After one and a half months, the washed grapes should be crushed with a seeder or juicer, which is beneficial to the dissolution of antioxidants and the fermentation is particularly fast. Pour the broken grapes into a ceramic pot, add sugar according to the proportion of one and a half sugars per catty of grapes, and then add a teaspoon of yeast.

Seal the container mouth and let it stand for 20 days, then open the lid and deflate it, and then open the lid and deflate it one week later. After a month and a half, grape skins and grape seeds can be filtered out by the filter. At this time, the liquid is grape puree, and no water is added. The aroma is overflowing and the wine is pleasant.

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Matters needing attention in homemade wine

Prevent explosion accidents in fermentation; For example, a large amount of CO2 will be released during alcohol fermentation. If the pressure of carbon dioxide is very high in a closed container, it will not be a bomb. Therefore, in the vigorous period of alcohol fermentation, the fermentation container must not be sealed. At the same time, if the fermentation volume is relatively large, such as several tons, then we should pay attention to the ventilation of the fermentation site, otherwise it will cause CO2 suffocation.

Newly brewed wine also contains yeast and bacteria, and some people will be allergic to them; So don't drink too much. Wait for the wine to settle, clarify and remove some impurities and these things before drinking.

People's Network-Nutrition experts teach you to make your own wine.