Will there be a problem with the late filtration time of the wine made by yourself?

If the filtration time is too late, the grape skin will absorb the pigment in the wine, making the wine look bad, and it will also increase the possibility of the wine being oxidized, so it is necessary to grasp the time of filtration, generally the first filtration is about 20 days after fermentation, and the following methods are introduced:

Preparation materials: 30 kg of grapes, 9 kg of rock sugar.

Production steps: Pound of grapes for later use.

2. Crush and can, add sugar.

3. Fermentation begins in the evening of the same day, and the fermentation lasts for about 20 days.

4. Prepare the first filter and filter it with gauze.

5. After filtering, it is put into the tank for secondary fermentation for about 20 days.

6. Then filter again and bottle.

7. Put it in a small bottle and wait for fermentation.

It's fine, as long as you make sure you don't get infected with germs. However, it may have a bit of an impact on the aroma of the wine.

Fermented wine, when the temperature is right, can be fully fermented in ten days.

Once the wine is ready, it is ready to drink.

The wine can be tasted at any time during the entire fermentation process.

At the beginning there is no fermentation, the juice is the taste of grape juice; As the fermentation progresses, it gradually develops an alcoholic taste, which contains carbon dioxide gas, and the juice is like a low-alcohol carbonated drink; After a few days, there is a lot of yeast in it, a lot of carbon dioxide gas, a little higher alcohol content, and the sweetness is still very strong, at this time it tastes like champagne; In the later stages of fermentation, the sugar is fully consumed, the flavor of the wine is stronger, and the action of yeast is almost stopped, similar to the taste of dry wine.

Wines that have just begun to ferment have a strong flavor and a rough taste, and they need to be aged for a while before they become much softer.

In each process of fermentation, you can take the juice and taste it, and you will have different feelings, so you can experience the hard work of making sake and enjoy the fun of making sake.

Home-brewed wine is usually about a week or half a month, and the grape pomace should be filtered. In general, bubbles will appear 24 hours after the grapes are packed into the container, and the foam will gradually increase after that.

If you find that the grape skin floats and the juice overflows, then you should stir it twice a day with a spoon to press the floating grape skin into it (called the wine cap) so that the grape skin can be fully soaked in the grape juice, the fermentation begins to be intense for a few days, the temperature rises, and then gradually weakens to room temperature, the carbon dioxide bubble decreases close to calm, the wine cap sinks, the juice color begins to be clear from dark to light, the temperature is high and the time is short, and the temperature is low for a long time.

After five to seven days, the skins float on the surface and the seeds, flesh and residues settle to the bottom of the container, at which point the first fermentation is complete and then the filtration begins.

Drinking home-brewed wine can not only avoid drinking fake wine, health the heart, but also promote appetite, anti-oxidation, anti-cancer and sterilization, which is the best choice for homemade drinks. 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.

When the wine is made, it must be filtered out.

The initial fermentation of wine is generally not more than 10 days, if the time is too long, it is easy to turn into vinegar, generally the grape skins are fully discolored, and there is a tendency to sink is the best time, after opening, remove the grape skins floating on it, filter out the grape seeds and too much lees at the bottom of the barrel. The cloudy wine is then re-barreled and subjected to secondary fermentation.

The second fermentation does not require too much human intervention, it is carried out in a sealed environment to prevent oxygen from entering, and the fermentation barrel should be placed in a cool and low temperature place, but if the wine body of the filter skin and seed is still producing violently, it is necessary to continue to use plastic cloth to lightly tie the mouth, and after two days, it will no longer produce vigorously gas, that is, use plastic cloth to tie the mouth tightly and seal.

Generally, after sealing for two months, the wine can be completely clarified, and the supernatant can be extracted through the siphon principle with a suction pipe, and it can be drunk.