I'v spent the last year trying to make wine and had juste problems. I started out when I learned to make wine from concentrated juice. I used welsh's and that first batch turned out great. I didn't sanitize anything just watched with hot water that time. Then from there, every time I tried it juste went vinegar so I tried boiling water and it failed. I bought K-meta. and it failed. I bought star-San and failed. I tried boiling-k-meta-Star-san trying to sanitize like a real psycho and failed. Im still trying hard and probably failed like 30 straight times this year (small batches since it all fails).
Then I gave it a rest for a few months and tried it 10 days ago and it worked for a mango wine. Decided to make a raisin wine for 6 gallons 4 days ago and smell's like its turning to vinegar AGAIN….. I bought a primary fermenter a few months ago in which I tried blueberry wine (6 gallons) and it failed using star-san and and some k_meta to the must. I tried banana wine and used k-meta in the must as well and failed. Now its raisin wine and its failed again. What is going on here ? crazy I can't make wine how ever I sanitize why ? anyone here has an answer ???????
Me primary is with a lid that has no holes and is supped to be made like that. The top is supped to lose its shape and let air out this way. But the primary fermenter isn't THE problem since Ive tried out of bottles with a ballon, in carboys ext.
Then I gave it a rest for a few months and tried it 10 days ago and it worked for a mango wine. Decided to make a raisin wine for 6 gallons 4 days ago and smell's like its turning to vinegar AGAIN….. I bought a primary fermenter a few months ago in which I tried blueberry wine (6 gallons) and it failed using star-san and and some k_meta to the must. I tried banana wine and used k-meta in the must as well and failed. Now its raisin wine and its failed again. What is going on here ? crazy I can't make wine how ever I sanitize why ? anyone here has an answer ???????
Me primary is with a lid that has no holes and is supped to be made like that. The top is supped to lose its shape and let air out this way. But the primary fermenter isn't THE problem since Ive tried out of bottles with a ballon, in carboys ext.