Do you put sugar before making wine, or do you put sugar when it s ready?

To make wine, you put sugar first, and the specific method of wine is as follows:

Ingredients: 20 kg of purple grapes, appropriate amount of rock sugar.

1. First of all, divide the prepared grapes into grains.

2. Put the grapes in the prepared pot, add an appropriate amount of water and salt, stir well, and let stand for 30 minutes.

Remove all the grapes and rinse them in minutes, throw away the damaged grapes, and dry the grapes.

4. Prepare the sterilized glass bottles.

5. Dry the surface of the grapes and put them in glass bottles.

6. Close the lid, seal it well, and let it stand in a ventilated place for 2 months.

7. When the time is up, pour it out and filter it with gauze.

8. Strain it and pour it into a glass, so that the wine is ready.

Fermentation is the process of microorganisms consuming the sugar in the grape juice to secrete alcohol, wine grapes generally contain 13-15 grams of sugar per 100 grams, according to experience, each gram of sugar can produce about a degree of alcohol after fermentation, so the sugar of the grapes alone can only make 8-9 degrees of wine, to make 12-15 degrees of wine, obviously need to add sugar.

It can be sweetened according to the ratio of 10 kilograms of grapes and one kilogram of sugar, and the wine that comes out is about 10 degrees, similar to the dry red of the market. Sugar is usually added in several batches. For the first time, 24 hours after loading the grapes, add half of them, and after 3-4 days, add the remainder depending on the fermentation.

Generally, adding 17 grams of sugar per liter of grape juice can be increased by one degree. In addition, the use of rock sugar is not ideal, because this crystalline sugar dissolves slowly, which will cause uneven sugar concentration in the fruit juice for a period of time, which is not conducive to balanced fermentation.

After bottling, close the bottle (don't cover it very tightly, as long as it doesn't get dust) and put it in a warm place to wait for the grapes to ferment naturally. There are natural yeasts on the grape skins, so we don't have to think about the fermentation cultures. Homes in the Northeast are heated, and the room temperature is around 18, which is very suitable for wine.

Generally speaking, bubbles can be observed in the bottle 24 hours after bottling, and then the juice in the grapes is precipitated, the grape skins are floating, and the foam gradually increases. At this time, stir twice a day with a spoon to press the exposed grape skins into the grape skins so that the grape skins are fully soaked in the grape juice.

Our soil method is to ferment the skin and seeds together. The color of the skin is used to increase the red color, and the tannin contained in the skin and seeds is used to increase the astringency. Therefore, the redder and purple, the darker and more beautiful the wine.

After about a week of fermentation, the fermentation will naturally stop after the sugar is consumed, and the peel will no longer float up, that is, the fermentation point will be reached. However, if you add too much sugar and do not reach the point of fermentation after 7 days, the yeast is still multiplying and fermenting, and the wine is still foaming with a lot of carbon dioxide, if it is sealed immediately, the pressure in the bottle will increase during post-fermentation, and the cork may be opened and the wine will be sprayed. So wait until the wine is no longer bubbling before sealing.

From the perspective of winemaking technology, it is best to put white sugar in home-brewed wine, followed by white sugar, and finally rock sugar. White sugar is the easiest to participate in fermentation, white sugar has the largest output so it is used the most, rock sugar is used for soaking wine, not suitable for winemaking.

Homemade wine.

Ingredients: 5000g grapes, 700g sugar, 1 winemaker.

1.Wash it first. Remember to choose grapes that are dark red and ripe. The color of the finished wine comes from the grapes themselves

2.Control the water to dry, the grapes are very good to dry, turn on the fan in summer, and it will be good for a while;

3.It is best to choose porcelain. Put the dried grapes in the utensils;

4.One or two grapes, sprinkled with a layer of sugar. The ratio of grapes to sugar is about 10: around;

5.Put them all away, don't fill the container;

6.Seal it off and prevent small insects from entering.

7.Then, turn on and stir once a day or two. The next day, a little bubbling;

8.What the third day looks like. Fermentation has begun. At this time, when the seal is opened, you can smell a faint smell of wine;

9.Day 5. Basically, the skin and flesh are separated, and they are much taller than before.

10.The tools needed to pour wine are all used at home. Try to avoid using iron tools.

11.Scoop the liquid spoonful by spoon into the large bottle, squeeze the skin and rotten meat seeds at the end, throw it away, and seal the bottle.

12.After completing the above steps, put the bottle in a ventilated and cool place, and it can be drunk in about half a month. Of course, you are not afraid to put the wine, and if you want to have a more mellow taste, you can leave it for a longer time.

Tips: 1.The grapes are dark purple and ripe. The color of the sake is beautiful.

2.Sugar is a leavening agent, not just to increase sweetness. If you don't want to drink sweet, you can also use yeast powder to ferment in the afternoon.

3.When making wine, the mouth of the container must not be full.

The ratio of grapes and rock sugar is: 10 catties of grapes and 2 catties of rock sugar. (If you don't like to drink sweet, you can put less rock sugar in moderation.) ）

Production process:1Wash the containers and grapes and dry them to remove the moisture (the grapes are not easy to cool and dry, so use multiple baskets, pots, etc., to spread the grapes on top of them, so that the surface moisture will volatilize quickly).

2.Pinch off the grape grains and pinch them slightly to make a break in the skin, but do not separate the skin and flesh. (In this way, the skins will not float up quickly, and the nutrients in it can be dissolved in the wine as much as possible.)

Throw them into the container one by one, and when there is a certain thickness, put some rock sugar, then put grapes, and then put rock sugar.

3.Leave a certain distance between the surface of the grape and the mouth of the container, three or four fingers high, to prevent spillage during fermentation.

4.Seal the container too tightly and do not press anything to prevent the container from swelling.

Do not stir, do not bask in the sun, let it stand. Fermentation begins in 3 to 5 days, bubbles are generated, liquid appears in the lower part, and the grapes float upward; 7 days can see up and down rolling. After two weeks, the fermentation is over and the wine and dregs are separated.

After two weeks (it doesn't matter if it's longer, it's fine for half a year), try to remove the upper dregs (sake lees), strain out the wine with a clean white cloth (no gauze) (probably as hard as squeezing the dumpling filling, because the lees are thicker), pour back into the container, and let the lid rest.

After a period of time (about 1 month), the lower part of the wine appears fine impurities precipitation, the upper part of the wine gradually becomes clear and transparent, use a straw to pump the wine into a clean bottle, seal, and store at 14-17 degrees (Celsius), the longer the better.

According to the calculation that 1 degree of wine can be fermented by grams of sugar, 5 catties of white sugar are needed for every 10 catties of grapes, including the sugar content of the grapes themselves, and the alcohol content after fermentation (full fermentation) is about 11-13 degrees. This kind of liquor tastes better, and can be stored for a longer time.

The ratio of sugar to wine is, for example, the ratio of 5000 grams of grapes to 500 grams of sugar is enough to make wine.

First, wash the grapes with water, then pick them off one by one and put them in glass bottles, then put the rock sugar in them, seal them, and generally drink them in about 20 days in summer; Due to the different types of grapes, the taste of the wine is also different, my sister-in-law began to brew in August, she brewed three cans, used several kinds of grapes, in short, the wine they brewed is safe to drink, the wine bought outside, I won't say, I understand everything!

When you make your own wine, you usually put white sugar. You can put sugar first, or you can put sugar when you are ready. However, the purpose is different, the sugar is added first in order to break down the sugar into alcohol during the fermentation process.

The more sugar you put in it, the higher the degree of sugar. Sugar is added to flavor it and neutralizes the astringency of the wine.

Sugar is not meant to add sweetness, but to allow sugar to participate in fermentation to produce alcohol. So if you don't have enough glucose, add sugar before fermentation.

In fact, the most difficult thing about regular wine is to remove the sugar from the grapes.

Put it first, don't put it again after it's done, it will affect the taste.

Giving you a wine making **, very detailed.

Wash and dry the grapes first, then put the grapes in the jar, and then put the rock sugar on top, and that's it.

Hello: Wash the grapes first, dry them, then put the grapes into the jar, put the rock sugar on top of it, and seal the jar for 20 days.

Put sugar first, then grapes, and don't put wine ......It wheezes naturally.

Can't drink it. There is no benefit in drinking. Let's buy authentic wine and drink it.

Why do it yourself, just buy it online.

It's okay to put it in two days.

Need. Here's a look at home-brewed wines:

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.

10 catties of grapes and 4 catties of sugar, I make it every year, and it is super delicious.

You can not let it go if you think it is sweet, and you can let it go if you think you cry.

How to make your own wine.

Generally speaking, white wine is made without peeling (but not too white, slightly yellow), and red wine is made without peeling (but not too red, and color is added as a product).

The simple method is to peel and core the grapes, put them in wooden barrels (not full, otherwise the volume will increase during fermentation), and install glass bubbles with filtered air on them.

Wine is natural fermentation, the fermentation process is thin water below, the substances involved in the fermentation float on it, and produce alcohol-containing gas, the installation of filtered air glass bubbles is to prevent the smell of alcohol from running away (some people only use a small tank extensively, add a lot of white sugar to the grape pulp, cover the lid, this is not good, white sugar participates in fermentation, and when the fermentation is finished, the white sugar is gone, and the alcohol is basically finished, in fact, it is making wine with white sugar, the cost is high), wait until the things floating above sink to the bottom, The fermentation process is over (it takes about twenty days or so).

I don't have a wooden barrel, I use a plastic bucket filled with edible oil such as Arowana soybean oil, wash it, tie a small hole in the lid, insert an infusion plastic tube, and fill half of the water in the bubble in the middle of the tube, so that the excess air generated by fermentation can be filtered out by water to retain the taste of alcohol. Plastic oil barrels are not as good as glass bottles, but after fermentation, they are transferred to glass bottles, which should be fine, and they are being made and drunk every year.

The fermented slurry is extracted and put into a glass bottle, the bottle mouth owes a little bit, drips with liquor, and the lid is sealed and stored, which is the original puree wine, without a little sweetness. When eating, pour out some of the wine in the bottle, stir and dissolve the sugar, and mix it to eat, and the sweetness depends on your taste.