How to deal with home brewed wine that is a little sour

Wine sour is less sugar, and sugar can be added for secondary fermentation. Wine needs to be aged in oak barrels for a period of time to absorb aromatic substances such as tannic acid from the oak, which undergo slow oxidation. The small oak barrels from the famous French oak region of Allier are used for the master wines, which can increase the contact area between the wine and the oak more than the large barrels, so that the flavor of the wine is stronger.

In addition, the degree of roasting of the barrels needs to be adapted to the flavor of the wine, as is the precise control of temperature and humidity, as well as regular tasting and analysis.

Hello: Most of the table grapes used in making wine at home are used, and I think you use the same, because the sugar-acid ratio of this grape itself (that is, the ratio of sugar content to acid content) is relatively small.

As we know, sake brewing is the use of yeast to break down sugar into alcohol, if there is less sugar, there will be more acid, and if the sweetness of the alcohol produced by sugar fermentation is not enough to offset the sourness, the sake will feel sour.

There could be two reasons for your situation:

First, the grapes you buy are not enough sugar and you add not enough sugar, if this is the case, the solution is to add sugar, but it depends on the time, you have to see if your fermentation container is still bubbling, if it is still rising, it means that the fermentation is not over, you can add, the amount of 1L juice to add 17-18g to produce a degree of wine. If your wine stops bubbling, it means that the fermentation is over, and in this case it is okay to add sugar, but the added sugar will no longer become alcohol, and it will still exist in the form of sugar. If that's the case, I recommend that you add sugar to your drink, because the juice after adding sugar will be a good medium for a lot of bacteria, and the wine will spoil quickly.

Second, the hygienic conditions of your wine are not enough, so that the wine is infected with acetic acid bacteria and other miscellaneous bacteria, thus producing a large amount of acid, if this is the case, then your wine is basically vinegar, and it is difficult to take any measures to remedy it, then you have to drink it as a vinegar drink, don't worry about its quality, it is generally not toxic. Isn't this vinegar drink also very popular at the moment.

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.

It is normal for home-brewed wine to be a little sour, and home-brewed wine is a little sour because the fermentation time is not well mastered. During the fermentation of wine, yeast converts the sugars in the grapes into alcohol and carbon dioxide. Winemakers can control the fermentation process to determine the residual sugar content of the wine, which in turn determines whether the wine is dry or not.

Wine is a type of fruit wine made from grapes. According to China's latest wine standard GB15037-2006, wine is made from fresh grapes or grape juice as raw materials, made by full or partial fermentation, and the alcohol content is not less than that.

1. White wine: made by separating and fermenting white grapes or grapes with red skin and white flesh. The color of the wine is yellowish with greenish, similar to colorless or light yellow, straw yellow, golden yellow. Colors such as dark yellow, earthy yellow, brown yellow or brownish yellow do not meet the color requirements of white wine.

2. Red wine: It is made by mixing and fermenting grapes with red skin and white flesh or red skin and flesh through grape skin and juice. The natural color of the wine is ruby red, ruby red, purple red or garnet red, and any yellow, tan or earthy brown color does not meet the color requirements of red wines.

3. Rosé wine: made by fermenting or separating the skin of colored red grapes. The colour of the wine is pale red, peach, orange or rose.

Any color that is too dark or too light does not meet the requirements of rosé wine. This type of wine has a freshness and a pronounced fruitiness in the flavor, and the tannin content should not be too high. Varieties such as rosé grapes, Pinot Noir, Carignans, French blue and others are suitable for making rosé wines.

In addition, red and white wines can also be regarded as rosé wines if blended in a certain proportion.

1. First of all, there are two situations in which home-brewed wine is sour, and the reasons are also different. First of all, the first is that the sugar content of the grapes bought is not enough, and the sugar added when making wine is not enough, so the solution is to add sugar, but before adding sugar, you need to look at the time to see if the fermentation vessel is still bubbling.

2. If there are still bubbles, it means that the fermentation has not ended, and you can add sugar directly. The amount added is calculated by adding 17-18 grams of sugar to 1 liter of grape juice to produce a degree of wine.

3. If the wine has stopped bubbling, it means that the fermentation has ended, and in this case, it is okay to add sugar, but the added sugar will no longer become alcohol, but will only continue to exist in the form of sugar.

4. If the fermentation has ended, it is recommended to add sugar when drinking, because the juice after adding sugar will be a good medium for many bacteria, and adding sugar too early will make the wine spoil quickly, as shown in the figure to determine whether the wine has deteriorated.

5. Now the second kind of sourness is that the hygienic conditions of the wine are not enough, so that the wine is infected with acetic acid bacteria and other miscellaneous bacteria, resulting in a large amount of acid.

6. If it is the second case, then the wine is basically vinegar, and it is difficult to take any measures to remedy it, so it can only be drunk as a vinegar drink.

1. Generally, most of the table grapes used in making wine at home are used, and the sugar-acid ratio of the grapes themselves (that is, the ratio of sugar content to acid content) is relatively small.

2. Winemaking is to use yeast to decompose sugar into alcohol, if the sugar is less, the acid will be relatively more, if the sweetness of the alcohol produced by sugar fermentation is not enough to offset the sourness, the wine will feel sour.

3. There may be two reasons for this situation is that the sugar content of the grapes you buy is not enough and the sugar you add is not enough, if this is the case, the solution is to add sugar, but you have to see if your fermentation container is still bubbling, if it is still rising, it means that the fermentation is not over, you can add, and the amount of 1L juice is added to 17-18g to produce a degree of wine Fengshan.

4. If the wine has stopped bubbling, it means that the fermentation has ended, and it is okay to add sugar in this case, but the added sugar will no longer become alcohol, and it still exists in the form of sugar.

5. If this is the case, it is recommended that you add sugar when drinking, because the juice after adding sugar will be a good medium for many bacteria, and the wine will spoil quickly.

6. The hygienic conditions of the wine are not enough, so that the wine is infected with acetic acid bacteria and other miscellaneous bacteria, thus producing a large amount of acid, if this is the case, then your wine is basically vinegar, and it is difficult to take any measures to remedy it, so you have to drink it as a vinegar drink, and don't worry about its quality, it is generally not toxic. This vinegar drink is also very popular at the moment.

Alcoholic fermentation requires anaerobic respiration.

There are two possibilities for turning sour.

1 has been over-fermented.

2. Oxygen enters during fermentation.

Next time, remember to seal the bottle well.

The home-brewed wine is a little sour, probably because the wine is over-fermented, and the grape oak wine turns into grape vinegar; It is also possible that the grapes selected are not ripe enough and have outstanding acidity, which is not a big problem; But if the wine goes bad and becomes sour, it is not drinkable.

Causes of sour home-brewed wines:

1. The wine is over-fermented, and the wine is fermented into grape vinegar.

2. The grapes selected are not ripe enough, and the acidity of the wine is prominent.

3. The sugar is not enough during brewing, and the sugar content of the wine is not enough.

4. When making wine, the equipment is wrong, and the wine is polluted and deteriorated, that is, the wine is bad and cannot be drunk.

The acidity of the wine is also one of the criteria for measuring the quality of the wine, if you drink it in your mouth, acid, sugar, tannin, alcohol content of these flavors, then you can drink it, of course, your own home brewing may not be so perfect!