-Now is the time of the year when the grapes are ripe again. The home-made red wine is pure in taste and low in price. It has no new additives or preservatives. It is clean and non-toxic. It is especially reassuring to drink. Now is the time for wine to be released. If you are interested, you can try it now.
Next, I will explain in detail how to make red wine and what to look for.
First, we must buy naturally ripe grapes in the summer, when they are available in abundance, rather than out-of-season greenhouse grown grapes. Buy purple ripe grapes (taste them, they are usually very sweet and ripe). Look at the base of the fruit. If it’s green and tastes sour, it may be labeled “erythropoietin”. It’s best not to buy these grapes-
-Next, use scissors to cut the grapes close to the tips.
Next, cut the grapes off 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. Plucking grapes may damage the skin. Set aside any grapes with damaged 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.
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, skin-damaged grapes should not be used for winemaking for fear that the salt water will penetrate the flesh during soaking and affect the quality of the wine). The grapes are then rinsed with water and drained –
-Drain.
Soak the grapes in the brine for about 10 minutes.
V. Drain the grape juice.
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 it well, wait for the sugar to melt completely, and put it into a washed bottle. Please note that the bottles 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, it is best to wrap the bottle cap tightly in a plastic bag-
VI-
Here are the crushed grapes. I put 2.5 kg of sugar in 12 kg of grapes. I like it sweeter-
Seven – The temperature is very high in summer and the wine will be made within 21 days. If the temperature is low (below 30°C), you can cook the wine for a few more days. It is important to note that the longer the winemaking time, the more intense the wine will be. The longer the wine sits after winemaking, the more intense 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.
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 trash, ride it the local way and make the most of everything, leaving only the 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 these two tools to filter the grape pomace –
This is last year’s red wine. How does it look? It doesn’t matter! When you first make the wine, the flavor is very light, but after a while, the flavor is very strong.
Wine is particularly good for health and beauty and longevity, and homemade red wine is easy to make, with tools and ingredients that are easy to perfect. So if you are interested, do it now!
