telefunken
Member
Hey guys,
I recently started up two batches of apple wine about 3 weeks ago, loosely following jack kellers recipe. 64 pounds of minced apples, 4 gallons water, champagne yeast, some pectic enzyme, etc...
I now have two 5 gallon carboys full of this stuff. They were racked off the lees from the primary already, and strained through a paint strainer bag. There was no pulp left in either of the two carboys.
Now, the carboy in question is almost done fermenting, and is currently at a gravity of 1.002 and still bubbling away. The weird thing is that large chunks of lees are floating up to the neck of the carboy. Chunks measuring half an inch in diameter, and some even bigger. It looks like soggy bread. The bottom is kind of messy looking with chunks of lees scattered about. The other batch has none of this going on, is also still bubbling, with the lees looking "neat" and level.
The large chunks in the carboy stay mostly on top, but I have seem some floating down to the bottom after moving/shaking the carboy a bit. The batch with the floating chunks also looks like it's beginning to clear up abit.
Should I be worried about bacterial infection? It smells ok, but I haven't tasted it. And it is still bubbling the airlock vigorously.
I recently started up two batches of apple wine about 3 weeks ago, loosely following jack kellers recipe. 64 pounds of minced apples, 4 gallons water, champagne yeast, some pectic enzyme, etc...
I now have two 5 gallon carboys full of this stuff. They were racked off the lees from the primary already, and strained through a paint strainer bag. There was no pulp left in either of the two carboys.
Now, the carboy in question is almost done fermenting, and is currently at a gravity of 1.002 and still bubbling away. The weird thing is that large chunks of lees are floating up to the neck of the carboy. Chunks measuring half an inch in diameter, and some even bigger. It looks like soggy bread. The bottom is kind of messy looking with chunks of lees scattered about. The other batch has none of this going on, is also still bubbling, with the lees looking "neat" and level.
The large chunks in the carboy stay mostly on top, but I have seem some floating down to the bottom after moving/shaking the carboy a bit. The batch with the floating chunks also looks like it's beginning to clear up abit.
Should I be worried about bacterial infection? It smells ok, but I haven't tasted it. And it is still bubbling the airlock vigorously.