Homemade Wine Recipe and Preparation Methods\x0d\1, de-branch the ripe grapes, wash them and drain them. \x0d\2, pulverize the dried grapes with a pulverizer. \x0d\\\\\3, add 2% white sugar to the grape liquid and stir to cover, place in a warm place at 35-50℃ to enter fermentation. \x0d\\\\x0d\4, after two days, the inside of the grape skin has turned brown and floated on top. At this time, open the lid to smell, such as wine aroma, you can use gauze to filter the pomace, and then add 10% of the white wine and 10% of the sugar, stirring after fermentation, this time the wine pot should be placed in a cool place. \x0d\\\\x0d\5, one month after the wine matures, the color of the wine is orange or rose, the wine is thick and fragrant, the taste is a little sour. At this time, filter once (to use multiple layers of gauze), before bottling for spare parts. \x0d\\\\\x0d\ Note: \x0d\1) The first fermentation period should be in glass bottles (2-3 days) \x0d\2) The second fermentation period should be in small mouth plastic jugs (don't open the caps at any time) \x0d\\\\Weiwei§_pigゥ strong answer Adoption rate:38.6%2008-08-3116:03Checking \x0d\ wine practice: \x0d\ a large glass bottle (about 20 bucks a piece, depending on regional differences in price) \x0d\ can hold 10 pounds of water. \x0d\5 pounds of grapes, {washed, dried, and then mashed (have time to mash a little no time to coarse) into the glass bottle, }\x0d\5 pounds of grapes a pound of icing sugar (5:1), to be the kind of white icing sugar, and then covered with a good glass lid, sealed. \x0d\\ (buy the kind of glass bottles with frosted lids, they are more durable and seal well). \x0d\\2 2 weeks 15 days after opening can drink, fruity flavor, low degree, clean and hygienic and health care, not worse than the red grape juice imported from Spain. \x0d\\ here to note is that the grapes are best to choose a larger point, more water, so that the fermentation of the alcohol will be lower; 1 month later if you have not finished drinking, filter the wine once, pour out the dregs, otherwise the alcohol will be higher and higher; and the wine is best to drink within 3 months, the weather is easy to break down when the weather is hot, the weather is cold to put on the 5, 6 months is not a problem, but the opening time should be relatively longer (1 month) ), because fermentation time and temperature are related. \x0d\\\\\\x0d\\\simple method is as follows - \x0d\\materials: grapes, sugar, sealed jar, gauze\x0d\\practice: put grapes and sugar into a jar with a ratio of 3:1, crumble it with your hands, preferably to the point where it is basically watery except for the skins and seeds when it's ready. Seal the jar and put it in a cool dry place for about 20 days. Finally, use gauze to strain out the skin and seeds, you can drink it. (Actually, it's okay if you don't strain it). \x0d\ Note: Jars and food should always be kept away from oil, otherwise they should go bad. Do not open the jar to see within 20 days of fermentation.