Home made dry red wine(zi niang gan hong pu tao jiu )

Home made dry red wine

Introduction:

"Now the biggest headache is food safety. Only what you do can you feel at ease. Here, I'd like to introduce my own way of making dry red wine. I hope it will be helpful to my friends who want to make their own red wine. "

Production steps:

Step 1: 1. After removing the branches, rinse the grapes with tap water and dry them in the air.

Step 2: 2. Prepare a 5000ML glass bottle and clean it with detergent.
3. Wash your hands carefully, and then squeeze the grapes into the glass bottle, leaving about 5:1 space for them to come out.
4. Add 20g dry yeast and 500g sugar, then stir with a stainless steel spoon.

Step 3: 5. Tie the bottle mouth with three layers of gauze, and press the floating dregs into the liquor with a clean stainless steel spoon every morning and evening.
6. After about 10 days of fermentation, when the grape skin color has turned white and the wine has no sweet taste, you can use gauze bag to filter the skin residue, and then seal the bottle mouth with preservative film for the second fermentation.

Step 4: 7. Half a month later, the wine is basically clear. Open the fresh-keeping film and you can smell the pure grape flavor. At this time, you can enjoy the real original wine. If you have the conditions, you can also bottle and continue aging. Since there is no preservative added to the wine, it is better not to keep it for a long time.

Materials required:

Fresh Kyoho grape: 5kg

Yeast: 20g

Sugar: 500g

Note: grapes should have good maturity and the best color is red to black. When cleaning, try to keep the white frost on the grapes, which is natural yeast.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: Original

Chinese PinYin : Zi Niang Gan Hong Pu Tao Jiu