manufacturing process
(1) Buy grapes
As the saying goes, delicious grapes can't make good wine, so it's better to choose red sour skin. It would be better if you could buy brand-name grapes for wine making, but there are no real grapes for wine making. Buy ripe, full and disease-free grapes. The darker the skin, the better.
(2) Wash the grapes
Because the grape skin is likely to remain pesticides, it is very important to clean the grapes. Generally speaking, it is best not to wash the bought grapes, because the homemade wine fermentation is fermented by wild yeast microorganisms attached to the grape surface. If you want to wash, it is best to wash the whole string, don't rub it by hand, don't brush it with a brush, and don't disinfect the grapes, so as to ensure the survival of wild yeast. Grapes are not washed in industry. Many large wineries have their own plantations, and the use of pesticides and fertilizers is prohibited. Grapes on the market will have spots on their skins if there are pesticides.
(3) drying grapes
After the grapes are washed, put them in a basket to dry fully, or hang them to dry.
(4) Select a container
Jars can be ceramic jars or glass bottles, but plastic containers are not recommended, because plastic is likely to react with alcohol, which is harmful to human health. You can choose a large-capacity medical jar, which can hold 15-20 Jin of grapes. Because it is a glass bottle, you can see the fermentation inside.
(5) bottling
First fermentation: The method of crushing is very simple, that is, crushing the grapes, separating the skins from the pulp, putting them together with the skins and seeds, and putting them in two-thirds of the container (the remaining space is reserved for the grapes to rise when fermenting).
(6) fermentation
Fermentation is under the action of yeast, the sugar in grape skin juice generates alcohol and carbon dioxide. The pre-fermentation process of red wine is that the skins and juices are mixed together, and yeast has been inoculated in the juice when the grapes are broken. Because there is yeast in the frost on the grape skin, it is not necessary to add yeast to the homemade wine when fermenting. The optimum fermentation temperature is 15~25℃ and should not exceed 35℃. However, when fermented in a small container, the heat dissipation is relatively easy, generally not exceeding 32℃. After the peel juice is put into the container, it usually takes one day to start fermentation. At first, the liquid level was calm. At this time, there are weak carbon dioxide bubbles, indicating that yeast has begun to reproduce. After 2~3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a hat shape. When you taste the fruit juice, the sweetness gradually decreases and the taste of wine gradually increases. During fermentation, floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. This can prevent the grape skin from being moldy and sour, and at the same time, the pigment on the skin can be immersed in the juice. Yeast is facultative anaerobic and produces alcohol when oxygen is insufficient, so it should be kept sealed to make fermentation more vigorous. After the climax, the fermentation momentum began to weaken. At this time, sugar can be added, which is dissolved with wine, instead of adding it after hydration. After the sugar is completely dissolved, the fermentation is continued in the container. In the end, carbon dioxide will be released until it is weak and close to calm, the wine is very strong, the sugar drops below 1%, and the juice becomes clear, that is, the fermentation is finished, and the peel and juice are squeezed and separated.
(7) sugar
Sugar can be added according to the ratio of 10 kg grape plus 1 kg white sugar, and the wine is about 10 degree, which is similar to the dry red sold in the market. Sugar is usually added several times. For the first time, half of the grapes are added 24 hours after filling, and the rest are added after 3-4 days depending on the fermentation situation. After fermentation for about a week, the fermentation stops naturally after the sugar is consumed, and the peel no longer floats, that is, the fermentation stop point is reached. However, if too much sugar is added, the fermentation stop point has not been reached after 7 days, yeast is still multiplying and fermenting in large quantities, and wine is still bubbling with carbon dioxide in large quantities. If it is sealed immediately at this time, the pressure in the bottle will increase during post-fermentation, and the cork may be pushed open and the wine will be ejected. So wait until the wine stops bubbling a lot before sealing it.
(8) slag-liquid separation
After reaching the fermentation stop point, the grape skin floats on it, and the color changes from dark to light, and the residue of grape seeds and most grape meat sinks to the bottom of the bottle. At this time, the residue should be separated from the wine. The specific method is to suck out the wine in the middle with a siphon, then put the dregs into gauze, squeeze them from light to heavy by hand, and then twist them like clothes, so that the wine in the dregs is basically clean. Finally, all the wines are mixed together and put into the jar to continue fermentation. The wine is very cloudy at this time, so don't mind. At this time, the wine is called yuan wine.
(9) secondary fermentation
Secondary fermentation will produce a small amount of fine foam. After 2-3 weeks, the liquor was particularly clear (not as good as the one bought, but no clarifier was added). The secondary fermentation is not based on yeast fermentation, but on malic acid and lactic acid fermentation, so it will not produce a lot of carbon dioxide, and the pressure in the bottle will not continue to rise, so there is no danger of bottle explosion. Therefore, the container should be filled as much as possible, and it is recommended not to add egg white for clarification after tightening the bottle cap (if it is kept for a long time, the taste is not fresh enough). After 20 days, it can be found that the liquor becomes clear and there is a layer of sediment at the bottom, which is the "corpse" and impurities of yeast after completing its historical mission. This layer is used to make yeast paste in industry. The pure liquid on the upper layer is purified and filled by siphon or filtration. It's best to keep it in a small bottle. It's best to use 1.5 liter old wine bottle, and it's not bad to use 2.25 liter plastic bottle for coke. The bottle should be full, the cap should be tightly closed, and then it should be placed in a place with low temperature at home (it is said that 13℃ is the best storage temperature). Whenever you want to drink, you can take out a bottle or add a little highly tasteless white wine (such as Erguotou) to the wine.
Matters needing attention
(1) All containers must be cleaned, and grapes should not come into contact with oil, iron, copper and tin during brewing, including stainless steel products.
(2) When fermenting, the lid of the fermentation container must be tightly covered, but it must not be closed to prevent explosion.
(3) Don't put too much sugar, it will affect the fermentation process and produce unwanted ingredients. If you want to drink sweet wine, you can add sugar when you drink it after fermentation.
(4) Choose a reasonable container. In the process of grape brewing, it is not advisable to have too much contact with air, which is easy to oxidize grape juice and produce harmful substances. It is best to use non-metallic utensils, such as glass bottles and glass jars.
(5) The amount of drinking should be controlled at about 50ml, and the best drinking time is 30 minutes before going to bed.
(6) Suggest 1-2 years to share homemade wine with friends and family. After all, it is not a professional winemaking. Due to various factors, if it is stored for too long, it will easily lead to the deterioration of wine. Of course, it does not rule out that it can brew good wine that can withstand aging.