The winemaking process of mountain wine 5, the winemaking process of mountain wine

1. Fractional fermentation method.

Mountain grapes sorting, destemming, crushing, fermentation, separation, juice once, sugaring, fermentation, clarification, separation, raw wine

Peel residue Add sugar water Secondary fermentation Separation Clarification Secondary original liquor.

2. One-time fermentation method.

Mountain grapes sorting, destemming, crushing, fermenting, adding sugar water, fermentation end, clarification, separation, original liquor.

3. Bartending and fermentation method.

Mountain grapes sorting, destemming, crushing, adding edible alcohol, fermenting, clarifying, separating the original liquor.

4.Whole juice dry wine fermentation production process.

Mountain Grape Sorting, Destemming, Crushing, Pectinase, Sulfur Dioxide, Fermentation, Light Maceration, Separation, Sugaring, Acid Reduction, End of Fermentation, Separation of Wine Lees, Clarification, Gelatinization, Blendering, Stability Treatment, Filtration, Finished Product (Huanbo.com).

Don't explain, I'm here to do the task, and I don't give it to others.

Ingredients: 3 kg of wild mountain grapes; Rock sugar to taste.

The practice of mountain wine.

1. Pick wild mountain grapes, be sure not to rot or green grapes.

2. Wash the picked wild mountain grapes with water, and then put them in a cool place until there are no water droplets on the skin of the grapes.

3. Buy wine barrels in the market (glass or oak barrels are best) flowers without conditions can also be replaced by cola bottles and sterilized with 100 degrees of water, and this process should not touch oil stains.

4. Choose high-quality and practical rock sugar (white sugar), among which rock sugar is the best.

5. Put the cool-dried wild mountain grapes and rock sugar into the wine barrel in proportion (the amount of rock sugar depends on the personal taste, mainly to make the rock sugar and the anthocyanins on the grape skin produce alcohol), put it into the lid and close the lid, about 48 hours later, bubbles will be generated, and then open the bottle cap every 2-3 days to breathe.

6. After about 1 month, when there are no bubbles, filter out the grape wine bottle, and you can drink your own mountain wine.

1. Select an appropriate size fermentation container, such as a glass jar, ceramic jar, white steel tank, etc., wash it clean, and then wipe its inner wall with 75% edible alcohol or liquor for the purpose of sterilization.

2. Add 10% of the weight of mountain grape liquor (calculated according to 40° liquor) to the fermentation container, the purpose is to make the liquor play the role of "wine primer", so that the growth of wine yeast is dominant, and other harmful bacteria are inhibited;

3. Remove the stems of the mountain grapes, wash them, add them to the fermentation container, and pound the mountain grape skins to make the juice flow out so that they can be fully fermented in the next step;

4. Add 6% weight of white sugar or white sugar of mountain grapes to the container, and stir well. Capped, fermented at room temperature for 10 days, the fermented juice was filtered into another container with gauze to obtain a single separation juice. During this process, there are bubbles in the container, which is carbon dioxide, which is the decomposition of sugars by wine yeast to produce alcohol, and carbon dioxide gas is produced at the same time, which is a normal phenomenon.

5. Add 30% slag weight cold boiled water to the filtered grape pomace, add slag and white sugar or cotton white sugar with 6% water weight, stir, and continue to ferment for 5 days. The liquor is then filtered with gauze to obtain a secondary separation juice, which is mixed with the primary juice;

6. Repeat the 5th step of the grape pomace to obtain three separate juices, mix with the first two juices, and store them for 1 month before drinking. The wine produced at this time has a very light taste, astringent taste, and is a dry wine.

The method of making mountain wine is as follows:

The materials that need to be prepared in advance include: 20 catties of mountain grapes, 1200 grams of rock sugar, and an appropriate amount of salt.

1. The first step is to soak the prepared grapes in salt water for half an hour, as shown in the figure below.

2. After half an hour, remove and wash, and put it in a ventilated place to dry.

3. Pour the mountain grapes and rock sugar into the jar.

4. Seal the jar well, put it for 90 days, and open the altar after 90 days.

5. Then pour out and filter to remove impurities.

6. Pour the wine into a bowl so that the mountain wine is finished.

The wine made by yourself is not good at all in taste, and like you have never brewed, it is not good for the body if it is not good in terms of sterilization and disinfection, now there are a lot of mountain wines on the surface, if you like to drink it, you can buy it, and now the mountain wine is not expensive, it is within our consumption capacity, like the Tongtian Mountain wine on the market, many people drink it now, it is a big brand, trustworthy, and it is said that the mountain wine of Tongtian Mountain wine is also made of wild mountain wine unique to Changbai Shangmai, The nutritional value is high.

Mountain wine is made in the same way as wine.

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.

Some say it must be sealed, but here you say it doesn't need to be sealed.

1. Remove the branches of the ripe grapes, wash them and drain them.

2. Crush the dried grapes with a crusher.

3. Add the grape juice to 2 white sugar, stir and cover, and put it in a warm place of 35-50 to enter the fermentation.

4. After two days, the inside of the grape skin has turned brown and floated on it. At this time, open the lid and smell it, if the wine is fragrant, you can use gauze to filter off the wine residue, then add 10 of white wine and 10 of sugar, stir and ferment, then the wine pot should be placed in a cool place.

5. After one month, the wine is ripe, the color of the wine is orange or rose, the wine is rich and mellow, and the taste is a little sour. At this time, filter once (with multiple layers of gauze) before putting it into the bottle for later use.

The domestic brand Tongtian wine is now very strong, and it is the number one producer of sweet wine in China.

Personally, I think the mountain wine is delicious and has a sour taste.

It should be wine.

After all, the wine is made from special wine grapes.

It tastes better.

Ingredients: 10 kg of wild mountain grapes; 2 pounds of rock sugar; 1 fifteen-pound empty glass bottle.

Here's how; 1. Select 10 catties of fresh wild mountain grapes;

2. Soak grapes in lightly salted water for 1 2 hours;

3. Wash the grapes soaked in salt water twice with water and then dry, be sure to dry the water;

4. After drying the water, pick off the rotten ones, then take them off one by one, pinch them by hand, mix them with rock sugar, put them into a clean, waterless and oil-free glass bottle, and seal the bottle mouth;

5. The appearance of half a month in fermentation;

6. When the fermentation is completed in a month, pour the wine into a clean, waterless and oil-free glass bottle. Wrap the grape pomace in clean cotton patch and pinch out the juice vigorously, and throw away the pomace after kneading;

7. After the slag of the wine, it is packed for secondary fermentation, and after another month, it is poured into another clean bottle again. The sediment under the bottom of the bottle is not on it.

1. When buying grapes, you can pick some ripe grapes, even if they are scattered. These grapes are easy to ferment and are relatively cheaper. Common wild grapes can be used to make wine.

2. Since the grape skin is likely to have residual pesticides, it is very important to clean the grapes, it is best to wash them one by one, and then rinse them repeatedly with water to remove the rotten grapes at the same time. Grape skins, which can also be used to make wine, are rich in nutrients.

3. The grapes can leak out of the juice in the container, leaving the surface of the grapes, and they can be poured into the jar when they are full.

4. The jar can be a ceramic jar or a glass bottle, but it is not recommended to use plastic containers, because plastic is likely to react with alcohol and produce some toxic substances that are harmful to human health.

5. Grab the pressed grapes by hand, but it is difficult to hold, and then put them in the jar, put the sugar in the grape juice, the ratio of grapes and sugar is 10:3, 10 catties of grapes and 3 catties of sugar.

6. The jar is sealed, if it is a ceramic pot, it should be temporarily sealed with a dry and wet cloth, and then put it in a sealed jar and placed in a cool place, usually not to flip or open the lid at will.

7. When the weather is hot, the grape fermentation time only takes about 20 days to a month, and now it takes about 40 days to make wine in this season.

After opening the sealed jar, remove the grape skins floating on it, and you can drink the wine directly. After opening the sealed jar, don't forget to cover the jar when the wine is served, so that all the alcohol does not volatilize.

Step 1: Soak the whole bunch in water for two hours. (Remove rotten and fallen grapes, only soak in whole bunches, not wash, do not pick and soak).

Step 2: Remove and air dry.

Step 3: Crush the dried grapes and place them in a container. (1. Seal with thick gauze, never sealed.) 2. After the grapes are bottled to 2 3 places, you can't fill too much, remember to remember.

1. The fermentation process of the third step is about a week (18-25 degrees Celsius), depending on the local temperature, and the high temperature area may be completed in 2-3 days, subject to the end of the fermentation of the grape skins floating up and no longer producing bubbles). For example, 24 hours after crushing, add the first sugar (5%-7% of the weight of the grapes, and the second 5%-7% sugar on the 4th day). o^efei

2. After adding the first sugar on the second day to the end of fermentation on the seventh day, stir once a day in the morning and once in the afternoon, and stir the floating grape skins into the juice to make the fermentation sufficient. The day after the 2nd addition (day 4) (day 5).

You can see that the fermentation begins violently, producing a large number of bubbles, the grape skins rise (stir down) and the wine juice is produced.

Note 1No water, preferably not a drop of water except grape juice.

2.Sugar or rock sugar is fine, just add it to the grape mixture and stir it.

On the 6th day, the fermentation enters the vigorous phase (left), and the stirring continues (right).

Conclusion: Step 4: Filtering. When there are almost no noticeable bubbles in the bottle, it is ready for filtration.

On the 8th day, it was actually already filterable, but because I didn't have time, I had to delay it until today (the 10th day). I use large pieces of medical gauze (it seems to have 4-6 layers) for the filtering tool.

1) Tie the gauze into a bag. Of course, it is more convenient to make it into a bag and use it.

2) Pour in the wine juice slowly.

3) Wrap the remaining grape skins and seeds in gauze and squeeze the residual juice into the wine.

4) Grape pomace also tastes good. The wine is out! If you want to drink it, you can already drink it!

At this point, the wine is a little cloudy and left to sit (about a week). In order to make the wine clearer, you can add egg white (10 catties of wine is an egg white, stir the egg white vigorously, about 15 minutes, stir into foam), pour into the wine, stir, and let stand.

1. The sugar content of grapes is very high in wine making, it can be said that the higher the better, and wild mountain grapes are generally low in sugar, which is not suitable for making wine, especially for self-brewing, even if the factory brews, the pure grape fermentation wine degree is also very low, about 7%vol.

2. If you really want to make wine, first of all, the grapes cannot be washed, and grape fermentation relies on the yeast on the grape skin, and it cannot be fermented naturally after washing.

3. The production of wine must be destemmed, but the skin and seeds are indispensable raw materials for the unique flavor of wine, so after the grapes are destemmed, they are broken and directly loaded into the fermentation tank with the belt seeds (must be broken).

4. In the early stage of fermentation, the tank can not be sealed too tightly, and a large amount of CO2 will be generated in the early stage of fermentation, and it is easy to seal too tightly.

5. The first fermentation generally lasts for 7 days, if you use wild mountain grapes, I suggest that you add 34g l of white sugar on the 2nd and 4th days when the bubbles begin to form respectively (do not add rock sugar, although the taste is good but not suitable for dissolving), obvious bubbles can be seen during the whole fermentation period.

After a few days, the residue should be filtered out, and the tank should be sealed and stored for the second fermentation.

The principles and methods of making wine from mountain grapes are the same as those of other grapes. One thing to note is that the difference in the ripeness of mountain grapes is relatively large, and it is necessary to select grapes with high ripeness to make wine, which will inevitably lead to a relatively high cost of grape picking. If you are too concerned about the cost of harvesting, it will be difficult to make good wine by picking grapes that are not ripe enough to make wine.