Homemade wine steps? Solve, thanks! More details!!

How to make without yeast:

The first time to wash the grapes, do not wash off the hoarfrost (soak for a while, dry) check the grape grain connection loose and white, do not put in.

The second stemming is crushed by hand, no gloves are not worn, (the whole production process is not allowed to contact chemicals) packed into a washed container (no water and oil) without sugar or added after sugar, the third is to calculate the alcohol content to be fermented, according to the proportion of sugar and alcohol conversion, 17% of sugar is required for each degree of alcohol produced (the sugar content of the grape itself is 12-20%), grape yeast (hoarfrost on the surface) can tolerate 12% of alcohol, and the maximum alcohol content of fermentation cannot exceed 12%.

Adding too much sugar at one time will increase the osmotic pressure of the grape juice and can also cause contaminating bacteria.

Then it is loaded into a container and waiting for fermentation, and the key to technology is to deflate or not to deflate.

1. Yeast reproduction requires oxygen, the process is to increase the number of yeast in an aerobic environment, and it is necessary to decompose sugar in an aerobic environment to produce water and carbon dioxide for 1-2 days.

2. When the yeast has reproduced enough, it is time to move to alcohol-producing fermentation, which is fermented in an anaerobic environment, in which the yeast decomposes sugars to produce alcohol.

So don't ventilate too much after two days, but be careful of the high pressure generated, or you have to leave a small gap, the following is very critical, improper operation will make the wine difficult to preserve and even ferment failure: sugar method.

This step is to replenish the sugar, and you can calculate how much sugar you need first. Make up the required sugar according to the sugar content of the grapes you buy, for example, calculate the sugar content of the grapes you buy according to 15 percent, if you want to ferment to 12 degrees, it is the degree conversion rate Grape sugar content Sugar required.

12 degrees 17 percent conversion rate The sugar content of the grapes itself is 16 percent,,, then add 4,4 percent sugar,,, but don't add so much sugar as they introduced, the remaining residual sugar will turn the wine into vinegar.

Next, after fermentation, it is filtered, that is, the wine is not strained out when it is lifted.

After precipitation, the feet of the wine must be removed by the bottle, as the yeast will melt itself and affect the taste.

To add that you can use some toothpaste when washing grapes, so that the fine stain is more thorough! Then wash with water and cool to dryIn addition, the lees from the skins of the grapes that have been fermented in the previous year are added to the newly brewed sake for better fermentation!!

The sake lees can be stored in a glass bottle and stored in the refrigerator, and should be turned over in 20-30 days.

During the brewing process, it is necessary to observe it often and toss it with oil-free chopsticks! The others are upstairs. It is recommended that the ratio of sugar is 10:2, otherwise it will be too sweet. Self-brewed puree, non-ditch rest assured!!

My family just washes and dries the grapes I bought, and then washes the glass tube, and the grapes are crushed one by one and put into the glass tube and add sugar, the ratio is 2:1 between grapes and sugar

In this way, you can cover the lid for a year, and the alcohol content is quite high.

The downstairs is more detailed, you can refer to it.