When making homemade wine, the proportion and time of adding sugar are all when to add sugar.

How exactly is wine made?

First of all, choose the grape ingredients that are suitable for making wine. Wine grapes generally need to meet the following conditions: higher sugar content, strong acidity, smaller fruit pieces, thicker skin, full fruit without ulceration, fully ripe fruit grains, dark skin is preferred, large green skin table grapes on the market cannot be used to make wine.

To put it simply, when you are shopping for wine grape ingredients, look for grapes with thick skin, black and purple color, and sweet and sour taste.

Secondly, the process of making wine should be correct. Choose a container for grapes, the container should not be too small, and the container mouth should not be too narrow. Detach the grapes from the stems of the fruit branches, rinse them with water, then dry them and pour them into the container, so that the surface of the grapes is one-third of the reserved height from the mouth of the container, and the container must not be filled.

Then mash the grapes, add rock sugar equivalent to 10% to 15% of the weight of the grapes (the higher the sugar content of the grapes, the less artificial sugar is put in, and vice versa), if there is no rock sugar, you can use white sugar instead, and stir evenly, and then cover the container lid (the container lid should not be too tight, the lid can be tight, so that the gas produced by fermentation can overflow through the air pressure along the lid seal, otherwise the container may explode), move the container to a cool and dry place, observe the fermentation after three days, if the fermentation is violent, Stir once a day and try your best to press the pomace floating on top to the bottom, if the fermentation is slow, observe once a day, and when you find that the fermentation is accelerated, you can follow the above method. About 10 to 15 days from the beginning of vigorous fermentation (this depends on the choice of grape variety, the container in which the grapes are stored and the surrounding temperature), wait until the fermentation stops to separate the residue from the liquid, and pour the separated liquid into a clean container and seal it (at this time, it is necessary to ensure that the inner wall of the container is pollution-free and water-free), at this time, the container for storing the liquid must not be made of metal, it is best to use ceramic and glass bottles as the best goal, and store it in a shockproof, light-proof, dry and clean environment. After about a week the liquid is ready to become wine, and then the wine is channeled, the remaining lees are removed, and we now have the real wine.

The resulting wine is then ready to drink after three months of storage in the above method (it is recommended that the container for storing the finished wine be relatively small, and it is recommended to fill the entire container with wine, and tighten the lid of the container to avoid ventilation).

Finally, do some research on home-grown wines, and it's best to ask regular home-brew wine enthusiasts, as you'll soon be harvesting your own wines.

After crushing, sugar is added, and the ratio of grapes to sugar is about five to one.

For every 500 grams of purple grapes in self-brewed wine, 60 grams of sugar should be put in the following method:

Prepare the ingredients: 2500 grams of purple grapes, 300 grams of sugar, 10 grams of salt, 100 grams of flour Step 1, first prepare the main ingredients needed, purple grapes;

Step 2: Add water and an appropriate amount of flour to the grapes and stir and clean;

Step 3: Soak in light salt water for 15 minutes to remove the residual pesticide on the surface;

Step 4: After that, pick out the bad ones, otherwise the wine will spoil;

Step 5: Prepare sugar and a clean sealed glass bottle without oil and water;

Step 6: Pour the grapes into a basin, add sugar, stir well, and crush with a spoon;

Step 7: Fill the glass jar and seal it with plastic wrap;

Step 8: Ferment at room temperature of 25-30 degrees for about 1 month;

Step 9: After fermentation for more than a month, all the grape skins float on it;

Step 10: After that, strain the wine with clean and disinfected fine gauze;

Step 11: The filtered wine is sealed for secondary fermentation;

Step 12: When the time is up, you can drink it.

The ratio of grapes to sugar in home-grown wines is as follows:

Method:1Grapes are washed and dried (it should be noted that the skin of the grapes must be blown dry, if not dried, the wine-making process will be gray. ）

2.Prepare a clean, water-free jar and pinch the grapes with your fingers and place them in the jar.

3.Then add the koji and stir well.

4.Then pour in the rock sugar.

5.It is then sealed and fermented in a cool, ventilated place for a month and a half, after which the pomace is filtered out, and the remaining red transparent liquid is the wine.

In general, the ratio of grapes to sugar is 10:1 3, depending on the sugar content of the grapes themselves and how much alcohol you want to brew. If you want to be sweeter, you can use the abort reaction at the end of fermentation to decide, that is, the sugar has not completely fermented and forcibly stopped, you can use the abort reaction, heating and inactivation can be.

You can also add sugar after fermentation, generally 4g l is appropriate, 4 12g l is very sweet. Re-inactivated. In case the fermentation continues, the sugar will be reactive.

If you still don't understand, you can ask again! Mountain wine is a good wine, and you have to make it with care. It's best to ask for an experienced guide. It's a pity to fail!

Home-brewed wine is fermented with sugar, and the proportion of sugar is 10-15% of the raw material. Others are as stated in zangxu111.

Many wine manufacturers produce an alcohol content of 12%;

The sugar content of grapes is converted according to the above alcohol content;

If your grapes now have 16% sugar, add more;

The key is to know the sugar content of your grapes now?

This is the most accurate way to add sugar.

General edible grapes 400g of white sugar 4 bags After fermentation, the alcohol content is about 10 degrees After the slag is clarified, bottling For example, drink 1000g a week and add sugar before drinking Don't add sugar if you don't drink Note: Added sugar during fermentation will be converted into alcohol and CO2 by yeast and will not increase sweetness.

Brewing wine rock sugar ratio: The recipe ratio teaches you to brew at home, and the method is super simple.

Sugar is 15-20% of the total weight of grapes, and a pound of grapes can be put into a pound of sugar.

Steps to make homemade wine: 1. Wash the grapes and dry them in a ventilated and cool place to avoid exposure to the sun.

2. Pick the grape grains and remove the rotten cherry blossoms.

3. Add sugar, crush the grape grains, squeeze out the juice as much as possible, and mix well with sugar.

4. For fermentation, pay attention not to be too full when filling the container, and it is best not to exceed 70% of the container. Cover well, taking care not to let dirt or flying insects in to avoid contamination. Do not seal too tightly, because gas will be produced during fermentation, and too tight sealing may cause**.

5. After observing that the grape skin has become white, you can use two layers of gauze to filter out the grape skin, grape seeds and other impurities. Generally depending on the environment, this period varies from 7 to 15 days.

6. The filtered grape juice is packed into the container for secondary fermentation, which also changes with the change of ambient temperature, which generally takes 15-30 days.

The ratio to rock sugar is 10:2, and the amount of sugar can be increased or decreased according to your preference, and the minimum amount is 10:1.

Grape juice contains a certain amount of sugar, about 5 8%, 10% sugar is added, this sugar content is suitable for yeast fermentation, 30% sugar is added, the sugar content is too high, inhibiting the activity of yeast.

Here's how to make your own wine:

Ingredients: grapes, rock sugar.

1. Prepare a box of Jufeng grapes, 2. Use scissors to cut the grapes into pieces, break the skin and break the broken ones, 3. After cleaning with water, add salt to soak for about 30 minutes and then rinse 3 times, 4. Dry the water after washing, 5. Pick up a grape and gently break it and throw it into a glass bottle, 6. When the grapes are spread all over the bottom of the bottle, about 8 cm high, add a layer of rock sugar and then add a layer of rock sugar, 7. Finally, a layer of 8 cm grapes, leaving a distance of 5-10 cm from the bottle mouth, The bottle mouth can not be closed, to leave a certain gap to allow air circulation, the appearance of fermentation after the day, the fermented wine after the day, filter out the impurities with fine gauze, and continue to ferment for 20-30 days after the wine is sealed with a glass bottle, 10.

When making homegrown wines, the amount of sugar added is mainly determined by the grape variety, and if the grape variety has a low sugar content, it can be between 10::2. In the case of wine grapes with high sugar content, it is recommended to add 10 points of sugar

Between 1-10:15. You can add 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. If you want to drink sweet wine, it is recommended to add sugar when drinking. <

When making homegrown wines, the amount of sugar added is mainly determined by the grape variety, and if the grape variety has a low sugar content, it can be between 10::2. In the case of wine grapes with high sugar content, it is recommended to add 10 points of sugar

Between 1-10:15. You can add 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. If you want to drink sweet wine, it is recommended to add sugar when drinking.