How to make wine in autumn and winter with grapes with high bran and low moisture?

1.Shop for grapes.

The first step in making wine is to select the grapes. You can pick some grapes that are ripe, even if they are scattered. These grapes are easy to ferment and relatively inexpensive.

If the fruit is green and the taste of the grapes is sour, it is possible that the "erythrocin" is used, and such grapes should not be bought. Be sure to buy grapes that ripen naturally, not grapes grown in greenhouses out of season. And choose ripe grapes that are purplish red and have a very sweet taste.

2.Rinse the grapes.

The second step in making wine is to rinse the grapes. Grape washingBecause the grape skin is likely to have pesticide residues, the process of cleaning grapes is very important, it is best to wash them one by one, and then rinse them repeatedly with tap water, and at the same time remove the rotten grapes. Use scissors close to the fruit stalk and cut the grapes one by one, leaving a little fruit stalk so as not to hurt the skin; Rinse the cut grapes and soak them in light salt water for about ten minutes, you can remove pesticides or other harmful substances on the grape skin.

Then rinse with clean water and drain again.

3.Select the container.

The third step in the wine making process is to choose the container. The choice of container wine jar can be a ceramic jar or a glass bottle, but it is not advisable to use plastic containers, because plastic is likely to react with alcohol and produce some toxic substances, which are harmful to human health.

4.Crush the grapes.

The fourth step in making wine is to crush the grapes. Pour the grapes into the basin, crush them one by one by hand, the grape skin, grape seeds and pulp are all left in the basin, and then according to the ratio of ten catties of grapes and three catties of sugar, those who like to be sweet can put a little more, and those who don't like to eat sweet, you can put two catties of sugar, but you can't put sugar, because sugar is an important factor in grape fermentation. Stir well and place in a washed container when the sugar is completely melted.

5.Isolate the air.

The fifth step in making wine is to seal the container. If it is a ceramic jar, you can go to the shop where you buy rice wine and order the wine puree, and then paste the seal after adding water. After sealing, the jar should be stored in a cool place, and do not turn or open the lid at will.

Because of the high temperature in summer, the wine can be made in 21 days; If the temperature is below 30 degrees, it will 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.

6.Unseal the filter residue.

The sixth step in the production of wine is to unseal the filter residue. After the wine is made, the grape seeds, grape skins, and leavened pulp are filtered out, which is called filter residue. The tool for filtering the residue can be filtered with a strainer or gauze, and the wine is left behind.

It should be noted that the filter residue tool must be strictly cleaned and disinfected, so as not to bring bacteria into the wine. After unsealing, don't forget to close the lid of the jar every time you scoop out the wine to avoid the smell of the wine from volatilizing.

How to make wine? Wine has always been very popular, and nowadays there are some people who like to make their own wine, and they find it interesting. So do you know how wine works?

Home-brewed wine recipe 1.

Ingredients: grapes, white wine, salt, rock sugar.

Method] 1. Wash the grapes and soak them in lightly salted water for 20-30 minutes.

2. Remove the branches and leaves and control the moisture.

3. Pinch the grapes and put them in a clean empty container with the skins.

4. Put in a small cup of rock sugar and white wine with a ratio of 3 taels of grapes.

5. After the mouth of the container is sealed with plastic wrap, cover it with a lid, and let it go after 1-2 days. Just leave it for more than 20 days to a month!

Tip] liter of the bucket to put about a pound of grapes.

2. About an inch away from the bottle mouth, it is better to choose grapes and purple-red grapes.

3. When it is first made, it turns purple, and the color becomes darker after a long time!

Home-brewed wine recipe two.

Ingredients] 6 catties of grapes, rock sugar, and a clay urn for pickled cabbage.

Method] 1Wash the urn and disinfect it with boiling water.

2.Gently wash the whole bunch of grapes in cool boiled water a few times, pick them up, and put them in a clean basket to dry the surface moisture.

3.Pinch the grapes whole, put them in the pottery urn, put half of the grapes into the pottery urn, pour all the rock sugar into the urn, and cover the grapes in the urn. Then pinch the other half of the grapes and put them in the urn, so that the volume of the grapes cannot exceed 8/10 of the volume of the urn.

4.Cover the mouth of the urn with a piece of clean gauze and place the urn in a cool and dark place for three days for aerobic fermentation. And once a day during these three days, use a pair of clean chopsticks to reach into the pottery urn and stir the grapes in the urn to facilitate the aerobic fermentation of the grapes.

When stirring, you will see a lot of bubbles coming out.

5.After three days, the urn is water-sealed (cover the lid of the urn and pour water into the edge of the urn), the water sealing time is seven days, during these seven days, you also need to use a pair of clean chopsticks to reach into the urn every day to stir the grapes in the urn, so as to facilitate the continued fermentation of the grapes. During these seven days, you will often hear the "gurgling" sound of the water around the urn, which is the fermented grapes venting.

6.After seven days, the fermented wine is filtered. Use a non-metallic spoon to scoop out the wine and strain it through a piece of clean gauze.

7.Put the filtered wine into a bottle and close the lid. During this period, the wine will continue to ferment, so it is absolutely impossible to put the wine in a glass bottle, otherwise the gas produced by the fermentation will make the glass bottle**, and the wine should be put into a plastic bottle, and the lid must be opened regularly every day to release the gas produced by the fermentation.

8.After seven days, the wine is filtered again and then sealed in a bottle, and it is not until at least a month later that you can drink it, the longer it lasts, the better it tastes, and the longer the wine becomes, the more mellow it becomes.