Fermentation
My wine has exploded while in storage, why?
There are 2 possible options that may cause this problem.
#1: The wine was not finished fermenting before it was bottled. Checking your wine with a wine hydrometer will tell you the sugar content. A finished wine will read .996 or less. To ensure your wine will no longer ferment there is an option of adding Potassium Sorbate to the wine. This will inhibit any further fermenting. Also adding some Potassium Metabisulphite will also ensure a more stable shelf life.
2: The wine still has some gas in it and it is building up in the bottle under pressure. Degassing your wine is a process that the wine needs to go through before bottling. During the fermentation process, when the yeast converts the sugar into alcohol it creates carbon dioxide gas. Once the wine has finished fermenting it is necessary to facilitate the removal of this gas by stirring aggressively and/or racking the wine a couple of times. Also filtering your wine will almost ensure that this process is complete.
My wine tastes sweet, but it is meant to be a dry wine?
You should get in the habit of using your wine Hydrometer. it can be your best friend. A dry wine should read at least .996 or less. Once you “stabilize” your wine you can no longer do anything about the sweetness. Also keep in mind that a “young” wine will always taste sweeter than it actually is. That is just part of the aging process of your wine. As it ages that sweetness will tone down and become more complex like the wine you were hoping. That will be determined by the quality of the wine you made as to just how long that process will take. It could take anywhere from 3 to 4 months up to a year.
I am having trouble getting my wine to ferment.
1: This may be a temperature issue. To ferment, wine needs to be between 24 and 26.5 degrees Celsius (75 to 80 Fahrenheit). Yeast can die in a fermenting wine if the temperature is too low. Yeast is a living organism that metabolizes more slowly in cold temperatures. If the temperature is too cold for too long, the yeast can go dormant or die. If the temperature is too high, yeast can die in wine if the temperature is too high. High temperatures can damage yeast cells, which can lead to poor fermentation, off-flavors, and even spoilage then the yeast may die.
2: Old Yeast. All yeast packs have an expiry date on them.
3: Using your Hydrometer will help you understand what is going on. If you take the Specific Gravity of your wine must before you throw the yeast in and document that # somewhere, when you think you have a problem, check it again with the hydrometer to find out what the specific gravity is. If that # is the same, then you know the yeast is not doing anything. If that # has decreased but the wine must looks like it is not doing anything then try warming up the vessel your wine is in. Wrap a blanket around it or put the pail (vessel) in a warmer room. Give it a couple of days and check with the hydrometer again and see if there is any activity, bubbling, going on. Also at this point if you see no activity, rack your wine from one vessel back to the other and then leave it for a day or two. Sometimes it just needs a little oxygen to encourage the fermenting process.
My wine feels fizzy on my tongue?
It is possible that the wine had not finished fermenting when bottled or it has some residual CO2 that was not released during the de-gassing stage. To avoid this, maintain the proper fermentation temperature until the fermentation is complete. The hydrometer reading should be 0.995 or below. Also, ensure that all the CO2 has been driven off during the de-gassing process before fining, filtering, and bottling.
Contamination
My wine has turned brown and tastes bad. How come?
This is caused by oxidation. This problem happens, more, once the wine has fermented and the CO2 (gas) has been removed. At this point any “excess” air is going to cause oxidation. Whether you “bulk age” your wine once it is finished, or, bottle your wine right away, it is important to make sure that the bottle (vessel) your wine is sitting in is topped right up to about and inch or two from the very top. When you do bottle your wine make sure the bottle is filled up to at least 2 or 3 fingers between the cork and the wine. That air space between the cork and the wine is essential for the aging process to do what it is suppose to do. Do make sure to store your bottled wine on its side after about 5 to 10 days standing it upright. This will make sure the cork does not shrink over a period of time therfore allowing air/oxygen into the bottle and turning it bad.
My wine tastes like Vinegar.
Improper sterilization of your equipment can cause bacterial infection and contamination. Make sure your equipment is sterilized well before use. A sulphite solution is the best to use. Hot water alone does not kill bacteria and NEVER use bleach. Cleanliness in the surrounding area is also needed. Any spilled wine should be wiped right away because it attracts fruit flies and one fruit fly can infect your wine. You should only use food grade plastic, and it is a good idea to periodically replace your tubing.
Do I have to use shrink wrap on my wine bottles?
Shrink capsules serve absolutely no purpose except looks. if you are making more than one batch, using different colored shrink’s on each batch helps you determine which batch is which. After spending all that time carefully making your wine it is just that little thing that makes it look good….proud to say “I made that”.
Should I filter my wine?
Yes. It is recommended that you filter your wine. By filtering a clear wine, you are “polishing” your wine which will remove any impurities that your wine may have such as yeast cells and other unwanted material. It improves the taste and the look of your wine. Filtering your wine enhances the quality of your vintage and ensures that the wine will be sediment-free in the months to come. It is also one of the final stages to ensure that your wine is free from CO2 as well as any fine particulate (microscopic particles) you cannot see but will eventually end up in your bottle after it is stored for some time. Your wine will be more stabilized ensuring shelf life.
Why do your instructions say “not to top up” during stage 3?
Vineco’s wine kits are designed to make 23 L. of balanced wine. When you start the wine, you add enough water to bring the must to 23 L. There is always some wine left behind with the sediment after racking. If you top up with water, you are diluting the wine and therefore the finished wine will not be as it was intended. If you are following the instructions and not leaving the wine for long periods of time without any fermentation occurring, there is no risk of oxidation with the head space.
Storage & Aging
How should my wine be stored?
You should keep it in a dark place. Light will excite molecules and oxidizes your wine. It should be vibration free (storing wine under the stairs is not a good idea.) You should have it in a humid place between 50 and 80 percent. You should always keep it away from odors (paint cans or anything with a strong odor) The reason for this is because the taste of your wine can be affected.
Temperature
Maintaining a constant temperature between 16-21C prevents your wine from premature aging. Rapid temperature changes in your wine storage location are detrimental to your wine. You should keep your wine bottles on their side so that the cork stays moist; otherwise the corks will dry out and allow unwanted air in. Wine asks for two things only, to be left lying quietly in a cool dark place, and to be served slowly, giving it plenty of time and room to breathe the air.
My wine has a sharp or harsh taste to it.
This may be because it has not aged enough yet. Give it some time.
Additives
Can I sweeten my wine after fermentation?
Once fermentation is complete you can sweeten your wine by adding a sweetener (wine conditioner). You would add the wine conditioner prior to filtering. One ounce per gallon takes the edge off and two ounces per gallon starts making the wine fairly sweet. The best thing to do is to add to taste. Be careful not to over-sweeten.
What does Bentonite do for my wine?
Bentonite aids the yeast in growing quicker and stronger in the initial fermentation. It also helps to settle out the dead yeast cells so that you are not transferring a lot of sediment into your secondary fermentor after racking.
What does Metabisulphite do for my wine?
Metabisulphite protects your wine from spoilage and aids in clearing. It also helps to prevent oxidation. You can dissolve 50 grams of metabisulphite in 4 litres of water and use it as a sterilizer for all of your equipment and containers. It does a great job.
What does Potasium Sorbate do for my wine?
I t inhibits the reproduction of yeast cells. It does not kill the yeast cells, but it will prevent your wine from renewed fermentation. This is necessary for all wines, especially when you sweeten your wine before bottling.