slight vinegar taste

[jkrug]

I have made a couple batches of wine within the past year that have gone south after bottling. After awhile they begin to have slight vinegar taste to them. What can make it have that slight taste? Any thoughts? Don't wanna make the same mistakes again. Any suggestions appreciated.

 

[mjrisenhoover]

If you can keep everything clean and sanitized, limit the amount of oxygen exposure to your wine, and use the right amount of sulfites that should help keep them buggies away.

Here is a little article on wine turning to vinegar.

Good luck!

 

[sour_grapes]

Do you know (or have reason to suspect) what your SO2 levels were before bottling?

 

[Turock]

I agree with hoover. Acetobacter bacteria is everywhere. That's why everything that touches your wine--from vats to tools-- need to be sanitized with meta.

The second thing is that because vinegar production is an oxidative process, it takes oxygen to produce it. So limit headspace in your carboys and use proper amounts of sulfite for the PH of your wines.

 

[Turock]

Don't forget to sanitize bottles, too.

 

[jkrug]

Thanks for all the responses. I appreciate it.