Semen?
superman1451 said:I made this peach and raisin wine awhile back and reracked it recently. The wine itself is pretty clear but this white stuff appeared on top. I tasted the wine before racking and it tasted fine just a little yeasts. I was just wondering what it is and is it normal.
superman1451 said:Real mature guys. Then again i prolly set myself up for that.
But if its an infection I should smell/taste something funny right?
And yeah I know about keeping the carboy full, I didnt realize how much I would loose would I racked it off all the peach pulp. I was hoping I could get away for a week or two before I bottled it.
superman1451 said: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.
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.
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.
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.
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