Is Homemade Wine Toxic? A Detailed Guide to Storage Time and Brewing Methods
Drinking homemade wine not only helps you avoid fake alcohol and benefits the heart, but also promotes appetite, provides antioxidants, and has anti-cancer and antibacterial properties, making it an excellent choice among homemade beverages.So is wine brewed at home toxic? How long can it be stored? What are the brewing methods?
Is wine brewed at home toxic?
According to professional answers, toxic poisoning generally does not occur.
1. Because during the homemade brewing process, the methanol concentration is very unlikely to reach a level harmful to the human body, and wine does not undergo distillation, so there is no problem of methanol enrichment, and therefore it will not cause poisoning;
2. However, because home-brewed wine is limited by conditions and lacks the pre-treatment, improved yeast strains and processes of industrial production, it is still best to drink it in moderation;
3. In fact, the greatest danger of homemade wine is contamination by miscellaneous bacteria, so the sterilization requirements throughout the process cannot be low. Otherwise, not only will the mixing in of miscellaneous bacteria affect the fermentation of the grapes and the taste of the wine, but it may also genuinely cause other problems, and even produce toxins.
How long can wine brewed at home be stored?
1. Although homemade wine has no shelf life, it does have a best drinking period. Different wines have different best drinking periods. For example, the best drinking period for white wine and rose wine is within 1 to 3 years.
2. For red wine, it is after 3 years, but it is not necessarily better the older it gets. This is mainly because wine is not like baijiu or other distilled spirits such as gin. Homemade wine is not very well sealed, so it is not easy to drink over the long term. Generally, drinking it within three years is best. Leaving it for too long will not only affect the taste, but may also harm the body.
What are the methods for brewing wine at home?
1. Select grapes
You can choose some ripe dark purple-red grapes; even loose individual grapes do not matter. These grapes are easy to ferment and are relatively low in price.
2. Wash the grapes
Because pesticide residue may remain on the grape skins, rinse them repeatedly with tap water, and remove any rotten grapes at the same time. After washing the grapes clean, wipe them dry or air-dry the moisture on the surface of the grapes.
3. Fermentation
Put the grapes in a clean basin, wash your hands, and directly crush the grapes. Crush the grapes one by one with your hands, leaving the grape skins, grape seeds and pulp all in the basin, then follow a ratio of grapes to sugar of 10:3, that is, put 3 jin of sugar for every 10 jin of grapes (friends who do not like it sweet can put 2 jin of sugar), stir evenly, and after the white sugar has completely melted, put it into a clean washed bottle. Note that the bottle should not be filled too full; leave one third of the space, because the grapes will expand during fermentation and produce a large amount of gas. If it is filled too full, the wine will overflow. In addition, in order to prevent outside air from getting in, seal the jar well and place it in a cool, dry place. After about twenty days to one month, fermentation is basically complete, then use gauze to filter out the skins and seeds.
4. Storage
Finally, seal and store the filtered grape juice, and it can be drunk after 1 month.