How to invest in making wine, how to make wine

It is advisable to invest in mulberry wine, which is 10 times more beneficial than wine.

The site should be located in the raw material production area, preferably close to the mountain, and connected to the natural cool air to facilitate wine storage.

Construction workshop, initial rolling, aging, wine storage separation, selection of processing equipment wine tanks, oak barrels.

Selection, determination of the process and bartending.

Complete the complement. What do you mean by domestic production?

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

Wine production method: first put the high-quality grapes into a clean container, add an appropriate amount of water and flour, stir to wash off the dust on the grapes, then add an appropriate amount of water and salt, soak for about 15 minutes, remove the residual stains on the surface In the dried grapes, finally the peeled grapes are fermented for a second time, and after a month of fermentation, it is done.

Methods of home-based winemaking.

1. Raw material selection: You can choose self-produced or commercially sold grapes, which contain more sugar and acid, have a strong fragrance and beautiful color. The mountain grape series varieties are even better.

2. Preparation and adjustment of juice: 1. Crushing and destemming: Sorting raw materials before crushing, removing moldy fruit grains, removing fruit stalks before or after crushing, grape grain crushing should be thorough, but not hurting seeds and fruit stalks, when crushing, where the part in contact with the juice, iron and copper products can not be used, and it is advisable to use hardwood, pure aluminum and stainless steel.

2. Fruit juice sugar adjustment: 1-2 taels per kilogram of broken fruit pulp, the sugar can be dissolved in a small amount of fruit pulp first, and then added to all fruit pulp. The pulp can also be heated to 60 degrees (no more than this temperature) to increase the solubility of the sugars.

It is also possible to add sugar in fractions.

3. Fermentation. The fermentation vessel is washed and sterilized, the crushed pulp is poured in quantities not exceeding 4 5 per cent of the volume of the fermentation vessel and left to ferment naturally indoors. It is best to have a fermentation vessel that can be airtight, and a fermentation tube is installed so that the carbon dioxide in the container can be dissipated and the bacteria and air outside cannot enter.

During the fermentation period, it is observed regularly every day, and it is found that the temperature rises, a large number of carbon dioxide bubbles are generated, and the skin residue floats up to form a wine cap, at this time, it is necessary to stir once a day to press down the wine cap, and later, the fermentation gradually weakens, and the temperature of the fermentation broth gradually drops to room temperature. The carbon dioxide bubbles decrease near calm, the cap sinks, and the juices begin to clear. In this period, the temperature is high for a short time, and the temperature is low for a long time.

4. Squeezing and fermentation: After fermentation, the wine is in a clear state, filtered first, and allowed to flow out naturally. The remaining dregs are pressed to extract the wine, and the wine that flows naturally and the wine that comes out of the press are stored separately.

Fill the container with a volume of about 95 liquor, at room temperature about 20, for a period of one month, and then ferment after completion.

5. Aging: The post-fermented wine should be filtered and packed in a container that can be sealed, and it should be filled. It is placed in a room at room temperature --12 and finally aged in the basement or cellar for a minimum of half a year, preferably more than two years.

Management should be strengthened during the aging period, mainly including: 1. Add wine: If you find a gap in the container, you must fill it with the same batch of wine in time.

2. Change the barrel or pour the tank: take out the clarified wine, remove the sediment, generally in the first winter, after the spring, summer and autumn of the following year, and then change it again in October and December every year.

6. Preparation of finished products: When drinking, you can add an appropriate amount of sugar for preparation according to personal habits.

Wine production method: first put the high-quality grapes into a clean container, add an appropriate amount of water and flour, stir to wash off the dust on the grapes, then add an appropriate amount of water and salt, soak for about 15 minutes, remove the residual stains on the surface In the dried grapes, finally the peeled grapes are fermented for a second time, and after a month of fermentation, it is done.

Buy fresh grapes and wash them (you can peel them, as long as you don't bother), stuff them into a bottle (the best container for more brewing is larger, such as an oil drum, with good sealing), put in sugar, and add some white wine (the amount is generally based on personal preference), and wait for him to ferment naturally...

Do you know how to make your own wine? Let's take a look today! 1 Crush. Wash and dry the grapes, remove the fruit stalks, green grains, mold grains, broken grains, etc., pinch them and put them in a container, and seal the container with plastic wrap.

Now put ten catties of grapes, then add 1 3 nearly rock sugar, put it in a sealed jar for 2 5 months, and it's OK.