Originally Posted by Hinermad
Is the must very cold? Cooling a saturated solution can make some of the dissolved material precipitate out. It doesn't seem like that's enough sugar to saturate even cold water though. (But what do I know?) Is there anything else dissolved in the must? Acids, etc?
This is a remake of a wine I did one day while bored( I think it is horrid but my wife and a couple of other ladies like it...they say it has a spicy pumpkin flavor...I think it tastes like vomit lol) . it is simply spiced orange tea bags steeped in water brought to a boil then set for 15 minutes...4 pounds of sugar added ( all I had in the house at the time) , boiled then topped off to 5 gallons. cooled to mid 70's and champagne yeast pitched......a few days later pulled out some of the "wine" and mixed with 4 pounds of sugar , boiled and then racked the remainder of the " wine" over this....THATS where I have the clumped up stuff in the bottom.... I have been stirring it with a long rod and getting down into the sugar..it is aboult all dissolved now.
EDIT TO ADD____ yeah it is not very warm...upper 50's low 60's I think.