When is the best time to make wine? When is the best time to make my own wine?

The best choice for wine is the autumn season, when the grapes are abundant.

1. If you make it at home, you should use freshly marketed grapes. It is best to have grapes on the market in large quantities, such as August and September, when October is already a bit late. Don't buy greenhouse fruits that are listed in advance, not to mention the price, the taste is not good.

The best is a large purple fruit. Wash and remove the grains one by one, drain and let them dry.

2. The grape ripening season can be from early August to November every year, no need to keep warm and warm, the temperature is not too high, and the fermentation period is about 30 days. After autumn, the temperature is slightly lower, but it will not have much impact on fermentation, the temperature is still more than 20 degrees during the day, and you can wrap it with a quilt at night to keep warm, and the temperature will gradually rise after fermentation.

3. It is best to choose the autumn when the grapes are abundant, and most wineries choose to make wine in September and October. Because the grapes are ripe and fresh at this time, and the most important thing is that the room temperature at this time is just a little more than 20 degrees, which is a very suitable temperature for fermentation, if the room temperature is low, the grapes are not fully fermented, and the wine tastes bad.

Of course, it is the season when the grapes are ripe, which is the best time to make wine. But once you've mastered the art of craft wine, you can make wine all year round as long as you have grapes.

The best time to make wine is from mid-August to mid-to-late September, because the grapes are ripe during this time, and more importantly, the room temperature at this time is just a little more than 20 degrees, which is a very suitable temperature for fermentation, if the room temperature is low, the grapes are not fully fermented, and the wine tastes bad. Therefore, if you want to make wine, choose the autumn season when the wine harvest is abundant.

The ideal temperature for the fermentation process.

Red wine is controlled at 25-30 degrees, and white wine is controlled at 18-20 degrees.

How long does fermentation take.

About 25 days. The first step is the fermentation of glucose into alcohol, with obvious bubbles, and the amount of bubbles goes from less to more, and then from more to less, which takes about a week; The second step is the malic to lactic fermentation of red wines, the bubbles are delicate, uniform and clean, and it also goes through a less-more-less process, about half a month.

How much is in the container.

The early alcoholic fermentation produces a lot of gases and the skins float in layers above the wine, leaving about 30% of the remaining space in the container during the insurance period to prevent the precious wine from spilling.

The principle of added sugar.

Whether and how much sugar is needed is calculated based on the amount of sake you want to make later and the sugar content of the grape ingredients. Generally, 17 grams of sugar liters can produce 1 proof of alcohol. The highest alcohol content that can be achieved with natural brewing is 15 degrees.

Grape juice is low in sugar - low alcohol content and difficult to preserve; Too high in sugar – incomplete fermentation yields sweet wine.

In fact, to a certain extent, making wine will effectively promote the development of aroma and depth of wine, thereby improving the fullness and quality of the wine. However, it is necessary to know that over-aging can also mask the fruity and floral aromas of the wine, making the wine unbalanced, which will reduce the quality of the wine.

Of course, it is autumn when the grapes are on the market in large quantities, and the price is low, and the temperature is low and easy to preserve, so it is around October.

There are no strict monthly regulations for home-brewed wines, and there are two main points to pay attention to, one is the temperature, and the other is the raw materials. It depends on the specific situation of the location, and you can grasp it yourself.

After buying fresh grapes from the market, they are washed with water, then picked one by one, soaked in water and then washed and drained. Wait until the drained water is not dripping, one by one crush the grapes into the washed glass bottle, can not be full, and then press 10 catties of grapes with 3 catties for this period of time the grapes are ripe and fresh, ***, and the most important thing is that the indoor temperature at this time is just a little more than 20 degrees, which is very suitable for fermentation temperature, if the room temperature is low, the grapes are not fully fermented, and the wine tastes bad.

Every year when the grapes come down in large quantities, that is, in the month, not only the grapes are cheap, but the temperature is 25°C and 30°C. Suitable for grape fermentation requirements. The grapes are evenly stacked in a clean bottle, sprinkled with sugar, and three taels of sugar are put on a pound of grapes.

A layer of grapes and a layer of sugar, just like this, are stacked in turn, sealed and stored in a cool shade for a month.

After the grapes are broken, let the grape skin, pulp, and kernel be mixed together, according to the ratio of 5000 grams of grapes to 500 grams of sugar, stir evenly, and wait for the sugar to melt completely, put it in a clean container, and leave one-third of the space, so as not to ferment the filtered wine after bottling, and then ferment again, for red wine, it is the fermentation of malic acid to lactic acid, the bubbles are delicate and uniform and clean, and it is also a process of less-more-less, about half a month.

Home-brewed wine advocates the use of special yeast, just like the yeast used to make steamed bread, with reference to the instructions, the amount of the amount according to the standard is not harmful to the body, and then remind everyone, when cleaning the grapes, do not over-clean, when the grapes are picked, then, the grapes are crushed, add rock sugar according to personal preferences and stir evenly, put it into the tank, and then add the height of the rice wine (generally speaking, it is about 40-50 degrees). After the wine is done, the alcohol content is generally about 20-30 degrees, a little sour, some grapes can be washed with baking soda, and then air-dried, and the water on each grape should be dried, not mixed with raw water. During the drying of the grapes, the wine soaking vessel should be sterilized and dried, and the utensils should not be mixed with raw water.

It should be brewed in the autumn, so that after brewing, it will be more convenient to store in winter, and the taste will be particularly good.

Generally speaking, after the grape harvest in autumn, the most suitable time is to make wine, when the grapes are very cheap and the weather is relatively warm, which is very suitable.

It should be around the time of the Mid-Autumn Festival, when the grapes ripen very well and are very sweet, and the wine produced is also very delicious

The best time to make sake is from mid-August to mid-September. The grapes can be harvested at this time, and most of the grapes are fully ripe. The room temperature at this time is also suitable for the must fermentation.

Temperature is one of the important factors affecting fermentation. If the fermentation is not enough, the taste of the sake is not good.

83-year-old grapes are the best for wine, because 83-year-old grapes are very small. Scarcity is expensive!

Picking in the evening after a sunny day is selected after ripening, and then immediately after selecting the beads and removing the stems, many good wineries do this.

Just at the end of summer, when the amount of grapes is relatively large, ** is also cheaper. You go to the wholesale market and buy it, and then come back and make it yourself.