How to make your own wine, how to make your own wine? Detailed steps

20 pounds of grapes.

Accessories. Yeast powder.

3 grams. Sugar.

3 pounds. The practice of homemade wine.

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.

Gently knead and crush the fruit, do not crush the grape seeds, and the filling volume does not exceed 70% of the volume of the container

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.

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.

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.

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.

Diagram of the finished homemade wine.

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Cooking skills. If you put one grape stalk in 10 grapes, the taste is not ordinary.

If you want to make your own wine, you first have to clean the grapes of those special wines, and then use white sugar and rock sugar to simmer them, so that the result will taste even better, but it must go through the door for up to three months.

Home-grown wine is made by washing the grapes, drying them and then placing them in barrels for fermentation. I then add an appropriate amount of white sugar to remove impurities, and that's basically it.

Wash the grapes and control the moisture. Then add rock sugar and put it in a bottle to ferment on its own.

Ingredients: Ingredients: 2000 grams of grapes.

Excipients: 1 pack of sweet wine koji.

Seasoning: 454 grams of rock sugar.

How to make your own wine:

1.Grapes are washed and dried (it should be noted that the skin of the grapes must be blown dry, if not dryed, the wine will be made white).

Normally, the grapes do not need to be cleaned, but now the pollution is serious, and the grapes are afraid of pesticides, so they must be washed and dried in advance.

Cleaning method with grapes: you can clean it with starch, or you can use tea seed powder to wash and soak it with water, and then wash it with water. The cleaned tea seed water can also be used to clean the kitchen or drench flowers, which is environmentally friendly and easy to use.

2.Prepare a clean, water-free jar and pinch the grapes with your fingers and place them in the jar.

3.Then add the koji and stir well.

The reason for adding koji is that there is a layer of hoarfrost on the surface of the grapes, which is natural yeast, and normally if the grapes are not polluted when they are planted, and they can be used to make wine directly, so there is no need to put koji, but now the grapes we buy on the market are basically medicated, and the natural yeast is also washed off at the same time, so it is necessary to add an appropriate amount of koji to help fermentation.

4.Then pour in the rock sugar.

5.It is then sealed and fermented in a cool, ventilated place for a month and a half, after which the pomace is filtered out, and the remaining red transparent liquid is the wine.

My home-brewed one, which is always delicious, requires 10 catties of black grapes after the Mid-Autumn Festival and crushes them in a glass jar. Seal in the sun for 3 days. Take the juice from the inside, throw away the meat.

Put 3 catties of rock sugar {without stirring} and seal for 1 month. The more you put it, the stronger it gets. My house for 1 year.

I started blushing after half a drink.

I'll try to make the wine.

How to make wine? Mash the grapes, strain out the water, add rock sugar, stir well, then pour into a container and refrigerate.

Home-brewed wine is too spicy, not because there is too little sugar added to ferment, but only to increase the alcohol content after fermentation and make it easier to preserve the wine. Freshly fermented wines have a strong and rough taste that needs to be aged for a while to soften down. If you like something sweeter, you can add sugar to taste when drinking.

Add honey and it won't be very sweet, but it's a lot better.

It does not matter whether the grape skins float or sink to the bottom, and the fermentation mainly produces gas.

If it does not produce gas, it means that the number of fermented strains is insufficient, and it is good to add active yeast and stir evenly.

Supermarket dough using active dry yeast will do.

Red wine that ferments completely normally, tastes good and has no harm. If you do not pay attention to hygiene problems, the fermented red wine will contain too many harmful substances and is not suitable for drinking.

Of course it's not good, it has to be sealed.