Brewing method

Homemade wine is very simple. It was brewed last year. It's good. Absolute 100% original red wine. When I made wine last year, red grapes were only 70 cents a catty, and they tasted like dry red. The alcohol content is about 13 degrees. \x0d\ wine has many benefits to the body, which has been scientifically proved. If you brew your own wine, it tastes good and saves money (one catty is less than that in 2.5 yuan, and five catties of grapes can brew four catties of wine), you don't have to worry about the chemical composition. Besides, it's better to drink your own wine. \ x0d \ x0d \ It's easy to make your own wine. We can adjust measures to local conditions and pay attention to hygiene. The wine brewed according to the method I introduced belongs to dry red wine, which is generally more mellow than the bought dry red wine. \x0d\\x0d\ It is best not to wash the grapes you bought, because indigenous fermentation depends on wild yeast microorganisms attached to the surface of grapes. If you want to wash it, you must never wash it by hand or brush, let alone use detergents, potassium permanganate and other disinfectants. It is necessary to ensure the survival of microorganisms to the maximum extent. \ x0d \ x0d \ grapes are not washed in industry. Many large wine companies have their own grape plantations, and the use of chemical fertilizers and pesticides is prohibited. It is really difficult to ensure that grapes on the market do not use pesticides, but as far as I know, ordinary fruit farmers are also very taboo to spray pesticides directly on grapes, because this will form spots on grape skins and shorten the shelf life of grapes. If you are really uneasy, you can rinse it with water. ) \x0d\\x0d\ Then tear the grapes as much as possible with clean hands, knead them, and can them with belt seeds. Pulverized by a pulverizer in industry. The traditional French method is to hire a beautiful young girl to climb into the grape barrel and crush the grapes with her feet. There are also juicers in industry to extract grape juice and only ferment grape juice. \x0d\\x0d\ If white wine is brewed, white grapes should be squeezed out of the grape juice quickly to prevent the skins and seeds from turning red when immersed in the grape juice. \ x0d \ x0d \ brew your own wine, without adding starter, preservative and clarifier. Domestic wine uses wild yeast to decompose the sugar in grapes into alcohol, and adds some sugar to improve the alcohol content. Generally, the shelf life does not exceed two years, so you should drink it up within two years after you become drunk. Here's how to make wine. \x0d\\x0d\ 1: Tools needed for brewing: \x0d\\x0d\ 1, main fermentor. It is recommended to use glass jars, glass jars, glass bottles, ceramic jars, stainless steel bottles, or plastic bottles that can tolerate alcohol and are harmless to people, regardless of size. \x0d\\x0d\2。 Secondary fermentation container and wine container. You can use empty wine bottles, beverage bottles, mineral water bottles, etc. \x0d\\x0d\3。 A thin plastic tube. Used to pour the wine out of the fermentation container by siphon after the fermentation is completed. \ x0d \ x0d \ 4, sticks or chopsticks. Used to stir grape skins and grape juice during fermentation. \ x0d \ x0d \ 5. Silk stockings or veils. Used to filter wine juice. \x0d\\x0d\ Second, the material: \x0d\\x0d\ very simple. The main ingredients are ripe and dark grapes, such as Kyoho and rose fragrance under amateur conditions. The auxiliary material is crystal sugar or white sugar. The weight ratio of grape and sugar used for fermentation is 10: 1. \x0d\\x0d\ III。 Process: \ x0d \ x0d \ 1. Clean the main fermentation tank (i.e. glass tank, etc.). ) thoroughly, control dry. \x0d\\x0d\2。 Before ripening 15 days, take 750g of medium-sized purple grape, remove the pedicels, pick out rotten grape beads and shriveled grapes, soak them, then rinse them and dry them until there are no water drops on the surface. Don't rub it with your hands when washing, because when fermenting, you should use the frost on the grape skin (there are a lot of wild yeast on it) for fermentation. \x0d\\x0d\3。 Wash your hands, crush the grapes, squeeze the grape meat into the main fermentor, and then put the grape skins into the fermentor. Don't throw away the grape skins. First of all, there is wild yeast on the grape skin, which can start natural fermentation. Second, wine needs the color of grape skin. \ x0d \ x0d \ If the fermentor is small, you can squeeze one grape at a time; If the fermenter is large, you can grab three or five grapes at the same time, put your hand into the container and crush them, and then let go of the broken grapes. \x0d\\x0d\4。 When the grapes are filled to about 70% of the fermentor capacity, stop filling grapes and cover them, but don't tighten them 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. \x0d\\x0d\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. \x0d\\x0d\6。 After the fermentation begins, press the grape skin into the wine twice a day with a wooden stick or chopsticks, and then cover it. \x0d\\x0d\7。 Within one or two days after the start of fermentation, add crystal sugar or white sugar equivalent to 1/20 of the weight of fermented grapes, such as 10 kg of grapes and half a catty of sugar, and soak the sugar in the grape juice and stir evenly. The function of sugar is to increase the alcohol content. Generally, it can be improved by adding 17 g sugar per liter of grape juice. \x0d\\x0d\8。 Three to four 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 put twice is110 of the weight of grapes, and soak the sugar in the grape juice and stir evenly. \x0d\\x0d\9。 Generally, wine fermentation takes 6-8 days at normal temperature, such as 6 days in summer and 8 days in autumn in Beijing. When there are few bubbles in the fermentor and only colorless grape skins and grape seeds are left, the alcohol fermentation is completed when the wine is basically not sweet. \ x0d \ x0d \ 10。 After alcohol fermentation is completed, firstly, the wine juice is poured into the secondary fermentor by siphon method, and then the remaining grape skins, seeds and grains are filtered out by silk stockings or fine gauze, and the filtered wine juice is also mixed into the secondary fermentor. Throw away grape skins, seeds and grains. Note that the secondary fermentor has a gap of110, and the cover should not be screwed too tightly. Put it in the shade. \ x0d \ x0d \ 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 22℃, wine will generally have secondary fermentation, mainly malic acid-lactic acid fermentation, which will not produce alcohol. \ x0d \ x0d \ 12, a small amount of white and delicate foam will rise in the secondary 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.). ). \ x0d \ x0d \ If you don't drink it right away, you can add a little highly tasteless white wine (such as Erguotou) to the wine and store it in the refrigerator. Adding liquor can improve the accuracy of liquor and prolong the storage time. This kind of wine can generally be preserved for two years. However, if the quality of the brewed wine is high and the alcohol content is high (as high as 15), it can stand aging without adding liquor. \x0d\\x0d\ IV。 Note: \ x0d \ x0d \ 1. All kinds of containers must be cleaned. During brewing, grapes should not touch oil, iron, bronze, tin, etc. But they can touch clean stainless steel products. \ x0d \ x0d \ 2。 During the fermentation period, the lid of the fermentation tank shall not be closed to prevent explosion. \x0d\\x0d\3。 Don't put too much sugar, it will affect the fermentation process and produce unwanted ingredients. If you want to drink sweet wine, you can add sugar when you drink it after fermentation. \ x0d \ x0d \ 4。 Although the wine is delicious, we should pay attention to moderation. \ x0d \ x0d \ Is it easy to brew dry red wine? According to my method, I promise you can make delicious wine!