and egg white stirred well and then poured into the wine and stirred until the wine is clear and transparent. When the volume of wine is small, reduce the amount of egg white accordingly. Home brewing produces a dry wine, which is used as a base material for manual blending and will have a variety of characteristics and flavors.