Cheesy_Goodness
Well-Known Member
I came home today to find some white rafts in the neck of my apfelwein carboy and I think it's an infection of some sort (pics coming later). I had to get in there a few times yesterday (take a hydrometer reading, fill it back up, use a clearing agent, etc) so whatever it is probably got introduced yesterday. As of yesterday the gravity was right at 1.000 for a current abv of 9.45%. My question is how do I proceed from here?
I'm thinking of racking it into another carboy (as carefully as I can to avoid disturbing what's on top) with some k meta and potassium sorbate. I used Montrachet yeast so I'm assuming there's still some fermenting to be done but my thought is the preservatives will slow/stop fermentation AND keep whatever's in there now from spreading.
Does that seem right?
I'm thinking of racking it into another carboy (as carefully as I can to avoid disturbing what's on top) with some k meta and potassium sorbate. I used Montrachet yeast so I'm assuming there's still some fermenting to be done but my thought is the preservatives will slow/stop fermentation AND keep whatever's in there now from spreading.
Does that seem right?