Common questions:
Home brewing
I have put wine but it does not ferment?
The wine ferments in 99 cases out of 100, but it probably leaks somewhere and therefore it does not bubble in the fermentation tube. Open the fermentation vessel and see if the surface of the brew is mirror-gloss or bubbly. If it's bubbly, it's fermenting and then everything's okay. If it is mirror-gloss, you add a new yeast that the store should offer or we send by post.
I have put this wine for many years and it always shows when it ferments.
How is it that it can have fermented without you seeing it bubbling?
Leakage at the fermentation tube, rubber cap, fermentation lid or at the lid of the bucket. Sometimes it is impossible to detect the leak, but despite this, it ferments without bubbling in the fermentation tube.
How is it that sometimes it ferments for several weeks and sometimes only a few days, but still has finished fermenting?
The temperature is very important. It should be between 20 and 27 degrees for the best possible results. A cold floor can delay fermentation even if the air temperature is okay. If the yeast is old, the fermentation is delayed, but the result is just as good in terms of both taste and strength.
Can I pour in an additional yeast when it has not started to ferment and if so does it do any harm to the wine?
It does no harm, but too much yeast can give a yeasty taste if you are not careful when clarifying so that all the sediment really disappears.
What should the meter read when it's finished fermenting and if it hasn't gone down to that value what should I do then?
For light wines, the meter should read below 0. For strong wines, it should read below 10-15. If you think the wine is too rough, you can sweeten it.
My wine does not clear, what is the reason? How should I do?
It is always because the fermentation is not completely finished even though there may not be any more bubbling in the tube. All carbonation must be removed before the wine can clear. One must therefore shake until the carbonic acid disappears. If there is a lot of yeast/carbonation left, you may be forced to add new yeast stop to kill the last fermentation.
Some white wines have a yellower color, why?
This is because the grapes in that batch have a yellower color naturally in them. The same applies to purchased wines.
I have poured into the wrong bag, yeast stop first, what can I do?
It is very difficult to get momentum on such a wine. Try shaking or stirring properly and possibly some of the yeast stop evaporates. Then you can try adding a Turbo yeast. Ordinary wine yeast cannot get the fermentation started. If it works with the turbo yeast, it is very important that the wine clears properly so that yeast is completely gone.
I have added fining agent but the wine is completely cloudy, why? Does the wine taste good if I pour in more fining agent?
No, it doesn't take flavor, but it doesn't help to pour in more until all the carbonation is gone. Only when the carbonic acid is completely gone can you pour in new clarifying agent.
Why is it that sometimes the wine starts to ferment immediately and sometimes it takes several days?
The starting temperature is very important. Some grape varieties start to ferment immediately, while others take longer. When making wine from berries and fruit, the time varies even more.
Sometimes it bubbles a lot and sometimes it ferments without you seeing that it is bubbling, how do you explain that?
It's leaking somewhere.
The wine is cloudy, what is the cause and what should I do?
The carbonation is not gone or was not gone when the clarifier was added. Then the clarifying agent can make it more cloudy. Buy or borrow a wine filter device and filter the wine with it.
Where is the date marked on the wine and in what order are the dates (year, month...)
The date must be on the can and the day, month and year apply.
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