自酿葡萄酒要多长时间才能喝？
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。
自制葡萄酒一般一次发醇20天，2次发醇15天，一共35天上下。依照精酿葡萄酒的技术标准，一次发醇7-15天。
随后开展废渣分离出来，分离出来后的红酒就可以喝过，假如期待红酒的口味和香味更强，还能够开展二次发酵，二次发酵的时间为1-18月，具体时间能够 依据自身的爱好由自身决策。
酿制的红酒最好是在1年之内喝了。时间长了口味会变浅，但不容易伤害身心健康。存储时最好是将玻璃瓶斜放，瓶盖返潮澎涨，透气效果不佳，防止与气体触碰、空气氧化。将酒置放在0℃上下的温度下更有利于存储。
扩展资料：
存储自酿酒的器材能够 是各种各样，例如：中小型橡木桶、细口玻璃瓶、饮料瓶、饮料瓶、旧的葡萄酒瓶这些，可是无论挑选哪一种存储器材，选定的器材一定要具备非常好的密闭性。建议尽可能应用小器皿储存。
自酿葡萄酒的最好存储温度是12—15摄氏，另外在没光的自然环境下储存，因而我们在存储自酿酒的情况下能够 挑选将其置放在：保温箱体、别墅地下室、家里的阴凉的地方等，另外维持存储自然环境的自然通风性与环境湿度，防止波动。
参考资料来源：百度百科——自酿葡萄酒
