Dietary calories: 64.5 (calories)

condiments

Grape 2

Methods/steps

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1. Wash the grapes and soak them in light salt water for two hours (remove rotten grapes and fallen grapes). This is to remove pesticides and other harmful substances from grape skins. Grapes with damaged skins should not be used for wine making, for fear that salt water will penetrate into the pulp during soaking and affect the quality of wine.

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2. Rinse with clear water again, and then drain the water;

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3. Crush the dried grapes and put them in a container. The fermentation process takes about one week (18-25 degrees Celsius), depending on the local temperature, it may be completed in 2-3 days in high temperature areas, subject to the end of fermentation when the grape skins are completely floating and no bubbles are generated;

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4. Stir and add sugar. Pulverizing after 24 hours; Adding primary sugar (5-7% of grape weight; Put the second sugar on the fourth day). From the first sugar addition until the end of fermentation on the seventh day; Stir once a day in the morning and afternoon; And stirring the floating grape skins into the juice again; So as to fully ferment.

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5. When there is no obvious bubble in the bottle; Can be prepared for filtering; This usually takes about 8 days. Tie the gauze into a bag, then pour the wine slowly, then wrap the remaining grape skins and seeds in the gauze and squeeze the residual juice into the wine. ?

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6. At this time; Liquor is a little cloudy; Seal it and let it stand (about one week). 7. After one week, add the egg white and stir (10 Jin of wine, one egg white, vigorously stir the egg white for about 15 minutes, and stir it into foam) to make the wine clearer. Let it stand for a while, and the wine will become clear before drinking.

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Matters needing attention

Network tip:

1. Homebrewed red wine is pure in taste, cheap, clean and nontoxic, and does not add any additives or preservatives, so it is particularly safe to drink.

2. Be sure to buy grapes that are naturally ripe in summer when a large number of grapes are on the market, and don't buy grapes planted in greenhouses that are out of season. Buy purple ripe grapes (taste; They are usually mature). Look at Goldie. If it is green and tastes sour, it may be "lycopene". It is best not to buy such grapes.

3. Soaking in light salt water for about ten minutes is to remove harmful substances such as pesticides from grape skins. As mentioned above, grapes with broken skins are not suitable for wine making, because they are afraid that salt water will penetrate into the pulp during soaking, which will affect the quality of wine.

4. Pay attention to two points in the third step: 1. Seal it with thick gauze. Never seal it. 2. After the grapes are bottled, you should not put too much in 2/3 places, because the grapes will expand during the fermentation process and produce a lot of gas. If the bottle is too full, the wine will overflow.

5. It should be noted that the residue filtering tools must be strictly disinfected, and bacteria cannot be brought into the wine.

Healthy eating:

Wine has the effects of delaying aging and preventing diseases. Drinking in moderation every day is good for your health.

Food taboos:

People who are allergic to alcohol should not eat it; Patients with diabetes and severe ulcers should not drink alcohol.