Home-made wine is generally sealed for two months, and the wine body will be completely clarified. Use a suction pipe to draw out the supernatant liquid through the siphon principle, and it is ready for drinking.

The secondary fermentation of home-made wine should be carried out in a sealed environment to prevent oxygen from entering. The fermentation barrel should be placed in a cool and low temperature place. However, if the wine body with filter skin and seeds still produces strong gas, it is necessary to Continue to lightly tie the mouth with plastic cloth. After two days, the severe gas production no longer occurs, then tie the mouth tightly with plastic cloth to seal it.

Generally, after two months of sealing, the wine body will be completely clarified. Use a suction pipe to draw out the supernatant liquid through the siphon principle, and you can drink it. If you like your drink sweet, you can add rock sugar before drinking.

Extended information

Notes on drinking home-brewed wine:

1. Properly pair meals. Wine has always existed as a meal drink and should be consumed with other foods, preferably during meals. ?

2. Drink alcohol in moderation and pay attention to the taboos in drinking. For special groups, such as pregnant women, people with alcohol allergies, patients, and minors, drinking should be avoided.

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