The secondary fermentation will produce a small amount of delicate foam and will be basically completed after 2 to 3 weeks. At this time, the wine is particularly clear. The secondary fermentation does not rely on yeast fermentation, but malolactic fermentation, so a large amount of carbon dioxide will not be produced. The internal pressure will not continue to increase, and there is no danger of the bottle exploding. So fill the container as much as possible and tighten the cap

It is recommended not to add egg white for clarification (if stored for a long time, the taste will not be fresh enough). After unsealing it for 20 days, you will find that the wine becomes clear and there is a layer of precipitated impurities at the bottom.

The pure wine in the upper layer is then purified and filled by siphoning or filtering. It is best to put it into a small bottle for storage, and the bottle cap should be tightly closed, and then put it in a relatively low temperature place at home. When you want to drink, just take out a bottle.

Extended information

The first fermentation also needs to be sealed.

The first fermentation is to use the sugar in the grape skin juice to produce alcohol and carbon dioxide through the action of yeast. In the pre-fermentation process of red wine, the skin juice is mixed together. The yeast has been incorporated into the juice when the grapes are broken, because the grape skins have Yeast exists in white frost, so homemade wine does not need to be added with additional yeast during fermentation.

The best fermentation temperature is 15~25℃, and should not exceed 35℃. However, fermentation in small containers is easier to dissipate heat. Generally, it can reach no more than 32℃. After the skin juice is put into the container, it usually takes one day. Start fermentation.

The liquid surface is calm at first, and weak carbon dioxide bubbles are produced at this time, indicating that the yeast has begun to reproduce. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a cap. When you taste the juice, the sweetness gradually decreases. , the smell of wine gradually increases.

During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. This will prevent the grape skins from growing mold and becoming sour, and at the same time, the pigments on the skins can be immersed in the juice. Yeast is facultatively anaerobic and produces alcohol when oxygen is insufficient, so it must be kept sealed.

Make fermentation more vigorous. After the climax, the fermentation momentum begins to weaken. At this time, sugar can be added. The sugar is dissolved in the original grape wine, rather than added after the sugar is hydrated.

After the white sugar is completely dissolved, continue fermentation in the container. Finally, the carbon dioxide is released until it is weak and almost calm. The alcohol smell is very strong, the sugar content is reduced to less than 1%, and the juice becomes clear. This is the end of the fermentation. Press and remove the skin juice. separation.

Baidu Encyclopedia-Homemade Wine