What's the matter with the white film on homemade wine

Autumn is the time when grapes are ripe. Many people will buy a lot of grapes at this time to make wine. They always feel that the wine they make tastes good and they feel particularly reassured. After making wine, many people will give some to relatives and friends so that everyone can taste it together. There are many things to pay attention to when making wine yourself, otherwise the production will fail.

Why is there a white film on homemade wine?

This layer of white film is also called hop disease, which is the most common problem in home-brewed wine. Once it occurs, it basically means that the winemaking has failed and the wine cannot be drunk and has to be thrown away.

Hop fungus is an aerobic pathogen commonly found in dry red wine. The external manifestation is the formation of a grayish white or dark yellow film on the surface of the wine. This film is produced by film-forming yeast. When the disease begins to form, it is a smooth, light and thin film. Over time, it gradually thickens and is sometimes hard. There are many wrinkles on the film. This film can cover the entire surface of the wine. The film of red wine will appear dark red. Hop fungus disease is the most common disease in wine. It will multiply in large numbers mostly in an aerobic environment and when SO2 is low. If we do not pay attention to the use of sulfur dioxide or oxygen isolation measures during the brewing process, we will be infected.

Ways to prevent hop disease :

1. Release sulfur dioxide by adding potassium metabisulfite and sulfur adjusting tablets.

2. Appropriate temperature control.

3. Pay attention to anti-oxidation measures during the brewing process.

4. Do not leave too much space in the equipment and do not open sealed containers too frequently.

Reasons for the white film on the surface of homemade wine:

1. Wrong brewing methods cause the homemade wine to come into contact with a lot of air.

2. The containers used to brew wine are not cleaned properly. If the container is stained with oil or dirt, it will produce a large number of bacteria, which will form long white hairs on the surface of the homemade wine.

How to make your own wine

Ingredients : Grapes

Homemade steps :

1. Buy grapes. The more mature the better, but don't let it be rotten. Too many raw grapes will taste bad, sour, astringent, and have a strong smell of lees. Wash. Do not use any detergent or wipe it. Just rinse it repeatedly with clean water to remove loose soil and weeds. Let dry. Dry in a ventilated and cool place, avoid exposure to the sun.

2. Pick the grapes. Pick the grapes and discard the rotten ones. Add sugar. Just add white sugar, usually 10-30%, I add 15%. Crush. Crush the grapes, squeeze out as much juice as possible, and mix well with sugar. Fermentation. Be careful not to fill the container too full, preferably no more than 70% of the container. Cover it tightly and be careful not to let dirt or flying insects enter to avoid contamination. Don't seal it too tightly, because gas will be produced during fermentation, and sealing it too tightly may cause an explosion.

3. Observation. Day 1, day 4, day 7, filter. After observing that the grape skin has turned white, you can use two layers of gauze to filter out the grape skin, grape seeds and other impurities. Generally, this period of time varies from 7 to 15 days, depending on changes in the environment. Secondary fermentation. The filtered grape juice is put into containers for secondary fermentation. This period of time also varies with the changes in ambient temperature and generally takes 15-30 days. Also be careful not to seal the container to avoid explosion.

4. Filling. After the secondary fermentation is completed, it can be put into small bottles and sealed for storage. Be careful not to fill it too early. If you fill and seal it before fermentation is complete, there is also the possibility of explosion. store. After filling, store in a cool and dark place. drink. After the second fermentation, it is ready to drink. A slightly astringent, slightly lees-flavored, sweet-and-sour wine was created.