Refined wine
The full name of craft wine is hand-refined self-brewed wine, which is a new technology widely popularized in recent 1 ~ 2 years, and is suitable for families, bars, restaurants and other environments. Crafted wine has many important technical details, which are different from the wine produced by the factory. Crafted wine does not use any chemical additives and absolutely does not use sulfur dioxide. Craft wine is also different from the extensive workshop-style brewing method popular among the people, which uses pickle jars, glass barrels, plastic bottles and even a cement pool to make wine. The craft wine adopts special self-brewed wine equipment, so the wine liquid will not contact with the air during the whole brewing process, and the wine liquid will not be polluted and oxidized by harmful bacteria in the air, which fundamentally ensures the quality of the self-brewed wine and the hygienic standard during the brewing process.
The process of technological wine-making is briefly described as follows:
1. First, prepare a special brewing barrel for fine wine (as shown in figure 1). When used, at least 4 barrels are used as a group, 3 barrels are used for main fermentation (primary fermentation), and the rest 1 barrel is used for secondary fermentation. If you want to brew more wine, prepare N×4 special brewing barrels.
Figure 1. Special brewing barrel for craft wine
(Note: No matter what method is used to brew wine, the most important technical detail is to prevent wine from contacting with air, because once wine contacts with air, it will be polluted by various harmful bacteria (such as acetic acid bacteria, mold, etc.). ) In the air, wine will be oxidized. There is no change in the short term after oxidation, but with the increase of time, the quality and shelf life of wine will be seriously affected. In order to prevent wine from being oxidized and polluted in the process of brewing and preservation, the technical measures taken by wine production enterprises are to continuously add chemical additives such as sulfur dioxide into wine liquid. Sulfur dioxide is a chemical substance harmful to human body, and it is definitely not good to add sulfur dioxide to wine. However, because the current brewing equipment used by wineries can't guarantee that the wine won't come into contact with air, they have to add sulfur dioxide to the wine during the brewing process. If sulfur dioxide is also added to homemade wine, such people must be out of their minds, because homemade wine is to obtain healthy and safe wine without any chemical additives. Many folk brewing methods do not use chemical additives, but because the wrong brewing container is used, the liquor will still contact with the air during the brewing process, so it is difficult to ensure the quality of the brewed wine. There are many top wineries in Europe that use craft wine technology when producing top wines. They do not use any chemical additives, which can effectively prevent wine from contacting with air. Therefore, their wines are of high quality and unique. It is not surprising that this kind of wine is bought in China for tens of thousands of RMB 1 bottle.
In fact, as long as we can ensure that every detail of liquor is not in contact with air during the brewing process, we can effectively control the quality of homemade liquor and the hygiene standards during the brewing process. )
Second, clean the surface of the grapes, do not use any chemical detergent, and there can be no residual moisture on the surface of the grapes.
3. Squeeze out the grapes one by one and put them in the wine bottle. Grapes can be broken, not too broken and not too full, 80% can, as shown in figure 2.
Figure 2. Squeeze the grapes into the barrel one by one.
(Note: There is another problem that is often mentioned by many friends who are new to homemade wine. Do you want sugar in your homemade wine? How much sugar?
Whether to add sugar to homemade wine depends on the brewing principle of wine. The principle of grape transformation into wine is that fructose in grape and wine will undergo biochemical reaction under the action of Saccharomyces cerevisiae to become alcohol and carbon dioxide, and alcohol will be dissolved in the liquid naturally produced by grape to become wine, and carbon dioxide gas will be discharged into the air. The rough calculation method of converting sugar into alcohol is: in 1 liter of wine, every 17 gram of sugar can convert 1 degree of alcohol. If you want to brew wine with 10 degree or above, the raw materials of each liter of wine must contain more than170g of fructose and glucose. The sugar content of grapes is related to the variety and maturity of grapes, and the grapes with good varieties have high sugar content; The higher the maturity of grapes, the higher the sugar content. Generally, the sugar content of wine grapes is higher than that of fresh grapes. At present, there are very few excellent wine grapes in the world. So far, China has not been able to grow grapes that can produce 12 degree wine only by the sugar content of grapes, and only a few places in Bordeaux, France, can grow such grapes in the world.
If grapes with low sugar content are used to make wine, the fermentation of grapes will be difficult to start. If grapes are not fermented well, they are easily attacked by other harmful bacteria during fermentation, and wine is easy to deteriorate. Therefore, it is necessary to add sugar to make wine with grapes with low sugar content. For beginners, you can add more sugar when you start brewing. The ratio of 3 kg of grapes plus 1 kg of sugar is actually not too much, because grapes with more sugar are easy to ferment and make wine. With the continuous enrichment of brewing experience, the amount of sugar added can be gradually reduced. After all, the added sugar is not as good as the fructose and glucose of grapes, and if the sugar is added too much, there will be some bitterness in the wine, which will affect the aroma and taste of the wine. )
4. Inject clean water into the water seal at the top of the special brewing barrel, and seal it with the water seal (see Figure 3). After a few hours, you can start fermentation.
Figure 3. Cover the water seal and seal the water seal with water.
After five or a few days, the grapes will slowly and naturally turn into wine. In Figure 4, the lower part of the bottle is wine.
Figure 4. After a few days, the grapes naturally became wine, and the bottom of the bottle was wine.
(Note: In order to make the grapes ferment better and make the nutrients in the grape skin better integrated into the wine, the grapes should be turned 1 ~ 2 times every 24 hours during the fermentation process, which is a unique technology of fine wine. Rotating barrel is to repeatedly rotate the special brewing container for homemade wine at 180 degrees (i.e. head down) for several times, so that the wine and grape skins can be better mixed. The advantage of rotating barrels is that grape skins can be fully mixed with wine, which will not lead to contact between wine and air. )
Sixth, pour the bucket. It takes about 10 ~ 15 days to complete the fermentation, and the barrel needs to be emptied in time. Inverted barrel means that the brewed wine naturally flows into another empty barrel from the fermentation barrel, and the wine continues to undergo secondary fermentation in the new barrel. Figure 5 shows the wine with the barrel inverted.
Figure 5. Fermented wine should be emptied in time.
(Note: The second fermented wine must be aged in full barrels, and more contents of the second fermentation will be announced in the provision stage of craft wine technology. )
Pour the remaining grape skins and seeds into the fermentation barrel, clean them, and continue to brew the next batch of wine. In addition to grapes, there are many fruits brewed by craft wine technology, from green plums to strawberries, lychees, pineapples, and even mangoes, sugar cane, apples and oranges. Carefully crafted wine, each grape is carefully selected without using any chemical additives. The liquor does not contact with air during the whole brewing process, and it is the safest and healthiest pure natural health drink.
Figure 6. If you drink it yourself, you don't need to bottle it separately. You can just take the wine out of the tap.
Figure 7. If it's for friends, it looks better in a bottle.
Carefully crafted wine, every grape has been carefully selected, and every detail of winemaking can stand the test. Do not use any chemical additives, do not pursue output, and ensure that every bottle is good wine. Craft wine is more integrated into the soul of the brewer, just like a noble and respected work of art, which embodies the respect and love of the brewer and makes the craft wine unique in taste and quality.
The next step is to improve the level of home-brewed wine through repeated practice, study, summary and accumulation of experience. You can get more information about homemade wine through the e-mail of hunter xu53 @ 163.com, or you can send photos or videos of your brewing process to the above-mentioned e-mail, and we will answer all kinds of questions you encounter in the brewing process in real time.