How to brew wine

Many people drink wine frequently in their daily lives because wine can promote sleep, speed up the body's metabolism, and prevent various diseases. Moreover, wine is fermented, so there is no need to worry about its effects on the body. The method of making wine is very simple. First, wash the ripe grapes in water, dry them in the sun, and then crush them in a bucket without a drop of water, and slowly soak and ferment them.

1. Broken . Rinse the ripe red grapes with clean water, remove the stems and green, moldy, and broken grapes, put them into a sterilized container (small jar), and crush or mash them with your hands. However, before the operation, you must first wash your hands, wooden sticks, and containers with potassium permanganate water, then rinse them with clean water, and then operate to prevent contamination by miscellaneous bacteria. At the same time, be careful not to use metal tools and containers such as iron and copper (or use a clean aluminum spoon that has been sterilized in a cup) to crush the grapes.

2. Fermentation. Fermentation is the process of converting the sugar in the grape skin juice into alcohol and carbon dioxide through the action of yeast. The skin and juice are mixed together during the pre-fermentation of red wine. The yeast is introduced into the juice when the grapes are crushed. Because yeast exists in the white frost on the grape skin, homemade wine does not need to add yeast during fermentation. The fermentation temperature is best between 15 and 25°C and should not exceed 35°C. However, when fermenting in a small container, heat dissipation is easier and the temperature can generally not exceed 32°C. Once the skin juice is put into the container, fermentation usually begins after one day. The liquid surface is calm at first, and weak carbon dioxide bubbles are produced, indicating that the yeast has begun to multiply. After 2 to 3 days, a large amount of carbon dioxide is released, and the skin residue floats to form a cap. When you taste the juice, the sweetness gradually decreases and the wine flavor gradually increases. During fermentation, the floating grape skins should be pressed into the juice with sterilized chopsticks twice a day. This can prevent the grape skins from becoming moldy and sour, and at the same time, the pigment on the skins can be soaked into the juice, and CO2 can be discharged, so that the yeast can get oxygen, making the fermentation more vigorous. After the climax, the fermentation momentum begins to weaken, and sugar can be added at this time. Sugar should be dissolved with grape wine instead of adding it after being dissolved in water. After the white sugar is completely dissolved, continue to ferment in the container. Finally, the carbon dioxide is released until it is weak and almost calm, the alcohol taste is very strong, the sugar content is reduced to less than 1%, and the juice begins to become clear, which means the fermentation is over, and then it is squeezed to separate the skin and juice.

3. Pressing. The pressing method is to use a clean cloth bag or gauze to squeeze or twist, and the red wine liquid will flow out, which is called Yuanjiu.

4. Add egg white to clarify. Add about one egg white to 30 ml of grape wine. The method is to beat the egg white into foam, stir it thoroughly with a small amount of wine, then add it to the wine, stir it thoroughly and let it stand until the wine is clear, and discard the sediment.

5. Adding sugar to wine. Most people think that wine should be sweet. Therefore, sugar needs to be added to the wine, with the amount of sugar added being about 12~14%. When dissolving the sugar, stir it with the original wine. In this way, a red wine with a strong "rose" aroma and a sweet and sour taste is produced. However, if it is stored in a sealed container for 2 months, the flavor of the wine will be more mellow.