How is it that my homemade wine is not as transparent as the wine sold in the market?

The freezing point of the wine is minus 8 degrees, the freezing point of the water is 0 degrees, you need to condense and filter, so that the small particles and debris and part of the water will freeze, and the rest is pure and mellow wine, you give it a try, I went to the winery to see that the winemakers have this process.

The main cause of mountain wine cloudiness.

After the mountain wine is completely fermented or clarified, the separation of the wine from the wine feet is not timely, and the yeast is autolyzed.

The cold treatment temperature is generally controlled above the freezing point. There is a way to calculate the freezing point by dividing the alcohol content by -2, for example, if the alcohol content of the original wine is 12%, its freezing point is -6. The rapid cooling method was adopted, which reached above the freezing point for 5 6 hours, and was maintained for 5 6 days, and was filtered and removed at the same temperature.

Hope it helps

There needs to be a clarification of this.

In the distillery, gelatin, bentonite, fish gelatin, egg white, casein and other materials are generally used for clarification according to needs. If you want to clarify homemade wines, you can consider the following methods:

Whip the egg white vigorously to form foam, put the whipped foam into the bottle, pour the wine that needs to be clarified into the bottle, stir, mix well with the egg white foam, and after settling again, siphon out the clearing.

It's going to be filtered, and in fact, the wine on the market is also precipitated, but it's bottled for a long time and it's all at the bottom of the bottle, so you can pick it up and shake it.

You may not have sealed it well, or the grapes have not been fermented well, and after it is completely sealed, it will slowly settle after it is fully fermented, and after you start to do it, how long will it take to open it?

Summary. One is to allow the wine to ferment normally, and only after it is fully fermented can it be clear and transparent; Wines that are not fully fermented also contain residual sugars, which are most cloudy when the temperature is high.

The first is to let the wine ferment frequently, and only after the former fermentation can it be clear and transparent; Wines that are not fully fermented also contain residual sugar, which is most turbid when the temperature is high.

The second is to ferment the wine, need a short period of fermentation process, this process is very important, can be sold so that the residual yeast and grape particles and impurities in the wine slowly gather at the bottom to form yeast mud, with the rainbow Qing burial suction method to absorb the supernatant storage will not appear again in the future storage of turbidity.

If it is not clear enough after a few days, use an egg white to beat it with chopsticks, beat it for more than a dozen minutes, froak it, pour it into wine, and after it has settled, filter it with gauze that has been poisoned. This is called the traditional egg white clarification method in France. Hope it helps

How do you make homemade wine so colourful and clear? Two conditions are required: one is to allow the wine to ferment normally, and after complete fermentation, it can be stored to be clear and transparent; Wines that are not fully fermented also contain residual sugars, which are most cloudy when the temperature is high.

The second is that the fermented wine requires a short period of post-fermentation process, which is very important, so that the residual yeast and grape particles and impurities in the wine can slowly gather at the bottom to form yeast mud, and the supernatant will not be turbid again when stored in the future when it is stored by siphon method.

Generally speaking. After the wine is made. If left at the right temperature, it will slowly and naturally clarify.

However, due to the fact that home-grown wines are usually due to poor fermentation (natural fermentation. No added yeast) and there is still a lot of sugar that cannot be fermented. This wine is sweet to drink.

This is because sugar interacts with other components of the wine. Resulting in inability to clarify naturally.

Of course, the wine produced in this way has always been turbid, and the homemade wine is relatively turbid, because there is no professional filtration equipment to filter, so it is very turbid, and the red wine we drink is hungry after many filtration procedures, so it is so clear and transparent.

If you make it at home, there are several ways to make it clearer:

1. In general, if you brew at home, you can clarify it by yourself, and then use the siphon suction method to suck out the supernatant.

2. Add egg white, and then use the siphon method to suck out the supernatant, and generally need to clarify 2 to 3 times.

3. Strain with gauze, and then siphon the upper layer overnight.

Allow the wine to settle naturally, and then extract the lees or clearer liquor, repeating 2-3 times.

Eggs are only taken from egg whites, beaten to 4 times the volume, mixed with a small amount of liquor, and poured into the liquor after about 5-7 days, the egg whites will stick the suspended matter in the liquor into a flocculent shape and sink to the bottom.

Or buy a little fining agent.

After the end of grape mash fermentation, it is necessary to clarify the wine1. If you make it at home, you generally use natural clarification, and then use the siphon method to suck out the upper layer of clarified wine;

2. You can also use the method of adding egg white to clarify, and then use the siphon method to suck out the supernatant, and generally need to clarify 2 to 3 times.

3. It can also be used to be naturally clarified, after siphoning out the above clarified liquor, filter the remaining wine sludge with gauze, and then naturally clarify after all the liquor is filtered, and then use siphon, so that it can be clear and transparent.

In foreign countries, egg whites are added to the final stage to absorb impurities

It can be filtered with a professional filtering tool.

It can also be placed to allow it to settle naturally.

Filtration with medical gauze before bottling can reduce most of the dross.

Wine fermentation, mainly to let the grapes completely fermented, so that the wine will not be turbid during storage, not fully fermented wine is most likely to be turbid, because the sugar in it is not fully utilized, the action of yeast will be carried out, and the fermentation will continue to become turbid when the temperature is suitable during storage. After complete fermentation, filtration and storage, such problems generally do not occur.

Because the homemade red wine is not well filtered, it is very turbid, and the red wine we drink is hungry after many filtration procedures, so it is so clear and transparent.

When making wine, the grapes should not be washed too clean, the white stuff on the grape skins should not be washed off, and the wine fermentation process is important to filter many times

It may be that the time is too short, the taste is not fully developed, and the homemade wine is relatively cloudy because there is no professional filtration equipment. I used to make my own wine, but when I found out that there was also that kind of mountain wine on the market, I was lazy. In fact, the market sells very delicious, I have drunk a mountain wine called Tongtian, which is a little more fragrant than my own wine, sweet and sour, and I feel that the taste is very good.

It's too much trouble to brew it yourself, and it takes a long time.

You may not have gone through many procedures to filter, or you may have iron rottency: ferrous iron is oxidized to iron, making the wine cloudy. The way to prevent this is to avoid contact with iron during the brewing process and to pay attention to oxygen insulation.

You can drip egg whites into the wine, so that impurities will adhere to the egg whites and settle to the bottom of the container, and the wine will naturally be clear, which is also the traditional method of clarifying wine in many foreign wineries.