这个和储藏方法有关，如果你的酒后处理不够，那么最好早点喝，以免染菌什么的破坏酒质。如果终酒经过处理（例如加了叫硫酸钠什么的），我建议你分装小瓶存放六个月以上再喝，顺便说下，存放一定要在相对阴凉的地方，而且酒瓶一定要平放，这样陈出来的自酿酒才最好。
呵呵，我也是爱好者，共享吧：D
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。
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