How grapes are made into wine, how wine is made

Soak the whole bunch in water for two hours. (Remove rotten and fallen grapes, can only be soaked in the whole bunch, not washed, not picked off and soaked) Remove and air dry. Crush the dried grapes and place them in a container.

1. Seal with thick gauze, never seal. 2. After the grapes are bottled to 2 3 places, not too much. The fermentation process takes about a week (18-25 degrees Celsius), depending on the local temperature, and it may take 2-3 days in high temperature areas, subject to the end of fermentation when the grape skins are all floated up and no more bubbles are produced).

For example, 24 hours after crushing, add the first sugar (5%-7% of the weight of the grapes, and the second 5%-7% sugar on the 4th day). After the first sugar is added on the second day until the end of fermentation on the seventh day, the floating skins are stirred once a day in the morning and once in the afternoon to allow the fermentation to be complete. The day after the 2nd addition (day 4) (day 5).

You can see that the fermentation begins violently, producing a large number of bubbles, the grape skins rise (stir down) and the wine juice is produced.

Note: 1You can't put water, it's best not to have a drop of water except grape juice, otherwise what you will drink at that time is... Hey, hey, hey...

2.Sugar or rock sugar is fine, just add it to the grape mixture and stir it. Add water? Don't even think about the 6th day, when fermentation is in full bloom (left), continue stirring (right).

When there are almost no noticeable bubbles in the bottle, it is ready for filtration. On the 8th day, it was actually already filterable, but because I didn't have time, I had to delay it until today (the 10th day). I use large pieces of medical gauze (it seems to have 4-6 layers) for the filtering tool.

1) Tie the gauze into a bag. Of course, it is more convenient to make it into a bag and use it. (2) Pour in the wine juice slowly.

3) Wrap the remaining grape skins and seeds in gauze and squeeze the residual juice into the wine. (4) Grape pomace is also very fragrant. The wine is out!

If you want to drink it, you can already drink it! At this point, the wine is a little cloudy and left to sit (about a week). In order to make the wine clearer, you can add egg white (10 catties of wine is an egg white, stir the egg white vigorously, about 15 minutes, stir into foam), pour into the wine, stir, and let stand.

The final product is out!

The wine is made from grapes.

1. Pick out the damaged grapes first.

2. Pour water and flour into the container, then put the grapes in it, and stir and clean it with your hands in one direction.

3. After washing the grapes, soak them in lightly salted water for 15 minutes.

After a few minutes, place the grapes in a cool, ventilated place and dry the surface moisture. If there is something bad, you have to pick it out, otherwise the wine will go bad.

5. Prepare white sugar and a clean, sealed glass bottle, and a large empty basin.

6. Pour the grapes into a basin, add sugar, stir well, and then break the grapes with a spoon or directly by hand.

7. Then put it into a glass jar and then seal it for storage.

8. Ferment at room temperature of 25-30 degrees for 1 month.

9. The grape skins are all floating on top, and the wine can be filtered below.

10. Strain the wine with clean and disinfected fine gauze.

11. Put the filtered wine back into the original jar again, seal it for secondary fermentation, and put it in a cool place for a week.

12. Re-filter once after a week and enjoy.

The steps to make wine are as follows:1. After picking the grapes, the grapes are crushed to release the sugars in the juice. When the yeast comes into contact with the sugars in the must, the must ferments naturally and the sugars in the must are converted into alcohol.

2. Red wine is made from dark red grapes and fermented with the grape skins. White wine is made from white grapes, or some red grapes, but the skins need to be removed before fermentation. Rosé wine is made from red grapes, and after a period of contact with the red grape skins, the grape skins are also filtered out, and then they can appear pink.

3. The fermented wine is then separated from the grape solids and transferred to barrels, where it is clarified, stabilized and can be extracted by any method. Finally, the wine is bottled.

1. Prepare 20 catties of grapes, and it is best to choose a darker color in the selection of grapes. Of course, it would be best if you could pick mountain grapes.

2. Cut the grapes from the front of the roots, pay attention not to cut the skin, and do not pluck the grapes directly from the junction. After the grapes are cut, put them in a pot, add water that has not covered the grapes, then add salt and flour and stir well, soak for 10 minutes, then remove the grapes and wash them with water several times. Do not wash off the surface of the hoarfrost, this layer of hoarfrost is a natural yeast, mainly used to promote fermentation, put in the sun to dry the moisture on the surface.

3. After drying the water on the surface of the grapes, pour them into a waterless and oil-free basin, and wear gloves to break the grapes, so as to facilitate fermentation.

4. After all the grapes are crushed, pour in the rock sugar and stir well, the ratio of grapes to rock sugar is 10:3.

5. Prepare a waterless and oil-free sealed jar, pour in the stirred grapes and rock sugar, do not fill it too full, leave one-third of the space for fermentation, the grape skins will all float up during the fermentation process, cover the lid for fermentation, and open the lid every day to let it go.

6. With the increase of time, the grape skin will slowly float up and the color will become lighter, about half a month or so to open the lid, a strong wine aroma comes to the nose. Then use a waterless and oil-free spoon to remove the floating grape skins and throw them away. Strain the wine through a strainer to filter out the residue inside, and the tools used must be waterless and oil-free.

7. Pour the filtered wine into a waterless and oil-free sealed tank for secondary fermentation for half a month.

8. After half a month, filter the wine again, and the wine made by yourself will be ready, put it in a small bottle and store it, the longer the preservation, the better the taste.

Here's how to make your own wine at home:

Ingredients: 10 kg of grapes, half a kg of sugar.

Steps: 1. Cut the grapes one by one with scissors as shown in the figure, do not break the skin, it will not be broken at all, or it will not affect the quality, and then put the dust on the surface in the water, do not scrub it by hand, let alone use a brush to brush, and do not disinfect the grapes, the white film on the surface is fermented, and it is necessary to ensure the survival of wild yeast.

2. After the grapes are washed, they should be placed in a basket to dry the water fully, or hang them up to dry.

3. First fermentation: The method of crushing is very simple, that is, to crush the grapes, as long as the skin and flesh are separated, and the skin and seeds are packed together, and two-thirds of the container can be loaded (the remaining space is reserved for the grape skin to rise during fermentation).

4. Sugar is generally added several times. For the first time, 24 hours after loading the grapes, add half of them, and after 3-4 days, add the remainder depending on the fermentation. After bottling the grapes, close the bottle (don't close it very tightly, leave an air outlet, as long as it doesn't get dust).

5. After about a week of separation between the fermentation residue and the liquor, the fermentation will naturally stop after the sugar is consumed, and the peel will no longer float up, that is, the fermentation point will be reached. However, if you add too much sugar and do not reach the point of fermentation after 7 days, the yeast is still multiplying and fermenting, and the wine is still foaming with a lot of carbon dioxide, if it is sealed immediately, the pressure in the bottle will increase during post-fermentation, and the cork may be opened and the wine will be sprayed. So wait until the wine is no longer bubbling before sealing.

6. There will be a small amount of delicate foam produced in the secondary fermentation, and the wine is particularly clear after 2 to 3 weeks, and the secondary fermentation is not fermented by yeast, but malolactic acid fermentation, so it will not produce a large amount of carbon dioxide, and the pressure in the bottle will not continue to increase, and there is no danger of bursting the bottle. So fill the container as much as possible and tighten the cap.

7. The picture on the left is poured into a ceramic cup after one and a half months of fermentation, and it tastes very good.

As follows:

Tools Ingredients: grapes, fermentation bottles.

Method: 1. Go to the supermarket to buy fresh grapes, and choose the ones with larger and sweeter fruits.

2. After buying back, rinse with water, dry and peel off the grape skin.

3. Place the peeled grapes in a container and grind the grapes with a tool.

4. Put the ground grapes in the fermentation bottle, seal them with plastic wrap, and leave a vacant space above the seal.

5. After 80 days, the first fermentation is completed, and the sealing device is opened to filter out the gas inside.

6. After the gas is released, the withered brother is sealed for the second time until the granular objects in the liquid completely disappear and the fermentation is completed.

1 First of all, prepare the container for wine, usually made of glass or ceramic, and then prepare grapes, water, honey, and koji for sake.

2 Then wash the grapes, put the grapes and water in a pot and boil, the boiled juice cools for half an hour, then pour it into a clean container prepared in advance, then add honey, then add an appropriate amount of red yeast rice and white leaven, the weight ratio of grapes, water and honey is about 2 4 1

3 After stirring thoroughly, seal the mouth of the container with wet paper, or cover the container but not too tightly. After 3 days indoors, the wine is made with a beautiful color and sweet taste.

The process of making wine is simple and practical, but it is important to pay attention to hygiene, and to clean the grapes and containers to avoid mildew during the winemaking process.

1.Freshly marketed grapes. Go to the market or supermarket and buy some freshly marketed grapes, wash them and dry them.

2.Ordinary white sugar. Ratio of grapes to sugar: 10:2.

3.Glass jars, oak kegs, jars, and never plastic bottles.

4.Dry the grapes into the prepared utensils and lay flat. Spread the sugar directly on top of the grapes, so the grapes do not need to be squeezed. Put water in the groove at the mouth of the jar and cover the lid. There should be about 1 3 space in the jar.

5.Wait for the grapes to ferment. In March and April, it takes about 25 days.

The weather is cold and takes a long time. During the fermentation process, you can see the gradual precipitation of the grape juice, which is higher and higher; You can hear the sound of bubbles, and the more fermentation you have, the more bubbles will rise. After fermentation, there is almost no bubbling, and the wine has almost completely submerged the grapes.

6.Pour out the wine and squeeze the grapes in the jar with the prepared clean gauze until the liquid is all out. The wine should be placed in a glass vessel, and must not be made of plastic, otherwise the wine will smell of plastic and will be completely ruined.

7.The wine settles for two or three days, and then it can be drunk.

There are many ways to make homemade wine, but as an industry insider, it is recommended not to try it, especially for the elderly, and not to do this kind of thing because they are greedy for the cheapness of dozens or even tens of dollars.

There are many classifications of wine, from dry to dessert wines. But no matter how the process is handled, there are two problems that cannot be solved: the sugar content is too high and cannot be sterilized.

In the home-brewing process, a very high sugar content is essential for the "success" of winemaking. But it's important to know that really good wine doesn't contain a little sugar, and even if it's a sweet wine, it will never have the same sugar content as a home-grown wine. This kind of wine may be okay to drink once in a while, if you brew five or six catties at a time, and drink half a catty every day, young people will not be able to adapt to it after drinking it, let alone the elderly.

As for sterilization, the high humidity, high temperature and primitive fermentation environment, the bacteria in it do not need to be talked about at all. In the wine on the market, even if the cost is low, the number of bacteria is strictly controlled, and there will be no bacteria exceeding the standard in dry wine, because once the bacteria exceed the standard, it will not be able to make dry wine at all. The cheapest dry wine on the market is only one or twenty yuan, and the sweet wine is even cheaper.

So, why bother?

Many people just make their own "wine" for the sake of novelty, but in fact, the brew is just a poison with the taste of grape juice.

Pure hand-playing, not seeking the best, but I just think that the person who invented this method is too misleading! If you have friends who ask this kind of question in the future, you are welcome to copy and promote.

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

The grapes are washed in a pot, scratched and put in a bottle for a month.

A lot of my friends make their own wines, and I'm going to try it this year, and the containers are ready.