Seek the method of family brewing.

Hello, I'm Xiao Mu, and today I'm going to give you a graphic tutorial on homemade wine.

This article was reprinted by me, and I modified the red place in it to let everyone better understand the brewing process of wine.

Original text:

Homemade red wine tastes pure, is cheap, does not add any additives and preservatives, is clean and nontoxic, and is particularly safe to drink. In recent years, whenever a large number of grapes are on the market, I will brew red wine. Driven by me, almost every family in our yard brewed red wine, and my classmates and friends also joined the wine-making team. I bought 12 Jin of grapes to make wine today.

Let me introduce the methods and precautions of brewing red wine. Interested friends may wish to have a try.

First, you must buy grapes that are naturally ripe in summer when a large number of grapes are on the market, and don't buy grapes planted in greenhouses that are out of season. Buy purple ripe grapes (taste them, very sweet grapes are usually ripe); Look at the pedicle of the fruit. If it is green and tastes sour, it may be "lycopene". It is best not to buy such grapes.

(webmaster experience: I don't concentrate on mass production, and I have skills in buying grapes. Every night, around 10, I go to the store selling grapes to buy loose grape beads, which are generally very cheap, usually about half the normal price. We bought it for drinking, not as a gift. Actually, grape beads are more suitable for us. )

(Xiao Mu tip: wine is a seven-point variety, and it is brewed in three points. If you are a high-standard DIY enthusiast, please know which grape varieties are suitable for wine making before buying grapes. )

Second, use scissors to cut the grapes one by one close to the fruit pedicle, which can leave a little fruit pedicle to avoid hurting the peel; Don't pull grapes by hand, it may hurt the peel; Put all the grapes with broken skins aside to eat, and don't use them to make wine.

(webmaster experience: people who write tutorials say so, but it is not necessary. When you buy in bulk, you will know how many grapes have damaged their skins. You can't finish it. What's more, this website recommends buying grape beads, which are relatively broken. )

(Xiao Mu tip: It is easy to clean and does not damage the peel. Grapes with damaged skins can still make wine. )

Cut the grapes near the pedicel, and be careful not to hurt the peel.

3. Wash the cut grapes and soak them in light salt water for about 10 minutes. This is to remove harmful substances such as pesticides from the peel of grapes (as mentioned earlier, grapes with damaged peel should not be used for wine making, for fear that salt water will penetrate into the pulp during soaking and affect the quality of wine). Then rinse it again with clear water and drain it.

(webmaster's experience: this step is not recommended because there is a thin layer of frost on the surface of grape skin, which contains natural yeast. Yeast fermentation is the process of brewing wine. If the content of yeast in grape skin is destroyed, artificial yeast must be added. Otherwise, insufficient fermentation will easily lead to wine deterioration. )

(Xiao Mu tip: If you buy grapes in the regular market, there is basically no pesticide residue. I agree with the webmaster's experience and don't recommend this step. Remarks: Artificial yeast should be added to wines produced in most parts of the country. )

Soak the grapes in salt water for about ten minutes. (This step is not recommended)

Drain the grapes.

4. Pour the grapes into the basin and crush them one by one by hand, leaving the skins, grape seeds and pulp in the basin. Then according to the ratio of six kilograms of grapes to one kilogram of sugar (you can add more sugar if you like sweeter) (wrong expression), stir it evenly, and put it into a washed bottle after the sugar is completely melted. Be careful not to fill the bottle too full, leaving a third of the space, because grapes will expand during fermentation and produce a lot of gas. If the bottle is too full, the wine will overflow. In addition, in order to prevent outside air from entering, it is best to wrap the bottle cap tightly with plastic bags.

(webmaster's experience: sugar is put in order to increase the alcohol content of wine, not to increase the sweetness. How much sugar you put depends on the sweetness of the grapes. The amount of sugar in overripe and sweet grapes should be reduced appropriately, otherwise it will increase. Too much sugar is the opposite. It is also easy to cause wine to deteriorate and deteriorate in the production process. The usual ratio is between 15% and 25%. )

(Xiao Mu's suggestion: First, add sugar to increase the alcohol content. If the alcohol content is above 12%, it is convenient for long-term storage. If the alcohol content is too low, bacteria will be active and easy to deteriorate.

Second, it is best to ferment for about 2 weeks before adding sugar. The commonly used sugar ratio is: one catty of sugar and ten catties of grapes.

Third, for better fermentation and safety, do not completely seal the container. If the seal is too good, too much gas will be produced during fermentation, which may cause containers.

It's broken Proper contact between grape juice and space is conducive to the completion of fermentation and the discharge of carbon dioxide, which is convenient for yeast reproduction.

Fourth, in order to brew high-quality wine, it is recommended to use glass containers and try to avoid chemicals such as plastics. )

This is a crushed grape. I put two and a half catties of sugar in twelve catties of grapes. I like sweet ones.

The capacity of this bottle is 20 Jin, which can hold 18 Jin of grape pulp. Only twelve catties of grapes were made this year. (Do not completely seal the container)

Fifth, the temperature is high in summer, and it is necessary to brew good wine every 2 1 day; If the temperature is low (below 30 degrees), you can soak for a few more days. It should be noted that the longer the brewing time, the stronger the wine flavor; After the wine is brewed, the longer it is left, the stronger the wine flavor. I don't like hard liquor, so even if the temperature is not high, I will open the bottle and filter the residue in 26 or 27 days at most.

Use these two tools to filter grape pomace.

6. After the wine is brewed, it is necessary to filter out the grape seeds, grape skins and fermented pulp, which is filter residue. Bought a spoon for filtering residue (see picture); Some people can also filter with gauze; Anyway, if there is anything in the house that can be used for slag removal, just use the indigenous method to get on the horse, make the best use of it and leave the wine. It should be noted that the residue filtering tools must be strictly disinfected, and bacteria should not be brought into the wine.

(Webmaster's experience: You can try the filtered wine first. If you feel light, it means that the degree is not enough, and you can add sugar. Performing secondary fermentation. )

(Xiao Mu tip: The color of wine comes from the peel, and the astringency comes from the grape seed. If you don't like astringency, you can remove grape seeds at an appropriate time. For grape juice with insufficient fermentation, artificial yeast can be considered. Artificial yeast is a small particle, please soak it in clear water until it expands naturally before adding it. )