Homemade wine, fermentation has been going on for six days now and there is so much white sediment at the bottom of the bottle (see picture), does this mean it has failed? I'm not sure if it's a good idea, but I'm sure it's a good idea. Very normal, only six days of fermentation, it is still early, it is best to put in a low-temperature environment for fermentation, if the temperature can be controlled below 20 degrees slowly fermentation is better, the above bubbles is the carbon dioxide gas produced by the fermentation, it is normal, indicating that it is still in the fermentation, pay attention to several times a day, so that the skin dregs of as much as possible immersed in the wine, do not shake too very much, but also to retain the appropriate carbon dioxide gas, the wine oxygen When there is too much oxygen in the wine, the yeast will multiply, but instead of fermenting properly, the yeast will only ferment under anaerobic conditions. When no bubbles when shaking, and then taste if not sweet, it means that the main fermentation is over, find a clean straw first clear part of the first draw out, the bottom is too cloudy can be filtered out, and then placed in a cold place to clarify naturally. Put 1 month after the upper part of the wine will be very clear, you can pump out again not, the following and then filtered, clear can also drink directly.