White ring around carboy/surface of the wine

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kuziwk

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I’m almost 100% sure this is a protein haze since I squeeze the crap out of the skins bag, plus the wine tastes fine. Will the protein haze settle out over the next year and a few rackings? Will it do anything to the wine over time? If I spin the carboy a little bit It goes back into the wine with a milky appearance but than deposits around the narrow neck of the carboy again, almost like an oily sheen. I’ve heard chitosin takes this out, however I’m trying to avoid clearing agents.

edit: I just looked at the carboy under a black light and it appears that this protein is sticking to the walls of the carboy all the way down. Will this stay on the walls of the carboy? I actually have it on two juice buckets from the same manufacturer that I added fresh skins in and I guess over squeezed the bags.
 
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kuziwk

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Any thoughts guys? I’ve read that chitosin will take care of it but what is the minimum amount to add? Also I’m assuming to add closer to the end of the bulk aging in case i really need it?

I heard someone say that a protein haze will spoil a wine, however i dont see how that is even possible If headspace is topped up and everything is sealed up under an airlock.
 
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Swedeman

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I thought protein haze normally wasn't a problem in red wines (as the tannins help protein precipitation).

Did you add bentonite during fermentation?

I guess this is a kit?
 

kuziwk

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I thought protein haze normally wasn't a problem in red wines (as the tannins help protein precipitation).

Did you add bentonite during fermentation?

I guess this is a kit?
Its a sterile juice bucket, So not technically a kit but similar. I also used fresh skins in the primary, up to this point i have always done traditional concentrated kits By Vineco or RJS Spangols. I did add bentonite aswell.
 
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