The production method of Green Wine

Green wine is light in taste, high in acidity and sweet in taste. It is a very popular wine among young people. Let's take a look at how to make green wine.

1. Buy grapes: when buying grapes, choose some ripe grapes, which are large, full, high in sugar and less sour. The fermented grape wine tastes good. Common grapes, raisins, horse nipples, etc., can be used to make wine.

two。 Wash grapes: in the grape growth process may be poor environment, will be contaminated with dust impurities on the skin, it is better to rinse with tap water, while removing rotten grapes. Some people who like to be clean like to peel the grapes and make wine, which is fine, but they lack the unique nutrition of the grape skins.

3. Drain: put the grapes in a leaky container and pour them into the fermented container when there are almost no water droplets on the surface of the grapes.

4. Choose containers: wine jars can be ceramic jars or glass bottles, but plastic containers are not recommended, because plastic is likely to react with alcohol and produce some toxic substances, which are harmful to human health.

5. Crush grapes: after washing with both hands, pinch grapes directly. The operation method is to pick up a handful of grapes and crush them, and then put sugar on top of grapes. The ratio of grapes to sugar is 10 ∶ 2, that is, 10 jin of grapes with 2 jin of sugar.

6. Seal fermentation: cover the mouth of the wine jar, but not too tightly sealed, wine jar should be placed in a cool place, environmental hygiene should be clean.

7. Unseal: when the weather is hot, the fermentation time of grapes is about 20 days to a month, and when the temperature is low, the fermentation time is about 40 days. After opening the seal, remove the grape skins floating on it, filter the wine, and squeeze out the residual wine from the dregs.

The production method of green wine is relatively simple, but it should be noted that the lid should not be sealed too tightly, otherwise it will affect the fermentation.