Why is homebrew wine sour? What to do if your home brewed wine is sour?

Home-brewed wines turn sour for two reasons

1. The fermentation time is too long, the fermentation is not terminated in time, the barrel is not poured in time, as the saying goes, the fermentation is over, and the wine becomes vinegar.

2. Another reason is that the wine is contaminated with acetic acid bacteria, and the wine deteriorates and becomes sour, which is not drinkable.

Here's how to make your own wine:

Ingredients: fresh grapes, sugar, containers.

The first step is to go to the market to buy fresh grapes and pick out the spoiled grapes.

The second step is to wash the grapes and soak them in lightly salted water for half an hour, then rinse them again.

The third step is to dry outside in a clean place after rinsing, so that the grapes do not bring excess moisture in.

The fourth step is to crush the dried grapes and put them into the container, put the sugar in accordance with the ratio of 6 catties of grapes and 1 catty of sugar, and then stir evenly to seal the lid.

The fifth step is to ferment for a week in summer, and half a month to ferment in autumn if the temperature is low.

Sixth, after fermentation, the wine is filtered out through a strainer, which can be filtered several times before being bottled.

Two reasons: 1. The sugar content of the grapes bought is not enough and the sugar added is not enough, and the solution is to add sugar. If sugar is added before the fermentation is stopped, it will be converted into alcohol, and the degree will increase; If sugar is added after fermentation has stopped, the sweetness will simply be increased to balance the acidity, and the degree will not change.

2. Because of the lack of attention to hygienic conditions, the acetic acid bacteria are infected, resulting in a large amount of acid, that is, the wine is made into wine vinegar. In fact, it is not bad, wine vinegar is a good cooking seasoning, and it is just wrong to make a mistake. Just pay attention to the hygienic conditions next time.

First, the grapes you buy don't contain enough sugar and you don't add enough sugar, if that's the case, the solution is to add sugar.

Second, the hygienic conditions of the wine are not enough, so that the wine is infected with acetic acid bacteria.

and so on, thus producing a large amount of acid, which has no way to remedy.

Production method: First, be sure to buy naturally ripe grapes in the summer when grapes are on the market in large quantities, and do not buy grapes grown in greenhouses out of season. Buy fuchsia ripe grapes (taste the taste, very sweet ones are generally ripe); Look at the fruit pedicle, if it is green and the taste is sour, it may be "erythrocin", and it is best not to buy such grapes.

Second, use scissors close to the fruit pedicle to cut off the grapes one by one, you can leave a little fruit pedicle to avoid hurting the peel; Do not use your hands to pluck the grapes, as they may hurt the skin; Put aside any grapes that have broken their skins, and keep them for eating, and not use them to make wine.

3. Rinse the cut grapes and use light salt water.

Soak for about ten minutes, this is to remove the skins.

pesticides and other harmful substances (as mentioned earlier, grapes should not be used to make wine if they hurt their skins, because they are afraid that the salt water will soak into the pulp during soaking and affect the quality of the wine). Then rinse with clean water and drain again.

Fourth, pour the grapes into the pot and crush them one by one with your hands, the grape skins, and the grape seeds.

And the pulp is all left in the pot, and then according to six catties of grapes and one catty of sugar.

Stir well, and wait until the sugar is completely melted and put it in a clean bottle. Be careful not to overfill the bottle, leave a third of the space, as the grapes will expand during fermentation, producing a lot of gas, and if they are too full, the wine will overflow. In addition, in order not to let the outside air in, it is best to wrap the cap tightly with a plastic bag.

Fifth, the temperature is high in summer, and the wine will be made after 21 days; If the temperature is low (below 30 degrees), it can be brewed for a few more days. It should be noted that the longer it is brewed, the stronger the flavor of the wine; Once the wine has been brewed, the longer it sits, the stronger the flavor will be. I don't like wines that are too strong, so even if the temperature is not high, I open the bottle and filter the residue in a maximum of twenty-six or seven days.

Sixth, after the wine is made, the grape seeds, grape skins, and leavened pulp should be filtered out, which means that the residue must be filtered. The tool for filtering the slag I bought is a leaky scoop (see picture); Some people can also filter it with gauze; Anyway, because of the simplicity, if there is anything at home that can be used to get rid of the dregs, just use it to the best of its ability, and leave the wine. It should be noted that the tools used to filter the residue must be strictly disinfected and do not bring bacteria into the wine.

The reason why the wine is sour may be that the grapes are not sugary enough to be sweetened; If the fermentation is too sour, or if the bacterial infection becomes sour during fermentation, then the wine cannot be drunk. Home-brewed wine is sour, maybe the grapes don't have enough sugar, you can add sugar, if so, the solution is to add sugar, if the fermentation is not over yet, you can add sugar. If your wine has stopped bubbling, fermentation is over.

Sugar is okay in this case, but the added sugar does not turn into alcohol, it remains in the form of sugar.

Home-brewed wine is sour, it may be that the fermentation time is too long, or it may be that the wine has deteriorated, so to be safe, do not drink the sour wine.

If the home-brewed wine is a little sour, I feel that it should be your white sugar, there is no thickening problem, as long as your dad's white sugar is strengthened, it should be able to solve this acidity.

The sour taste of self-brewed wine indicates that it has undergone qualitative changes and is caused by incorrect brewing techniques, so it is not recommended to continue drinking at this time, which does not meet the requirements of scientific and hygienic diet.

There is a lot of attention to wine, and it may not be impossible to drink it after it becomes sour, so you must first prepare for diarrhea. Hehe. If the sealing or sealing conditions are not good, the temperature and humidity conditions are not appropriate, and after a long time, not only the alcohol will run away, but also become sour and rancid.

The reasons are as follows: 1. The sugar content of the grapes bought is not enough and the sugar added is not enough, the solution is to add sugar, add sugar before the fermentation is not stopped, it will be converted into alcohol, and the degree will be increased;

2. Adding sugar after the fermentation has stopped will simply increase the sweetness to balance the sourness, and the degree will not change;

3. Because Bu Juwei did not pay attention to the sanitary conditions of the world, he felt that the limbs were infected with acetic acid bacteria, which produced a large amount of acid, that is, the wine was made into wine vinegar.

There are many reasons that can cause the wine to become sour, such as: the water that does not dry the skin after washing the grapes and causes contamination, the proportion of rock sugar is insufficient, excessive fermentation, and the most common is that the wine is not filtered in time after brewing, and the residue is contaminated when it is taken, and the lees continue to ferment into vinegar.

How to make your own wine:

Ingredients: grapes, flour, rock sugar.

1. Buy the grapes and pick the bad fruits, cut the grapes into small bunches, put them in a pot, sprinkle some flour and soak them for half an hour, and wash them two or three times.

2. Wash and drain the grapes, set aside to dry, and do not have a little water.

3. Wash the glass bottle and dry it, and there can be no water wheel and land.

4. Prepare rock sugar, one pound of grapes and three taels of rock sugar. Pinch the grapes and put them at the bottom of the glass bottle, and spread a layer of grapes with a layer of rock sugar.

5. Sprinkle thick rock sugar on the top of the grapes. The bottle is 7 points full, and it has to be fermented, not too full.

6. Cover the mouth of the bottle with plastic wrap, close the lid and seal it well.

7. After fermentation for a month, drain all the skins and seeds with a slag cloth, and the rest is wine, which can be drunk.

It is normal for home-brewed hail wine to be sour, but it is not normal for the sour taste to be rotten. Raid Hui.

After fermentation, the sugars in the wine are converted into alcohol, and the acidity is revealed.

Adding sugar and adjusting the ratio of sweet and sour can improve the taste. Shoot the answer.