One of the tools needed

1) pre-fermentation tank, you can also use glass bottles, oak barrels 2) filtering nylon gauze cloth 3) latex siphon ?4) filter paper 5) post-fermentation bottles and sealing corks II Grape selection and crushing

Selected skin color purple, medium granularity, ripe before the first 15 days of about the best.

Buy grapes after the best not to wash, because the fermentation of local brewing is relying on the surface of the grapes attached to the wild yeast microbial fermentation, to be washed must not be used by hand, brush "poor" wash, and more can not be used to detergent, potassium permanganate and other disinfectant drugs. To ensure maximum microbial survival.

Industrially, grapes are not washed, and many large wine companies have their own vineyards, where the use of chemical fertilizers and pesticides is strictly prohibited. It's hard to guarantee that pesticides won't be used on commercially available grapes, but as far as I know the average fruit grower is wary of spraying pesticides directly on the grapes, as it can form spots on the skin and shorten the freshness of the grapes. If you are really unsure, you can wash the whole bunch with water. Then with washed hands the grapes as much as possible to tear and knead crushed, even the skin and seeds together in the can.

The crushed grape fruit liquid can be loaded into the clean best sterilized dry ceramic, glass, non-toxic plastic containers for pre-fermentation three plus the amount of sugar

(every 10 pounds of grapes plus 1 pound of sugar) plus sugar is generally divided into two additions. The first time in 24 hours after loading grapes, add half, 3-4 days later depending on the fermentation situation and then add the remaining half. First in 25-28 degrees environment for 24 hours, do not add sugar. After 3-4 days of fermentation, depending on the fermentation slows down, you have to make the second addition of sugar.

Pre-fermentation containers can not be filled, pre-fermentation containers can not be sealed, the yeast needs oxygen to reproduce, the fermentation process will produce carbon dioxide needs to be eliminated, fermentation is intense when the grape skins will rise to the surface of the liquid, but also the floating skins pressed into the fruit liquid for stirring. 4 Pre-fermentation

After a week or so of fermentation, after consuming all of the sugar, naturally stop the fermentation, skins no longer float, that is to say, reached the point of stopping the fermentation. The point of stopping fermentation is reached. Therefore, the skin and seeds should be filtered out after 6-7 days. When fermentation is intense, not only can you hear the rustling sound, the temperature sometimes rises to 33 degrees, and you can also smell the strong odor of wine. From this point of view, it can be seen that the most suitable time to make wine by the local method is in the fall. Five post-fermentation

Generally after 7 days of pre-fermentation, the juice within the skin, seeds with a sieve or nylon gauze cloth filtration removed, filtered again with filter paper, or to wait for the wine to rest for 12 hours after pouring out the face on the pure wine, into clean containers sealed for post-fermentation 20-30 days. At this time, it is best to leave no empty space in the container to cut off oxygen and prevent bacteria from invading. You can also add some edible alcohol on the liquid surface, the specific gravity of alcohol is smaller than wine, floating on the surface to form a protective layer to cut off oxygen. At the same time, it should be protected from light to prevent the color of the wine from oxidizing and lightening, so the container should not be a transparent bottle. If the oxygen is not completely cut off during post-fermentation, there is a risk of over-fermentation and formation of acetaldehyde. If yeast is bred, it may turn into grape vinegar. When the bottle is opened after 30 days, the wine becomes clearer and there is a layer of sediment at the bottom, which is the "dead body" of the yeast after it has fulfilled its historical mission and impurities, and which is used industrially to make yeast paste. The top layer of pure wine is also purified once by filtration. It is filled in opaque bottles and sealed.