Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Wine turning to vinegar?
Reply
 
LinkBack Thread Tools
Old 02-06-2010, 05:21 PM   #1
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 896
Liked 8 Times on 8 Posts
Likes Given: 1

Default Wine turning to vinegar?

I made a very strong wine recently (more of a cocktail mixer in truth.) I've bottled the gallon into 5 bottles, which were washed thoroughly, sterlalized and labels removed.
I syphoned the wine into the bottles and sealed airtight, but when I'm 3/4 down a bottle, it seems to smell very strongly of vinegar? I've had to throw some out because of this.
What did I do wrong?

(the obvious solution is to always finish the bottle, of course)

__________________
RobWalker is offline
 
Reply With Quote Quick reply to this message
Old 02-06-2010, 05:38 PM   #2
Steelers77
Vendor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 1 reviews
 
Steelers77's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Janesville, WI
Posts: 2,040
Liked 66 Times on 54 Posts
Likes Given: 12

Default

Did you add sulfites?

__________________
Pearl Malt is back in stock!

Get your hops, 85 varieties starting at $.75/oz!

Accuflex Bev Seal Ultra in stock now!

Farmhousebrewingsupply.com

http://farmhousebrewingsupply.com

https://www.facebook.com/Farmhousebrewingsupply

Twitter: https://twitter.com/Farmhousebrew
Steelers77 is offline
 
Reply With Quote Quick reply to this message
Old 02-06-2010, 05:41 PM   #3
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 896
Liked 8 Times on 8 Posts
Likes Given: 1

Default

I didn't, was I meant to?

__________________
RobWalker is offline
 
Reply With Quote Quick reply to this message
Old 02-06-2010, 05:50 PM   #4
Steelers77
Vendor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 1 reviews
 
Steelers77's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Janesville, WI
Posts: 2,040
Liked 66 Times on 54 Posts
Likes Given: 12

Default

Yes you sould add sulfites to help it mature and to preserve it. Acetic bacteria works on the alcohol in the wine to turn it to vinegar so when you open a bottle without sulfites there is a possibility something is infecting it. We do this all the time with our red wine, but it is purposely done ( with a mother) to produce vinegar. Also when we make wine, (about 450 gallons) we go through a cold crash to precipitate tartaric acid, followed by sulfiting and oaking, and then another round of sulfiting. This may sound like a lot of sufite to some, but each addition is small, so the overall content is in the appropriate range.

__________________
Pearl Malt is back in stock!

Get your hops, 85 varieties starting at $.75/oz!

Accuflex Bev Seal Ultra in stock now!

Farmhousebrewingsupply.com

http://farmhousebrewingsupply.com

https://www.facebook.com/Farmhousebrewingsupply

Twitter: https://twitter.com/Farmhousebrew
Steelers77 is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2010, 01:11 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,915
Liked 4958 Times on 3589 Posts
Likes Given: 1002

Default

It doesn't sound like it's infected to me- not if you open the bottle and it's fine. When do you start to notice a taste of vinegar? You said when 3/4 of a bottle is gone- but is that in 30 minutes or in several days? If it's in a day or two after opening, that's pretty common for the wine to taste "off" since it will have been oxidized and exposed to air. Oxidized wine tastes bad, but you might also have some possible bacterial contamination in an opened wine.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2010, 01:15 AM   #6
RobWalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Birmingham, England
Posts: 896
Liked 8 Times on 8 Posts
Likes Given: 1

Default

the unopened bottles are fine - we're using them as cocktail mixers and for ridiculous drinking games! heh.

Just want to know what to do for the next batch - are sulphites a common ingredient? there's a home brew store 5 mins down the road which I visit often. he stocks chemicals of all sorts, so should he stock them?

__________________
RobWalker is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2010, 01:20 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,915
Liked 4958 Times on 3589 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by RobWalker View Post
the unopened bottles are fine - we're using them as cocktail mixers and for ridiculous drinking games! heh.

Just want to know what to do for the next batch - are sulphites a common ingredient? there's a home brew store 5 mins down the road which I visit often. he stocks chemicals of all sorts, so should he stock them?
Yes, they are very common. I use them in my wines, as a preservative and antioxidant. I know some winemakers prefer to not use them, though.

I use them fairly sparingly- one crushed campden per gallon of wine when the must is made up to kill any wild yeast and other microbes, and one crushed campden per gallon at every other racking and at bottling. It works well, and in a low dose they are below the taste threshold.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 02-07-2010, 07:11 PM   #8
DoctorCAD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 1,076
Liked 56 Times on 51 Posts
Likes Given: 1

Default

Yep, 1 tablet per gallon at bottling will go a long way to easing your worries.

__________________
DoctorCAD is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider's Just turning out too Dry... Lovestojam Cider Forum 25 09-23-2014 04:41 AM
Wine tastes like vinegar ? kb2kir Wine Making Forum 10 07-02-2012 04:53 AM
Ranco not turning off slim chillingsworth Equipment/Sanitation 4 04-14-2009 03:54 PM
Turning twangy? cheeseshark Extract Brewing 18 11-07-2008 01:19 AM
raspberrys turning white nickwc5 Recipes/Ingredients 1 11-22-2006 11:29 PM



Newest Threads

LATEST SPONSOR DEALS