How at home made wine

A, raw material choice: can choose to sell or the pin grapes, with sugar, acid is more, fragrance thick, colour and lustre beautiful advisable. A mountain grape varieties series is better.

Second, preparation and adjust the juice: 1, broken and destemmed: before the break for raw materials satisfactions, remove mildew fruit grain, before or after the broken broken and remove fruit terrier, grape seed broken thoroughly, but not hurt and seeds and fruit terrier, broken all contact with fruit juice when the part, can't use of iron, copper products, to use hard wood, pure aluminum and stainless steel is advisable. 2, fruit juice sugar adjustment: after the broken berry 1-2 per kilogram two, can be dissolved the sugar in a small amount of berry, and then add all berry. Also can be heated to a berry 60 ℃ (no more than this temperature), in order to improve the solubility of sugar. Also can adopt the method of times with sugar.

Three, fermentation. Fermentation containers will be cleaned and disinfected, has broken into the fruit pulp, number no more than 4/5 of the volume fermentation containers, and then in the interior RenJiZiRan fermentation. Best fermentation containers can be sealed, installation fermentation tube, make the tank of carbon dioxide can send out out the noise outside bacteria and air can't go in. In fermentation midterm, every time observation, discover the temperature, a lot of carbon dioxide generated bubbles, skin slag rise, form wine cap, then stir once a day, the wine press down hat, later, fermentation gradually abate, fermented liquid temperature drops gradually to room temperature. Carbon dioxide bubble reduce close to calm, wine cap to sink, juice began to clear. This period of time is short to the high temperature, low temperature time long.

Four, squeezing take wine and fermentation: fermentation, the wine is clear state, the filter, the natural flow of wine. The rest of the dross of wine with squeezing squeeze take, will be natural, comes out of the wine and squeezing out of the wine storage respectively. Will containers volume around 95% of the wine juice, room temperature 20 ℃ or so, time for a month, after the completion of the fermentation.

Five, aged: will pass the wine after fermentation, filtered into can be sealed containers, should be full. In room temperature ℃-12 ℃ in a room, and finally in the basement or fruit in the cellar aging, time at least half a year, the best two years. In the aged, the management should be strengthened mainly are: 1, add wine: found there is space of container, in time with the group of wine must be in full. 2, change barrel or fall cylinder: take out clear wine, remove sediment, general is the first winter, and in the spring a like uninterrupted fall after the 10-12 months each year to replace a.

Six, finished product modulation: in drinking when the personal habits, addition of appropriate amount of sugar for modulation.