葡萄酿酒的数量是由葡萄的含糖量决定的,含糖量高的葡萄酿的酒就多。一斤葡萄如果加糖发酵、酒度可以提高到15度左右,完全发酵后去除皮渣、压榨过滤后一般可以做0.8-1斤左右葡萄酒。如果不加糖发酵,葡萄含糖量一般,最多可以做0.6-0.8斤。
用料:葡萄1斤、冰糖3俩
做法
1,葡萄洗干。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/10dfa9ec8a13632716475d6b9c8fa0ec09fac7c4?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2,把葡萄凉干水,将葡萄捏碎放入波璃瓶内。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/b90e7bec54e736d1e4cc105096504fc2d462698f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3,一层冰糖,一层葡萄重置到瓶口。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/3c6d55fbb2fb4316edb5e5222da4462308f7d3c4?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4,密封罐,大约1个月之后就可以把发酵的葡萄酒挤出来。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/1c950a7b02087bf46646c8b1ffd3572c10dfcfc4?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
5,把的发酵葡萄酒挤出来,装进密封罐。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/810a19d8bc3eb135cb0d2be3ab1ea8d3fc1f44a4?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
6,放入冰箱冷藏,经过2-3个月之后发酵产生的葡萄酒是最优质的。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/ca1349540923dd54baac3b30dc09b3de9d82488f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)