1. Cut the grapes and soak them in light salt water for a while to remove the bad grapes and rinse them with water!
2. Put the washed grapes in a cool and ventilated place to dry naturally!
3. Use a glass container, which must be cleaned and there must be no water stains in the bottle. Remove the fruit pedicles of the dried grapes and crush them by hand and put them in the container. After placing a layer, add an appropriate amount of rock sugar and yeast to better help the fermentation. During the period, pay attention to the container and grapes are dry, and there should be no water, oil stains, etc.
4. Use plastic wrap to seal and insert several holes for ventilation and fermentation. Pay attention to storage and hygiene. The temperature should be above 30 degrees, without direct sunlight, and should not be sealed for storage to prevent explosion.
5. Fermented for three days
6. If the temperature is right, 7 to 10 days will be fine, the grapes will float up, the bubbles will decrease, and the yeast mud will sink!
7. Filter it with sterilized and dried gauze! Keep sealed for secondary fermentation!
8. The second fermentation will also have small bubbles, about 10 to 14 days, the wine begins to settle and become clear
9. Preparing for secondary filtration, siphon or gently pour out the upper clear wine to save
10. Finished effect, ready to drink
Tips:Pay attention to hygiene! Don't seal it for the first fermentation, and seal it for the second fermentation
Buy on JD
Buy on Amazon