How to ferment a lot of white bubbles in homemade red wine?

This is a normal phenomenon. Because grapes will release a lot of carbon dioxide during fermentation, forming bubbles. To some extent, foaming proves that the fermentation activity is high and the yeast activity is strong. You can safely drink it after fermentation. Because foaming is caused by carbon dioxide produced in the fermentation process, the bottle cap can't be closed tightly, otherwise it is easy to burst. Normal fermentation takes about a month. If it is necessary to increase the alcohol content, 6-65438+ 1/00 sugar should be added.

It is also possible to bring raw water or dirt when drinking.

When wine is fermented normally, bubbles will come up from below, so there will be some bubbles on the liquid surface, and there will be some wine flavor and fruit fragrance. This situation generally appears after the second day of wine fermentation, which is a normal phenomenon. However, if the foam is not obvious three days before fermentation, it will be accompanied by pungent acidity. That is fermentation failure. Pour it out The key to judging is not whether there is a bubble, but what you can smell when there is a bubble.