10 days or so. Homemade wine needs to be fermented for no more than 10 days before it can be filtered. The initial fermentation usually does not exceed 10 days. If it takes too long, it will easily turn into vinegar. Generally, the best time is when the grape skin completely changes color and tends to sink. After unsealing, remove the grape skins floating on it, and filter out the grape seeds and excessive wine mud at the bottom of the barrel. Then, the fermented wine is re-barreled and enters the secondary fermentation.

10 days or so. Homemade wine needs to be fermented for no more than 10 days before it can be filtered. The initial fermentation usually does not exceed 10 days. If it takes too long, it will easily turn into vinegar. Generally, the best time is when the grape skin completely changes color and tends to sink. After unsealing, remove the grape skins floating on it, and filter out the grape seeds and excessive wine mud at the bottom of the barrel. Then, the fermented wine is re-barreled and enters the secondary fermentation. The secondary fermentation and aging should be carried out in a sealed environment without too much human intervention to prevent oxygen from entering. The fermentation barrel should be placed in a cool and low temperature place. However, if the body of the filter skin and seeds still produces gas violently, it is necessary to continue to gently tie the mouth with plastic sheets, and after two days, it will not produce gas violently, that is, tie the mouth tightly with plastic sheets to seal it.