What to do if homemade wine is sour? Thank you

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.

Homemade wine has a sour taste, depending on what kind of sourness it is: one is the sour taste brought by the grapes themselves, which is normal, no sour wine is not good, and it is not good to taste if there is no sourness; The other is that the fermentation is not successful, indicating that the fermentation process is not all carried out in the direction ---of producing alcohol and wine aromas, and the wine produced in this way has a strong sourness, bad taste, poor quality, and is difficult to swallow. If the amount is small, discard it and don't drink it; Alcohol with bacterial infections has low nutritional value.

Drink it right away, and don't drink it anymore and turn it into fruit vinegar.

Add at least 20% sugar, if it is still too sour, it may be bad.

If the home-brewed wine has become sour during the fermentation process, you can first filter the residue to slow down the fermentation, and then use high temperature to kill the fermentation bacteria through fumigation, and at the same time, you can add some rock sugar to sweeten it according to the taste of your own Zen wheel in the process. Under the principle of not stirring as much as possible, the wine is cooled out of the zhaoxin pot, and the wine will be more mellow at this time.

Reasons why home-brewed wine becomes sour:

1. Grape raw materials: If the sugar content of the grapes used in self-brewing is not enough, and the added sugar is not enough, and then the sourness cannot be balanced, it will make the taster have a very prominent sour taste.

2. Winemaking process: If the wine does not pay attention to the timing and fermentation conditions during the brewing process, it will be infected with inappropriate acetic acid bacteria, resulting in a large amount of acid.

1. It is recommended to pour it out, it has deteriorated and is not suitable for drinking, so you can add some sugar to it next time. Because you're using a table wine, it has a very high water content, and during the fermentation process, it will become sour because of the low alcohol content produced during the sugar breakdown process.

2. There are two reasons why the self-brewed wine becomes sour: the fermentation time is too long, the fermentation is not terminated in time, the barrel is not poured in time, as the saying goes, after fermentation, the wine becomes vinegar. Another reason is that the liquor is contaminated with acetic acid bacteria, which deteriorates and becomes sour.

Or maybe the brewing equipment used is wrong.

The sour taste is normal, I also brewed a little bit a few days ago, it was made with mountain grapes, it was also very sour, and the alcohol flavor was very strong, but it was a dry red brew like this. Dry red wine refers to red wine that is completely converted into alcohol with a residual sugar content of less than or equal to that after vinification. So it's very sour, it shouldn't have deteriorated, I have a friend who made it spoiled, and there will be hair on it.

Don't worry.

PS: It is better to crack the grapes a little bit to make wine, so that the fermentation effect is good.

There are many reasons why the wine will 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. Rent roll.

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 without a little moisture.

4. Prepare rock sugar, one pound of grapes and three taels of rock sugar. Crush the grapes and place them in the bottom of a 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 missing trillion bottle with plastic wrap, close the lid and seal it well.

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

1. It is normal for wine to be a little sour, and normal red wine must be sour and bitter. Unless you add a lot of sugar when you are doing it, and in the end there is too much residual sugar, and the sweetness of the wine suppresses the sourness.

2. What is the right way to make homemade wine?

1) Cut the grapes into one by one with scissors, don't break the skin, not break it at all, or it won't affect the quality of the tease, and then put the water in the dust on the surface of the lead, don't scrub it by hand, and don't use a brush to brush, don't sterilize the grapes, the white film on the surface is fermented, to ensure the survival of wild yeast.

2) After the grapes are washed, they should be put in a basket to dry the water thoroughly, or hang them up to dry. First fermentation: The method of crushing is very simple, that is, the grapes are crushed, as long as the skin and flesh are separated, and the skin and seeds are packed together, and the container is two-thirds of the way (the remaining space is reserved for the grape skins to rise during fermentation).

Sugar is usually added in several batches. For the first time, 24 hours after loading the grapes, add half of them, and after 3-4 days, add the remainder depending on the fermentation. After the grapes are bottled, the bottle is capped (do not cover very tightly, leave an air outlet, as long as there is no dust) After about a week of separation of fermentation residue and liquor, the fermentation will naturally stop after the sugar is consumed, and the peel will no longer float up, that is, the fermentation point will be reached, and then the wine will be filtered out for secondary fermentation.

3) There will be a small amount of delicate foam produced in the second fermentation, and the wine is particularly clear after 2 to 3 weeks, and the secondary fermentation is not fermented by yeast, but malolactic fermentation, so the container should be filled as much as possible, and the bottle cap can be tightened after fermentation for 1 and a half months.