Methods of making wine?

Methods of making home-brewed wine, wine made from green grapes is called white raisin wine; wine made from red or purple grapes is called red raisin wine.

I. Preparation before making wine;

1. Containers and tools: large-mouthed bottles; wine bottles; cork or rubber stoppers. Glass bends; rubber tubes; or plastic tubes; gauze, glass rods.

2. The tools used for winemaking must be ceramics, non-toxic plastic, glassware, etc.; do not use iron and other metal products. Because after the wine and iron contact, the wine will become black and tasteless; lead and zinc toxicity will damage human health.

3. Disinfection of containers: all utensils should be washed with boiling water.

4. Selection of raw materials: the grapes used for winemaking must be fully ripe, and green fruit, diseased fruit and rotten fruit should be eliminated.

II. Fermentation

1. Principle of the juice of glucose and fructose through fermentation, to produce ethanol and carbon dioxide.

2. Procedure: grapes - de-stemmed ----- crushed - pre-fermentation ----- post-fermentation.

3. De-stemming: remove the grape berries from the clusters, because the stems contain more tannins, and if fermented with the stems, it will bring astringent flavor to the wine.

4. Crushing: Place the de-stemmed grapes in a double layer of clean gauze and squeeze them by hand to rupture the skin layer of the grapes and let the juice flow out. When brewing white wine, only take the juice fermentation, peel residue discarded, brewing red wine, the juice can be fermented together with the peel.

5. Fermentation is the key to winemaking, and whether it is good or bad will determine the success or failure of winemaking. Fermentation can be divided into pre-fermentation and post-fermentation. Pre-fermentation, also known as the main fermentation, is to make glucose and fructose into alcohol, from the beginning of fermentation to the liquid surface scum sinking, no longer occurring bubbles, there is a smell of wine that is considered complete. There are two types of pre-fermentation: open and sealed.

The most common type of fermentation for home use is open fermentation. In the fermentation container mouth covered with a layer of gauze, the fermentation of carbon dioxide can be directly from the gauze gap in the overflow, the liquid temperature by the temperature regulation is not easy to rise very high. But the disadvantage is that alcohol and aromatics volatile.

The other is sealed fermentation: in the container mouth on the upper end of the fermentation plug, so that the fermentation of carbon dioxide through the fermentation plugs scattered. The advantage of sealed fermentation is that the alcohol and aromatics are less volatile.

It is important to note that when the grapes are crushed and placed in the fermentation vessel, 1/3 to 1/4 of the space should be left so that the fermentation liquid does not expand and spill out. In addition, the dominant factor affecting fermentation is the reproductive activity of the yeast.

For home brewing, there are 2 main factors that affect fermentation: sugar content and temperature. First of all, you should choose raw grapes with high sugar content; if the grapes have low sugar content, you can add some sucrose after 2~3 days of fermentation when the sugar has been mostly consumed. To increase the nutrition of yeast, and at the same time can increase the alcohol. The higher the alcohol content, the more unfavorable it is to the occurrence of stray bacteria. The temperature of 25~30 degrees Celsius is the most suitable temperature for yeast activity. After the crushed grapes are placed in the container for 24 hours, foam occurs on the liquid surface and fermentation becomes started,. If fermentation with skin, the skin residue floats on the liquid surface. When the temperature exceeds 30 degrees, the alcohol is easy to volatilize, must be immediately placed in the shade to cool down the fermentation.

The fermentation of the liquid surface produces a thick scum, isolating the discharge of carbon dioxide and oxygen into; not conducive to the dissemination of heat, but also harmful to the propagation of bacteria, affecting the normal fermentation. Therefore, it should be stirred several times a day with a glass rod.

Post-fermentation: After the fermentation is completed, the original wine is filtered through gauze to remove the dregs, and the original liquid is bottled for post-fermentation. The purpose of post-fermentation is to make the raw grape flavor of the original wine disappear. The purpose of post-fermentation is to make the raw grape flavor of the original wine disappear, and the wine has a mellow and rich aroma. And gradually clarify and transparent.

After the post-fermentation wine in the fall, the bottle should be changed in the winter of that year, and the bottle should be changed in the following spring, fall and winter. The method of changing bottles is; firstly, the empty bottle is sterilized by practical alcohol; or put in boiling water and soak for 20 minutes. With a siphon tube to the original bottle of wine into the empty bottle; to be the original bottom of the bottle when the dregs of the movement immediately stop siphoning, so as not to bring the dregs into the empty bottle.

Also note; the empty bottle must be filled to the brim with wine, leaving no empty space, so as not to bring in airborne stray bacteria into the bottle. Then cork the bottle with a cork. Seal.

Three. Calculation of sugar and alcohol addition:

1 Sugar addition: home winemaking should try to increase the alcohol content of the original pre-fermented wine to avoid wine disease. Due to the limitations of yeast activity, the alcohol content of home wines generally only reaches 12 to 13 degrees. To achieve this level of alcohol content, the sugar content of the grape must reach 22 degrees. If the sugar content of the grapes is lower than 22 degrees, it is necessary to add sucrose fermentation, the basis and calculation of sugar:

Where 17 grams of sugar per kilogram of grape juice, after fermentation can increase the alcohol content by 1 degree. If the need for grapes in the original juice to reach 13 degrees of alcohol, you need per kilogram of grape juice containing sugar 13 X 17 = 221 grams. This value is equivalent to 22 degrees of sugar in the original juice of grapes, in practice, most of the grapes do not reach this level of sugar, so the need to add sugar fermentation.

Home brewing is not possible to use instruments to determine the amount of sugar, only by experience, the general sugar content of about 14 degrees of grapes to eat when feeling the sweetness of the class is still available. To the feeling of the fingers, grape juice sticky hands of grapes; sugar content in about 17 degrees. These cases are required to add sugar.

So a kilogram of grape juice with sugar = 221 - grape juice sugar rate X 1000

Example: If the original grape juice contains 14 degrees of sugar (14 grams / 100 milliliters), to be fermented alcohol 13 degrees, should be added to the fermentation of how much sugar? 221-14/100 X 1000=81g

That is to say: the grape juice containing 14 degrees of sugar, add 81 grams of sugar to participate in the fermentation, in order to obtain 13 degrees of alcohol raisin wine.

2. Calculation of adding alcohol

Because the raisin wine with 13 degrees of alcohol is still not easy to keep, so add food or (medicinal alcohol) after the completion of pre-fermentation. It is adjusted to 16 degrees. The formula for adding alcohol is as follows:

The amount of alcohol to be added = the amount of original alcohol to be added X the volume of the original wine (liters) / the number of alcohol used - the number of alcohol in the finished product

Example: the existing 13-degree juice of grapes, 10 liters; want to make 16-degree wine, how many liters of 96-degree alcohol need to be added?

Alcohol = (16-13) X 10 liters / (96-16) = 0.375 liters

Wine blending;

After a period of storage; has been clarified and matured, you can be blended, according to your own style of blending. Blending can be done by pouring out a small amount of the original juice to dissolve the sucrose, and then introducing this sugar solution into the original container, never using water to dissolve the sugar. Whether you add sugar or alcohol, the mixture must be filtered before it is bottled and sealed for drinking at any time.

--------------------------------------------------------------------------------

Homemade Wine Craft

In recent months, I acquired some homemade wine crafts from the Internet. Wine method, then follow the gourd to draw a gourd at home to open a small-scale winery, continuous brewing five batches, the taste and color are comparable to the market sales of high-grade wine. Now I will introduce my specific methods to friends who like wine:

One, the preparation of tools: home brewing wine tools are very simple, I use the tools include capacity of 10 liters of medical wide-mouth bottles four, the old wine bottles, Coke bottles more than ten, plastic or stainless steel spoon, plastic funnel a plastic siphon (1.5 meters long, can be purchased in the market to sell goldfish) one, filtering A nylon sock for filtering residue.

Two, buy raw materials: we are not here in the grape production, but the wholesale market is always a constant supply of grapes from abroad, which to "Jufeng" varieties, the price is currently about 2 yuan per kilogram, it is said that after the fall when the price of just listed 1 yuan per kilogram. Buy grapes to choose those ripe, full, no disease, the darker the color of the skin the better.

Three, cleaning grapes: If you buy grapes locally and know that they were not sprayed with pesticides before harvest, this process can be eliminated. In order to rest assured, I still have to wash the grapes: now the grapes are packaged in plastic bags and put into plastic boxes, each box of 5 kg or so, after the transport to the home, the grapes from the plastic bag poured into the plastic box, remove the freshness agent, and then the plastic box containing grapes into the pool (I use the home bathtub) in the immersion, immersion, can be shaken several times the plastic box, two hours after the water is clean, and then with clean water. After two hours, drain the water and rinse with clean water. Then put the plastic box in a ventilated place to control the water.

Four, crushing bottling, the first fermentation: crushing method is very simple, is to pick the grapes from the stalk, three, five together in the hand, and then put his hand into the wide-mouth bottles, the grape skin can be clenched broken. Take care that the bottle is not filled to the brim, and stop at two-thirds. The alcohol in the wine is produced by the sugar in the wine under the action of yeast. If you prefer a higher alcohol content, you can sprinkle in sugar or honey a few times in between. I add sugar in the proportion of 10 kilograms of grapes and one kilogram of sugar, and the wine comes out at about 10 degrees, similar to the dry red sold in the market. After bottling the grapes, cover the bottles (not very tightly, as long as no dust gets in) and put them in a warm place to wait for the grapes to ferment naturally. There are natural yeasts on the skins of the grapes, so we don't have to think about fermentation strains.

Homes in the Northeast are heated, and the room temperature is around 18°C, which is a good room temperature for making wine. Generally speaking, 24 hours after bottling can be observed in the bottle bubbles appeared, later it will be found in the grape juice precipitation, grape skin floating, foam gradually increased. At this point, stirred twice a day with a spoon, the exposed grape skins pressed in, so that the grape skins get a full soak of grape juice.

Five, slag, liquid separation, secondary fermentation: after 5 to 7 days, the fermentation gradually turned flat, the grape skins floating above, the color from dark to light, grape seeds and most of the residue of the grape meat sink to the bottom of the bottle, at this time should be the residue and the separation of wine. The specific method is to first use the siphon to suck out the wine in the middle, and then put the residue into the nylon stockings, squeeze by hand from light to heavy, and then wring like wringing clothes, so that the residue in the wine in the basic flow of clean. Finally, mix all the liquor together and put it into wide-mouth bottles to continue fermentation. At this point the wine is very cloudy, you can not mind.

Sixth, filtering and clarification: the second fermentation time is about a week, at this time the wine has been clarified, and no longer rise bubbles. At this point, you can filter the wine in the bottle once: use a siphon to suck out the top of the wine first, then filter the part containing residue and wine mud, and put it into the bottle to rest. If you want the wine to be crystal clear, you can further clarify it with an egg. To do this, crack an egg (one egg for 10 liters of wine) into a small hole, pour the egg white into a large bowl (you don't need to pour it very well, you can fry an egg for the rest of the wine), beat the egg white with chopsticks, don't be afraid to beat it for at least ten minutes, so that the bowl is full of egg white foam. After that, use the liquor to wash the egg white foam into a wide-mouth bottle, use a spoon to stir the liquor in the wide-mouth bottle well, and then let it rest for two weeks.

Seven, storage and drinking: after resting the clarified wine, it is best to put it into small bottles for storage. An old 1.5-liter wine bottle is ideal, as is a 2.25-liter plastic bottle of "Coke". Bottles should be filled to the brim and capped tightly, but placed in a cooler place at home (the ideal storage temperature is said to be 13 degrees Celsius). Whenever you want to drink it, take out a bottle and it is recommended that you drink half a kilo every evening. The wine made according to this method tastes almost the same as the dry red on the market, and if you entertain female guests, you can add some sugar or honey to it, enough to intoxicate the lady in sweetness.