1. Prepare 10 kg of fresh grapes, about 2 kg of sugar (depending on personal taste), a sealable clay pot (the one with a lid), plastic wrap, plastic bags and rope.

2. Pick and wash the grapes and crush the seeds with a juicer. Of course, you can also step on it with your feet, pinch it with your hands and break it off. Pour the squeezed juice into the clay pot, and pay attention to leave some space, because the grape fermentation will rise. Sprinkle sugar gently and evenly on the surface, being careful not to stir.

3. Seal the jar with plastic wrap and plastic bag, and tie it tightly with rope. Just put it on 15 days when it is hot. It was cold in Beijing when I brewed it. I'll wrap the clay pot in a cotton coat, 12 days will be fine. If you pay attention to the observation, you will find that the plastic bag outside has risen, which is the performance of fermentation. The bag collapsed, indicating that the fermentation is good.

4. After fermentation, filter the skins and seeds with gauze. Hehe, it may not be appropriate when it is first opened. Don't think it's broken (I thought so then), but it is. Filter and drink in a clean place. Absolutely natural and mellow, but no matter how much you drink, you won't have a headache.

Method 2:

1. Cut the grapes one by one with scissors, pick out the bad grapes and throw them away, then wash them with water and dry them.

2. Grab a few grapes by hand, crush them together, put them in a clean jar (a larger jar is also acceptable), hold two thirds of them, leave one third of the space, and then seal the jar.

3. Grapes are naturally fermented in a jar for a week. Grape skins will rise like porridge after fermentation, so the jar can't be too full.

4. After one week, filter the fermented grapes with clean fine cloth, and separate the skins and cores of the grapes, leaving only the grape juice.

5. After a week of grape juice precipitation, there is a thick layer of grape starch under the jar. Scoop out the cold part first, fold it with cloth, and filter the rest again. Starch must be filtered out, otherwise the wine will be very turbid. Four or five processes are troublesome and need enough patience.

6. Put the filtered grape juice into the jar according to the ratio of 10 kg of grapes and 1 kg of rock sugar, break it with eggs, pour out only the egg white, put it into the jar, seal the jar mouth with plastic bags and rubber bands, then store it in a sealed way and drink it after three months. The amount of sugar can be adjusted according to your own taste. Early wine is suitable for people who can't drink. The longer the wine is stored, the stronger the flavor will be.

Method 3:

1. is broken. Rinse the ripe red grapes with clear water to remove stalks, green grains, moldy grains and broken grains. , put it into a sterilized container (small cylinder) and crush or mash it by hand. However, before operation, hands, sticks, containers, etc. It must be washed with potassium permanganate first, then with clear water, and then operated to avoid contamination by miscellaneous bacteria. At the same time, be careful not to use tools and containers made of metals such as iron and copper.

2. Fermentation. Fermentation is under the action of yeast, the sugar in grape skin juice generates alcohol and carbon dioxide. The pre-fermentation process of red wine is that the skins and juices are mixed together, and yeast has been inoculated in the juice when the grapes are broken. Because there is yeast in the frost on the grape skin, it is not necessary to add yeast to the homemade wine when fermenting.

The optimum fermentation temperature is 15~25℃, which should not exceed 35℃, but it is easier to dissipate heat when fermenting in a small container, which can generally not exceed 32℃.

When peel juice is put into a container, it usually takes one day to start fermentation. At first, the liquid level was calm. At this time, there are weak carbon dioxide bubbles, indicating that yeast has begun to reproduce. After 2~3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a hat shape. When you taste the fruit juice, the sweetness gradually decreases and the taste of wine gradually increases.

During fermentation, floating grape skins should be pressed into the juice twice a day with sterilized chopsticks. On the one hand, it can prevent the grape skin from becoming moldy and sour, and at the same time, it can immerse the pigment on the skin into the juice to discharge CO2, so that the yeast can get oxygen and the fermentation is more vigorous.

After that, the fermentation momentum began to weaken. At this time, sugar can be added and dissolved with wine, instead of adding sugar after hydration. After the sugar is completely dissolved, the fermentation is continued in the container. Finally, carbon dioxide is released until it is weak and close to calm, and the wine tastes strong, and the sugar content drops below 65,438+0%, and the juice becomes clear, that is, the fermentation is finished, and the peel and juice are squeezed and separated.

Squeeze. The squeezing method is to squeeze or twist with a clean cloth bag or gauze, and the red wine will flow out, which is called Yuan wine.

4. Add egg white to clarify. 30 ml of wine with about one egg white. The method is to foam the egg white, fully stir and mix it with a small amount of wine, then add it to the wine, fully stir and stand until the wine is clear and transparent, and discard the precipitate.

5. Sugar in wine. The habit of most people is that wine should be sweet. Therefore, it is necessary to add sugar to wine, and the amount of sugar added is about 12~ 14%. When dissolving sugar, use the original wine to stir and dissolve.

In this way, a "rose" rich, sweet and sour red wine is made, but if it is stored in a container for 2 months, the taste of the wine will be more mellow.

Method 4:

The above introduction is more troublesome. In fact, many times we don't follow the above, but adopt a simpler method. The details are as follows: disinfection is carried out with boiling water (except hands) to avoid the intervention of any unnatural substances. Wash the grapes and put them in a slightly larger container. Suggest using a crock. Each layer of grapes is mashed by hand and then sprinkled with sugar. There is no need for fermentation, just pay attention to disinfection. Every once in a while, press the grape skin on the surface into the inside with a spoon scalded with boiling water, without adding water. How's it going? Is this simple? I tell you, the taste is not worse than the wine produced by the above formal procedures.

Description:

1. Put the egg white to play a comprehensive role, which can make the wine cooler. When cooking, wash the grapes and dry the water. Never add water. In addition, the starch deposited under the wine must be filtered out, otherwise the wine will be turbid.

2. It is best not to wash grapes violently, because homemade wine is fermented by wild yeast microorganisms attached to the surface of grapes. Washing grapes can't use detergents, potassium permanganate and other disinfectants, but can be washed with clean water to ensure the survival of microorganisms to the maximum extent.