The wine has nourishing, anti-aging, beauty beauty and digestive functions. Wine contains sugar, amino acids, vitamins and minerals, and is an essential nutrient for human body. It can be directly absorbed by the human body without pre-digestion, especially for people who are weak. Drinking a proper amount of wine often is conducive to restoring health. Nowadays, many people make their own wine and wild wine, which is safer and more hygienic. Below I will share with you a process and method of how to make wine at home.
One: prepare the tools needed for wine making.
1.: main fermentor. It is recommended to use glassware such as glass jars, glass jars and glass bottles, so that I can tolerate alcohol and is harmless to human body.
2. Prepare glassware and wine containers for secondary fermentation, wash them and dry them for later use.
3. Stir the fermented grapes with wooden sticks and chopsticks during fermentation.
4. Fine gauze is used to filter wine juice.
Second, choose fresh grapes that are naturally ripe? Don't buy seasonal grapes.
3. Soak the bought grapes in salt water for 30 to 40 minutes, then rinse them with clear water and dry them. The water must be dried to prevent the water on the grape surface from being brought into the wine and affecting the taste of the wine.
When the grapes are naturally air-dried, put on gloves with both hands and crush the grapes as much as possible. After crushing all the grapes, put the skins, seeds and pulp of the grapes into a large glassware, and stir them after all the grapes are packed according to the ratio of 5 kg of grapes and 1 kg of sugar. Remember, when bottling, don't fill it too full. It is best to fill it with 70% glassware, because grapes will expand during fermentation and produce a lot of gas. If it is too full, the grape juice will overflow, and the bottle mouth should not be screwed too tightly.
5. Put the glassware with grapes in a cool and ventilated place. Grapes will ferment automatically in about 12 hours after being put into glassware, indicating that there are many bubbles in grape juice.
6. After the fermentation starts, press the grape skin into the wine twice a day with a wooden stick or chopsticks, and then cover it, not too tightly.
Seven, wine fermentation at room temperature generally takes 6 to 8 days. When there are few bubbles in the fermentor and only colorless grape skins and grape seeds are left, the alcohol fermentation is completed when the wine is basically not sweet.
8. After the wine fermentation is completed, pour the wine juice into the secondary fermentor, then filter the remaining grape seeds and dregs with gauze, and the filtered wine juice is also mixed into the secondary fermentor. Pay attention to leave one tenth of the space in the secondary fermentor and put the lid in a cool place.
Nine, the second fermentation will have a small amount of white and delicate foam rising. After two to three weeks, the secondary fermentation was basically completed and the wine became clear. Because there is no clarifier added, it is not as clear as the wine bought. Pour the fermented wine juice into other glassware, fill it as much as possible, and tighten the bottle cap. At this time, the wine is called grape stock solution, which is a complete wine. If you don't drink it right away, keep it in the refrigerator for a long time.
The above is the method of making wine I shared, and I hope it will help everyone.