How to make wine
4hw.com.cn: in the autumn, when a large number of grapes are on the shelves, many families will purchase a lot of them. Besides eating, they will make some wine by themselves. The wine made by themselves is better than that bought. If you don't know how to make wine, let's have a look at it with Xiaobian!
How to make wine
Choose a deep purple grape. The darker the skin, the redder the wine. Select fresh and naturally mature grapes, the proof of the green base is fresh, if dry, it is not fresh. There should be no spots on the grape skin.
Remove the moldy and rotten grapes, wash the whole bunch twice in clear water, and remove the sundries floating on it. Don't wash off the white things on the grape skin. It has a lot of wild yeast on it, which is mainly used to ferment wine.
Cut off the cleaned grapes one by one, pick out the washed grapes and the ones with their stems falling off and water entering, and dry the remaining grapes.
Prepare a clean and waterless basin. Crush the grapes one by one, sprinkle with sugar and mix well. The ratio of grape and white sugar is 10:3. If you don't want to be too sweet, you can put less sugar. The basin must be free of oil and water. When pinching grapes, wash your hands and dry them, or wear gloves once.
Put the mashed grape pulp into a clean vessel without oil and water for fermentation. Do not fill it up. Leave a third of the space for fermentation. Do not tighten the lid too tightly, because a large amount of carbon dioxide gas will be produced during fermentation. If the lid is too full, precious wine juice will overflow. If the lid is tightened too tightly, bottle explosion may occur. In addition, grape fermentation also needs a small amount of oxygen.
Put the fermenter with the grapes in a cool and ventilated place, and it will start to ferment in about 24 hours. After fermentation, use chopsticks to press the grapes floating on the surface every day. One is to let in some air, and the other is to ferment more evenly.
Generally, wine fermentation needs 6-8 days at room temperature. For example, it needs 6 days in summer and 8 days in autumn in Beijing. When there are few bubbles in the fermenter, and there are basically only grape skins and seeds without color left. When the tasting liquor has no sweetness, the alcohol fermentation is completed.
When the alcohol fermentation is finished, filter it with stockings or fine gauze, discard the grape skin, seeds and dregs, and put the juice into a clean container, which can be a glass bottle, a mineral water bottle, etc. There should be 1 / 10 space in the container, and the cover should not be screwed tightly. Put it in the shade.
At this time, the wine juice is turbid and the color is not good-looking, but it has the taste of dry red wine. When the temperature is more than 22 ℃, wine will generally produce a second fermentation, the second fermentation is mainly malic acid lactic acid fermentation, no longer produce alcohol. In the two fermentation there will be a small amount of white and delicate bubbles rising. Two to three weeks later, the second fermentation is basically completed, and the liquor becomes clear. But an egg white can make the liquor clearer. Use the siphon method to pour the liquor into other containers, fill them up as much as possible, and screw the lid tightly. At this time, the wine is called grape wine, which is completely dry red wine.
The alcohol degree of the wine made by this method is about 15 degrees. If you like the wine with higher degree, you can add some white wine slightly.