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The Importance of Cleanliness When Making Homemade Wine
By Harry Hanks
I want to stress the importance of sterilization of all utensils used in the homemade winemaking process, and the importance of having clean hands as well. Use common laundry bleach, diluted 10 to 1, first thing, to clean all containers, stirring spoons, measuring cups, and anything else that comes in contact with the wine. Most homemade wines are ruined, and come out horrible, by being spoiled by a common bacteria, that TURNS THE ALCOHOL INTO VINEGAR!
Another thing to remember is, when the local fruitflies get wind of your homemade brew, they will come to it, and try their best to even land in it and drown. ONE FLY SOILS THE WHOLE, BATCH! These nasty little pests carry the bacteria that turns the alcohol into vinegar, and if just one gets into the container, or even touches the inside wall and liquid ends up being splashed on it and washing it back in, in about two weeks you can pickle some beets with it!
Remember, most people that try to make wine get discouraged, when their first batch gets contaminated and turns to vinegar. If you follow your wine making recipe, and do not let your must(the mixture of yeast, water, nutrients, and sugar) get contaminated with the vinegar bacteria, it will be great! |
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This intel was contributed by banifid
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May, 2012
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