What are the dangers of autonomous wine?

Autumn is the season for grape harvest. Many people buy grapes in large quantities while they are cheap, and then make their own wine when they get home. Some people I know also make their own wine at home, so they know a thing or two about this. So, is homemade wine good or not?

What are the dangers of autonomous wine?

Taboos in wine making:

1. Gas is produced during the fermentation process, so do not seal the container opening, just cover it slightly;

2. During the whole process, you cannot touch iron or copper tools, which will cause iron and copper decay;

3. Do not use green, rotten or spoiled grapes to make wine, otherwise the wine will be sour and taste bad;

4. Grapes need to be crushed before being put into the container, which is conducive to the dissolution of beneficial substances;

5. Don’t over-wash the grapes, as the power of fermentation comes from the wild yeast on the skin;

6. The fermentation process cannot come into contact with raw water to prevent infection by bacteria, which may lead to fermentation failure;

7. Avoid direct sunlight during the entire process, and the temperature should be preferably below 35 degrees.

Many netizens are worried that the methanol content of homemade wine will exceed the standard, but there is no need to worry. As long as you pay attention to hygiene during the fermentation process, avoid infection with bacteria, keep the fermentation temperature between 28-35 degrees, avoid contact with iron and copper tools, and avoid direct sunlight, the fermented wine will not contain any harmful substances and can be drunk with confidence.