Do grapes need to be dried for making wine?

Homemade wine is very affordable, and the ingredients used are natural and sufficient. There is no need to worry that the wine may cause some risks to the body, so homemade wine is relatively safer and more effective. When making wine, you need to pay attention to using the correct method. After washing the grapes, dry them in the sun to remove excess water, and they can also be used to make wine.

Methods/Steps

Be sure to buy naturally ripened grapes, and don't buy grapes grown in greenhouses out of season. And choose purple-red, sweet and ripe grapes;

Use scissors to cut the grapes one by one close to the stems, leaving a little stem to avoid damaging the skin;

Rinse the cut grapes and soak them in light salt water for about ten minutes to remove the pesticides or other substances harmful to the human body on the grape skin. As mentioned earlier, grapes with damaged skin cannot be used to make homemade wine. This is to prevent the salt water from seeping into the flesh during soaking and affecting the taste of the wine. Then rinse again with clean water and drain.

Pour the grapes into a basin and crush them one by one with your hands, leaving the grape skin, grape seeds and pulp all in the basin. Then add six pounds of grapes to one pound of sugar. If you like it sweeter, you can add a little more. Stir evenly and put the sugar in a clean bottle after it is completely melted.

Because the temperature is high in summer, wine can usually be brewed in 21 days; if the temperature is below 30 degrees, it will take a few more days. It should be noted that the longer the wine is brewed, the stronger the flavor will be; after the wine is brewed, the longer it is stored, the stronger the flavor will be. I don’t like wine that is too strong, so even if the temperature is not high, I usually open the bottle and filter the dregs after twenty-six or twenty-seven days.

After the wine is brewed, the grape seeds, grape skins, and fermented pulp must be filtered out, which is called the dregs. The tool I bought for filtering the residue is a colander (see picture); some people can also use gauze to filter, just leaving the wine. It should be noted that the tools used to filter the residue must be strictly cleaned and disinfected to avoid bringing bacteria into the wine.

This is my homemade wine. How about it? It looks delicious, right? When wine is first made, its flavor is relatively bland, but after being stored for a period of time, its flavor becomes very strong. I can only drink two small glasses (the smallest wine glass) of this homemade wine. Any more and it will get on my face.

Precautions

If the stem is green and the grapes taste sour, they may have been injected with "red-enhancing hormone". Never buy such grapes.