Home made wine

Home made wine

Introduction:

Production steps:

Step 1: cut off the long stalks of grapes, wash with flour and drain to dry.

Step 2: crush the grapes one by one in a large volume. After 24 hours, according to the ratio of 10 jin grapes and 2 jin sugar, add half of the sugar first, and add the remaining half on the fifth day.

Step 3: after adding sugar, stir once a day in the morning and afternoon, and press down the floating grape skin.

Step 4: wine in fermentation. At this time, the wine has been out, the skin is also floating, about the sixth or seventh day.

Step 5: what it looks like after the first filtration. Filter out the grape skin with sand cloth, seal it and let it stand for the second fermentation. But I stayed in it for about two months

Step 6: siphon bottling with the middle part of clean disposable infusion hose.

Step 7: sealed and sealed.

Materials required:

Kyoho grape: 10 jin

Rock sugar: 2 jin

Flour: right amount

Shabu: right amount

Note: the color of my wine is a little light. It is estimated that it is related to the grape variety and the color of grape skin.

Production difficulty: unknown

Process: others

Production time: several days

Taste: Maoxiang