How to Make Green Wine: Methods and Steps Explained

Green wine has a light taste with high acidity and a rather sweet flavor, making it a wine that is very popular among young people. Let's take a look below at how to make green wine.

1. Buy grapes: When selecting grapes, choose some fully ripe ones, with large, plump berries, high sugar content and relatively low acidity; wine fermented from such grapes tastes good. Common grapes, such as regular grapes, seedless grapes and Muscat grapes, can all be used to make wine.

2. Wash the grapes: During the growing process, the environment may be poor, and dust and impurities may cling to the skin, so it is best to rinse them with tap water, while removing any rotten, spoiled grapes. Some people who like to keep things clean prefer to peel the grapes before making wine, and this is not out of the question, but it loses some of the unique nutrients found in grape skins.

3. Drain the water: Put the grapes in a container that can let water through, and once there are basically no water droplets on the surface of the grapes, they can be poured into the fermentation container, the wine jar.

4. Choose a container: The wine jar can be a ceramic pot or a glass bottle, but plastic containers are not recommended, because plastic is very likely to react chemically with alcohol and produce some toxic substances that harm human health.

5. Crush the grapes: After washing your hands, crush the grapes directly with your hands. The method is to grab a handful of grapes and crush them, then put sugar on top of the grapes. The ratio of grapes to sugar is 10:2, that is, 10 jin of grapes to 2 jin of sugar.

6. Seal and ferment: Cover the mouth of the wine jar, but do not seal it too tightly. The wine jar needs to be placed in a cool place, and the surrounding environment must be clean and hygienic.

7. Unseal: When the weather is hot, grape fermentation takes about 20 days to one month; when the temperature is lower, fermentation takes about 40 days. After unsealing, scoop out the grape skins floating on top, filter the wine liquid, and squeeze out the remaining wine from the skins and residue.

The method for making green wine is relatively simple, but be careful not to seal the lid too tightly, otherwise it will affect fermentation.