Hey guys! I bottled some wine about 8-12 months ago. Not too long after I noticed some funky stuff on the side of the bottle(they were laying flat. I noticed it in bannana/apple and bueberry. I think it might be sediment or something like that. I was able to get a few pics of the bannana/apple.
Just wanted some thoughts.Am I not racking enough or not using enough pectic enzyme. Or is it something else all toghether?