The main reason why home-brewed wine develops mold is because the wine comes into contact with too much air during fermentation and storage, causing bacteria to breed and deteriorate. It is recommended to throw it away.

You need to be careful when making your own wine in the future.

1. When selecting grape raw materials, try to remove rotten fruits, moldy fruits, and cracked fruits.

2. After washing the grapes with water, the grapes must be "air-dried" without any moisture.

3. The best temperature during fermentation is between 26 and 28 degrees, and fermentation needs to start quickly.

4. After 7 to 10 days of primary fermentation, filter out debris (grape skins, seeds, wine lees, etc.) in time.

5. One month after the secondary fermentation, filter the wine lees in time and make sure the jars storing the wine are filled (to prevent oxidation).

6. In the future, the cans should be emptied regularly every 3 to 5 months to remove the wine sludge and fill the wine cans.

7. Wine made from non-specialized wine grapes should best be drunk within 4 months to 1 year after the secondary fermentation is completed.

8. During a fermentation process, once you feel that the fermentation has stopped, you can add a little more sugar to see if the yeast decomposition is completed. Try to complete the fermentation of the yeast in the grapes, so that the alcohol content of the wine will be high. Some (preferably 12 degrees) for long-term storage in the future.

Extended information:

Causes of moldy wine

1. The wine-making method is incorrect. During the wine-making process, the contact area between home-brew wine and air is too large for bacteria to breed, leading to mold. The most likely reason is that the wine liquid was exposed to the air over a large area during filtration;

2. The wine-making container used is not clean. Before the home-brewed wine is brewed, the wine-making container has not been cleaned, and there may be oil stains or dirt, which will eventually lead to the growth of bacteria and the growth of hair in the wine. Treatment method: After removing the mold, do not shake it to remove the upper layer of wine! Observe for 2 days. If mold does not continue, you can continue fermentation. If mold occurs again, declare the home-brewing failure!

3 , The grapes are not fermented at all, and the sugar content is too high, causing mold. The treatment method is to add live yeast.

Reference: People’s Daily Online - Remember these points and you can make good wine