How to make wine poisonous

Question 1: Is homemade wine poisonous? How come it's not poisonous? In most cases, home-made wine is non-toxic and you can drink it with confidence. It is difficult for germs to grow during the production of home-made wine. However, for safety reasons and to make better quality wine, you must pay attention to hygiene issues when making homemade wine.

Sometimes, drinking homemade wine can cause a headache the next day. The reason is that excessive tannins and histamines are produced during the production process. Red wine generally contains tannins. With more experience making home wine, you can control the tannin content.

All materials that come into contact with the wine must be disinfected; this includes hands, of course. Impurities and bacteria can greatly affect the taste of wine. Some bacteria produce acetic acid in wine. If you don't want to brew a bottle of "grape vinegar", pay attention to disinfection.

Pay attention to hygiene when using siphoning to separate wine and sediment. In addition, the wine and sediment must be separated in time. Because there are dead yeasts in the sediment, the wine will produce a musty smell if it is mixed with them for a long time.

Only food-grade containers should be used in any process of making homemade wine. Some non-food grade materials can affect the color and flavor of wine. In Australia, a man once used a bathtub to hold crushed grapes; the enamel on the bathtub had eroded, causing the man to develop symptoms of lead poisoning.

Buckets, bottles, corks, tubes and other tools must be disinfected. A common method is to dissolve 2 ounces of potassium metabisulfite in a gallon of water and then clean all materials that will come into contact with the wine. After disinfection, wash everything again with cold water. Sterilizing with potassium metabisulfite can preserve sealed homemade wine for 6 months. Bottles should be boiled in boiling water for a while and then washed several times to remove sediment, sterilize and resist oxidation.

Is home-made wine poisonous? The answer is no. As long as you pay attention to the above details, you can enjoy your homemade wine with confidence.

Question 2: Is home-made wine poisonous? I have worked for the tenth largest wine-making company in the world for ten years, and I can tell you responsibly that it is very likely to be poisonous or harmful, or in other words, more or less poisonous.

Have you ever chosen fermented wine bacteria? Indiscriminate fermentation of miscellaneous bacteria, when sugar is decomposed into carbon dioxide and alcohol, will also produce a part of methanol. What is methanol? Please Baidu yourself. Even if yeast is selective, the generation of methanol is inevitable. In industry, we have methods and necessary processes to remove methanol. Do you have this condition? Secondly, have the raw materials been strictly screened, disinfected and cleaned? Can you guarantee that the fermentation bacteria do not contain Aspergillus, Escherichia coli, Staphylococcus aureus and other carcinogenic pathogenic bacteria? These bacteria often lie dormant in the form of spores in your homemade wine. After you drink it, it will take several days or even dozens of days before you become sick. By then, you will not be able to figure out what caused it.

Blindly brewing your own wine is a huge joke that is currently popular in our country.

Question 3: Is homemade wine poisonous? Silly boy, can anything be fermented without bacteria? Everyone has been sterilized by high pressure

Question 4: How to make wine at home without poison? I will teach you how to make non-toxic and harmless wine

Autumn is here, and the song "Grapes of Turpan" "Mature" is elegant, unrestrained, and touching! Friends, do you want to do it yourself and make some wine for your family? But after seeing the reports in major media that homemade wine is poisonous, I started to feel depressed. After reading the following content, you can feel confident and bold to take action...

After searching through various sources, Comparison and homemade wine results, the homemade wine experience is announced as follows:

1. Buy grapes. The more mature, the better, but nothing rotten. Too much raw grapes taste bad, sour, astringent, and have a strong lees smell. Generally choose mountain grape or rose red.

2. Wash.

Do not use any detergent or wipe, just rinse repeatedly with clean water to remove loose soil and weeds.

3. Dry. Dry in a ventilated and cool place and avoid exposure to the sun.

4. Pick grapes. Pick the grapes and remove the rotten ones.

5. Add sugar. Either white sugar or rock sugar can be used, usually 10-30 is added, I added 15.

6. Crush. Crush the grapes, squeeze out as much juice as possible, and mix well with white sugar or rock sugar.

7. Fermentation. Container selection can lead to toxicity. We know that many containers are used in the whole process, the most important of which is the fermentation container. There is no doubt that if we use glass or ceramic as the fermentation container, it is safe and reliable. And if you use stainless steel or even iron containers as fermentation containers, it is very likely to brew poison.

Be careful not to fill the container too full, preferably no more than 70% of the container. Cover it tightly and be careful not to let dirt or flying insects in to avoid contamination. Do not seal too tightly, because gas will be produced during fermentation, and sealing too tightly may cause an explosion. For example, I choose to hold a basin upside down on the mouth of the bottle.

8. Observe. On the first, fourth and seventh days, hygiene issues may lead to poisoning. After all, fermentation time usually takes 7 days. During this process, if the grapes are infected by bacteria, it is very likely that the grapes will rot. Or if your fermentation container is not clean or the container is not clean when stirring, it may lead to bacterial infection. If you think about it from another perspective, your food will deteriorate if it is stored for a long time.

9. Filtering. After observing that the grape skins have turned white, you can use two layers of gauze to filter out the grape skins, grape seeds and other impurities. Generally, this period of time varies from 7 to 15 days depending on changes in the environment.

10. Secondary fermentation. The filtered grape juice is put into a container for secondary fermentation. This period of time also changes with changes in ambient temperature, and generally takes 15-30 days. Also note that the container cannot be sealed to avoid an explosion.

11. Filling. After the secondary fermentation is completed, it can be put into small bottles and sealed for storage. Be careful not to fill too early. If the fermentation is not complete before filling and sealing, there is also the possibility of explosion.

12. Storage. After filling, store in a low temperature and dark place.

13. Drink. After secondary fermentation, it is ready to drink. A wine that is slightly astringent, slightly leesy, sweet and sour was born.

Summary:

If you do not adopt the correct wine-making method and use the correct home-brew wine equipment, it will be brewed with pickle jars, glass barrels, plastic bottles or even a cement pool. The quality of the wine and the hygienic standards in the wine-making process cannot be guaranteed. Such wine has deteriorated before it is brewed. Such wine is indeed not drinkable.

So it’s not that home-brew wine is harmful. But those wrong brewing methods and wrong brewing containers are harmful.

For truly self-brewed wine, every grape is carefully selected to ensure the quality of the wine and make the wine extraordinary. Also in the fermentation and brewing process, self-brewing emphasizes some important details that cannot be replaced by mechanical equipment in the entire brewing process, highlighting the delicate craftsmanship and meticulous attention to every step. Self-brewing does not pursue the quantity of output, but quality is the most important. It requires much more manpower and costs than factory-based production. When comparing the two in terms of quality, the difference is obvious. Home-made wine does not use any additives, absolutely does not use sulfur dioxide, and is not checked. It is 100% original grape juice.

Making your own wine is more about the brewer’s thoughts, like a noble and respected artistic crystallization. It reflects the brewer's respect and love for wine and contributes to the unique taste and quality of self-brewed wine.

Home-made wine is the ultimate goal of the development of the wine industry. All people who really like wine will make their own wine in the end, without exception, all over the world.

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Question 5: Is homemade wine really poisonous? As long as you pay attention to hygiene and control temperature during fermentation, there is no problem.

Question 6: Is home-brewed wine poisonous? More and more people are trying to make their own wine. For some novices and people who are concerned about their health, it is not clear whether self-made wine is toxic. As long as the relevant equipment in the brewing process is correctly selected, it is Safe and secure. However, improper operation during the entire process can lead to wine poisoning.

1. Grape selection may lead to toxicity. If we assume that the grapes are produced from the orchard, then it is very likely that the grapes were sprayed with pesticides during the growth process (in order to increase the yield!), and in the process of making homemade wine, we do not advocate washing the grapes cleanly, because It also depends on the microorganisms on the surface of the grapes to guide fermentation. So what to do? Please read the query: Do you need to wash the grapes to make homemade wine? 2. The choice of container may cause poisoning. We know that a lot of containers are used in the whole process (for details, please refer to the tools required for home-brew wine), the most important of which is the fermentation container. There is no doubt that if we use glass or ceramic as the fermentation container, it is safe. Reliable. And if you use stainless steel or even iron containers as fermentation containers, it is very likely to brew poison. 3. Hygiene issues may lead to toxicity. After all, fermentation time usually takes 7 days. During this process, if the grapes are infected by bacteria, it is very likely that the grapes will rot. Or if your fermentation container is not clean or the container is not clean when stirring, it may lead to bacterial infection. If you think about it from another perspective, your food will deteriorate if it is stored for a long time. 4. Other questions. For example, long-term exposure causes mutations in grapes. Factors such as enzyme mutations caused by excessive temperatures can cause home-brewed wine to be toxic.

Question 7: How do you make wine yourself? Will there be any harmful ingredients? Do self-brewed wines contain harmful substances that exceed standards? Many netizens are worried that the methanol content in home-brewed wine will exceed the standard. In fact, there is no need to worry. During the fermentation process, as long as you pay attention to hygiene and avoid infection with miscellaneous bacteria, the fermentation temperature is between 28-35 degrees, do not come into contact with iron or copper tools, and avoid direct sunlight. The fermented wine will not contain any harmful substances, even if it does, it will be far away Below the relevant standards, drink with confidence.

Question 8: Is home-made wine harmful to the body? Many netizens are worried that the methanol, formaldehyde and fusel oil content in home-brew wine will exceed the standard. In fact, there is no need to worry. During the fermentation process, as long as you pay attention to hygiene and avoid infection with miscellaneous bacteria, the fermentation temperature is between 28-35 degrees, do not come into contact with iron or copper tools, and avoid direct sunlight. The fermented wine will not contain any harmful substances, even if it does, it will be far away Below the relevant standards, drink with confidence.

Question 9: Is the wine I made poisonous? This year I finally tasted the legendary wine I made myself. It's sweet and delicious. But the alcohol content is still a bit high. My alcohol capacity is pretty good, and I feel a little hot after drinking a little. This also shows that it has not turned into sugar water after all. People ask me how I brew it. Anyway, I don’t understand it. I just drink it. It’s all caused by my husband. It seems that the key point is that there should be no water. I saw online that home-brewed wine is poisonous. I feel something is wrong. It refers to the kind that failed to brew. I have made chili sauce because I am not good at handling water. The result is that there is a white layer on top. That is because there is water and it is broken. In this way, the chili sauce is made. Failed, thrown away. The white on home-brewed wine may also be this. You can't drink this wine at all. It's like saying spoiled food is poisonous. Since it is called broken, it must be poisonous. If you have to get rid of the top part and drink the bottom part, you are definitely being irresponsible to yourself. And since ancient times, we have been making our own wine, including rice wine, wine and so on. Although I don’t know how to make it, I’ve tried it and it’s still very good. I want to publicize that home-brewed wine is poisonous and it should be the people who produce the wine. If you brew them yourself, you will definitely buy less. But the wine I bought really didn’t taste good. The dry red ones are astringent, and the ones with sugar taste like sugar water. I spent about 100 on a bottle of dry red wine a while ago and drank a few sips. I brewed it myself and haven’t touched it since. In comparison, it tastes better than the wine I made myself. The degree seems to be higher.

Question 10: Is the wine I make poisonous? Can I drink more? Thank you. At present, most families do not have the process to remove methanol and fusel oil during the wine making process. Everyone should be careful when making and drinking wine to avoid such toxic and harmful substances causing harm to the body. In the process of home wine making, there is a risk of poisoning from drinking home brewed wine. If you experience any discomfort after drinking home-brewed wine, seek medical attention as soon as possible.