Sooner or later, every winemaker will encounter a wine problem. But you don't have to be discouraged about the number of disorders. There are many common problems that cause wine to go bad during the making process.
It is highly unlikely that you won't be confronted with these critical issues once or twice. However, if you practice safe sterilization during the winemaking process and use good ingredients, you would encounter fewer problems. This article explains why wine goes bad during the making stage.
Let us go through the winemaking pro stage by stage again, to check some of the possibilities why it tastes awful.
Degassing - The removal of residual carbon dioxide is very essential, failure to do this will surely result in the suspension or floating of clarification agent to the surface.
The metabisulfite must be annexed before degassing, to stop oxidation from occurring. Making your wine in a carboy will help facilitate both the mixing and degassing because it can be rolled vigorously by laying it on its side.
Always Sterilize - Clean equipment is crucial, and your siphon tubing can be a food grade plastic. Also check for damages or scratches before use, intermittently replace the pipe. Negligence in the upkeep of barrels or the use of moldy corks can ruin your entire project.
Corking - An awful flavor and aroma in wine that is caused by a defective cork, when the outside air is allowed to enter the bottle. Make sure to use premium quality cork for covering. Also, using a wood-aging cork for the wine can make the wine go sour.
Splashing - This is another primary cause of oxidation. Always be sure that your siphon hose gets to the bottom of your container during racking or filling. Always do your filling from bottom to the top.
Stuck fermentation - This is when wine stops fermenting before getting to 0.998 specific gravity. It could be due to different reasons. But in most scenario, you can always restart it with a yeast starter.
Racking - The transferring of a liquid or wine from one container to another, leaving behind sediments. One of the reasons for wine racking is to separate the wine from yeast or lees sediment. This is to avoid the dreaded taste of yeast in your wine.
Sediments in Bottles - if potassium sorbate is added to the must before completing the fermentation, it will just slow down the conclusion of budding. This is the main cause of re-fermentation in your wine bottle. A hydrometer reading of specific gravity at 0.998 can prevent this from happening.
Winemaking is never an easy hobby/job. Nevertheless, enjoying the fruits of your labor is enough reward. Trial and error must take place before you become a guru in winemaking.
By: Stephanie Cara