There are two reasons why home-brewed wine becomes sour:

1. The fermentation time is too long, the fermentation is not stopped in time, and the barrel is not emptied in time. As the saying goes, it is said to be over-fermented. The wine turned into vinegar.

2. Another reason is that the wine is contaminated by acetic acid bacteria, causing the wine to deteriorate and become sour. In this case, it cannot be drunk.

The method of making home-made wine is as follows:

Materials: fresh grapes, white sugar, container.

The first step is to go to the market to buy fresh grapes and pick out the damaged ones.

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The second step is to wash the grapes and soak them in light salt water for half an hour, then rinse them again. .

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The third step, after rinsing, place it outside in a clean place to dry. Do not let it dry. The grapes bring in the excess moisture.

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The fourth step is to crush the dried grapes and put them into the container Within, according to the ratio of 6 pounds of grapes to 1 pound of white sugar Add sugar, stir well and seal the lid tightly.

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The fifth step is just one week of fermentation in summer. If the temperature is low in autumn, it will be enough. Fermentation takes half a month.

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The sixth step, after fermentation, filter out the wine with a filter , you can filter it several times before putting it into a wine bottle.

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