Do you want to make wine with a tight lid or an airtight lid?

Because grape fermentation produces air, the cap of the wine bottle should not be closed too tightly.

Some issues that should be paid attention to during the fermentation of home-brewed wines:

1. Suitable containers for making wine: glass, ceramic, food-grade stainless steel containers, tools can be made of clean chopsticks, bamboo boards, and stainless steel.

2. The container should not be too full, and the filling coefficient should be 80%; The fermentation process produces gas, which expands and overflows when the temperature rises when it is filled with too much.

3. Grapes are rinsed with clean water, remove surface dust, do not over-clean, the power of fermentation is the effect of wild yeast on the skin, excessive cleaning will cause a lot of loss of wild yeast on the skin, resulting in poor fermentation or difficult fermentation.

4. When making wine, add sugar for fermentation, you can use white sugar, rock sugar or honey, the addition amount is about 20% of the total weight of the grapes, and the rock sugar needs to be smashed and mixed with the crushed grapes evenly and put into the container.

5. Contact with iron, copper, aluminum containers and tools during the fermentation process will cause the wine to be infected with metal decay disease, making the wine turbid and deteriorated.

6. For fermented wine, it is best not to seal the container, because the gas is produced during fermentation, and the sealing is too strict, the pressure of the container increases, and the gas cannot be discharged, which will damage the container.

Yes, fermented over-copied.

The process must be deflated, otherwise the carbon dioxide gas produced during the fermentation process will lead to a sealed fermentation tank or deformation. Open the fermenter and vent it once a day.

How to make wine at home and what to look out for:

Take 10 catties of grapes as an example: 10 catties of grapes are destemmed, crushed, sugared (10% 15% white sugar, mixed evenly, 5 10 grams of yeast (active dry yeast of the dough) are added, and fermented in a sealed manner. The first 10 days are deflated 2 times a day, and after that, it is filtered for more than 20 days, and it is brewed in a month and ready to drink.

Precautions: Before fermenting the wine, crush the grapes, but not the grape seeds. After fermenting for 4 days, the sake should have a flavor. The gas production is also relatively large, stirring two or three times a day to expel the gas, and the volume will be reduced.

Tighten the cap and leave for a week to ten days. The storage time depends on the weather and the degree of fermentation. If the weather is good, it can be placed in the sun to promote its right to leaven.

Note: Open the lid and let it go back in about two days. Sometimes the fermentation is so good that the cap is even opened.

Occasional white hairs in the bottle are normal.

A week later, it was found that the bottom of the bottle was purple-red grape juice, and the grape skins and other debris were floating on it. At this time, you can take a large Coke bottle, cover it with gauze, and slowly pour the grape juice into the Coke bottle, and filter other impurities.

Leave the grape juice in the Coke bottle for another month, with occasional deflation in between, especially when the bottle is bulging. After that, it can be drunk, and it can be drunk in the same way as the blended wine you bought, and it can be stored for a long time.

The fermentation process of grape copy wine can be opened, generally self-brewed wine, many netizens say that they can't open the lid, to be honest, they haven't made wine to say this, in fact, the fermentation process is best to see the upper grapes expand and need to be pressed down, and at the same time stir to dissipate heat, and control the temperature is beneficial to fermentation.

1. Self-brewed wine, many netizens replied that it needs to be sealed, in fact, this is the practice of large factories, stainless steel tanks, with insulation and heat dissipation devices, and the method of water sealing is used to avoid too much contact with air. When the temperature rises during fermentation, the gas is drained through the water seal and dispersed gas. This is not possible with home-grown wines, but every year there are many home-made wines that are done very well, and the container mouth is not sealed, but only slightly covered.

2. Do I need to stir during the fermentation process? I have made my own wine many times, using a large ceramic jar covered with plastic sheeting and tied with a rubber band. When the upper grapes swell very high during fermentation, they need to be pressed down with clean wooden boards or stainless steel tools, which is conducive to the dissolution of beneficial substances from the upper grapes.

3. Does the self-brewed wine exceed the harmful substances? Many netizens are worried that the methanol content of home-brewed wine will exceed the standard, but there is no need to worry. As long as you pay attention to hygiene during the fermentation process, do not be infected with miscellaneous bacteria, the fermentation temperature is between 28-35 degrees, do not touch iron and copper tools, avoid direct sunlight, and the fermented wine will not contain any harmful substances, so you can drink it with confidence.

The winemaking process is not sealed, and fermentation requires micro-ventilation. Fermentation requires oxygen, and at the same time a large amount of CO2 is discharged, and oversealing can lead to the risk of container bursting.

Because the fermentation process of yeast itself reproduction needs oxygen, pigment and tannins combined into a stable color needs oxygen to participate, otherwise the color will be degraded, which is the reason for the open pouring in the process of large industrial production, in addition, the ventilation of the pouring tank can also remove the reduced hydrogen sulfide odor in the wine, the yeast itself fermentation will produce SO2 if oxygen is not given, it will restore the odor, and the container mouth can be slightly covered during fermentation.

Don't tighten the bottle mouth too tightly, in the early stage of fermentation, observe the changes, and open the cap within 10 days.

At the beginning of fermentation, do not seal the lid tightly, as this is when the yeast needs oxygen when it is reproductive. You can cover the mouth of the container with plastic sheeting or plastic wrap, and then gently tie it with a rubber band, so that the gas generated in the container can be discharged automatically without excessive oxidation of the wine. This phase generally does not take more than 10 days.

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 gas, it is necessary to continue to use plastic cloth to lightly tie the mouth, and after two days, it will no longer produce vigorous chailing return gas, that is, use plastic cloth to tie the mouth tightly sealed.

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. If you like to drink sweet, you can add rock sugar before drinking.

Expanding the Hunger Exhibition:

Red wine can prevent aging and anti-aging, so that ** less wrinkles. Although the benefits of drinking red wine are very numerous, there are also limits to the amount. Experts believe that the consumption of red wine, calculated by the alcohol content of 12, should not exceed 250 ml per day, otherwise it will be harmful to health.

Red wine contains more antioxidants, such as phenolics, tannic acid, flavonoids, vitamin C, vitamin E, trace elements selenium, zinc, manganese, etc., which can eliminate or fight against oxygen free radicals, so it has the effect of anti-aging and disease prevention.

People's Daily Online - What are the benefits of wine for the human body.

Yes. The purpose of sealing the wine with a wooden cork is to make the wine surface contact with the cork, which plays a role in keeping the cork moist and expanding, so as to tightly seal the bottle mouth. If stored upright, the cork will shrink due to drying, lose its elasticity, and create a gap between it and the mouth of the bottle, allowing air to enter and oxidize the wine.

No one wants a bottle of wine with a cork that is no longer sealed to become a bottle of vinegar before it is opened, so when it comes to wines with cork corks, it should not be ignored when stored flat.

Wine storage needs to be protected from light, especially sunlight, incandescent lamps, spotlights, and neon lights. When exposed to light for a long time, the wine may develop a reducing reaction, resulting in the so-called "light taste". Therefore, when storing at home, it should also be kept in a dark place.

If there is a need for lighting in the wine storage area, a soft diffuser can be used.

Absolutely. Because.

Grape. After the wine is brewed, it will.

Wine. Sealed preservation is to prevent (glucose) from being oxidized into (carbon dioxide and water).Glucose is broken down into alcohol and carbon dioxide in the absence of oxygen, in.

Oxygen. In sufficient cases, it will continue to be decomposed into carbon dioxide and water.

So you drink it like it tastes sweet.

Grape juiceAnd not particularly mellow. The taste of wine.

The whole fermentation process of the wine does not need to be sealed, just cover it with a few layers of cloth, or cover it with a plastic cloth and tie it with a rubber band.

The lid does not need to be over-fastened during fermentation, as the fermentation process will produce a large amount of carbon dioxide, and over-sealing can easily lead to the danger of the container. It is advisable to install fermentation tubes to allow the gas to be discharged from the container. Wait for the bubbles to disappear completely before sealing and storing.

Attention should also be paid to the temperature during fermentation, it is recommended to control it at 25-30 degrees for home-grown red wines, and 18-20 degrees for home-grown white wines.

Alcoholic fermentation usually lasts between 7 and 15 days, depending on the grape variety, fermentation temperature, and the amount of sugar added, but it can be judged by tasting the first wine to determine whether the main fermentation has stopped. If you can smell a strong alcohol smell and do not feel sweet, it means that most of the sugar in the grape juice has been converted to alcohol and the main fermentation process has ended.

Initial wine needs to undergo secondary fermentation, that is, malolactic fermentation, in order to be called a real wine, otherwise its taste will be unusually sour, difficult to eat, and the stability of the wine will be relatively poor, which is not conducive to long-term preservation. The malolactic fermentation of wine can be carried out in a thoroughly sterilized glass or ceramic sauerkraut jar, or in a fine-mouthed medical jar, with as much air as possible from the bottle. In order to start lactic acid fermentation smoothly, a dry lactic acid bacteria powder for wine is added.

For home-grown wines made in large quantities, a moderate amount of sulphur dioxide must be added, which can be achieved by adding the adjunct potassium sulphite.

There is already a lot of white film on the surface, and the taste is very poor. If you don't want to pour it out, heat it as soon as possible to kill the bacteria inside, and you need to cool it quickly, although the boiled wine can be drunk, but it lacks the deliciousness of high-quality wine. Personal recommendations are for informational purposes only.