The operation process of homemade wine is actually very simple and easy for beginners to master.
1. First, it is a brewing container specially used for brewing. Tu 1 is a brewing equipment especially suitable for home use. Clean it before use and dry the water in the bucket for later use.
Figure 1. Homemade barrel
2. Clean the surface of the grapes (don't use any detergent), and there should be no moisture and dirt on the surface of the grapes.
3. Squeeze out the grapes one by one and put them in the bucket. Grapes can be broken, but not too full, only 80% full (see Figure 2).
Figure 2. Squeeze out the grapes one by one and put them in a special brewing barrel.
4. Cover with water, and inject clean water to seal the barrel mouth. (See Figure 3)
Figure 3. Cover the water seal and add water to seal the water seal.
Well, the operation is over, and you can drink delicious homemade wine in ten days (see Figure 4). During the period, you can put a little wine from the tap at any time, taste the state of the wine and monitor the brewing degree of the wine in real time.
Figure 4. Ten days later, the grapes naturally turned into wine, and the liquid in the lower part of the barrel was wine.
5. After the fermentation, pour the wine in the barrel into other bottles prepared in advance (see Figure 5). Because the homemade wine does not contain any preservatives and other chemical additives, it must be kept in the freezer.
Figure 5. Bottle the brewed wine.
Pour the remaining grape skins and seeds into the fermentation barrel, clean them, and continue to brew the next batch of wine. Besides grapes, there are many fruits that can be used to make wine, from plums to strawberries, lychees, pineapples and even mangoes, sugar cane, apples and oranges. Homemade wine, each grape has been carefully selected, and absolutely no chemical additives are used. It is the safest and healthiest pure natural health drink.
The operation process of homemade wine is simple, but the key technical detail that beginners need to master most is to prevent wine from contacting with air. Once the wine comes into contact with the air, it will be polluted by harmful bacteria such as acetic acid bacteria and mold in the air, which will oxidize the wine and seriously affect the quality of the wine. In order to prevent the wine from being polluted by oxidation in the brewing process, the technical measures taken by the winery are to add chemical additives such as sulfur dioxide to the wine liquid to control the wine from being oxidized. If sulfur dioxide is also added to homemade wine, such people must be crazy, because the most important purpose of homemade wine is to obtain healthy and safe wine without adding any chemical additives. Therefore, in order to prevent the liquor from contacting with the air, the self-brewed wine adopts special self-brewed wine equipment (as shown in the figure) and correct operation methods to prevent the liquor from being polluted and oxidized in the brewing process.
As long as the liquor is not in contact with the air during the brewing process, the quality of the brewed wine and the hygienic standard during the brewing process can be effectively controlled. The next step is to improve the level of home-brewed wine through repeated practice, study, summary and accumulation of experience. You can get more information about homemade wine through the e-mail of hunter xu53 @ 163.com, or you can send photos or videos of your brewing process to the above-mentioned e-mail, and we will answer all kinds of questions you encounter in the brewing process in real time.