What should I do if my own wine is too sweet?

Homemade wine is too sweet, indicating that there is too much sugar when brewing. There are two solutions:

1. By adding artificial yeast, the self-brewed wine will continue to ferment, and the sugar in the self-brewed wine will be decomposed into alcohol substances, so that the sugar in the self-brewed wine will naturally decrease, and the self-brewed wine will not be too greasy as before, resulting in normal drinking.

Secondly, we can reduce the alcohol content of homemade wine by improving the fermentation environment and raising the fermentation temperature. By adding artificial yeast and raising fermentation temperature, the problem that homemade wine is too sweet can be completely solved.

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Drinking homemade wine can not only avoid drinking fake wine, but also promote appetite, antioxidation, anticancer and sterilization. It is a good choice for homemade drinks. Self-brewed wine is divided into seven steps: selecting materials, washing and drying, removing stalks and crushing, adding sugar, canning, secondary brewing and bottling.

However, incorrect home brewing technology will not only lead to good wine, but also cause safety problems. China Food and Drug Administration announced the consumption skills of homemade wine to teach you how to brew good wine.

1. Raw grapes should be of high quality.

Grapes are divided into wine grapes and edible grapes. In order to improve the quality of homemade wine, consumers are advised to buy fresh, mature and intact wine grapes when purchasing raw materials.

2. Prevent contamination by miscellaneous bacteria.

Before use, the fermentation apparatus of self-made wine should be cleaned and disinfected, and drained with hot water or highly edible alcohol; In the fermentation process, the temperature should be controlled between 15 ~ 25℃ to avoid being higher than 30℃. Because there are many kinds of microorganisms in the epidermis of grape raw materials, it is suggested to add proper amount of dry yeast before fermentation to inhibit the proliferation of miscellaneous bacteria. It is forbidden to add water to the fermentation container during fermentation. If foreign bodies such as white hairs and mildew spots appear during fermentation or storage, it means that you have been infected with miscellaneous bacteria, so please don't drink any more.

Don't seal the container when fermenting.

Because self-brewed wine will produce carbon dioxide (CO2) gas during fermentation, in order to prevent explosion, it is best to choose steel and food-grade plastic containers, and it is best to choose large-mouth containers instead of grapes. When fermenting, it is forbidden to seal the container, leave a gap in the bottle mouth or seal it with eight layers of gauze. After fermentation, wine should be completely separated from yeast to prevent the bottle from swelling during storage.

4. Homemade wine is suitable for storage in a dark and cool environment.

Due to the limitation of sterilization conditions, there may be other microorganisms in fermented wine, which may easily lead to wine deterioration. Therefore, it is suggested that homemade wine should be stored in a dark and cool environment, and the storage temperature should be stable between 10- 15℃. Brewed wine should not be stored in non-food grade plastic bottles. It is recommended to drink for a short time, not to store for a long time.

References:

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