Select materials

As the saying goes, seven points for grapes and three points for wine. It can be seen that grape quality is important to wine. Usually the grapes used by homebrewers to make wine are ordinary grapes, and some choose wild grapes. The following are the characteristics of the main grape varieties:

Wild grape-objectively speaking, wild grape has the advantages of deep red color and rich polyphenols, but it is not suitable for wine making because of its high acidity. If it can be picked after full maturity, it is also a good choice for brewing.

Ordinary grapes-the grapes we usually eat. Because wine grapes require high sugar content and low acidity. There is also cheap, which has become the first choice!

The quality of grapes depends not only on varieties, but also on maturity, so buy them when a large number of grapes are on the market!

Wash and dry.

After buying the raw materials, remove the diseased, withered and moldy fruit, green fruit and rotten fruit first. As for whether it needs cleaning, it varies from person to person. Washing grapes or not has its advantages and disadvantages. Cleaning grapes can remove or reduce dust, mold, insects, pesticides and so on. On the surface of grapes, it will also reduce the absorption of water and sugar, and the grape juice will enter some water because it can not be completely dried. Without washing the grapes, the above risks are avoided. The author thinks that grapes with good quality can be washed without water, and some grapes are polluted by mold or soil and need to be cleaned on the spot. Can be washed with tap water, without any disinfectant, without destroying the natural yeast (frost on the skin) on the grape skin. But be sure to dry it after cleaning. You can cut it into small strings with scissors, spread it on clean items and put it in a cool and ventilated place to dry naturally. To speed up the drying, you can use a fan. Avoid exposure to the sun.

Stem removal and crushing

Stem removal and crushing: crushing grapes by hand, stem removal. Containers are plastic cans or stainless steel, not iron containers.

After washing and drying, the stem can be taken out and broken. From now on, all containers and hands that touch grapes or grape juice need to be kept clean. The container should be free of water and oil, and you should wash your hands. If you are not at ease, you can use disposable gloves or rubber gloves for medical disinfection. The container can be washed with clean water first, and then with boiling water. If it is a container that is afraid of high temperature, such as glass, it can be washed with cold boiled water or disinfected with highly alcoholic liquor. When everything is ready, pick the grains and remove the stalks first, and then break your hands so that the pulp and peel can be separated. If it is very broken, the wine will be turbid.

can

Grapes can be canned after they are broken. Of course, if you can, you can also break them in the main fermentor. It should be noted here that the crushed grape juice can't fill the container, and it's better to fill two-thirds of the container, because a large amount of gas will be generated in the later fermentation process, which will raise the liquid level, and if it is full, it will overflow.

sugar

Sugar addition-it can be added once after the grapes are broken, or it can be added in stages after the fermentation begins. The amount of sugar added mainly depends on the grape variety. Because we are home brewing, there is no professional tool to add according to a certain proportion. If it is a grape variety with low sugar content such as Kyoho, it can be added according to the ratio of10:1.2-10: 2. For some wine grapes with high sugar content, it is suggested that the sugar content should be between10:1-10:1.5. White sugar, rock sugar, etc. It can be added, but it needs to be melted with grape juice to be decomposed by yeast. Don't put too much sugar, otherwise it will affect the fermentation time and liquor clarity. If you want to drink sweet wine, it is recommended to add sugar when drinking.

Main fermentation stage

Generally, the fermentation stage begins 24~48 hours after canning. After fermentation, a large number of bubbles will float, and grape pomace will also float, forming hard pomace. Because the fermentation process also needs a little oxygen and produces a lot of carbon dioxide gas, so don't seal it and leave a vent hole to avoid falling into dust and insects.

Temperature-during the main fermentation, the barrel temperature is controlled between 15-30 degrees, and the barrel temperature is subject to the temperature at the bottom of the slag cover; When the temperature is low and the fermentation time is prolonged, the color of the wine is lighter, but the taste and quality are better. High temperature shortens the time, and the wine color is better, but the taste and quality are not as good as that of low temperature fermentation.

The number of times of capping-capping, that is, laminating the thick and hard leather cap formed by floating the leather residue in wine, can prevent the leather residue from floating and breeding bacteria, and strengthen skin infiltration, generally 2-4 times a day;

Fermentation time-the main fermentation usually lasts 7- 10 days, and the specific time depends on grape varieties, sugar content and fermentation temperature. To determine the separation time. The standard of separation and filtration is: after a period of intense fermentation (producing a lot of bubbles), the amount of bubbles is greatly reduced or disappeared, and when the strong wine smell and sweetness disappear, it can be filtered. It is best not to filter for a long time, because too long will increase tannins and other substances that affect the taste of grape skins and increase the astringency of wine.

Liquor Separation-After the main fermentation, it is necessary to filter and separate the liquor. Before separation, it is best to stop stirring or cover within 12 hours to make the liquor less turbid. It is best to use siphon to separate the wine, which can prevent the wine from being turbid and exposed to too much air, leading to oxidation or acetic acid bacteria infection and deterioration. The separated skin residue can be filtered by 3-5 layers of gauze or nylon stockings, and gently squeezed by hand. The squeezed liquor can also be poured into siphoned liquor for secondary fermentation. If the pressed wine is too turbid, it can be put into a container alone and can be drunk after a period of clarification.

Packaging and aging

The clarified wine is close to the finished wine, and the taste is ok. But if you want to be better and more mellow, you need to age it. It is recommended to use a small container when aging, because it is best to drink it within a short time after opening the wine. Coke bottles can be used as containers, and so can old red wine bottles. The best aging time is after winter. Because the low temperature in winter can crystallize tartaric acid in wine and reduce the acidity of wine. In addition, after such a long time of aging, fusel substances have basically decomposed, and the aroma of fruit will increase. Therefore, the quality of aged wine is definitely better and more mellow. When aging, it is important to fill the bottle and seal it; Low temperature (8- 10 degree is the best); Store away from light. It can be covered with black plastic bags and protected from light. It is also worth mentioning that all fermentation must be completely terminated before aging and bottling. Generally, homemade wine does not add any preservatives, so if the procedures are strictly followed and the alcohol content is slightly high, it can only be stored for about 1-2 years, and it is best to drink it during this period to avoid deterioration.

The wine is delicious, but don't drink too much. It is best to drink 50ML every day. Writing a more demanding wine brewing method in the future will introduce the use of some additives and the use of precision measuring instruments. Only by being scientific and professional can we brew better wine.

Production duration editing

Cleaning the grapes, and air drying for 1-2 hours, with no moisture on the surface;

After canning and fermenting for 20-30 days, the taste is almost settled.

3 operation editing

2. Adjust [1] grape juice: Immature grapes, like other fruits, have high acidity and low sugar content. As the fruit ripens, the acidity decreases and the sugar content increases. When high-sugar ripe red grapes are not added with sugar, the alcohol content is generally around 8 ~ 12 degrees. If you want to brew wine with slightly higher alcohol content, you can add 1 liter of grape juice with 1 degree of alcohol. The specific operation is as follows: firstly, dissolve the rock sugar in a small amount of fruit juice, and then pour all the fruit juice. If you brew high-alcohol liquor, you should add more sugar, but because yeast is intolerant of high-concentration sugar solution, you should add sugar twice. The alcohol content of wine is generally determined by the sugar content of grapes. Theoretically, the sugar of 16.8g/L can be converted into the volume ratio of wine. Including the loss of sugar content, it is generally calculated as 17g/L, so if you want to get liquor with more than 12%, the sugar content must be above 200. High sugar content leads to high alcohol content. If the self-brewed wine can't meet the alcohol requirement, additives such as sugar are usually added after fermentation and before fermentation. However, sugar supplementation is not conducive to the flavor of finished wine in the later stage, so many wine producers delay picking time to obtain higher sugar content.

3. Adding high-activity dry yeast of wine: Generally, before brewing, the dirt and soil on the surface will be cleaned, which can also effectively remove the pesticide components on the surface of grape skin and remove the wild yeast on the surface. Of course, the number and population of wild yeast will affect the brewing effect, so many wine DIY people mostly choose to clean the grapes and add high-activity dry yeast for fermentation.

4 production misunderstanding editor

Myth 1: Grapes are brewed for a long time. Grapes are not easy to preserve at room temperature and are prone to mildew. If the freshness is not high, it will make the wine more moldy.

Myth 2: the brewing container is not suitable. It is best to use non-metallic utensils, such as glass bottles and jars, for homemade wine.

Myth 3: Throw away the grape skins quickly. At the beginning of fermentation, the grape skin, pulp and stone should be kept together for a few days to three weeks, and then the above things should be bottled and sealed separately.

Myth 4: Add sugar to wine. Too much sugar in wine will do some harm to human body.

Myth 5: add white wine.

Myth 6: Fermentation time is too short.

5 Security Risk Editor

A large number of bacteria will inevitably be produced in the brewing process. If it is brewed by a large enterprise, it will be completely sealed and disinfected, but homemade can't solve this problem. Homemade wine is generally not up to standard, and Escherichia coli often exceeds the standard. But if you choose the right method, you can also make safe and delicious wine.

When brewing wine at home, firstly, select the grape raw materials without diseases, carefully clean them one by one, then crush them and put them into bottles. Alcohol in wine is produced by the sugar in it under the action of yeast. Put it in a warm place and wait for the first natural fermentation of grapes, and then change cans or bottles every 6 to 18 days for "secondary fermentation". It is best to use a glass jar, and the secondary fermentation time is about one week. But home-brewed wine should be brewed with original juice, and it is wrong to add water or wine. At the same time, because the whole process is not completely industrialized and sterilized, the growth of microorganisms can not be controlled, and it is easy to mold and endanger health.

After drinking homemade wine, a Hunan citizen's heart suddenly quickened and his vision blurred. Diagnosed and treated by doctors, it was caused by excessive methanol in the wine. [2]

6 note editing

1. During brewing, containers and hands must be cleaned to ensure that there is no water and oil, otherwise it will fail.

2. After cleaning the grapes, be sure to dry them completely without moisture.

3. The first fermentation should be stirred regularly, so that the grape skin can fully contact with the wine body to promote fermentation.

4. After filtration and clarification, enter the secondary fermentation stage, and the container must be full, otherwise it will be easily oxidized and broken.

If you want to make the second fermentation taste good, you can add some oak slices to enhance the flavor.

Hope to adopt, thank you! ! ! ! ! ! ! ! ! !