If the wine ferments, what to do? How to save wine?

A Rich harvest of grapes, berries and fruit – reason for not only close in winter, plenty of jams and compotes, but also to try yourself as a winemaker. Than a and use. That's just not so simple often beginners find themselves in a situation when something goes wrong. And then there are questions like: “the Wine ferments, what to do?” Indeed, the creation of wine is a creative process, requiring special attention to detail. So for the person, recently decided to join the great art of winemaking, to find out why not roam the house wine, is not only shameful, but also very necessary. Well, we will try to help.

What is fermentation?

As they say experienced winemakers: “If the art of making good wine is sometimes on the verge of mysticism, magic produce excellent wines, often in the face”. Of course, we are not going to insist that mysticism has something to do with what the wine ferments. What to do in such cases will be apparent if we consider in detail the process of fermentation. It is known that fermentation is the process of splitting of sugar contained in grape juice into carbon dioxide and alcohol under the influence of enzymes produced by culture of wine yeast. And yeast – it's single-celled fungi, for their normal functioning requires certain conditions. If they are not met, the wine ferments. What to do in this case? Of course, to create a favorable environment for yeast.

Types of fermentation

Note that the professionals and winemakers with experience there are two stages of fermentation. Rapid fermentation – to the removal of sediment and fermentation of the Pacific or “maturation”. We are, in this case, will be interested in the stage of rapid fermentation. Because before the separation of the pulp of the wine, as such, not yet – is a must, and after removing from the precipitate the situation is not so critical. Thus, we learned at what period the danger of the situation, when the wine ferments. What to do in such cases?

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Fermentation

In order to be clear about what stage of production will be discussed, briefly let an interested part of the process. So, after fermentation of the grape juice and separating the pulp receive the turbid liquid, which is a fermented juice and is the prototype of the future wine. This liquid can be transformed into wine of a quality in compliance with the necessary conditions and if the proper actions of the winemaker. The Physical conditions necessary for fermentation is first of all, the temperature of the environment. The most favorable temperature is considered to be 15-20 ºC. At temperatures above 25 ºthere is a greater chance to ruin the wine (the process will go too fast and control it will be impossible), at 10 ºC fermentation will stop. The physical conditions should also include the size of the container in which fermentation occurs, and the possibility of oxygen. Important biological conditions are: the purity of the yeast culture, the concentration and saturation of the nutrient medium. In the case of using wild yeast, especially at low temperatures, the fermentation can be significantly slowed down. With a low sugar content it may stop altogether. Too high sugar content also threatens to stop fermentation.

Your actions that will lead to the resumption of fermentation

If the wine ferments out what to do in the first place? First, make sure that the room temperature falls below a critical (sometimes it is enough to raise it a few degrees). Check the sugar content with a hydrometer (household venomer) most accurately what is in grape juice. If sugar is not enough to take away part of the juice, add a portion of the required amount of sugar and dissolve by heating to 50-60 ºC. After the juice has cooled to room temperature, pour it in a container for fermentation. Followed by a “restart” the wine using a new yeast starter. It is hardly necessary to recall that the result can be more persuasive in the case when will be used with pure culture wine yeast. Usually enough 2-3% of the starter (from the juice), it depends on what the strength of the wine you want.

Conclusion

And now that you know how to make wine to ferment, it remains for us to wish you good luck in getting a positive cooking experience wonderful drink of the gods – wine.