Just about ready to do a 2nd racking on a Niagara juice I started in October. The sediment was brown and black. Not good, my geisehiem was done using the same exact procedure at the exact same time with same yeast, the sediment looked white and no discoloration, I sterilize at every stage and chalk it up to percentages. About every 15 carboys it seems I have a dead one. Mostly whites. Is that the average for batch wine makers?
Discoloration in sediment
- Thread starter Coffee49
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