Homemade wine(zi zhi pu tao jiu )

Homemade wine

Introduction:

"Every year when the National Day comes, I will start making wine. It's funny to say that as a non drinker, I have to make dozens of Jin of wine every year. By the end of the year, my relatives and friends will ask me for wine. Especially the elder brothers and sisters of my husband's family, they have already made a reservation in advance, ha ha. The wine in the finished picture was made by me the year before last, which I specially kept for my husband. Compared with the newly made wine, the wine that I put in two years is much more mellow. Therefore, it is suggested that wine friends keep the wine in glass bottles for a period of time before drinking it. "

Production steps:

Step 1: wipe the grapes one by one with a clean wet cloth. You can also wash it, but make sure to keep it dry

Step 2: the container for making wine should be clean, water-free and oil-free (I usually use boiling water to control the drying in advance), and the grapes should be put into the container.

Step 3: crush all the grapes in the container.

Step 4: add rock sugar in proportion. (formula is 10:2) but I usually add 3 jin of rock sugar to 18 Jin of grapes. This time, these grapes are too sweet. I only add 2.5 Jin of rock sugar.

Step 5: cover and let it ferment by itself. Generally, after three days, all grape skins will float to the top, all grape seeds will sink to the bottom of the bottle, and the middle is turbid liquid. As time goes on, the liquid will gradually become clear. About 30 days later, the intermediate liquid showed the color of the finished product, and the wine had been fermented. Open the bottle cap, take out the upper grape skin with a spoon, gently lift the glass bottle and pour out the clear liquor. Do not use the turbid liquor below. Then filter the liquor with clean cotton cloth (multi-layer gauze is OK).

Step 6: no matter how we filter the homemade wine, there will be residue in the wine. As time goes on, the wine will become sour because of continuous fermentation. The best way is to stop it from continuous fermentation. There may be different ways in this respect. And I add a certain amount of high alcohol to the wine when Baijiu is ready. Baijiu and wine are 20:1. I usually use 56 degree Erguotou.

Materials required:

Grape: 18 Jin

Rock sugar: 2.5 Jin

Caution: the Baijiu must be used in a high degree with too low degree to reach the regular operation. Baijiu should be brewed with wine. The wine that Baijiu Baijiu is drunk for a while, and the liquor will disperse after January.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet

Chinese PinYin : Zi Zhi Pu Tao Jiu