When making wine, only put sugar, no wine is not put in the grape after fermentation

Do not put sugar, it feels like dry red, store in a cool place.

Home-brewed wine is very sour, and there is no point in storing it with sugar. The self-made wine is very sour and cannot be drunk, which means that the self-made wine has deteriorated, so it is not suitable for drinking again, and it is harmful to the human body after eating.

Home-brewed wine will turn sour, indicating that the fermentation time is too long, and there is a vinegar sour taste when it smells. A good wine should be clear and transparent, with a natural and pleasant colour, a full-bodied, layered and structured wine.

Sugar can not reduce acidity, through physical acidification, storage at -5 °C for a few days, there will be crystals precipitation, and then filter and separate the wine, the acidity can be reduced.

When it is put in the second fermentation, the ratio of sugar to grapes is generally about 1:5.

Wine can be fermented effectively without adding sugar, but because the grapes themselves have a low sugar content, the alcohol content after fermentation is low, and it is easy to preserve without ants, so many times the wine is fermented and some sugar is added to improve the fermented wine.

Fermentation refers to the process of preparing the microbial bacteria themselves, or direct metabolites or secondary metabolites, with the help of the life activities of microorganisms under aerobic or anaerobic conditions.

Fermentation is sometimes referred to as fermentation, and its definition varies depending on the occasion in which it is used.

Fermentation usually refers to a certain decomposition process of organic matter by living organisms.

Fermentation is a biochemical reaction that humans were exposed to earlier, and is now widely used in the food industry, biomarketing and chemical industry.

It is also the basic process of bioengineering, i.e., fermentation engineering.

The research on its mechanism and process control is still lacking.

Anaerobic respiration of microorganisms such as yeast and lactic acid bacteria is also called fermentation.

Home-grown wines must be copied with sugar, which is first and foremost a nutrient for the wild yeast on the grapes; The second is the "raw material" of ethanol, and the amount of sugar determines the level of alcohol. The sugar in grapes cannot meet the above two items, so sugar must be added.

Whether or not to add sugar in home-brewed wine depends on two conditions:

1. The sugar content of the wine grapes used is usually low in the grapes of home-made wine, so sugar must be added.

2. How much alcohol you want to make wine? If you want to make wine above 12 proof, you must also add sugar, because there are no grapes that can make wine above 12 proof in the country.

It is possible to leave no sugar, but adding sugar can increase the alcohol content after fermentation.

The sugar content of the grapes themselves is not high, and after fermentation, the wine recovery is not high, which is not conducive to long storage.

Sugar is added, the sugar content is increased, and sugar is used as one of the raw materials, and after fermentation, the sugar content is reduced and converted into alcohol.

When the wine content is high, it is difficult for miscellaneous bacteria to grow, so it is used for storage.

How to make your own wine:

The grapes are crushed without removing the grape seeds, but not the grape seeds.

The grape stems should be removed, otherwise the wine will be bitter.

Sweetened, yeast, relatively closed environment fermentation.

10 kg of grapes, 1 kg of sugar, 5 grams of yeast mix well and dissolve and ferment.

The fermentation temperature is 25-35 degrees, and the fermentation period is 30 days.

For the first 10 days, exhaust every day.

After 20 days, the skins and seeds are filtered out, and then they settle for a few days.

Home-made wine can be made without sugar, but the resulting wine has a low alcohol content and is not easy to preserve. Sugar fermentation can achieve 16 degrees of alcohol, pay attention to hygiene and control the fermentation temperature, and the wine tastes very good.

Theoretically, yes, the distillery is unsweetened, and the dry red with a very low sugar content of the appropriate alcohol content is obtained. However, it is difficult to buy specialized wine grapes and do not have the equipment and processes of the winery.

Yes, but you can drink it for a long time.

Ordinary glucose is divided into about 10, which can produce 5 degrees of wine, and it is boring to drink.

Adding sugar is actually adjusting the alcohol content to a suitable degree, and it is produced by natural fermentation, and the taste is better.

It's not bad for money, of course it's good to add honey.

With the addition of alcohol, the taste is extremely poor, although cheap. That's what irresponsible small distilleries do.

You're talking about dry red wine.

Of course, one of the processes involved in making wine is the "effort" to separate the sugars from the wine. If you add sugar, wouldn't it add to the snake?

To make the best wine, it's best not to put sugar, but the grapes need to be of good quality.

If you eat grapes, you can do without adding sugar.

The transformation process of wine is the process of converting sugars into alcohol, and there is yeast as a medium in the middle.

No way. The effect of adding sugar to making wine is to increase the alcohol content. Generally, every 17 grams of sugar added to grape juice can be increased by one degree. Home-made wines use wild yeast to break down sugars in grapes and convert them into alcohol.

It can also be without sugar, but it affects the shelf life, and liquor can be added to extend its shelf life. In addition, wine is the only alkaline wine in the wine category, and there are no acidic substances, but the wine contains tartaric acid, malolactic acid, etc., which are the reasons for the rich taste of wine. Homemade wine is sweetened because there is not enough sugar in the grapes, and sugar is added to ensure that enough alcohol is converted into the wine so that the wine does not spoil and spoil.

If possible, it is best to add honey. You can also add a little liquor, but it must be very little, because the grapes will ferment themselves, and after fermentation, they will decompose a part of the alcohol, so if the liquor is too much, it will feel particularly unpleasant when drinking, and if you choose mountain grapes, then add more honey to make the wine sweeter and can also play a viscous role. Not to be sparse.

Usually we drink the wine we bought, and you will find that the good wine will hang in the glass.

If you don't go for sweetness. Of course, it can be done without sugar.