Homemade wine

1

Entire grapes are immersed in water for 10 minutes (to remove pesticides or other harmful substances from the grape skin) and then dry the water。

2

Take down the grapes one by one, put them in a glass bottle and crush them with their hands, and then mix them evenly, in proportion to the ten pounds of grapes and white sugar, and put on a bottle and start to ferment. This is the photo of the day after the fermentation

3

The first fermentation usually takes 8-10 days at room temperature. When there are few bubbles in the bottle and basically only colourless grapes andseeds, the first alcohol fermentation is complete. This is the 6th day of fermentation. I filtered it 10 days later

4

When the first fermentation is completed, the grape juice is filtered out (with the use of gauze and filters) into the bottle for secondary fermentation. The second fermentation takes about 10-15 days

5

Once the second fermentation is completed, it is filtered twice. (I could use a rainbow to pour the wine into other containers. I didn't buy a pipe, I used a thin web

6

When filtered, bottled and sealed。

7

It's a nice color. A small cup a day, a beauty。

1. The brewing container must be washed and drained. The grapes must not touch oil and water during the brewing process.
2. During fermentation, the lid of the container must not be covered too tightly, and the grapes must not be filled too full to prevent explosion.
3. After the first fermentation is started, press the grape skins into the wine with a clean wooden stick or chopsticks every day, and then cover them.
4. The effect of adding sugar is to increase the alcohol content. It's not that the more sugar you put in, the sweeter it is.