Analysis:
Recommend the method of home-brewed wine-I wouldn't say it to most people.
The wine made from cyan grapes is called white raisin wine; Wine made from red grapes or purple grapes is called red raisin wine.
1. Preparation before brewing;
1. containers and tools: flasks; Wine bottle; Cork or rubber plug. Glass elbow; Rubber tube; Or plastic pipes; Gauze, glass rod.
2. Brewing tools must be ceramics, nontoxic plastics, glassware, etc. Never use iron or other metal products. Because the wine will turn black after contact with iron, and the taste is not good; Lead and zinc are toxic and will harm human health.
3. Disinfection of containers: All utensils are soaked in boiling water.
4. Selection of raw materials: The grapes used for wine-making must be completely ripe, and green fruits, diseased fruits and rotten fruits should be removed.
Step 2: Fermentation
1. The principle is to ferment glucose and fructose in fruit juice to produce ethanol and carbon dioxide.
2. Working procedure: grape stem removal-crushing-pre-fermentation-post-fermentation.
3. Stem removal: Put the grape fruit from the top and bottom of the ear, because the stem contains more tannins, and if it is fermented with the stem, it will bring astringency to the wine.
4. Crushing: put the fruit after the stem removal into a double-layer clean gauze and squeeze it by hand, so that the grape skin is broken and the juice flows out. When brewing liquor, only the juice is fermented and the peel residue is discarded. When brewing red wine, the juice can be fermented with the peel.
5. Fermentation is the key in brewing, and the quality of fermentation determines the success or failure of brewing. Fermentation can be divided into pre-fermentation and post-fermentation. Pre-fermentation, also known as main fermentation, converts glucose and fructose into alcohol. From the beginning of fermentation to the sinking of scum on the liquid surface, no bubbles are generated and the smell of alcohol is released. There are two kinds of pre-fermentation: spreading and sealing.
Most of the household products are loose fermentation. When the mouth of the fermentation container is covered with a layer of gauze, the carbon dioxide in the fermentation process can directly escape from the gap of the gauze, and the temperature of the liquid is not easy to rise very high due to the adjustment of air temperature. But the disadvantage is that alcohol and aromatic hydrocarbons are volatile.
The other is sealed fermentation: a fermentation plug is installed at the upper end of the container mouth to make the carbon dioxide overflow through the fermentation plug during fermentation. The advantage of sealed fermentation is that alcohol and aroma are not volatile.
It should be noted that when the grapes are put into the fermentation container after pressing, the space of 1/3 to 1/4 should be left to avoid the expansion and overflow of the fermentation broth. In addition, the dominant factor affecting fermentation is the proliferation of yeast.
For home brewing, there are two main factors affecting fermentation: sugar and temperature. First of all, we should choose grape raw materials with high sugar content; If the sugar content of grapes is low, you can add some sucrose after 2~3 days of fermentation and most of the sugar has been consumed. So as to increase the nutrition of yeast and increase the alcohol content. The higher the alcohol content, the less conducive to the occurrence of miscellaneous bacteria. The temperature of 25~30 degrees is the most suitable temperature for yeast activity. After the crushed grapes were placed in the container for 24 hours, the liquid surface bubbled and fermentation began. If the skin is fermented, the skin residue floats on the liquid surface. When the temperature exceeds 30 degrees, alcohol is easy to volatilize, so it must be placed in a cool place to cool down and ferment immediately.
Thick scum is produced on the surface of fermentation broth, which hinders the discharge of carbon dioxide and the entry of oxygen; It is not conducive to the emission of heat, but also a breeding ground for harmful bacteria, which affects normal fermentation. Therefore, stir with a glass rod several times a day.
Post-fermentation: the fermented raw wine is filtered with gauze to remove residue, and the original liquid is put into a wine bottle for post-fermentation treatment. The purpose of post-fermentation is to make the original grape flavor of the original wine disappear. But it has a mellow wine aroma. And gradually clarify transparency.
Wine fermented after autumn should be changed in the winter of that year and in the spring of the following year; Autumn; Change the bottle in winter. The method of changing bottles is; Disinfect the empty bottle with practical alcohol first; Or soak in boiling water for 20 minutes. Suck the wine in the original bottle into the empty bottle with a siphon; Stop siphoning immediately when the dregs at the bottom of the original bottle move, so as not to bring the dregs into the empty bottle.
Also pay attention; Empty bottles of wine must be filled without gaps, to avoid bacteria in the air being brought into the bottle. Then plug the bottle with a cork. Sealed.
3. Calculation method of adding sugar and alcohol:
1 Sugar addition: When making wine at home, the alcohol content of the original wine should be increased as much as possible before fermentation to avoid alcohol disease. Due to the limitation of yeast activity, the alcohol content of home-brewed wine can only reach 12~ 13. To reach this level of alcohol content, the sugar content of grape juice must reach 22 degrees. If the sugar content of grapes is lower than 22 degrees, it is necessary to add sucrose for fermentation. Basis and calculation method of adding sugar:
Each kilogram of grape juice contains 1 7g of sugar, which can increase the alcohol content of1degree after fermentation. If the alcohol content of grape juice reaches 13 degrees, each kilogram of grape juice needs to contain 13 X 17=22 1 g of sugar. This value is equivalent to grape juice with a sugar content of 22 degrees. In fact, most grapes do not have this level of sugar, so they need to be fermented with sugar.
The sugar content in home brewing can't be measured by instruments, only by experience. Generally, grapes with a sugar content of about 14 degrees feel sweet and acceptable in class. With the feeling of fingers, the grape juice sticks to the grapes; The sugar content is about 17 degrees. Sugar is needed in these cases.
Therefore, the sugar content in one kilogram of grape juice is 221-the sugar content of grape juice is X 1000.
For example, the sugar content of grape juice is 14 degree (14 g/100 ml). If the alcohol content after fermentation is 13 degree, how much sugar should be added during fermentation? 22 1- 14/ 100 x 1000 = 8 1g
That is to say, grape juice with sugar content of 14 degree can be fermented by adding 8 1 g white sugar, and raisin wine with alcohol content of 13 degree can be obtained.
2. Calculation of adding alcohol
Because raisin wine containing 13 alcohol is still difficult to preserve, edible or (medicinal alcohol) is added after pre-fermentation. Adjust to 16 degrees. The calculation formula of adding alcohol is as follows:
Amount of alcohol added = original alcohol content added x original alcohol content (liter)/alcohol degree used-alcohol degree of finished products.
Example: The existing grape juice with 13 degree is 10 liter; /kloc-how many liters of 96-degree alcohol do you need for a 0/6-degree wine?
Alcohol required = (16-13) x10 liter /(96- 16)=0.375 liter.
The mixing of wine;
After storage for a period of time; Once it is clear that the time is ripe, you can start it, and you can start it according to your favorite style. When blending, a small amount of raw juice can be poured out to dissolve sucrose, and then this sugar solution is introduced into the original container, and sugar must not be dissolved with water. Whether it is mixed with sugar or alcohol, it must be filtered before it can be bottled and sealed for drinking at any time.
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Homemade wine technology
In recent months, I obtained some methods of home-brewed wine from the Internet, so I opened a small-scale winery at home according to the gourd painting ladle, and brewed five batches in a row, which was comparable to the high-grade wine sold in the market in taste and color. Now let me introduce my specific method to friends who like wine:
1. preparation tools: the tools for making wine at home are very simple. The tools I use are four medical jars with the capacity of 10 liter, more than ten old wine bottles and coca-cola bottle, a plastic or stainless steel rice spoon, a plastic funnel, a plastic siphon (1.5 meters long, which can be bought in the goldfish market), and a nylon stocking for filtering residues.
2. Purchasing raw materials: We are not a grape producing area here, but there is always a steady supply of grapes from other places in the wholesale market, among which "Kyoho" has the most varieties, and the current price is about one catty in 2 yuan. It is said that when it was first listed in autumn, the price was per kilogram 1 yuan. Buy ripe, full and disease-free grapes. The darker the skin, the better.
3. Wash grapes: If you buy grapes locally and know that the grapes have not been sprayed with pesticides before harvest, this process can be cancelled. For peace of mind, I still cleaned the grapes: now all the grapes are packed in plastic bags and put into plastic packaging boxes, each box is about 5 kilograms. After returning home, I poured the grapes in the plastic bag into the plastic box, took out the preservative, and then put the plastic box full of grapes into the pool (I use a bathtub at home) for soaking. I can shake the plastic box a few times while soaking. After two hours, I will put the water away and rinse them with clear water. Then put the plastic box in a ventilated place to control the moisture.
4. Crushing and bottling, first fermentation: The method of crushing is very simple, that is, picking grapes from the stems, putting three or five grapes together in your hands, and then putting your hand into the jar to break the skins of the grapes. Be careful that the bottle can't be full, and it will stop in two thirds. Alcohol in wine is produced by the sugar in it under the action of yeast. If you like something with a higher alcohol content, you can sprinkle white sugar or honey several times in the middle. I add sugar according to the ratio of 10 kg of grapes and 1 kg of white sugar, and the wine is about 10 degree, which is similar to the dry red sold in the market. After the grapes are bottled, cover the bottle (not tightly, as long as there is no dust) and put it in a warm place to wait for the grapes to ferment naturally. There are natural yeasts on the grape skin, so there is no need to consider the problem of fermented strains.
Households in Northeast China have central heating, and the room temperature is around 18℃, which is very suitable for brewing. Generally speaking, bubbles can be observed in the bottle 24 hours after bottling, and then it is found that the juice in the grapes precipitates, the grape skins float and the bubbles gradually increase. At this time, stir with a spoon twice a day, and press the exposed grape skin in to make the grape skin fully soaked in the grape juice.
5. Residue-liquid separation and secondary fermentation: after 5-7 days, the fermentation gradually becomes gentle, the grape skin floats on it, and the color changes from deep to light, and the residues of grape seeds and most grape meat sink to the bottom of the bottle. At this time, the residue should be separated from the wine. The specific method is to suck out the wine in the middle with a siphon first, then put the dregs into the nylon stockings, squeeze it by hand from light to heavy, and then twist it like clothes, so that the wine in the dregs is basically clean. Finally, all the wines are mixed together and put into the jar to continue fermentation. The wine is very cloudy at this time, so don't mind.
6. Filter clarification: the second fermentation time is about one week, at this time, the liquor has been clarified and no bubbles have risen. At this time, the wine in the bottle can be filtered once: firstly, the wine on it is sucked out by siphon, and then the part containing residue and wine mud is filtered and put into the bottle for standing. If you want to make the wine feel crystal clear, you can use eggs. Please clarify further. The specific operation method is: knock an egg (10 liter of wine, one egg) into a small hole, pour the egg white into a large bowl (not necessarily all, the rest can be fried with an egg as dessert), and break the egg white with chopsticks. Don't be afraid to waste energy. Stir for at least ten minutes to make the bowl full of egg white foam. Then wash the egg white foam into the jar with wine, fully stir the wine in the jar with a spoon, and then let it stand for two weeks.
Seven, storage and drinking: after the wine is settled and clarified, it is best to store it in a small bottle. It is ideal to use 1.5 liter old wine bottle, and it is not bad to use 2.25 liter plastic bottle for "Coke". The bottle should be full and the cap should be tightly closed. However, it should be kept in a place with relatively low temperature at home (it is said that the best storage temperature is 13℃). Whenever you want to drink, take out a bottle. I suggest you drink half a catty every night. The taste of the wine brewed by this method is similar to that of dry red on the market. If you entertain female guests, you can add some sugar or honey, which is enough to make women intoxicated with sweetness.