Drinking homemade wine not only prevents the consumption of fake wine and protects the heart, but also promotes appetite, antioxidant, anti-cancer and anti-bacterial. It is a good choice for homemade drinks. So what is the method of making wine?
Materials and wine tools needed: grapes (must be naturally ripe), icing sugar or white sugar (icing sugar is recommended), fermentation vessel
Winemaking steps
1. Clean the fermentation container and keep it dry.
2. 15 days before ripening, take some purple grapes (according to my needs, but note that the ratio of grapes to sugar is usually 10:1), remove the tips, take out the rotten fruit, and wash the grapes with water. Remember not to rub the grapes with your hands because there is a small amount of wild yeast on the white cream on the grape skin which we should use to ferment.
3. Wash your hands well, then squeeze the grapes. Put the grape flesh into the fermentation container. The grape skins should also be released! Not only do we need to use the skins for natural fermentation, but the wine also needs the color of the skins.
4. When the container is 70% full, stop putting the grapes in and close the lid, but don’t screw it completely because the grapes need a little oxygen to ferment.
5、Place the packed grape containers in a cool and ventilated place, put the grapes into the fermentation tank and start fermenting automatically after about 12 hours. There will be grape juice on the surface and there will be more air bubbles.
6、After fermentation, press the grape skins into the wine twice a day with a wooden stick or chopsticks, then cover with a lid.
7、Add icing sugar within 1-2 days after fermentation. If it is 10 pounds of grapes, reduce about half a pound of sugar. Add the sugar to the grape juice and stir well until it dissolves. The purpose of adding additional sugar is to improve the precision of the wine. One liter of grape juice can be increased by one degree without adding 17 grams of sugar.
8. After 3-4 days of fermentation, add the same amount of sugar and stir well.
9. Fermentation of wine at room temperature usually takes 6-8 days. When there are almost no air bubbles in the fermentation vessel and only the skins and seeds are left without any color, the wine will taste completely sweet, indicating that the alcohol fermentation is complete.
After the alcohol fermentation is completed, pour the grape juice into the secondary fermentation container and strain the grape skins and seeds with a gauze cloth to discard the residue. The secondary fermentation container should have 1/10 of space. If it is different, don’t put the lid tightly and put it in a cool place.
11. The color of the wine at this time is not very beautiful, but the taste is dry red wine. When the temperature is higher than 22°C, the secondary fermentation of the wine will stop, but this time it is malolactic fermentation and alcohol will not occur.
12. The secondary fermentation produces a large amount of fine white foam. After two to three weeks, the wine will become clear (it must not be clear because it is not involved in the clearing agent). Pour the wine into a container, fill it up and tighten the lid. At this point the wine is called wine, which means dry red in the full sense of the word.
How much wine can be made from 10 pounds of grapes?
Generally speaking, 10 pounds of grapes and 3 pounds of sugar will make 11 pounds of wine. If you don’t add sugar, it’s only 8 pounds.
Mistakes in Wine Making
Myth
#1: Grapes are made over a long period of time. Grapes do not keep well at room temperature and are prone to mold. If they are not fresh, they are more likely to develop mold in the wine.
Misconception
#2: Inappropriate wine containers. It is best to make wine at home in non-metallic containers, such as glass bottles and jars.
Myth #3: Throw away grape skins quickly. At the beginning of fermentation, the skins, pulp and kernels should be kept together for a few days to three weeks before separating, bottling and sealing the above substances.
Myth #4: Adding sugar to wine. Too much sugar in wine can be harmful to the body.
Myth #5: Adding white wine.
Myth #6: Fermentation time is too short.
Points to note about winemaking
1. During the winemaking process, you must pay attention to the cleanliness of the containers and hands to ensure “no water and no oil”, otherwise it will fail.
2. After cleaning the grapes, make sure they are completely dry and free of moisture.
3、Fermentation should be stirred regularly so that the grape skins are in full contact with the wine body to promote fermentation.
4. After filtering and clarifying, enter the second fermentation stage. The container must be filled to the brim, otherwise it will oxidize easily.
5、If you want to make the second fermentation taste better, you can add some oak chips to enhance the flavor.
