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

Select or review a potential winemaking problem

Common Winemaking Problems - - - - - - - - - - - - - - - - Corkiness De-Gassing Flowers of Wine Racking Rushing or Splashing Sediment in Bottles Soapy Sterilization Stuck Fermentation Wine Diamonds Woody

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.  See Diagnosis of Faults

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.  See Diagnosis of Faults

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.  See Diagnosis of Faults

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.  See Diagnosis of Faults