How you make your own wine, how you make your own wine

1 Cut the grapes into pieces, soak them in salt water and rinse them with water (do not wash off the hoarfrost on the surface, which is actually wild yeast, without which you can't make wine) and let it dry.

2 Pour the grapes into a clean basin without water and oil, crush them all by hand, add rock sugar in a ratio of 10:3 and stir well. The grape juice is poured into prepared glass jars for fermentation.

Be careful not to fill the glass jar to the brim, but to leave one-third of the space. Don't tighten the lid too tightly. For the first three days of fermentation, open the lid every day to breathe.

3 After 15 days of fermentation, filter for the first time, remove all the impurities such as grape skins floating on it, filter it with gauze, and continue to ferment for more than 1 month.

4 After 50 days of fermentation, filter it for the second time, and at this time it is ready to be drunk. The wine can be stored in small bottles, and the longer it is kept, the better it tastes.

First of all, cut the grape bunch with scissors, wash it with a spray gun and control it dry, and then put the selected grape grains in a white steel barrel, put leather gloves on your hands, crush it, put it on the koji, and then 100 catties, add 20 catties of sugar, and then put it in a porcelain jar to seal the mouth for fermentation temperature, resolutely not more than 30 degrees, about 25 degrees of fermentation, about a month, the wine will be good.

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.

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

There is a tutorial on this online that you can take a look at, it's very simple.

Homemade wines are bright in color and rich in aroma!

Wash, knead, put into the jar for 7 days, of which 15% of the sugar is added in two days, filter it in 7 days, and ferment it in the jar again for 25 to 30 days, and the final process is to put it in the bottle and drink it after 3 days, and the taste is better after 100 days.

Home-brewed wine is not as good as the market, not as good as the market sales, Niya wine is very delicious, more suitable for our Oriental taste, it is recommended not to make wine at home, mainly the tools for making wine should be strictly disinfected and sterilized, and their own brewing is not very clean and hygienic. Niya wine is selected from the pollution-free grape planting base in the Tianshan Mountains of Xinjiang, and the taste is very good.

There's a book called Home-Made Wine. Buy it back and take a look, not only will it be done, but it will also be done professionally.

Prepare first: 10 catties of grapes (sweet and sour, as long as they are not rotten), 3 catties of white sugar (rock sugar can also be used), glass bottles.

1.Wash the grapes, dry them and set them aside, be sure to dry them without water, otherwise the wine will be sour. Glass bottles should be washed clean, and there should be no water in them when they are used.

2.Crush the washed and dried grapes one by one in a bottle, fill two-thirds of the bottle, leave one-third (because there is room for fermentation), and then add sugar (without stirring), sugar is used for fermentation. Do these final seals and don't leak air.

So that the wine is ready, place it in a safe place and don't touch it.

3.The current weather can be opened in about 20 days, and the grape pomace is filtered out with gauze, and it is a delicious wine.

4.If you want to eat sweeter wine, put more sugar, otherwise put less, and if you want to drink fiercely, the opening time is longer, such as a month, or 40 days.

1. Container: If you want a container, it is best to use a glass bottle. Be thicker and buy the size of the bottle according to how much you make each time.

2. Process: First of all, you first buy a few catties of grapes (set the number by yourself, there is no limit) and clean them. Then you peel each grape and put it in a glass jar, and when it's all over, you take something and muddy it in the glass jar with the intention of crushing the grapes.

Finally, cap. Wait for him to do this for 2 months.

Is there anything I need to prepare?

After the grapes are bought, first remove the diseased, shriveled, moldy fruits, green fruits, rotten fruits, and clean the grapes, which can remove or reduce the dust, mold, insects, pesticides, etc. on the surface of the grapes.

Then destemming and breaking, from now on all containers and hands that come into contact with grapes or grape juice need to be clean, the containers need to be water-free and oil-free, and hands should be washed. The grapes are squeezed by hand and the stems are removed, in plastic pots or stainless steel, not in iron containers.

3. Added sugar is added at one time after the grapes are broken, or it can be added in 1-2 phases after the fermentation starts. The amount of sugar added is mainly determined by the grape variety, but in the case of some grape varieties with lower sugar content, such as Kyohon, it can be between 10:2.

In the case of wine grapes with high sugar content, it is recommended to add between 10:1 sugar. You can add white sugar, rock sugar, etc., but it needs to be melted with grape juice to be broken down by yeast.

Do not add too much sugar, otherwise it will affect the fermentation time and clarity of the wine.

Once the grapes have been crushed, they can be canned or, if possible, in the main fermentation tanks, which should be placed in a cool, dry place. Note that the broken grape solution should not fill the container, it is better to fill it in 2/3 of the container, because the fermentation process in the later stage produces a lot of gas, and if it is very full, it will overflow.

After canning, it generally begins to enter the fermentation stage after 24 to 48 hours, there will be a large number of bubbles floating after fermentation, do not seal, leave a breathable hole, and the barrel temperature during the main fermentation period is best controlled between 15-30 degrees. The main fermentation generally lasts 7-10 days, depending on the grape variety, the amount of sugar added and the fermentation temperature. After the main fermentation is over, it is time to filter and separate the liquor.

Separation is best done using a siphon using the siphon method, which prevents the wine from becoming cloudy and from deteriorating due to oxidation or acetic acid infection caused by excessive contact with air.

Secondary fermentation, the secondary fermentation should last for 1-3 days, and the temperature conditions are the same as the main fermentation temperature, but the container needs to be filled with the second fermentation, and the bottle mouth should be wrapped with plastic wrap, and the plastic wrap should be punctured with a needle. Secondary fermentation is the step to improve the quality of the wine and further settle the pomace.

After being aged in separate packs, the clarified wine is already close to the finished wine.

It is worth noting that a lot of bacteria are inevitably produced in the process of homebrewing, and if it is brewed by a large company, it will be completely enclosed and sterilized, but home-made cannot solve this problem. Home-brewed wines generally fail to meet the hygiene standards, and there are often cases such as E. coli exceeding the standard. Therefore, it is important to pay extra attention to hygiene.

First of all, we should select the fresh grapes that should be in season, buy them and cut them, clean them and dry them naturally, crush the grapes into a clean container, add an appropriate amount of sugar, and store them in a cool place after loading. The secondary fermentation should last for 1-3 days, and the temperature conditions are the same as the main fermentation temperature, but the secondary fermentation needs to fill the container, wrap the bottle mouth with plastic wrap, and puncture the plastic wrap with a needle. Secondary fermentation is the step that improves the quality of the wine and further sinks the pomace to the bottom, which can be omitted if conditions are not available.

Tools: glass bottles, basins, non-toxic silicone gloves, strainers, gauze.

Ingredients: Ripe and fresh grapes, sugar, yeast for wine (fruit wine).

Production: 1Freshly ripe grapes are destemmed, rotten particles are removed, washed, dried or towel dry.

2.Glass bottles and containers are cleaned, disinfected, and wiped dry; Other tools and materials are ready.

3.Put the processed grapes into large pots or barrels, wear gloves and pinch the grapes by hand to expose the flesh to facilitate fermentation (be careful, do not break the grapes with sharp utensils to avoid breaking the grape seeds, which contain oil and can ruin the whole fermentation process and cause fermentation failure).

4.After the grapes are processed, add sugar and special yeast for wine (fruit wine), mix evenly and put them in glass bottles, place them in a cool, ventilated place, and let them ferment naturally. Raw material ratio:

10kg of grapes Add to 1kg of sugar and add 1g of yeast.

Waiting for fermentation, the general time is 10 to 15 days...

5.After the fermentation is completed, the pomace is filtered out, poured out, and the rest is a mellow wine, which is still relatively cloudy and does not taste good to drink, so we have to put the bottle back in place and let it sit for a day or two.

In two more days ... At this point, the wine was finished, and everyone found that there was a layer of white lees at the bottom of the bottle, which was the residual pulp precipitation. You can pour out the clear wine on top and change the bottle to separate the puree.

That's it. Then the finished wine needs to be sealed and preserved.

How do you make your own wine? Wine is a type of fruit wine made from grapes. Today, I will share the practice of "homemade wine", and friends who like it can collect it first and try it for themselves when they have time.

Ingredients needed to make wine: 5 kg of Kyoho grapes, 500 grams of rock sugar.

1. First pick off the grapes one by one, pick off the rotten grapes with poor quality, and then wash the grapes with water, do not wash off the white powder on the surface of the grapes, this layer of white powder is a natural starter culture, and then put the washed grapes in a plastic basket and place them on the balcony to dry the water.

2. Prepare a jar with a sealed lid, pour the dried grapes into the jar where you wash and wipe the water, then crush the grapes by hand, then put rock sugar in it, stir it evenly with your hands, and put the amount of rock sugar according to your personal preference.

3. Then cover the lid, and then wrap it with plastic wrap, and it can be drunk after 15 to 20 days of natural fermentation.

4. When the time is up, remove the plastic wrap, filter the grape skin and grape seeds with a strainer to drink, and put it in the refrigerator for cold food to taste better. This is a great tasting bottle of wine.

How to make home-brewed wine.

Step 1: We are also particular about the selection of grapes, August after the beginning of autumn is the best season for winemaking, because the grapes in August are naturally ripe, so the color, taste and texture of the wine are the best.

Step 2: Cut the grapes from the roots, scissors close to the fruit stalks, cut the grapes one by one, you can leave a little fruit stalks, so as not to hurt the skin; Do not pick the grapes directly by hand, because the grapes need to be soaked in salt water later to prevent the grapes from having pesticide residues, if it is a grape without a fruit pedicle, the brine will directly enter the grapes, affecting the taste of the wine in the future.

Step 3: Cut grapes, rinse with water a few times, you can directly turn over, clean a few times, and soak in light salt water for about ten minutes, you can remove pesticides or other harmful substances on the grape skin, as mentioned earlier, the grape skin can not be used to make homemade wine, in order to avoid soaking the brine into the pulp, affecting the taste of the wine, soaked grapes, also need to be rinsed with water several times.

Step 4: Then use a frame with good air permeability to dry the grapes, be sure to dry the water on the surface of the grapes, otherwise it will affect the fermentation of the wine and the taste of the wine in the later stage, and place it in a ventilated place to dry.

Step 5: Remove the stems from the grapes after drying, as the stems involved in fermentation will give the wine a sour taste and affect the taste.

Step 6: The next step is to add sugar, the sugar can be rock sugar or white sugar, rock sugar is recommended. The proportion is according to ten catties of grapes and two and a half catties of sugar, and if you don't like it too sweet, you can make it according to ten catties of grapes and two catties of sugar.

Step 7: Pour the grapes into the basin and crush them one by one by hand, leaving the skins, seeds and pulp in the basin to allow the juice and sugar water to fully combine.

Step 8: Use a clean and hygienic container to pack, it is recommended to use glass bottles, which are easy to buy in this market, and it is best not to use plastic bottles, because later fermentation will produce a lot of gas, and plastic bottles are easy to break.

Step 9: After a month, you can use gauze to separate the wine from the residue, and filter out the grape seeds, grape skins, and leavened pulp, which is called filter residue. Strain it two or three times before drinking.

Note that because of the high temperature in summer, the wine can be made in 21 days, and if the temperature is below 30 degrees, it will take a few more days, and the longer the wine, the stronger the wine.

1.Cut off the stems of the grapes, wash them with flour and drain them to dry.

2. Crush the grapes one by one in a large capacity. After 24 hours, according to the ratio of 10 catties of grapes and 2 catties of sugar, add half of the sugar first, and add the remaining half of the sugar on the 5th day.

3. After adding sugar, stir once a day in the morning and once in the afternoon to press down the floating grape skins.

4.Wine in fermentation. At this time, the wine has come out and the skin has risen, about the same as the next day.

5 What it looks like after the first filter. Strain out the skins with gauze, seal and let stand for a second fermentation. (About a week or so, but I let it stay in for nearly two months).

6. Siphon bottling with the middle part of a clean disposable infusion hose.

7. Seal and store away from light.

Note: The color of the wine is a little light, which is probably related to the variety of grapes and the color of the grape skin.