Stoppadagrapes
Junior
- Joined
- Jan 21, 2010
- Messages
- 8
- Reaction score
- 0
Hello,
I am trying to figure out what is and would cause a brown slick floating on top of my wine.
This was my first year making wine from fresh grapes. I have been making wine from "pail juice" or cold store juice but never from fresh pressed grapes.
In October 2009, I bought Montepluciano grapes. About a 7 gallons crushed.
I had the wine store crush and de stem. I used Lavin Bourgovin RC 212 yeast.
After primary and racking to carboy, I noticed a brown slick on top of the wine. It reminded me of an oil slick. It would stick to a paper towel if dipped in. It had a earthy smell. Never seeing this before I thought it could be from the stems.
Over a couple months I would dip into the top and catch more of this brown stuff.it seemed to be reducing but had not gone away.
Someone one suggested I degas. I did and it seemed to help for a week or so I cleared with Super Kleer thinking I was past the brown. I then waited two or three days and then added 1/4 tsp of Sulfite. getting ready for bottling.
So I racked to a clean carboy and I see the sides are are milky/cloudy, not just the pink lees I normally get. When racking the wine looked clear in the tube.
However now a week later, there is then whitish ring on the edges of the wine in the carboy, similar to what I saw clinging to the sides of the carboy.
I fear to bottle this not knowing what it is and how it could affect the wine.
Does anyone know what is going on and if there is anything to do about it?
Is there any chance this is a bacteria that can survive sulfite?
PS the wine smells fine and is rich color not brown itself.
Thanks for any help.
I am trying to figure out what is and would cause a brown slick floating on top of my wine.
This was my first year making wine from fresh grapes. I have been making wine from "pail juice" or cold store juice but never from fresh pressed grapes.
In October 2009, I bought Montepluciano grapes. About a 7 gallons crushed.
I had the wine store crush and de stem. I used Lavin Bourgovin RC 212 yeast.
After primary and racking to carboy, I noticed a brown slick on top of the wine. It reminded me of an oil slick. It would stick to a paper towel if dipped in. It had a earthy smell. Never seeing this before I thought it could be from the stems.
Over a couple months I would dip into the top and catch more of this brown stuff.it seemed to be reducing but had not gone away.
Someone one suggested I degas. I did and it seemed to help for a week or so I cleared with Super Kleer thinking I was past the brown. I then waited two or three days and then added 1/4 tsp of Sulfite. getting ready for bottling.
So I racked to a clean carboy and I see the sides are are milky/cloudy, not just the pink lees I normally get. When racking the wine looked clear in the tube.
However now a week later, there is then whitish ring on the edges of the wine in the carboy, similar to what I saw clinging to the sides of the carboy.
I fear to bottle this not knowing what it is and how it could affect the wine.
Does anyone know what is going on and if there is anything to do about it?
Is there any chance this is a bacteria that can survive sulfite?
PS the wine smells fine and is rich color not brown itself.
Thanks for any help.