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Ok. So i gotta find where n how im getting too much oxygen in it. But is it still safe to drink?

Maybe. All the fruit came from my backyard. But i put them camden pills in the wine to kill the bacteria... Wouldnt that take care of it?... But is it still safe to drink?

Is this normal?... I had some i made last year that smell like vinegar when i go to drink. N then i go to open my wine that i hav fermenting n those smell a lil like vinegar too. Why is that?

so im trying mango wine. my first wine i made didn't have a strong enough fruity taste so i was trying something different here. my old recipe was 3 gal fruit for 5 gall bucket, n fill water to top. i was also gonna stretch this 5 gal bucket into 2 5 gal buckets so i figured i needed to add more...

Im sure yall get this question a lot, i read a few threads but didn't quite get the answer im looking for. I ferment my wine with 5 gal buckets with airlocks. i siphon it 3-4 times (once per month) and leave the bottom inch or 2 of wine there n throw it out (sediments all in it). the wine will...