Next, let’s start the lesson – the easiest winemaking strategy in history.
① You should choose the right icing sugar. Use this yellow, pure icing sugar. It should be crushed a bit so that you can put it in later.
② The grapes are clean and have white ashes on them. Very good! The grapes should be darker and sweeter.
Sidenote: Grapes are easily contaminated by insecticide residues on the skin when plucked by hand. Broken skins are contaminated with raw water and produce wines that taste bad and spoil easily.
The correct method is to cut the grapes off one by one with scissors, wash them well, dry them in the shade, and then make wine.
③ The main thing is to dry the water. I squatted on the ground until it was dry. On days when it wasn’t hot, I had to move the lid from time to time.
④ Knead the dried grapes. Be careful to save your strength, otherwise your hands will be soft …… I ate while kneading.
⑤ When decorating the altar, a layer of grapes and a layer of icing sugar, the most important thing is the ratio of grapes to icing sugar!
I made a 1:3 ratio, i.e. 3 pounds of grapes and 1 pound of icing sugar. I made it last year and it was very sweet.
⑥ It is not very pretty. Finally, seal the opening tightly and don’t breathe!
A month later can be poured out, the inside of the slag can be filtered out, which is perfect (the effect of the picture for reference only!)
There are several interesting issues.
① Is it necessary to add koji or white wine?
No
② What is the best ratio of icing sugar to grapes?
③ Can you remove the grape pomace after a month?
I’m afraid it’s not clean. It’s better to filter it twice or more.
