How to make wine at home, the practice of homemade wine

Break the grape skin so that the juice can flow out, put it into a glass bottle of appropriate size that can be sealed, and then add sugar, the ratio is one pound of grapes plus one or two five of sugar, mix the grapes and sugar, and then seal the glass bottle cap. Just set it aside. Fifteen days later, about twenty days in winter, then open it again, and a bottle of mellow red wine is ready.

It's a real dry red! Different ways to make wine:

Grapes should be bought, the purple, the better, and the grains should be large. After washing the grapes, you can dry the grapes with gauze or a clean towel, put a layer of white sugar at the bottom of the glass bottle to dry, then a layer of white sugar and a layer of grapes, seal it after it is full, pour it around with white sugar at the seal, and then put the bottle in the sun, and you can enjoy delicious wine after a month.

The wine jar should be placed in a dark and damp place for more than 3 months, so that the wine taste is more mellow. In addition, Ms. Jiang suggested that everyone use red grapes to make wine, so that the color of the wine will be beautiful.

Just by seeing the grapes floating in the bottle, the wine is ready.

After 3 days of fermentation, the grapes are taken out and mashed, then put into a bottle to ferment, the cap does not need to be tightly closed, and the wine can be eaten after 5 days.

Cut each grape in half and put it in the jar, add sugar and seal it, and the wine that has been fermented for half a month tastes very good.

In the wine-making process, white sugar is replaced with brown or rock sugar. Some readers suggested that grapes could be replaced with apples or oranges, and "cider" or "orange wine" could be made by referring to the "process" described above.

Sweet wine, except for sugar, doesn't seem to have a good solution.

How to make wine? Mash the grapes, strain out the water, add rock sugar, stir well, then pour into a container and refrigerate.

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.

1. Prepare a container that can be sealed.

2. Wash the grapes (don't wash off the white things on the surface of the grapes, because it plays a role in fermentation) 3. Mash the grapes and remove impurities (such as the stems of the grapes).

4. Put it in a container and seal it. Fermentation 7 10 days (depending on the temperature of the surrounding environment) 5, after fermentation, filter out the slag (grape skins, grape seeds, etc.) 6, and then put it in a container, then you can put rock sugar and a small amount of liquor to continue fermentation for more than 10 days.

Ingredients:

Ingredients: 20 kg of grapes.

Excipients: 1500 grams of rock sugar.

Method:

1.A box of Kyoho grapes.

2.Use scissors to cut the grapes into pieces, and the broken and broken ones should not be wanted.

3.Wash with water, add salt and soak for about 30 minutes, then rinse 3 times.

4.Wash and dry to dry.

5.Pick up a grape and remove the stem, gently break it open, and throw it into a glass bottle.

6.When the grapes are spread all over the bottom of the bottle, about 8 cm high, add a layer of rock sugar, and then add another layer of rock sugar for 8 cm.

7.Finally, spread a layer of 8 cm grapes, leaving a distance of 5-10 cm from the bottle mouth, the bottle mouth can not be closed, and a certain gap should be left to allow air circulation.

The queen of heaven gave birth to the appearance of great leaven.

After the fermentation of the wine, use fine gauze to filter out the impurities, and the wine can be sealed in a glass bottle and continue to ferment for 20-30 days.

Summary of the steps of making wine by the local method.

1. Take 750 grams of purple skin and medium-grained grapes 15 days before ripening, and pick out rotten grapes;

2. Remove the stems and crush the grapes thoroughly with washed hands;

3. Put it in a clean non-metallic container and cover it and place it in a 20-25 degree environment for 24 hours;

4. Add 30-40 grams of sugar, mix well with wooden chopsticks, and press the grape skin into the fruit liquid;

5. After fermentation for 3-4 days, add 30-40 grams of sugar and mix well, and press the floating grape skins into the fruit liquid;

After the fermentation stops, the grape skins and seeds are removed by filtering with non-metallic sieve cloth, filter paper and fine cloth;

7. Stand still for 12 hours, siphon out the pure liquor with a latex tube (or filter it with filter paper or muslin cloth) and then bottle and seal;

After a few days, filter again, bottle and seal, protect from light, low temperature, and lie flat for storage.

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