bad wine (newbie)
 

Why does my wine keep turning sour??? I follow all the instructions,
keep everything cleen with "one step" all hoses everything, carboy,
airlocks, everything is clean but I keep making vinigar??? HELP
PLEASE!!!!

Norm

What kind of wine and how many batches have you made that have turned sour?
Is this a kit wine or fresh fruits? Is the wine just young? How long have
you aged it?

David

> wrote in message
oups.com...
> Why does my wine keep turning sour??? I follow all the instructions,
> keep everything cleen with "one step" all hoses everything, carboy,
> airlocks, everything is clean but I keep making vinigar??? HELP
> PLEASE!!!!
>
> Norm
>

"David J." > wrote in message
om...
> What kind of wine and how many batches have you made that have turned
sour?
> Is this a kit wine or fresh fruits? Is the wine just young? How long have
> you aged it?
>
> David
>
> > wrote in message
> oups.com...
> > Why does my wine keep turning sour??? I follow all the instructions,
> > keep everything cleen with "one step"

My take on this one is that he needs a new cleaner. I use chlorine
bleach. It's cheap, it kills everything, period, and you can smell when you
have rinsed it off enough.....
Blobert<><
--
"Life is not a journey to the grave with the intention of arriving safely in
a
pretty and well preserved body, but rather to skid broadside, thoroughly
used
up, totally worn out, and loudly proclaiming: WOW.... WHAT A RIDE !!! "



all hoses everything, carboy,
> > airlocks, everything is clean but I keep making vinigar??? HELP
> > PLEASE!!!!
> >
> > Norm
> >
>
>

If you truly are making Vinegar then my guess is that you are leaving too
much head space (air at top), and/or not using Sulphites properly. This of
course is in addition to the clean issue already being discussed. Vinegar
requires Oxygen to propagate. HTH
John Dixon
> wrote in message
oups.com...
> Why does my wine keep turning sour??? I follow all the instructions,
> keep everything cleen with "one step" all hoses everything, carboy,
> airlocks, everything is clean but I keep making vinigar??? HELP
> PLEASE!!!!
>
> Norm
>

I have used "One Step" myself for two years and have never had an issue.

David

"Bob" > wrote in message
...
>
> "David J." > wrote in message
> om...
> > What kind of wine and how many batches have you made that have turned
> sour?
> > Is this a kit wine or fresh fruits? Is the wine just young? How long
have
> > you aged it?
> >
> > David
> >
> > > wrote in message
> > oups.com...
> > > Why does my wine keep turning sour??? I follow all the instructions,
> > > keep everything cleen with "one step"
>
> My take on this one is that he needs a new cleaner. I use chlorine
> bleach. It's cheap, it kills everything, period, and you can smell when
you
> have rinsed it off enough.....
> Blobert<><
> --
> "Life is not a journey to the grave with the intention of arriving safely
in
> a
> pretty and well preserved body, but rather to skid broadside, thoroughly
> used
> up, totally worn out, and loudly proclaiming: WOW.... WHAT A RIDE !!! "
>
>
>
> all hoses everything, carboy,
> > > airlocks, everything is clean but I keep making vinigar??? HELP
> > > PLEASE!!!!
> > >
> > > Norm
> > >
> >
> >
>
>

Thanks for helping!! I guess the wine is going sour on me, not really
vinegar??? I started with a "kit" wine and then a juice concentrate
wine. They just smelled "sour" after secondary fermentation. I top
off to leave the 2 inch. head space recomended??? I even use bleach
before "one seep" for cleaning. Our water is very hard, but I use
reverse osmosis, oterwise our water is not drinkable.
thanks again, I will not give up!!!

Norm

Thanks for helping!! I guess the wine is going sour on me, not really
vinegar??? I started with a "kit" wine and then a juice concentrate
wine. They just smelled "sour" after secondary fermentation. I top
off to leave the 2 inch. head space recomended??? I even use bleach
before "one seep" for cleaning. Our water is very hard, but I use
reverse osmosis, oterwise our water is not drinkable.
thanks again, I will not give up!!!

Norm

thank you, maybe I am not using the sulphites right... I was in the
understanding that the campden was ok unless the wine was going to be
aged for many years???

"Frank Mirigliano" > wrote in message
...
> wrote:
> > Thanks for helping!! I guess the wine is going sour on me, not really
> > vinegar??? I started with a "kit" wine and then a juice concentrate
> > wine. They just smelled "sour" after secondary fermentation. I top
> > off to leave the 2 inch. head space recomended??? I even use bleach
> > before "one seep" for cleaning. Our water is very hard, but I use
> > reverse osmosis, oterwise our water is not drinkable.
> > thanks again, I will not give up!!!
> >
> > Norm
> >
> Hi Norm
> Snip....
> As far as cleaning goes, why use bleach? There is a risk of
> contamination of TCA. Once the contamination happens it can't be fixed. >
Why play a game you can't win?
>Snip.....
> Regards
>
> Frank

Frank,
I'm not sure what you mean by "can't win."
TCA is certainly a potential problem, and some wineries have had terrible
problems caused by chlorine.
On the other hand, bleach is cheap, readily available and hypochlorite
kills everything a winemaker is interested in including spores.
I have been cleaning winery floors since I was 14 (61 years). I have never
experienced a TCA problem, so I continue to use it.
I suppose I will have a catastrophic TCA problem one of these days, and then
I will come over to your side of the fence.
Regards,
Lum
Del Mar, California, USA

>
>
> Frank,
> I'm not sure what you mean by "can't win."
> TCA is certainly a potential problem, and some wineries have had terrible
> problems caused by chlorine.
> On the other hand, bleach is cheap, readily available and hypochlorite
> kills everything a winemaker is interested in including spores.
> I have been cleaning winery floors since I was 14 (61 years). I have never
> experienced a TCA problem, so I continue to use it.
> I suppose I will have a catastrophic TCA problem one of these days, and then
> I will come over to your side of the fence.
> Regards,
> Lum
> Del Mar, California, USA
>
>
>
Hi Lum

What I mean by is once there is a contamination there is, unless I'm
mistaken, no way to salvage the wine. My grandfather used bleach and
(probably) never had a problem, either. But I figure why take the risk.
I use soda ash and triple rinse. It's pretty cheap, too.

OTOH, is there proof that TCA production is a result of using bleach?
Maybe I'm worrying about nothing.

Regards

Frank
Greensburg, PA

>
>
> Frank,
> I'm not sure what you mean by "can't win."
> TCA is certainly a potential problem, and some wineries have had terrible
> problems caused by chlorine.
> On the other hand, bleach is cheap, readily available and hypochlorite
> kills everything a winemaker is interested in including spores.
> I have been cleaning winery floors since I was 14 (61 years). I have never
> experienced a TCA problem, so I continue to use it.
> I suppose I will have a catastrophic TCA problem one of these days, and then
> I will come over to your side of the fence.
> Regards,
> Lum
> Del Mar, California, USA
>
>
>
Hi Lum

What I mean by is once there is a contamination there is, unless I'm
mistaken, no way to salvage the wine. My grandfather used bleach and
(probably) never had a problem, either. But I figure why take the risk.
I use soda ash and triple rinse. It's pretty cheap, too.

OTOH, is there proof that TCA production is a result of using bleach?
Maybe I'm worrying about nothing.

Regards

Frank
Greensburg, PA

"Frank Mirigliano" > wrote in message
...
>
> >
> >
> > Frank,
> > I'm not sure what you mean by "can't win."
> > TCA is certainly a potential problem, and some wineries have had
terrible
> > problems caused by chlorine.
> > On the other hand, bleach is cheap, readily available and hypochlorite
> > kills everything a winemaker is interested in including spores.
> > I have been cleaning winery floors since I was 14 (61 years). I have
never
> > experienced a TCA problem, so I continue to use it.
> > I suppose I will have a catastrophic TCA problem one of these days, and
then
> > I will come over to your side of the fence.
> > Regards,
> > Lum
> > Del Mar, California, USA
> >
> >
> >
> Hi Lum
>
> What I mean by is once there is a contamination there is, unless I'm
> mistaken, no way to salvage the wine. My grandfather used bleach and
> (probably) never had a problem, either. But I figure why take the risk.
> I use soda ash and triple rinse. It's pretty cheap, too.
>
> OTOH, is there proof that TCA production is a result of using bleach?
> Maybe I'm worrying about nothing.
>
> Regards
>
> Frank
> Greensburg, PA

Frank,
A large amount of research has been done in the past few years, so I don't
think there is any question about chlorine and TCA.
You are right about sodium carbonate. It does a good job and is
inexpensive.
Lum
Del Mar, California, USA