Pink gunk in secondary.

[Cosyden]

I’m assuming this is just sediment that has been carried up with the CO2 bubbles. It is the same colour as the sediment. Can someone confirm please.
Many thanks.

 

[Ohio Bob]

I’ve had secondary fermentation that probably got energized by racking and new oxygen, had wine in the airlock, probably was foam that condensed. I would probably let it settled down and maybe in a few days, rack again just to have things a little cleaner. Probably not an issue if you ignore it as well.

 

[BigDaveK]

I've had similar with small headspace and within a couple days of racking. Fermentation still looks active. How soon did it show up after racking? And just curious, what are you making?

 

[Cosyden]

I’ve had secondary fermentation that probably got energized by racking and new oxygen, had wine in the airlock, probably was foam that condensed. I would probably let it settled down and maybe in a few days, rack again just to have things a little cleaner. Probably not an issue if you ignore it as well.

Thanks Bob, that’s what I was thinking. I transferred it from the bucket to a demijohn when the fermentation seemed to have slowed. It got going again soon after I racked it. Good to read that you’ve had similar. I’ll leave it another week. It’s my first fruit wine and I assumed it was normal but I haven’t seen the same in my second attempt. I’ve looked at my notes and I think I know what I did differently and what might have caused it. Thanks.

I've had similar with small headspace and within a couple days of racking. Fermentation still looks active. How soon did it show up after racking? And just curious, what are you making?

Hi Dave, it appeared maybe a day after I transferred it. The SG was 1.012. After a week I checked the SG at 1.002, cleaned the pink gunk off the bung, re sanitised, topped up and refitted the airlock. That was 4 days ago. Like I replied to Bob, I wasn’t concerned until I noticed that there’s no gunk in my second try. (This one is gooseberry, second is rhubarb). The only difference I can see in my notes is that I stirred the gooseberry maybe 6 hours before I racked it but left the rhubarb 36+ hours after stirring before racking. I’m guessing I transferred much more sediment with the gooseberry.
I think the fermentation is about done. As there’s no movement in the airlock today. I’ll check the SG in a couple of days and then rack next weekend. Apart from the pink gunk, it’s clearing really well.

 

[BigDaveK]

@Cosyden I'm still a beginner but early on I wondered about a lot of things too. I had a couple "Is this normal?" type of posts. Part of the process we go through, I imagine. And you never know - one of those times might NOT be "normal".

 

[winemaker81]

Like I replied to Bob, I wasn’t concerned until I noticed that there’s no gunk in my second try.

They are different fruits, so they won't have the same "gunk". You may find that 2 identical batches will act differently -- all part of Mother Nature reminding you that you are not in charge.

Keep posting questions -- in addition to settling your mind, in the future others will search the forum and find answers.

 

[Cosyden]

Thanks lads, while there’s stuff to learn, I’ll keep asking.

@winemaker81 I see what you mean! I transferred my mixed berry into secondaries tonight. It’s acting totally different to both the gooseberry and the rhubarb. I find the whole thing fascinating to be honest. I think I’m going to give beech leaf a try tomorrow, just 1 or 2 gallons as a tester. Interested to see if that is different again.