Every autumn is the season when grapes are ripe. At this time, a large number of grapes are on the market. Many people like to buy some ordinary wines at this time. The wines they make do not add any preservatives. , it’s safer and more reassuring to drink. Of course, if the wine made from mountain grapes has a unique flavor, let’s talk about the methods and steps for making mountain wine.

1. Crushing:

Rinse the mature red grapes with clean water, remove the fruit stems and green grains, moldy grains, broken grains, etc., and put them into a sterilized container (small vat), squeeze or mash it with hands, but before operation, hands, wooden sticks, containers, etc. must be washed once with potassium permanganate water and then rinsed with clean water before operation 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 a clean aluminum spoon and sterilize it in a cup) to mash the grapes.

2. Fermentation:

Fermentation is to use the sugar in the grape skin juice through the action of yeast to produce alcohol and carbon dioxide. The pre-fermentation process of red wine is that the skin juice is mixed together, and the yeast The juice has already been added to the grapes when they are crushed. Because yeast exists in the white frost on the grape skins, there is no need to add additional yeast during fermentation of homemade wine. 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 instead of hydrating the sugar before adding it. 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. Pressing:

The pressing method is to use a clean 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 about 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 are accustomed to thinking that wine should be sweet. Therefore, it is necessary to add sugar to the wine. The amount of added sugar is about 12~14%. When dissolving the sugar, use the original wine to stir and dissolve. 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.