1kg white grape for wine 700ml
Wash the grapes and separate them from bunches. Crush the fruit with his feet or crusher, this will make the skins and seeds
stay on top and mash underneath.
Through the neck or siphon, remove 1 liter of wine, and with the help of a mostímetro, measure the sugar content of the grape.
If necessary, add sugar to achieve the appropriate content to which fermentation is 12g per liter.
Transfer all the product to press the pipes and allow to ferment without interruption for 4 or 5 days.
After this period, must reassemble the pump passing through the pipes and for further causing the skins and seeds,
who will be on top, to move, thus releasing the gases of fermentation. Perform this process preferably two
times a day until the end of borbulhações and will be finished fermentation.
Undergoing only one fermentation, the wine will get the needle point characteristic of green wine. Now simply
filter the contents of the cask and bottle the liquid.
On average, the amount of wine produced is equivalent to 7% of the total weight of the grapes. That is, with lkg obtains approximately
700ml wine.
No comments:
Post a Comment