Problem wine

[Tomy]

Every thing was ok untill a few days after I added some sugar which I did by water in a pan added sugar and brought up to temp on the stove so sugar would disolve. You can see the flecks of white about 1/8" long & 1/16' wide off to the left in picture. I beleive it is some kind of contamation because I did not sterlise the pan properly Thoughts and what is it. It floats on top and is growing more in the last 2 days. Wine smells & tasts ok. Thanks

Edited by: Tomy

 

[PeterZ]

Tomy,


Boiling sugar water is an effective sanitizing technique in itself. From the picture it just looks like a little foam, which is to be expected if you added more sugar.

 

[masta]

All I see is foam. What is the purpose of adding sugar...are you chaptalizing or sweetening?

 

[Wade E]

If it is not foam then I suggest you look at the thread "Flowers Of Wine" as that is pretty much what it would look like.

 

[Tomy]

I didn't boil the water just made it hot enough to dizolve the sugar. I was sweetening

 

[masta]

Did you stabilize with K-meta and K-sorbate before sweetening?

 

[Tomy]

I racked and added K-meta & K-sorbate 11-20 the wine was started 11-8. A bit ago I gave the wine jug a good circluar motion and broke up the ringlets (I will call them) A haze developed on top of the wine and my airlock started bubbling for a couple min. In 10 min only 2 ringlets were present on top of the wine, I sucked one up with a turkey baster, and when I touched the other one it broke up and disapeared. The air lock is bubbleing ocasionally, So It just could be that the addition of sugar started a bit of fermintation again. I would like to see what happens over night and maybe rack and add a Camden tab. your thoughts. Thanks

 

[Wade E]

Is this turkey baster you speak a brand new sanitized?e tell me it is not a baster that was used for food as it can hold bacteria in little crevises that can not always be cleaned. I think racking into a clean carboy with k-meta would be a good thing.

 

[Tomy]

yes baster was brand sparking new and sterlised thanks Wade

 

[Tomy]

This morning every thing is ok with the wine, as it was aparently some low level fermintation after I had added sugar. I will let the wine in the secondary another 17 days then rack or bottle. Many thanks for all the help guys. Tomy

 

[joeswine]

WADE how did you get the guy pounding on the computer? I don't have a lot of computer skills yet,but getting there,started out late in this arena,

//jpEdited by: joeswine