Everything was steralised so don't know what the problem is does anyone know if I can carry on or have I lost this lot of wine. Using home grown grapes.
2006-10-10 09:23:06 · 7 answers · asked by glo 2 in Food & Drink ➔ Beer, Wine & Spirits
ElainS Must is the first crushing of the fruit or whatever you are making the wine out of before you add the yeast and sugar
2006-10-10 11:40:10 · update #1
I make home made wine and I'm not sure where your mold is growning... What's must. I make my wine in bottle with seals.
Anyway if there is mold in your wine you've lost your lot.....
Bummer
Ok you're a real wine maker... LoL I use grapes from my grapevines as well but I don't crush them. I use vodka and sugar in my recipe. I'm probably not making real wine, but it taste really good and everyone loves the stuff. I also have blackberrys and do the same with them.
Thanks for your respone to my question.
Cheers!
2006-10-10 09:31:04 · answer #1 · answered by easinclair 4 · 0⤊ 0⤋
I've had a similar problem. What you should do is immediately crush a few campden tablets and add that to the must. In a 1-2 days there should be no activity with the mold or your yeast. From here you will be able to add a new yeast colony and everythings should be all good.
2006-10-10 17:16:05 · answer #2 · answered by Chris Dingle 3 · 1⤊ 0⤋
It's a crapshoot whether or not you've lost your batch.
Sterilize a big spoon and skim the mold, and let it continue to ferment. Do smell it to see if it's developed any off odors. Perhaps there's one little nook or cranny that got overlooked during the sanitizing steps. Did you use campden tablets/potassiu metabisulfate a day before pitching your yeast?
Tough call, but it costs you nothing to wait it out, so after skimming, give it a few weeks and another sniff...see what happens.
2006-10-10 16:37:43 · answer #3 · answered by Trid 6 · 0⤊ 0⤋
I think it might have been somethng to do with the grapes, perhaps there was a bacteria on them. I would rack out the wine but syphon from below and throw away the top inch of wine.
If your fernmation is finished, perhaps add in a crushed camden tablet to be sure.
Don't give up wth up. Only give up if it makes you violently sick within 10 seconds...other than that its drinkable !
2006-10-11 07:10:15 · answer #4 · answered by Michael H 7 · 0⤊ 0⤋
it depends on where the mold is growing, if the mold is just on the bottom you need to filter it out and see what happens that way, other than that i cant tell you because i don't have too much experience at this either, i learned how to make wine less than a year ago but ive made it three times and it turns out better every time
2006-10-10 16:35:40 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Maybe there was something wrong with the grapes unless utensils were not as clean as you thought before sterilising. I don't think its safe to carry on with this batch and really think you should start again to be on the safe side. Good luck.
2006-10-10 16:34:07 · answer #6 · answered by mistickle17 5 · 0⤊ 0⤋
It can be saved!!!!
Pour batch into large vat. Scim off all mold. Bottle in dark green bottles. Market it in your neighborhood slum. Winos don't care.
2006-10-10 16:40:20 · answer #7 · answered by echiasso 3 · 0⤊ 1⤋