Wine

the whole bunch of grapes, falling grains, fruit shop specials, $5. grapes are a little expensive this year. it's not easy to buy cheap wine. let's all go eat tarts, roses, tarts. and that which is good for wine is rare, and say not of the charred pearls, and of the dragons of snakes. it is true, however, that all kinds of grapes can be brewed, and there is no need to worry too much about it, except for the source. once upon a few years, the grapes in grandpa's small home were not good enough to be old enough to be sour, but the skin tastes so windy that the wine is the best ingredient。

A spoonful of salt, mixed up, water bubbles, wash. Dry water. I dried it with paper, after all. The winery doesn't wash, it's their conscience. The winery has its own estate, it's cleaner, it's not like we bought it by the road。

Put it in a water-free and oil-free basin with 3-6 tea spoons of sugar, all of which are crushed. During the squeezing, a lot of titties were found (no wonder I need five bucks). They were all picked up and replaced with green grapes. 'Cause the titties are too hard to squeeze. The green grapes are squeezed, but the skin is colourless and added, which affects the color of the wine。

Find a funnel, all of it in the preferred bottle, with a belt seed. That's the empty bottle. Save the fungus。

It will be filled only in eight fractions, because there is no air valve, nor do I intend to change the bottles when they are ripe, so the seal will be covered in four layers, and the skins will be reduced. The lid can end up on a protective film, but don't screw it up

Room temperature is seven days. The color of grapes will permeate. It's still grape juice, not wine. Dark color. One or two of the seven days, a rapid fermentation occurs, generating large quantities of gas, which enters the fermentation fast on the fifth day, and the photograph shows the bubble constantly reaching the top of the skin. Because the membrane seals are not tight, the gas is impassable, it does not explode or leak, it waits for two or three days in silence, and it doesn't bulge, and it tightens. This step was often reported, when the container was sealed and the bottle exploded or the plug flew out. The oak bucket fermented, there was a gap in the barrel wall and it did not explode. Liquor plants, fermentation tanks, pressure meters and artificial venting. Oh, by the way, the wine factory broke grapes with a blender. The disadvantage is that fragmentation is too full and that the discharge of excessive amounts of acid from grapes and seeds can affect the taste of the finished product, so that many skins and seed slags can come out midway to fermentation. And handmade brewing is not necessary. But if the grapes are machine-brokered, you'd better find a way to get the seed out。

The rapid fermentation is over, and two weeks after the seal, the wine will slowly mature, the morbid matter will sink and the wine will shine. The fermentation canister at the wine factory, with a tap in the middle and lower, releases the drink directly, the skin on top, the slag on the floor, and throws it away. It's trouble at home, usually filtering skin seeds to settle, filtering wine into new bottles, waiting again for about a week to clarify the body。

and i do not want to wait for it to be made clear, but it is healthier than it is to clarify the body of wine. it's all flavour, protein and yeast. it's the same taste as it's sold out there. it's not too low。