Posted on 10 May 2012.
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.
Darren Williger is an over-caffeinated, low carbohydrate eating, winemaking enthusiast who writes for CaffeineZone.com, MyLowCarbPages.com, and WineSatori.com
Posted in Winemaking Tips
Posted on 22 November 2011.
So many things should be considered about the winemaking process and this is especially true for people who are having their first experience with making their own wine. You have to understand all the necessary things that you need to know about the process of fermentation and all that is required to ensure that your wine ferments properly. One of the most important things that you need is nitrogen and unless you have it, your yeast won’t be able to reproduce at the high rate that is necessary to quicken the process. Yeast also helps in making the wine age a whole lot quicker, it is thus essential to ensure you find the necessary stimulant to ensure that the yeast carries out its job.
What this entails is finding a good supply of nitrogen and the simplest way to do this is to buy yeast nutrients. What this supplement does is that it puts nitrogen into the yeast. It is usually best used along with wines which have been made from grapes or berries. The ingredient which makes the yeast nutrient able to add this much nitrogen is phosphate. Such nutrients also tend to absorb the fatty acids which are in the wine in order to slow down the process of fermentation.
In some cases it is usually best to make use of a yeast energizer as this also helps in putting the needed nitrogen into the yeast but in a different manner. This is done by placing much more nutrients in the yeast followed by just the phosphate which is used up by the yeast nutrient. It also makes use of a different form of phosphate which is known as di-ammonium phosphate including proteins such as Riboflavin, Thiamin and vitamins. It can also be used for various types of winemaking. You should think in terms of wines which have been created from other fruits, vegetables and herbs and as such would need a yeast energizer. They do not have the needed nutrients present in grapes and berry wines so they need some extra boost in order to ferment properly.
Yeast energizer also tends to be useful when the wines which are being made require high alcohol content. When you talk of high alcohol content, it usually refers to anything which is more than 14 percent. It serves to encourage the second phase of fermentation which may sometimes stop for no reason at all. The yeast energizer is what initiates the process. It is what will be used if you need to restart a fermentation process which has come to a complete stop. Mixing with some fresh yeast or a minor amount of wine together with the yeast will start the fermentation process after about 12 hours.
Lipids are also found in yeast and they are another nutrient. When the yeast cells divide, the lipid tends to lessen and make it harder for the yeast to reproduce more of itself. What this means is that the yeast production slows down quickly. By adding a lipid supplement the yeast will grow much faster than expected.
Posted in Winemaking 101