Common Winemaking Problems

A quick guide to help you along the way if you encounter any kinds of problems with your wine. Once again the major cause of wine failures is a lack of proper sterilization procedures and practices.

Corkiness

Degassing

Flowers of Wine

Sterilization- -Proper sterilization of all equipment is important. A solution of sulphite should be used--not hot water--it will not kill bacteria. Cleanliness in surrounding areas is also very important. Wipe of counter-tops and other working areas with a cloth soaked in sulphite. Spilled products should be wiped right away as it will attract vinegar (fruit) flies. Just one fruit fly can turn your wine into vinegar. Also consider that bacteria, fungi and wild yeasts are present in the air and on wine vessels. The leading cause of wine failures is a lack of proper sanitation procedures. The right equipment should be used, such as food grade plastic and glass vessels. You should check before each use for scratches and or damage. You should periodically change tubing and rubber bungs. Always ensure there is sulphite solution in the airlock-- never let it go empty.

Rushing or Splashing- -It's one of the major causes of oxidation in your wine. Make sure that your siphon hose reaches the bottom of your container when racking or filling, and always fill from the bottom up. A bit of aeration--splashing-- is okay if you notice a slight smell of sulphur in your wine--add a few crushed anti-oxidant tablets to prevent oxidation.

Racking- -One of the main reasons for racking your wine is to get it off the lees or sediment which will produce a yeasty odor and taste to your wine if left sitting too long. Always rack off on day 6 to 8, and again on day 20.

Sediment in Bottles- -If sorbate is introduced to the must before fermentation is complete and a yeast cell has started to bud, it will not kill it but will only slow down the completion of budding, which is the major cause of re-fermentation in the bottle. Use a wine hydrometer to check specific gravity before racking will prevent this from happening.

Degassing --The complete removal of residual carbon dioxide gas is very important when making "4 week wine kits". Failure to do this will result in the clarifying agent being held suspended in the must or floating to the surface--meaning your wine won't clear properly. Always ensure metabilsulhites has been added to the wine before degassing it to prevent oxidation. Making your wine in a single stage fermenter is not recommended. Stir or shake the carboy vigorously for a minute or two once you add the stabilizing agents-- and do the same three times a day for three days. once the wine appears to have settled out a day or two later--give it another shake or stir to ensure the crud on the side of the carboy is released--and that any possible particles left in suspension fall to the bottom of the carboy.

Corkiness -- An unpleasant flavor and bouquet in a wine that was bottled with a defective cork, usually because there was not a complete seal and the outside air was allowed to enter into the bottle. Also caused by using an inferior cork such as a cheap agglomerate or a cork that that's full of small pinholes--in other words it wasn't treated and filled in properly. Bad corks can also leave a woody taste in the wine---over-soaking of the corks is one of the main reasons.

Soapy -- Results from wines having been exposed to equipment, carboys and Fermenters that have not been properly cleaned and rinsed. A slight residue of chlori-clean can leave that soapy taste in your favorite vino.

Woody- - Needless to say an aroma of wood in your wine. Once again can be caused by over-soaking of corks. It can also be brought on by neglecting to upkeep your wooden barrels-- which can also lead to a moldy taste. The taste can also be caused by over-aging with oak chips-- use the chips in the primary fermenter during the first stage--- then leave the chips behind when you rack off.

Flowers of Wine- -A white film or skin that forms on the surface of wines that have been exposed to air and will eventually decompose the wine.

Stuck Fermentation --Wine has stopped fermenting before reaching a specific gravity of .994 or .996 due to a great many reasons. They include cold temperatures, too hot, bad yeast, using a yeast that's reached its limit of alcohol tolerance, sugar has all been utilized--too much sugar-- insufficient nutrients or acids--insufficient oxygen---too much carbon dioxide--- the list goes on and on. The simplest way to re-start it is to add a high powered yeast --fermentation should begin in about 6 to 12 hours. Or you can make a yeast starter by pulling off approximately 1/2 gallon of must, add 1 and 1/2 to 2 teaspoons of yeast energizer--and 1 packet of champagne yeast. Mix well, cover loosely and place in a warm spot. Once you have a vigorous fermentation you can add it back to the original must. See Stuck Fermentation

Wine Diamonds- -This can happen with hybrid kits that contain juice or an all juice kit during the aging process in the carboy in lower temperatures. The diamonds don't hurt the wine-- it just doesn't look as appealing. To prevent diamonds add 1.5 grams metatartaric acid to 10 milliliters of warm water--shake well--- and add to 23 liters of wine after fermentation is complete. You can add the solution right before you bottle.

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