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Crush (break the skins) and de-stem the grapes. For most grape varieties, about 90% of the larger stems should be removed.
除梗破碎：大部分葡萄品种而言，需要除掉90％的梗。 Test for total acidity following the instructions in your acid testing kit. If the acidity is less than .7%, add enough tartaric acid to bring it to that level. 测定酸度：用你的测酸计测葡萄汁的酸度，如果酸小于0.7％，就需要添加酒石酸直到你希望的酸度。通常为7～8之间为宜。 Test for sugar with your hydrometer. Correct any deficiencies by adding enough sugar to bring the reading up to 22% (22 degrees brix). 测糖度：用糖度计测定葡萄汁的糖度，如果小于22％，就要补加到这一数值。 When these tests and corrections have been completed, the must should be sulfited. Estimating that you will get roughly one gallon of juice yield for every 16 lbs. of grapes, calculate the anticipated amount of juice. Using this estimate, add enough sulfite to give you a sulfur dioxide (SO2) level between 50 and 130 parts per million (ppm) . The amount needed will depend on the condition of the grapes, with moldy grapes getting the most concentrated dose. 完成了上面的操作后，就可以加硫：通常加硫的量为50～130ppm，具体根据葡萄的质量好坏而定，葡萄好则少加，坏则多加！ Unless you have found it necessary to add more than 65 parts per million SO2 in step 4, yeast should be added immediately. If using more than 65 parts per million SO2, you must wait four or five hours before doing so. Add also one ounce of yeast nutrient for every 100 lbs. of grapes. Your lalvine yeast culture should be mixed into the crushed grapes (now called "must"). Stir it in thoroughly after eight to twelve hours. 加酵母：如果硫的添加量小于65PPM，就可以立刻加酵母活化液，如果加量大于65PPM就需要等待4～5个小时后加酵母。同时添加发酵助剂。通常20克/100升葡萄汁。 The must should be stirred twice a day until fermentation begins. The beginning of fermentation will be obvious, as the grape skins will be forced to the surface, forming a solid layer (called a "cap"). Once the cap has formed, it should be pushed or "punched" back down into the fermenting juice twice a day until it is ready to-be pressed. You may use your hand or a clean 2x4 to push down the cap. 酒精发酵：葡萄醪每天搅拌两次，直到发酵启动。这时葡萄皮会上浮形成帽，一旦帽形成，就要把他压到葡萄汁中，通常一天两次。 At some point, while fermenting on the skins, the must temperature should be allowed to reach as high as 90° F., at least briefly. This will help extract color from the skins. The rest of skin fermentation should take place at 60-75°F. 在同时，发酵容器的温度会上升，温度升高有利于颜色的浸出.但通常温度不能太高,控制在22-28度就可以了. When the desired level of color has been achieved (after at least four days of active fermentation) your wine should be pressed to separate the wine from the skins. Funnel the wine into secondary fermentors, filling them no more than 3/4 full. Attach a fermentation lock, and allow the containers to set until all visible signs of fermentation have ceased (at least three or four days). 当颜色已经达到我们的要求,或观察皮中已经没有太多的颜色可以提出时,就可以分离了,将清酒分离到一个可以装水封的小口瓶中继续完成酒精发酵,皮压榨. When the wine is about half to two thirds fermented, most red wines should be inoculated with malolactic starter (either before or after pressing). 接种乳酸菌进行苹果酸乳酸发酵,(初级学习酿酒的人不建议进行该发酵). At the end of fermentation, when no more bubbles are coming up through the lock, rack the wine off the lees and fine the wine (following the instructions supplied with your fining agent). Place wine in storage containers (glass, stainless steel, or oak). Top up the containers and let stand for a month. 当不在有气泡产生就可以判定所有的发酵结束了,就可以再次分离酒脚和澄清葡萄酒.现在就可以将你的葡萄酒储存在储酒容器中,玻璃瓶,不锈钢桶,橡木桶等.至少静置一个月.(不要着急去喝她,美酒也需要时间才能形成) Rack the wine away from the lees again, sulfite it to about 20 ppm. SO2, and place it back in topped up containers for three or four weeks. 一个月后,再次分离酒脚,补SO2到20毫克/升,然后装满容器成熟3-4月.(对我们国内的自酿酒,储存到元旦春节就可以开始享用了.) In June of the following year, filter the wine if you plan to do so. Sulfite to no more than 20 ppm. SO2. Allow the wine to sit through most of the warm summer weather with a relatively low sulfite level. This will encourage malolactic fermentation to finish up. 在来年六月,如果方便,你可以使用微型过滤器过滤葡萄酒.SO2不要超过20 ppm. In early September, (just before you need your storage containers for the next year's crush), carefully rack the wine from the lees, siphon into bottles, cork them, and lay them down for bottle aging. If you have enough storage capacity, you may wish to wait up to another year before bottling. At bottling time, test your wine for free sulfur dioxide, using a test kit for SO2, determining how much sulfite to add to bring the level in the wine to 30-35 ppm. If possible, store your filled bottles on their sides. Otherwise, store them with the corks down. Most red wines will benefit from at least one year's additional aging, and frequently more. 在第二年开始新的酿酒操作前,就可以将你的酒装瓶,通常用虹吸法,再用软木塞密封,再放在自己的小酒窖卧放瓶储,对与红酒来说1年的瓶储时间通常是需要的. 现在你就可以在你需要她的时候,在你的酒窖中拿出一瓶,要是希望在朋友面前露一手,那就用自己的电脑制作上自己喜欢的酒标,爱好的还可以签上自己的名字,在一个众多朋友的聚会上,开上一瓶自己亲自操练的葡萄酒,给她们将将葡萄的来历,酿酒过程的乐趣,自己的酒窖,那种滋味,,,,也许只有他自己知道!这就是DIY,带带人们的快乐!一个字,爽,两个字,真爽,三个字,真TMD 爽! 自酿酒提示： 了解和懂得基本的酿酒学原理和基本的操作要领 注意卫生状况 准备好基本的得当的酿酒小部件和辅料（１０升／每批以上者） 了解安全事项 不要着急喝刚酿出来的新酒 |
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