How a family makes wine, how a family makes wine

How to make wine at home.

Now that autumn is crisp, you can make some food and wine by yourself!

A friend of mine makes his own wine, and it's delicious, it's cheap, it's good, you can try it too.

Ingredients]: 10 kg of grapes, 2 kg of sugar or rock sugar, 2 kg or kg of liquor, 2 pieces of koji or 2 packs of koji medicine (baking powder).

Steps]:

1。Mixing: Wash the grapes, dry them in water, pinch the skin, mix them with koji and sugar, seal them and wait for them to ferment.

2。Fermentation: After 48 hours, see if the fermentation is good (water level** or foaming).

3。Filtration: Filter with stainless steel mesh first, and then filter with 2 layers of gauze to ensure that the filtered liquid is clear, it is best to filter more than three times, and the time interval between each filtration is about one day.

4。Re-fermentation: After squeezing the filtered slag dry, weigh out a few catties, mix sugar and koji, and ferment again. Repeat step 3 for the fermented liquid.

5。Sealing: Put the filtered liquid several times into a ceramic or clay jar, add liquor, and seal well.

After ten days, you can take it and drink it, both young and old, especially for the elderly to soften blood vessels.

Home made wines.

1. Crushing. Wine grapes should be fully ripe, and after the grapes are harvested, the green fruits, diseased and rotten grains are removed, washed, mashed in a container, and then the fruit stalks are picked out.

2. Fermentation. Place the broken grapes in a porcelain jar or jar, wash the container and cover it with gauze before loading. Stir 1-2 times a day, at 25-30, and complete fermentation after 10-15 days.

When the room temperature is lower than 20, the fermentation period is extended to more than 20 days. If possible, milliliters of sulfurous acid, or sorbic acid and potassium sorbate can be added to each liter of fermented grape juice as preservatives, and stirred well.

3. Add sugar. Grapes used for wine can be converted into wine with a sugar content of 23 degrees, and if the grapes have a low sugar content, sugar needs to be added. Usually 100 litres of grape juice is converted into a 1 proof wine with kilograms of sugar.

The specific amount of sugar is: if the sugar content of grapes is 17 degrees, 120 grams of sugar can be added per kilogram of material, and the sugar should be dissolved directly into the grape juice when adding candy.

4. Bottling. After fermentation, the skin sinks, the juice is clarified, filtered with gauze, bottled and sealed, and placed in a cool place indoors. After 1-2 months, the bottle is poured and the wine is sucked out with a hose when the bottle is poured.

Pour out the sediment at the bottom of the bottle and pour it again in the spring of the following year as above. The smaller the mouth of the bottle, the better, and the bottle should be full. Stored in a cool place, after 1 year or more of storage, the wine has a strong flavor and a delicious and refreshing taste.

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

The homemade wine that must be made every year is especially delicious.

I hope you love you.

How the family makes wine one

1.Wash the grapes and drain the water.

2.Put it in a container and crush it.

3.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).

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

5.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.

6.This is fermented for a week'Grapes, fermentation has turned to a plateau.

7.Prepare another container and wipe it clean without moisture.

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

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

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

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

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

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

How the family makes wine two

Ingredients: red grapes, containers, water.

Method:

1. Be sure to buy grapes that are naturally ripe, not grapes grown in greenhouses that are out of season. And choose purplish-red, sweet ripe grapes; Use scissors close to the fruit stalk and cut the grapes one by one, leaving a little fruit stalk so as not to hurt the skin;

2. Rinse the cut grapes and soak them in light salt water for about ten minutes to remove pesticides or other harmful substances on the grape skin. Then rinse with clean water and drain again.

3. Pour the grapes into the basin, crush them one by one by hand, leave the grape skins, grape seeds and pulp in the basin, and then stir well according to the ratio of six catties of grapes to one catty of sugar, and put them in a clean bottle after the sugar is completely melted.

Because of the high temperature in summer, the wine can be made in 21 days; If the temperature is below 30 degrees, it will be brewed for a few more days.

Cheers has a lot of knowledge about wine on the Internet, and all the wines are imported from abroad in original bottles, so you can learn more.

First of all, wash and dry the grapes you bought, then break them with a juicer, and then put them in a glass bottle that has been washed and dried, and the cap can be sealed and the fermentation will take about half a month.

Please do you still put alcohol in it - in it.

I hope you love you.

The homemade wine that must be made every year is especially delicious.

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

One. The ripe grapes are washed and dried, crushed and put into a wide-mouth container, sealed, and fermented at room temperature. There are two points that should be paid attention to during the operation of encapsulation:

1.It should not be contaminated with oil when crushing raw materials and encapsulating.

2.The sealing should not be too tight, and there should be a gap for the fermentation gas to be removed during the fermentation process.

Two. The fermentation time at room temperature is generally 3-5 days. After fermentation, the raw material is in a solid-liquid separation state. The liquid is translucent, the solid is suspended, light brown.

Three. After fermentation and maturation, the original juice can be extracted, and the method of diversion or filtration can be used when extracting the original juice.

Four. The original juice should be stored in the backlight after filling. Cool. A ventilated place. After January, the wine can be matured and drunk.

Five. Wines made with grape skins are dry red wines with a red color. The color of the wine is related to the color of the grapes chosen, the redder the grapes, the more intense the wine. Dry white wines are made from peeled grapes and have a light golden yellow color.

Homemade wines are bright in color and rich in aroma!

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

The homemade wine that must be made every year is especially delicious.

I hope you love you.

Wash the grapes. Do not use any detergent, do not wipe, rinse repeatedly with water to remove floating soil and weeds. Dry in a ventilated and cool place and avoid sun exposure.

Pick the grapes and remove the rotten ones. Add sugar, white sugar is fine, generally add 10-30%. Crush the grapes, squeeze out as much juice as possible, and mix well with sugar.

Ferment. Be careful not to fill the container too much, preferably no more than 70% of the container. Cover well, taking care not to let dirt or flying insects in to avoid contamination.

Don't seal it too tightly, because gas will be produced during fermentation, and sealing too tightly may cause **, take the pot upside down and cover it at the mouth of the bottle. After a while, when the grape skin is observed to be white, two layers of gauze can be used to remove the skin, seeds, and other impurities. Generally depending on the environment, this period varies from 7 to 15 days.

The filtered musts are packed into containers for secondary fermentation. This period also varies with the ambient temperature, generally taking 15-30 days. It is also important to note that the container cannot be sealed to avoid ** happening.

After the secondary fermentation is completed, it can be sealed in a small bottle for storage. Note that it can not be filled too early, and if the fermentation is not complete, it is also possible to fill and seal. After filling, store in a low temperature and dark place.

After secondary fermentation, it is ready to drink. The result is a slightly astringent, slightly leesed, sweet and sour wine.