Can homemade wine be consumed after being stored for 6 years

Homemade wine that has been stored for 6 years is generally not recommended for consumption. Due to the lack of professional sterilization and sealing techniques, homemade wine is prone to mold growth or harmful substances during long-term storage, which may cause gastrointestinal discomfort and even poisoning risks. Home brewed wine is usually fermented in simple containers, which are difficult to completely isolate from air and microorganisms. During storage, the wine may oxidize and deteriorate due to poor sealing, resulting in turbidity, odor, or suspended solids. After alcohol evaporates, the acidity increases, and drinking it may irritate the gastrointestinal mucosa. The harmful substances such as methanol produced by the metabolism of some miscellaneous bacteria may accumulate over time, and exceeding safety standards may damage the optic nerve or liver. In rare cases, if professional sterilization equipment and vacuum sealed storage are used, and the storage environment is kept at a constant temperature and away from light, 6-year aging may enhance the flavor. However, it is necessary to confirm through professional testing that the alcohol content, acidity, and microbiological indicators are qualified, and the appearance is clear and free of sediment before cautiously attempting. Ordinary families find it difficult to meet these conditions.

It is recommended to consume homemade wine within 1-2 years and store it in a dark glass bottle sealed and refrigerated. If the wine changes color, swells, or emits a pungent odor, it should be discarded immediately. Long term stored alcoholic beverages can choose aged wines produced by legitimate manufacturers, which have undergone strict quality control and professional aging processes. Pay attention to the state of the alcohol before drinking, and pair it with foods such as cheese to slow down alcohol absorption. People with special physical conditions should control their consumption.