How to brew wine?

Brew your own wine without starter, preservative and clarifier (you can clarify it with egg white, see the end of the article). Domestic wine uses wild yeast to decompose the sugar in grapes into alcohol, and adds some sugar to improve the alcohol content. Generally, the shelf life does not exceed two years, so you should drink it up within two years after you become drunk. Here's how to make wine.

One: Tools needed for brewing:

1, main fermentor. It is recommended to use glass jars, glass jars, glass bottles, ceramic jars, stainless steel bottles, or plastic bottles that can tolerate alcohol and are harmless to people, regardless of size.

2. Secondary fermentation container and wine container. You can use empty wine bottles, beverage bottles, mineral water bottles, etc.

3. A thin plastic tube. Used to pour the wine out of the fermentation container by siphon after the fermentation is completed.

4. Wooden sticks or chopsticks. Used to stir grape skins and grape juice during fermentation.

5, stockings or gauze. Used to filter wine juice.

Second, the material:

It's very simple. The main ingredients are ripe black grapes, such as Kyoho and Rose fragrance under amateur conditions. The auxiliary material is crystal sugar or white sugar. The weight ratio of grape and sugar used for fermentation is 10: 1.

Third, the process:

1. Clean the main fermentor (i.e. glass jar, etc.). ) thoroughly, control dry.

2. Before ripening 15 days, take 750g of medium-sized grapes with purple skin, remove pedicels, pick out rotten and shriveled grapes, soak them, then rinse them and dry them until there are no water drops on the surface. Don't rub it with your hands when washing, because when fermenting, you should use the frost on the grape skin (there are a lot of wild yeast on it) for fermentation.

3. Wash your hands, crush the grapes, squeeze the grape meat into the main fermentor, and then put the grape skins into the fermentor. Never throw away the grape skins. First of all, there is wild yeast on the grape skin, which can start natural fermentation. Second, wine needs the color of grape skin.

If the fermentor is small, you can squeeze one grape at a time. If the fermenter is large, you can grab three or five grapes at the same time, put your hand into the container and crush them, and then let go of the broken grapes.

4. When the grapes are filled to about 70% of the capacity of the fermentation tank, stop filling the grapes and cover them, but don't tighten them completely. During the fermentation process, a large amount of carbon dioxide gas will be produced. If it is too full, precious wine juice will overflow. If the lid is screwed too tightly, the bottle may explode; In addition, grape fermentation also needs trace oxygen.

5. Put the fermentation tank with grapes in a cool and ventilated place. After the grapes are put into the fermentor, they will start to ferment within about 12 hours, which shows that there are many bubbles in the 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.

7. Within one or two days after the start of fermentation, add rock sugar or white sugar equivalent to the weight of fermented grapes 1/20, such as 10 kg of grapes, add half a catty of sugar, and soak the sugar in the grape juice and stir evenly. The function of sugar is to increase the alcohol content. Generally, it can be improved by adding 17 g sugar per liter of grape juice.

8. Three to four days after the start of fermentation, add crystal sugar or white sugar equivalent to 1/20 of the weight of the fermented grapes, that is, the total weight of the sugar released twice is110 of the weight of the grapes, and soak the sugar in the grape juice and stir evenly.

9. Generally, wine fermentation takes 6-8 days at normal temperature, such as 6 days in summer and 8 days in autumn in Beijing. 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.

10. After alcohol fermentation, firstly pour the wine juice into the secondary fermentor by siphon method, then filter the remaining grape skins, seeds and grains with silk stockings or fine gauze, and the filtered wine juice is also mixed into the secondary fermentor. Throw away grape skins, seeds and grains. Note that the secondary fermentor has a gap of110, and the cover should not be screwed too tightly. Put it in the shade.

1 1. At this time, the wine juice is turbid and the color is not good, but it tastes like dry red wine. When the temperature is higher than 22℃, wine will generally have secondary fermentation, mainly malic acid-lactic acid fermentation, which will not produce alcohol.

12, a small amount of white and delicate foam will rise in the second fermentation. After two to three weeks, the secondary fermentation is basically completed, and the liquor becomes clear (but because there is no clarifier, it is not as clear as the wine bought, and it can be clarified with egg white. At the end of the article), pour the white wine into other containers by siphoning, fill it as full as possible, and screw the lid off. The wine at this time is called grape original wine, which is completely dry red wine. Throw away the remaining sediment (dead yeast mud, etc.). ).

If you don't drink it right away, you can add a little high-alcohol liquor (such as Erguotou) to the wine and store it in the refrigerator. Adding liquor can improve the accuracy of liquor and prolong the storage time. This kind of wine can generally be preserved for two years. However, if the quality of the brewed wine is high and the alcohol content is high (as high as 15), it can stand aging without adding liquor.

Fourth, matters needing attention:

1, all kinds of containers must be cleaned, grapes can't be stained with oil, iron, bronze, tin, etc. Brewing process, but they can touch clean stainless steel products.

2. When fermenting, the lid of the fermentor shall not be closed to prevent explosion.

Don't put too much sugar, it will affect the fermentation process and produce unwanted ingredients. If you want to drink sweet wine, you can add sugar when you drink it after fermentation.

4. Although the wine is delicious, we should pay attention to moderation.

Is dry red wine easy to brew? According to my method, I promise you can make delicious wine!

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It has been recognized by people all over the world that wine has many health-care effects on human body, which can help beauty beauty and delay aging. However, it is undeniable that the price of wine is also high. Most importantly, I spent so much money that I didn't know what was in the wine I bought. Isn't Sanlu milk powder a good example?

In fact, wine is more suitable for home brewing, the method is relatively simple, and it is safe to drink and use. There are many ways to make wine. I searched, and there are about dozens. Here is a website that introduces some simple and practical brewing methods. Don't underestimate this little homemade wine. You will know when you really taste it. The taste is far better than the expensive wine bought at a high price. Cut the gossip and let's come together.

Method 1:

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 the operation, you must wash your hands, sticks, containers, etc. Clean with potassium permanganate first, then rinse with clear water, and then operate to prevent 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, the homemade wine can be fermented without yeast.

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.

Egg white clarification method

The egg white of fresh eggs can be used as clarifier, and the principle is the same as gelatin. Egg white is dissolved in water, precipitated in cold alcohol and tartaric acid solution, and combined with tannin to obtain insoluble tannin salt. It is usually used to brew high-quality wine. Egg white is a kind of floc with large capacity, and the floc formed is relatively dense, which has the advantage of rapid precipitation compared with other gelatinized substances. The dosage is generally 100 liter of juice, and 2 to 3 egg whites are needed. Egg white is very effective in clarifying apple juice, pear juice and red wine. Egg whites should be taken with the sun to avoid deterioration after long-term storage. The clarified juice under the egg white glue should be similar to gelatin. In the juice with low tannin content, about 2 grams of tannin is added to each egg white, otherwise it is the same as gelatin. Some manufacturers also produce egg white powder as clarifying agent, which makes the quantitative use of egg white powder become a reality.

Egg white clarification operation

Extract 5ml egg white from eggs with a syringe, mix it with a little wine, and inject it repeatedly until foam is produced. Inject it into about 65,438+0,000 ml of wine with a syringe, and see if the wine is crystal clear after about two days.