Do you use honey for homemade wine? Can you put honey in making wine?

Honey should never be used --- it will be toxic after chemical reaction!

If you are a professional homemade, you can refer to the first person in China to make homemade wine -- living in Qinghe, Beijing, I have asked for advice in person.

If you drink it yourself, it doesn't matter if you choose the grapes, but it's better to add glucose -- the kind sold in hospitals, followed by granulated sugar, followed by cotton sugar, in order to increase the alcohol concentration.

A lot of people get sweet wine after sweetening and fermenting, and that's because the koji is not good, or the temperature is not right, and it is not completely converted into ethanol (alcohol).

If you're interested, do your own research, but remember: don't use honey for whatever grapes you use.

It's best not to add anything to make wine, so that the wine comes out, otherwise, there will be bad consequences that you can't imagine. As the upstairs said, it will become fruit vinegar. Because, honey contains fruit acids and other components, and fruit acids are not fermented, but are preserved in wine, and if you add too much honey, the result will be very sour.

Yes, but you want to prevent pantothenic acid. Otherwise, you're going to have to drink fruit vinegar.

If you are allergic**, don't use it. I've always wanted to try it, but I'm afraid of allergies. Don't use pimples on your face. After all, there is alcohol in the wine, and it is good to use green tea powder and honey.

No honey, it is best to use white sugar, put one 9th for the first time, and after the wine is formed, there is no taste, put sugar again, add one of 10, after more than 20 days, you can drink wine!

x0d x0aSome people who are not used to drinking dry red will think that the taste is too sour and difficult to swallow. It is then served with some sweetened drinks, such as Sprite. But this actually destroys the crisp taste of the dry red itself, which is not done by experts.

In principle, no, grapes themselves contain a certain amount of sugar, after fermentation, brewing to form wine, since it is wine, then it can not be mixed with honey to drink, be careful of poisoning diarrhea, and besides, wine is drunk in moderation, which is very good for the body!

In order to improve the content of fermented wine, it is easy to preserve and improve the quality, so some sugar is added during the fermentation process to increase the C source required for fermentation. Generally, white sugar, rock sugar, and honey are all OK, and the amount added is 10-15% of the raw materials.

OK. Honey contains fructose, you can put a little when fermenting wine, honey has a floral aroma, it is not recommended to put more, the wine made has a floral aroma, which will mask the aroma of the wine. The recommended dosage is less than 5 parts per thousand.

If you make wine, there is honey in many recipes, but there is a limit to the amount of honey that can be put in, so you should follow the recipe.

It is best to add sugar, because there are two worries about adding honey:

1. Is the honey you use real honey? If your honey is bought from the market, it is best not to use it, the best honey on the market is not only difficult to distinguish between real and fake, but the most terrible thing is that the honey is added with chemical additives.

2. If your honey is made by beekeeping, then using such honey will change the taste and aroma of the wine, can you accept the taste and aroma of such wine?

Do not add honey, because honey contains fruit acids and other components, and fruit acid does not ferment, it will only be stored in the wine, if too much honey is added, the fruit acid content will also increase, resulting in a noticeable sour taste of the wine.

OK. Once the wine is made, it is best to strain it, add honey, then distill it or boil it, and keep it sealed.

Don't add it, it may break.

To make wine with honey, you can wash the grapes and dry them, put the grapes in a large bottle, and then put honey, add less rock sugar, and the dam bottle cap is tight, not breathable, and let it go for about a month.

Honey cannot make wine, and in very early Italy people would add honey to wine, but it was not possible to make wine from honey.

You can't add honey when making wine, only a little bit when you want to quote it after it's ripe.

You can add honey when making homemade wine, honey contains fructose, you can put a little when fermenting wine, honey has a floral aroma, it is not recommended to put more, and the brewed wine has a floral aroma, which will mask the aroma of the wine. The recommended dosage is less than 5 parts per thousand.

Here's how to make your own wine:

1. When choosing grapes, it is best to choose deep purple-red and ripe wines, so that the color of the wine will look good and the taste will be better. Cut the grapes, wash them several times, and soak them in water for one to two hours, but don't wash off the white layer on the skins.

2. Remove the grapes from the water and dry them naturally, or turn on the fan to blow them dry.

3. The container is best made of porcelain, glass can also be used, because fermentation is a long process, porcelain or glass is not easy to break, so as to maintain the taste of grapes, wash, dry water, grapes each stem, crush and put into the container.

4. After putting the grapes, sprinkle in sugar, one or two grapes, sprinkle a layer of sugar, the proportion is about the same, the container can not be too full, to leave a gap, because the grape fermentation needs space.

5. After everything is done, seal it well to prevent mosquitoes and the like from entering.

6. Then stir once a day or every other day or two, at this time it is still the taste of grapes, it has not yet fermented, the speed of fermentation is related to the weather and temperature, the weather in July, generally about 10 days, is the peak period of fermentation, listen closely, you can hear the sound of fermentation, and so the sound is small, no, you can pour out the liquid.

7. For pouring out the wine, choose a glass container, seal the bottle mouth, and also leave a gap. There is also a second fermentation. The best time to drink is after six months.