Bananablack
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Help. What’s this
- Thread starter Bananablack
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Help Support Winemaking Talk - Winemaking Forum:
not a clue, but back a few months ago i came up with 2 ,,6 gallon carboys of apple, i set mine back, since then it looks like a 1/4 inch hoop of rope, after i get everything bottled, i plan to sweeten and try, if it taste good i will bottle but with out labels or shrink wrap,
Richard
@Bananablack what type fruit or berry are you using
Richard
Richard
It looks very similar to the kahm yeast I had on a couple vegetable ferments over the years. I know it's not poisonous. Some causes are not enough acidity, warm temps, and it needs oxygen. Surface grower, didn't affect my vegetables.
Not saying that's what it is, but sure does look like it.
Not saying that's what it is, but sure does look like it.
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No clue, either. Skim it off and whatever you need to do to remove it.
Sniff the wine -- does it smell ok? If it smells ok, taste it. If it tastes ok, keeping going, otherwise you may need to toss it (depending on what other advice you get).
Always sniff first -- if it doesn't smell good, the chances of it tasting good are very slim.
Sniff the wine -- does it smell ok? If it smells ok, taste it. If it tastes ok, keeping going, otherwise you may need to toss it (depending on what other advice you get).
Always sniff first -- if it doesn't smell good, the chances of it tasting good are very slim.
First of all welcome to wine making talk. , , , where to start?
Wine is a preservative system! If the pH is below 4.0 and you have 10%+ alcohol and it is dry you will not have food poisoning organisms. Your main risk is that an aerobic (requires oxygen) organism is in the carboy. This type of microbe needs To ferment alternate carbon sources. , , , usually alcohol, , , , usually producing vinegar.
Diagnosis. If microbial in origin it should feel soft/ greasy. Appearance, you have some white colony shape and you have some floating film appearance. As Brian said smell (for vinegar/ off notes). If you had a microscope (or kids that are taking high school biology) you could pull a sample out and see if it is a cocci (oblong) shape and likely Acetobacter,, or long filaments likely a mold.
At this point I would take some paper towel and try to wipe it off. In a carboy I have taken a metal as knife or skewer rolled an inch strip of towel and held it with a rubber band for wiping. Microbial breaks up so be gentle. Repeat till clean. Then treat with a double dose of metabisulphite / 100ppm. This will be at the level where some folks will taste it but most won’t. Can you remove the head space? ex marbles?
In the future any time the carboy is opened treat the wine with 50ppm metabisulphite, and keep the head space at the minimum. Air/ oxidation is your big risk when you have a finished wine.
Wine is a preservative system! If the pH is below 4.0 and you have 10%+ alcohol and it is dry you will not have food poisoning organisms. Your main risk is that an aerobic (requires oxygen) organism is in the carboy. This type of microbe needs To ferment alternate carbon sources. , , , usually alcohol, , , , usually producing vinegar.
Diagnosis. If microbial in origin it should feel soft/ greasy. Appearance, you have some white colony shape and you have some floating film appearance. As Brian said smell (for vinegar/ off notes). If you had a microscope (or kids that are taking high school biology) you could pull a sample out and see if it is a cocci (oblong) shape and likely Acetobacter,, or long filaments likely a mold.
At this point I would take some paper towel and try to wipe it off. In a carboy I have taken a metal as knife or skewer rolled an inch strip of towel and held it with a rubber band for wiping. Microbial breaks up so be gentle. Repeat till clean. Then treat with a double dose of metabisulphite / 100ppm. This will be at the level where some folks will taste it but most won’t. Can you remove the head space? ex marbles?
In the future any time the carboy is opened treat the wine with 50ppm metabisulphite, and keep the head space at the minimum. Air/ oxidation is your big risk when you have a finished wine.
