method:
1. Fully clean the main fermenter and control drying. 2. Take 750 grams of purple skin medium grained grapes 15 days before maturity, remove the stalk, pick out rotten grape beads and shriveled grapes, soak them, then rinse them and dry them until there is no water on the surface. Do not rub with your hands when washing, because the white frost on the grape skin should be used for fermentation. 3. Wash your hands, crush the grapes, squeeze the grape flesh into the main fermenter, and then put the grape skin into the fermenter. Do not throw away the grape skin. First, there are wild yeast on the grape skin, which can start natural fermentation. Second, wine needs the color of the grape skin.
4. When the grapes are loaded to about 70% of the fermenter's capacity, stop loading grapes and cover them, but do not tighten them completely. During fermentation, a large amount of carbon dioxide gas will be produced. If it is overfilled, the precious wine juice will overflow; In addition, grape fermentation also requires trace oxygen.
5. Wine fermentation generally requires 6-8 days at room temperature. For example, it takes about 6 days in summer and 8 days in autumn in Beijing. When there are few bubbles in the fermenter, and there are basically only colorless grape skins and grape seeds left, and there is almost no sweet taste in the tasting liquor, it indicates that alcohol fermentation is completed.