The practice of homemade mountain wine, the practice of mountain wine

Wash the grapes and drain the water.

Put it in a container and crush it.

Sprinkle sugar on top (the ratio of grapes to sugar is 10:3). Finally, the grapes are sealed (note: leave a third of the space for them to produce gases).

Twenty-four hours after the grapes have fermented, open the lid and stir with clean chopsticks.

There's a lot of bubbling and you don't have to worry about the grapes fermenting. It takes a week to stir like this, stir it every day, so that there will be no mold on it. The second is to allow the grapes floating on it to ferment sufficiently.

This is a week-long fermentation of the grapes, which has turned to a plateau.

Prepare another container and wipe it clean without moisture.

The gauze strains out the skins of the grapes and leaves the juice to peel.

Then pour it into a container, seal it, and let it ferment for another week.

Make a small pouch of the prepared multi-layered gauze and strain the wine again.

If you want to make it a little clearer, like a real dry red, you need to have egg whites ready.

Beat it into a froth and put it in the wine.

The wine is then put in a container and fermented for two weeks before drinking.

Tips: Finally, when it is loaded into a container, be sure to leave space for it to produce gas.

1 pound of mountain grapes, with how much rock sugar.

Ingredients: 3 kg of wild mountain grapes; Rock sugar to taste.

1. Pick wild mountain grapes, be sure not to rot or green grapes.

2. Wash the picked wild mountain grapes with water, and then put them in a cool place until there are no water droplets on the skin of the grapes.

3. Buy wine barrels in the market (glass or oak barrels are best) flowers without conditions can also be replaced by cola bottles and sterilized with 100 degrees of water, and this process should not touch oil stains.

4. Choose high-quality and practical rock sugar (white sugar), among which rock sugar is the best.

5. Put the cool-dried wild mountain grapes and rock sugar into the wine barrel in proportion (the amount of rock sugar depends on the personal taste, mainly to make the rock sugar and the anthocyanins on the grape skin produce alcohol), put it into the lid and close the lid, about 48 hours later, bubbles will be generated, and then open the bottle cap every 2-3 days to breathe.

6. After about 1 month, when there are no bubbles, filter out the grape wine bottle, and you can drink your own mountain wine.

Preparation: mountain grapes, rock sugar (white sugar is also acceptable), glass bottle.

1. Prepare 2500 grams of non-rotten mountain grapes.

2. Wash the whole bunch of grapes, control the moisture, divide the water into multiple leakage pots to control the water, the water is not easy to control and dry, about 3-4 hours, it is best to control it for a long time.

3. After controlling the moisture, pick the grapes one by one, crush the grapes by hand, and the more crushed the better, so that the wine yield is high.

4. Take a large-mouth bottle, a layer of grape grains, and a layer of rock sugar and put it into a glass bottle.

5. Don't put it too full, avoid overflowing grape juice after fermentation, and release it every 2-3 days halfway. After 20 or 30 days, if you see a clear liquid and pomace in the bottle, you can filter it with clean gauze and store it in a glass bottle.

Here's how wild mountain grapes make wine:

Ingredients: 2500g mountain grapes

Excipients: 1000g of white sugar

Steps. 1. Prepare wild mountain grapes.

Steps. 2. Wash the grapes in clean water.

Steps. 3. Take off the washed grapes one by one and wash them with a napkin.

Steps. 4. Put a small amount of grapes in the container.

Steps. 5. Spread a layer of white sugar, then continue to add grapes, and then spread a layer of white sugar.

Steps. 6. According to the method of putting a layer of grapes and a layer of white sugar, put in all the grapes and white sugar.

Steps. 7. After the container is sealed, it should be placed in a cool and ventilated place for 30 days.

Step 8: After 30 days, the Wild Mountain Wine is made.

To make mountain wine, the grapes are washed and dried and controlled by water in sealed clay pots, then mashed, added with rock sugar and white wine, and sealed for preservation. It was brewed in 40 days.

The grapes used to make wine are not some of the grapes that we usually obsolete, not only will the wine not taste good, but also the wine will carry some germs, which is harmful to our body. Therefore, the raw materials for making wine must be selected well, even better than the grapes we eat ourselves, so we must choose grapes of high quality to make wine.

It doesn't mean that the grapes don't need to be cleaned, but they must be cleaned. Because the wine at this time is fermented for a long time, if it is not cleaned, it will bring harm to our body. Therefore, we must use some powder to wash the grapes to clean it, so that the wine we make is of guaranteed quality.

Put the washed grapes in a sealed clay pot or glass bottle, then mash them, add rock sugar and white wine, and seal them for preservation. When sealing, be sure not to let air in, otherwise mildew will occur.

The wine in the sealed jar does not need to be opened, and it usually takes about 40 days for it to be ready. So don't open it halfway, because it will be wasted. It takes 40 days to a month or so to open it, and at this time the wine is ready, very fragrant, you can put it out in a bowl and taste it, and continue to seal the rest of the unfinished drink.