While writing an article last night, I took a break to make some pineapple wine. After all, no matter how messy life is, life still needs to be lived well.
In fact, making wine is really not difficult. As long as you do the disinfection and exhaust well, everything is so easy and simple. The only problem is how to make delicious wine!
The most basic and main raw materials for making wine are only sugar, water, and yeast, and the other auxiliary materials depend on the flavor you want to present. You can add them at will, waiting for you to find the most charming and suitable wine recipe.
If it is fruit wine, in addition to its own sweetness, you need to add a moderate amount of sugar, which is eaten by the yeast and converted into alcohol. As for how much sugar needs to be added, it depends on what kind of alcohol content you want it to have.
As for the types of sugar, you can use various types of sugar on the market, such as white sugar, disose sugar, brown sugar, brown sugar, rock sugar... Each has its own flavor characteristics. If it does not affect the stability, it is recommended to use white sugar or dispersion sugar. However, do not use honey, because after it is eaten by yeast, the alcohol metabolized will taste bitter.
So the meads you see on the market are all brewed and added at the end, and most of them just use technology and hard work. After all, the price of pure honey itself is too high, and adding too little will not bring out the taste at all!
If you are brewing beer, the sugar is directly boiled with malt, and the sugar content converted into it replaces the sugar. The most important thing is to add hops to increase the bitterness and aroma.
However, the timing of adding hops depends on whether you want high bitterness or just a bold aroma. The earlier you add hops, the more bitter they will be. And there are many types of hops, so beer is really interesting!
Generally, household brewing wines are roughly divided into these two styles. Of course, there are other soaking wines, such as plum wine, lemon wine, strawberry wine...etc., and of course there are vigorous medicinal wines that are very popular among the elderly; but those soaking wines The wines are a bit boring, so I won’t go into details!
When brewing wine once, the alcohol content should be around 5-8%, which is the limit of deliciousness. It is okay to make it higher, but it is easy to eat up the sweetness you want to give, leaving only the alcohol taste. If fermentation After completion, if you haven’t separated the yeast yet, you can really throw it away!
If you are tired of primary fermentation and want to make a higher alcohol content, you should consider secondary sugar fermentation, or directly use distillation to purify the alcohol content.
Homebrew, which is often talked about in general households, uses the method of bottling and adding sugar twice. Because during the primary fermentation of yeast, the sugar is eaten less and less. In a high-alcohol space, when there is almost no sugar for it to convert, this Take out a new bottle or barrel that can be completely sealed, and extract the upper wine body that has been metabolized by one fermentation. Do not filter the remaining residue. As for the separation method, the simplest way to use it at home is to refrigerate or freeze it, so that the yeast can no longer Activity, then separate.
Don’t put too much sugar in the secondary fermentation. Just add liquid 1% sugar so that the yeast can be activated again. After all, the secondary fermentation is a closed space, and it is equipped with a water valve like the primary fermentation. It can be used anytime and anywhere. The exhaust is different; if too much sugar is added and the yeast is too active, and if you use a glass bottle, there is a risk of the bottle exploding!
As for barreling, which was very popular a while ago, it is used to add flavor and absorb more alcohol during the second fermentation. Usually, various whiskeys are used, and the oak barrels used in brewing are used to contain the fermentation. The wine body is fermented for the second time by adding sugar. In fact, it is more likely to directly buy the oak barrel wood after making whiskey and throw it directly into the wine body to absorb the flavor. After all, a complete oak barrel is still very expensive!
I obviously didn't just make fruit wine, but I silently wrote a long article. What on earth was I doing! ? I am really addicted to writing! 🫠
# Minors are not allowed to drink alcohol.
Cut the pineapples and remove the dirt in the eyes to use as spare parts. In fact, the pineapple itself has good natural yeast on the peel, so you can clean it and use it whole!
In traditional Belgian vat brewing, you just throw it in without peeling it. However, if you are brewing at home this way, the uncertainty is too high. If you are a novice like you, you should do the most basic cleaning work!
I'm too lazy to use a traditional exhaust valve, so I just use this one I bought five years ago.ALCHEMA smart brewing machine, I bought it and played with it only a few times. I thought it was a bit too useless and put it away.
I took it out again today because I bought a two-shot machine. It is easiest to use this machine to make a fermentation.
If you like it, I would be happy to buy it.
Usually, when making most fruit wine, you will need to freeze it first to destroy the cell wall. But if you have a juice machine at home, you can just turn it on vigorously. It is not a waste of time!
After disinfecting the inner wall, add water and turn it vigorously!
There are many types of yeast,RED STAR It should be the most cost-effective one among them. Choose according to your different needs.
It seems to increase the sense of clarity, alcohol, fruit, bubbles... Different yeasts have different effects.
I chose the yellow bag for this brewing, because pineapple itself brings super high sugar content and can be used to increase the alcoholic taste. You can say that this bag is champagne yeast, because it is usually used in red and white wines and champagne. Let's do a fermentation. I used it for fermentation many years ago, and it almost reached a high alcohol content of 14%.
However, if you often make wine, these yeasts can be expanded and used continuously, and the more you play with them, the more complex and interesting the flavors will be! 🫰
After beating the puree, pour it all into the machine, including the yeast, sugar, and water. In fact, the machine is equipped with a scale function. It allows you to follow the table and measure the things step by step, like me. I am a veteran in wine making, so I don’t pay much attention to him!
After putting it in the machine, open the exhaust hole. There will be a hole on it that needs to be covered. It is used to monitor the exhaust level and report it to your mobile APP through cloud computing to tell you where the current brewing situation is. .
When the lid is removed, a wireless connection icon is displayed. The ultraviolet light around it is used for sterilization to ensure that the entire pot will not be damaged by external influences during brewing.
This time I’m making wine again, mainly because I bought this one with a wine spout on the Internet two days ago. KEG, to be used as a container for the second round.
In the past, I used beer bottles to make second rounds, but the feeling was different. If I wanted to play with it, I took out the machine that had been dusted for many years and started working on it.
In fact, I bought one many years agoDistillation machine, and then play with this wonderful toy directly in the store! 😆
As expected, the fermentation is very fast after adding yeast. The sugar has been eaten up in three days, and the metabolic fermentation reaches 8%. At this time, you can choose to refrigerate or freeze the sediment to separate impurities. You can also drink it directly as turbid wine, or drink it again. Add sugar for secondary fermentation to increase alcohol content.
The unfiltered wine has a lot of pulpy and yeasty flavor. If you don’t care, you can just drink it directly!
Finally, this wine dispenser has arrived. It depends on whether it is used as a second-shot barrel, or it can directly inject carbon dioxide. The small one is also very suitable for playing with nitrogen coffee.
The bottle cap tabletop was made by me many years ago, and it’s all my favorite craft wines. Just saying I’m a hairstylist who sells wine is not just casual!
After the pineapple fruit wine is brewed, cool it and filter out the pulp and excess yeast, then replace it with a KEG bucket with a wine spout. Add more sugar, add water to reduce the alcohol concentration, and perform secondary fermentation.
After a day, the carbon dioxide gas metabolized by the yeast was finally enough to create bubbles! !
If you have a separate carbon dioxide cylinder, you don’t need to add too much sugar for secondary fermentation. This is because I add more sugar water to let it ferment again in order to achieve a natural sense of sufficient carbon dioxide. This is also a way to save money.
The juice preserved by primary fermentation will have a richer flavor, but adding water a second time will dilute its juice flavor.
In hot weather, you need to drink wine with some sweet and sour taste to feel comfortable!
So the guests who come these days will have sweet fruit wine to drink! 🍻
It’s just that the later people come, the higher the alcohol content will be and the less sweet it will be, if I let it continue to ferment!
The definition of sister wine is, of course, the kind of wine that is fragrant, sweet and smooth, and you can get drunk immediately after drinking two glasses of it!
# Minors are not allowed to drink alcohol.
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