How to Prevent Homemade Wine Making Problems

How to Prevent Homemade Wine Making ProblemsHomemade wine making is a hobby many people discover and quickly immerse themselves in. There are not many hobbies that people can enjoy drinking, and it is not too hard to become a celebrity among one’s friends and family with the knowledge and skills that come with being able to make one’s own unique blends of wine. However, there are problems that can occur with making wine at home. Here are some tips on the prevention of these problems so the wine making experience can be as enjoyable and productive as possible.

1. Bad batches. This is the most common problem experienced by burgeoning wine makers. It is essential to properly sterilize and clean all surfaces and areas that are involved in the wine making process. Sulphite solutions are preferred when it comes to cleaning work areas and equipment because the bacteria and pathogens that spoil wines and lead to illness will not be killed by the simple application of hot water. It is also important to make sure that any airlocks you use include a solution of sulphite and that the sulphite solution is not allowed to go empty.

2. Oxidation. Oxidation is what occurs when you let your wine stay exposed to air for too long. It can occur whenever your wine is splashed or poured. As a result, you should always try to keep a siphon on hand whenever you need to move your wine from one flask or barrel to the next.

It is also possible for oxidation to take place if you leave your airlock dry or if you have too much spare for air to build up in your wine when the wine is in its fermenter. You can reduce the risk of oxidation through buying wine from stores so the air space is made smaller each time you take out wine for racking.

3. Rotten or moldy tastes. No one likes drinking wine that tastes rotten, and even fewer people will be willing to try wine that has the faintest scent of mold. As a result, it pays to spend a little extra on buying high quality concentrate or real fruit for your homemade wine efforts.

If your fruit is moldy or rotting, that taste will come to your wine and the taste will never leave it. Quality in means quality out, so start with good fruits and materials and you will be rewarded down the line when it comes time to drink your wine.

4. Vinegar. Vinegar, or acetic acid, is easy enough to make at home, but it can quickly become a pest when your homemade wine keeps turning into vinegar. This usually occurs because people use equipment that is contaminated or that was not adequately sterilized.

It is necessary to have wine that is at least 10 percent alcohol and there must be no air in the environment so the bacteria that turn wine into vinegar are not able to thrive. It is also a good idea to add sulfur dioxide to any wines that you have finished or that are new, as this will keep bacteria from growing further.

5. Exploding corks and bottles. While it is fun to have corks pop when drinking champagne and wine at the right time, corks that explode before you are ready can be a safety hazard, and bottles that explode can be very dangerous to bystanders. Fortunately, this is easy enough to prevent. Such explosions are almost always due to having bacteria in the bottle that generate gases or bottling the wine before the fermentation had completed.

You can prevent bottle explosions, therefore, simply by either completely refrigerating the bottle of wine or by adding an airlock to the bottle until fermentation is complete. If, after sealing your wine, you discover a bulging of the cork due to any excess air that could not escape from the wine and is stuck behind the cork, the best solution is simply to re-cork that particular bottle.