Last week, I told you how to make our grape wine, and this week I will add a second part.
Today, I am Yokoi, an Adan staff member.
In my previous blog, I wrote that if you add sugar to grapes and let them ferment for about a week, you can make wine.
The grapes are left to settle for a week, then the skins and seeds are wrapped in a cloth and pressed to yield only a reddish-purple liquid.
Pressing fermented grapes smells just like a wine factory.
I read that a dark and cold room with as little sunlight as possible is a requirement for wine making, so I worked in a room on the north side of the building where not many people come in and out. As I was pressing the wine, I felt as if I was already drinking wine.
This room where the work was done has also been stained with the smell of wine for some time.
After squeezing, they leave it like that for about one to two months.
The idea is to remove the sediment still from time to time and never stir it.
At this point, our wine is divided into sediment and liquid, but the liquid part has a beautiful reddish-purple color. But will we be able to remove the sediment? This also depends on my husband's skill.
I have so far done nothing but interject from the side.
If you can successfully remove this sediment, the wine making process is truly a success. 。。。。。。。
After almost two months, the wine has developed a wine-like color, but it doesn't look very tasty.
There is a faint whizzing sound of fermentation from time to time, but you have to be prepared to taste it.
I have always encouraged my husband to go ahead and do the tasting.
I will eventually post the photos and publish the blog.
