How to make your own wine

Here is the whole process of making wine. It is very simple as long as you have patience. Making wine, appreciating the process of grape fermentation, and drinking wine are all enjoyable. Please read my introduction carefully and try it once if you are interested. I believe you will be able to master the method of making wine yourself.

1. Broken.

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.

2. 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 that the skin and juice are mixed together. The yeast is already added to the juice when the grapes are crushed. Because there is yeast in the white frost on the grape skin, homemade wine does not need to add yeast during fermentation. 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 generally begins after one day. The liquid surface is calm at first, and weak carbon dioxide bubbles are generated at this time, 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.

3. Squeeze.

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.

4. Add egg white to clarify.

Add one egg white to 30 ml of grape wine. The method is to beat the egg white into foam, stir it 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.

5. Adding sugar to wine.

Most people think that wine should be sweet, so it is necessary to add sugar to the wine, about 12-14% sugar, and stir the original wine to dissolve the sugar. In this way, a red wine with a strong "rose" aroma and sweet and sour taste is made. However, if it is stored in a sealed container for 2 months, the flavor of the wine will be more mellow.