Red wine is a variety of wine. The full name of red wine is dry red wine Tell you a way to make wine. The technology of home-brewed wine has entered the era of home-brewed wine today, and the full name of home-brewed wine is pure hand-refined home-brewed wine. The following is a simple case introduction of craft wine: 1. To prepare brewing equipment, we must first prepare the brewing barrel and wine cabinet dedicated to craft wine (see figure 1), and the structure of the brewing barrel is shown in figure 2. Figure 1. Get barrels and cupboards ready for brewing. Figure 2. The important technical detail of brewing wine is to control liquor from contacting with air, because once liquor contacts with air, it will be polluted by various harmful bacteria in the air, and the oxidized liquor may not change for a short time, but with the increase of time, the quality and shelf life of liquor will be seriously affected. Second, the choice of grapes In principle, we should choose grapes with high maturity, and the grapes with high maturity also have high sugar content, which is conducive to the primary fermentation of grapes. Remove rotten, cracked and immature grapes, clean the surface of grapes, do not use any chemical detergent, and there should be no residual water on the surface of grapes. Third, break the grapes into barrels. Squeeze out the grapes one by one and put them in the wine bottle. Grapes can be broken, not too broken. Don't fill the barrel too full, just 80%, as shown in the figure (see Figure 3). Figure 3. Squeeze the grapes into the barrel one by one. If grapes with low sugar content are used to make wine, the first fermentation of grapes (also called alcohol fermentation) is not easy to start. If the grapes are not fermented well, the wine during fermentation is easily attacked by other harmful bacteria, and the wine is easy to deteriorate. Therefore, it is necessary to add sugar to make wine with grapes with low sugar content. Fourthly, sealing and entering the primary fermentation. Fill the water seal at the top of the brewing barrel with clear water, cover the water seal (see Figure 4), and enter the primary fermentation process of wine. After a few hours, you can start fermentation. Figure 4. Cover the water seal and seal the water seal with water. The earlier the primary fermentation (that is, alcohol fermentation) starts, the better. It is best to start fermentation within 1-2 hours after the self-brewed wine equipment is sealed, and it must start fermentation within 12 hours at the latest. If fermentation can't start after more than 12 hour, the quality of wine will be affected. In order to facilitate the rapid fermentation of wine, special wine yeast and more sugar can be added before fermentation. However, if too much wine yeast is added, the wine will have a yeast flavor, and too much sugar will also affect the taste and aroma of the wine. Therefore, the practice of craft wine is to ferment 1 barrel of wine before each batch of brewing, and then start the subsequent fermentation of each barrel with this barrel of wine as the primer. In this way, the wine fermented in the later stage has a better taste because it does not use artificial yeast. The specific method is: first ferment 1 barrel of wine, this barrel of wine should add a little more Saccharomyces cerevisiae and sugar, and the fermentation will start soon. After 48 hours, the first barrel of wine has been fermented violently, and then two barrels of wine are fermented with the liquor of this barrel of wine as the primer, and then two barrels of wine are fermented every 48 hours with the liquor produced by the previous fermentation as the primer (see Figure 5). In this way, the brewing work will begin one after another, and the daily brewing should be recorded. Figure 5. Brewing barrels that start to ferment one after another. Fifth, turn the bucket. Figure 6. After a few days, the grapes in the brewing barrel naturally turned into wine. In order to make wine ferment better and make the nutrients in grape skin better integrated into wine, it is a unique technology of fine wine to turn over the barrel every 24 hours during a fermentation process. Bucket turning is to turn the special brewing container used in the above picture 180 degrees (i.e. upside down), and turn the brewing barrel several times at a time, so that the wine in the container can be better mixed with grape skins. The advantage of turning barrels is that grape skins can be fully mixed with wine, and wine will not come into contact with air. Sixth, it takes about 7 ~ 15 days to dump the barrel, and it needs to be dumped in time (or peeled and separated). Inverted barrel means that the brewed liquor naturally flows into another empty barrel from the fermentation barrel, and the wine continues to undergo secondary fermentation in the new barrel. Figure 7 shows the wine with the barrel inverted. Figure 7. Fermented wine should be emptied in time. Seven. After the second fermentation, peel and residue are separated in time, and then the brewed wine liquid is put into another clean empty barrel, and the wine will be fermented for the second time in a new barrel. Secondary fermentation, also known as malic acid-lactic acid fermentation, is to gradually convert malic acid in wine into lactic acid. The length of this process is controlled by the brewer according to the situation, and it usually takes 1- 18 months. Because secondary fermentation has strict requirements on the brewing environment, the containers used for secondary fermentation and the temperature control of the fermentation environment, secondary fermentation has higher requirements on the brewing process. Otherwise, the secondary fermented wine will not only fail to achieve the expected effect, but will deteriorate with time. Figure 8. Put the secondary fermented wine on the top of the grid, so that all the self-brewed wine can be transformed into secondary fermentation one after another, and 1 wine cabinet is full. As shown in Figure 9, the wine brewed by primary fermentation is gradually transformed into secondary fermentation. 8. Others, dump the remaining grape skins and seeds in the fermentation barrel, clean them, and then continue to brew the next batch of wine. Photo 10. If you drink it yourself, you don't need to bottle it separately, just take it out of the tap. Photo 1 1. 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. Craft wine needs repeated practice, study, summary and accumulation of experience in order to improve the level of craft wine. You can also get more information about homemade wine through the e-mail address of hunter xu53 @163.com. You can also 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.

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