1. First of all, there are two kinds of self-made wine acid, and the reasons are different. Let's talk about the first one, that is, the sugar content of the grapes bought is not enough, and the sugar added during brewing is not enough. This solution is to add sugar, but before adding sugar, you need to look at the time to see if the fermentation container is still bubbling.

2. If there are bubbles, it means that the fermentation is not over yet, and sugar can be added directly. The addition amount is 18 liter of grape juice with 17- 18 grams of sugar to make first-class wine.

If the wine has stopped bubbling, it means that the fermentation is over. In this case, sugar can also be added, but the added sugar will not become alcohol again, but will continue to exist in the form of sugar.

4. If the fermentation is over, it is recommended to add sugar when drinking, because the juice after adding sugar will be a good culture medium for many bacteria, and adding sugar too early will make the wine deteriorate quickly, as shown in the figure, and it can be judged whether the wine has deteriorated.

5. Now the second kind of acid is that the sanitary conditions of wine are not enough, which makes wine infected with acetic acid bacteria and other miscellaneous bacteria, thus producing a lot of acid.

6. In the second case, wine is basically vinegar, so it is difficult to take any measures to remedy it. Can only be drunk as a vinegar drink.