Is it possible to save homemade wine that did not process?
February 15th, 2010 | Published in Wine | 4 Comments
I’ve asked this question but perhaps I was not clear. I found, when I went to rack a batch of homemade wine, that the must did not process, (ferment), as I saw the airlock was pinched shut. I want to know if I can reactivate and save it.
February 15th, 2010 at 4:25 am (#)
You would have to start it in a refermentation process. It would depend onyour type of wine. I would research refermentation on google =)
February 15th, 2010 at 4:50 am (#)
Yes, airtight container
February 15th, 2010 at 5:08 am (#)
It will be very sweet if it has not fermented because the sugar turns to alcohol so taste it first. Just a tiny bit to make sure it is not off. If it tastes off throw it away. Otherwise you can get it to re-start.
You will need to reheat the wine. I suggest to boiling point to kill any bacteria then let it cool to blood heat and add some more yeast (must). It will start to ferment again then. 00
February 15th, 2010 at 6:07 am (#)
Your best bet is to figure out why the wine did not ferment. If you bought grape juice from the supermarket, it might have a preservative in it. If so, just rack it off the lees and drink it as is. It might be a bad batch of yeast. Try the yeast you are planning to use (just a pinch) in a couple of ounces of the must, the same way you would “proof” yeast when you are baking. If it works, add the yeast and try again. Before you do anything, though, check the temperature. You might have a “stuck” fermentation because the temperature is not high enough.
What I don’t understand is how an airlock can be “pinched shut”, unless you were using a blow-off valve.