The New Generation Of Banging Hardtechno

bracerm2f

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home brewed taste of pure red wine, cheap,[link widoczny dla zalogowanych], without any additives and preservatives, clean and not toxic, drink up especially at ease. In recent years, I listed every time when a lot of grapes, red wine will be brewing. In my lead, we are brewing in the yard almost every red wine, my classmates and friends have also joined the ranks of wine. Today I bought a dozen pounds of grape, wine. -
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I brewed red wine following the methods and precautions introduction, interested friends try. -
these two tools to filter by grape. -
Fourth,[link widoczny dla zalogowanych], the grapes down the basin, hand them one by one crush, grape skin, grape seed and pulp are all left in the basin, and then follow the six kilograms of grapes a pound of sugar ratio (like Sweet little to put a little more appropriate), stir, and so after the sugar melts completely installed in the clean bottle. Note Do not overfill the bottle, set aside one third of the space, because the grapes in the fermentation process will be expanded, will produce large amounts of gas, if the equipment is too full, the wine will overflow. In addition, to prevent outside air into the bottle with a plastic bag wrapped around the best tight. -
we look, this is my last year brewed red wine, how, can it! Wine, just wine is good, down-light, but put some time later, down to the very strong. This year's red wine, I can only drink two cups (the smallest glass), a little more on the -
; This is what I bought grapes, a total of twelve pounds. -
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Second, with scissors close to the stem end at the grapes one by one cut, you can leave some stem end, so as not to hurt the skin; not hand to pull grapes, Jiuxia could hurt grape skin; Any hurt to peel grapes aside, keep eating, do not it does wine. -
the grapes from a place close to the cut stem end, Be careful not to damage the skin. -
This is the crush of the grapes. Twelve kilograms of grapes I put two half kilogram of sugar, I like a little sweet. -
the bottle is two pounds of capacity, can hold eighteen pounds of grape pulp. I am only twelve pounds of grapes. -
one, must be listed in the summer of grapes bought a large number of naturally ripe grapes, do not buy in-season greenhouses planted grapes. Buy ripe purple grapes (try the taste, sweet in general is ripe); look at the stem end, if it is green, and sour taste, it may be playing a This grape is best not to buy. -
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time of year I make wine slightly a bit late, now only twenty-temperature a few degrees may have stuffed twenty-six seven days. -
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; the grape of the water drained -
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water drain. -
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three, to cut a good grape rinse after ten minutes with a light brine, which is to get rid of pesticides on the grape skins and other harmful substances (mentioned earlier grape skin Do not hurt to wine, that is, when soaked in salt water dipped afraid to go inside the flesh, affecting the quality of the wine.) And then rinse again, then -
six, after a good wine brewing, make grape seed, grape skin, and flesh were all filtered out fermentation, it is necessary residues. Residues of the tools I bought the drain pans (see Figure); some people with gauze filter can; anyway, crude, home, what can be used to remove the waste to indigenous methods, best use, leaving the wine on the line the. It should be noted that the residues of the tool must be strictly sterilized, do not go inside the bacteria to the wine, oh. -
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wine health beauty,[link widoczny dla zalogowanych], longevity of the effects are particularly good, interested friends, fast hands to do it
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; brine grapes, about ten minutes. -
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five high summer temperatures, over twenty-one days of wine on the wine good; if the temperature is low (less than thirty degrees) can be more stuffed a few days. It should be noted that the longer the brew the more concentrated alcohol; wine after a good wine, put the longer, more concentrated alcohol. I do not like too strong wine, so even if the temperature is not high, I'm up to seven days to open a bottle of twenty-six residue. -

Skylareeov · Posted: Sun 1:52, 13 Mar 2011 Post subject:

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