The shelf life of homemade wine is only one to two months, and some good quality wines can be stored for a year. When making wine at home, the production standards and hygiene standards are actually not up to standard, and there is a lack of necessary brewing conditions such as sterilization. Many wines are prone to spoilage and mold growth during the brewing process, so the shelf life is very short.

Homemade wine changes over time, and it is difficult to avoid contact with the air. In addition, if you often open the lid to scoop out the wine, the alcohol in the wine will slowly turn into acid, and the original flavor of the wine will be lost. When bad smells such as acetic sourness, nail polish smell, and musty smell appear, the wine has deteriorated and cannot be drunk anymore.

How to preserve homemade wine:

Generally speaking, it is best to drink homemade wine as soon as possible because the sterilization technology at home is not perfect. If you really want to preserve it for a longer time, you can either seal it in the refrigerator or cellar and refrigerate it (it must be sealed). If you don't have conditions, you can choose pasteurization.

This method does not affect the taste of the wine, and it can be stored for a relatively long time (only three months). Over time, not only will the wine taste bad, but it may also produce odor, which may cause disease. Once you find that there is a peculiar smell in the wine, the wine is turbid, or there are foreign objects, you must pour it out immediately.

The wine cellar should ensure a cool, dark place with a constant temperature of 50-55°F (13°C), and prepare slightly sloping shelves for storage. Cool, dark and humid conditions are best for the wine. storage. Wine should always be kept lying on its side, and wine can be refrigerated to better ensure freshness.