How wine is made

First, be sure to buy naturally ripe grapes in the summer when grapes are on the market in large quantities, and do not buy grapes grown in greenhouses out of season. Buy fuchsia ripe grapes (taste the taste, very sweet ones are generally ripe); Look at the fruit pedicle, if it is green and the taste is sour, it may be "erythrocin", and it is best not to buy such grapes. - Second, use scissors close to the fruit stalk to cut off the grapes one by one, you can leave a little fruit stalk so as not to hurt the skin; Do not use your hands to pluck the grapes, as they may hurt the skin; Put aside any grapes that have broken their skins, and keep them for eating, and not use them to make wine.

Third, rinse the cut grapes and soak them in light salt water for about ten minutes, which is to remove pesticides and other harmful substances on the grape skin (as mentioned earlier, if the grape skin is damaged, it should not be used to make wine, because it is afraid that the salt water will soak into the pulp during soaking and affect the quality of the wine). Then rinse it again with clean water and drain it again. Fourth, pour the grapes into the basin, crush them one by one by hand, leave the grape skins, grape seeds and pulp in the basin, and then according to the ratio of six catties of grapes to one catty of sugar (if you like sweeter, you can put a little more), stir evenly, and wait for the sugar to melt completely and put it in a clean bottle.

Be careful not to overfill the bottle, leave a third of the space, as the grapes will expand during fermentation, producing a lot of gas, and if they are too full, the wine will overflow. In addition, in order not to let the outside air in, it is best to wrap the cap tightly with a plastic bag. - Fifth, the temperature is high in summer, and the wine will be ready after 21 days; If the temperature is low (below 30 degrees), it can be brewed for a few more days.

It should be noted that the longer it is brewed, the stronger the flavor of the wine; Once the wine has been brewed, the longer it sits, the stronger the flavor will be. I don't like wines that are too strong, so even if the temperature is not high, I open the bottle and filter the residue in a maximum of twenty-six or seven days. Sixth, after the wine is made, the grape seeds, grape skins, and leavened pulp should be filtered out, which means that the residue must be filtered.

The tool for filtering the slag I bought is a leaky scoop (see picture); Some people can also filter it with gauze; Anyway, because of the simplicity, if there is anything at home that can be used to get rid of the dregs, just use it to the best of its ability, and leave the wine. It should be noted that the tools used to filter the residue must be strictly disinfected and do not bring bacteria into the wine. - Once filtered, put it in a good bottle and you're good to go.

Cheers online has a lot of little facts about wine|All wines are also imported from abroad in original bottlesYou can learn more.

1. Buy grapes. The more mature the better, but don't have rotten ones. There are many raw grapes, and the taste is not good, sour, astringent, and there is a relatively strong sake lees taste.

2. Wash. Do not use any detergent, do not wipe, rinse repeatedly with water to remove floating soil and weeds.

3. Dry. Dry in a ventilated and cool place and avoid sun exposure.

4. Pick grapes. Pick the grapes and remove the rotten ones.

5. Add sugar. Just add sugar, generally 10-30%. I added 15%.

6. Crushing. Crush the grapes and mix with sugar.

7. Put it into a container for fermentation. Be careful not to fill the container too much, preferably no more than 70% of the container. Cover well and do not enter swag and flying insects to avoid contamination. Do not seal too tightly, because gas will be produced during fermentation, and too tight sealing can easily cause**.

8. Stir. For a homogeneous fermentation, stir once a day.

9. Observation. Day 1.

10. Filtration. Once the skins of the grapes have turned white, two layers of gauze can be used to remove the skins, varieties and other impurities. During this time, the ambient temperature is different, and it generally takes 7-15 days.

11. Secondary fermentation. The filtered musts are packed into containers for secondary fermentation. This period also varies with the ambient temperature, generally taking 15-30 days. Also note that the container should not be sealed to avoid this happening**.

12. Filling. After the second fermentation is completed, it can be sealed in a small bottle for storage. Note that it can not be filled too early, and the fermentation is not complete on the filling and sealing, and there is a possibility of **. Large quantities can be packed into large vats.

13. Storage. After filling, store in a low temperature and dark place.

14. Drink. After secondary fermentation, it is ready to drink. Slightly astringent, with little lees, sweet and sour wines, the wine was born.

Wine production method: first put the high-quality grapes into a clean container, add an appropriate amount of water and flour, stir to wash off the dust on the grapes, then add an appropriate amount of water and salt, soak for about 15 minutes, remove the residual stains on the surface In the dried grapes, finally the peeled grapes are fermented for a second time, and after a month of fermentation, it is done.

Do you know how to make your own wine? Let's take a look today! 1 Crush. Wash and dry the grapes, remove the fruit stalks, green grains, mold grains, broken grains, etc., pinch them and put them in a container, and seal the container with plastic wrap.

The grapes are washed in a pot, scratched and put in a bottle for a month.

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

I hope you love you.