Home brewed red wine is pure in taste and low in price. It does not add any new additives or preservatives. It is clean and non-toxic. It is especially reassuring to drink.
Next, I will explain how to make red wine and what to look for. If you are interested, you may want to give it a try.
First, we must buy naturally ripe grapes in the summer, when they are available in abundance, rather than grapes grown in a greenhouse out of season. Buy purple ripe grapes (taste them, they are usually very sweet and ripe). Look at the base of the fruit. If it is green and tastes sour, it may be labeled “erythropoietin”. It’s best not to buy these grapes.
Here are the grapes I bought, 12 pounds in total.
Next, cut the grapes one by one with scissors close to the tip, leaving a little bit of the tip to avoid hurting the skin. Do not pluck the grapes with your hands. Pulling grapes may hurt the skin. Set aside the grapes that have damaged their skins and save them for eating. Do not use them to make wine.
Cut the grapes close to the stem, being careful not to damage the skin.
Third, wash the cut grapes and soak them in lightly salted water for about ten minutes to remove pesticides and other harmful substances from the skins (as mentioned above, grapes with damaged skins should not be used for winemaking because they are concerned that the salt water will penetrate the flesh during the soaking process, thus affecting the quality of the wine). Then rinse again with water and drain.
Soak the grapes in the brine for about 10 minutes.
Drain the grapes
Fourth, pour the grapes into a basin and crush them one by one with your hands. Leave the grape skins, seeds and pulp in the basin. Then, stir the grapes in a ratio of six pounds of grapes to one pound of sugar (if you like it sweeter, you can put a little bit more), stir well and let the sugar melt completely. Please note that the bottle should not be too full, leaving a third of space, because the grapes will expand during the fermentation process and will produce a lot of gas. If the bottles are too full, the wine will overflow. In addition, to prevent outside air from entering the bottle, it is best to wrap the cap tightly with a plastic bag.
Here are the crushed grapes. I put 2.5 kg of sugar in 12 kg of grapes. I like it sweeter.
The capacity of this bottle is 20 pounds, which can hold 18 pounds of grape juice. I only made 12 pounds of grapes this year.
Fifth, it takes 21 days to make red wine in the summer when the temperature is high. If the temperature is low (below 30°C), you can boil it for a few more days. It is important to note that the longer the winemaking time, the stronger the wine will be. The longer the wine sits after it is made, the stronger the flavor. I don’t like strong wines, so even if the temperature is not too high, I can open the bottle and strain the residue within 267 days at most.
Sixth, after the wine is made, the seeds, skins and fermented pulp should be filtered out, which requires a residue filter. The strainer I bought is a leaky spoon (see photo). Some people can use a gauze filter. In any case, it’s easy to make things simple. If there is something in the house that can be used to remove the debris, ride with the local method and make the most of everything, leaving only red wine for red wine. It is important to note that the tools used to filter the residue must be strictly sterilized so as not to introduce bacteria into the wine.
Use both tools to filter the grape pomace.
I am a little late in making wine this year. The temperature is only in the 20’s and it will probably take 267 days to make wine.
Look, this is the red wine I made last year. How does it look? It’s okay! When I first made the wine, it tasted very light, but after a while, it tasted very strong.
I can only drink two small glasses of last year’s red wine (the smallest one), and a little more will make my face rosy.
Red wine is particularly good for health and beauty, and for prolonging life, so if you are interested, do it now!
