My wine is fermenting too fast. Whats wrong?
A-Temperature would be the first place to look. The temperature of the must is probably too high. Yeast generates it’s own heat in the fermentation process. That, combined with too high an initial ambient temperature, can lead to off-flavors in the wine or if the temperature gets high enough, it could kill the yeast leading to a “stuck” fermentation. Lower the temperature by wrapping a cold towel around the fermenter and aiming a fan at it, or placing the fermenter in a cool water bath, or float a couple of sanitized Zip-Lock bags full of ice in the must, while stirring gently. Monitor the temperature and do your best to keep it within the correct range for fermentation (21-27°C (70-80°F)).
