Problems related to home made wines during fermentation 5

It needs to be stirred every day, and the professional brewing process is stirred once every 8-12 hours, because the yeast exerts a lot of heat in the process of converting the sugar into alcohol, and your solvent is sealed. Without stirring, the temperature in the bottle can reach more than 30 degrees Celsius or even higher. Reaching this temperature can happen in two ways, firstly, the solvent in which you ferment the wine (usually a glass bottle) may break.

Second, the yeast will die (the survival temperature of yeast is generally (25-32 degrees, 27 degrees is optimal), which will lead to incomplete fermentation. The taste of that wine will be very bad.

2: The second fermentation is not really necessary for home-made wines. One fermentation is enough to convert the sugars and dilute the nutrients of the grapes into the wine.

3: Cause acidity, the first situation is because the sugar content of the wine you buy is not enough, or the sugar content of table grapes itself is not enough, so many people have to add rock sugar to it when they make their own home. If the sugar content is not enough, it means that the yeast converts all the sugar into alcohol, and the wine is naturally devoid of sugar.

The second scenario is that you are fermenting for too long. The fermentation process was not terminated in time.

Final summary: home-made wine is completely a family entertainment, leisure activity. Without professional equipment, it is really not recommended to make homemade wine. The hygiene situation and the mastery of the alcohol content are secondary, and the brewing is not delicious, so there is a lot of waste.

It just so happened that I was making this year's sake. 1: During the first main fermentation, use a clean wooden stick (I washed and dried the rice with a spatula to dry the water) to press down the grape skins floating on it without stirring.

2: Generally, after about 8 days, you can see that the grapes are no longer fermented, and there are no bubbles on the net, so you can ferment for the second time. 3：

There are several reasons for grape acidity, what is the proportion of sugar in you? I am 10 catties of white sugar. Are you hygienic?

If the hygiene is not done well, it is easy to deteriorate. What is the temperature at which you ferment? Is it artificially warmed?

My wine is now in secondary fermentation, and it has been a week and it is very cool and free of impurities. After waiting for a month, pour the second bottle and drink it slowly. . .

Fermentation begins about a day after the crushing of the grapes. In order to prevent the fermentation broth from escaping, the bottle should not be filled to more than 80%. During the fermentation process, the floating pomace is pressed into the juice with clean chopsticks every day, which can prevent the grape pomace from becoming moldy and acidic; If you like red, you can make red wine koji (bought in the farmers' market in our city, very cheap), wrap it in a cloth bag and put it in to ferment together, if you like to drink sweet, you can add sugar as you like during or after fermentation.

When adding sugar, first use a small amount of grape wine solution to dissolve the sugar, and then stir well with a sterilized stirring rod while adding. Fermentation until the bubbles are from vigorous to weak, the liquid level is close to calm, the wine is fragrant, the skin and residue begin to sink after the wine begins to be clear, and the fermentation is over, and the sediment is separated by siphon method first. Then use gauze to filter the wine, bottle it and seal it, and put it in a cool place indoors.

After 2 months, the sediment at the bottom is poured out of the bottle, and the homemade wine is finished with a mellow and fruity aroma.

Sulfur dioxide prevents the bacteria that decompose malic acid and tartaric acid, and reacts with malic acid and potassium and calcium salts of tartaric acid to make their acid free, so that the content of non-volatile acid increases, so that the acidity of the wine increases, and whether you put more sulfur dioxide. I don't know if I'm satisfied.

1.Set it aside.

2.There is no time limit.

3.Put less sugar, to a 10-to-3 ratio.

The optimal fermentation temperature for home-brewed wine is 28-33 degrees, which is the optimal temperature for yeast to propagate and act.

Too high a temperature will cause premature aging and death of yeast, which is not conducive to fermentation; If the temperature is too low and the fermentation is slow, the whole process will be prolonged, but the taste of the fermented wine will be better.

The steps to make your own wine are as follows:

Home-grown grapes require fresh grapes, containers, and sugar.

The first step is to prepare the fresh grapes.

In the second step, wash the grapes, then soak them in lightly salted water for half an hour, then rinse them with clean water.

The third step is to dry the grapes to prevent moisture from the surface of the grapes from being carried into the wine.

The fourth step is to crush the dried grapes and put them in a container, put in the sugar according to the ratio of 6 catties of grapes and 1 catty of sugar, and then stir a lid and seal it.

The fifth step is to ferment for a week in summer, and half a month to ferment in autumn if the temperature is low.

In the sixth step, after fermentation, the wine is filtered out through a strainer and bottled.

The secondary fermentation will produce a small amount of fine foam, which will be basically completed after 2 to 3 weeks, when the wine is particularly clear, and the secondary fermentation is not fermented by yeast, but by malolactic 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.

The container should be filled as much as possible, tighten the cap, it is recommended not to add egg white to clarify, after 20 days, you can find that the wine becomes clear and there is a layer of precipitation at the bottom. The pure liquor on the upper layer is then purified and filled by filtration.

It is best to store it in small bottles, it is ideal to use liters of old wine bottles, liters of plastic bottles for "Coke" is also good, and the bottles should be filled with more Zhili You, and the bottle cap should be tightly closed, and then put it in a relatively low temperature place at home.

Ingredients: grapes, rock sugar, glass bottles.

1. Wash the grapes and keep them for later use.

2. Soak the cleaned grapes in light salt water for an hour or two. This is to remove pesticides and other harmful substances from the grapes.

3. Soak the grapes in brine twice and rinse with water, then dry.

4. Pour the grapes into the pot and crush them one by one by hand. Grape skins, grape seeds, and pulp are left in the pot.

5. Then according to the ratio of 5 pounds of grapes, 1 pound of sugar, stir well, when the sugar is completely melted, put it in a clean bottle, and the mouth of the bottle can be closed.

6. Be careful not to fill it up. Because the grapes swell during fermentation and produce powerful gases. If the wine is too full, it will overflow.

7. After a month of fermentation, remove the grape residue with a clean filter and filter the juice into a clean bottle.

1. Prepare materials: 10 kg of grapes, 3 kg of rock sugar, and 1 empty glass bottle of appropriate size.

2. Wash the grapes and set them aside.

3. Soak the washed grapes in lightly salted water for one to two hours. This is to remove pesticides and other harmful substances that remain on the grapes.

4. Wash the grapes soaked in salt water twice with water, and then dry, be sure to dry the moisture on the surface.

5. Pour the grapes into the basin and crush them one by one with your hands, leaving the skins, seeds and pulp in the basin.

6. Be careful not to overfill, leave one-third of the space, because the grapes will expand during the fermentation process, which will produce strong gases, and if it is too full, the wine will overflow.

7. After one month of fermentation, filter the grape pomace with a clean strainer and filter the grape juice into a clean bottle.

8. The whole process of making wine is complete.

1 Raw material selection. Choose grapes with color skin, remove rot, diseases and insects, and green fruits. Wash off surface dirt with clean water.

2 Crushing and destemming. The fruit can be crushed by drum or centrifugal crushing, and then the fruit stalk can be removed by a destemming machine to make the wine taste soft. The grape pulp that has been broken and removed from the fruit stems, because it contains juice, peel, seed and small fruit stems, should be immediately sent to the fermentation tank, and a gap of 1 4 should be left on the fermentation tank, which should not be filled, so as to prevent the skin trough floating on the surface of the pool from overflowing due to carbon dioxide produced by fermentation.

3 Fermentation. The process of feeding the grape pulp into the fermentation tank until the main fermentation is complete, i.e. the new wine is out of the tank, which is called fermentation. Before fermentation, the sugar content needs to be adjusted, and the amount of sugar added is generally based on the original average sugar content of the grapes, and the sugar should not be too much so as not to affect the quality of the finished product.

Sulphur dioxide is added once when the grape pulp is in the pool, and is not added during fermentation, depending on the sugar, acidity and the intact state of the grapes, generally 20 40 grams per kilogram. After 2 3 hours, add yeast liquor, the amount of addition is 5 10% of the pulp, and stir well after adding to make the yeast evenly distributed. During fermentation, yeast reproduction and sterility must be checked daily.

If the yeast grows poorly or less, the wine mother should be added again. If it is found that there is a hazard of miscellaneous bacteria, sulfur should be burned indoors and sulfur dioxide should be used to sterilize. The fermentation temperature must be controlled between 20 and 25.

The duration of the main fermentation varies depending on the sugar content of the grapes, the fermentation temperature and the number of yeast inoculums. Generally, when the specific gravity drops to about one, it can be discharged from the pond and transferred to fermentation. 4 Post-fermentation.

Leave 5 15 cm of space above the post-fermentation tank or vat, as post-fermentation can also produce foam. The temperature of the post-fermentation period is controlled between 18 and 20, and the maximum temperature cannot exceed 25. When the specific gravity drops to around the limit, fermentation ends.

5 Aging. The temperature should be low and the ventilation should be good. The ideal ageing temperature is 15 20 and the relative humidity is 80 85%.

In addition to maintaining a suitable temperature and humidity during the aging period, attention should also be paid to changing and adding barrels. The first barrel change should be carried out 8 10 days after fermentation, removing the dross and adding sulphur dioxide to 150 200 milligrams of sulphur dioxide at the same time. The second barrel change takes place 50-60 days after the previous barrel change.

The third change takes place about three months after the second change, and the fourth change takes place after three months. In order to prevent the invasion and multiplication of harmful bacteria, it is necessary to fill the void of the wine container at all times and prevent it from coming into contact with the air. After the new wine is put into the barrel, it should be refilled once every 3 or 4 days within the first month.

In the second month, 7 or 8 days are added to the barrel, and once a month thereafter, and the aged wine for more than one year can be added once every six months. The wine used for adding barrels must be clean, preferably using the same variety and quality. 6 Blendering.

After 2 to 3 years of storage, the original liquor has matured and aged, and has the aroma of aged wine. It can be blended according to variety, flavor and composition. The grape wine should be more than 50%.

1Wash and dry, don't peel, remember! Like red wine is made of purple grapes, if the peeled wine is not red or the face is just a faint color 2Put the grapes into the winemaking utensils and pinch them and add sugar, the ratio of grapes to sugar is 10:1 3 When making grapes, put on the lid, but do not tighten it completely.

When fermenting, a large amount of carbon dioxide gas will be produced, if it is overfilled, it will overflow the precious wine juice, and it will burst the bottle 4 Look at how many bubbles are inside, stir with chopsticks when there are many bubbles, basically once a day, 5 After brewing, filter the fermented wine with fine gauze and other things, and then hold it in a sealed container, 6 After fermentation and filtration, you can drink, generally if the weather is hot, it will be on the line after half a month, but after a month, the taste will be better and the color will be good, the longer the red wine made from purple grapes, the better the color will be, 7. Add a little bit of liquor, a little higher degree of the second pot head is the best, remember a little bit, and then seal it in the refrigerator to keep it fresh, so that it can be stored for a longer time. The above is my own experience of brewing, whether it is suitable or not, I don't know, I just know that the wine I make is better than the ordinary wine on the market.

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 poisonous, and it is important to pay attention to this place when fermenting.

It is the process by which sugar is converted into alcohol.