Homemade wine doesn't need to be kept in the refrigerator. Homemade wine can be stored in a cool, dark and shock-proof place indoors, and it is best to choose a place with stable temperature, such as storage room and basement. Homemade wine is not suitable for long-term storage, and it is generally better to drink it within one or two years.
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Homemade wine does not use industrial yeast, gelatin clarification and other technical means, and the wine liquid will contain trace harmful bacteria, so it should be stored at low temperature and protected from light, and it is best to drink it within one or two years. Of course, if your grape raw materials are of high quality (grape varieties, maturity, sanitary conditions, climate and other conditions are good), it does not rule out that you can brew good wine that can withstand aging.
Generally, the residue should be filtered after alcohol fermentation 1 week. Generally, you can drink it after 1 month, preferably after 3 months (winter) and after oxygen isolation, low temperature, standing, precipitation and filtration for a period of time. For the filtration in the later stage of slag removal, after standing for a period of time, the sake at the top is filtered out by siphon method (reducing the air in the container as much as possible), sealed (oxygen-insulated) and stored, and the sediment at the bottom is discarded.