When you make your own wine, can you still drink it if you put salt as sugar?

Yes, the grapes are soaked in salt water to remove microorganisms and small insects from the skin. But at the same time the wild yeast on the skin washes off a lot. Home-brewed wines generally use the action of wild yeasts on the grape skins to ferment the wine, and too much rinsing can affect the initiation of fermentation.

Some active dry yeast can be added during fermentation (warm water is sweetened and then activated) to promote fermentation.

Home-brewed wine:

1. Wash the grapes and soak them in light salt water for two hours (remove the rotten ground and fall off the grapes), which is to remove pesticides and other harmful substances on the grape skin, and do not use the grapes to make wine if they hurt the skin, because they are afraid that the salt water will soak into the pulp during soaking, which will affect the quality of the wine;

2. Rinse with clean water again, and then drain the water;

3. Crush the dried grapes and put them in a container; The fermentation process is about a week (18-25 degrees Celsius), depending on the local temperature, and it may be possible to get it in 2-3 days in high temperature areas.

4. Stir and add sugar, add the first sugar (5%-7% of the grape weight, and put the second 5%-7% sugar on the fourth 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 then stir the floating grape skin into the juice to make the fermentation sufficient;

5. When there are basically no obvious bubbles in the bottle, you can prepare for filtration, which is generally about 8 days; Tie the gauze into a bag, then slowly pour the wine liquid, and then wrap the remaining grape skins and seeds in the gauze, and squeeze the residual juice into the wine liquid;

6. At this time, the wine is a little turbid, sealed and let stand (about a week);

7. After a week, add egg white and stir (10 catties of wine 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 drinkable.

Homemade wine notes:

1. Home-brewed red wine tastes pure, cheap, does not add any additives and preservatives, is clean and non-toxic, and is particularly reassuring to drink.

2. Be sure to buy naturally ripe grapes in the summer where grapes are on the market in large quantities, and do not buy grapes planted in greenhouses out of season. To buy fuchsia ripe grapes (taste the taste, very sweet is generally ripe); Look at the fruit pedicle, if it is green and the taste is sour, it may be hit"Oxyerythrin"land, so it is better not to buy grapes.

3. Soak in light salt water for about ten minutes, this is to remove pesticides and other harmful substances on the grape skin.

4. In the third step, two points need to be noted: 1. Seal with thick gauze, and never seal.

2. After bottling the grapes, you can't fill too much at 2 3, because the grapes will expand during the fermentation process, which will produce a lot of gas, and if the grapes are too full, the wine will overflow.

5. It should be noted that the filter slag tools must be strictly disinfected, and bacteria should not be brought into the wine.

It shouldn't be poisonous, but can you still drink it with so much salt, the sugar brine is so unpleasant

Sweetening your own wine can increase the alcohol content and also enhance the sweetness of the wine. Here's how to make your own wine:

The materials that need to be prepared in advance include: 20 catties of mountain grapes, 1000 grams of rock sugar, and an appropriate amount of salt.

1. Put salt water and water in the basin, mix well, and then soak the prepared mountain grapes for 25 minutes.

2. When the time is up, take out the grapes, wash them with clean water, and put them in a ventilated place to dry the water.

3. Put the prepared grapes and rock sugar in the jar and seal it well.

4. After sealing, put it in a ventilated place for 60 days, and then open it when the time is up.

After opening and pouring out, strain under fine gauze.

6. After removing the impurities, pour the wine into a bowl, and this is done.

At the beginning of fermentation, sugar is added, and the grapes are crushed and sugar is added. By increasing the sugar content, the wine is made with a higher alcohol content, up to 15 to 16 degrees.

How to make wine:

Take 10 catties of grapes as an example: 10 catties of grapes are destemmed, crushed, sugared (10% 15% white sugar, mixed evenly, 5 10 grams of yeast (active dry yeast of the dough) are added, and fermented in a sealed manner. The first 10 days are deflated 2 times a day, and after that, it is filtered for more than 20 days, and it is brewed in a month and ready to drink.

Precautions: Before fermenting the wine, crush the grapes, but not the grape seeds. The fermentation gas production is also relatively large, stirring two or three times a day to expel the gas, and the volume will be reduced.

The yeast is suitable for the ambient temperature of 32 degrees, and the ambient temperature for winemaking is 25 to 28 degrees.

If you use the yeast of the grapes themselves, then it is best to start putting sugar in 24-36 hours, and pay attention to the grapes do not have to soak in water for too long to prevent the surface yeast from being washed off, the first 24 hours, is the yeast reproduction time itself, after 24-36 hours of reproduction, gradually enter the fermentation period, the surface can be seen foam, and there are fine bubbles in the fermentation liquid rising.

If you want to be sweeter, add it according to the ratio of 3 catties of grapes and 1 catty of sugar, if you like semi-sweet, reduce it to catties appropriately.

You can also add an appropriate amount of Angel active dry yeast to prevent the first operation from not being meticulous and causing fermentation failure.

Generally speaking, sugar is added in the first step, that is, when the grapes are mashed, because the sugar itself has to participate in fermentation, so that the alcohol content is produced.

If you are not afraid of trouble, you can also add sugar on the second or third day after the fermentation starts, when the fermentation is the most vigorous, the yeast content in the wine reaches the maximum, and the yeast is vigorous. There should not be too much sugar, too high a concentration of sugar will affect the reproduction of yeast.

If you feel that the sweetness is not enough, you can add sugar a second time after the wine is filtered out.

In fact, most winemaking tries to avoid sugar. However, the sugar content of the pulp of ordinary edible grapes is generally low, and the alcohol content of the wine produced is also low, which cannot be compared with the wine grape variety, but the sugar content of the grape juice can be increased by adding sugar, and finally the alcohol content of the wine can be increased. In this way, the question arises, what sugar is good for making wine?

When to put sugar? How much to put? Let's take a look at it together.

What sugar is good for wine?

In fact, high-quality brewing will not add anything else to ensure the original ecology of the wine, even if it is added, it is best to choose white sugar, which has a sterilizing effect.

Therefore, white sugar is generally used when adding sugar, and rock sugar can also be added. However, in fact, because the rock sugar particles are too large, they may not be completely dissolved in the must, which affects the fermentation effect. It is recommended not to add honey because it has a relatively high moisture content and there are other microorganisms that may affect fermentation.

If you don't have enough sugar during fermentation, you can add some sugar to the wine when it is bottled and aged, or you can add sugar to the wine to dilute the sourness.

It is generally recommended to add at the beginning of fermentation, that is, when the bubbles first appear, it is best to add it all at once.

There is also a saying that sugar is added twice during fermentation – the first time is 24 hours after the yeast is put in; The second addition is done three to four days after the first addition and is added at half the total amount of sugar required.

It is generally recommended to add at the beginning of fermentation, that is, when the bubbles first appear, it is best to add it all at once.

There is also a saying that sugar is added twice during fermentation – the first time is 24 hours after the yeast is put in; The second addition is done three to four days after the first addition and is added at half the total amount of sugar required.

When I make my own wine, I always break the grapes and put them in a container and add them directly to the rock sugar, then add nothing and then seal them until the fermentation process is over and the wine becomes very transparent, and I usually start filtering it in about one and a half months. By this time, the wine was quite transparent and had a strong flavor.

After the grapes are washed and dried, the grapes and sugar are placed in an airtight container at the same time.

To prepare homemade wine, prepare the ingredients: purple grapes: 2500 grams, sugar: 300 grams, salt: 10 grams, flour: 100 grams.

1. Pick out the damaged grapes first.

2. Put the grapes into a larger basin, add water and an appropriate amount of flour, and stir and wash with your hands in one direction.

3. Soak the dusty grapes in light salt water for 15 minutes to remove the residual pesticides on the surface.

4. After that, put the grapes in the shade and ventilate to dry the surface moisture, and pick out the bad ones, otherwise the wine will deteriorate.

5. Prepare white sugar and a clean sealed glass bottle without oil and water, and a large empty basin.

6. Pour the grapes into a basin, add sugar, stir well, crush with a spoon or scratch directly with your hands.

7. Put it into a glass jar and seal it with plastic wrap.

8. Ferment at room temperature of 25-30 degrees for about 1 month.

9. After fermentation for more than a month, all the grape skins float on top, and the bottom is a delicious wine, but you can't drink it for the time being to start the second fermentation.

10. Strain the wine with clean and disinfected fine gauze.

11. Put the filtered wine back into the original jar again, seal it for secondary fermentation, and put it in a cool place for another two months to drink.

Generally, when the self-brewing is not fermented, sugar can be added to ferment with the grapes, and the amount added is 15-20% of the total number of grapes.