Can Kyoho grapes be used to make wine?

Grapes are a fruit that many people like to eat. Of course, there are many types of grapes, and different types of grapes have different flavors. Kyoho grapes are a relatively common type of grape. In addition to being eaten directly, this grape can also be used to make wine, but it requires certain methods. Next, I will introduce to you some relevant knowledge about making wine with Kyoho grapes!

1. Can Kyoho grapes be used to make wine?

Kyoho grapes can be used to make wine. Kyoho grapes have high water content and low sugar and tannin content, and are mostly used to make sweet wines. Although it can be called wine, the real wine refers to wine made from wine grapes (Cabernet Sauvignon, Cabernet Gernischt, etc., mostly produced in the north) using scientific methods. However, currently Kyoho grapes are the only ones sold on the market, so the popular home brewing method in most parts of the country is still to use Kyoho as the raw material to brew simple, sweet, ready-to-drink wine, which is a simple brewing method with very few additives.

2. How to make wine from Kyoho grapes

Method 1:

People in rural areas use a big pot, while people in cities use induction cookers or gas stoves. A steamer will do. Put the grapes in the pot above the steamer and put an appropriate amount of gauze or fine mesh on the top of the partition to prevent the grape skins and cores from falling into the water below when the steamer is heated. When you are ready, heat it and wait for the steamer to start. You can stop after 5 to 10 minutes, pick out the grape skins on top, and then put the water below into the jar. If you don't have a jar, you can put it in any container that is easy to seal. Add an appropriate amount of rock sugar or white sugar (rock sugar is recommended), then seal the mouth of the jar with plastic cloth for a month, and then you can enjoy the wine you made.

Method 2:

This method is very simple. First wash the grapes, and then you can directly put the grapes into a sealed container. It is recommended to use ceramic. I have a jar at home and I use it. After putting them in, seal them and seal the mouth with plastic. After 2 weeks, you will see the grapes swell. At this time, you can add white sugar or brown sugar, and then seal it again. If you don’t add it, you don’t need to open it, just wait. It will take about 1 month (depending on the indoor temperature) before you can drink it. At this time, after the wine comes out, some grape skins will float on the surface. You can just scoop them out. It will not affect the drinking quality.

3. Notes on winemaking

1. The entire fermentation process is best carried out in a cool and dark place, and the fermentation environment temperature should be between 25℃ and 30℃.

2. The entire fermentation process must be disinfected and sterilized to avoid contamination.

3. Do not fill the fermentation tank to the brim. Leave some space to prevent overflow.

4. It is best to store homemade red wine in glass bottles, because wine contains organic solvents, and cola bottles are not suitable.

5. Generally, the quality safety period of home-brewed red wine is within six months. (If the alcohol content is above 10 degrees, it can be kept for one year.)