Hi, I've been fermenting since a year now, but two month ago i got attacked by what I assume i a lacto-bacteria. There's a white film and White-ish bubbles floating, but there isn't an offtaste yet. I already lost 5l of mead and 10 l of cider. But i noticed signs of infection on my 25l carboy (around 6 gallons) of rhubarb wine. Even though the ph is under 3 and it's at lest 13% abv. I used this yeast :https://www.brouwland.com/en/our-pr...rm-doux/d/dried-wine-yeast-bioferm-doux-100gr .
I think it was infected when i racked it two weeks ago. I added 37g of calcium carbonate to try to reduce acidity. When the infection declared i added 3g of sulfite (a bit more than 1 cambden tablet/gallon). I also filled the last inches of head space in the carboy with grain alcohol to try raise the abv a bit more.
What signs should i watch to be ensured the infection is beeing killed off?
PS: this batch is especially important for me since it's the first someone asked me to do.
I think it was infected when i racked it two weeks ago. I added 37g of calcium carbonate to try to reduce acidity. When the infection declared i added 3g of sulfite (a bit more than 1 cambden tablet/gallon). I also filled the last inches of head space in the carboy with grain alcohol to try raise the abv a bit more.
What signs should i watch to be ensured the infection is beeing killed off?
PS: this batch is especially important for me since it's the first someone asked me to do.