In the early stage of fermentation, it is best to stir during the gas production stage to help discharge the gas produced by fermentation. At the same time, let the first layer of grapes come into contact with the liquid to prevent bacterial infection. Generally stir 2 or 3 times a day.

In the later stages of fermentation, gas is no longer produced and the wine needs to be gradually clarified, so there is no need to stir.

How to make wine at home:

Take 10 kilograms of grapes as an example: remove 10 kilograms of grapes from the stems, crush them, add sugar (white granulated sugar 10-15%, mix well and add yeast ( Active dry yeast for baking dough) 5~10g, sealed and fermented. Exhaust air twice a day for the first 10 days, then filter for more than 20 days. It will be brewed in one month and is ready to drink.

Note. Matters needing attention:

Crush the grapes before fermenting the wine, but do not crush the grape seeds. After 4 days of fermentation, the wine should have a relatively large amount of gas. Stir it twice or three times a day to expel the gas. Go and the volume will decrease.