The optimal fermentation temperature for home-brewed wine is 28-33 degrees, which is the optimal temperature for yeast reproduction and action. ?

If the temperature is too high, the yeast will age and die prematurely, which is not conducive to fermentation; if the temperature is too low, the fermentation will be slow and the whole process will be prolonged, but the taste of the fermented wine will be better.

The steps for home-brew wine are as follows:

Home-brew grapes require fresh grapes, containers, and white sugar.

The first step is to prepare fresh grapes.

The second step is to wash the grapes, soak them in light salt water for half an hour, and then rinse them with clean water.

The third step is to dry the grapes to prevent the moisture on the surface of the grapes from being brought into the wine.

The fourth step is to crush the dried grapes and put them into the container. Add the sugar according to the ratio of 6 pounds of grapes to 1 pound of white sugar, then stir and seal the lid.

The fifth step is to ferment for one week in summer. If the temperature is low in autumn, it will take half a month to ferment.

Step 6: After fermentation, use a filter to filter out the wine and put it into bottles.