Hello,
In something of an experiment, I have a stainless steel vat filled with about 30 kg of wine and juice.
- crushed the grapes by hand
- no so2
- wild yeast
- no stirring or pumping over
22 brix on the 16/October, after throwing it all in the stainless steel vat. Covered with a towel to provide wild yeast more oxygen.
Now 4 days later, the juice is at 12.5 brix, yet there is a white mold or scum that has appeared on the must. When draining some juice for the brix count, the juice itself smells decent and just like the other two wines of larger volume that I made (currently racked and idling on airlock) with grape from the same vineyard. However, in these two, I used so2 and was of course stirring and pumping over.
Could you advise what could that be, and what would you advise doing? I am thinking of taking away the must with something like a big fork so I can stop the contact of this white mold with the juice. Yet dont know if that will lower the yeast drastically?
Also, could unfavourable bacteria from this fermentation somehow spoil the other two tanks, as they are in the same room (the ones that are airlocked and idling after the completed fermentation)?
In something of an experiment, I have a stainless steel vat filled with about 30 kg of wine and juice.
- crushed the grapes by hand
- no so2
- wild yeast
- no stirring or pumping over
22 brix on the 16/October, after throwing it all in the stainless steel vat. Covered with a towel to provide wild yeast more oxygen.
Now 4 days later, the juice is at 12.5 brix, yet there is a white mold or scum that has appeared on the must. When draining some juice for the brix count, the juice itself smells decent and just like the other two wines of larger volume that I made (currently racked and idling on airlock) with grape from the same vineyard. However, in these two, I used so2 and was of course stirring and pumping over.
Could you advise what could that be, and what would you advise doing? I am thinking of taking away the must with something like a big fork so I can stop the contact of this white mold with the juice. Yet dont know if that will lower the yeast drastically?
Also, could unfavourable bacteria from this fermentation somehow spoil the other two tanks, as they are in the same room (the ones that are airlocked and idling after the completed fermentation)?