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.
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.