葡萄酒制法（Wine making）.docVIP

葡萄酒制法（Wine making） 2 wash off, some grapes, grape above a pimple, I am afraid the pesticide, skin smooth, grape skin retention 3 dry cleaned (I dont have such as dry, do extensive), hand crush into the jar, squeezed inside, and put his hand into the jar to crush not take care of the 4 the altar mouth with plastic wrap seal cover 5 second days use chopsticks to stir the top down on a pound, plus half a catty sugar, stir well 6 third days use chopsticks to stir the top down on a pound, plus half a catty sugar, stir well 7 fourth days use chopsticks to stir the top down on a pound, plus half a catty sugar, stir well 8 fifth days use chopsticks to stir the top down on a pound, plus half a catty sugar, stir well 9 after adding 2 pounds of sugar, sixth days and seventh days also use chopsticks to stir the top down on a beat. This time in addition to a piece of grape skin or float, flesh should be turned to mud and fiber, not what bubble, grape skin color is very shallow. If not to this extent, then stir every two days. 10 with gauze filter to the wine in the bottle (preferably dark bottle less transparent), wrap up, put the lid tightly after one or two months after it began to drink 11 in the whole explosion under the premise of not flatulence to cover tightly, you know, there is a wine producing yeast acid anaerobic fermentation. (reprinted annotated Black White, ha ha!) Attached: I refer to the information on the Internet First, prepare tools: 1, the main fermentation. Recommend the use of glass jar, glass jar, glass bottle, ceramic altar, stainless steel bottle or can tolerate alcohol and harmless to people of plastic bottles, plastic cans, regardless of size. Container 2, two fermentation containers and filled with wine. Can use the empty bottles, beverage bottles, bottles of mineral water. 3, a thin plastic tube. Used in the completion of fermentation using siphon method Wine poured out from the fermentation vessel. 4, stick or chopsticks. Used to stir the grape ski