japaisley1
Junior Member
- Joined
- Jan 10, 2016
- Messages
- 88
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Ok thanks for the feedback. this is a close up. which makes it look really bad... Do you think its bacteria for sure?
It is really hard to make anything out from the pictures but it looks to me like the wine level is really low- like down at the lower shoulder low. A bacterial infection could be possible. Have you added sulfites yet?
Yes, it definitely should be topped up so you have minimal air space.
It's hard to say what it is - could it be some sorbate or chitosan that is clumped up? I would to it up, remove what you can, and make sure to watch it carefully for any further "growth". If it grows more, rack it from any growth and hit it with more sulfite. Monitor for off odors or tastes.
Hi,
I have a few questions if I may ask,
1.What are you stirring it up with( when degassing), plastic, wood, etc ?
2.Are you cleaning, brushing, sanitizing, rinsing making sure all crevices are
clean, airlock clean, bung or stopper hole cleaned out, sanitized ?
3.When you move carboy are you being super careful not to create a back siphon of your fluid in your airlock ?
Thanks!
Thank you for your reply
1. I used a metal attachment type degasser used with a drill. I use a plastic stir spoon -the long ones for a car boy.
2. I am cleaning, sanitizing all of my equipment before it touches the wine. And I do not let it touch anything before the wine after I wash, rinse, sanitize, rinse and rinse again. Yes I also clean and sanitize the bung and stopper/airlock. But I have not let it really sit in the cleaning/sanitizing solution. Should I? I just wash and rinse and sanitize using a juice bucket and spray bottle.
3. I am honestly not sure if I have been careful enough, I am trying not to move it as much as I can. I haven't moved the actual carboy out of its spot since the de-gassing day.
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