The proportion of wine made, what is the proportion of home made wine

Give you a recipe for making grape juice at home, it is best to choose mountain grapes, but it is not easy to find, you can't find it, use domestic grapes instead, no sugar, it's too boring, use honey. Proportions: Grape:

Honey:water = 3:2:

1. The operation method is similar to the one upstairs, you try it, the taste is definitely better than theirs. It is best to use linden honey for honey, which tastes good.

When making homegrown wines, the amount of sugar added is mainly determined by the grape variety, but if the grape variety has a low sugar content, it can be between 10:10:10:2.

If it is some wine grapes with high sugar content, it is recommended to add sugar between 10:1 and 10:.

White sugar, rock sugar, etc., but they need to be melted with grape juice to be broken down by yeast. Do not add too much sugar, otherwise it will affect the fermentation time and clarity of the wine. If you want to drink sweet wine, it is recommended to add sugar when drinking.

The ratio to rock sugar is 10:2, and the amount of sugar can be increased or decreased according to your preference, and the minimum amount is 10:1.

Grape juice contains a certain amount of sugar, about 5 8%, 10% sugar is added, this sugar content is suitable for yeast fermentation, 30% sugar is added, the sugar content is too high, inhibiting the activity of yeast.

Here's how to make your own wine:

Ingredients: grapes, rock sugar.

1. Prepare a box of Kyoho grapes and <>

2. Use scissors to cut the grapes into pieces, and the broken and broken ones cannot be wanted, <>

3. After washing with water, add salt and soak for about 30 minutes, then rinse 3 times to <>

4. Dry the water after washing and <>

5. Pick up a grape and gently break it, throw it into a glass bottle, and <>

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

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 covered, and a certain gap should be left to allow air circulation and <>

The appearance of fermentation after days, <>

After the fermented 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, <>

10. Finished product drawing.

The ratio is 10 catties of grapes and 2 catties of rock sugar, you can also put white sugar, after adding sugar, various enzymes in the grapes can react, and finally produce glucose, glucose is fermented to produce alcohol and carbon dioxide, the more sugar produces more alcohol, so homemade wine needs to put sugar, after the bottle is full, seal the bottle mouth with plastic wrap, close the lid and tighten it, put it in a ventilated and cool place, and ferment for 15 days.

After 15 days, open the cap and smell of fermentation, don't think you're done, just a few steps away, use a clean gauze or strainer to filter out the skins and seeds. Pour the grape juice into the pot and bring to a boil over high heat, and the function of boiling is to disinfect and sterilize. After boiling, turn off the heat and let it cool, and after it is cool, filter it again with a strainer, and then you can bottle it and seal it for secondary fermentation.

Method 1: 1. After washing the grapes, wipe or dry the cold water on the surface of the grapes.

2. Put it in a container that can be sealed, (preferably one that is not easy to break) do not fill it and then seal it.

3. Put it in the sun for about 1 month, (fermentation), open the closed container, be careful when opening, otherwise the fermented gas will open the lid of the container at once, (at this time the juice in the grapes has come out) filter off the grape skin with a clean gauze, put in the sugar, and decide how much according to your taste.

4. Finally, the filtered grape juice should be stored in a closed manner, and it can be stored after 1 month.

Method 2: Materials: grapes, sugar, sealed jars, gauze.

Method: Put the grapes and white sugar in a 3:1 ratio into the jar, crush it by hand, and it is best to pinch it until it is basically watery except for the skin and seeds.

Seal the jar well and put it in a cool and dry place for 20 days. Finally, use gauze to strain the skin and seeds out of the mess and drink. (Actually, it's okay not to filter).

Note: Don't get oil on the jar and food all the time, otherwise it will be bad. Do not open the jar for 20 days of fermentation.

Wine refers to an alcoholic beverage made from grapes or grape juice, fully or partially fermented, with an alcohol content (volume content) of 7% or more. There are usually two types of red wines and white wines. The former is made by maceration and fermentation of red grapes with skins; The latter is made by fermenting grape juice.

1. The brewing ratio is closed: 6 catties of grapes to one catty of sugar.

2. Brewing method:

First of all, you must buy grapes that are naturally ripe, and you must not buy grapes that are planted out of season, and it is best to choose wines that are purple-red in color and have a very sweet taste.

First, the grapes were sorted out and cut off one by one. Then rinse the cut grapes and soak them in lightly salted water; This removes the pesticide residue from the surface of the grape skins, but be careful not to break the skins during the soaking process, which will affect the taste of the wine, and finally rinse with clean water and drain the water for later use.

Pour the sorted grapes into a large pot and crush them one by one; Divided into pulp and grape skins, etc.; Then add white sugar according to the ratio of 1 pound of sugar for every 6 catties of grapes. If you like to drink sweeter wines, put more white cracked sugar and stir it evenly, and let it ferment naturally when the white sugar has melted in the grapes. This is the first step in making wine.

Because the grape production season is in the summer, it usually takes about 20 days to make the wine; If the temperature drops below 30 degrees in autumn, you will have to add a few more days. If there is one thing to note, the longer the wine is made, the stronger the wine will be, and the wine can be stored for a longer time after a good amount; And the more time passes, the stronger the flavor of the wine.

After the wine is fermented, the grape seed and grape skins must be filtered out, which is the so-called filtration and residue removal; And then what is left is the wine. In this process, every vessel must be cleaned so that the wine does not spoil its original flavor.

1 kg of grapes to 1 kg of water, plus 100 g of sugar.

The practice of making wine.

1.Prepare purple grapes with a good degree of ripeness.

2.Use scissors to cut the grapes, don't drag, be sure to use scissors to connect the hooves of the grapes.

3.Put a large handful of salt in the bowl where the grapes are washed, stir and let it melt.

4.It's like this, and there are broken grapes, and grapes without hooves are taken out and not used.

5.After all the grapes are picked and cut, soak them in salt water for half an hour and shake them slightly, clean them, then put the grapes into a leaky basket, drain the water, and expose them to the sun for a morning, once in the middle, so that the moisture on the grapes can be fully dried.

6.Wash the effective bottle and expose it to the sun for an hour.

7.Handbag disposable gloves, hold grapes in the right hand, remove the grape hooves with the left hand, crush the grapes directly with the right hand, and put them in the wine bottle, a layer of grapes, a layer of rock sugar.

8.Finally until the bottle is 8 minutes full, it is too full, and the grapes will overflow when they take effect.

9.Seal it with plastic wrap first, and then cover the inner lid.

10.Finally, put the outer lid on and place it in a cool place to take effect.

11.After 6 days of action, the bottle is filled with bubbles and some spilled liquid, open the cap, deflate, and then reclose the lid to work.

12.This is 6 days old, and the color of the grapes has basically faded, and half of the effect has taken effect. Close the lid and re-act.

13.After 20 days of effect, there are no bubbles in the bottle, it has indicated that the effect is complete, and in letting it wait for two days, the liquid royal code can move the bottle, let the grapes turn over, and the queen of the day is ready to be over, and the bottle mouth can also be leaked with a very fine steaming cloth to seal the bottle mouth.

15.Using a water-free and oil-free spoon, drain the grapes and wine once after the application has been developed.

16.After a while, it is now a drinkable wine, but it is still necessary to leave the wine bottle in a cool place and let it sit for 1 week.

The ratio of grapes to sugar is 20:3.

1. Overview. After rinsing the ripe red grapes with water, remove the fruit stalks and green grains, mold grains, broken grains, etc., put them into a container that has been sterilized and dried (glass buckets or porcelain jars are best not to use copper, iron and aluminum plastic containers), squeeze or mash them by hand, but before operation, the hands, wooden sticks, containers, etc. must be washed with potassium permanganate water, and then rinsed with water again, and then go to the operation, so as to prevent contamination by miscellaneous bacteria, and at the same time be careful not to use iron, copper and other metal tools and containers (or use a clean aluminum spoon to sterilize in the cup) to mash the grapes.

Second, the decomposition step.

1.First of all, choose grapes with small grains, high ripeness, dark color and no rot, because they are Cabernet Sauvignon, so it fits this characteristic, and then remove impurities such as rotten fruit, moldy fruit, and soil.

2.Knead lightly, crush the fruit, do not crush the grape seeds, and the filling volume does not exceed 70% of the volume of the container.

3.I used 20 catties of grapes, 3 grams of yeast, and three catties of sugar, and the container was not covered during fermentation but could not be sealed.

4.The grapes begin to ferment about 12 hours after they are placed in the fermentation vessel, and the grape pomace is pressed into the wine twice a day in the morning and evening, and the fermentation temperature is not more than 30 °C, and the operation lasts for about a week.

5.When there is no obvious bubble in the fermentation broth, the fermentation is over, filter the liquor with gauze, and fill the bottle with the filtered liquor and place it in a place away from light and low temperature for natural aging and clarification, pay attention to the bottle cap not to be tightened.

6.After a week of storage, there is a sediment of wine sludge at the bottom of the bottle, separate the supernatant with a siphon, put it into other containers, fill the container as much as possible, tighten the cap, and the wine is ready.