Ingredients: grapes.
Accessories: clear water, old rock sugar, bulk liquor.
Tools: basin, glass bottle, funnel, colander, gauze, spoon, glass jar.
1. Wash the whole bunch of wild grapes and put them in the basket if they fall out. You can wash it the day before and dry it the next day.
2. Dry the water completely.
3. Wash and drain the glass jar, and wash the glass jar and hands once with white wine. Then put on gloves and pick the grapes one by one and squeeze them into the jar. Squeeze out the pulp, and don't pinch the soft and bad ones, so as not to affect the quality of the wine.
4. Pinch a layer, put in a layer of aged rock sugar, and then continue to pinch grapes.
If the pulp and skin are pinched together and separated, the fermentation will be faster.
6, the amount of grapes into the cylinder is 2/3, and finally put more rock sugar to cap. After the grapes are fermented and melted, the juice will increase and the skin will rise, so leave enough fermentation space for the grapes, not too full. Wait a month.
7. After one month, wash and dry the prepared tools, then wash and dry them with white wine, and wash your hands with white wine.
8. Wash the glass bottles and jars used to hold wine, wash them once with white wine and dry the water.
9. Under normal circumstances, grape pulp and grape seeds will completely melt into wine. Take out the dried grape residue on the surface and throw it away, then filter it directly with a funnel and gauze, and pour the first sake into a glass bottle.
10. Wrap the remaining grapes in gauze, squeeze and filter them and put them in a large glass bowl. You can also put on gloves and press the grapes directly on the glass tube wall to squeeze out the wine, squeeze out the grape residue, and filter the wine again after all the squeezing.
1 1. Filter the pressed wine with gauze. This needs to be filtered with gauze again. And then packaged separately from the first sake.
12, filter all the wine, because there will be a little precipitation and fermentation after filtering, so you can't fill it too full.