This wine stopped fermenting after ten days. What happened?

This is a normal phenomenon. The initial fermentation usually does not exceed 10 days. If it takes too long, it will easily turn into vinegar. Generally speaking, the best time is when the grape skin is completely discolored and tends to sink. After unsealing, remove the floating grape skins and filter out the grape seeds and excess wine mud at the bottom of the barrel. Then, the fermented wine is re-barreled and enters the secondary fermentation.

The secondary fermentation does not need too much manual intervention, and it is carried out in a sealed environment to prevent oxygen from entering. The fermentation barrel should be placed in a cool and low temperature place. However, if the body of the filter skin and seeds still produces gas violently, it is necessary to continue to gently tie the mouth with plastic sheets, and after two days, it will not produce gas violently, that is, tie the mouth tightly with plastic sheets to seal it.

Extended data:

Grapes can be divided into wine grapes and edible grapes. In order to improve the quality of homemade wine, it is suggested to buy fresh, mature and undamaged wine grapes when purchasing raw materials.

Before use, the fermentation apparatus of homemade wine should be cleaned and disinfected, and drained with hot water or highly edible alcohol. The temperature during fermentation should be controlled between 15 ~ 25℃ to avoid being higher than 30℃. Because there are many kinds of microorganisms in the epidermis of grape raw materials.

It is suggested that an appropriate amount of active dry yeast should be added before fermentation to inhibit the reproduction of miscellaneous bacteria. It is forbidden to add water to the fermentation container during fermentation. If foreign bodies such as white hairs and mildew spots appear during fermentation or storage, it means that you have been infected with miscellaneous bacteria, so please don't drink any more.

Due to the limitation of sterilization conditions, there may be other microorganisms in fermented wine, which may easily lead to wine deterioration. Therefore, it is suggested that homemade wine should be stored in a dark and cool environment, and the storage temperature should be stable between 10- 15℃. Brewed wine should not be stored in non-food grade plastic bottles. It is recommended to drink for a short time, not to store for a long time.

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