Regardless of how proficient you are in the making of wine, certain things may happen which will affect your winemaking process. Things like corks may get misplaced or a bottle may not be settled right during racking. Bottles may also explode if excessive carbon dioxide is left inside them.
A common problem that may result when wine is made is when fermentation refuses to start. This may be as a result of problems with yeast or unfermented grape juice. Sometimes the yeast is actually too old and may die off instead of doing the required job of converting sugar into alcohol. This may usually result due to poor storage or if the wine is shipped in an improper manner. This may also be caused by exposure to extreme temperatures.
Some times fermentation actually starts but then it tends to stop before it usually should. This may happen because the temperature changes in a way that makes yeast stop its work or when there is a lack of nutrients to continue the process. Most times you can usually find the problem but this doesn’t happen always especially when there are a number of different reasons for no fermentation, all occurring at the same time. Adding both yeast nutrients and yeast energizers will most likely turn around the situation. You should just ensure that the temperature is placed at about 70 degrees but if it isn’t you should then increase or reduce it so that it is. This will most likely restart the process and you should allow a period of 72 hours at least before you try anything else again. If it hasn’t restarted then go right ahead and purchase the yeast known to start instant fermentation. This should get the process kicked off in a matter of hours at most.
If your wine has a flat taste then there may not be enough acid in the wine and you need to add some. You should then stir it all up after and put back the airlock. You should check in just a few hours and repeat the process until it tastes just right. If your wine smells wrong on the other hand or if it has a musty smell or taste, it may be that the wine has been left standing for too long when it should have been racked and now the sediment is causing problems. Sometimes it may be a sign that you have used the wrong sort of yeast such as substituting bakers yeast for wine yeast. However there is a solution for this little dilemma, if you simply add some activated charcoal, the problem may then be corrected somewhat easily. Despite this all its will probably take several treatments and a period of about 48 hours to solve the entire process.
If you open a bottle of wine and discover that it has the smell or rotten eggs, you need not despair because the wine may be saved. What you should do is pour wine from the receptacle you have put it in, into another one. This procedure should be repeated up to four times and each time, a few hours should be allowed to elapse. If you do this four times and there are still no changes, forget about the wine, it’s bad.