Made from their wine, need not add yeast, and also no preservatives and clarify agent, adjust measures to local conditions, as long as the attention to health went, home of the brewing wine utilization of wild yeast decomposition of grape sugar into alcohol, another sugar alcohol improve, brewing out of the wine belong to dry red wine and a general bought more than dry red alcohols and general shelf life not more than two years, so should be in two years into drunk drank.
The following is the method of wine.
A: wine the necessary tools:
1, the fermentation device. Recommended a glass jar, glass, ceramics, glass bottles of the altar of the altar, stainless steel bottle or tolerated alcohol and to people harmless plastic bottle, plastic cans, or size.
2, secondary fermentation containers and pack containers of wine. Can use the empty bottle, drink, mineral water bottles, etc.
3, a thin plastic pipe. Used in the completion of fermentation using siphon law will wine fermentation containers from the poured out.
4, lags or chopsticks. In the fermentation process used to stir in grape skins and grape juice.
5, filar socks or fine gauze. Used for filtering wine juice.
Second, material:
Very simple, main ingredient is mature, color deep grapes, amateur conditions such as JuFeng, rose sweet etc. Complementary makings is rock candy or sugar. Used in fermented grapes and the weight of the sugar ratio for he.
Three, process:
1, will the fermentation device (namely glass altar) fully clean, accused of doing.
2, will remove bad beads, grapes grow bead, immersion, then rinse clean, dry to surface no water droplets. Don't wash with hand rub, because want to use fermentation grape skins of the frost (it has large Numbers of wild yeast) fermentation.
3, wash your hands clean, will hold the grapes, grape flesh crowded to implement in the fermentation, and then will grape skins also into the fermentation, don't throw away the grape skins, one is the grape skins wild yeast, can start natural fermentation, 2 it is the color of wine grape skins need.
If fermentation is lesser, can a grape a grape's crowded, if fermentation is bigger, can at the same time holding 35 grape, reached into containers knead break, and then let go grapes will break down.
4, when the grape loaded to fermentation is about 70% of the capacity to stop when outfit grapes, cover, but not enough to screw. Fermentation, will produce large amounts of carbon dioxide gas, if pack too full, will put the valuable wine juice overflow; The lid twist tight, may produce the bottle explosion; Another grape fermentation also need to trace oxygen.
5, will pack good grapes for the fermentation in cool and ventilated place. After the grapes in fermentation, about 12 hours start within fermentation, for the performance of the fruit of the vine there are more bubbles produce.
Six, in fermentation is started, the two times daily use sticks or chopsticks mixing grape skins and pressure into the wine juice, then cover.
7, a day after the launch of fermentation inside, into the equivalent to 1/10 of the rock sugar fermentation grapes weight or sugar, such as 10 grapes put a catty of sugar, sugar into uniform mixing of grapes. Sugar is to improve the function of alcohol. General every litres of grape juice each join 17 grams of sugar can improve once.
8, fermentation after the launch of two to three days, then put in the equivalent to 1/10 of the rock sugar fermentation grapes weight or sugar, namely two put the total weight of sugar for grape weight, 2/10 of the sugar into the mixing of grapes.
9, wine fermentation generally need in room temperature fermentation 6 ~ 8 days, such as summer need six days or so, autumn need 8 days or so, when the fermentation few of bubbles, and basically only no color of skin of grapes and grape seed, taste wine juice basic not sweet, explain the alcoholic fermentation is complete.
10, when the alcoholic fermentation, after the completion of first use of siphon method, and wine juice into the secondary fermentation, and then the rest of the grape skins and seeds, such as worse with filar socks or fine gauze filtering, filtered wine juice also mixed in with secondary fermentation device. Grape skins and seeds, bad thrown away. Pay attention to the secondary fermentation with 2/10 gap, the cover and do not twist of very tight. In the shade.
11, at this time of wine juice more turbidity, color also not good-looking, but drink up is the taste of red wine. In temperature more than 22 degrees, general will produce the second wine fermentation, secondary fermentation is mainly malic acid-lactic acid fermented, no longer produce alcohol.
12, secondary fermentation in white, can have a few fine bubble up. Two to three weeks, secondary fermentation completed, wine juice becomes clear up (but because no and clarify agent, buy wine as clear), the law will siphon into wine juice other containers, try to fill up, the lid twist to death. At this time of wine grapes called eau DE vie, it is completely in the sense of red wine. Will the rest of the sediment (death yeast mud, etc) to throw away.
If not immediately to drink, can add a little bit of wine in no noise the height of the taste of liquor (such as spirit erguotou), into the refrigerator storage. Add liquor can rise to improve the accuracy of the wine role, extend the shelf of time, this wine general can deposit two years. But if the wine made from high quality, and have higher alcohol (maximum of 15 degrees), do not add liquor also can stand the maturation.
Four, the points for attention:
1, all kinds of containers must be clean and grapes in controlling a process, can't run into oil, iron, copper, tin machine etc, but can contact clean stainless steel products.
2, in fermentation, the lid of the fermentation must not cover death, prevent explosion.
3, sugar don't much put, it will affect the fermentation process, which we don't want the composition, if want to drink sweet wine, can be in the completion of fermentation when drinking with sugar.
4, and the wine is nice, pay attention to moderate.
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