How to solve the mildew of homemade wine?

Regarding the above-mentioned "diseases" of self-brewing, as long as you pay attention to the following points, the self-brewed wine will not be moldy. First, when selecting grape raw materials, we should remove rotten fruit, moldy fruit and cracked fruit as much as possible. Second: after washing the grapes with clear water, be sure to "air dry" the grapes without water. Thirdly, the optimum temperature for fermentation is between 26 and 28 degrees, and the fermentation demand can be adjusted very quickly. Fourthly, after 7- 10 days of primary fermentation, impurities (grape skins, seeds, wine mud, etc. ) is filtered in real time. Fifthly, after secondary fermentation for 1 month, the wine mud is filtered in real time and the jar for storing wine is filled (to prevent erosion). Sixth, pour the jar every three to five months, remove the wine mud and fill the jar with wine. Seventh: the wine brewed by non-professional wine grapes should be drunk within 4 months to 1 year after the second fermentation. Eighth: once the fermentation is over, or add a little sugar to see if the yeast can decompose. If the yeast in the grape is fermented as much as possible, the alcohol content of the wine will be higher (preferably about 12 degrees), which is convenient for later storage.