house wine
Every year on National Day, I start making wine. It's a bit funny to say. As a non-alcoholic, I have to make dozens of kilograms of wine every year. By the end of the year, relatives and friends will ask me for wine. Especially my husband's brothers and sisters, who have made reservations in advance, hehe. The wine in the finished picture was made by me the year before last. I kept it specially for my husband. The wine that has been in it for two years is much more fragrant than the newly made wine. Therefore, it is recommended that friends who make wine keep the prepared wine in a glass bottle for a period of time before drinking it.
Recipe Recommendations
- grape 18 pounds
- rock sugar 2.5 kg
- sweetening
- pickled
- several days
- simple
Steps for house wine
1
Wipe the grapes one by one with a clean damp cloth. (You can also wash it, but be sure to control the moisture.)
2
The container used to make wine should be clean and free of water or oil (I usually soak it in boiling water in advance to control it dry), and put the grapes into the container.
3
Crush all the grapes in the container.
4
Add rock sugar in proportion. (The recipe is 10:2) But I usually add 18 kilograms of grapes and 3 kilograms of rock sugar. This time, these grapes are too sweet, so I only added 2.5 kilograms of rock sugar.
5
Cover and let it ferment on its own. Generally, after three days, all the grape skins will float to the top, all the grape seeds will sink to the bottom of the juice bottle, and there will be turbid liquid in the middle. As time goes by, the liquid will slowly become clear. About 30 days later, the middle liquid will show the color of the finished product, and the wine has been fermented. Open the bottle cap, use a spoon to remove the grape skin on it, gently lift the glass bottle and pour out the clear wine. Don't use the turbid liquid below. Filter the poured wine with a clean cotton cloth (you can also use multiple layers of gauze).
6
No matter how we filter homemade wine, there will be residue left in the wine. Over time, the wine will become sour due to continued fermentation. The best way is to prevent it from continuing to ferment. There may be different methods in this regard. On the other hand, I add a certain amount of high-quality white wine to fix the wine when it is ready. The ratio of liquor to wine is 20:1. Usually I use the fragrant 56-degree Erguotou.house wine Make Tips
White wine for fixed use should be used at a high level, and the degree is too low to reach fixed operations. White wine should be brewed wine. The wine with white wine is finally drunk after a period of time. The taste of the white wine will dissipate on its own after about a month.