Can I drink wine fermented from my own grapes? Does drinking it have any effect on the body?

Yes, it's delicious, it's best to store it in a small bottle after it has been allowed to stand and clarify. 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.

Homemade wine recipe and production method 1. Remove the branches of the ripe grapes, wash them, and drain them. 2. Crush the dried grapes with a crusher. 3. Add the grape juice to 2 white sugar, stir and cover, and put it in a warm place of 35-50 to enter the fermentation.

4. After two days, the inside of the grape skin has turned brown and floated on it. At this time, open the lid and smell it, if the wine is fragrant, you can use gauze to filter off the wine residue, then add 10 of white wine and 10 of sugar, stir and ferment, then the wine pot should be placed in a cool place. 5. After one month, the wine is ripe, the color of the wine is orange or rose, the wine is rich and mellow, and the taste is a little sour.

At this time, filter once (with multiple layers of gauze) before putting it into the bottle for later use. Note: 1) Use a glass bottle (2-3 days) for the first fermentation period 2) Use a small-mouth plastic pot (do not open the cap at any time) for the second fermentation period.

The self-fermented ones are better、、、

1. How long can you drink after fermentation.

The specific fermentation time of the grapes depends on the given temperature. If the grapes ferment in the hot summer, they can be drunk after a week and you can taste the delicious wine. If it is in a low temperature season such as autumn and winter, the fermentation time will be longer, at least more than half a month, or even a month, before it can be fully fermented.

If you regret it too early, the taste will be affected and it will not be so fragrant.

2. How to judge whether there is good fermentation.

During the fermentation process, you can smell it when you feel that the time is almost up. If there is a distinct taste of wine and a lack of sweetness, it means that the fermentation is good and you can drink it. But if too much sugar is added when making it, the sweetness will be stronger and the alcohol will be lighter.

In addition, according to the temperature and environment of the spring offering, pay attention to the time, it must be different.

3. Is there alcohol?

Grapes contain a lot of sugars, which will break down into alcohol after a period of fermentation, so they are alcoholic. The exact amount of alcohol depends on the brewing method. If more jasmine sedan sugar is added during the brewing process, the alcohol content may be less.

If you add less, the alcohol will be very strong. Be careful to control the amount when drinking.

It can be drunk as is, home-brewed wine is drinkable, but the safety risk is greater than that of industrially produced wine. Reasonable food pairing. Wine has traditionally been used as an accompaniment to meals and should be eaten with other foods, preferably with meals.

Drink alcohol in moderation and pay attention to the contraindications in drinking. For special groups, such as pregnant women, people with alcohol allergies, sick people, and minors, alcohol should be avoided.

Home-brewed wines often lack a closed cycle fermentation system that strictly controls the temperature during industrial production, and rarely sterilizes the grape juice and containers before fermentation, which is difficult to effectively prevent bacterial contamination and is easy to produce harmful substances.

In addition, compared with the addition of Saccharomyces cerevisiae in industrial production, home winemaking only uses the natural yeast of grapes, which may not only produce peculiar smells, but also cannot completely ferment glucose, and the resulting wine is not high enough to inhibit the growth of miscellaneous bacteria, increasing the risk of spoilage, and the shelf life is very limited.

Grape fruit cell walls contain a large amount of pectin, which is esterified to produce methanol. In industrial production, the production of methanol can be limited by the addition of exogenous pectinase. Home-brewing, on the other hand, carries a higher risk of methanol exceedances and poisoning, especially when the raw grapes are rotten and the ambient temperature is too high.

Home-grown wines are generally made from table grapes, as opposed to industrially produced wine grapes with thicker skins and darker colours. The polyphenol antioxidants and sugar levels in the skin of table grapes are much lower than those of wine grapes, and to achieve a certain alcohol content, only additional sugar can be added, which greatly reduces the flavor and health benefits of the finished wine.

Of course, you can drink it, but you need to be cautious when drinking home-made wine, as it may cause vision damage to your eyes if you don't drink it properly.

How to make your own wine.

1. Wash the pottery urn and disinfect it with boiling water.

2. Gently put the whole bunch of grapes in cool boiled water and wash them a few times, pick them up, pick them off and put them in a clean vegetable basket to dry the surface moisture.

3. Pinch the whole grapes, put them in the pottery urn, put half of the grapes into the pottery urn, pour all the rock sugar into the urn, and cover the grapes in the urn. Then pinch the other half of the grapes and put them in the urn, so that the volume of the grapes cannot exceed 8/10 of the volume of the urn.

4. Cover the mouth of the urn with a piece of clean gauze, and put the pottery urn in a cool and dark place for three days for aerobic fermentation. And once a day during these three days, use a pair of clean chopsticks to reach into the pottery urn and stir the grapes in the urn to facilitate the aerobic fermentation of the grapes. When stirring, you will see a lot of bubbles coming out.

5. After three days, the pottery urn is water-sealed (cover the lid of the pottery urn and inject water into the edge of the urn), the time of water sealing is seven days, and in these seven days, it is also necessary to use a pair of clean chopsticks to reach into the pottery urn every day and stir the grapes in the urn once, so as to facilitate the continued fermentation of grapes. During these seven days, you will often hear the "gurgling" sound of the water around the urn, which is the fermented grapes venting.

6. After seven days, the fermented wine is filtered. Use a non-metallic spoon to scoop out the wine and strain it through a piece of clean gauze.

1. Remove methanol from self-brewed wine by heating.

Home-brewed wine is prone to excessive methanol, so how to reduce the methanol in the wine? Industry insiders said that from a chemical point of view, whether it is home-brewed wine or other wines, as long as it is home-brewed and wants to reduce its methanol, you can choose to heat it. Because the boiling point of methanol is close to 30, as long as it is heated to 30-40, methanol will volatilize with the increase in temperature.

The heating here is not directly on the stove, so although the methanol will evaporate with heating, the taste will also be affected by the high temperature. Members of the public are advised to pour the wine they want to drink into a vessel before drinking home-brewed wine, then put the vessel into a thermos cup or insulated bucket, and then pour boiling water into the thermos cup or thermos bucket for heating. From a physical point of view, boiling water is generally around 90, and it takes a process to transfer its heat to the wine container in the insulated bimeng cup, which is not very hot and does not affect the taste as much as direct heating.

2. Other ways to reduce the production of methanol.

First, add some yeast with high purity.

Wine is made through natural fermentation. Therefore, too many bacteria and microorganisms in the air or in containers may produce more methanol and fusel oil. Yeast is added to prevent the reproduction of spoilage bacteria. Thus, the methanol content is reduced.

Second, choose fresh and unspoiled grapes. Grape selection of troops, can lead to poisoning.

Because the grapes were sprayed with pesticides during the growth process, they were destroyed indiscriminately. So homemade wine, be sure to wash the grapes. At the same time, choose fresh grapes.

Some people deliberately do not wash it, saying that it is for the microbial fermentation of the epidermis. This practice is not advisable. Like the above-mentioned Ms. Li, it is also wrong to use grapes that are about to go bad to make wine.

Third, to ensure that the container is clean, it is best to choose glass, ceramic and other containers.

The choice of container is crucial. A lot of containers are used in the whole brewing process. One of the most important is the fermenter.

Fermentation in glass, ceramics and other containers is the safest and most reliable. Readers should remember not to use stainless steel or iron vessels as fermentation vessels. Otherwise, poison is likely to be brewed.

Fourth, be sure to ensure hygiene and cleanliness. The fermentation time is generally 7 days.

During this process, if the grapes are infected by bacteria, they are likely to rot. Alternatively, if the fermenter is not cleaned or the container is not clean when stirred, it can lead to bacterial infection. That's when the reader has to pay extra attention.

During the brewing process, it is important to ensure the hygiene of the container and hands. "No water and no oil", is the best effect.

Fifth, control the temperature.

If the temperature is too high, it will cause factors such as mutations in enzymes, and toxic substances will also be produced.