my home made wine is cloudy?
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my mom has succesfully made home made wine from grape juice and it tastes decent, but it is still cloudy and bubly after filtering it. it also smells terrible but tastes ok.
y does it smell bad?
y is it cloudy and bubbly after being filtered?
If it's still cloudy and bubbly, that sounds like fermentation isn't complete. How long has it been fermenting and how many times did you rack it? For wine you should give it 3-4 weeks in primary, then another 1 or 2 months in secondary until it clears (clear enough to read a newspaper through the carboy), then another 3-6 months for bulk aging.
Smelling bad (rotten egg or 'rhino fart' smell) is another sign of active fermentation. This is the SO2 (Sulfur Dioxide) that is released during primary fermentation.
If you filtered it, then it shouldn't be cloudy or bubbly. What kind of filtering equipment did you use?
All in all, from what you said, it sounds like a perfect case of 'give it time'. Rack it, and let it sit for another month or two under airlock. It should clear, then you can bottle.
If you have any further questions, feel free to email me.
5 Responses to “my home made wine is cloudy?”
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January 1st, 2009 at 2:03 am
your getting microorganisms in the mixture, before bottling and aging you want to pasturize the grapes by bringing the liquid to a boil, then bottling and rapidly cooling. once chilled you may bring back to room temp to age.
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January 1st, 2009 at 2:37 am
Are you sure that you filtered it? Effective filtering methods for home made wine are expensive and generally not worth the hassle. As a result, almost all homebrewed wine is a bit cloudy.
If, instead of filter, you mean she racked the wine several times to remove sediment, then you would expect it to be a bit cloudy.
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January 1st, 2009 at 3:20 am
Sounds like possible contamination.The yeast is still alive and is making it bubbly.Add 1 Camden tablet per gallon of wine,Let sit 24 hrs.,Then add wine finings to clear the wine.Takes about 1 to 2 weeks to settle and clear up.This should take care of the smell and the cloudiness and bubbling.
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January 1st, 2009 at 3:41 am
she may have allowed the siphon hose to touch the bottom of the carboy,siphoning out the sludge with the good stuff.
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January 1st, 2009 at 4:23 am
If it's still cloudy and bubbly, that sounds like fermentation isn't complete. How long has it been fermenting and how many times did you rack it? For wine you should give it 3-4 weeks in primary, then another 1 or 2 months in secondary until it clears (clear enough to read a newspaper through the carboy), then another 3-6 months for bulk aging.
Smelling bad (rotten egg or 'rhino fart' smell) is another sign of active fermentation. This is the SO2 (Sulfur Dioxide) that is released during primary fermentation.
If you filtered it, then it shouldn't be cloudy or bubbly. What kind of filtering equipment did you use?
All in all, from what you said, it sounds like a perfect case of 'give it time'. Rack it, and let it sit for another month or two under airlock. It should clear, then you can bottle.
If you have any further questions, feel free to email me.
References :