1. Prepare 4 kilograms of Kyoho grapes and soak them in a pot for 2 hours. Don't wash the white things on the surface of grapes. This is a natural appetizer.
2. After two hours, put the grape trellis on a clean cloth and let it dry naturally.
3. Prepare a wide-mouth glassware and rock sugar, and crush the grapes one by one.
4, put a layer of grapes, put a layer of rock sugar, and so on.
5. Leave some space at the bottle mouth. If it is too full, there is nowhere to release the gas produced by grape fermentation.
6. Seal the bottle with plastic wrap, cover it, put it in the shade for 20 days, then filter out the grape residue and brew it for more than ten days.
7. Pour all the grape juice and grape residue into a clean basin, cover the wide-mouth glassware with gauze, and then filter.
8. Filter slowly until all filtering is completed.
9. Leave the finally filtered grape juice for more than ten days, and then filter it again.
10, you can drink it after the last filtration, and the wine is ready.
Extended data:
Seven components of wine
The composition of red wine is quite complicated. It is a natural fermented fruit wine. Grape juice is the most, accounting for more than 80%, followed by alcohol naturally fermented by sugar in grapes, generally at 10- 13%, and the rest substances exceed 1000, with more than 300 kinds of important substances. Other important components of red wine, such as wine acid, fruit, minerals and tannic acid. Although the proportion of these substances is not high, they are the decisive factors of wine quality. Red wine is of high quality and delicious taste because it can show the balance of organizational structure and make people enjoy the taste endlessly.
Wine is not just a solution of water and alcohol, it has rich connotations:
1, 80% water. This is pure water in the biological sense, which is directly drawn from the soil with vines.
2.9.5- 15% ethanol, which is the main alcohol. After sugar fermentation, it is slightly sweet, giving wine an aromatic taste.
3. acid. Some come from grapes, such as tartaric acid, malic acid and citric acid; Some are produced by alcohol fermentation and lactic acid fermentation, such as lactic acid and acetic acid. These main acids play an important role in the acidic flavor and balanced taste of wine.
4. Phenolic compounds. 1~5g per liter. They are mainly natural red pigments and tannins, which determine the color and structure of red wine.
5. 0.2~5g of sugar per liter. Different kinds of wine have different sugar contents.
6, aromatic substances (hundreds of milligrams per liter), they are volatile and there are many kinds.
7. Amino acids, protein and vitamins (C, B 1, B2, B 12, PP) affect the nutritional value of wine.
Therefore, moderate drinking is beneficial to human health, which can protect blood vessels, prevent arteriosclerosis and lower cholesterol.
Baidu encyclopedia: wine