Should I rack it, or dump it?

[ThousandJulys]

Well, I've had this wine (not topped off, as you can see) sitting for about 9 months in the secondary carboy. It's Strawberry Limeade Mint. After it was done fermenting to dryness, I added a bottle of Trader Joe's strawberry lemonade to it. I'm not sure if it started re-fermenting or not, as I was also negligent about writing down the specific gravity, etc. It seems to have this top layer of sediment that I'm concerned about. It's like a pinkish tan globules on the upper sides and floating all on top. It has also been sitting on the sediment that I think was caused by the addition of the juice later on, I suspect. It was also acidic, so I added calcium carbonate (I KNOW I put too much in.) It smells alright, I'm just worried I could get sick if I drank any of it. Any thoughts?

 

[Wade E]

Try racking carfully leaving as much of that stuff behind and sulfite it. Please rack it to the right size vessel or vessels so as this wont happen again. I think it will be ok but have changed the taste and you may have just made Sherry now as thats basically how Sherry is made.

 

[ThousandJulys]

Alright, sounds good Wade! Thanks for the input, I'll rack it in a few min then. I really neglected this wine. I had about four other batches going and I didn't sort of forgot about it. I'll let you know what happens...