House Wine

House Wine

1. Cut off the long stems of the grapes, wash with flour, drain and dry.

2. Crush the grapes one by one in a large capacity. After 24 hours, according to the ratio of 10 catties of grapes to 2 catties of sugar, first add half of the sugar, and on the 5th day add the remaining half of the sugar.

3. After adding sugar, stir once a day in the morning and in the afternoon to press down the floating grape skins.

4. Wine in fermentation. At this time, the wine color has appeared, and the skin has risen, about the sixth and seventh days.

5. The look after the first filtering. Strain the grape skins with a sand cloth, seal and let stand to continue the second fermentation. (About a week or so, but I let it stay in it for nearly two months.)

6. Use the middle part of a clean disposable infusion hose for siphon bottling.

7. Store in a tightly closed light.

Tips:

The color of the wine I brewed is a little light, which is probably related to the grape variety and the color of the grape skin.