Floating particles in red wine

[crcarey]

Near the top of my carboy I have some floating particles. I fermented until I reached a sg of .990 then racked and moved to bulk storage at a temp of 55f(2 weeks ago). Think the particles just need time to settle? I have not degassed as I was waiting few months until I got closer to bottle stage. Thoughts? Thanks in advance

 

[Bubba1]

Everything settles in time I don't see anything to be alarmed at looks like maybe yeast rafts floating that haven't settled yet.

 

[ceeaton]

I have the same thing, including the "milky way" like ring in the upper left corner of your picture. Tried to get a shot of mine, but only have my wife's camera at my disposal and couldn't override the automatic focus.

Did you use any fresh grapes in this batch? I added 5 lbs of blush table grapes to a niagara/cranberry batch I have going and I think the substance is a mixture of yeast and some of the left over grape solids from squeezing the bag in the primary that haven't sunk yet. Mine has only been in the secondary for a month and a day. Curious to see what others say as I've only been making wine since late last year.

 

[vernsgal]

Did you use sorbate? sometimes it leaves little floaties like that if it's not mixed well before adding

 

[Bergmann]

I would not worry 2 weeks is but a drop in the bucket when it comes to winemaking. I have a 5 month elderberry melomel that still has particles in suspension. as Co2 dissipates clearing facilitates. I would bet the majority of it will be on the bottom in 60 days.