A simple way to make a home wine

1. Wash the grapes and soak them in light salt water for two hours (remove the rotten and fallen grapes), which is to remove pesticides and other harmful substances on the grape skin, and the grapes that hurt the skin should not be used to make wine, because they are afraid that the salt water will soak into the pulp during soaking, which will affect the quality of the wine;

2. Rinse with clean water again, and then drain the water;

3. Crush the dried grapes and put them in a container; The fermentation process is about a week (18-25 degrees Celsius), depending on the local temperature, and it may be possible to get it in 2-3 days in high temperature areas.

4. Stir and add sugar, add the first sugar (5%-7% of the weight of the grapes, and put the second 5%-7% sugar on the fourth day) 24 hours after crushing, from the first sugar to the end of fermentation on the seventh day, stir once a day in the morning and afternoon, and stir the floating grape skins into the juice again to make the fermentation full;

5. When there are basically no obvious bubbles in the bottle, you can prepare for filtration, which is generally about 8 days; Tie the gauze into a bag, then pour the wine liquid slowly, then wrap the remaining grape skins and seeds in the gauze, and squeeze the residual juice into the wine liquid;

6. At this time, the wine is a little turbid, sealed and left to stand (about a week);

7. After a week, add egg white and stir (10 catties of wine is an egg white, stir the egg white vigorously, about 15 minutes, stir into foam), which can make the wine clearer, let it stand for a period of time, and the wine will become clear and drinkable.

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.

How to make your own wine:

Ingredients: 2500 grams of purple grapes, 300 grams of sugar.

Excipients: 10 grams of salt, 100 grams of flour.

Steps: 1. Pick out the damaged grapes first.

2. Put the grapes into a larger basin, add water and an appropriate amount of flour, and stir and wash them with your hands in one direction (the next step is to clean the dust).

3. Soak the dusty grapes in light salt water for 15 minutes to remove the residual pesticides on the surface.

4. After that, put the grapes in the shade and ventilate to dry the surface moisture, and pick out the bad ones, otherwise the wine will deteriorate.

5. Prepare white sugar and a clean sealed glass bottle without oil and water, and a large empty basin.

6. Pour the grapes into a basin, add sugar, stir well, crush with a spoon or scratch directly with your hands.

7. Put it into a glass jar and seal it with plastic wrap.

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

9. After fermentation for more than a month, all the grape skins float on top, and the bottom is a delicious wine, but you can't drink it for the time being to start the second fermentation.

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 another two months to drink.

12. This is a good wine.