Feb 08 2009
Fun - but Dangerous - Winemaking…
Can Making Your Own Wine be Dangerous???
Actually, it can! Although, about the only thing that will happen is that you’ll make a big mess, either wine all over the place or a glass bottle exploding…
Here’s what happens if you forget to use stabilizer!
So - don’t forget to add stabilizer at least 3 days before you bottle your wine.
Get more winemaking tips at How to Make Wine
If you liked this video and want more, please comment BELOW…
That’s pretty funny mike. And you made 25 bottles? What a shame! Did you drink it or did you just pour it out?
Mike - this is GREAT information. I have read several guides and books on how to make wine but none of them mentioned how important it was to add potassium sorbate. Thanks for the info!
More good stuff on making wine. Did you do this on purpose just so you could make a video? At least you’ve shown everyone what NOT to do. Thanks for your tireless efforts. By the way - I’m an “Inner Circle Library member”. When are you going to do the video on bottling?
Sammy
Barbara,
I actually degassed it and made an appelation with a merlot I had. Pretty good stuff!
Sammy,
I already have that video “in the can” and will be posting it this next week in the Winemakers Inner Circle Library. Keep an eye out!
Mike
Thanks Mike as always for the info.
I always run my fermentation to completion prior to bottling–no residual sugar. So I never put K-Sorbate in my wine. I’ve been making wine for 3 years and have not had any problem with popped corks.
I thought K-Sorbate is required for wines with residual sugar, but not for dry. Are you saying it is wise to add K-Sorbate to dry wine as well?
–Ed
Ed,
True - you’d have no sugar so nothing left to ferment…
But there’s always the fermentation of the Lactic acid, which also produces CO2. Malolactic fermentation can happen in the bottle as well.
K sorbate is just a food preservative…better safe than sorry
Mike