Last week I started a batch of plum wine with 6-7lbs of fresh plums. Yesterday, I opened my fermenting bin to find that there was a thin coating of whitish mould all over the surface.
I spooned the worst of it from the surface, and strained the remainder into a clean and sterilised fermenting bin. I have added 1 crushed Camden tablet (sodium metabisuphite) to the juice, in the hope that it will kill any remaining mould.
Is it worth my while continuing with this batch, or should I just cut my losses and discard it?
Just as a bit of background my method so far was:
I'd appreciate any help or suggestions.
I spooned the worst of it from the surface, and strained the remainder into a clean and sterilised fermenting bin. I have added 1 crushed Camden tablet (sodium metabisuphite) to the juice, in the hope that it will kill any remaining mould.
Is it worth my while continuing with this batch, or should I just cut my losses and discard it?
Just as a bit of background my method so far was:
- Washed plums in cold water, cut them in half and crushed each half into a clean, sterilised fermenting bin.
- Poured 4 pints of boiling water onto fruit, covered with lid and left to cool, before adding a further 4 pints of cooled boiled water.
- Added 1 heaped tspn of Pectic Enzyme to fruit and left for 48hrs
- Added 1 heaped tspn wine yeast, stirred twice daily
I'd appreciate any help or suggestions.