When is the best time to make wine? When is the best time to make my own wine?

If you're making it at home, you should use freshly marketed grapes. It is best to do this when the grapes are available in large quantities, such as August and September. Don't buy grapes grown in greenhouses that are on the market in advance, because the grapes in the greenhouses are expensive and have a poor taste.

The best is a large purple fruit. Wash and remove the grains one by one, drain and let them dry.

Drinking home-brewed wine can not only avoid drinking fake wine, health the heart, but also promote appetite, anti-oxidation, anti-cancer and sterilization, which is the best choice for homemade drinks. Self-brewed wine is divided into seven steps: material selection, washing and drying, destemming and crushing, sugaring, canning and brewing, secondary brewing, and bottling and storage.

During the brewing process, it should be clean and free from any contact with iron and grease.

1.Prepare a pound of grapes.

2.Cut the grapes with scissors with a stalk, add half a tablespoon of flour and rinse.

3.Wash the grapes after adding 3 g of salt.

4.Drain the grapes and remove the stems.

5.Prepare 150 grams of sugar.

6.The grapes are evenly stacked in a clean bottle and sprinkled with sugar. Put three taels of sugar on a pound of grapes. A layer of grapes and a layer of sugar, just like this, are stacked in turn, sealed and stored in a cool shade for a month.

7.This is a wine that has been sealed for a month, and the skins and seeds are strained.

The grapes can be used from early August to November every year, and they don't need to be kept warm and the temperature is not too high!

The best time to make wine is from mid-August to mid-to-late September, because the grapes are ripe during this time, and more importantly, the room temperature at this time is just a little more than 20 degrees, which is a very suitable temperature for fermentation, if the room temperature is low, the grapes are not fully fermented, and the wine tastes bad. Therefore, if you want to make wine, choose the autumn season when the wine harvest is abundant.

The ideal temperature for the fermentation process.

Red wine is controlled at 25-30 degrees, and white wine is controlled at 18-20 degrees.

How long does fermentation take.

About 25 days. The first step is the fermentation of glucose into alcohol, with obvious bubbles, and the amount of bubbles goes from less to more, and then from more to less, which takes about a week; The second step is the malic to lactic fermentation of red wines, the bubbles are delicate, uniform and clean, and it also goes through a less-more-less process, about half a month.

How much is in the container.

The early alcoholic fermentation produces a lot of gases and the skins float in layers above the wine, leaving about 30% of the remaining space in the container during the insurance period to prevent the precious wine from spilling.

The principle of added sugar.

Whether and how much sugar is needed is calculated based on the amount of sake you want to make later and the sugar content of the grape ingredients. Generally, 17 grams of sugar liters can produce 1 proof of alcohol. The highest alcohol content that can be achieved with natural brewing is 15 degrees.

Grape juice is low in sugar - low alcohol content and difficult to preserve; Too high in sugar – incomplete fermentation yields sweet wine.

In fact, to a certain extent, making wine will effectively promote the development of aroma and depth of wine, thereby improving the fullness and quality of the wine. However, it is necessary to know that over-aging can also mask the fruity and floral aromas of the wine, making the wine unbalanced, which will reduce the quality of the wine.

Of course, it is autumn when the grapes are on the market in large quantities, and the price is low, and the temperature is low and easy to preserve, so it is around October.

There are no strict monthly regulations for home-brewed wines, and there are two main points to pay attention to, one is the temperature, and the other is the raw materials. It depends on the specific situation of the location, and you can grasp it yourself.

To make wine, it is best to choose grapes for the autumn season.

1. If you make it at home, you should use freshly marketed grapes. It is best to have grapes on the market in large quantities, such as August and September, when October is already a bit late. Don't buy greenhouse fruits that are listed in advance, not to mention the price, the taste is not good.

The best is a large purple fruit. Wash and remove the grains one by one, drain and let them dry.

2. The grape ripening season can be from early August to November every year, no need to keep warm and warm, the temperature is not too high, and the fermentation period is about 30 days. After the autumn temperature is slightly lower, the hall will not have much impact on the fermentation, the temperature is still more than 20 degrees during the day, and you can wrap it with a quilt at night to keep warm, and the temperature will gradually rise after fermentation.

3. It is best to choose the autumn when the grapes are abundant, and most wineries choose to make wine in September and October. Because the grapes are ripe and fresh at this time, and the most important thing is that the room temperature at this time is just a little more than 20 degrees, which is a very suitable temperature for fermentation, if the room temperature is low, the grapes are not fully fermented, and the wine tastes bad.

The time it takes to make wine depends on the local climate, but it takes 45 days if the local temperature is now above 20 degrees. If it is lower than 20 degrees, take heat preservation measures and wrap it in an electric blanket or quilt at night, otherwise the fermentation will not affect the quality and taste will not be good. It is recommended that you use stainless steel or glass containers in the production, plastic ones are not good, have a bad smell, and may not be good for health.

After 25 days, you can remove the slag, and when removing the slag, it is best to squeeze the skin and seeds as dry as possible, because the liquid that comes out is wine.

After the wine has been clarified by resting, it is best to store it in a small bottle. Liters of old wine bottles are ideal, and liters of "Coke" plastic bottles are also good, the bottle should be filled with a fuller bottle and the cap should be tightly closed, but it should be placed in a relatively low temperature place at home (it is said that the ideal storage temperature is 13). When you want to drink, take out a bottle, and it is recommended that you drink half a catty every night.

The wine made in this way tastes similar to the dry red of the market, and if you are entertaining a female guest, you can add some white sugar or honey to it, which is enough to make the lady intoxicated with sweetness.

However, it should be noted that methanol and fusel oil may be hidden in the wine made by themselves, which is toxic to the body. Moreover, because the hardware is not up to standard, the whole process of closed disinfection production can not be realized, and it is difficult for home-brewed wine to meet the hygiene standards, and there may be E. coli exceeding the standard, which will lead to gastrointestinal discomfort.

It is best to add sugar in parts, too high concentration of sugar will affect the reproduction of yeast, because the rock sugar particles are too large will affect the melting; The effect of rock sugar is actually not as good as that of white sugar; Honey is of course possible, but it is high in moisture and contains other microorganisms. Add too much sugar to the vinification process, and you get a sweet wine. However, the high sugar content in wine, the high residual sugar content of the liquor, and the high consistency will not only add difficulty to the winemaking process, affect the clarity of the finished wine, but also cause microbial reproduction, wine is easy to spoil, and other consequences such as difficult preservation.

If you like to drink sweet wines, you can temporarily add sugar, juice or honey to dry (not sweet) wines according to your taste, so it is convenient to get your favorite sweet wine. Of course, if the grape raw material has a high sugar content enough to make a dessert wine, don't turn down this incredible opportunity!

Make your own wine at home, at any time, without time constraints. Of course, it also depends on the local grape situation, and it is necessary to choose the right season.

It is more appropriate to make wine when the summer is over and the autumn is approaching, because it also makes the wine easier to preserve and will not spoil easily, and the grapes are also very suitable at this time.

The best time to make wine is from mid-August to mid-September, as the grapes can be harvested at this time and most of the grapes are fully ripe.

It is best to make your own wine in August and September, when the grapes are ripe.

It takes nearly 30 days for the home-brewed wine to fully ferment to the point where the pomace is filtered and the sedimentation is clarified.

1. Wash the container and control the moisture;

2. Select grapes, rinse and dry;

3. Crush the grapes and put them in containers;

4. Pay attention to hygiene and beware of infection;

5. No need to seal and cover slightly;

6. Control the temperature and natural fermentation of the limbs;

7. Place in the shade and away from direct light;

8. Complete fermentation and removal of skin residue;

9. Static precipitation, clarification and filtration;

10. Bottling and sealing, low temperature storage.

Contraindications in the method of making wine:

1. During the fermentation process, the mouth of the container should not be sealed, but covered slightly;

2. The whole process can not touch iron and copper tools, which will bring iron and copper decay;

3. Do not use raw green, rotten and deteriorated grapes to make wine, otherwise the wine will have a strong sour taste and poor taste;

4. Grapes need to be crushed and then packed into containers, which is conducive to the dissolution of beneficial substances;

5. Don't wash the grapes too much, and the power of fermentation is the wild yeast on the skin;

6. The fermentation process should not be in contact with raw water to prevent infection with miscellaneous bacteria and lead to fermentation failure;

7. Avoid direct sunlight during the whole process, and the temperature is best within 35 degrees.

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The best time to make sake is from mid-August to mid-September. The grapes can be harvested at this time, and most of the grapes are fully ripe. The room temperature at this time is also suitable for the must fermentation.

Temperature is one of the important factors affecting fermentation. If the fermentation is not enough, the taste of the sake is not good.

In the Northern Hemisphere, most wineries choose to make wine in September and October, and the temperature is not too high, so the fermentation process can be better controlled, and the wine is generally made during the grape picking season, which can maximize the freshness of the grapes and ensure the quality of the wine.

Here's how wine is made:

1. When making red wine, the grapes will be fermented with skins, and when making white wine, the grapes will be pressed and peeled before fermentation, and after the grapes are added to the container, the workers will enter the container and trample the grapes to make the grapes fully broken to extract the color, tannins and other flavor substances of the grape skins.

2. A large amount of carbon dioxide will be produced during the fermentation process, and the container does not need to be lided, and the fermentation will be carried out in a closed container, and the container is equipped with a vent to allow carbon dioxide to escape.

3. After the fermentation has reached a certain level, the wine can be released from the container, and then they can be added to the fermentation vessel.

4. After fermentation, most red wines are transferred to oak barrels for maturation, which come in a variety of shapes and capacities, most commonly 225 to 250 litres.

Picking in the evening after a sunny day is selected after ripening, and then immediately after selecting the beads and removing the stems, many good wineries do this.

Just at the end of summer, when the amount of grapes is relatively large, ** is also cheaper. You go to the wholesale market and buy it, and then come back and make it yourself.