Homemade wine does not wander - what to do?

You decided to put homemade wine, already in anticipation, how it will be delicious and stunning and how you treat them friends and relatives. But the dream remains a dream, as the wine decided that it would not be wandering. And this means that nothing will come out, because the entire focus of wine in fermentation. Why does it happen and how to cope with this problem?

1

Causes of lack of fermentation

Any winemaker, no matter, a professional or amateur, one who makes wine for years, or the one who makes it for the first time may face such a problem as the lack of wine fermentation. It would seem that everything was done according to the rules, all the conditions that thought or not conceivable are observed, but nothing happens to an even account. Before panicing, you need to find out what the reason is to eliminate it and hopes that everything will go according to plan. So, the reasons for which wine refuses to wander:

• Incorrect definition of the time required by culture from which wine is made for fermentation. For example, on the third day, the winemaker begins to panic that the wine does not wander, but you need to wait at least five.
• Insufficient sealing of the container can lead to the fact that all carbon dioxide, formed by natural yeast, will leave, not giving fermentation to grab. In addition, the lack of tightness can cause oxygen access to the guilt and the failed wine masterpiece will simply proceed.
• Invalid temperature. Winemakers, especially inexperienced or insufficiently prepared, can be mistaken when choosing a temperature for laying wine to fermentation, which will lead to the fact that yeast will simply lose activity. The ideal temperature for fermentation is 10-30 degrees on Celsius scale.
• Excess sugar blocks fermentation and excessive initial wort thickness can lead to the fact that the future of wine will not become.
• Hope is not justified by natural fermentation.

2

Elimination of defects

1. It is necessary to start panicing because of the lack of fermentation, no earlier than five days after the wine was delivered. In fact, you just incorrectly determined the starting date of fermentation. If, after 5 days, nothing happened, then you need to think that you did wrong, and look for a more significant reason.
2. Wine is delivered, the hydrotheker is applied or the glove is used, but fermentation does not occur. In this case, you need to make sure that all these devices are tightly installed. So you will avail the blasting of wine and keep your hand on the pulse in the fermentation plan. Tightness must be checked regularly, since sometimes the holes appear spontaneously and not always depending on the person reasons, especially concerns rubber gloves. The joints are better to miss any natural sealant. No matter how strange it sounded, but experienced winemakers use bread crumbs or even dough.
3. An important indicator is the temperature. If the wine is put in too cold place, where the temperature does not rise above 10 degrees, then fermentation is impossible by definition, since the colony of yeast is sleeping with a sleeping baby. If the temperature is above 30 degrees, then the unfortunate yeast and are able to die at all. Therefore, remember that it is necessary to hold the wine as part of a temperature of from 15 to 24 degrees and desirable at the same time so that the wine is not subjected to the temperature difference. The deviation should not exceed 3 degrees in the other side. That is, the amplitude should not exceed 6 degrees. If the wine is at 17, then the minimum should be not lower than 14, and the maximum is not higher than 20. That is, you need to carefully select the room for fermentation of wine. If still failed to track was to exceed the maximum temperature and the colony of yeast died, you can add a batch of wine yeast and try not to allow stressful decreases for wine or temperatures.
4. If strictly follow the recipe, then you need to know that the sugar content usually does not exceed 20% of the mass of the basics for wine. If you exceed this component, then the yeast will simply stop working and will enjoy life, floating in sugar syrup. Waslo with high thickness can also refuse to wander. Therefore, it is necessary to dilute it, with the amount of dilution should not exceed 15% of the raw material. And by the amount of sugar when adding, follow the most carefully.
5. If the yeast does not work because of poor quality, then you can risk and add wine starters, which will be the process catalyst.

In the end, the lack of fermentation can mean that it simply ended and wine is ready to go on peace. You can safely filter and seal the creek. Therefore, carefully follow your wine, eliminate errors in time and follow the end of the stages of its preparation.