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Well thanks for all the suggestions. What puzzled me is we've used the same technique for years with an occasional "fizzy" wine resulting. We do sulfite the "mash" before fermentation and sterilize the bottles. We've never produced vinegar. We're pretty much amateurs and have not done things...

I have some raspberry wine started in 2009 and another batch started in 2010. We generally leave the wine fermenting all year in the basement next to the oil burner so the temperature is 65 to 72 degrees. We bottle it after one year. Most of the time the fermentation is complete, but in these...

I have some raspberry wine started in 2009 and another batch started in 2010. We generally leave the wine fermenting all year in the basement next to the oil burner so the temperature is 65 to 72 degrees. We bottle it after one year. Most of the time the fermentation is complete, but in these...

Hello! My wife and I do wine from berries and fruits grown in our yard. We've been doing this for ~30 years and from time to time encounetr problems with fermentataion so I thought I'd join this group and get advice when we hit a snag. Bob