Question

自制葡萄酒什么时候放糖才最合适

Answer 1

1）当我们将葡萄捏碎之后，可以加入一些糖

2）也可以选择在发酵后的第二天或第三天加糖，因为这时候酿酒酵母正处于旺盛生长期，此时加糖不会影响发酵有利于发酵彻底，不留残余糖。

Answer 2

葡萄洗净晾干后，葡萄和糖同时放进密封的容器。

自制葡萄酒的做法，准备材料：紫葡萄：2500克、白糖：300克、盐：10克、面粉：100克。
1、买回来的葡萄先把有破损的挑选出来
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2、把葡萄放进一个大些的盆子里加入清水和适量面粉，用手顺着一个方向搅拌清洗
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3、洗净灰尘的葡萄再用淡盐水浸泡15分钟，清除表面残留农药
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4、之后把葡萄放阴凉通风出晾干表面水分，有坏的要挑出来，不然葡萄酒会变质
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5、准备好白糖和一个无油无水干净的密封玻璃瓶，还有一个大的空盆
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6、葡萄倒入盆子里加入白糖搅匀用勺子压破或是直接用手抓破
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7、装入玻璃罐用保鲜膜封口
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8、在25-30度的室温里发酵1个月左右
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9、发酵了一个多月的样子，葡萄皮全部飘在上面，下面就是美味的葡萄酒，不过暂时还不能喝要开始二次发酵
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10、用干净消过毒的细纱布把葡萄酒过滤一下
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11、过滤好的葡萄酒再次装回原来的罐子里密封好进行二次发酵，放阴凉处再放置两个月就可以了饮用了
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