How to Fix Fizzy Homemade Wine
As an expert sommelier and brewer, I understand the frustration that comes with having fizzy homemade wine. Fortunately, there are a few steps you can take to fix this issue and enjoy a smooth, still wine. Let's explore some possible causes of the fizziness and how to address them.
1. Re-fermentation: One of the most common reasons for homemade wine to become fizzy is re-fermentation. This occurs when the yeast in the wine continues to ferment the remaining sugars, producing carbon dioxide. To address this issue, you can add potassium sorbate to the wine along with the sugar. Potassium sorbate is a common wine stabilizer that inhibits yeast growth, preventing re-fermentation.
2. Bacterial Infection: While not as common as re-fermentation, bacterial infection can also cause homemade wine to become fizzy. Certain bacteria, such as Brettanomyces, can produce carbon dioxide as a byproduct of fermentation, resulting in a fizzy wine. To fix this issue, you may need to use a wine sanitizer to sanitize all your equipment thoroughly before starting the winemaking process. Additionally, you can add a small amount of sulfite to the wine to help prevent bacterial growth.
3. Incomplete Fermentation: Another possible cause of fizzy homemade wine is an incomplete fermentation. If there are residual sugars remaining in the wine at bottling, they can continue to ferment and produce carbon dioxide, resulting in fizzy wine. To avoid this, it's crucial to ensure that the fermentation process is complete before bottling. This can be determined by checking the specific gravity of the wine using a hydrometer. Once the specific gravity remains stable for several days, it is safe to assume that fermentation is complete.
4. Bottling Conditions: Sometimes, the fizzy nature of homemade wine can be attributed to poor bottling conditions. If there is excess carbon dioxide in the wine at the time of bottling, it can lead to fizzy wine. To avoid this, make sure to degas the wine before bottling. This can be done by stirring the wine vigorously or using a wine degasser to remove any trapped carbon dioxide. Additionally, ensure that the bottles are properly sealed to prevent any gas exchange.
5. Aging and Storage: Lastly, the way you age and store your homemade wine can also affect its carbonation levels. If the wine is stored in warm temperatures or exposed to sunlight, it can lead to increased carbon dioxide production and fizzy wine. Properly age the wine in a cool, dark place to minimize the risk of excess carbonation.
To summarize, fixing fizzy homemade wine involves addressing the potential causes such as re-fermentation, bacterial infection, incomplete fermentation, bottling conditions, and aging/storage. By taking the necessary steps to prevent re-fermentation, sanitize equipment, ensure complete fermentation, degas before bottling, and proper aging, you can enjoy a still and delightful homemade wine. Remember, winemaking is both a science and an art, and troubleshooting issues like fizzy wine is part of the journey.