1, making wine 15 days or so can be filtered. The filtration time of wine is unstable, which is related to the temperature of the environment. When the temperature is between 15 and 25 degrees Celsius, it can be filtered in about 15 days. The complete fermentation process of homemade wine takes about 15 days. When there are no bubbles, the fermentation is basically over, and then it can be filtered.

2. The practice of wine is as follows:

(1) material: grape 10 kg, half a catty of sugar.

(2) Cut the grapes one by one with scissors, and don't break the skins.

(3) After the grapes are washed, put them in a basket to fully dry the water, or hang them up to dry.

(4) First fermentation: The method of crushing is very simple, that is, crushing the grapes, just separating the skins and the seeds, and filling them in two-thirds of the container (the remaining space is reserved for the grape skins to rise during fermentation).

(5) Sugar is generally added several times. For the first time, add half of the grapes 24 hours after filling, and add the rest after 3-4 days depending on the fermentation situation. After the grapes are bottled, cover the bottle.

(6) After a week or so, the fermentation residue is separated from the wine, and after the sugar is consumed, the fermentation is stopped naturally, and the peel no longer floats up, that is, the fermentation stop point is reached, and then the wine is filtered out for secondary fermentation.

(7) A small amount of delicate foam will be produced in the secondary fermentation. After 2 to 3 weeks, the liquor is particularly clear. The secondary fermentation is not by yeast fermentation, but by malic acid and lactic acid fermentation, so the container should be filled as much as possible and the bottle cap should be tightened.

(8) After fermentation 1 month and a half.