A few questions about home brewed wine, how to make home made wine correctly

1.Yeast produces alcohol, but the effect is not good, and the yeast used for brewing is different.

2.Kindness. 3.Add the liquor first, then the yeast.

4.Grapes with red flesh.

5.Tannins are peculiar, except for them, and are generally reduced by storage, but there are no storage conditions for those who are not professionally made in general.

1. What is the use of additional yeast? (I bought instant dry yeast, and later said that it was fermented flour, I don't know if it can be used, if it can't be used, then what to use) A has a special wine yeast, **There is a sale 2, the sugar is added after the grapes are crushed, stir until dissolved before adding to the container? You can add it at any time, because the purpose of adding sugar is to increase the sugar content of the must, which will convert into more alcohol, so as long as it can be fully mixed with the must.

3. Liquor, yeast. How should I add it? The yeast is added before fermentation, but it should be mixed well like sugar.

As for the liquor, it is added after fermentation in order to increase the alcohol content and facilitate preservation. 4. How to increase the color (red) of home-brewed wine without adding chemical additives? Let the skins ferment together so that the pigments of the skins dissolve in the wine, and you can choose grapes with dark skins for winemaking.

5. How to remove the astringency in the wine after brewing, is there a special safe precipitator? Regarding the astringency, the tartaric acid in the wine is at fault, and it can be put in the refrigerator to freeze it, so that the tartaric acid can be precipitated. There is a food-grade chitosan that can be used (** is sold).

Here's how to make your own wine at home:

Ingredients: 10 kg of grapes, half a kg of sugar.

Steps: 1. Cut the grapes one by one with scissors as shown in the figure, do not break the skin, it will not be broken at all, or it will not affect the quality, and then put the dust on the surface in the water, do not scrub it by hand, let alone use a brush to brush, and do not disinfect the grapes, the white film on the surface is fermented, and it is necessary to ensure the survival of wild yeast.

2. After the grapes are washed, they should be placed in a basket to dry the water fully, or hang them up to dry.

3. First fermentation: The method of crushing is very simple, that is, to crush the grapes, as long as the skin and flesh are separated, and the skin and seeds are packed together, and two-thirds of the container can be loaded (the remaining space is reserved for the grape skin to rise during fermentation).

4. Sugar is generally added several times. 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. After bottling the grapes, close the bottle (don't close it very tightly, leave an air outlet, as long as it doesn't get dust).

5. After about a week of separation between the fermentation residue and the liquor, 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.

6. There will be a small amount of delicate foam produced in the secondary fermentation, and the wine is particularly clear after 2 to 3 weeks, and the secondary fermentation is not fermented by yeast, but malolactic acid fermentation, so it will not produce a large amount of carbon dioxide, and the pressure in the bottle will not continue to increase, and there is no danger of bursting the bottle. So fill the container as much as possible and tighten the cap.

7. The picture on the left is poured into a ceramic cup after one and a half months of fermentation, and it tastes very good.

Precautions for home-brewed wines.

1. All kinds of containers must be cleaned, and the grapes should not touch oil, iron, copper, tin, etc. during the brewing process, including stainless steel products.

2. During fermentation, the lid of the fermentation container must be tightly covered, but it must not be covered to prevent **.

3. Don't put too much sugar, that will affect the fermentation process and produce ingredients that we don't want, if you want to drink sweet wine, you can add sugar when you drink it after the fermentation is completed.

4. Reasonable selection of containers, grape brewing process, should not be in excessive contact with the air, which is easy to oxidize the grape juice and produce harmful substances. It is best to use non-metallic utensils, such as glass bottles, glass jars.

5. The drinking amount is controlled at about 50ml, and the drinking time is best 30min before going to bed.

6. It is recommended to share the self-brewed wine with your relatives and friends within 1-2 years, after all, it is not a professional winemaking, due to the constraints of various factors, if the storage time is too long, it is easy to cause the wine to deteriorate, of course, it is not excluded that it can make a good wine that can withstand aging.

Buy fresh ripe grapes first, and the white grape enzymes on the surface of the grapes are the natural yeast. Industrial wines are made without cleaning the grapes, and retain the most grape enzymes on the grape surface. However, the hygienic condition of table grapes is still a little worrying, so it is better to rinse them a little for the sake of safety.

Dry and do not get any leftover tap water, as it may be that the oxides in the tap water may affect the fermentation of grape enzyme yeast. Put the slightly washed and dried grapes into the fermentation container, add sugar (depending on the personal situation, put two or three taels of white sugar per catty of grapes), and add a little wine as a guide. Pinch the grapes, your hands are clean enough and you don't wear gloves, so that the feel is better; Hey, if the grapes are more you can use your feet.

Sealed, leaving at least 1 3 vessel space for fermentation exhaust. 25 30 degrees Celsius, can be put on a bag to keep warm.

After two or three days of fermentation, the skins will rise; In order to intensify the soaking of tannic acid from the grape skin and prevent the skin from oxidizing and becoming acidic, it is necessary to stir it frequently and press the grape skin into the grape juice.

After five days of fermentation, the grape juice becomes clearer when the skins float. The skins can be cleaned and the filtered fermented juice can be bottled for a second fermentation (the skins are removed and the fermentation continues). It cannot be sealed, and it must be vented frequently, at which point fermentation will produce a large amount of gas. You can taste a little bit every day and feel the fun of fermentation and change; At first, it is cloudy and has more bubbles, and it tastes like a sparkling wine, but it gradually becomes clearer.

7 After 14 days, filter again and bottle for preservation; If fermentation is frozen, fermentation will be stopped, yeast will settle, and the wine will be clearer.

It is best for novices to find a wine that suits their taste, and then slowly learn the relevant knowledge of wine, when I first started drinking wine, I chose Tongtian Mountain wine, mainly because I felt that the taste was suitable for me, it belonged to sweet red wine, and it was also high in nutrition, and then I began to understand the wine brewing method little by little.

1.Freshly marketed grapes. Go to the market or supermarket and buy some freshly marketed grapes, wash them and dry them.

2.Ordinary white sugar. Ratio of grapes to sugar: 10:2.

3.Glass jars, oak kegs, jars, and never plastic bottles.

4.Dry the grapes into the prepared utensils and lay flat. Spread the sugar directly on top of the grapes, so the grapes do not need to be squeezed. Put water in the groove at the mouth of the jar and cover the lid. There should be about 1 3 space in the jar.

5.Wait for the grapes to ferment. This month, it takes about 15 days or so.

The weather is cold and takes a long time. During the fermentation process, you can see the gradual precipitation of the grape juice, which is higher and higher; You can hear the sound of bubbles, and the more fermentation you have, the more bubbles will rise. After fermentation, there is almost no bubbling, and the wine has almost completely submerged the grapes.

6.Pour out the wine and squeeze the grapes in the jar with the prepared clean gauze until the liquid is all out. The wine should be placed in a glass vessel, and must not be made of plastic, otherwise the wine will smell of plastic and will be completely ruined.

7.The wine settles for two or three days, and then it can be drunk.

Particular attention should be paid to hygienic conditions.

The health and beauty effects of wine are increasingly recognized, and drinking a glass of wine every day has become a habit for more and more people. In this context, home-brewed wines are being widely studied and promoted. Not long ago, at the first homebrewing competition held in Yantai, the award-winning home-brewed wine was praised for its ability to challenge the winery's wine.

However, due to the constraints of technology, hygiene, storage and other factors, many home-brewed red wines have some hidden dangers to health.

Pitfalls of grape selection: Grapes need to be ripe, undamaged, moldy, and fresh, and many people choose to buy crushed grapes that are sold at the end of the stall, which is cheap, but may make the wine more likely to grow mold.

The hidden danger of washing grapes: the most indispensable thing for making grapes is yeast, many people wash the wine grapes too cleanly, the wild yeast attached to the grape skin itself is washed off or killed, the yeast is insufficient, the sugar of the grapes will not become alcohol, so that the fermentation is poor and high sugar, drinking is not good for people!

Hidden dangers of utensils: the sanitary conditions of utensils and tools are not well controlled, and it is easy to breed many bacteria. Loaded with plastic bottles, iron, and aluminum utensils, it is prone to chemical reactions and produces toxic substances.

Hidden dangers of fermentation: Many people have negligently sealed the fermentation vessels, and a large amount of carbon dioxide produced during fermentation cannot be discharged, often resulting in fried bottles.

Hidden dangers of no additives: wineries brew red wine, generally put some trace additives such as sulfur dioxide to sterilize and ensure aging, while self-brewed wine relies more on pure nature, yeast fermentation can produce hundreds of bacteria, difficult to control, and the wine may have substances toxic to nerves, such as methanol.

Hidden dangers of storage: As the saying goes, "the older the wine, the more fragrant it is", wines with mature brewing technology can be stored for a long time in an ideal storage environment, but self-brewed wines are limited by the wine itself and the storage environment, and most of them are not suitable for longer storage. It is best to drink home-brewed wine within a year, if it is stored for too long, the quality of red wine is easy to deteriorate, affecting the health of the drinker.

Because home-brewed wine does not use any chemical additives, it is a pure natural, pollution-free, and original wine, so there is no harm in home-brewed wine. It's just that some home-brewing wine lovers use the wrong home-brewing equipment or don't master the correct method of home-brewing wine, and the wine produced has deteriorated, and of course it is not good to drink spoiled wine.

As long as the home-brewed wine is clean and hygienic, there is nothing wrong with it. The key problem is that bacteria grow and destroy the brewing results.

Pay attention to control the temperature during fermentation, as too high temperature can easily lead to an increase in volatile acids and affect the taste. After the fermentation is completed, it should be sealed in time, and the bottle should be poured in time after the skin residue is completely settled, and the bottle should be sealed after pouring and stored in a dark and low temperature environment to prevent the breeding of hops and acetic acid bacteria.

Let the wine-producing manufacturers have no business.

Who are the people who talk about how home-brewed wine is harmful and how bad it is all day long?

Are you concerned about everyone's fear of poisoning? Or do you make your own wine, afraid that you won't buy your wine?

Since you guys like to post this information, what is the purpose of that? It's not that I'm idle.,I've never seen ** release people who drank their own alcohol and were poisoned,

2.Put the washed grape kernels in a juicer and break the grape grains with a juicer.

3.Add rock sugar to the crumbled must, seal and refrigerate for a month to ferment.

4.Strain the residue of the grape juice with gauze before drinking, and the delicious wine is ready.

Summary 1Wash the grapes with water.

2.Crush the grape grains with a juicer.

3.Add rock sugar to the crumbled grape juice and let it ferment in the refrigerator for a month.

4.Strain the residue of grape juice with gauze before drinking.

Pro, normal fermentation.

Ask how long it will take to filter like this.

Ask if you need to deflate.

Do you need to deflate.

Home-brewed wine, the method is simple, and the key is to make it very delicious!

During the fermentation of wine, in addition to alcohol (ethanol), very small amounts of chemicals such as methanol and fusel oil are produced. The production of methanol and fusel oil is mainly from raw materials. On the one hand, the pectin in the grape skin is decomposed into methanol under the action of pectinase or heat energy, and mildew will also produce a large amount of methanol, and the more complete the fermentation, the higher the methanol content.

On the other hand, the proteins in grapes are hydrolyzed into amino acids, which are then catalyzed by enzymes to produce fusel oil.

China's latest wine standard GB15037-2006 stipulates that the methanol content should not be greater than 250mg L.

Home-made wines, try to choose fresh, non-pesticide contaminated grapes, usually made wine with methanol, fusel oil and other harmful substances content is very weak, much lower than the health standard, there is no need to worry too much.

Generally not, the key is to seal well.

My family also makes wine.

After a few days, the lactic acid bacteria will decompose glucose into carbon dioxide and alcohol, so the film will rise, but do not open the film, the film will disappear after a few days.