Bad Wine Causes

STERILIZATION - Proper sterilization of all equipment is important. A solution of sulphite should be used, NOT HOT WATER. It will not kill bacteria. Cleanliness in surrounding area is very important. Spilled products should be wiped right away as it will attract vinegar (fruit) flies. One fruit fly can turn your wine to vinegar. Also consider that Bacteria, fungi and Wild Yeasts are in the air and on wine vessels.

The right equipment should be used, such as food grade plastic. You should check before each use for scratches or damage. You should also periodically replace tubing.

RUSHING OR SPLASHING - Is another major cause of oxidation. Make sure that your siphon hose reaches the bottom of your container when racking or filling. (Always fill from the bottom up)

SEDIMENT IN BOTTLES - If Sorbate is introduced to the must before fermentation is completed and a yeast cell has started to bud, it will not kill it but will only slow down the completion of budding, which is the major cause of re-fermentation in the bottle. Using a wine Hydrometer and correctly reading the Specific Gravity will prevent this from happening.

DEGASSING - The complete removal of residual Carbon Dioxide Gas is very important when making "4 week wine kits". Failure to do this will result in the clarifying agent being held in suspension or being floated to the surface, thereby rendering it ineffective. Always be certain that the Metabisulphite has being added prior to degassing to prevent oxidation. Make sure you stir your wine well to get it degassed.

SOAPY - Results from wines having been exposed to equipment and/or aging vessels that have not been properly cleaned or rinsed.

CORKINESS - An unpleasant flavor and bouquet in a wine that was bottled with a defective cork, usually because there was not a complete seal and outside air was allowed to enter the bottle. Using the right size cork for the bottle will help.