Self-made wine
By VicentaLakin
Recipe Recommendations
- Kyoho grape appropriate amount
- Sugar, appropriate amount
- fruit wine yeast appropriate amount
Steps for Self-made wine
1
The whole line of grapes is washed under the faucet, don't squirm. Light salt water immersed for 30 minutes。
2
There's no water on the surface
3
Clean your hands, grab a grape and break it in the can, repeat the above steps until they are fully filled, and the slurry must not exceed three quarters of the packaging, leaving some space for fermentation. The yeast split with half a bowl of grape juice and waited an hour to activate and join the jar. Or without yeast。
4
The next day, the fermentation starts。
5
On the third day, the fermentation became so intense that liquids were boiling, at which point 10 per cent of the grapes were added to the sugar。
6
On the fifth day, plus 10% sugar。
7
After 7 to 10 days, the fermentation stopped, in the form of only a small amount of bubbles on the liquid surface and could be filtered for the first time。8
Use the straw to suck out the wine。
9
Leather is packed in soup bags with juice。
10
The quality of the alcohol is higher than that of the pressurized wine, and it is preferable to keep it separately. Get into a double fermentation。
11
A week later, a bottle bottom sank a layer of wine mud and refiltrated。
12
The wine is ready by then, but it's better to keep it under seal for a month or two。