Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > dark purple foam layer

Reply
 
LinkBack Thread Tools
Old 09-06-2009, 11:04 PM   #1
Picobrew
Biscuit Enthusiast
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Picobrew's Avatar
Recipes 
 
Join Date: Jan 2009
Location: NW Portland, OR
Posts: 1,108
Liked 7 Times on 5 Posts
Likes Given: 4

Default dark purple foam layer

Hi all, second wine kit here so still not sure what is normal and what is weird. We are at the stage where we have added clarifiers and waited 10 days and are about to rack to the final carboy/bright tank.

There is a very viscous dark purple foam layer at the neck of the carboy, floating with the wine. It is a red wine, so the purple part makes sense, but what is this stuff? It looks like gellified foam from when we whipped the wine after adding chitosan. Is this normal? I will post photos later. We plan on going ahead and racking and hopefully leaving this jelly layer behind.

__________________
Picobrew is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 12:12 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,723
Liked 4369 Times on 3177 Posts
Likes Given: 850

Default

Quote:
Originally Posted by Picobrew View Post
Hi all, second wine kit here so still not sure what is normal and what is weird. We are at the stage where we have added clarifiers and waited 10 days and are about to rack to the final carboy/bright tank.

There is a very viscous dark purple foam layer at the neck of the carboy, floating with the wine. It is a red wine, so the purple part makes sense, but what is this stuff? It looks like gellified foam from when we whipped the wine after adding chitosan. Is this normal? I will post photos later. We plan on going ahead and racking and hopefully leaving this jelly layer behind.
I've never seen anything like that, after adding finings. I'm wondering what you mean by whip it after you added the chitosan. In every kit I've ever done, you degas first, then add the finings. I wonder if something caused the finings to "gell up". Did you add anything else?

It probably doesn't matter at all, it just seems kind of odd. I'd rack from under it and not worry about it.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 01:22 AM   #3
Picobrew
Biscuit Enthusiast
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Picobrew's Avatar
Recipes 
 
Join Date: Jan 2009
Location: NW Portland, OR
Posts: 1,108
Liked 7 Times on 5 Posts
Likes Given: 4

Default

Thanks Yooper. The kit (wineexpert) said to stir vigourously after each addition, so we just used the wine whipped and let it fly. After racking, this foam stuff looked a lot like the sediment at the bottom, just floatiing as islands on top of the wine. We were able to leave it behind but had to leave like 1500ml of wine behind with all the sediment. This meant we had to top up with 1500ml in the bright tank. We used 750ml of last wine batch and 750ml of water. Is it normal to leave that much behind and subsequently top up? It is similar to how much I leave with beer but with beer I don't have to top up to compensate.

__________________
Picobrew is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 08:57 AM   #4
JonCat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Olympic Peninsula
Posts: 31
Default

Sounds an awful lot like a vinegar mother to me.

__________________
HostCat Networks
JonCat is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 06:31 PM   #5
Picobrew
Biscuit Enthusiast
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Picobrew's Avatar
Recipes 
 
Join Date: Jan 2009
Location: NW Portland, OR
Posts: 1,108
Liked 7 Times on 5 Posts
Likes Given: 4

Default

Ok Don't do scaring me with vinegar! This wine isn't that old ( a few weeks), is that possible?? Anyways, here are pics. I am hopeful that everything is just fine.



wine-foam-medium-.jpg   wine-stuff-medium-.jpg  
__________________
Picobrew is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 06:43 PM   #6
JVD_X
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
 
JVD_X's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Gainesville, Virginia
Posts: 1,492
Liked 3 Times on 3 Posts

Default

YES! That is great! Proteins and whatnot... you want this. I just started getting this when using a wine wand...

http://www.homebrewtalk.com/f25/winexpert-wine-wand-135298/

__________________

- JVD_X

JVD_X is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 07:21 PM   #7
EoinMag
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Dublin, Ireland.
Posts: 1,178
Liked 60 Times on 39 Posts
Likes Given: 58

Default

I think you've foamed up some finings along with the material it should be clearing and instead of dropping to the bottom, because you've aerated it and it's solidified, it's stayed floating.

__________________
EoinMag is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 10:00 PM   #8
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

My Pinot Noir kit looked just like that after I whipped it. I mean exactly like that. Those could easily have been my pictures posted. It stayed that way for a week or two. I just looked at it after it for the first time in 6 - 8 weeks and the floaties are gone.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 09-07-2009, 11:42 PM   #9
jcobbs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Alabama
Posts: 469
Liked 5 Times on 5 Posts

Default

I think EoinMag nailed it. Many years ago I used to work in industrial water treatment and we used flocculants which were very similar to the finings used in winemaking. One of the processes we used was to aerate the water so that instead of settling to the bottom, the floc rose to the top so we could skim it off. Either way it's removing the suspended solids from your wine, so it should clear and you should be fine.

__________________
Hickory Glynn Winery & Brewery
jcobbs is offline
 
Reply With Quote Quick reply to this message
Old 09-08-2009, 01:25 AM   #10
JonCat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Olympic Peninsula
Posts: 31
Default

Defiantly not a vinegar mother. btw homemade vinegar is not necessarily a bad thing, 5 gallons of it might be tho lol.

__________________
HostCat Networks
JonCat is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My first glass of beer from my kegged batch... all foam. The second? all foam. 3rd? nerdlogic Bottling/Kegging 24 11-15-2012 02:14 PM
Dark layer on top after racking to secondary cyborgmexican Beginners Beer Brewing Forum 10 10-09-2009 06:44 PM
Haier kegerator conversion - foam baby foam... lilzaphod Bottling/Kegging 5 10-08-2008 04:22 PM
Layer of foam on my RIS. mikeyc Extract Brewing 7 06-09-2008 03:27 PM
Purple beer, purple gunk oooFishy Equipment/Sanitation 3 02-13-2008 08:59 PM