Method 1:

●Step 1: Buy grapes When buying grapes, you can choose some ripe grapes, even if they are scattered grapes, it doesn’t matter. Firstly, these grapes are easy to ferment, and secondly, the price is relatively low. Common grapes, grapes, horse milk, etc. can all be used to make wine.

●Step 2: Wash the grapes. Since pesticides are likely to remain on the grape skins, cleaning the grapes is very important. It is best to wash them one by one, then rinse them repeatedly with tap water, and remove the rotten grapes at the same time. Some people who love cleanliness like to peel the grapes and make wine. This is not a bad idea, but it lacks some of the unique nutrients of the grape skins.

●Step 3: Dry the grapes. Put the grapes in a leaky container. When there are no water droplets on the surface of the grapes, you can pour them into the wine jar.

●Step 4: Choose a container. The wine jar can be a ceramic jar or a glass bottle, but plastic containers are not recommended because plastic is likely to react chemically with alcohol and produce some toxic substances. , harmful to human health.

●Step 5: Pinch the grapes and put them into the container. After washing your hands, pinch the grapes directly. The operation method is to grab a handful of grapes and hold them firmly, then put them into the wine jar, and then put the sugar in On grapes, the ratio of grapes to sugar is 10:3, that is, 10 pounds of grapes put 3 pounds of sugar (for those who don’t like sweet food, you can put 2 pounds of sugar, but you must put sugar, because sugar is an important factor in grape fermentation. ).

●Step 6: Seal and preserve. Seal the wine jar. If it is a ceramic jar, you can go to a shop where you buy rice wine and order some wine mud. Add water and seal the jar. After sealing, the wine jar must be stored in a cool place. Do not flip or open the lid at will.

●Step 7: When the weather is hot, the grape fermentation time takes about 20 days to a month. Now when making wine in this season, the fermentation time takes about 40 days. After unsealing, remove the grape skins floating on top and drink the wine directly. Note that if you like your wine stronger, just delay the unsealing time. After unsealing, don’t forget to close the lid of the wine jar each time you scoop out the wine to prevent the wine flavor from evaporating.

Method 2:

1. broken. Rinse the ripe red grapes with clean water, remove the stems and green grains, moldy grains, broken grains, etc., put them into a sterilized container (small tank), squeeze or mash them with your hands, but you must use your hands before operation. , wooden sticks, containers, etc. are washed once with potassium permanganate water, and then rinsed with clean water before handling to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use iron, copper and other metal tools and containers (or use clean Aluminum spoon sterilized in cup) mash the grapes.

2． Fermentation. Fermentation is the production of alcohol and carbon dioxide from the sugar in the grape skin juice through the action of yeast. The pre-fermentation process of red wine is that the skin juice is mixed together. The yeast has been incorporated into the juice when the grapes are broken, because of the presence of white frost on the grape skins. There is yeast, so homemade wine can be fermented without adding additional yeast. The best fermentation temperature is 15~25℃, and should not exceed 35℃. However, fermentation in small containers can easily dissipate heat, and it can generally reach no more than 32℃. After the skin juice is put into the container, fermentation can usually begin after one day. The liquid surface is calm at first, and weak carbon dioxide bubbles are produced at this time, indicating that the yeast has begun to reproduce. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a cap. When you taste the juice, the sweetness gradually decreases. , the smell of wine gradually increases. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. This will prevent the grape skins from growing mold and becoming sour, and at the same time, the pigments on the skins can be immersed in the juice and discharge CO2, allowing the yeast to get the juice. oxygen, fermentation is more vigorous. After the climax, the fermentation momentum begins to weaken. At this time, sugar can be added. The sugar is dissolved with the original grape wine, rather than hydrated sugar before adding. After the white sugar is completely dissolved, the fermentation continues in the container. Finally, the carbon dioxide is released until it is weak and It is close to calm, the alcohol smell is very strong, the sugar content is reduced to less than 1%, and the juice begins to become clear, which is the end of fermentation. Press and separate the skin juice.

3． press. The pressing method is to use a clean cloth bag or gauze to squeeze or twist, and the red wine liquid will flow out, which is called Yuanjiu.

4． Add egg white to clarify. Add approximately one egg white to 30 ml of original grape wine. The method is to beat the egg white into a foamy state, stir it thoroughly with a small amount of wine, then add it to the wine, stir it thoroughly and let it sit until the wine liquid is clear and transparent, and discard the sediment.

5. Adding sugar to wine.

Most people's habit is that wine should be sweet. Therefore, the wine needs to be mixed with sugar. The amount of sugar added is about 12~14%. When dissolving the sugar, stir it with the original wine. In this way, a red wine with a strong "rose" aroma, sweet and sour taste is made, but if it is stored airtight in a container for 2 months, the flavor of the wine will be more mellow.

Method 3:

1. After washing the grapes, wipe or dry the cold water on the surface of the grapes.

2. Put it into a container that can be sealed (preferably one that is not easily broken). Do not fill it up and then seal it tightly.

3. Put it in the sun for about 1 month (fermentation), open the airtight container, be careful when opening, otherwise the gas after fermentation will open the lid of the container at once, (at this time All the juice in the grapes has come out) Use a piece of clean gauze to filter out the grape skins, add sugar, and decide how much according to your own taste.

4. Finally, store the filtered grape juice in an airtight container until one month later.

Method 4:

Materials: grapes, white sugar, sealed jars, gauze

Method: Put grapes and white sugar in a ratio of 3:1 Put it into a jar and crush it with your hands. It is best when 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.