Is it better to drink wild wine or regular dry red. Is wild wine really made from wild grapes?

Wild grapes are produced in limited quantities! Good red wines are produced by large wineries. Some of the so-called wild wines on the market are cheap secondary parallel goods.

If the economy allows, I still recommend you to drink grape ice wine, the earliest ice wine in China is Xinjiang and Gansu production areas, and later Changyu also produced ** ice valley in Jilin.

Wild grapes can also make homemade wine, but the yield will be less, homemade wine cannot be made with koji, and fermentation depends entirely on the grapes themselves.

Here's how to make your own wine:

Ingredients: fresh grapes, containers, sugar.

The first step is to prepare the wild grapes and remove the spoiled ones.

The second step is to run into clean water and wash it, then soak it in light salt water for half an hour, and then rinse it again with clean water.

The third step is to rinse off the salt water on the surface and let it dry in a ventilated place.

The fourth step is to crush the dried grapes and put them in the container, knead them, no need to mash them, put in the sugar according to the ratio of 6 catties of grapes and 1 catty of sugar, and then seal the lid after stirring evenly.

The fifth step, the fermentation time depends on the season at that time, one week of fermentation in summer is enough, and half a month of fermentation in autumn if the temperature is low.

Sixth, after fermentation, the wine is filtered out through a strainer, and if it is not clean for the first time, it can be filtered again and then put into the bottle.

Speaking of wild grapes, I did it once when I was a child, but I will never forget, my home is in the mountains, a chance inspiration, let me use wild grapes and wild kiwifruit (are peeled, maybe the taste will be heavier if you don't peel) together to heat and boil with water (first boil the water, and then put wild grapes and wild kiwifruit), like boiling medicine, boiled for about 10 minutes, and then filtered, the liquid is closed (there is basically no air in the container, wax sealed), and sank to the bottom of an ancient well in the village (in fact, I want to use a refrigerator, But the mountains are poor, no) put about the day, and then get it, the taste is ......I won't talk about ......

Also, I don't think the ** given by the landlord is like a wild grape! If it is, it is also unripe, and the ripe wild grapes are dark purple, almost black.

This grape looks unripe, so there is less water, and if you make wine now, the acidity will be very high, and the inferior tannin content will also be high, and the bitter and astringent taste of the wine will be very strong, but this kind of wild grape wine is better than the wine made from grapes is better and more flavorful, and you can't add water to make wine, just use the water of the grapes themselves.

Also, don't think that the bigger the grape, the better, grapes are also divided into wine grapes and table grapes, wine grapes are generally not tasty, but can make good quality wine, edible grapes are the opposite. In addition, the more barren the environment, the better the quality of the wine will be made, and you can learn more about this process.

You'd better wait until the grapes are ripe, and it's okay if they're ripe a little, and then remove the greens when you're brewing.

Pinched, I like sweetness, so it is generally a pound of grapes and half a pound of sugar (do not add water or wine), sealed for half a month and then drinkable.

If you don't need to add additional water, wash it after removing the seeds. Then soak in water for 10 hours, slightly dry the surface water, and then add sugar and gently pinch (to be forceful) before you can go into the jar to ferment.

Wine grapes are used to make wine, and making grapes is a very complex process. Moreover, koji is made from liquor, and wine doesn't seem to use this.

The absence of too much water is one of the ingredients that can make a good sake with a certain structure. If you feel that the grapes are too sour, you can add a little more sugar.

aWash it clean! b Blow dry! c. Put it in a bottle, add sugar, and seal it well! You can drink it after a month! I'm like this!

After washing, add sugar directly, about 10:1 ratio to add sugar! Seal it for 1-2 months and you can drink it!

Fresh grapes are washed, plucked, seeded, and placed in a jar, buy some sake and pour it into the jar, seal the jar, and open it after a week.

After washing, add sugar, and then seal for a month before drinking.

Add koji, no water, add 8-15% sugar, and brew directly.

Pinch the broken skin or squeeze it in a nylon mesh bag, the nucleus is bitter and should not be crushed.

Bought in**? Got it now? I want it too.

Such grapes are wild, winemaking is the best, and it is all natural.

Go outside and buy brewed rice wine, no need to add water.

Add sugar, you can as much as you like, and then seal.

Add rock sugar, ratio 1:10, mash and seal.

A method of making wild mountain wine, the steps are: a. destemming and crushing the harvested wild mountain grapes; b. Separate the mixture of grape pulp from pomace and seeds; c. Add sulfur dioxide to the grape pulp for sterilization, pre-fermentation, adjustment of composition, post-fermentation, juice extraction, storage and aging, blending, filtration and sterilization, and filling to obtain wild mountain wine; d Put the skin residue and seeds into the tank, add sulfur dioxide for sterilization, mix with sugar with a weight ratio of 17 23, and after fermentation, pressing, juice extraction, and aging in storage, the cooking wine is obtained; The squeezed dregs ** can be distilled to process brandy; e The cooking wine in step d can be used as a blend in step c; Alternatively, the cooking wine in step D can be made directly into wild mountain wine. The present invention adopts grape pulp and skin pomace, seeds to be fermented separately, and then reasonably distributed after aging in storage, and removes the green stem taste, bitter taste, hemp taste in the wine, so that a variety of amino acids and other nutrients in the grape can be protected.

This depends on personal taste preferences, and some red wines taste good and there are people who don't like them.

The taste of dry red wine is sour, and you may not be used to this taste for the first time, but the more you drink, the more you like the wine.

At the same time, the health value of dry red wine is also very high;

The organic acids contained in wine have the effect of regulating the nervous center, quenching thirst, aiding digestion and preventing constipation.

Wine contains a variety of vitamins such as VC, VB, niacin, calcium, magnesium, iron, potassium, sodium and other minerals, in which the content of minerals and a variety of trace elements is far better than the best quality mineral water.

To put it simply, the so-called"Dry"It is to remove the sugar from the wine. Generally less than 0.4 percent can be called"Dry"。The normal thing is that the sugar is still there.

Therefore, from the perspective of health care, it is better for people with diabetes to drink dry red. People who don't have diabetes are up to your own tastes.

As long as you're drinking real wine.

Wild grapes are also called mountain grapes.

It is the first choice for home-made wines.

Because the epidermis is dark in color.

Therefore, it contains high anthocyanin content.

Anthocyanins have a strong antioxidant capacity) due to their low yield.

It is not readily available on the market.

Also expensive. Therefore, people often choose high yields.

**Low Giant Peak and other large grapes.

It is best to crush mountain grapes before fermentation.

It can improve the rate of alcohol production.

10 catties of grapes can produce more than 7 catties of wine).

Every 10 catties of grapes can be put in a kilogram of sugar.

Operating Procedures. The precautions are the same as for other grapes.

Other than that. If you feel numb and crispy after pinching the grapes.

Wash several times with alkaline soap!

Wild black grapes are made in the same way as regular wines.

It takes nearly 30 days for the home-brewed wine to fully ferment to the point where the pomace is filtered and the sedimentation is clarified.

1. Wash the container and control the moisture;

2. Select grapes, rinse and dry;

3. Crush the grapes and put them in containers;

4. Pay attention to hygiene and beware of infection;

5. No need to seal and cover slightly;

6. Control temperature and natural fermentation;

7. Place in the shade and away from direct light;

8. Complete fermentation and removal of skin residue;

9. Static precipitation, clarification and filtration;

10. Bottling and sealing, low temperature storage.

Contraindications in the method of making wine:

1. During the fermentation process, the mouth of the container should not be sealed, but covered slightly;

2. The whole process can not touch iron and copper tools, which will bring iron and copper decay;

3. Do not use raw green, rotten and deteriorated grapes to make wine, otherwise the wine will have a strong sour taste and poor taste;

4. Grapes need to be crushed and then packed into containers, which is conducive to the dissolution of beneficial substances;

5. Don't rinse the grapes too much, the power of fermentation is the wild yeast on the skin;

6. The fermentation process should not be in contact with raw water to prevent infection with miscellaneous bacteria, resulting in fermentation failure;

7. Avoid direct sunlight during the whole process, and the temperature is best within 35 degrees.

The content of wild glucose is low, add sugar more, and do not need to change others. The grapes are crushed by hand, sugar and yeast are mixed evenly, and then the fermentation is closed. A closed fermentation tank is relatively airtight, and care should be taken not to bring in miscellaneous smells.

10 kg of grapes plus 1 kg of sugar, yeast strains added 5 10g. It is best to place at an ambient temperature of 25 to 30 directly. The first 10 days can be discharged 1 2 times a day, and the fermentation period is 30 days.

After 30 days of filtration, the clear filtrate is the wine, ready to taste.

1. Wash the grapes and soak them in light salt water for two hours (remove the rotten and fallen grapes), which is to remove pesticides and other harmful substances on the grape skin, and the grapes that hurt the skin should not be used to make wine, because they are afraid that the brine will soak into the pulp during soaking, which will affect the quality of the wine.

2. Rinse again with clean water and drain the water again.

3. Stir and add sugar, add the first sugar (5%-7% of the weight of the grapes, put the second 5%-7% sugar on the 4th day) after 24 hours after crushing, from the first sugar to the end of fermentation on the seventh day, stir once a day in the morning and afternoon, and stir the floating grape skins into the juice again to make the fermentation full.

Fourth, when the bottle basically no longer produces obvious bubbles, you can prepare for filtration, generally about 8 days; Tie the gauze into a bag, then pour the wine juice slowly, then wrap the remaining grape skins and seeds in the gauze, and squeeze the residual juice into the wine.

5. At this time, the wine is a little cloudy, and it is sealed and left to rest (about a week).

6. Add egg white and stir after a week (10 catties of liquor is an egg white, stir the egg white vigorously, about 15 minutes, stir into foam), which can make the wine clearer, let it stand for a period of time, and the wine will become clear and ready to drink.