Home-brewed wine

1

10 kilograms of Kyoho grapes.

2

Rinse the grapes with clean water, not to wash off the hoarfrost on the skin, which is a good starter. Then, place it in a ventilated place to dry the moisture.

3

Squeeze the dried grapes one by one into a clean, oil-free and water-free glass bottle, add half a catty of white sugar, stir well, cover and let stand for fermentation, and use a clean wooden stick to press the floating skins into the juice every day.

4

After 15 days of fermentation (temperature 20 degrees), the color of the grape skin turns yellow and white, and no bubbles rise, and the fermentation is completed. Filter off the grape skins and seeds with clean gauze, leaving behind a red wine liquor. At this time, the wine aroma is very strong.

5

Let the filtered wine stand for 1-2 days, the wine mud settles to the flat bottom, and the wine becomes clear.

6

Use a siphon tube to pour the wine into the bottle, and do not suck up the flat-bottomed liquor.

7

You can enjoy it now, without any additives, the original taste is so delicious!

1. Grapes must be air-dried and there must be no water. 2. Containers and mixing rods that come into contact with grapes must be free of oil and water. 3. Generally, 1-2 kilograms of white sugar are added to every 10 kilograms of grapes. The person at home doesn't like sweet food very much, so I only added half a kilogram of sugar, and he felt just right. 4. The fermentation time depends on the temperature, and the fermentation is fast when the temperature is high. I started doing it in October. The temperature is slightly cooler and the fermentation time is longer.