Ingredients

Be sure to buy naturally ripe grapes in the summer when grapes are plentiful

A pair of scissors

Large-capacity containers of square grapes

High-capacity bottles

Plates

Spoons or mesh sieves, or better yet, a ladle

Water bottles

Steps/methods

To make homemade wine, you must buy grapes in the summer when grapes are plentiful and naturally ripe. p>Be sure to buy naturally ripe grapes in the summer when grapes are plentiful, not grapes planted in trellises out of season. To buy purplish-red ripe grapes (taste the flavor, very sweet is generally ripe); look at the tip of the fruit, if it is green, and the taste of acid, it may be playing the "red pigment", such grapes are best not to buy.

(Webmaster's experience: If you are not concentrating on a large number of productions, there is a technique to buy grapes. Every night around 10:00 pm, to sell grapes to the store to buy loose grape beads, usually very cheap is usually about half the normal price. We buy them to make wine, not to give as gifts. (In fact, grape beads work better for us.)

Use scissors close to the pips to cut off the grapes one by one, you can leave a little bit of the pips, so as not to hurt the skin; do not use your hands to pull the grapes, pulling down the grapes may hurt the skin; any hurt the skin of the grapes to one side, keep it to eat, do not use it to make wine.

(Webmaster experience: writing tutorials are so said, in fact, it is not necessary. When you buy in bulk, you'll know how many grapes with bruised skins there are. Eat is not eaten. (Not to mention that this site recommends buying grape beads, which have even more broken skins.) The grapes from close to the tip of the place to cut down, pay attention to not hurt the skin

The cut grapes after rinsing with light salt water soak for about ten minutes, this is to remove the pesticides and other harmful substances on the skin of the grapes (said earlier that grapes hurt the skin do not use to make wine, that is, for fear of immersing in brine soaked into the flesh to go, affecting the quality of the wine). Then rinse again with water, and then drain the water.?

(Webmaster's experience: this step is not recommended, the reason is that there is a thin layer of white frost on the surface of the skin of the grapes, which contains natural yeast. The yeast fermentation process is what makes wine. Breaking the grape skin yeast content, must add artificial yeast. (Otherwise, the fermentation will not be sufficient and it will easily cause spoilage of the wine.) Soak the grapes in salted water for about ten minutes. Drain the water from the grapes

Pour the grapes into a basin, crush them one by one with your hands, leaving the skins, seeds and pulp all in the basin, and then according to the ratio of six kilograms of grapes to one kilogram of sugar (if you like a little sweeter, you can put a little bit more appropriately), mix well, and wait for the sugar to melt completely and then put it in a washed bottle. Note that the bottle should not be filled too full, to leave one-third of the space, because the grapes in the fermentation process will expand, will produce a lot of gas, if filled too full, the wine will overflow. Also, to keep outside air out, it's best to wrap a plastic bag tightly around the cap.?

(Webmaster's experience: putting sugar is to increase the alcohol content of the wine, not to increase the sweetness. The amount of sugar you put in depends on the sweetness of the grapes. Over-ripe and sweet grapes, the amount of sugar should be reduced moderately, otherwise increase. Excessive sugar is counterproductive. It is also easy to cause the wine to deteriorate and spoil during the production process. The usual proportion is between 15% and 25%). Here are the crushed grapes. Twelve pounds of grapes I put two and a half pounds of sugar, I like a little sweeter. This bottle is twenty pounds capacity and holds eighteen pounds of grape syrup. I only made twelve pounds of grapes this year.

In the summer, when temperatures are high, the wine will be ready in twenty-one days; if temperatures are low (below thirty degrees), it can be made for a few more days. One thing to keep in mind is that the longer you vinify the wine, the stronger the flavor; the longer you let the wine sit after it's finished, the stronger the flavor will be. I don't like wines that are too strong, so I open the bottle and strain the pomace at most twenty-six or seventeen days, even if the temperatures aren't too warm. Just use these two tools to filter the grape pomace.

After the wine is finished, the seeds, skins, and fermented pulp have to be removed, and this is done by straining the pomace. The tool I bought to filter the pomace is a leaky ladle (see picture); some people use gauze to filter can also be; in any case, because of the simple, what can be used to remove the pomace at home, on the earth on the horse, make the best use of things, leaving the wine on the line. It is important to note that the tools used to filter the dregs must be strictly sterilized, so as not to bring bacteria into the wine.

Finally, as a passer-by experience in the production of wine, filtered wine, you can first taste, if you feel that the wine flavor is light, that means that the degree is not enough, you can once again add the right amount of sugar. Secondary fermentation