If red-skinned grapes are used for brewing, it is really troublesome to peel them before brewing. I will buy some manatee grapes, 1 1 kg.
1, washed, crushed and bottled on September 20th, but not fermented yet. In order to better preserve the fruity aroma of white grapes, the grape skins were soaked in juice for 48 hours before fermentation, and even the bottles were kept in the refrigerator for 2 days to avoid oxidation. Because the white grape skin itself contains less yeast, it is more difficult to ferment by itself after peeling, so it is necessary to cultivate yeast in advance or add bought Saccharomyces cerevisiae. Yeast is cultivated by myself: before taking out two or two grapes and putting them in the refrigerator, add some sugar and it will ferment in two days. After the fermentation started, I added the cultured yeast juice to the clarified grape juice, and the grape juice could be fermented.
2. On September 22nd, the soaked grape skins were separated. At this time, only grape juice was needed for fermentation, but squeezing was not enough. The juice is only 4 kilograms, which wastes so much grape pomace. It's a pity to brew these residues by simply using waste and brewing red wine. After pressing the grape pomace:
After adding the cultured yeast juice and 150g white sugar, the grape pomace began to ferment (the total proportion of white sugar was 10: 1, which was the same as that of red wine, and was added twice). The grape juice separated from the cultured yeast is stored in the refrigerator, and the remaining residue is separated. 3. On September 23rd, the grape juice after residue separation was fermented by adding culture yeast and 100g sugar. White wine should be protected from oxidation. Cover the bottle mouth with a bag and seal it for fermentation. In this way, the gas can inflate the bag without exploding. 4. On September 24th, the grapes in fermentation gave off an intoxicating rose fragrance. It's strange that this grape doesn't taste like a rose. But it smells really comfortable. Just smelling this smell is a great enjoyment of brewing. On September 26th, it was time to add the remaining sugar. Add 150g to grape pomace and 100g to grape juice. At this time, the grape juice fermentation is quite vigorous, and I am a little worried, because it is said that the high fermentation temperature during white grape brewing will shorten the fermentation process, but the aroma in the grape juice will be lost during evaporation. Add some frozen blocks to cool down.
On September 27, the grape juice was fermented violently and the bags were fried.
On September 28th, the grape juice fermented more violently and the bag was blown off! On September 30th, grape pomace was separated to obtain 1500ML liquor, which was put into a red wine bottle, a gravity wine bottle and a pressed wine bottle respectively, bottled and sealed, and then fermented for the second time. Distilling the wine residue, adding water into the pot, steaming the grape residue wrapped in gauze, and steaming out more than 400ML of wine. Distilled wine has a fruity aroma, which is much more fragrant than the wine distilled by fermentation with wine dregs (the kind that only smells wine). The white grape juice continues to ferment, but the fermentation is not as intense as it was a few days ago, and the bag is not bulging badly. However, the temperature has just risen during this period, and the temperature has been higher than 20 degrees. Although the frozen block is added to cool down, the wine is still overflowing, and it seems that there are still many lost aromas! 6543810.2, the white grape juice was very puffy, and it was very troublesome to deflate. Learn to make a simple check valve. A bag, a pipe, add some sealant, put the bag on the fermenter, seal the joint with sealant, open an opening above the bag, insert one end of the hose, seal the glue, and put the other end of the pipe into the water. It's done. In this way, the gas will be discharged into the water, and the air can't get in.
The use effect of one-way valve is still wrong, at least I can't smell the floating wine.
Or change the frozen block every day to cool down.
10 year 10. The temperature dropped below 20 degrees on October 8, and there is no need to cool down. It seems that there are not many bubbles on the wine and the fermentation is almost over.
10 June 13, it has been fermented for 20 days without bubbling. Filter, bottle and seal! The color is still a little dark. A good white wine should be "the color of the wine should be approximately colorless, light yellow with green, light yellow, straw yellow, golden yellow, clear and transparent."
This time, the amount of liquor was not much, 1 1 kg, and finally three kinds of liquor were obtained. One is real white wine fermented with grape juice, about 1.3 liter; One is grape residue fermented wine, 1.5 liter, and the other is grape residue distilled brandy, 0.5 liter, which is quite interesting.