Recently, several batches of wine have had some sour taste, which has been bothering me a lot. I haven't found the specific reason yet. After thinking about it for a day today, I think the problem with my bacterial infection is that I haven't used alcohol disinfection for more than 2 months because both yeast and acetic acid bacteria or lactic acid bacteria are acid resistant. I have used caustic soda disinfection before, but it seems to have been in March or April, so I understand why alkaline disinfectant is needed to wash cans. However, I have checked the information and it seems that acetic acid bacteria are not, because they can die in a short period of time without oxygen. It seems that I may indeed be infected with lactic acid bacteria, but I don't know what the reason is. The infected lactic acid bacteria may be caused by the yogurt that falls out when my wife or daughter drinks yogurt. Tonight, I will start. Disinfect all items at home with alcohol. I hope things will improve
The problem of fermentation turning sour
- Thread starter douban
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fluketamer
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disinfect with bleach solution sanitize with starsan never had a problem since i started using starsan
Everything that comes in contact with the wine must and finished product should be sanitized, every time.
Tell them to find some place away from your fermenting wine to drink their yogurt if they aren’t able to control their yogurt mishaps.
I have disinfected the environment and tools for 2 consecutive days, and tested 1000ml without any acidification. There should be no problem now
