Nowadays, grapes are on the market, and many people hope to make DIY wine at home. Today, the craft editor will introduce to you the technology of DIY wine at home.
The first step is cleaning. Wash the prepared glass bottles or other glass containers thoroughly and dry them; rinse the grapes and dry them until there are no water droplets on the surface. Note: Do not rub with your hands when washing, because the white frost on the grape skins needs to be used for fermentation.
The second step is to remove the fruit stems, crush the grape flesh and grape skins and put them in the fermenter.
Next, fill the grapes to about 70% of the capacity of the glass bottle, close the lid, but do not tighten it completely. Place the fermenter filled with grapes in a cool and ventilated place, and control the temperature at 20℃-25℃. It must be kept every day. Stir a few times with a wooden stick or chopsticks. Within 1 to 2 days, add rock sugar or white sugar equivalent to one-twentieth of the weight of the fermented grapes. After 3 to 4 days, add the same weight of rock sugar or white sugar. The primary fermentation is complete when there are very few bubbles coming out of the fermenter, only the colorless grape skins and grape seeds are left, and there is basically no sweetness in the wine.
Then, use a thin plastic tube or rubber tube to pour the wine juice into the container for secondary fermentation, which will be completed in about 2-3 weeks. During this process, in order to make the wine clear, you can add 1 gram of salt to each egg white (add 2-3 egg whites to 100 ml of wine), put it into the wine, stir thoroughly for 15-20 minutes, and let it sit for 8 to 10 days. That’s it.
