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Old 12-15-2010, 10:37 PM   #1
JJPicardo
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Apr 2010
Rochester
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Just started my first attempt at making wine.

I started with a frozen bucket of 2007 Napa Valley Cabernet Must.

The grapes fermented for 10 days, and on Monday I crushed all of the grapes (by hand) and moved the wine to a 5 gallon carboy to await settlement so that I can rack and begin second fermentation.

Yesterday it looked as if things settled into layers. Today, the settlement looks much different. Is this bacteria, or normal?





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Old 12-16-2010, 10:15 AM   #2
gusty83
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Oct 2010
boston
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I believe bacteria would settle as a layer of film on top of your liquid not inside.

 
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Old 12-16-2010, 11:59 AM   #3
JJPicardo
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Apr 2010
Rochester
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Quote:
Originally Posted by gusty83 View Post
I believe bacteria would settle as a layer of film on top of your liquid not inside.
So if that's the case, them what the heck happened to the lees at the bottom of the carboy???? FYI, I plan on racking tonight, to begin a 6 week 2ndary fermentation.
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Primary #1 - Scottish Ale
Primary #2 - EMPTY
Secondary #1 - EMPTY
Secondary #2 - EMPTY
On Tap 1 - DFH 60 Minutes Clone
On Tap 2


On Deck - Buon Natale Ale

 
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Old 12-17-2010, 05:31 AM   #4
gusty83
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Oct 2010
boston
Posts: 59

Ive never made wine, but I just think it unlikely for it to be growing at the bottom of the fermenter rather than the surface based on the way bacterial infections work.

 
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Old 12-17-2010, 11:21 AM   #5
CampFireWine
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Nov 2010
SE Indiana
Posts: 287

I think this is the answer but I don't quite understand it
Quote:
natural pectin esterase enzymes in the apple juice slowly change the pectin to pectic acid. This forms a gel as it cross-links with the natural calcium in the juice and a 'brown cap' (the 'chapeau brun')
http://www.cider.org.uk/keeving.html

 
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