Hi,
In October I started a fresh batch of Cab Sauv and Merlot from Italy (juice). Both fermented fully, I oaked them with staves and have been bulk aging them for a few months now. I have not overdone it on the sulfite front.
I tend to think I work clean, always use 1-step with all the equipment that I use, but have seen today that both of them have a bit of what I would call mold on the surface. I racked that off and tasted the wine and it looks to be good. I added 1/4 tsp of sodium metabisulfite just to be sure.
Is there anything else that you would recommend that I do? Maybe rack it into a clean carboy?
Thanks for the advice.
Gael
In October I started a fresh batch of Cab Sauv and Merlot from Italy (juice). Both fermented fully, I oaked them with staves and have been bulk aging them for a few months now. I have not overdone it on the sulfite front.
I tend to think I work clean, always use 1-step with all the equipment that I use, but have seen today that both of them have a bit of what I would call mold on the surface. I racked that off and tasted the wine and it looks to be good. I added 1/4 tsp of sodium metabisulfite just to be sure.
Is there anything else that you would recommend that I do? Maybe rack it into a clean carboy?
Thanks for the advice.
Gael