The process of crushing the grapes one by one is boring and tedious, which also proves that good things always require effort and effort, and the more beautiful the better, the more so.

The first batch of grapes took up four oak barrels, but fortunately there were enough at one time, and if only three or five were prepared on the buckle cable, the next batch would be dumbfounded when it ripen in a few days.

Although I kept an eye on the bucket every day, I was very careful not to open it, and I couldn't suppress my curiosity until the fifth day.

When I opened the lid again, it was clear that the grapes in the barrel were fermenting, with some of the skins already on the surface and the juice a more vivid red color.

Even for me, who hasn't smelled alcohol for too long, I can still smell a slight smell of alcohol, and I can't blame my nose for being too smart, it's really the taste of alcohol that is too tempting, especially for someone who hasn't experienced it for many years, and the reaction is more keen!

I was relieved that the juice in the bucket was normal in color and condition, and that there was no sign of mold or spoilage, and that there was a real possibility of spoilage in August temperatures.

Seeing that there were no other problems after a few days, I moved all the barrels of wine into the cellar for preservation, and put them in the room a few days ago so that I could observe them at any time and solve them in time when there was a problem.

Since there is no problem, it is naturally put in the cellar with a temperature of less than 10 degrees, which is much better for taste and storage.

The temperature in the room is basically maintained at about 30 degrees, and even if it does not fail in long-term storage, the final taste will definitely be much worse!

This is actually the best time to put in the sugar, and from my personal preference, I would definitely like to make the wine sweeter and make it taste not only wine, but also drink.

The sweetness of the naturally ripening grapes is not bad, and it would be better if I added some sugar to add the icing on the cake, but unfortunately I don't have the right sugar!

I only have brown sugar extracted from sugar cane, but it's not a good choice and I'd rather give up this step than use it.

Because the brown sugar may have a bitter taste after being in it for a period of time, it can only remain original!

......

The waiting process is always long, but it is also exciting to watch the sake you brew change day by day, just like watching your own child grow up.

The second batch of grapes, which was close to 100 catties, was successfully picked and returned home a few days later for the second batch to be made, and a third batch a week later at most, but my focus was mainly on the four barrels of the first batch.

The first to brew them is not only a sign of hope, but also the first to eat.

On the tenth day, all the grape skins in the barrel surfaced and piled up on the top of the barrel, and if you had put three more catties in the first place, the lid would have been lifted.

This undoubtedly reflects the correctness of the decision at that time, otherwise it would have been all leaking.

There is no need to leave the peel and pit in it, most of its nutrients are absorbed by the juice, and after a long time, it will produce a sour taste that affects the taste of the wine.

In addition, after the peels are removed, the three barrels can be combined into two barrels, and one or two barrels can be left free to prepare for the third batch of grapes.

When you scoop up the peel and pit, the juice you see is very attractive, and at first it was full of cracked fruit, and there was not even a third of the juice.

Now the juice is still clear, not only the color is gorgeous, but also the amount is also very large, hundreds of catties of grapes without a drop of water to produce two barrels of wine, the weight is at least more than 70 catties, almost about two-thirds of the weight of grapes.

With such a ratio, I should be able to get about 200 catties of wine this year, I have to say that it is surprising and pleasantly surprised, the only thing I am worried about is whether the taste can be satisfactory.

Half a month later, the taste of the wine is already very strong, and there is a slight grape aroma when you walk into the cave above the cellar, and this smell is magnified several times when you walk into the large space of the cellar, which is extremely attractive!

When the lid of the barrel is opened, the aroma is even more intense, and its taste is different from that of opening a bottle of red wine, and it is more than ten times stronger in terms of perception.

The smell in the barrel is also different from that of the usual professional red wine, closer to the fruity aroma of grapes, in short, it smells good, and there is no sour taste of many things when fermented.

The smell of the two is very different, but the degree of goodness is the same, more fragrant than red wine.

......

I felt like I was about to get drunk when I smelled it, but in fact, at this time, I no longer had any apprehension in my heart, and I had been worried about what the red wine would look like, and I handled it so roughly, which was equivalent to doing nothing.

At this time, I was relieved, if the taste is not good, it will not exude such a fragrance at all, and I believe that the wine will not be too bad if it can have such a smell!

The red liquid is very similar to the red wine tasted before, but the grape fibers are not carefully filtered out and appear more viscous, close to the appearance of orange juice.

As long as it doesn't affect the taste, I don't bother to pay attention to it, but the gluttonous worms in my stomach are hooked up and start the idea of drinking, and I can't help it......

The combination of the aroma and bright color of the fruit wine really made people have no will to resist, and they couldn't help but serve a bowl.

The slightly cloudy liquid is not good from the outside, it is not as clear and transparent as professional wine, and there are still a lot of impurities in it at a glance, which is its disadvantage.

The advantage is its fragrance, and the plus points pull back the total points that have fallen, in short, it is very attractive!

The moment was exciting and memorable, as the long-awaited wine was finally ready for the palate and the long waiting period was over.

In terms of taste, it is not bad, the fermentation time is not enough, and there is no strong wine flavor like the red wine I used to drink, and the taste of grape juice is stronger.

But it can't be underestimated, the half month of fermentation is not in vain, and the degree of the wine can reach at least half of the usual red wine, which is about five degrees!

The short time is the main factor, and the taste will be different when you drink it for another three or five months, and it will definitely be richer and more violent.

The success of the wine is what I care about the most, the lack of alcohol can be made up for by time, not to mention that for me I can not only make it into wine, but also as a drink, which I love, especially the taste after chilling is endless!

Even if I didn't add any extra sugar, the sweetness of the sake was not bad at all, and I was satisfied with the idea of adding brown sugar to the drink.

Because the grapes were highly ripe and sweet, the taste of the wine without added sugar was praised, and it seems that the high expectations placed on the grapes have not been disappointed!

......

A large bowl of wine was not saved for the next meal, and it was all eaten on the spot, and after killing a bowl, there was still a feeling of unfinished.

Maybe I haven't drunk alcohol for too long, and a bowl of wine close to a pound actually feels a little dizzy, which proves that it is not only a juice, but also has the ability to drink.

Of course, there are also reasons why I haven't been exposed to alcohol for too long, and my resistance to it has decreased a lot......

I usually stay awake all the time, but I feel a little dizzy that people really don't want to get out of this state, or I want to get drunk and forget my troubles!

While the iron was hot, I poured another bowl and took it back to my room to drink, it was nice to have a good drink of wine, I could drink as much as I wanted, and it would be better if someone could drink it.

Another bowl of belly made the already dizzy consciousness even more thoroughly drunk, and nearly two catties of wine were not too much if they hadn't put me down.

At this time, I feel very good, my brain is dizzy but not uncomfortable, I can enjoy this state of being drunk and not worrying, well, in fact, I just don't want to sleep at all!

I haven't drunk alcohol for too long and my alcohol consumption has dropped rapidly, and a pound or two of downgraded red wine, which was originally just an appetizer, has become a strong enemy that I can't fight.

But for the first time since I went to the island, I feel so good that I have become an alcoholic and drunk, I can simply sleep, I don't have to think about all kinds of troubles, and I don't have to think about my own miserable experience.

By the time I woke up again, it was already the next morning, and yesterday's dinner was omitted because I was drunk, which directly proved that drinking was wrong, especially if I was drunk.

The first batch of two barrels of red wine tasted basically the same, and then I didn't plan to leave it like that, but sealed it.

Among them, I want to keep more wine from the first year, and the longer the wine will taste better, but more importantly, the second one.

If you leave it casually, you are worried that you will visit the cellar every day, and if you have nothing to do, you will drink it as water, and then you will really become an alcoholic.

......

At the same time, these two barrels and the next few barrels are estimated to be completely consumed by me before the Chinese New Year, and it is impossible to even maintain the grape harvest until next year.

So in order to keep it longer, it has to be sealed, at least not as a snack and eat it as soon as you want!

What's more, the taste of freshly brewed wine can only be regarded as average, and it is a bit too wasteful to drink it now, and it will taste better if it is stored for a while.

Of course, there is always a hint of regret when I can't drink happily in the following days.

The process of making wine takes more than half a month, and it is certainly not without things to do, but it is still very busy.

Vegetables such as greens and potatoes and peppers need to be nursed for the next season, and corn and peanuts need to be harvested, and there was a typhoon in the process.

The magnitude of this typhoon can only be regarded as average, but it came at a rather bad time, it was the critical stage of corn growth, and I was angry enough to choke at one point.

The yield of corn has decreased from the original seven or eight hundred catties to less than five hundred catties now, and it is really a bit of a disaster to see the typhoon in the last few days before the harvest!

The busy harvest and planting of the new season continued until mid-September, when it finally returned to leisurely days.

What's even more gratifying is that I can finally break free from the state of summer and move freely outside......

Even though the weather is still fierce, I don't want to stay in my room anymore, I've been at home long enough in the summer, and I'm already a little bored!