Someone knows how to make their own wine, a little simpler 10

1.Prepare the grapes (the grapes should be purple, sweet, and the more moisture is better, so that the color of the finished product will be very amazing, the taste will not be too astringent, and the wine yield will be high). 2.

Prepare white sugar (either plain sugar or white sugar). 3.Don't rinse the grapes over and over again, just rinse off the impurities.

4.Washed grapes retain the surface of the hoarfrost. 5.

Wash the grapes and drain them in a colander. 6.Gently dry the moisture on the surface with gauze.

7.To brew wine, the container must be large enough and the container must be clean. It is best to use porcelain or glass containers.

8.Hold the dried grapes in your hands (pinch hard, the more crushed the better, and promote the fermentation time) 9Grapes crushed in the jar.

10.The crushed grapes are spread in the jar, and after a layer of grapes is ready, a layer of sugar is evenly sprinkled, and so on, a layer of grapes and a layer of sugar. 11.

Sprinkle extra sugar on top layer. 12.Cover the mouth of the container with 2 layers of plastic wrap, and after covering it, press the plastic wrap into the mouth of the bottle with your fist to let the plastic wrap cover loosely, and finally use a rubber band or rope to enclose the plastic wrap.

13.Cover the outer lid of the jar and place the jar in a cool place to ferment, and do not expose it to the sun. 14.

Finally, to drink the finished product, it must be filtered, which is also the last link in making wine (gauze filtration).

There are many ways to do this. It depends on your preference.

Buy fresh ripe grapes first, and the white grape enzymes on the surface of the grapes are the natural yeast. Industrial wines are made without cleaning the grapes, and retain the most grape enzymes on the grape surface. However, the hygienic condition of table grapes is still a little worrying, so it is better to rinse them a little for the sake of safety.

Dry and do not get any leftover tap water, as it may be that the oxides in the tap water may affect the fermentation of grape enzyme yeast. Put the slightly washed and dried grapes into the fermentation container, add sugar (depending on the personal situation, put two or three taels of white sugar per catty of grapes), and add a little wine as a guide. Pinch the grapes, your hands are clean enough and you don't wear gloves, so that the feel is better; Hey, if the grapes are more you can use your feet.

Sealed, leaving at least 1 3 vessel space for fermentation exhaust. 25 30 degrees Celsius, can be put on a bag to keep warm.

After two or three days of fermentation, the skins will rise; In order to intensify the soaking of tannic acid from the grape skin and prevent the skin from oxidizing and becoming acidic, it is necessary to stir it frequently and press the grape skin into the grape juice.

After five days of fermentation, the grape juice becomes clearer when the skins float. The skins can be cleaned and the filtered fermented juice can be bottled for a second fermentation (the skins are removed and the fermentation continues). It cannot be sealed, and it must be vented frequently, at which point fermentation will produce a large amount of gas. You can taste a little bit every day and feel the fun of fermentation and change; At first, it is cloudy and has more bubbles, and it tastes like a sparkling wine, but it gradually becomes clearer.

7 After 14 days, filter again and bottle for preservation; If fermentation is frozen, fermentation will be stopped, yeast will settle, and the wine will be clearer.

1.Freshly marketed grapes. Go to the market or supermarket and buy some freshly marketed grapes, wash them and dry them.

2.Ordinary white sugar. Ratio of grapes to sugar: 10:2.

3.Glass jars, oak kegs, jars, and never plastic bottles.

4.Dry the grapes into the prepared utensils and lay flat. Spread the sugar directly on top of the grapes, so the grapes do not need to be squeezed. Put water in the groove at the mouth of the jar and cover the lid. There should be about 1 3 space in the jar.

5.Wait for the grapes to ferment. This month, it takes about 15 days or so.

The weather is cold and takes a long time. During the fermentation process, you can see the gradual precipitation of the grape juice, which is higher and higher; You can hear the sound of bubbles, and the more fermentation you have, the more bubbles will rise. After fermentation, there is almost no bubbling, and the wine has almost completely submerged the grapes.

6.Pour out the wine and squeeze the grapes in the jar with the prepared clean gauze until the liquid is all out. The wine should be placed in a glass vessel, and must not be made of plastic, otherwise the wine will smell of plastic and will be completely ruined.

7.The wine settles for two or three days, and then it can be drunk. (Huanbo.com).

1. The fermenter is a glass container. For fermenters for homemade wine, it is recommended to use glass jars and glass bottles, which are easy to find and can be used to use leftovers from previous food storage, or you can go to the supermarket to buy them. It is best not to use plastic containers, because the raw materials of plastic bottles are unsafe, and some plastic raw materials will react with alcohol and produce some toxic substances, which are harmful to human health.

In addition, it is necessary to prepare a secondary fermentation vessel (also a glass bottle) and a container for sake, which can be empty. The wine juice is also strained through fine gauze.

2. Select ripe grapes and wash them. Good ingredients make good wines, so when buying grapes, try to choose grapes that are ripe, and the purple-red ones are preferred. Ripe grapes are easy to ferment, and common grapes, grapes, etc., can be used to make wine.

Because grapes in the process of growth, may be applied cavity pesticide insecticide, grape skin will remain some pesticides, the link of cleaning grapes is very important, it is better to be able to wash one by one, and then rinse repeatedly with tap water, while removing rotten grapes, grapes washed and contained in a leaky container.

3. The glass bottle should not be filled. This is followed by the crucial process of making the wine, where the grapes are broken and the flesh is squeezed into a glass bottle fermenter, where the skins are also placed in the glass bottle. When the grapes are packed to about two-thirds of the capacity of the glass bottle, stop filling the grapes and sprinkle the sugar on the grapes, the ratio of grapes to sugar is ten to one, and friends who like to eat sweets can also put more.

Close the lid but do not tighten it completely. During fermentation, a large amount of carbon dioxide gas is produced, and if it is overfilled, the valuable wine juice can overflow; If the cap is screwed too tightly, it may make the bottle**; Grape fermentation also requires trace amounts of oxygen.

4. Secondary fermentation is required. Place the glass jar of grapes in a cool, ventilated place. Once the grapes are bottled in glasses, fermentation starts in about a day, and there are more bubbles in the must.

Do not flip or open the lid during the fermentation period. The fermentation time of the grapes takes ten days and half a month, when there are few bubbles in the glass bottle, and basically only the skins and grape seeds are left without color, and the wine tastes basically without sweetness, it means that the alcoholic fermentation is complete. When the alcoholic fermentation is complete, the wine juice is poured into a glass bottle of the secondary fermenter, and the remaining grape skins, seeds, etc. are filtered with fine gauze.

The secondary fermenter should also leave a tenth of the gap, and the lid should not be tightened too tightly. At this time, the wine juice is cloudy and the color is not very beautiful, but it tastes like a dry red wine. After another half a month, the second fermentation is basically completed, the wine becomes clear, pour the wine into other glass containers, fill it as much as possible, and screw the lid dead.

At this time, the wine was called grape wine, and it was already a dry red wine in the full sense of the word.

The first is to choose the best grapes that feel hard, that is, not ripe, of course, ripe can also be bought 10 catties at a time, the first step is to clean, there are 2 methods, the first is to rinse directly with water, pay attention to the white film on the top do not rub off, that is natural yeast, wash and dry the water, the second is to wash directly with liquor, so that there is no need to dry the water. The second step is kneading: put the dried grapes into a clean basin without oil and water, pinch it with your hands, or you can step on it with your clean big feet, provided that it must be cleaned.

The third step is the first fermentation: put the pinched grapes into the container you prepared, the lid can not be tightly covered, it will fry the bottle, the fermentation needs oxygen, stir once or twice a day with chopsticks, it must be wood or plastic, do not use iron, and wait until the foam in the container is not produced, and the red color of the grape skin fades, you can filter and bottle, and carry out the second fermentation. Step 4: Secondary Fermentation:

The fermented slag is filtered, the clarifier is put into the container, and rock sugar or white sugar is added according to 10 catties of grapes and 2 to 3 catties of sugar, and the main function of sugar is to produce alcohol in the secondary fermentation. After all are put away, it must be sealed, otherwise the wine will become sour, and it can be quoted in 2 weeks after sealing, and the taste is quite good, I make a lot of it every year. Another tip, if your wine has been sitting for a long time and is sour, you can heat it up and it will not be sour until it boils.

Whirring I'm tired of beating and welcome you to join the ranks of home-brewed wines.

It's simple.,That's what I learned.。。 Are you doing it yourself or a factory?

How to make wine? Mash the grapes, strain out the water, add rock sugar, stir well, then pour into a container and refrigerate.

The homemade wine that must be made every year is especially delicious.

For home-made wine, the grapes should be washed thoroughly, dried and added to the container for fermentation, and then the impurities can be removed to make wine.

After cleaning the grapes and controlling the moisture, they are crushed and mixed with rock sugar, and then sealed for fermentation and filtration.

Self-brewed wine is divided into seven steps: material selection, washing and drying, destemming and crushing, sugaring, canning and brewing, secondary brewing, and bottling and storage.

The method of making your own wine is still very simple, wash the grapes and soak them in the wine, and enjoy the wind for a few months.

Send a message about the fermentation of grapes. The grapes are fermented and fermented for a period of time before making wine.