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?