Cherry wine stopped fermenting what to do. Stopping not on demand, or Why did the wine stop fermenting, did not ferment, or does it ferment poorly? Increased alcohol percentage

A rare winemaker has not encountered problems in the fermentation of wine. Sometimes the wort just does not begin to ferment for a long time, sometimes it ferments, but weakly. It happens that the process stops altogether. Consider the main problems with fermentation that occur in home winemaking.

Why doesn't the wine ferment?

1. Active fermentation of wine without the addition of wine yeast usually begins after 6-12 hours. With wine yeast, the must begins to ferment after 2-3 hours. But do not worry if half a day has already passed, and grape (any other berry or fruit) juice has not begun to foam and hiss. Sometimes the work of wild yeast begins after a day or three. The degree of their activity is influenced by many factors: the raw materials used, the temperature in the room, and the sugar content of the wort. Therefore, you should just wait up to 3 days and only then, if the wort still does not begin to ferment, start to panic.
2. In some recipes for homemade wine, in addition to fruit and berry raw materials, water is also used. If the liquid is too cold, active fermentation will have to wait a long time. The water temperature must certainly be at least 15-20 degrees.
3. For several days, yeast actively reproduces, for which they need oxygen. Only then does the work of converting sugar into alcohol begin. If you immediately seal the container with a water seal (pierced glove), the wort will not have time to be enriched with oxygen, as a result of which fermentation will either be too weak or not start at all. To prevent this from happening, the first few days the wort should be allowed to wander in an open container covered with a clean cloth or gauze. Then the yeast will first multiply, and then they will begin to act.
4. To be on the safe side, some winemakers rush to add yeast sourdough(it is usually made from water, sugar and a small amount of unwashed berries or fruits). This is often done when there is no certainty that wild yeast will actually work. But we should not forget that the temperature of the starter must coincide with the temperature of the wort, otherwise the yeast will die.

Why is the fermentation of wine weak or stopped altogether?

1. If the room temperature is not suitable (below 10 or above 30 degrees), the fermentation of wine may not occur. The fact is that at low temperatures the yeast is inactive, and at high temperatures they are completely threatened with death. To avoid risk, you should place the container with the wort in a room with a temperature of 15-20 degrees (or a little higher). It is important that the same temperature is maintained constantly.
2. Usually Home wine ferments due to wild yeast - the inhabitants of the skin of fruits and berries. But they are quite capricious, which is why the must sometimes ferments very weakly or the process stops altogether, and the winemaker remains at a loss. To prevent this, you can add a little unwashed raisins (about 5 g per 1 liter of must) or unwashed grapes (1 berry per 1 liter of must) to the weakly fermenting must. Another option is to add fermented wine yeast.
3. Fermentation can be stopped due to fungal infection in the must. Mold is formed due to the use of low-quality (rotten) raw materials and violation of hygiene rules: dirty hands, poorly washed containers. It is almost impossible to save moldy wort, so it is better to take care of cleanliness in advance.
4. A leaky airlock, from which no bubbles come out, often makes the winemaker understand that the must does not ferment at all. But carbon dioxide at the same time still leaves the fermentation tank through holes invisible to the eye. And the wort, into which air enters, begins to slowly turn sour, turning into vinegar. To protect yourself, you should cover with plasticine (dough, silicone) the place where the neck of the container comes into contact with the lid of the water seal (glove rubber).
5. The high sugar content of the wort interferes with the normal functioning of the yeast. Ideally, sugar should be no more than 15-20% and no less than 10%. If the indicator is much higher, sugar will begin to act as a preservative, significantly stopping fermentation. To prevent such a trouble, you should check the sugar content of the wort with a hydrometer and, if necessary, dilute it. clean water(15% of the total must). If the device is not at hand, you will have to focus on your taste. Too much sweet juice- you have to add some water. If, according to the recipe, sugar is required to be added to the fermenting wort, it is advisable to do it fractionally (usually sugar is added in equal parts every 2-3 days).
6. Low sugar content for wort is also undesirable, since the yeast simply will not have food. Fermentation in this case will be too weak, and the finished wine will be low in strength (usually no more than 8-10%). If the sugar content is below 10% (that is, the wort is sour), sugar will need to be added (50-100 g per 1 liter of liquid).
7. Too thick wort, poorly amenable to mechanical filtration, ferments very poorly. If raw materials with a low juice content are used (some varieties of apples, mountain ash, bird cherry, etc.), it is advisable to add water to the wort (no more than 15% of the wort volume).
8. Sometimes wine fermentation is weak if the main yeast mass is at the bottom. fermentation tank. To aid the process, it is advisable to periodically stir the wort with a clean hand or a wooden spoon.
9. When the strength of the must reaches 12-14% (if wine yeast has been added, then a strength of up to 15-18% is acceptable), the yeast dies off. Therefore, it will be necessary to move on to draining the young wine from the sediment. If it was expected to get a wine of greater strength, it is permissible to add a little alcohol (about 5-15% of the total volume of the resulting wine).

In winemaking, there is no single technology used by all that will allow you to get quality product. Exists a large number of a variety of recipes, lots of nuances. Everyone who is fond of the independent process of making alcohol makes it using his own tricks. However, the main thing is the fermentation process, since it is he who determines the important characteristics of the wine.

Process features.

The main role belongs to yeast fungi. As a result of their activity, they process sucrose into carbon dioxide and alcohol. The quality will depend on at what temperature and for what period of time homemade wine roams. ready drink. To prepare the base, grapes or other fruits or berries are taken, all raw materials are carefully sorted, rubbed or crushed, then placed in a suitable container, which is covered with gauze and placed in a dark place. So the mass stands for a limited number of hours before the first signs of fermentation appear. Then a glove is put on the container to monitor the formation of gas.

It is difficult to determine exactly how much good homemade wine should ferment. As a rule, the process lasts from 30 to 90 days. The time depends on the amount of sugar, the quality of the yeast and the temperature.

Fermentation of any type of wine at home is conventionally divided into 3 stages:

1. elementary;
2. stormy;
3. quiet.

At the first stage, yeast fungi adapt to the new environment and begin to multiply actively.

At the second stage, the reproduction of bacteria ends, they occupy the entire volume of the wort, resulting in the release of alcohol. This period lasts from 10 to 100 days, depending on whether the drink should be strong in ready-made. The longer the rapid fermentation goes on, the more alcohol will be in the liquid. The first few days, the mass foams heavily and hisses, there is an active development carbon dioxide.

After the must calms down, the number of bubbles decreases. The foam formed at the beginning settles at the bottom of the tank, the process begins in the lower layers. The duration of this phase of the bottom fermentation of homemade wine lasts until the fungi turn all the sugar into alcohol. At this stage, few bubbles are released, a precipitate forms above it, the liquid brightens.

It is important to remember that the fermentation process must be actively maintained. To do this, you must follow some rules:

• Shake up the sediment. With a dense sediment, it becomes more difficult for yeast fungi to work. To help them, the liquid must be shaken. To do this, you can shake the vessel or stir the sediment with a clean wooden stick.
• Ventilate the must. If the fungus reproduces too slowly, it is recommended to give the wort access to oxygen, this will stimulate the work and reproduction of bacteria. You can pour the liquid into another vessel or simply leave it open for 3-4 hours. This should be done only in the bottom fermentation phase, when 6–7 ° alcohol is formed in the product.
• Add sugar. This may be needed for the fortress. Sugar is added fractionally. After each addition of a portion of sugar, the wort should be stirred. clean stick from wood.
• Support correct temperature. It is very important to ensure that the drink is kept at the same temperature. If it is too hot, the yeast will process the sugar too actively, which will worsen the quality and strength of the product. If it gets cold, the must will stop fermenting and spoil.

At the last stage, when the wort stops fermenting, almost all the sugar is processed into alcohol, the number of active yeast fungi decreases. At this stage, the taste of the drink is formed. It lasts from 50 to 350 days. The resulting product is poured into a clean container and stored in a dark cool place(basement or cellar) at 10–15°С.

How long should house wine stand? White is kept for at least 1.5 months, red - from 2 to 3 months. Then it is poured into bottles, tightly closed with corks and stored at a temperature of 5-9 ° C in a supine position.

What to do when the wine has stopped fermenting

When the wort will ferment, it is important to follow all the rules. In order to monitor the maturation of the drink, a rubber glove is put on the container. When the yeast is actively multiplying and converting sugar into carbon dioxide, the glove inflates. This signals that the active phase of maturation is underway. However, even if all the recommendations for making a drink are followed, there is a possibility that the raw materials will not start or stop fermenting. What to do?

Why doesn't a rubber glove rise on fermenting house wine? There are a number of reasons why this happens and recommendations on how to avoid it.

• Not enough time has passed. After a water seal is installed, for example, a lid with a tube, the process does not start immediately, the activation of the yeast takes a couple of days. Maybe it's just not time yet.
• There is no sealing. There will be no bubbles in the liquid when the wort container is loosely closed. In this case, the glove will not rise. To remedy the situation, remove the foam from above and add a little sugar.
• Wrong conditions. The optimal mode is 15–25°C. At low temperatures, the yeast stops multiplying, and at high temperatures, it dies.
• Poor quality yeast. You can never be sure that the yeast is good, often they can stop working for no apparent reason. In this case, homemade sourdough, ready-made wine yeast or a few unwashed grapes are added to the must.

How long a quality homemade wine will ferment depends on how you follow the fermentation process and follow all the recommendations.

Features of the temperature regime for the fermentation of wine at home

The best maturation of the drink is slow. 15–25° - the most good conditions For this process. Drops should not be allowed.

At what temperature does house wine ferment well? Optimal mode for white wines it will be 14–18°C, for red and rose wines - 18–22°C. The fermentation time of high-quality homemade wine also depends on this:

• 10–14° - 20 days;
• 15–18° - 10 days;
• 20° - 5–7 days.

In conclusion, experts advise paying attention to some of the nuances that will help make the “drink of the gods” a real source of pride.

• Carefully select raw materials, rotten berries and fruits should not be allowed to enter.
• The fruits must be sweet, ripe, so that the yeast actively processes sucrose into alcohol.
• Dishes must be dry and clean.
• During storage, it is recommended to pour the drink into another container every six months, decanting the sediment.
• You can not store the product near starters, vegetables, animals and birds, it very quickly absorbs odors and deteriorates.

Winemaking is a very delicate industry for making low-strength drinks, but even here there are no clear rules and technologies.

Many exclusives have come from breaking the rules, so it's impossible to say exactly how long homemade wine has to ferment in order to get the perfect drink. But at the same time, there are some features that should be followed during the manufacture of the drink, and it will be about them that we will talk.

Features of home wine fermentation

The beginning of winemaking is always the selection of high-quality raw materials. It is carefully processed - sorted, crushed (crumpled or ground), and then put in a dark place for fermentation.

The fermentation process itself occurs due to the presence of yeast fungi in the wort, which can be natural, i.e. be formed from natural products, or specially populated with the help of special wine yeast, which can now be freely found on sale.

It is difficult to say for sure how long the fermentation of wine takes place. This will depend on many factors - temperature conditions, the amount of sugar in the wort, and, of course, the quality of the yeast. Usually fermentation lasts from 30 to 90 days.

Stages of fermentation (fermentation)

Conventionally, the process itself can be divided into several stages:

• primary;
• stormy;
• quiet.

The first stage is characterized by the adaptation of yeast fungi to the environment in which they find themselves. Right now they are starting to multiply very actively.

The second stage is characterized by the end of reproduction of fungi. They spread throughout the wine material, starting to provoke the process of alcohol release. In time, this period can last from ten to one hundred days.

It should be noted that the duration will depend on the planned strength of the drink, since the longer fermentation takes place, the more alcohol is in the finished wine. In the first days, the wine material will sizzle and foam strongly (this must be taken into account when choosing a container), as carbon dioxide is intensively released.

The number of bubbles will begin to decrease after some time, and then they will completely settle to the bottom of the container. Because of this, the process goes into the lower layers of the wine material. The duration of fermentation will depend on how long the fungi do not convert the sugar into alcohol.

Usually the wine becomes lighter in the end.

Rules for supporting the fermentation process

• Regular agitation of sediment. Otherwise, it is very difficult for fungi to multiply. You can shake with a wooden stick (necessarily clean) or simply by shaking the vessel.
• Ventilation of wine material. This can "spur" slow fermentation. Just open the container with the wort for three to four hours or pour it into another vessel. But such an action should take place only when the fermentation has passed into the lower phase.
• Adding sugar. So you can increase the strength of the wine, and, accordingly, the fermentation period. Sugar is added to the wort in small portions and mixed with a wooden stick.
• Maintenance optimal temperature. A lower or, conversely, too high a temperature will contribute to the spoilage of the wort. In the first case, it will stop fermenting, and in the second it will ferment very quickly, losing its quality and strength.

The last stage (quiet fermentation) is characterized by a small amount of active fungi, the absence of sugar, since almost all of it is processed into alcohol. It is at this phase that the formation of the taste of wine takes place. It can last from 50 to 350 days.

When the drink is really ready, it should be poured into a clean bowl and put in a dark place. Storage temperature should be around 10-15 degrees.

As you can see, it is difficult to answer exactly the question of how much homemade wine ferments, since the process depends on many external factors that can be different for winemakers located in different regions.

Wine stopped fermenting: what to do

Sometimes it happens that even following all the rules, the wine material does not ferment or fermentation stops very early. What to do in this case and are there methods that will help save the wort?

Short term for setting wine material for fermentation

It really is. If you just put the wort in for fermentation, then you should not wait for the instant release of bubbles. It must take at least three to four days before the glove inflates.

Of course, all this will depend on the conditions in which the wine material is located. For example, fermentation will be affected by room temperature, the amount of sugar in the wort, and the type of yeast used.

Thus, before adjusting the must in any way, wait a few days, it may just be that the wine has not fermented yet.

Poor sealing

Another problem that many novice winemakers do not initially take into account is the lack of sealing in the container where fermentation takes place. Because of this, there will be no bubbles in the water seal, and the glove will not stand.

However, the fermentation process itself will take place, but it will not be visible, since carbon dioxide will find other ways to exit. This is also dangerous because a large amount of oxygen that can get into the must container can spoil the wine material, turning it into sour vinegar. This will be impossible to fix.

You can open wine only once or twice a day for a maximum of about fifteen minutes, or even less, just to add sugar or remove excess foam. And after all the manipulations, be sure to check the tightness between the water seal (glove) and fermentation tank. And if your wine material does not ferment, then check the tightness too.

Fermentation temperature

In many ways, fermentation depends on the temperature of the environment in which the wort stands. wine yeast work at a temperature of 10-30 degrees above zero. If the thermometer is more than thirty, then the yeast dies, and if it is less than ten, then it goes into a dormant state.

Either way, the must stops fermenting. The temperature recommended by experts is 15-25 degrees. It is advisable to avoid drops, as the wort reacts very poorly to this. If the place where you put the container is too hot during the day and cold at night, then move it to more stable temperature conditions.

If the wine material has stood even for a short time at a temperature of more than thirty degrees, then be sure to add wine sourdough or special yeast, but not alcohol.

Sugar content: more or less than normal

The timing of fermentation of homemade wine and the normal course of fermentation is greatly affected by the sugar content of the wine material. The most optimal percentage is 10-20%. A greater or lesser amount affects the fermentation in a negative direction.

If there is not enough sugar, then the fermentation may stop due to lack of work for the yeast, and if there is too much of it, the yeast will simply stop its work, as the sugar becomes a preservative. Check optimal amount You can use a hydrometer or just taste.

It should be noted that fermentation can also be affected by the density of the must. This can happen if it is based on fruit and berry raw materials that are poorly filtered. Thick must may not ferment. This issue can be resolved by adding juice or water (about 15% of the total volume).

Unsuitable yeast

If you are using wild yeast strains, then you need to know in advance that this is the most unstable type of yeast that can stop working even for no apparent reason.

If this happens, then one of the following products must be added to the wine material:

• homemade sourdough;
• grape berries, unwashed and crushed (5-6 pieces are enough for 10 liters);
• grape fruits can be replaced with raisins (20-30 g per 5 liters);
• special wine yeast.

The appearance of mold

If mold has formed in standing wine material, it will be very difficult to save it. At the initial stages, you can still remove the layer of mold, and pour the wort into a clean dish.

However, the cleanliness of the containers must be monitored from the very beginning and only sterilized dishes should be used for fermentation.

End of the fermentation process

This is the harmonious end of the yeast, when all the sugar is processed into alcohol. In time, it takes about 14-35 days for homemade wine. If you want to get a stronger wine, then you need to add strong alcohol, since usually such a drink is not very strong.

Temperature during fermentation

Now we should consider how many days wine fermentation takes place at a certain ambient temperature.

• For twenty days the wine will ferment at a temperature of 10-14 degrees.
• Ten days will wander if the ambient temperature is 15-18 degrees.
• Seven days of fermentation for a temperature of 20 degrees.

It should be noted that for white wines, the optimal temperature regime can be considered 14-18 degrees, and for pink and red - 18-22 degrees.

In order not to miss the fermentation time of homemade wine or not to pour out the prepared must at all, you must adhere to the following rules:

• all raw materials must be well sorted, without rotten specimens;
• it is desirable to sterilize containers before use and dry well;
• fruits should be chosen ripe and sweet (with the rare exception of naturally non-sugar fruits);
• Ready wine and fermenting must are not recommended to be stored near bright-smelling products, as well as sour ones, to exclude contact with animals and birds, as it can deteriorate both in taste and smell.

Now you know what period the fermentation of homemade wine is at various temperature conditions external environment, as well as how the conditions for laying wine material affect the fermentation process. Follow all the recommendations given in the article, and your wine will always be the most delicious!

ABOUT useful qualities homemade grape wine We will not repeat ourselves, since the fact has long been well known. Of the main ones, for example, grape wine normalizes blood pressure, treats anemia and improves appetite, and regular, daily use a small amount of wine helps to remove radionuclides from the body. But even if it were not so useful, people would still prepare this drink because of its unique taste and uplifting ability. There is a large number how to make homemade grape wine. And it is clear that everyone has their own secrets, nuances and features. But the basic principles and rules for making grape wine are the same for everyone - grapes are harvested, sorted, sorted, crushed, put on fermentation. That's why simple algorithm all homemade wines are prepared and only small additions or special additives lead to the birth different varieties this drink. Also an important success factor is the time parameters of the various stages. home wine production and gained experience.

Before making homemade grape wine, you need to properly plant and grow the grapes that would best suit your purpose. The grape harvest should be harvested as late as possible, when it is fully ripe and gains maximum sugar content and acidity decreases.

Raw materials should be as pure as possible, because one of the rules of winemakers is never to wash grapes. On the skin of grapes, natural colonies of yeast fungi live, thanks to which the further fermentation process takes place. To make wine, the berries should be selected especially carefully, sorting through literally each one, removing all spoiled and rotten ones, so as not to spoil the taste of the drink in any way.

Cooking pulp

The best tableware for making homemade wine- enameled or glass. Completely unsuitable metal utensils, since the contact of wine with metal causes a chemical reaction, and the drink darkens and acquires a bad taste. Alternatively, you can use plastic containers for food products. For cooking, it is best to use large containers - 20-50 liters, since grape wine ferments faster in small volumes, and it is very difficult to control the process. Rinse all utensils well before use. hot water with soda.

We place the selected berries in a large saucepan or basin and proceed to the crush. Some winemakers advise doing this directly with your hands, someone uses canvas bags for this, twisting the berries in them and squeezing the juice out of them, and someone crumples with an ordinary crush. Whatever method you choose, the main rule is the same - crush all the grapes to a single one, so that not a single whole one remains.
The temperature of the room in which fermentation will take place should be 18-23 degrees. S. This is very important. With more high temperature the quality of the wine will be lower and even acetic acid fermentation may occur and the wine will turn into vinegar. At lower temperatures, fermentation may not start. That is why, if the berries were collected at an outside temperature below 15 degrees. C, they cannot be crushed immediately, but you need to wait several hours for them to warm up to the optimum temperature. The container with the pulp must be covered with a clean cloth so that wine flies do not start. Fermentation should start the next day. The pulp will rise with the emitted carbon dioxide upwards, forming a cap over the wort. The risen cap of pulp should be stirred several times a day. If this is not done, the pulp may turn sour. For 3-5 days, the pulp is squeezed out through a colander, and it is best to squeeze it out with a simple juice press, which you can make yourself or buy ready-made, the pomace is used for livestock feed or thrown into a compost heap. During the fermentation of the pulp, the coloring and aromatic substances found in the skin of the berries are extracted, and the wine prepared in this way is much more aromatic, more intensely colored and extractive than wine made with squeezed juice.
Fill the container about 2/3, as the "cap" will rise over time.

The initial stage - rapid fermentation

As soon as a slightly sour smell comes from the pulp, it must be immediately poured into any dish with a narrow neck. We had 20-liter glass bottles, on which we immediately put on any kind of water seal - rubber medical gloves with "fingers" pierced by a needle, plastic double caps, recently sold in the markets.

You can also use a classic water seal, which is done like this: a hole is drilled in a durable long plug, into which a narrow rubber hose is inserted. The cork is tightly coated with plasticine or wax on top, and the lower end is lowered into a jar of clean water, where carbon dioxide will come out. The main thing is to block the access of oxygen and ensure the release of carbon dioxide, which forms during fermentation.
Important details: the upper end of the hose should be at the level of the exit from the cork, and the pulp is poured into bottles no higher than three quarters, so that the juice does not spill out during fermentation.

Doesn't wander? Let's force!

If the weather is cool, and the juice does not begin to ferment for a long time, you can do two things. Pour a liter and a half of juice, mix with sugar and heat up to 40 degrees, and then pour it back into the bottle. Or put 150 grams of finely crushed raspberries into an open jar, cover with gauze and wait a few days until the raspberries ferment. Then pour this yeast into the bottle and mix with the contents. The process will go.

Next, we monitor the state of the pulp.
1% sugar produces 0.6% alcohol. But since most grape varieties in the central regions rarely accumulate more than 20% sugar, it is impossible to get a sweet wine with a strength of more than 10-12%. To do this, add sugar. After 2-3 days, the fermenting wort should be tasted for sugar. As soon as you feel that the wort has become sour (it means that sugar has already been converted into alcohol), you need to add 50 g of sugar for each liter of it, mixing thoroughly. So repeat several times, until you feel that the sugar content is not reduced. This means that fermentation has basically stopped, and the must has accumulated about 15% alcohol. The fact is that the bulk of yeast cannot live in an environment with an alcohol content of more than 15-16%. That is, they destroy themselves and settle to the bottom.
From the beginning to this point (depending on the temperature) the must ferments for 2-4 weeks. Suspended particles sink to the bottom, and the wort is partially clarified. It must be removed from the sediment with a siphon (hoses) and add sugar to your taste. Some suggest that after that, put the container under a water lock in the cellar for further clarification and maturation of the wine, which lasts several months. But a water seal is not needed at this stage for wine with a strength of 15%. Wine with such alcohol content will not turn sour. It's just that even at this moment there will be very quiet fermentation, and in a hermetically sealed container (say, in a glass bottle), such CO2 pressure can be created that it will simply burst. In order to prevent this from happening, it is necessary to suppress the vital activity of the remaining especially strong (pardon the pun) yeast individuals. Yeast bacteria at temperatures above 70 degrees. C are dying. Therefore, the wine must be pasteurized at a temperature of 75-80 degrees. C within two hours. Who has a gas column, it is very convenient to do it in a bath, provided, of course, that the volume of wine is significant. Personally, I immerse about 100 liters of wine in a bath in 3-10-20-liter bottles. Cylinders should be incompletely filled, as there will be intensive fermentation for some time with abundant foam. Naturally, plugs or lids must be loosely closed. In the absence of a column, pasteurization is carried out on gas stove. After the end of the heat treatment, the cylinders are topped up and tightly sealed with stoppers. The next day, after cooling, they are taken out to the cellar. Heated wine is perfectly clarified and, quickly ripening, becomes soft, velvety and harmonious. You just have to remove it from the sediment several times.

First drain

We are preparing another bottle - wash it, dry it, put it next to the full one. We insert a rubber hose into the pulp almost to the very bottom and decant all the juice through it. As a rule, from two full bottles of pulp, one juice is obtained without pulp, grains and peel.

Let's taste it. If it is sour, add 150–200 g of sugar for each liter of juice and put it under a water seal again. At this time, you can remove the containers from a sunny place, put them in the room. Sometimes the juice is very tart, so some people add a liter and a half of water to it. But it's better to do without it.

Recycled or peta wine

What to do with the pulp, from which the juice has already been taken? We act differently. Some owners, whose family drinks little wine, simply throw it away. But there are people, including myself, who love repeated wines - for my taste, they are both thinner and more refined than the first brighter, more concentrated and intoxicating wines.

We measure how much juice left the bottle, heat the same amount of pure, best soft water, dissolve sugar in it - from 200 to 300 g per liter - and pour the pulp. She will also wander, but for a longer time. As soon as the pulp becomes completely colorless and is compressed into a dense layer, it can be thrown away. And the juice, like the primary, put on fermentation.

How wine matures

Now the most important stage. When quiet fermentation begins, we ourselves will see how the sediment will sink to the bottom. The more often we remove it, the more transparent the wine will become.

Next, the blending process begins. Of course, this should be done if there are many varieties of grapes on the farm, and among them - both very sour, and vice versa, very sweet. In the end, by adding, diluting, making additional norms of sugar, we do what we like best. But many of us prefer to make dry and semi-dry natural wines.

If desired, you can mix white with red and pink. But more high class- do not confuse, say, Riesling with Aligote, Bordeaux with Isabella, Lydia with Muscat of Hamburg, etc. In such cases, rosé wines are generally not mixed with any other.

As a rule, wines put on fermentation in September ripen by the New Year. During this time, they are removed from the sediment twice - three times. If we see that the wine has not yet matured, but has completely stopped fermenting, it can be refreshed by pouring it twice in the air from one bottle to another.

On wineries wine is artificially clarified by adding gelatin or egg whites. My advice is to do without it. Ripened wine, which is timely freed from the sediment, will itself be clarified. When the wine matures, it will acquire its inherent taste and strength, it needs to be fixed.

Pasteurization

So that the ripened wine does not turn sour in the future from the penetration of air, it must be fixed by interrupting the process. quiet fermentation. To do this, we prepare bottles of champagne, cider or any dark bottles. Washed and dried, they are waiting in the wings. Bottles must be glass only.

After pouring wine into them, we carefully cork them and, wrapping them with tow or any cloth, lower them into a large saucepan, filling it with hot water. Insert a thermometer into one of the bottles. As soon as the bottled wine warms up to 60 degrees, we keep it in this state for 20 minutes, take it out and send it to a cool dark place, laying them on their side.

Diseases of wine and methods of its treatment

During the preparation of homemade grape wine, there is a chance that the process will go wrong, for various reasons. Here are the main symptoms and methods of struggle.

Vinegar fermentation drink

Symptoms of the disease: a film forms on the surface of the liquid, grape alcohol is converted into vinegar.

Reason: this disease occurs when the required absolute purity of the process is not observed at any stage of making homemade wine. It is possible that the recipes were violated when laying yeast or sugar. non-compliance temperature regime fermentation drink. Failure to comply with proper rules for storing the product.

Treatment of wine disease: if the disease is detected at the initial stage (transparent thin film), the drink can be “cured” by sterilizing the liquid at 65-75-degree temperature and additionally adding alcohol.

obesity drink

Symptoms of the disease: homemade grape wine becomes oily, thick, viscous.

Reason: obesity of wine occurs during "oxygen starvation" in anaerobic conditions.

Treatment of wine: a diseased drink is treated by simple ventilation when moving (transfusion) the contents from one container to another clean container, or by heating the liquid for 15 minutes at a 50-degree temperature.

Drink souring (mouse disease)

Symptoms: Homemade grape wine smells of mouse urine.

Reason: such wine diseases are manifested when the technology and cleanliness of preparation are not followed, or when the finished drink is not taken care of properly.

Drink treatment: 15-minute pasteurization of the product at 80-degree temperature. Sometimes a little addition to homemade wine helps. citric acid. However, a drink that is very “sick” can no longer be restored.

wine mold

Symptoms: the presence of a grayish film on the surface of the liquid, which subsequently wrinkles, increases in thickness and, as a rule, acquires a yellowish or dark gray color. The strength of the wine decreases, the drink loses its aroma, acquiring an unpleasant odor.

Reason: non-compliance with cleanliness in the process of preparing a drink, violation of fermentation requirements, violation of the rules for storing the product.

Treatment of wine: the drink must be passed through activated charcoal.

Here, perhaps, are all the main diseases that homemade grape wine can be exposed to. True, sometimes the drink also has various foreign flavors, but they, like many of the indicated diseases of wine, arise mainly when purity and production technology are not observed.

Remember that good and healthy homemade wine can only be obtained with full compliance with the production technology, absolute cleanliness of the room, hoses, utensils and, of course, your hands. And then no wine treatment is required.

Homemade grape wine is always unique, it cannot be compared with what is sold in the store, not to mention the quality of purchased wine.

If it wanders, it's fine. Perhaps your wine is already ready, all other tips are in the article. I'm trying to make wine from cloudberries. So I think, what will happen to wine from ammonia now if it does not ferment?

I will tell you why the wine does not ferment and what needs to be done to save the must. The following options are possible: 1. Little time has passed. Do not expect that immediately after installing the water seal, the wine will begin to gurgle. Solution: subject to all the conditions for making wine, wait 3-4 days and only then draw conclusions.

What to do if homemade wine has stopped fermenting (did not ferment at all)

The most common reason why wine stops fermenting. If the wine starts to ferment at 20°C, this value must be maintained. The optimal sugar content in the must is 10-20%; in all other cases, the wine ferments poorly. At low sugar content, the yeast has no product to process, so it stops.

Thick wine may not ferment. Sediment appears at the bottom of the container, the wine is clarified, and the water seal does not blow bubbles (the glove deflates). Actions: go to the next step - filter the wine and put it on maturation. I put red and blackcurrant wine under the water lock. Thank you. It's been about two weeks since I put the wine under the water lock. Opened today, removed from the sediment, added sugar. The taste of wine from one can is very good.

Why doesn't the wine ferment?

If the wine has stopped playing, there are no bubbles, is it worth keeping it under a water seal? Did everything according to the recipe. Tell me what to do? I put wine (blackcurrant) for the first time! According to your recipe, I made strawberry wine, in 2 bottles under a water seal, I added raisins to one bottle - it seemed that it did not gurgle.

And the one with raisins is still gurgling, although another 30 days have passed. How much more can roam and what to do? I drained the blackcurrant wine from the rest (it stood for a month), and poured it back into the clean bottle, put on the glove again, did I do it right?

Check the tightness of the glove, the wine should ripen about the same. Can you tell me how much for a three-liter bottle and whether the wine needs to be pasteurized before that? Hello! I put in blackberry wine. Made wine from apples. Juice poured into a jar, added sugar, and put on a glove. Sugar in your wine incredible amount. There is a cap in the bottle with plum wine, there is fermentation, everything is airtight, but the water seal, which was installed a day ago, does not gurgle. Why?

why is the wine not playing????

I have written before about plum wine(water seal does not gurgle). I want to make dry wine, strained the pulp, put the juice on fermentation, did not add sugar. Thanks for the advice - my first experience with wine))) - the apple tree in the country house has 200 kg ugly!!

I read on some forum that you need to “ventilate” the wine, removing it from the sediment, well, like putting it through a tube from a height into another container. A little earlier, I started making wine from chokeberry in another bottle. Everything is just beginning there, ground chokeberry for the first three days. Now I think, maybe mix cherry plum with aronev.

Air the wine after fermentation. Will the wine turn sour after that? Directly into the bottle, you can add more raisins or sourdough. The shutter is tight, I checked it twice, the temperature is normal, I did it on the same day apple wine, violent fermentation.

Homemade grape wine

Solution: check the tightness of the fermentation tank at the points of its connection with the water seal (glove). Therefore, it is very important to sterilize everything so as not to infect the wort with fungi. At the initial stages, you can try to cure mold in wine by removing the film and pouring the wine into another container through a straw.

Now you need to wait 20 days and then strain or remove from the sediment? And I made the sourdough from raspberries, although, probably, cloudberries themselves are a berry with wild yeast. I put the wort from the plum (carrion) to ferment - on the second day, mold (small specks). What's wrong? Maybe squeeze the juice right away, add sugar and under the water seal? After about 45 days of quiet fermentation, 1 bottle, which is without raisins, stopped gurgling and I drained it from the sediment.

Homemade wine from blue grapes

Stands in a dark basement with t +18 degrees. What to do? Maybe something that is already ready in one bank, but not yet in others? How long to keep them like this and what to do next: strain and bottle? Then you drain and into the basement for aging. Hello! I have this problem: my wine seems to have been covered with a copper basin. Summer decided to show that it is not over yet. Separated the juice from the pulp. I poured the juice into a bottle, but the pulp is still fermenting. Installed a water seal on the bottle.

Why doesn't the wine ferment? 8 Possible Causes and Solutions

Could this be due to the low level in the bottle (about 1/3 part)? But the container still needs to be replaced, or replenished at least up to 2/3, otherwise at the end of fermentation (when the gas strength weakens) you may encounter problems.

I will soon drain the juice from the cake into this container, there will be about 1/2 bottle. Good afternoon Made from old jam, normal, without mold, apricot. What to do next? I put 2 three liter jars(September 4 and 7), both are about 2/3 filled, about 400g of sugar in each, stand in the bathroom, with the battery turned on, the temperature is about 18-20, but the floor is cold.

If after a few days the situation does not improve, i.e. there will be no bubbles in the water, should I add yeast? If yes, in what proportion? After 6 days, one played, then after 2 days, the second! Good afternoon Everything was done according to the recipe, poured into a 20-liter container, 75% full, 2 kg of sugar was added.

Everything wandered well and seethed, two days later they left for three days! Upon arrival, fermentation is felt, but no bubbling! Added another 1 kg of sugar, ate managed to catch the foam! Already 7 days have passed and nothing has changed, although it can be seen wandering - bubbles, foam 3 centimeters. I don’t know what’s the matter, except for the points outlined in the article, I haven’t come across anything else.

From the second, where without sugar, I took the pulp (with a smell))) and added to the first .. 15%, and what will happen to the density of 25%? Maybe it is necessary to dilute and add sugar to the second container in fractions? Then back into the bottle, add a little sugar and a couple of drops of ammonia. 10 liters of cherry plum. And the devil pulled me with this airing. And the taste was not bad, I tried it when I removed it from the sediment.

In most cases, homemade wine ferments for 14-35 days, then this process gradually stops. Exact adherence to the recipe does not guarantee that homemade wine will ferment normally.