Home made wine

Home made wine

Introduction:

"The wine I brewed last year is very popular with my husband. The price of grapes this year is much higher than that of last year. I went to the wholesale market to buy 10 jin Kyoho grapes when the grapes were about to be delisted, and started my wine making again..."

Production steps:

Step 1: 10 jin.

Step 2: wash the grapes with clean water, do not wash off the white frost on the skin, it is a good starter. Then, dry the water in a well ventilated place.

Step 3: squeeze the dried grapes one by one into a clean oil-free and water-free glass bottle, fill it with 8%, add half a jin of sugar, mix well, cover it and let it stand for fermentation. Press the floating skin into the juice with a clean stick every day.

Step 4: after 15 days of fermentation (at 20 ℃), the grape skin turns yellow and white, and there are no more bubbles rising, so the fermentation is completed. Use clean gauze to filter out grape skin and seeds, leaving red wine. At this time, the wine aroma is very strong.

Step 5: filter the liquor and let it stand for 1-2 days. The liquor mud precipitates to a flat bottom and the liquor becomes clear.

Step 6: siphon the liquor into the bottle, don't suck up the flat bottom liquor mud.

Step 7: you can enjoy it without any additives. The original juice is delicious!

Materials required:

Grape: 10 jin

Sugar: half a catty

Note: 1, grapes must be air dried, no water. 2. All containers and mixing rods in contact with grapes must be free of oil and water. 3. Generally, 1-2 Jin of sugar is added to every 10 jin of grapes. My family doesn't like to drink sweet, so I only added half Jin of sugar. He feels just right. 4. The time of fermentation depends on the temperature, high temperature and fast fermentation. I started it in October. The temperature is a little cooler and the fermentation time is longer.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: other