How much rock sugar is suitable for wine

For friends who like to drink wine, you may prefer to make wine by yourself. The wine you make yourself tastes better and gives you a greater sense of accomplishment. However, when we are brewing wine, we should pay attention to how much rock sugar should be put in the wine so that it will not be bitter. This is a necessary step in brewing wine. Only by controlling the amount can we brew delicious wine.

When brewing homemade wine, sugar is added to the wine and the amount of sugar added is generally 15-20% of the total amount of grapes. The rock sugar needs to be crushed or smashed and added to the grapes and stirred. Do not use water to dissolve the rock sugar.

Material

Sugar, grapes

practice

Autumn is here, and the song "The Grapes in Turpan Are Ripe" is elegant, unrestrained and touching!

After searching and comparing various sources and making my own wine, I will publish my experience in making my own wine as follows (I am experimenting step by step, please forgive me if there are any mistakes):

The first test product (Giant and Peak grapes, although it is a test, the taste is definitely better than the dry ones within 200!)

Step 1: Soak the whole bunch of grapes in water for two hours. (Remove the rotten and fallen grapes. Only soak the whole bunch, not pick them and soak them)

Step 2: Take out and air dry.

Step 3: Crush the dried grapes and put them into a container. (1. Seal with thick gauze, never airtight. 2. Fill the bottle with grapes to 2/3, don't fill too much, remember! In the first test, I filled it to 4/5, and the result was... a lot of juice leaked out, it was a pity...

Note:

1. The third step of the fermentation process takes about a week (18-25 degrees Celsius), depending on the local temperature. In high-temperature areas, it may be completed in 2-3 days. Fermentation is completed when all the grape skins float up and no bubbles are produced. Taking one week as an example, add the first sugar (5% to 7% of the weight of the grapes) 24 hours after crushing, and add the second 5% to 7% sugar on the 4th day.

2. After adding the first sugar on the second day until the end of fermentation on the seventh day, stir once in the morning and afternoon of the next day, and stir the floating grape skins into the juice to ensure full fermentation.

The day after the second sugar addition (Day 4) (Day 5). You can see that fermentation begins to occur violently, producing a large number of bubbles, and the grape skins float up (stirred down) to produce wine liquid.

Note: 1. Do not add water. It is best not to add any water except grape juice. Otherwise,

What I drank was... Hehe

2. You can use either white sugar or rock sugar, just add it into the grape mixture and stir. Add water? Don’t even think about it. On the 6th day, fermentation enters its peak period, so continue stirring.

Step 4: Filter. When there are basically no more obvious bubbles in the bottle, you are ready to filter. As a filtering tool, I used a large piece of medical gauze (it seems to have 4-6 layers). Tie the gauze into a bag shape. Of course, it would be more convenient to use if it could be made into a bag. (2) Pour the wine slowly. (3) Wrap the remaining grape skins and seeds in gauze and add half of the remaining juice into the wine. (4) Grape residue also has a very fragrant taste.

The wine is a little cloudy at this time, seal it and let it stand (about a week)

To make the wine clearer, add egg white (one egg white for every 10 pounds of wine, stir the egg white vigorously for about 15 minutes until it becomes foamy), pour it into the wine, stir, and let it sit for a while.