Should I put rock sugar or white sugar in wine?

With the continuous improvement of the quality of life, beer and liquor can no longer meet people's quality of life. More people drink wine in daily life. The alcohol concentration of wine is not very high. At the same time, it can also help to maintain health and regulate the body. It can promote blood circulation and remove blood stasis, and dredge the cardiovascular and cerebrovascular systems. In addition to buying high-quality wine outside, you can also make wine at home. Whether to put rock sugar or white sugar when making wine has become a concern for many people.

It is better to use white sugar .

Main ingredients : 5000g grapes, 700g white sugar

step

1. Choose grapes that are dark purple and ripe. The color of the finished wine is determined by the color of the grapes themselves. Since I couldn’t find grapes specifically for making wine locally, I used Kyoho grapes. Use scissors to cut them from the big bunch in groups of three or two. Clean it several times first, then soak it in clean water for about two hours. It is recommended not to remove the white layer on the surface of the grapes, as it is a natural fermentation agent.

2. When the temperature is almost controlled, start to cool. Grapes can be dried very easily. In the summer, turn on the fan and they will be dry in a short while.

3. It is best to use porcelain or glass containers, and wash and dry them thoroughly in advance. It’s time to harvest the grapes. Remove the stems one by one and crush them into pieces before putting them into the jar.

4. Sprinkle a layer of sugar on one or two grapes. The ratio of grapes to sugar is about 10:0.7. The grapes cannot fill the entire container; there must be some space left at the top because they need to ferment.

5. Get everything done.

6. Seal it to prevent small insects from entering.

7. Then, open and stir once a day or every one or two days. On the second day, there was a little bubbling. At this time, it still smelled like grapes. The speed of fermentation has a lot to do with temperature.

8. What it looked like on the third day. It started to ferment. At this time, when you open the seal, you can smell a faint scent of wine.

9. Day 5. Basically the skin and meat are separated, and it is much taller than before. In July's weather, the fermentation lasted for ten days. At the peak of fermentation, if you get close, you can hear the sound of fermentation inside the container. If it is a glass container, you can see the skin and seeds tumbling up and down. When the sound becomes smaller and disappears, you can pour out the liquid.

10. The tools needed for pouring wine are all what you have at home. Try to avoid using iron tools. Use a spoon, gloves, women's stockings, a filter, and a bottle cap as a funnel. Except for socks and gloves, try to disinfect them with boiling water before use. The filter net is basically useless when pouring wine for the first time, because there are too many rotten meat particles in it and it gets blocked after a while. Mainly used when pouring the wine for the second or third time.

11. Pour the liquid into the large bottle spoonfully. Use a pair of stockings to squeeze the skin and rotten meat seeds, throw them away, and put the remaining liquid into the bottle. This is what it looks like six or seven days after being poured out. The liquid just poured out is slightly pink. Looking closely, the rotten meat underneath has sunk to the very bottom. And the color becomes darker as time goes by. When pouring out the wine for the first time, the container cannot be full and the bottle cap cannot be closed tightly. There must be some space left because the wine will undergo a secondary fermentation and bubbles will be produced.

About once a month, pour the wine a second time. At this time, you only need to use a funnel and a filter. I always pour it by holding the bottle. It was very clean and clear, leaving only the heavy cushion thrown away. After doing this three or four times, there was no more sinking material inside.