I have had my Australian Gren/Mouv. in the secondary for 19 days. A little long I know but I thought it was OK. I stirred and added sorbate, meta, and chitosen as per directions. SG was stable at .998. It was moderately foamy when I stirred. Topped up and air locked. Checked this morning before work, OK. Now I'm home from work and wine has been pushed through the air lock and there is a gelatenousmass, the blob,that has floated to the top of the carboy. Wine smelled and tasted fine last night.
What have I done? Am I sunk on this batch? Help!
What have I done? Am I sunk on this batch? Help!