How to make wine?

Four medical wide-mouth bottles (capacity10l), an old wine bottle spoon, a plastic funnel, a plastic siphon (length1.5m), a filter screen or a nylon stocking.

Step 2 buy grapes brewed at home

The riper and fuller the grapes you buy, the better. Choose a disease-free one, and the darker the skin, the better.

Step 3 Wash and dry the grapes

When cleaning grapes, don't use any detergent or wipe. Rinse repeatedly with clear water to remove floating soil and weeds, and then dry in a ventilated and cool place to avoid exposure to the sun.

4, grape crushing and bottling

The method of squeezing grapes is very simple, that is, picking grapes from the stems, putting three or five grapes together in your hands, and then putting your hand into the jar to break the skins of the grapes. Be careful that the bottle can't be full, and it will stop in two thirds. The ratio of grape to sugar is 10: 1. If the ratio of rock sugar is 10: 2, cover the bottle cap after bottling, but don't close it tightly. Put it at room temperature of 18℃ and wait for the grapes to ferment naturally.

5. The first fermentation of grapes

Generally speaking, bubbles can be observed in the bottle 24 hours after bottling, and then it is found that the juice in the grapes precipitates, the grape skins float and the bubbles gradually increase. At this time, stir with a spoon twice a day, and press the exposed grape skin in to make the grape skin fully soaked in the grape juice.

6, grape residue, liquid separation

After 5~7 days, the fermentation gradually leveled off, the grape skin floated on it, and the color changed from deep to light, and the residue of grape seeds and most grape meat sank to the bottom of the bottle. At this time, the middle wine is sucked out by siphon, and the residue is squeezed by gauze or nylon stockings, so that the wine in the residue basically flows out. Finally, the wine is mixed together and put into a jar to continue fermentation.

7. Secondary fermentation of wine

Before the second fermentation, the liquor is very turbid, so don't mind. After about a week, the wine was clear and no bubbles appeared.

8, wine filtration clarification

After the second fermentation is completed, the wine in the bottle is filtered for the first time: firstly, the wine on it is sucked out by siphon, and then the part containing residue and wine mud is filtered and put into the bottle for standing.

9. Wine storage and drinking

The filtered wine can be drunk. In order to improve the quality of wine, it is best to store it in small bottles. Cover and seal, and store at 14- 17 degrees Celsius (Celsius) for as long as possible. It is effective to choose an open porcelain container when making wine.