Homemade wine takes nearly 30 days to fully ferment to filtering the skins and clarifying the sediment.
Simply put, grape winemaking: (original compilation)
1, wash the container, control the water;
2, select the grapes, rinse and dry;
3, pinch the grapes, into the container;
4, pay attention to hygiene, be careful of infection;
5, do not need to be sealed, a little cover;
6, control the temperature
7, cool placement, avoid direct light;
8, complete fermentation, remove the skin and dregs;
9, stationary precipitation, clarification and filtration;
10, bottling and sealing, low-temperature storage.
Taboos of wine making method:
The whole process can't touch iron and copper tools, which will bring iron and copper busting disease;
1, the fermentation process produces gas, the mouth of the container don't be sealed, a little cover can be;
2, the whole process can't touch iron and copper tools, which will bring iron and copper busting disease;
3, can't be Winemaking with raw green, rotten and spoiled grapes, otherwise the wine is acidic and poor taste;
4, grapes need to be crushed and then loaded into the container, which is conducive to the dissolution of the beneficial substances;
5, grapes should not be rinsed too much, the power of fermentation comes from the skin of the wild yeast;
6, the fermentation process can not be contacted with raw water, in order to prevent the infection of stray bacteria, resulting in the failure of fermentation;
7, the whole process can not contact iron and copper tools, which will bring iron and copper rupture disease;
7, the whole process to avoid direct sunlight, the temperature is best within 35 degrees.