Why homemade wine is carbonated: causes and how to fix, prevention methods

In the process of making a drink, novice winemakers face many negative factors leading to spoilage of the drink. It is especially disappointing when everything seems to be done correctly, and during storage, the workpiece simply starts to turn sour.

Therefore, the winemaker must know the reasons why homemade wine begins to carbonate, as well as be able to prevent or correct this situation.

Why is wine carbonated?

The reasons why the finished wine turned out like sour champagne, with gases, lie in the following:

The workpiece just didn't do well.It may seem to a novice winemaker that the fermentation process is over, and the wine is completely ready. As a result, the bottles were corked with caps and put away for storage. But in fact, there was still a process called “silent fermentation”. Before closing the bottles with corks, you need to make sure that the wine is clarified - it means that the processing process is completed.
Final product not well filtered. As a result, the sediment with the yeast still working gets into the bottles, and the process continues there.
Violation of storage conditions. Perhaps the temperature regime was violated - the drink should be stored in a cool place.
The workpiece is heavily diluted with water at the beginning of cooking. As a result, the drink turned out to be low in acid and sugar, and these are the conditions for the development of bacteria and mold.
When stored in bottles or other containers, a layer of air has formed between the drink and the cork, this also leads to the start of fermentation.
Use of low-quality raw materials (crumbling to the ground, spoiled and rotten, as well as long-lying fruits).
Problems with the water seal. As a result, air bubbles do not escape, but accumulate in the workpiece.

What to do if homemade wine is carbonated

Young wine is subject to negative factors that lead to its deterioration, and therefore requires increased attention. Control and compliance with technology should be at all stages of production. Otherwise, it's easy to end up with spoiled, carbonated wine.

But there are ways to fix this:

topping up a new portion of juice with yeast to start the re-fermentation of the drink;
"recovery" of the workpiece. To do this, a sour drink is mixed with good, “he althy” wine;
filtration through a layer of dense fabric;
distillation of fermenting must into alcohol;
pasteurization in a water bath for 20 minutes at a temperature not higher than +70 C degrees. But such a drink, saved from souring, should be consumed immediately.

How to prevent the problem?

Winemakers (especially beginners) often face this problem. Homemade wine can be affected by various bacteria, mold, which leads to souring of the workpiece. Violation of the ratio of ingredients and recipe requirements will also lead to spoilage of the drink.

To prevent this from happening, it is imperative to follow the proven cooking technology and take preventive measures:

before starting cooking, you need to thoroughly wash, and better - also pasteurize all used appliances and containers;
be sure to observe the ratio of juice, water and sugar - the wort should not be very thin;
exclude direct contact of the workpiece with air, minimize the air gap between wine and cork;
observe the temperature regime during storage and fermentation of the drink;
store the drink only in rooms with suitable conditions (dry, dark and cool). The ideal temperature is +13 C degrees;
filter the workpiece well, avoiding sediment getting into the bottles;
Be sure to use the vent tube during the wort fermentation stage.