说明书
- 格式：doc
- 大小：20.50 KB
- 文档页数：2
使用说明
1、新瓶是干净的，细心的您也可以拿一块布蘸上酒精，擦拭瓶子内部。
2、再次使用时，请再次清洗瓶子。用温水清洗瓶子内部后，倒立在干燥清洁不上，晾干。
3、用于制作酿酒后的瓶子瓶塞和内塞部位容易附着糖分和浓缩液，所以用于其他果酒时，务必充分清洗后使用。
4、腌制韭花及大蒜后的瓶子的瓶塞和瓶子本身容易留下味道，且很难去除异味。可以用于腌制同一食品。
注意事项
1、未设置安全密封，使用中请勿歪斜。
2、碰撞容易使瓶体破损。请避免与玻璃制品、或者坚硬的物品发生碰撞。另外，请不要使用容易使瓶体损伤的清洗用金属丝等。
3、本制品不是耐热玻璃。请避免激增的温度差，以免使玻璃破碎。而且，请不要用开水煮沸消毒，用温水洗净后请不要放入凉物以及避免产生温度差使瓶体破碎。
4、树脂、瓶栓、瓶盖、吊绳、包装等接近火源等高温状态容易变形，请充分注意。
5、腌制食品时瓶体重量会有所增加，此时搬运时请不要只提住提手，应用手扶住瓶底配合搬运。
自酿酒工艺流程
1、适当清洗泥沙，不需要洗的特别干净，如果清洗太干净，葡萄表皮附着的天然酵母菌和乳酸菌被全部洗掉，酿造发酵就会缓慢。
2、清洗后，把果粒摘下，放入敞开式的盆子中，用双手将果粒抓破揉破，或用木制工具压碎使其流出汁液。（注：不能用铁制器和铜制器）
3、酿葡萄酒所用的瓶罐必须特别卫生。破碎后葡萄浆倒入罐中，装至2/3即可，留下一定空隙，让其发酵。
4、家庭酿酒的环境非常重要，室内温度要求保持在10 - 20℃左右。
5、开始发酵后，每天要搅动几次，上午两次，下午两次，将浮上来的皮渣压下去。在发酵初期，用手摸发酵器会感到温度上升，用温度计测量超过28℃以上，就需要降温。主发酵时间一般在7-10天。发酵时间长短与温度有关，所以发酵温度不要太高。
6、气泡减少，甚至没有气泡，从瓶中看到皮渣下沉，当下沉结束说明发酵完成。领取一个瓶罐，将发酵完成的酒倒入另一个瓶罐中，将皮渣清除。（方法：用一根无毒塑料管，一头用纱布包好，并扎紧，把扎有纱布的一端放入发酵完的酒汁中，将另一端放入空的瓶罐中，把有酒的瓶抬高，把空瓶放低，利用虹吸方法将酒倒入另一个瓶中，把皮渣与酒汁分离开）。
7、刚发酵完的酒，口感不是很好，还需要再静置发酵一个月左右，将酒装满瓶子，尽量减少与空气接触，每周还需向瓶中添酒。在此期间还会有果皮等下沉，发酵结束后，利用虹吸方法澄清酒。
8、把酿好的酒放在温度为0 - 15℃的地方，静置一段时间，仍用虹吸方法倒入另一瓶中，反复几次，就可以饮用了，这时口感就会更好。
9、酿好的酒，一定要在较低温度而且温度稳定的地方存放。
Since the bre wing process 1,appropriate cleaning sediment, do not need to wash very clean, if clean too
clean, natural yeasts and lactic acid bacteria Staphylococcus attachment are
washed,the fermentation will slow.
2,after cleaning,put the fruit picking,into the open pot,with both hands and fruit
scratching knead break,or wooden tools crushed the sap.(not iron and copper
for note:).In
3,wine bottles have special health. After crushing grapes slurry into a pot,filled
to 2/3 can be, leaving some space, let its fermentaion.
4,home brewing environment is very important, indoor temperature
requirements in 10 - 20 ℃.
5,started after fermentation,to stir a few times a day, morning and afternoon
two times, two times,will peel float down. In the early stage of fermentation,
touch the fermenter will feel the temperature rise, with the thermoeter to
measure more than 28 ℃, requires cooling. The main fermentation time in 7 to
10 days. Fermentation time and temperature, so the fermentation temperature
is not too high.
6,reduce the bubble or no bubble, from the bottle, see peel sinking that
fermentation is complete when the end. Another container, the fermentation
the wine is poured into another container, the residue removal. Method:(with
anontoxic plastic pipe, a head wrapped with gauze, and tie, tie one end of
gauze into fermented wine juice, put the other end into the empty bottles, the
bottles of elevation, the wine put the empty bottle down, using the siphon
method will wine into another a bottle of wine, the peel and juice.).
7,just fermented wine, taste is not very good, also need to static fermentation
for about a month, will be full of wine bottles, as far as possible to reduce the
contact with air, weekly should also pay attention to add wine bottle. During
this period there, sink, after fermentation, with siphon clarification of wine.
8,the beer in the temperature 0 - 15 ℃ place, for a period of time, still with the
siphon method into another bottle, repeated several times, you can drink it,
then it will be better.
9,brewing a good wine, must at low temperature and the temperature stability
of the local storage.
