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Wine turns into vinegar
Hey Guys,
I'm trying to figure something out. Last year I made 1 gallon of dandelion wine, which is supposed to take 6 months. I bottled it at approximately 4 months, after at least 2 months of consistent hydrometer readings and several racings.
I bottled about half in corked wine bottles and half in pint Mason jars for distribution to friends. I had one of the corked bottles at mass and it was a big hit. A co-worker said he tried some from the pint jar yesterday and it had turned to vinegar.
His theory is that I didn't let it work long enough before bottling. Mine theory is that is a problem of bottling; the pint jars don't have a good seal like the corked bottles.
Can anybody shed any light on the subject? I've started another batch and I don't want to have a similar problem.
You could be very correct about the seal. For less fancy giving just go down to the local tavern and have them save you some screw top liquor bottles and the caps too. Sanitize them and you're good to go. The only drawback is that most of them are 1 L rather than 750 ml.
Good Luck
Thank You sean,
Is it possible the mason jars were used pickles (or any pickled veggie) before you used them for wine?
Nope, brand new, washed and sanitized mason jars. But I think I may have solved the mystery. I opened one of the few remaining corked bottles I had and the wine was fine. No hint of vinegar. I am convinced it had to be the seal issue with the Mason jar.
All the Best!!!
IMHO Mason jars need to be painted with melted wax for a good seal and even then they shouldn't be moved around too much.
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