自酿葡萄酒多久可以喝
需要发酵1个月，具体做法如下：
需要提前准备好的材料包括：紫葡萄2500克、白糖300克、盐10克、面粉100克。
1、买回来的葡萄先把有破损的挑选出来。
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2、把葡萄放进一个大些的盆子里加入清水和适量面粉，用手顺着一个方向搅拌清洗。
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3、洗净灰尘的葡萄再用淡盐水浸泡15分钟，清除表面残留农药。
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4、之后把葡萄放阴凉通风出晾干表面水分。
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5、葡萄倒入盆子里加入白糖搅匀用勺子压破。
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6、装入玻璃罐用保鲜膜封口。
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7、在25-30度的室温里发酵1个月。
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8、用干净消过毒的细纱布把葡萄酒过滤一下。
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9、倒出，完成。
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注意事项：
葡萄必须是红的发紫的才行，发青的做出的口感很差的，白糖比例看个人喜欢口感。
自酿葡萄酒含有不同浓度的甲醇和杂醇油。甲醇、杂醇油的产生主要来源于原料。一方面，葡萄皮中的果胶在果胶酶或热能的作用下分解出甲醇，霉变也会产生大量甲醇，酵越彻底，甲醇含量会越高；另一方面，葡萄中的蛋白质水解为氨基酸，再经过酶的催化作用生成杂醇油。
此外，自酿葡萄酒的发酵过程中会产生大量的气体，所以不要用塑料瓶、不锈钢、铝器皿等来盛装，以免发生化学反应
自己酿造葡萄酒虽然实惠，但是目前，大多数家庭酿制葡萄酒过程还没有除去甲醇和杂醇油的工艺，在自行酿制和饮用时应该当心，避免此类有毒、有害物质对身体造成危害。
