Today just discovered my two batches of wine turn sour. One batch was about 3 litres and the other was 30 litres. I was so depressed of the lost I had to faced despite many other lost during this pandemic. Anyway thanks for taking the time to share your knowledge.
That's good news. It may be that the fruit you have used is just too tart. You could add more water to dilute but this will change the profile of the wine. Or you could Try adding potassium bicarbonate(acid reducing crystals). By doing this at a cool temperature for speed. The potassium will attach to the tartaric acid and drop out in Crystal's. The bottle will instruct on how much you should use per litre/gallon. This would be easier if you had an acid test to determine what level you are currently at. Hope this helps and keep brewin'!
@Tenny Shabong thanks for getting in touch. Please dont forget if you haven't already to like and subscribe to catch future content! And let us know how you get on!
2 time my wine changed in vinigar, so before Fedamentation i used Pottasium metabisulfite then I wait 24 hours then I add yeast but Fedamentation is not started
Hi, I'm from Sri Lanka. Most Sri Lankan's make wine out of king coconut water. This is my first time I'm trying to make wine out of king coconut water. I started my batch yesterday (19th June 2021). But today it's smells like sour, but doesn't taste sour. My ingredients are, king coconut water/ sugar/ yeast/ lime juice and some spices ( cardamom, cinnamon and cloves ). Do you have any idea what's happening?. Shall I keep it until it's done?.
@@stillbrewing actually I didn't check the PH. I do have a ph tester but I don't have calibration fluids with me. I also have a doubt about the acidity. Do you think that I smell sourness in my wash because of the lime?
@@keith_ferdinanduz if you haven't checked the pH there's not much point in continuing to ask any questions, it's like asking "think I have a fever? I haven't used a thermometer"
I'm fu#*ed.. This is like my 100th time I've made wine, but this time when I transferred the wine to the second fermenter after removing the pulp. After 5 days I see what's looking like "the mother of vinegar" In my fermenter... I know that's game over for this batch.. F-ing sucks... (It was bubbling till the 3rd day after the transfer)
I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol... In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level... So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...?? I should have let that alcohol turning slowly acidic.... So, acidic means it now turned into vinegar? Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?
Thank you for the video my homemade brew has unfortunately turn to vinegar 😢 . I will bottle it from now on.
Today just discovered my two batches of wine turn sour. One batch was about 3 litres and the other was 30 litres. I was so depressed of the lost I had to faced despite many other lost during this pandemic. Anyway thanks for taking the time to share your knowledge.
Dont give up! There are a number of explanations but first you need to understand why the wine is sour. Does it smell sour?
@@stillbrewing No. There is no smell at all. It taste like sour juice only.
That's good news. It may be that the fruit you have used is just too tart. You could add more water to dilute but this will change the profile of the wine. Or you could Try adding potassium bicarbonate(acid reducing crystals). By doing this at a cool temperature for speed. The potassium will attach to the tartaric acid and drop out in Crystal's. The bottle will instruct on how much you should use per litre/gallon. This would be easier if you had an acid test to determine what level you are currently at. Hope this helps and keep brewin'!
@@stillbrewing ok I will sure try that. Thanks for helping.
@Tenny Shabong thanks for getting in touch. Please dont forget if you haven't already to like and subscribe to catch future content! And let us know how you get on!
2 time my wine changed in vinigar, so before Fedamentation i used Pottasium metabisulfite then I wait 24 hours then I add yeast but Fedamentation is not started
Hi, I'm from Sri Lanka. Most Sri Lankan's make wine out of king coconut water. This is my first time I'm trying to make wine out of king coconut water. I started my batch yesterday (19th June 2021). But today it's smells like sour, but doesn't taste sour. My ingredients are, king coconut water/ sugar/ yeast/ lime juice and some spices ( cardamom, cinnamon and cloves ).
Do you have any idea what's happening?. Shall I keep it until it's done?.
Sounds delicious! Are you able to test the PH? Its possible your wash is quite acidic with the lime juice
@@stillbrewing actually I didn't check the PH. I do have a ph tester but I don't have calibration fluids with me.
I also have a doubt about the acidity. Do you think that I smell sourness in my wash because of the lime?
@@keith_ferdinanduz if you haven't checked the pH there's not much point in continuing to ask any questions, it's like asking "think I have a fever? I haven't used a thermometer"
@@VeggieRice ok genius!.
Started my first brewing.. it's a helpful tip.
Glad you found it helpful, subscribe to the channel for more content! I'll be uploading more soon what's your first brew?
@@stillbrewing yes I just subscribed. Thank u for the reply. Keep posting more videos
Dear,Today i taste it after 10 days, it taste like vinegar,if i add sugar and yeast and leave it for month can it convert it into vine, plz reply
Unfortunately once the process has begun it is irreversible. Either toss the lot or let it ride and make your own vinegar.
🙏
Won't it explode? I guess we "burp" it?
Oxygen.
I'm fu#*ed.. This is like my 100th time I've made wine, but this time when I transferred the wine to the second fermenter after removing the pulp. After 5 days I see what's looking like "the mother of vinegar" In my fermenter... I know that's game over for this batch.. F-ing sucks... (It was bubbling till the 3rd day after the transfer)
I'm sorry for your loss 😉 1 out of 100 is good odds to be fair! Review your process what did you do different this time?
are you a bronze god?
I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol...
In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level...
So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...??
I should have let that alcohol turning slowly acidic....
So, acidic means it now turned into vinegar?
Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?
മലയാളി ഉണ്ടെങ്കിൽ.. ഒന്നു മലയാളത്തിൽ.. പറയോ..