when will my wine be ready to drink and is it safe?

Question

I`m making wine from raisens and sugar and water and yeast. It`s been bubbling for about 4 days and is slowing down and smells like alchohol. When is it safe to drink and is it safe to drink?

Answer 1

realize there are many MLMers on here who will jump at the chance to call me names for not believing in their sham...don't bother, I don't care how many millions you are supposedly making or how naively you are convinced MLM is the greatest thing since sliced

Answer 2

It will continue to bubble as long as there's sugar in there for the yeast to eat. Plus, the more the yeast eats, the more alcohol is made. You just need to be patient and let it do its thing. Give it another week, two if you can stand it. Then you want to siphon the clear liquid (none of the sediment on the bottom) into another sanitized container that you can seal off with an airlock. Give it another two weeks.

The reason you need the time is so that while the yeast is still consuming the sugars, it's suspended in the liquid. Your wine will taste yeasty. When you siphon off the liquid, all that's left is the dissolved sugars and nothing from the raisin chunks. As the yeast goes through this, it will settle at the bottom leaving a clear wine.

At any time from day one, it's safe to drink. It's just that early on (like now) it will taste nasty because of all the yeast still doing its thing. With just raisins and sugar, there's nothing that will cause it to become unsafe to drink. If you don't keep it covered and free of air, there's a chance it can get an acetobacter infection. Acetobacter is a bacteria that feeds on the alcohol and makes it vinegar...left long enough, it can become a very powerful (way more than what you get at the store) vinegar. As long as it's tightly covered and has an airlock to allow the CO2 to escape and not let air in, you'll be fine.

Answer 3

Once the bubbling stops so has fermentation which means either all the sugar in the mix has been converted into alcohol or, that the alcohol content has reached 18% which kills off fermentation automatically as that alcohol level kills the yeast.and stops the sugar into alcohol conversion process.If that has now happened, and depending upon your taste it may be wise now to bottle it and age it for awhile but you taste it and decide if it is ready for drinking.Hopefully you used an airlock such as a zip lock bag or saran wrap "balloon" with a small hall punched in it to let the CO2 gas escape and prevent oxygen and harmful bacteria from entering. Place that over the neck of the fermentation vessel and secured with a rubber band otherwise harmful bacteria can enter and ruin the wine.As it ferments the airlock inflates from the CO2 gas being produced by fermentation.There are water "bubble" airlocks that can be purchased from a wine maker supplies store but doing the zip lock bag thing is cheap and works well and easily allows you to monitor the fermentation process..

Answer 4

After these 4 days....you should move it in a barell or something like this...and close it so that it wont take air. Αt the shive (float) of the barel, you make a small hole, and put a thin pipe that will end in a glass of water. after a few days, it will start to make bubbles in the water. you let it like this , until the bubbles stop...about 2 weeks. Then its good and safe to drink.

Answer 5

It's safe to drink now vut it will taste better in 3 or 4 weeks. As long as it does not smell bad it is safe.

Answer 6

Give it another two weeks and then syphon it into another fermenting vessel. Do not pour it! Let that sit for a few months. It should be ready then.

Answer 7

That sounds like way too much work! but hey if you drink it and get your swerve on I guess it's ok!