A week.

The fermentation time depends on the fermentation of the grapes, the grape skin floats on top, the color changes from dark to light, the seeds and most of the residue of the grape flesh sinks to the bottom of the bottle, and at this point the wine has finished fermenting.

Note:

1, the brewing process must pay attention to containers and hands should be clean, to ensure that "no water, no oil", otherwise it will fail.

2, after cleaning the grapes, be sure to completely air-dry the grapes, not with water.

3, a fermentation should be stirred regularly, so that the grape skins and the body of the wine in full contact, to promote fermentation.

4. After filtering and clarifying the wine, it enters the secondary fermentation stage, and the container must be filled to the brim, otherwise it will be easily oxidized and spoiled.

5, if you want to secondary fermentation flavor is good, you can add some oak chips in it, can enhance the aroma.

Expanded Information

Misconceptions about making wine:

Misconceptions 1: Grapes are left for a long time before brewing. Grapes are not easy to keep at room temperature and are susceptible to mold and mildew, which can make it easier for mold to grow in the wine if the freshness is not high.

Myth 2: Inappropriate winemaking containers. It's best to use non-metallic vessels, such as glass bottles and jars, for homebrewed wine.

Myth 3: Throwing away grape skins quickly. When fermentation first begins, let the grape skins, pulp, and kernels stay together and continue fermenting for a few days to three weeks before separating out the aforementioned to finish bottling and sealing.

Myth #4: Adding sugar to wine. Adding too much sugar to wine can be harmful to the human body.

Myth 5: Add white wine.

Myth 6: Fermentation time is too short.

Baidu Encyclopedia - Homemade Wine

Baidu Encyclopedia - Homemade Wine