Hi i'm in need of some help.
I'm trying to help my family Home Wine making, we have some equipment and using the rudimentary procedures of previous generations with wooden storage, etc it would work well but now the last 2 years have been a disgrace.
The equipment to smash the grapes is similar to this one for a few years:
Those products were used :
and
It looked normal at the start but then 48 hours later it smelled like it had more sugar that it should, and the fermentation of the white grasps never ended, 1 week later it still continues and is becoming vinegar , more acid each day.
I think it's gone already but i would like to know the problem in order to fix for next year.
Since is night and hard to take a good photo at night , i will update tomorrow . It looks lighter than it should and after being on freezer a few hours few cm's of whiteish deposit show in the bottle. The Red looks pinks . Red had normal color and lost during fermentation in the container.
They are stored the white (around 1000 L) in a inox reservoir that was cleaned with high pressure water, dried and looked clean . The Red was stored in a small container 500L and the fermentation looks like it stopped but same thing happened, the color looks totally not wine.
I'm inexperienced in this and I've been following the instruction of the cooperative. Any idea what might have caused this?
The Vineyard has mostly the following grape varieties:
"Trajadura","Loureiro" .
Info English:
http://www.vinetowinecircle.com/en/castas_post/loureiro-2/
http://www.vinetowinecircle.com/en/castas_post/trajadura-treixadura-2/
Any help trying to know what went wrong would really be great.
Thanks in advance.
I'm trying to help my family Home Wine making, we have some equipment and using the rudimentary procedures of previous generations with wooden storage, etc it would work well but now the last 2 years have been a disgrace.
The equipment to smash the grapes is similar to this one for a few years:
Those products were used :
Cada embalagem de vinobuono 1, com 325 g, contém: Levedura seleccionada seca
activa (LSA) Saccharomyces cerevisiae 120 g; alimentos para leveduras: fosfato de
amónio bibásico 30 g (E 373); tiamina (Vit. B,) 0,250 g; sulfato de amónio 93,375 g;
bentonite activada em pó 1,250 g (E 558); celulose suporte de fermentação 80 g (E 460);
monostearato de posorbitano (E 491); antioxidante: tartarato de potássio 0,125 g (E 336).
and
Cada embalagem de vinobuono 2, com 410 g, contém: Pirosulfito de potássio 80 g;
caseinato de potássio hidrossoluvel 160 g; bentonite activada em pó 170 g.
It looked normal at the start but then 48 hours later it smelled like it had more sugar that it should, and the fermentation of the white grasps never ended, 1 week later it still continues and is becoming vinegar , more acid each day.
I think it's gone already but i would like to know the problem in order to fix for next year.
Since is night and hard to take a good photo at night , i will update tomorrow . It looks lighter than it should and after being on freezer a few hours few cm's of whiteish deposit show in the bottle. The Red looks pinks . Red had normal color and lost during fermentation in the container.
They are stored the white (around 1000 L) in a inox reservoir that was cleaned with high pressure water, dried and looked clean . The Red was stored in a small container 500L and the fermentation looks like it stopped but same thing happened, the color looks totally not wine.
I'm inexperienced in this and I've been following the instruction of the cooperative. Any idea what might have caused this?
The Vineyard has mostly the following grape varieties:
"Trajadura","Loureiro" .
Info English:
http://www.vinetowinecircle.com/en/castas_post/loureiro-2/
http://www.vinetowinecircle.com/en/castas_post/trajadura-treixadura-2/
Any help trying to know what went wrong would really be great.
Thanks in advance.