葡萄酒自酿经验（Wine brewed experience）.docVIP

葡萄酒自酿经验（Wine brewed experience） The upper space is less, and the grape crushing rate is higher! You can take out a little, taste it, see if theres any sweet, and if its sweet, the fermentation can go on, provided the yeast is alive. If the gas is not available, consider adding Saccharomyces cerevisiae. From your grape skin pigment into the point of view, the effect is good, but from the choice of grapes is not very good, grape particles are too large. Leading to shallow wine. Fermentation process should pay attention to observation, such as full out of this case, it belongs to the upper layer of space is too little. Generally reserved 25~30% space, especially in the peak period of fermentation, and the space left in order to add some oxygen to fermentation, wine fermentation is a micro oxygen reaction, can not completely without oxygen. Especially in the middle of the reaction, the general needs to replenish the oxygen, which is to better complete the fermentation of wine. In addition, the best way to avoid glare, do not put on the balcony. Because the sun can be decoloring. Especially not to reinforce the color of home brewed. Filtration can be made of multi-layer absorbent gauze, pay attention to the use of clean water, preferably cold water cleaning, mainly in order to remove the flavor in the gauze; with 100 mesh ~200 nylon mesh screen is also a good choice. Very sticky, should be related to the degree of fermentation, and there is a possibility that the proportion of sugar is too high, I feel your main or grape pectin in the high side is the main reason, you may use the South fresh grapes. The best grapes (such as wine grapes) are not sugared. Ordinary fresh grapes generally only add 10:1~1.5 pounds of white sugar on it. It depends on the sweet. In addition, the use of rock sugar will be more thick, compared with white sugar is different. Pectinase may be considered to reduce consistency and improve clarity of wine. Questioning: Is it normal? Filter it out toda