What is the sugar ratio for making wine

Drinking wine is good for the body. Drinking a glass before going to bed is also good for insomnia. It can not only help digestion, but also has beauty and anti-aging effects on women. Drinking wine in moderation can help improve brain memory and learning ability. Many people like to brew wine at home, and they can have a glass together when relatives and friends come over, but making wine at home is also very complicated. For example, what is the sugar ratio of wine?

Fermentation is the process by which microorganisms consume the sugar in the grape juice to secrete alcohol. Grapes used for winemaking generally contain 13-15 grams of sugar per 100 grams. According to experience, each gram of sugar can produce about 0.6 degrees of alcohol after fermentation. Therefore, the sugar in the grapes alone can only produce 8-9 degrees of alcohol. If you want to make 12-15 degrees of wine, you obviously need to add sugar.

Sugar can be added in the ratio of 10 kg of grapes to one kg of white sugar. The resulting wine will be about 10 degrees, similar to the dry red wine sold on the market. Sugar is usually added in several times. The first time, add half of it 24 hours after the grapes are loaded, and add the rest after 3-4 days depending on the fermentation situation.

Generally, adding 17 grams of sugar per liter of grape juice can increase the temperature by one degree. In addition, using rock sugar is not ideal either, because this type of crystalline sugar dissolves slowly, which will cause uneven sugar concentration in different parts of the grape juice over a period of time, which is not conducive to balanced fermentation.

After the grapes are bottled, cover the bottle (don’t cover it too tightly, as long as it doesn’t get dust in), and place it in a warm place and wait for the grapes to ferment naturally. There are natural yeasts on the grape skins, so we don’t have to worry about the fermentation strain. Every home in Northeast China has heating, and the room temperature is around 18 degrees Celsius, which is very suitable for making wine. Generally speaking, bubbles can be observed in the bottle 24 hours after bottling. Later, the juice in the grapes will be found to be precipitated, the grape skins will float up, and the foam will gradually increase. At this time, stir it twice a day with a spoon, pressing the exposed grape skins in so that the grape skins can be fully soaked in the grape juice.

Our traditional method is to ferment the skin and seeds together. The red color is increased by using the lycopersicon in the skin, and the astringency is increased by using the tannin contained in the skin and seeds. Therefore, the more reddish and purple the grape skin is, the darker and more beautiful the wine produced will be.

After about a week of fermentation, the fermentation will naturally stop after the sugar is consumed and the peel will no longer float up, which means that the fermentation stop point has been reached. However, if too much sugar is added and the fermentation stop point is not reached after 7 days, the yeast is still multiplying and fermenting in large quantities, and the wine is still emitting a large amount of carbon dioxide bubbles. If the bottle is sealed immediately at this time, the pressure in the bottle will increase during the subsequent fermentation, which may push the cork open and spray out the wine. So wait until the wine no longer produces a lot of bubbles before sealing it.