1. Preparation of brewing containers

Determine the number of porcelain jars or enamel buckets, non-toxic plastic buckets, cans or Coke bottles of different sizes based on the quantity and variety of brewing. Wash with boiling water or wipe with alcohol to sterilize before use. If you use a porcelain jar, you can use sulfur fumigation. Burn 15 to 30 grams per square meter of space for 2 to 3 hours before use. Do not use copper or iron containers when brewing wine, and do not come into contact with copper or iron during processing to avoid contamination and deterioration of the wine.

2. Raw materials

Use fresh, healthy, mature grapes (white grapes cannot be overripe) with a sugar content of above 17 degrees. Red wine is made from red grapes with skins fermented, and white wine is made from white grapes or red-skinned white-fleshed grapes.

3. Brewing method

1. Grape crushing

After harvesting, crush the grapes quickly by hand (no more than 8 hours), remove the stems, and add Potassium bisulfite is used to prevent oxidation and sterilization and to kill some harmful yeasts. The general dosage is 10 to 15 grams per 100 kilograms of grapes. It is best to add it while crushing.

2. Grape juice fermentation

Put the crushed grape juice (red skin and core included, white skin removed) into a prepared barrel or tank. Fill it too full, accounting for 3/4 to 2/3 of the total capacity. Seal with plastic film and perform pre-fermentation. During this period, the main thing is to control the temperature. The most suitable fermentation temperature for red wine is 25~28℃ (referring to the juice temperature). Stir three times a day to stir the grape skins from the top to the bottom so that the temperature is uniform and more pigments, tannins and other substances on the grape skins are soaked and extracted. If the temperature is too high during fermentation, cool it down and move the container to a ventilated and shaded place to control the fermentation temperature below 30°C. The temperature should be measured three times a day to control the fermentation process. If the sugar content of grape juice is 17 to 20 degrees, the fermentation will be completed in about 3 to 5 days. It usually takes a week. At this time, the alcohol content will be about 10 to 12 degrees. If the sugar content of the grapes is lower than 12 degrees, add sugar for fermentation when the fermentation is strong (add white sugar, other sugars have a peculiar smell), dissolve the white sugar in grape juice (cannot be dissolved with water), and pour it into the fermentation container. Calculation of the amount of added sugar: number of liters of grape juice × (22 degrees - sugar content of grape juice) × 0.0116 = number of added sugars. After the fermentation is completed, the skin and core are filtered out, and the filtered juice is post-fermented. Under normal conditions, the fermentation will be completed in about 10 days. Pour it into a container with a small mouth, seal it and store it for 5 to 6 years to allow the dregs to settle. Then pour the wine and separate the dregs so that the wine can be exposed to the air, which is beneficial to the maturation of the wine and the release of part of the carbon dioxide. The second time the tank is poured is 1 to 1.5 months apart. This time, the clarified juice should be obtained by pouring lightly. Use the siphon method when pouring the tank, so that the residue can be easily separated.

White wine fermentation requires low temperatures. The wine temperature is controlled at 15-17°C and it takes about two weeks to complete. Other steps are the same as for red wine.

3. For grapes with low sugar content, if no sugar is added during fermentation, a certain amount of edible alcohol should be added after the wine is clarified to prevent the wine from deteriorating. The wine made at this time is dry wine, that is, sugar-free wine (the sugar of the grapes has been fermented into alcohol). If you want to drink sweet wine, you can temporarily add sugar to prepare it. Take a small amount of dry wine and add sugar to taste, and add the sweetness you need. until the degree is reached, and then prepare the mixture according to the amount of sugar added. How much sugar is added to drink. Do not add sugar if you are not drinking. It is not easy to store after adding sugar.

Smiling meansＷǒ Answer acceptance rate: 41.6 2008-08-11 23:47 Report

How to make wine:

A large glass bottle (about 20 yuan each, the price varies according to the region)

Can hold 10 kilograms of water .

5 kilograms of grapes, {wash them, dry them in the shade, and then mash them (mash a little bit if you have time, coarser if you don’t have time) and put them into a glass bottle,}

5 kilograms of grapes One pound of rock sugar (5:1), white rock sugar, then cover with a glass lid and seal it tightly.

(Buy glass bottles with frosted caps, which are more durable and seal well).

It will be ready to drink after 2 weeks and 15 days after opening. It has strong fruity aroma, low alcohol content, is clean, hygienic and healthy, and is no worse than the red grape juice imported from Spain.

What should be noted here is that it is best to choose larger grapes with more water, so that the alcohol content of fermentation will be lower; if you have not finished drinking it after 1 month, filter the wine once and drain it. Pour away the dregs, otherwise the alcohol content will become higher and higher; and it is best to drink the wine within 3 months. It is easy to go bad when the weather is hot. It is okay to store it for 5 or 6 months when the weather is cold, but the opening time must be longer. It is relatively prolonged (about 1 month) because fermentation time is related to temperature.

The simple method is as follows -

Materials: grapes, white sugar, sealed jars, gauze

Method: Mix grapes and white sugar at a ratio of 3:1 Put it into a jar and crush it with your hands. It is best to crush it until it is basically watery except for the skin and seeds. Seal the jar tightly and store it in a cool, dry place for about 20 days, which is basically it. Finally, use gauze to strain out the skin and seeds and drink. (In fact, you can do it without filtering).

Note: Do not let the jars and food get oily at all times, otherwise they will break. Do not open the jar for 20 days of fermentation.

Yeah. That's all. I used this method a month ago and it was very successful. .

(The above are borrowed from others, I will add some more)

It is best to place the wine at an angle~

This way the air will not pass through the cork Enter the bottle

Keep the flavor