Ingredients: grape 10 kg, appropriate amount of rock sugar, 4g of yeast.
1, cut the grapes, soak them in light salt water for a while, remove the bad grapes, and rinse them with clear water.
2. Put the washed grapes in a cool and ventilated place to dry naturally in the shade.
3. The glass container must be cleaned and there must be no water stains in the bottle. Remove the stems of the dried grapes and crush them by hand and put them in the container. After putting a layer, add a proper amount of rock sugar and yeast to help fermentation. During this period, pay attention to the fact that the container and grapes are dry without water or oil stains. Seal it with plastic wrap, insert it into the hole, and use it for ventilation and fermentation. Pay attention to hygiene, and the temperature is preferably above 30 degrees, without direct sunlight. Shall not be sealed.
4. The appearance of fermentation for three days.
5, if the temperature is right, it will take 7 to 10 days, the grapes will float, the bubbles will decrease and the yeast mud will sink!
6. Filter it with sterilized and dried fine gauze! Sealed storage, secondary fermentation!
7. There were also small bubbles in the second fermentation. After about 10- 14 days, the wine began to precipitate and become clear.
8. Prepare for secondary filtration, and use siphon to suck out the clear wine on the upper layer for preservation.
9. Finished product drawing.
matters need attention
1, the grapes must be cleaned well, throw away the broken ones, and naturally air dry the surface moisture.
2. The water in the glass container should be completely removed, and the container should not be sealed for the first fermentation to prevent gas expansion and explosion.
3. Keep it in a cool place during fermentation, not in direct sunlight.