How to make wine? How to make wine?

1. Clean the main fermentor (i.e. glass jar, etc.). ) thoroughly, control dry.

2. Take grapes, remove pedicels, pick out rotten grape beads, shriveled grape beads, particles with white hair and long hair, and remove all immature small particles.

3. Wash your hands, crush the grapes and pour them into the container. Generally, a large funnel can be used. If the quantity is relatively large, family members can be mobilized. Some people remove the selected particles, others crush them and bottle them to improve efficiency. I watch TV or listen to music at home, and it takes me three hours to beat. According to this time, I can infer the number of people you need or the number of people who buy grapes. Depending on the quality of the grapes, it can be operated for several days. If the quality is good, it can be divided into several days.

4. First, according to the size of the bottle, sprinkle some dry yeast on the bottom of the bottle (40kg bottle is about 1g). When the grapes are filled to about 75% of the fermentation tank capacity (8-65,438+0 cm from the bottle mouth), stop filling grapes, find a bowl of warm water with a temperature of about 35 degrees after filling, put a small bowl in the middle, take about 4-5g of dry yeast (take a 40kg bottle as an example, please increase or decrease the amount of yeast according to the capacity), mix with two teaspoons of grape juice, and observe the yeast activation within 10 minute. Generally, a film with a thickness of 2-3 cm is regarded as successful yeast activation. Then, pour the activated yeast into the bottle and stir it evenly with clean hands or wooden bamboo utensils. Be sure to stir evenly, otherwise the fermentation will not be sufficient. Put the lid on, but don't tighten it completely. During the fermentation process, a large amount of carbon dioxide gas will be produced. If it is too full, precious wine juice will overflow. If the lid is screwed too tightly, the bottle may explode; In addition, grape fermentation also needs trace oxygen. After many years of repeated experiments, this process can be compacted with food-grade plastic wrap, clean plastic bags around the bottle mouth to find a notebook or a heavy object with a certain weight. During the fermentation process, carbon dioxide and oxygen naturally breathe with the bottle mouth, or comrades with conditions can go to a treasure to buy glass bottles or single-valve stainless steel bottles. But if the production process is excellent and the time is enough, any available fermentation vessel can make good wine. Winemakers who have returned to Europe for hundreds of years are aged in the most primitive oak barrels. Until today, the annual collection series of first-class manors in France, Germany, Spain and other countries still use the ancient technology of aging in oak barrels. However, with the changes of the times, some careful owners gradually discovered that not all grapes are suitable for aging or secondary fermentation in oak barrels. On the contrary, the strong tannin taste of some new wines in those years will overwhelm the original aroma of this grape. I personally agree with this. For homebrewers, not all varieties are suitable for adding oak chips or oak powder after secondary fermentation and clarification. Some grapes are naturally fragrant because of the differences in varieties and climate. It is unnecessary to add too many pieces of oak. For new brewers, it takes several years to accumulate experience by adding oak.

5. Put the fermentation tank with grapes in a cool and ventilated place. After the grapes are put into the fermentor, they will start to ferment within about 12 hours, which shows that there are many bubbles in the grape juice.

6. After the fermentation starts, press the grape skin into the wine with a wooden stick or chopsticks, 2 to 6 times a day, and then cover it. (It is best to wash your hands after repeated experiments, because the temperature of your hands is around 35℃, and you can directly contact the temperature of the fermentation center. At this time, you need to insert a thermometer in the center. Generally speaking, the fermentation temperature should not exceed 30℃. If the temperature of the fermentation center is tested by hand, it is necessary to roll and stir, which is the process of heat dissipation. The number of reactions in the brewing process is not a formulaic death number, but depends on personal situation and equipment. Does it fit your container? Is it suitable for the accessories you added? These are all big question marks, and only through practice can we get the truth. )

7. Within one or two days after the start of fermentation, add rock sugar or white sugar equivalent to 1/20 of the weight of the fermented grapes, such as 10 kg of grapes and add half a catty to 1 kg of sugar (see table), and soak the sugar in the grape juice and stir evenly. The function of sugar is to improve the alcohol content, which is easy to age and stored for many years. 3-4 days after the start of fermentation, add crystal sugar or white sugar equivalent to 1/20 of the weight of fermented grapes, that is, the total weight of sugar released twice is110 of the weight of grapes, and soak the sugar in the grape juice and stir evenly. Remarks: Sugar can be added after vigorous fermentation, either once or in batches to prolong fermentation time and control fermentation temperature. As for sugar or no sugar, sulfur or no sulfur, there are several factions in the brewing industry at present, so we won't argue who is better. Let time test it. It's just that there is no problem with fine brewing at present, and it must be established whether it is added or not. I will make a practical summary at the end of the article.

9. Generally, wine fermentation takes 6-8 days at room temperature, about 6 days in late summer and about 8 days in autumn. When there are few bubbles in the fermentor, only colorless grape skins and grape seeds are left, alcohol fermentation is completed under the condition that the wine is basically not sweet.

10. After alcohol fermentation is completed, you can choose whether you need secondary fermentation according to your personal situation. You can buy a sophisticated ph test paper or an experienced mouth to taste. Basically, two rounds of acid are needed, but this is only taken orally, and the specific parameters are harsh. Don't be too demanding. Is 2 rounds better than 1? First of all, it is necessary to understand that the role of the second round is the transformation of acid. If the grapes themselves are not sour, they will not start the second round. On the contrary, some wines with insufficient acidity 1 round need to be blended twice to supplement the acidity. After 1 round, if it is unnecessary or unconditional for 2 rounds, try to taste wine by yourself every day, that is, don't separate the skin from the residue first, because the soaking time determines the final taste of the finished wine. Large wineries have their own sommeliers to decide when it is suitable to separate and fill. I personally summed up many years of experience and combined with the characteristics of various grapes to sum up some experiences. Grapes with low maturity can use additives or oak to improve tannins or colors. However, it is unscientific to ferment grapes with particularly good maturity (as shown in the two pictures in the third paragraph) for one week before separating them, because tannins and other substances still exist in the peel and seeds. Most of the materials translated by some foreign manors are hundreds of years old. The winemaking technology at that time was different from that of grapes at that time. Perhaps the grapes were not very good at that time, so some winemakers would worry that some non-inferior tannins would enter the wine with the soaking time, leading to an increase in bitterness. Therefore, the separation time of skin inspection should be determined according to the quality of grapes. I define the separation time as elasticity, and then taste it frequently from 1 week to 1 three weeks later. I feel that the tannin and color are moderate and upper, and the taste is not too bitter.

Firstly, the wine juice is poured into the secondary fermentor by siphon method, and then the remaining grape skins, seeds and grains are filtered by silk stockings or fine gauze, and the filtered wine juice is also mixed into the secondary fermentor. Throw away grape skins, seeds and distiller's grains (if you have extra utensils, especially those weighing more than 100 kg, years of experience tell me that the aged skins are richer in tannins, but have the fishy smell of wine mud and the special aroma of distiller's grains. If you have a special hobby, I suggest you continue to be old-fashioned Note that the secondary fermentor has a gap of110, and the cover should not be screwed too tightly. Put it in the shade.

1 1. At this time, the wine juice is turbid and the color is not good, but it tastes like dry red wine. When the temperature is higher than 20 degrees, wine will generally produce secondary fermentation, mainly malic acid-lactic acid fermentation, which will not produce alcohol.

12, a small amount of white and delicate foam will rise in the second fermentation. After two to three weeks, the secondary fermentation was basically completed, and the wine became clear (but it was not as clear as the wine bought, because no clarifier was added). Siphon wine into other containers, and the lid is screwed to death. The wine at this time is called grape original wine, which is completely dry red wine. Throw away the remaining sediment (dead yeast mud, etc.). ).