Step two, wash the grapes. When washing grapes, it is best to wash them one by one. It is best to soak them in light salt water for a while, and then wash them under running tap water. Pay attention to eliminate rotten grapes and vines.
Step three, dry the grapes. After cleaning the grapes, put them in leaky containers such as baskets and put them in a ventilated and cool place to dry.
Step four, crush the grapes. Put the cleaned and dried grape square shavings in a sterilized container. The container can be a small jar or a small cylinder, but it is best to choose a transparent glass barrel for soaking medicinal liquor, especially a glass tube with a valve, which is definitely the first choice. When crushing grapes, hands or other objects must be disinfected. According to the proportion of ten catties of grapes and three catties of white sugar, add white sugar and stir well.
Step 5, fermentation observation. The fermentation temperature is preferably between 15 and 25 degrees, and it is best not to exceed 35 degrees. The grapes are in the container, and it usually takes one day to start fermentation. The liquid level is calm at first, but in fact, there are weak carbon dioxide bubbles at this time; After two or three days, a large amount of carbon dioxide was released, and the skin residue floated to form a cap. When you tasted the juice, the sweetness gradually decreased and the wine flavor gradually increased. During fermentation, the floating grape skin should be pressed into the juice twice a day with sterilized chopsticks. On the one hand, this will prevent the grape skin from mildew and souring, and at the same time, the pigment on the skin can be immersed in the juice to discharge carbon dioxide, so that the yeast can get oxygen and ferment more vigorously. Therefore, we must pay attention to the disinfection of chopsticks. After the climax, the fermentation momentum began to weaken until it calmed down. What needs to be explained here is that when I was brewing, I didn't press down the floating grape skins, and it didn't affect the brewing of wine.
Step six, squeezing. The squeezing method is to squeeze or twist the wine with clean cloth bags or gauze to let the wine flow out. After the liquor flows out, according to the ratio of 30 ml of wine to one egg white, beat the egg white into foam, add it into the liquor, stir it thoroughly, then let it stand in the shade until the liquor is transparent, and just throw away the precipitate. At this point, you will understand why I chose a glass barrel with a valve. In addition to observing the fermentation of grapes, more importantly, it is convenient to discharge wine.
Step 7, store. Here, sugar can be added according to your own taste. The ratio of adding sugar is about the original wine and sugar 10: 1. However, the softness of wine with sugar is generally not enough. It is recommended to add honey here, and the amount can be according to personal taste. It is best to use wine bottles for bottling. If not, use dark-colored bottles, and it is best not to use plastic products.
Step 8, explain the details. If the brewed wine is found to have diarrhea after drinking a glass, it means that the wine liquid was infected by bacteria during brewing. You can throw away the liquor, or you can choose to distill it before adding honey. After distillation, add honey, preferably high-quality honey. I use linden honey, which tastes quite good. It is not recommended to choose honey with special fragrance, otherwise it will affect the taste and quality of wine.