leaking fermenter, wine ok or not?

[cintipam]

I have determined that I have a leak in my 6.9 gal fermenting bucket. The last couple batches I did I thought I had a wicking problem with the cover cloth when it drooped into the top of the wine. But the last batch I made totally sticky grossed out the fleece blanket I had over the heating pad. So now I"m trying to figure out if those wines are ok or not. They have been meta'd and racked a couple times now. They taste fine. Any opinions?

I'm certain it leaks. It's just a dark mark crooked short line visible on the bottom of the bucket that has to be the culprit. I took a clean dry dishpan, put it in the sink, sat the bucket in it and filled bucket with water. Sure enough when I checked later there was water in the pan.

Pam in cinti

 

[Pumpkinman]

If the wine has been stabilized with meta, chances are it is fine. The bigger problem is the crack in the bucket that can be a "portal" for spoilage organisms, I'd get another fermenting bucket ASAP and toss this one.

 

[cintipam]

Thank you pumpkinman. I was hoping the meta might make things ok. I will be certain that any suspect batches remain timely and thoroghly meta'd, and will be sure they are early drinkers.

Bucket is already tossed. Luckilly I just got a couple of the 10 gal brutes so I'm not without means to start another couple batches. I was just too bummed thinking I might need to toss 18 gallons of wine.

Pam in cinti

 

[grapeman]

Are you putting k-meta in them while they are fermenting? The only meta going in them while in the bucket could be day 1 if the directions call for it, otherwise the 10 days or so they are in the bucket the meta should not be needed. I assume they were racked into carboys and should be OK right now. Glad you threw it out.

 

[cintipam]

Hi grapeman

Yes, I do the meta day one, wait a day to pitch yeast on all my wines. I've been reading that it's not necessary with wine made from concentrates, but I kindof feel better safe than sorry. And in this case, I'm really really glad I play it safe. I think it's only a couple batches. I first noticed a drop in level with the first batch I fermented in cold weather. I thought it was evaporation due to very low humidity. Next batch I thought when the cover cloth drooped into the wine it wicked some away and down the side to the floor. Not till batch 3 was I certain since it was a sticky mess from sugared must. It had to have slowly gotten worse over time. It really looks like nothing on the bottom of the bucket, but I knew I had to test to be sure. Very glad I know now as I have a couple concentrates from Home winery on the way. Boy would that have cheesed me!

Thanks for your input

Pam in cinti