Homemade wine sugar put too much, become good sweet is no way to improve, if you add water to dilute, the taste will also become bad, can only be re-brewed, the subsequent session in the appropriate amount of sugar.

Homemade wine put sugar on top of the grapes, grapes and sugar ratio is 10:2, that is, 10 pounds of grapes to put 2 pounds of sugar, very sweet grapes should be appropriate to put less, such as 10 pounds of grapes to put 1 pound of sugar or do not put, sugar is an important factor in the fermentation of the grapes, adding most of the sugar is converted into alcohol, but the highest will not exceed 17 degrees.

Extended information:

By the limitations of sterilization conditions, homebrewed wines may have other microorganisms in the wine after fermentation, which can easily lead to wine spoilage. Therefore, it is recommended that homebrewed wines be stored in a dark, cool environment with a stable storage temperature between 10-15℃.

Don't use non-food-grade plastic bottles to store your wine, and it's recommended that you drink it all within a short period of time, rather than storing it for a long period of time. Quality wines should be clear and transparent, with a natural and pleasing color and a sense of hierarchy and structure.

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