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3. Cleaning and drying
Wash and soak in light salt water for about 5-10 minutes, then rinse with water again,
then drain. Disperse the water droplets on the surface of the grapes. No moisture.
4. Cleaning and disinfection of the liner
At the same time, it is necessary to wash the inner tank of wine making and put the
tools in the fermentation pot and put them into the surface of the electric power to
simmer and sterilize them. The inner tank should be sterilized at high temperature for
about 1-2 hours.
5. Stem removal and crushing
After drying the water on the surface of the grapes, remove the root of the grapes first,
and then start to break, until the flesh and skin can be separated.
6. Add sugar and yeast
Adding sugar can be added in one time after crushing grapes, or in one or two stages
after starting fermentation. Dissolve the sugar and yeast in cold boiled water or purified
water and stir well
7. Main fermentation:
Put the container of grape juice into the fermentation machine, cover it and ferment it
at a constant temperature. The temperature can be set between 25 and 28 . The main
fermentation time is about 5-10 days. You can smell alcohol. The skins don't come up as
much as the main fermentation is done and the fruit is ready for filtration. During the
fermentation process, a large amount of carbon dioxide is released after 2-3 days, and
the leather dregs float up to form a cap. During the fermentation, the floating grape
skins should be pressed into the juice twice a day with sterilized chopsticks or tools.
Yeast is anaerobic and produces alcohol when oxygen is insufficient so keep it sealed,
but also breathable.
8. Liquor separation
6-10 days after fermentation, the liquor should be filtered and separated. The filter tools
should be strictly sterilized, and bacteria should not be carried into the liquor. Good
chlorine gas wine, you can taste first, if the wine flavor is light, that the alcohol content is
not enough, you can add appropriate amount of sugar again, secondary fermentation.
9. Secondary fermentation
The secondary fermentation takes about 10-15 days, and it is better to control the
temperature between 20-26°C .However, the secondary fermentation needs to fill the
container, wrap the bottle mouth with plastic wrap, and puncture the plastic wrap
with acupuncture, so that it can breathe freely. Secondary fermentation is to seal. The
average family wine aging for 1-3 months is ideal.
10. Repackaging aging
After the second fermentation, the wine is clarified and can be directly consumed.
But if you want it to become better, more fragrant, then you need to age it. Small-
capacity containers are recommended for aging, as it is best to drink shortly after the
wine is aged. It is best to use glass bottles. When aging, it is necessary to pay attention
to the full bottle and seal. The aging time is 15 days to 12 months. When the ambient
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Enzyme Plus ©2022 · User's Manual V1 · ENGLISH
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