I make my own wine. I prefer RED wine due to the health benefits of bioflavonoids.
The last time, I put wrong yeast into the RED grape juice, i.e., yeast for bread instead of yeast for wine. Filtering the must after 1 week of fermentation produced low-alcohol GREEN wine. The red pigments had been coagulated into lumps, which I removed by a rough filter.
Potential Discovery or Invention
To make RED wine (e.g., Pinot Noir, Cabernet Sauvignon, etc.), there are 3 bags, i.e., Yeast, Oak and Stabilizer & Clarifier (potassium sorbate (C6H7KO2), potassium metabisulfite (K2S2O5)). So, I add 2 bags (Yeast + Oak) to the must for starting fermentation. 2 weeks later, I add Stabilizer & Clarifier to the must for stopping fermentation.
To make WHITE wine, there's no Oak to add. So, I should add only 1 bag to the must for starting fermentation. Since I had been used to add 2 bags to the must at the beginning of wine-making process, I added Yeast and Stabilizer & Clarifier when I started fermentation by mistake! It meant that fermentation may not even begin!!
In reality, bubbles were forming, indicating that fermentation started. It was confirmed as specific gravity was decreasing, according to hydrometer reading.
