Pumpkin wine looks like snot, what's up?

Using Jack Keller's pumpkin wine recipe I made two 1 gallon batches, one with LV-1118 and the other Cote des Blancs.

I minced the pumpkin in my food processor, added required sugar, chemicals, and yeast, let ferment 8 days instead of the recommended 5.

Today when I poured the pumpkin pulp though a sparging bag, it looked like clear snot all over the bottom on the primary. Clear very sticky snot. Also the Cote des Blancs had more "snot." Both had an active fermentation, neither smelled weird, though I've never smelled pumpkin wine before. Also there were no lees.

That snot IS the lees.

david_42 said:

That snot IS the lees.

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Why the hell doesn't it look like any other wine with Kees I've ever seen?

If it looks gel-ish then it's probley pectin. You should see the gel in raspberry wine when you don't add pectin emsyme.

Alucard1983 said:

If it looks gel-ish then it's probley pectin. You should see the gel in raspberry wine when you don't add pectin emsyme.

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I added some pectin enzyme powder at the beginning. Is it too late to add more?

Can you take a pic and post it before doing nothing of this so called "snot"

Alucard1983 said:

Can you take a pic and post it before doing nothing of this so called "snot"

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I can try next time I rack but if you've ever blown into a Kleenex and haven't had any blood or buggars you've seen what I've got.