Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > What's this white stuff?
Reply
 
LinkBack Thread Tools
Old 01-11-2013, 01:47 AM   #11
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by superman1451
Its not pieces of peach. Its a thin white layer at the top that when you disturb it it breaks up but doesnt seem to settle down to the bottom. I wasnt sure if the peaches could cause this?

What would you reccomend topping it off with? Water? I could do that and have watered down wine or vinegar.

I did add a dose of potassium metabisulfate so hopefully that helps.
For less than 5 gallons I have a 3 gal and a collection of 4L jugs to rack into. On occasion I top off with a like wine. Now I make 6 gallons so I have enough to keep my 5 gal carboys full.
__________________
novalou is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2013, 03:33 AM   #12
seabass07
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
seabass07's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Brothell
Posts: 1,250
Liked 120 Times on 91 Posts
Likes Given: 72

Default

On a serious note, it looks like a lacto pellicle to me. Probably malolactic fermentation. Sometimes it's desired with wine and cider. It will turn some of the harsh tartness that might be present into lactic acid, which is usually more mellow. I'd wait it out.

__________________
Fermenter 1: Beer
Fermenter 2: Beer
Fermenter 3: Beer
Fermenter 4: Beer
seabass07 is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2013, 04:09 PM   #13
superman1451
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Los Angeles, CA
Posts: 21
Default

Quote:
Originally Posted by seabass07 View Post
On a serious note, it looks like a lacto pellicle to me. Probably malolactic fermentation. Sometimes it's desired with wine and cider. It will turn some of the harsh tartness that might be present into lactic acid, which is usually more mellow. I'd wait it out.
Thanks for that answer. Yeah it looks similar to most of the pictures in this thread
http://www.homebrewtalk.com/f127/pel...3/index78.html

Relax and have a homebrew right?

With dosing wine, do you do it every time you rack? even if its 3-4 times?

Quote:
For less than 5 gallons I have a 3 gal and a collection of 4L jugs to rack into. On occasion I top off with a like wine. Now I make 6 gallons so I have enough to keep my 5 gal carboys full.
I think this peach wine stated off as a 6-7 gallon batch but now its like 4! I think for fruit wine I need to start making them bigger so they can fill up my 5 gallon carboys better. And how do you define a "like wine"?
__________________
superman1451 is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2013, 11:03 PM   #14
Sammyk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Newton, NC
Posts: 189
Liked 9 Times on 9 Posts
Likes Given: 1

Default

For peach wine I topped off with white grape/peach 100% juice. My guess you could use a white wine but I prefer juice that is 100%.
My fresh peach was the same ratio 6 to7 7 gallons 4 finished. Tons of lees and many rackings. Ah, but it is my absolute favorite and I will make double next year. Very drinkable at 7 months even though it is still not clear. Does not matter I like it so much I will drink it cloudy.

Kmeta every other racking about every 90 days.

__________________
Sammyk is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2013, 04:03 AM   #15
superman1451
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Los Angeles, CA
Posts: 21
Default

Quote:
Originally Posted by Sammyk View Post
For peach wine I topped off with white grape/peach 100% juice. My guess you could use a white wine but I prefer juice that is 100%.
My fresh peach was the same ratio 6 to7 7 gallons 4 finished. Tons of lees and many rackings. Ah, but it is my absolute favorite and I will make double next year. Very drinkable at 7 months even though it is still not clear. Does not matter I like it so much I will drink it cloudy.

Kmeta every other racking about every 90 days.
Would you mind sharing the recipe you use? Itd come in handy when the peach tree bears fruit again haha
__________________
superman1451 is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 12:21 AM   #16
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

Before you take any action you need to use two senses: taste and smell... to determine if you have acetobacter taking over. It could simply be flowers of wine, and if so the procedure listed above can save it--if it is not too far gone.

Treatment for flowers of wine involves racking the wine to a clean, sanitized carboy; leaving behind the flowers. Then dose with k-meta. If the wine is clear it is even recommended you filter. Most of all use an appropriate sized carboy so that it is properly topped up. Flowers are preventable and treatable.

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 01-14-2013, 03:07 AM   #17
MarkKF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Meriden, CT
Posts: 666
Liked 26 Times on 24 Posts

Default

If you don't want to add water or more juice I have heard you can add volume by inserting the right number of sanitized glass beads.

__________________
MarkKF is online now
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 12:19 AM   #18
WVMJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,122
Liked 107 Times on 101 Posts
Likes Given: 22

Default

So how is your wine doing now? WVMJ

__________________
Elderberry Winemaking with WVMountaineerJack
WVMJ is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 02:49 AM   #19
superman1451
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Los Angeles, CA
Posts: 21
Default

The white stuff that was forming on top seemed to stop and is starting to dissipate. It still smells fine, maybe a little yeasty, but i havent had a chance to steal a sample to taste.

__________________
superman1451 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
What is this white stuff? Goocher Electric Brewing 5 04-04-2012 02:01 PM
White stuff on belgian white CChamplin Fermentation & Yeast 3 01-26-2012 01:34 AM
White stuff ewienclawski All Grain & Partial Mash Brewing 8 11-12-2010 03:54 PM
What's all this white stuff? Soulive General Chit Chat 7 02-22-2008 04:12 PM
How much white stuff? Cheesefood Mead Forum 3 04-29-2006 11:47 PM



Newest Threads

LATEST SPONSOR DEALS