The practice of wine and the practice of grape vinegar.

Main grape 5000g sugar 700g assistant winemaker 1.

step

1. Grapes should be dark purple and ripe. The color of the finished wine is determined by the color of the grapes themselves. The local area didn't buy grapes for wine making, so it was made of Jufengjia grapes. Cut it off the rope in twos and threes with scissors. Wash it several times first, and then soak it in clear water for about two hours. It is recommended not to remove the white layer on the surface of grapes, which is a natural starter.

2. When the control is almost over, it begins to cool, and the grapes are very cool and dry. Turn on the fan in summer and it will soon dry.

3. It is best to use ceramic or glass containers and clean them thoroughly in advance. Grapes began to be planted, one by one, pedicled and pressed into a jar.

4. One or two grapes, sprinkle with a layer of sugar. The ratio of grape to sugar is about 10: 0.7. Grapes can't fill the whole container, so there must be a gap on it, because it needs fermentation.

5. Do all this well.

6. Seal it to prevent insects from entering.

7. Then, turn it on and stir it once a day or two. The next day, it looked a little bubbly. At this time, the smell is still the smell of grapes. The speed of fermentation has a great relationship with temperature.

8. What it looked like on the third day. At this time, the fermentation begins, and you can smell the faint wine when you open the seal.

9. The fourth day.

10. Day 5. The basic epithelium is separated from the meat, and the hair is much higher than before. The weather in July has been fermenting for ten days. At the peak of fermentation, you can hear the sound of fermentation in the container as soon as you get close. If it is a glass container, you can see the skin and seeds rolling up and down inside. The sound is low, and when it is gone, the liquid can be poured out.

1 1. You have all the tools you need to pour wine at home. Try to avoid using iron tools, such as spoons, gloves, ladies' stockings, filters and bottle caps as funnels. Except socks and gloves, try to disinfect them with boiling water before use. You don't need to pour the wine for the first time, because there is too much carrion in it, and it will soon be blocked. Mainly used for the second or third pouring.

12. Spoon the liquid into the big bottle, squeeze the last skin and rotten meat seeds with stockings, throw them away, and put the remaining liquid into the bottle. This is what it looks like six or seven days after pouring. The liquid just poured out is a little pink. Look carefully, the rotten meat at the bottom has sunk to the bottom. And the color gets heavier and heavier with time. The wine poured out for the first time can't fit in the container, and the cap of the bottle is not tight. Someone has to leave a gap, because wine will produce bubbles when it is fermented for the second time.

Every month or so, I pour wine twice. At this time, all I need is a funnel and a strainer. I pour it with a bottle. Very clear. Keep one and throw it away. Just turn it upside down three or four times, and there will be no padding in it.

13. This is the wine brewed in July of the lunar calendar. It was poured three times in just two months, and it was very clear, and the color was not so light. When the wine is ready, you can drink it for two to three months, but the best drinking time is six months later.

grape vinegar

material

Grape 4 kg, sugar 1 kg.

working methods

1. Wash and dry the grapes, and mash the koji.

2. Crush the grapes with stalks and skins, mix them with sugar and put them in a jar.

3. Cover the jar. It only takes one week in hot weather and two weeks in cold weather to turn it into grape champagne.

4. Add cold boiled water to the pot, which is about eight to nine minutes full. Turn on the mixing every day, and it will become grape vinegar in about two weeks.

Reminder:

1. grape vinegar can be used as vinegar mother, and can also be used as vinegar mother when brewing other vinegars.

2. The filtered grape champagne is best stored in the refrigerator to avoid gas explosion when placed outdoors.