آموزش ساخت شراب قرمز؛ چطوربا انگور شانی شراب با کیفیت درست کنیم

Step-by-step tutorial on how to make homemade red wine using fresh grapes. In this video, we will learn how to make quality wine at home by following the exact steps. This video is for those who want to learn the basics and scientific steps of wine making from scratch. In this clip, we will examine the complete process of preparing grapes to using essential additives such as corn dextrose, potassium metabisulfite, yeast and calcium bentonite to clarify and improve the quality of the final product. ➖️➖️➖️ Ingredients needed to make about fifteen liters of red wine: 🔸️Twenty-five kilos of sweet, high-quality grapes 🔸️Three grams of Lavin EC-1118 yeast 🔸️Four grams of Formamide K 🔸️Forty grams of bentonite or spindasol as a fining agent 🔸️Seventy-five grams of medium French oak chips 🔸️Twenty-five grams of pectic enzyme 🔸️Potassium metabisulfite powder as needed ➖️➖️➖️ ✅️To obtain all the equipment and raw materials for fermentation and distillation, you can visit Sammar Market's Instagram page:   / sammar_market   ➖️➖️➖️ ✅️In the first forty-eight hours of fermentation, we are required to oxygenate our mortar so that the yeast can use oxygen in the first phase of its life to reproduce and strengthen its cell membrane efficiently. During the first two days of fermentation, open the fermentation tank door twice a day, observing complete cleanliness, and grab the mortar well with clean and disinfected hands. If your grapes are not seeded, you can use an electric tool such as an electric mixer or an electric blender with a steel blade or food-grade compressed plastic for ease of work. ✅️Suitable disinfectants for tools and equipment: 🔸️You can make a spray of Star Sun disinfectant with the appropriate dose, like me, and disinfect all the environment and tools of your cart before use. 🔸️If you do not have access to Star Sun, you can use potassium metabisulfite powder at a rate of two grams in one liter of water or sodium metabisulfite powder at a rate of 4 grams in one liter of water and make a disinfectant spray for tools and equipment. 🔴Note: The metabisulfite and water disinfectant solution can only be used for 24 hours and after this time it loses its properties, so make small sprays so that the consumption of raw materials does not cost you much. 🔸️If you do not have access to any of these disinfectants, use a solution of Vitex and water in a ratio of one to ten. 100 ml of Vitex and one liter of water. 🔴Note: After using the Vitex and water solution, you are required to rinse your equipment and tools! ➖️➖️➖️➖️➖️➖️ ✅️Temperature control: One of the most important points to be observed during fermentation is controlling the temperature of the fermentation tank and preventing temperature fluctuations during fermentation. Each wine yeast has a fermentation temperature range. For example, the Lavin 1118 yeast that I used has a fermentation temperature range between 10 and 30 degrees. However, these numbers do not mean that your yeast will perform well during the fermentation period between these temperatures. Rather, they mean that at the start of fermentation, if the temperature of your mortar is between these degrees, there is no problem and your yeast will easily start working between these degrees. However, once the yeast starts working at a certain temperature, this temperature must be maintained until the end of fermentation. For example, if the temperature of your mortar is 30 degrees at the moment the yeast enters your mortar, this temperature must be maintained until the end of fermentation and you should not allow this temperature to decrease or increase. (One degree of thermal tolerance during fermentation is not a problem) 🔸️Temperature fluctuations during fermentation will cause your yeast to perform poorly and lead to the production of by-products by the yeast, which will negatively affect the taste and smell of your final product. (If the temperature fluctuations are excessive, it will lead to mortar stroke, or the cessation of fermentation) 🔴️A few cleaning tips: 🔸️Do not oxygenate and stir the mortar under the air of the cooler, the cooler is the main source of the spread of germs and fungi. 🔸️Keep your mouth closed above the tank and breathe as slowly as possible. Sneezing, coughing and talking over the tank is prohibited⛔️ Your mouth is a major source of contamination. Wear a mask if possible. (I have to if I talk over the mortar 🥺) 🔸️ Thoroughly disinfect all equipment used and your work environment before opening the tank door, annoying fungi and bacteria are present on all surfaces! 🔸️ Wash your hands well and disinfect with alcohol before opening the tank door. ➖️➖️➖️➖️➖️➖️ ✅️Different parts of the clip: Introduction00:00 Starting the process of making red wine 01:32 Destemming, washing and crushing grapes to make red wine 02:18 Adding metabisulfite powder and pectic enzyme to grape pomace 04:45 One day after adding potassium metabisulfite powder 08:34 A brief explana...