The brewing process of self-made white wine is: sorting grapes, removing stems, squeezing, separating and clarifying the juice from the skin, fermenting at low temperature, storing and aging and post-processing, and finally brewing dry white wine.

First, raw material preparation

There are a wide variety of grapes that can be selected for homemade white wine, such as rose fragrance, longan and giant bee. It would be better if you could buy wine varieties such as Chardonnay and Sauvignon Blanc in the vineyard.

When buying, you must choose those grapes that are fresh, mature and disease-free. The fresher the better. Moreover, in order to make the self-brewed dry white aroma and taste better, you can put the bought grapes in the freezer to "cool down" and reduce the temperature of the grapes. If you are worried about hygiene, you can wash it, dry it and put it in the refrigerator to cool it. But in order to avoid the smell in the refrigerator from affecting the grapes, it can be packed in a fresh-keeping bag.

Second, the preparation of tools and articles

The tools for brewing white wine are similar to those for brewing red wine. A pair of medical gauze or new clean nylon stockings is used to squeeze juice. A 20L glass bottle used by the hospital during fermentation, or a stainless steel pot at home is also acceptable. Long chopsticks or stainless steel colander for mixing. Finally, you need a jar or glass bottle to store wine. Thermometer, used to measure temperature. White sugar, used to change the taste. Eggs are used to clarify wine. Siphon, take clear juice.

Third, stem removal and juicing

Pick the grapes from the fruit clusters one by one, put them in stockings or gauze prepared in advance, and squeeze out the grape juice. Use a stainless steel pot or a large glass bottle to hold it. After squeezing out all the grape juice, the skins and seeds left behind are not needed. It is not recommended to use a juicer, which will break the grape skin too much and break the grape seeds, making the wine taste rough.

IV. Clarification

Clarification is needed for the grape juice, which usually takes 24 hours. The temperature of grape juice should be controlled at18 ~ 20℃. After a day, the impurities in the grape juice will sink to the bottom of the container. At this time, siphon the supernatant out and pour it into another clean container, which is preferably small-mouthed and filled to prevent the grape juice from contacting the air too much.

Five, clear juice fermentation

Next, it is waiting for the grape juice to ferment. Natural yeast can ferment grapes. If you ferment in glass bottles, you can see that many bubbles are produced. Carbon dioxide is produced during fermentation, and sugar can be added before fermentation for taste.

The fermentation can be finished in about 5-7 days. At that time, you can observe that the foaming is getting less and less. At this time, you can finish the fermentation at low temperature or with 1~2 drops of sulfurous acid. Sulfuric acid can kill microorganisms in wine and stop fermentation. If you don't have it at home, you can add a little high-alcohol liquor, but it will make the wine taste stronger.

Six, let stand for clarification

Let the fermented wine stand for a period of time, and then take the supernatant with a siphon.

Seven, under the glue clarification

In fact, the white wine is completely drinkable at this time. If you want to make your white wine more crystal clear, then you should glue it. The method is the same as homemade red wine. Beat the eggs evenly, or use egg whites directly, add them to the previously filtered wine, stir them with chopsticks, and let them stand for a while? You will find that a layer of muddy sediment forms at the bottom of the container, and the wine liquid becomes clear at the same time.

I believe that after reading the above explanation, everyone has a certain understanding of how to make white wine at home. Interested friends can try it.