Traditional Culture Encyclopedia - Traditional virtues - How to make your own wine?

How to make your own wine?

Question 1: How to make wine? Traditional rice wine, which is Shaoxing wine.

Production method:

1, bubble rice. Choose better glutinous rice or rice and wash it; Soak in ordinary cold water for 8- 10 hour and drain for later use.

2. rice. Put the drained rice into a pot and steam until it is 90% cooked. Remove from the fire. Rice is required to be steamed until it is hard outside and soft inside, without sandwich, loose and non-sticky. Don't lift the lid immediately after cooking, put the rice in the pot and take it out when it is almost cold. Take a break after cooking; Then spread out the vegetables and air them below 28℃.

3. Pre-fermentation. Pour the prepared water, culture koji and medicinal liquor into the jar and mix with the steamed rice evenly, cover it, dry it at room temperature in summer, put it on the heater or in front of the stove in winter, and the rice will become soft and sweet in about 3 days, then stir it with chopsticks, and wine will ooze out. At this time, the temperature in the tank reaches about 23℃, and the early fermentation can be stopped.

Step 4 squeeze. Put the pre-fermented raw materials into a clean cloth bag, press boards and heavy objects on it, and squeeze out the wine.

5, frying wine (heating sterilization). Put the pressed white wine into a pot and steam it (any kind of steamer can be used), and stop heating when the temperature in the pot rises to 85 degrees.

6. filter. Make a cloth bag with bean bags, pour the steamed wine into the bag, filter and store the filtrate.

7. seal. Put the filtrate into a clean jar, wrap the jar mouth with clean kraft paper, then seal the jar mouth with straw or rice husk and mud, then put the jar in a suitable place, and you can open the jar for drinking after more than two months.

-Generally, yellow rice wine manufacturers have Suzhou bagged Xiaoqu, and yellow rice wine is usually used after crushing Daqu.

You add that raw rice is used to make wine, which is the practice of raw wine. There are many related contents. Please click here to search: zhidao.baidu/...581937. There are many questions about draft wine.

Do you know how to make sake songs in rural areas? Steamed rice or coarse grains are fermented, dried and crushed for later use. If the quantity is small, it is recommended not to do it. The quality of products sold in the market is more guaranteed.

Question 2: How to make homemade white wine with rich aroma and mellow fragrance? China famous wine has a long history and is unparalleled in the world.

Liquor, commonly known as shochu, is a high-concentration alcoholic beverage, generally 50 ~ 65 degrees. According to the different saccharification, fermentation strains and brewing technology, it can be divided into three categories: Daqu liquor, Xiaoqu liquor and bran koji liquor, among which bran koji liquor can be divided into solid fermented liquor and liquid fermented liquor.

Raw material formula All raw materials containing starch and sugar can be used to brew liquor, but the liquor brewed by different raw materials has different flavors. Grain sorghum, corn and barley; Potatoes such as sweet potato and cassava; Sugar-containing raw materials, such as sugar cane and beet residue and waste molasses, can be used to make wine. In addition, sorghum bran, rice bran, bran, rice washing water, starch residue, sweet potato outreach, beet head and tail, etc. Can be used as alternative raw materials. Wild plants, such as acorn, Jerusalem artichoke, pear and Rosa laevigata, can also be used as alternative raw materials.

The traditional Chinese liquor brewing technology is solid-state fermentation. During the fermentation process, some auxiliary materials need to be added to adjust the starch concentration, keep the softness of fermented grains and keep the slurry water. Commonly used accessories are rice husk, chaff, corncob, sorghum husk, peanut skin and so on.

Besides raw materials and auxiliary materials, distiller's yeast and yeast also need distiller's yeast. When using starch as raw material to produce liquor, starch needs to be hydrolyzed by various amylases to produce fermentable sugar before it can be used by yeast. This process is called saccharification, and the saccharifying agent used is called koji (or koji, saccharifying koji). Daqu is a kind of crude enzyme preparation, which uses starch as culture medium to cultivate a variety of molds and accumulate a large amount of amylase. At present, commonly used saccharifying koji includes Daqu (producing famous wine and high-quality wine), Xiaoqu (producing Xiaoqu wine) and bran koji (producing bran koji wine). Bran koji is the most widely used in production.

In addition, sugar is converted into alcohol and other substances by alcoholase secreted by yeast, which is called alcohol fermentation. The starter used in this process is called yeast. Saccharomyces cerevisiae is a kind of yeast proliferation culture liquid which is obtained by using sugary substances as culture medium and expanding yeast culture quite purely. In production, vats of distiller's yeast are mostly used.

Equipment used

1. Raw material processing and transportation equipment. There are pulverizers, belt conveyors, bucket elevators, screw conveyors, air supply equipment, etc.

2. Mixing, cooking and cooling equipment. There are moistening tank, stirring tank, auger, continuous digester (for large factories), dry distillation furnace (for small factories), slag dryer and ventilation slag drying equipment.

3. Fermentation equipment. Cement fermenter (for large factories), clay pot (for small factories), etc.

4. Steam equipment. Steamer (for large factories), retort (for small factories), etc.

There are two kinds of liquor production in China: solid fermentation and liquid fermentation. Among the solid-state fermentation processes such as Daqu, Xiaoqu and bran koji, bran koji occupies a large proportion in production. Here, only the technology of bran koji wine is briefly introduced.

manufacturing method

1. raw materials are crushed. The purpose of crushing raw materials is to facilitate cooking and make full use of starch. According to the characteristics of raw materials, the fineness requirements of crushing are also different. More than 60% of raw materials such as dried potatoes and corn pass through a 20-hole sieve.

2. Ingredients. Mix new materials, distiller's grains, auxiliary materials and water together to lay the foundation for saccharification and fermentation. The ingredients should be determined according to the size of retort, starch content of raw materials, temperature, production technology and fermentation time. The specific performance of appropriate ingredients depends on the starch concentration, acidity and looseness of fermented grains in the pool. Generally speaking, the starch concentration is 14 ~ 16% and the acidity is 0.6 ~ 0.8.

3. Cooking and gelatinization. Starch is gelatinized by cooking. It is beneficial to the action of amylase and can kill miscellaneous bacteria. The temperature and time of cooking depend on the kind of raw materials and the degree of crushing. Ordinary materials are steamed at normal pressure for 20 ~ 30 minutes. The requirement of cooking is that the appearance is steamed thoroughly, cooked but not sticky, and there is no heart inside.

Mixing raw materials with fermented grains, steamed wine and steamed materials at the same time is called mixed steaming and mixed burning. In the early stage, steaming was the main method, and the temperature in retort was required to be 85 ~ 90℃. After steaming wine, gelatinization should be maintained for a period of time.

If steaming wine and steaming materials are carried out separately, it is called steaming.

Calm down. The cooked raw materials should be cooled quickly by slag extraction or air drying to reach a temperature suitable for microbial growth. If the temperature is 5 ~ 10℃, the product temperature should be reduced to 30 ~ 32℃; if the temperature is 10 ~ 15℃, the product temperature should be reduced to 25 ~ 28℃ in summer. Slag extraction or drying can also play a role in volatilizing odor and absorbing oxygen.

5. Stir the paste. Solid state fermented bran koji liquor is >>

Question 3: How to make wine at home? Steam the rice → spread it out (to about 30℃ → add distiller's yeast (sold in the street, 10 kg of rice and 5 yuan to 1) → put it in a retort (jars, rice cookers, pressure cookers and antimony pots can be used) → open a hole in the middle of the material with chopsticks → cover it (be sure to cover it)

Question 4: How to make wine at home? Ingredients: three Jin of grapes and one Jin of sugar.

1, the first thing is to buy grapes, that is, ordinary Kyoho grapes. You don't need to buy a whole bunch of grapes, but buy them piecemeal.

Come on, it's cheaper and more cost-effective, as long as it doesn't rot;

2. Clean the grapes and soak them in purified water for half an hour (if there is no purified water, you can use ordinary tap water).

Then pick up the grapes and drain the water on the surface;

3. Put the grapes in a clean container and mash them all. Because grapes are round, they will run around when mashed.

Yes, it's more troublesome (if you have clean scissors, you can cut grapes with scissors, which will be more convenient than tamping), but you must.

Mash it as much as possible, so there will be more wine. Then pour in the white sugar, stir well, stir for a while as much as possible, and let the sugar

Melting;

4. Put the mashed grapes, including all things, sugar, grape skins, grape seeds, grape flesh and juice, into a dry one.

In a clean bottle. This bottle must be prepared in advance and must be thoroughly cleaned. You'd better iron the bottle mouth with boiling water.

Choose a smaller one for sealing. The volume of the bottle should be slightly larger, and there should be a certain amount of grapes after putting them in.

Gap, so that grapes can make wine; Be careful that the bottle can't be full, and it will stop in two thirds. Alcohol in wine depends on

The sugar is produced by yeast. If you like something with a higher alcohol content, you can sprinkle white sand several times in the middle.

Sugar or honey. I add sugar according to the ratio of 10 kg of grapes and 1 kg of sugar, and the wine is about 10 degree.

5. Seal the bottle mouth with plastic wrap, then seal it with plastic bag, then tie it tightly and put it in the corner where the sun can't shine at home;

After the grapes are bottled, cover the bottle (not tightly, as long as there is no dust) and put it in a warm place to wait for Portugal.

Grapes naturally ferment. There are natural yeasts on the grape skin, so there is no need to consider the problem of fermented strains. Families in the north have heating,

The room temperature is around 18℃, which is very suitable for brewing. Generally speaking, it can be observed that there are

After bubbles appeared, it was later found that the juice in the grape precipitated, the grape skin floated and the bubbles gradually increased. Stir with a spoon every day at this time.

Move twice to press the exposed grape skin in, so that the grape skin is fully saturated with grape juice.

6. I will stay in Beijing for 5-7 days this season, so don't harass her at ordinary times;

7. It's time. Take out the bottle. Wow, you must be shocked. Why is it moldy? Hey hey, actually don't be afraid, that is.

Grape fermentation. After 5~7 days of fermentation, the grape skin floats on it, and the color changes from deep to light, including grape seeds and most grape pulp.

The residue sinks to the bottom of the bottle, so you should separate the residue from the wine. Pour all the water in the bottle into another clean bottle.

, this time to filter out the dregs; Finally, all the wine liquids are mixed together and put into bottles to continue fermentation. At this time, white wine

It's cloudy, don't mind.

8. Filter clarification: The second fermentation time is about one week, at this time, the liquor has been clarified and no bubbles have risen. At this moment

The wine in the bottle can be filtered once; Cover the poured wine and put it in the refrigerator. Do not touch her. Two days later.

Take it out carefully and try not to shake it. At this time, you will see that the bottom of the bottle is darker, that is, the second slag.

Then, slowly pour out the lighter part above, and this is the finished product!

You can drink it now, but don't drink too much. The alcohol content of this homemade wine is higher than that of the wine bought outside!

Finally, storage and drinking: after standing for clarification, it is best to put it in a small bottle for storage. Use 1.5 liters of old wine.

The bottle is ideal, and the 1.25 liter plastic bottle of "Coke" is also good. The bottle should be full and the cap should be tightly closed. however

Keep it at home where the temperature is low (it is said that the best storage temperature is 13℃). Whenever you want to drink, take out a bottle.

I suggest you drink half a catty every night. The wine brewed in this way tastes the same as the red grape liqueur on the market.

Almost, if you entertain a female guest, you can add some honey, which is enough to make the lady intoxicated with sweetness.

Another article:

5 kg of red grapes (choose excellent grapes with good conditions, not damaged grapes), wash them with cold boiled water, dry them, and squeeze them into the open air.

In a glass or coke bottle, add 1 kg sugar (increase or decrease according to taste), and be careful not to fill the bottle too full! open

If it is not sealed a few days ago, the gas produced by fermentation should be released every day, otherwise the coke bottle will swell ... >>

Question 5: What procedures and certificates do you need to make wine at home? You don't need to apply for a certificate for 20 points. If you have this output, you can get the food circulation license and business license as a facade seller.

Question 6: How to brew your own wine depends on what kind of wine you brew! ● Step 1: Buy grapes.

When buying grapes, you can choose some mature grapes, even if they are scattered. These grapes are easy to ferment and the price is relatively low. Common grapes, raisins, horses, etc. Can be used to make wine.

● Step 2: Wash the grapes. Because the grape skin is likely to remain pesticides, it is very important to clean the grapes. It is best to wash them one by one, then rinse them repeatedly with tap water and remove the rotten grapes at the same time. Some clean people like to peel grapes to make wine, which is not bad, but it lacks some nutrients that Pete has.

● Step 3: Dry the grapes.

Put the grapes in a container that can leak, and then pour them into the jar when there are no water drops on the surface of the grapes.

● Step 4: Select the container.

Jars can be ceramic jars or glass bottles, but plastic containers are not recommended, because plastic is likely to react with alcohol and produce some toxic substances, which are harmful to human health.

● Step 5: Pinch the grapes and put them in a container.

After washing your hands, pinch the grapes directly. The operation method is to grab a handful of grapes and hold them hard, then put them in a jar and add sugar. The ratio of grapes to sugar is 10: 3, that is, 10 kg of grapes put 3 kg of sugar (friends who don't like sweets can put 2 kg of sugar, but they can't do without sugar, because sugar is an important factor in grape fermentation).

● Step 6: Seal and save.

Seal the jar. If it's a ceramic jar, you can order some wine paste at a small shop where you buy yellow rice wine. After adding water, paste and seal. After sealing, the jar should be kept in a cool place. Don't flip or open the lid at will.

● Step 7: Unsealing

In hot weather, the fermentation time of grapes takes about 20 days to a month. Now it takes about 40 days to make wine this season. After unsealing, remove the grape skins floating on it, and you can drink the wine directly. Note that if you like strong wine, you only need to delay the unsealing time. After unsealing, don't forget to cover the jar every time you scoop the wine, so as not to volatilize the wine.

Question 7: How to make wine from your own grapes? 10 points recommend the method of home-brewed wine-I don't tell the average person that the wine brewed from blue grapes is called white raisin wine; Wine made from red grapes or purple grapes is called red raisin wine. 1. Preparation before brewing; 1. containers and tools: flasks; Wine bottle; Cork or rubber plug. Glass elbow; Rubber tube; Or plastic pipes; Gauze, glass rod. 2. Brewing tools must be ceramics, nontoxic plastics, glassware, etc. Never use iron or other metal products. Because the wine will turn black after contact with iron, and the taste is not good; Lead and zinc are toxic and will harm human health. 3. Disinfection of containers: All utensils are soaked in boiling water. 4. Selection of raw materials: The grapes used for wine-making must be completely ripe, and green fruits, diseased fruits and rotten fruits should be removed. 2. Fermentation 1. Principle Glucose and fructose in fruit juice are fermented to produce ethanol and carbon dioxide. 2. Working procedure: grape stem removal-crushing-pre-fermentation-post-fermentation. 3. Stem removal: Put the grape fruit from the top and bottom of the ear, because the stem contains more tannins, and if it is fermented with the stem, it will bring astringency to the wine. 4. Crushing: put the fruit after the stem removal into a double-layer clean gauze and squeeze it by hand, so that the grape skin is broken and the juice flows out. When brewing liquor, only the juice is fermented and the peel residue is discarded. When brewing red wine, the juice can be fermented with the peel. 5. Fermentation is the key in brewing, and the quality of fermentation determines the success or failure of brewing. Fermentation can be divided into pre-fermentation and post-fermentation. Pre-fermentation, also known as main fermentation, converts glucose and fructose into alcohol. From the beginning of fermentation to the sinking of scum on the liquid surface, no bubbles are generated and the smell of alcohol is released. There are two kinds of pre-fermentation: spreading and sealing. Most of the household products are loose fermentation. When the mouth of the fermentation container is covered with a layer of gauze, the carbon dioxide in the fermentation process can directly escape from the gap of the gauze, and the temperature of the liquid is not easy to rise very high due to the adjustment of air temperature. But the disadvantage is that alcohol and aromatic hydrocarbons are volatile. The other is sealed fermentation: a fermentation plug is installed at the upper end of the container mouth to make the carbon dioxide overflow through the fermentation plug during fermentation. The advantage of sealed fermentation is that alcohol and aroma are not volatile. It should be noted that when the grapes are put into the fermentation container after pressing, the space of 1/3 to 1/4 should be left to avoid the expansion and overflow of the fermentation broth. In addition, the dominant factor affecting fermentation is the proliferation of yeast. For home brewing, there are two main factors affecting fermentation: sugar and temperature. First of all, we should choose grape raw materials with high sugar content; If the sugar content of grapes is low, you can add some sucrose after 2~3 days of fermentation and most of the sugar has been consumed. So as to increase the nutrition of yeast and increase the alcohol content. The higher the alcohol content, the less conducive to the occurrence of miscellaneous bacteria. The temperature of 25~30 degrees is the most suitable temperature for yeast activity. After the crushed grapes were placed in the container for 24 hours, the liquid surface bubbled and fermentation began. If the skin is fermented, the skin residue floats on the liquid surface. When the temperature exceeds 30 degrees, alcohol is easy to volatilize, so it must be placed in a cool place to cool down and ferment immediately. Thick scum is produced on the surface of fermentation broth, which hinders the discharge of carbon dioxide and the entry of oxygen; It is not conducive to the emission of heat, but also a breeding ground for harmful bacteria, which affects normal fermentation. Therefore, stir with a glass rod several times a day. Post-fermentation: filter the fermented raw wine with gauze to remove residue, and put the raw wine into a wine bottle for post-fermentation treatment. The purpose of post-fermentation is to make the original grape flavor of the original wine disappear. But it has a mellow wine aroma. And gradually clarify transparency. Wine fermented after autumn should be changed in the winter of that year and in the spring of the following year; Autumn; Change the bottle in winter. The method of changing bottles is; Disinfect the empty bottle with practical alcohol first; Or soak in boiling water for 20 minutes. Suck the wine in the original bottle into the empty bottle with a siphon; Stop siphoning immediately when the dregs at the bottom of the original bottle move, so as not to bring the dregs into the empty bottle. Also pay attention; Empty bottles of wine must be filled without gaps, to avoid bacteria in the air being brought into the bottle. Then plug the bottle with a cork. Sealed. 3. Calculation method of adding sugar and alcohol: 1 Adding sugar: When making wine at home, try to increase the alcohol content of the original wine before fermentation to avoid alcohol disease. Due to the limitation of yeast activity, the alcohol content of home-brewed wine can only reach 12~ 13. To reach this level of alcohol content, the sugar content of grape juice must reach 22 degrees. If the sugar content of grapes is lower than 22 degrees, sucrose needs to be added for fermentation. Basis and calculation method of sugar addition: When the sugar content in each kilogram of grape juice is 1 7g, the alcohol content1degree can be improved after fermentation. If necessary ... >>

Question 8: How to make wine at home? Ingredients: three Jin of grapes and one Jin of sugar.