The Five Most Common Wine Making Mistakes: 
How to Avoid Them
by: RJ Spganols

1. Using the Wrong Equipment
When you start making your wine, don't just grab anything you see around the house—like your Grandma's pickle crock, peanut butter pails, garbage cans, or wooden spoons. These can't be sanitized easily and might taint your wine.

Proper winemaking equipment is made of food-grade plastic and is designed to give you the best results possible. Life's a lot easier when you've got the right gear. (Kind of like mountain climbing—what if you forgot the rope that holds you to the side of the mountain?) Your retailer can help you find the equipment you need.

2. Dirty Equipment
Cleaning means removing visible residue. It's really important. It's kind of like washing your dishes—you aren't likely to make dinner with dirty pots and pans. Use an unscented detergent on your equipment and rinse well. Your retailer can suggest something appropriate. Once everything is clean, you can move onto sanitation...

3. Poor Sanitation
Sanitizing means treating equipment with a substance that will reduce or remove bacteria. There are several sanitizers you can use, including metabisulphite solution and Iodophor. They all work a little differently. Ask your winemaking shop for advice when choosing a sanitizer. Or you can call us and we'll recommend something that suits your needs.

Clean and sanitize everything that touches your wine—fermenters, carboys, hoses, thermometers, spoons. You get the picture. It's easy and worth it: ninety percent of winemaking failures can be traced to poor cleaning or faulty sanitation.

4. Ignoring or Changing the Instructions
Follow each manufacturer's instructions carefully. Wine kit manufacturers usually have plenty of experience making wine, and their instructions should be clear and easy to follow. These people find the best procedures for getting the best possible results from the ingredients in the kit.

5. Using the Wrong Water
Many people think they need to be concerned about the water they use in winemaking. In reality, this is one of those 'problems' that is not a big deal.