What causes homemade wine to mold?

Wine has many benefits for the human body. It promotes blood circulation, beautifies the skin, and a glass of wine before going to bed at night is good for sleep. Many people like to drink wine. It is very interesting to make wine at home in the season when grapes are ripe. But some people find that the wine they made is moldy. This means that there is a problem in the production process. What is the reason why homemade wine is moldy? Let's take a look.

1. There are several main reasons why homemade wine becomes moldy

1. Because the grape skin is in contact with air for too long.

Bacteria grow too quickly and cause mold.

Treatment method: Remove the moldy peels, being careful not to let them come into contact with the wine. Stir 1 to 2 times a day after cleaning to keep the peels moist until fermentation.

2. The grapes did not ferment at all, and the sugar content was too high, causing them to become moldy.

Processing method: add active yeast.

3. It may have come into contact with oil during the brewing process, or the container may not be clean, causing mold.

Treatment method: After removing the mold, do not shake to remove the top layer of wine! After observing for 2 days, if there is no further mold, you can continue fermentation. If it molds again, then the home brewing is declared a failure!

2. Things to note when brewing your own wine .

1. When selecting grape raw materials, try to remove rotten, moldy and cracked fruits.

2. After washing the grapes with clean water, be sure to "air-dry" the grapes so that no moisture remains.

3. The temperature during fermentation should be between 26 and 28 degrees, and fermentation needs to start quickly.

4. After 7 to 10 days of primary fermentation, filter out debris (grape skins, seeds, lees, etc.) in time.

5. One month after the secondary fermentation, filter the sludge in time and make sure the wine storage tank is filled (to prevent oxidation).

6. After that, empty the tanks regularly every 3 to 5 months to remove the lees and fill the tanks containing the wine.

7. Wine made from non-special wine grapes is best consumed within 4 months to 1 year after the secondary fermentation is completed.

3. Reminder

During a fermentation process, once you feel that the fermentation has stopped, you can add a little bit of sugar to see if the yeast has completely decomposed. Try to make the yeast in the grapes ferment completely. This way the alcohol content of the wine will be higher (preferably 12 degrees), which is convenient for long-term storage in the future.