How to make homemade wine

Wine is a high-end beverage with multiple nutrients. Homemade wine is not only rich in nutrients, but also has a pure taste, is cheap, does not contain any additives or preservatives, is clean and non-toxic, and is particularly safe to drink. The following editor will explain in detail how to make homemade wine.

How to make homemade wine

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Rinse the ripe red grapes with clean water, remove the stems and green, moldy, and broken grapes, put them into a sterilized container (small jar), and crush or mash them with your hands. However, before the operation, you must first wash your hands, wooden sticks, and containers with potassium permanganate water, then rinse them with clean water, and then operate to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use metal tools and containers such as iron and copper (or use a clean aluminum spoon that has been sterilized in a cup) to crush the grapes.

Fermentation

Fermentation is the process of converting the sugar in the grape skin juice into alcohol and carbon dioxide through the action of yeast. The pre-fermentation process of red wine is to mix the skin and juice together. The yeast has been added to the juice when the grapes are crushed. Because there is yeast in the white frost on the grape skin, homemade wine can be fermented without adding yeast. The fermentation temperature is preferably between 15 and 25 degrees Celsius and should not exceed 35 degrees Celsius. However, it is easier to dissipate heat when fermenting in a small container, and it can generally reach no more than 32 degrees Celsius. After the skin juice is put into the container, fermentation can generally begin after one day. The liquid surface is calm at first, and weak carbon dioxide bubbles have been generated, indicating that the yeast has begun to multiply. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats up to form a cap. When you taste the juice, the sweetness gradually decreases and the wine taste gradually increases. During fermentation, the floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. This will prevent the grape skins from getting moldy and sour, and at the same time, the pigments on the skins can be immersed in the juice, and CO2 can be discharged, so that the yeast can get oxygen and ferment more vigorously. After the climax, the fermentation momentum begins to weaken, and sugar can be added at this time. Sugar should be dissolved with grape wine instead of adding it after being dissolved in water. After the white sugar is completely dissolved, continue to ferment in the container. Finally, the carbon dioxide is released until it is weak and almost calm, the alcohol taste is very strong, the sugar content is reduced to less than 1%, and the juice begins to become clear, which means the fermentation is over, and then it is squeezed to separate the skin and juice.

press

The pressing method is to use a clean cloth bag or gauze to squeeze or twist, and the red wine liquid will flow out, which is called Yuanjiu.

Add egg white to clarify. For every 30 ml of grape wine, add one egg white. The method is to beat the egg white into foam, stir it thoroughly with a small amount of wine, then add it to the wine, stir it thoroughly and let it stand until the wine is clear, and discard the sediment.

Adding sugar to wine. Most people think that wine should be sweet, so it is necessary to add sugar to the wine, with the amount of sugar added being about 12-14%. When dissolving the sugar, stir it with the original wine.

In this way, a red wine with a strong "rose" aroma and a sweet and sour taste is produced. However, if it is stored in a sealed container for 2 months, the flavor of the wine will be more mellow.

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Step 1: Buy grapes

When buying grapes, you can choose some ripe grapes, even if they are scattered. These grapes are easy to ferment and relatively cheap. Common grapes, raisins, and mare's milk can all be used to make wine.

Step 2: Wash the grapes

Since the grape skin is likely to have pesticide residues, washing the grapes is very important. It is best to wash them one by one, then rinse them repeatedly with tap water, and remove rotten grapes. Some people who love cleanliness like to peel the grapes before making wine, which is not a bad idea, but it will lose some of the unique nutrients of the grape skin.

Step 3: Dry the grapes

Put the grapes in a water-tight container, and when there are no water droplets on the surface of the grapes, you can pour them into the wine jar.

Step 4: Select the container

The wine jar can be a ceramic jar or a glass bottle, but plastic containers are not recommended because plastic is likely to react chemically with alcohol and produce some toxic substances that are harmful to human health.

Step 5: Pinch the grapes and put them into the container

After washing your hands, squeeze the grapes directly. The operation method is to grab a handful of grapes and squeeze them hard, then put them in the wine jar, and then put sugar on the grapes. The ratio of grapes to sugar is 10:3, that is, 3 pounds of sugar for 10 pounds of grapes (friends who don’t like sweet food can put 2 pounds of sugar, but sugar cannot be omitted, because sugar is an important factor in grape fermentation).

Step 6: Seal and save

Seal the wine jar. If it is a ceramic jar, you can go to a rice wine shop to get some wine mud, add water and seal it. After sealing, the wine jar needs to be stored in a cool place. Do not turn it over or open the lid at will.

Step 7: Unsealing

When the weather is hot, it takes 20 days to a month for grapes to ferment. In this season, it takes about 40 days to ferment wine. After unsealing, remove the grape skins floating on the surface and drink the wine directly. Note that if you like a stronger wine, just delay the unsealing time. After unsealing, don't forget to cover the lid of the wine jar every time you scoop out the wine to prevent the wine smell from evaporating.

Precautions

You must buy naturally ripened grapes in the summer when grapes are on the market in large quantities. Do not buy grapes grown in greenhouses that are out of season. Buy purple-red ripe grapes (taste them, the sweet ones are usually ripe); look at the stems, if they are green and taste sour, they may have been injected with "red-enhancing hormones", so it is best not to buy such grapes.