Back in September, the wife and I decided we wanted to make an apple and a pumpkin wine from scratch. After the first racking of the wine, we noticed that out of a 5 gallon batch we only got half of that in the carboy (thanks to the build up of the apple/pumpkin mush). So, we decide to supplement the empty space with apple juice to bring the wine up to the neck of the carboy.
Now, after a few days of adding the apple juice to the apple wine, we noticed that fermentation started up again and something thick floating to the top of the carboy. After a bit, we realized it was the apple mush that got racked into the carboy. We notice it was odd that the mush was floating to the top, but after a week or so later, it floated back down.
With our apple spice wine, the same thing occurred. The mush floating to the top, but it doesn't appear fermentation has started again (mainly because we see no bubbles or airlock movement).
The pumpkin wine (after apple juice added) has the same results a the apple spice, in which the mush is now lingering at the top.
All three wines were supplemented with apple juice at the same time, but only one is showing clear signs of fermentation (we never added sorbate to those wines yet because we're going to allow them to do their thing until we're ready to bottle them in Spring) . Should we be concerned that the mush is floating back to the top?
I went ahead and added picture of the wines. The first picture is the apple wine. The next four is the apple spiced, and the last is the pumpkin.
Now, after a few days of adding the apple juice to the apple wine, we noticed that fermentation started up again and something thick floating to the top of the carboy. After a bit, we realized it was the apple mush that got racked into the carboy. We notice it was odd that the mush was floating to the top, but after a week or so later, it floated back down.
With our apple spice wine, the same thing occurred. The mush floating to the top, but it doesn't appear fermentation has started again (mainly because we see no bubbles or airlock movement).
The pumpkin wine (after apple juice added) has the same results a the apple spice, in which the mush is now lingering at the top.
All three wines were supplemented with apple juice at the same time, but only one is showing clear signs of fermentation (we never added sorbate to those wines yet because we're going to allow them to do their thing until we're ready to bottle them in Spring) . Should we be concerned that the mush is floating back to the top?
I went ahead and added picture of the wines. The first picture is the apple wine. The next four is the apple spiced, and the last is the pumpkin.