Brewsmithy
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- Jul 9, 2013
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Hello! I recently discovered winemaking, and so I've naturally decided to try and make wine out of unconventional things. Four days ago I started fermenting 1 gallon of an acai juice blend made by Sambazon. I made a yeast starter, which I pitched after about 36 hours when it was cloudy and smelled yeasty. I'm using Red Star Pasteur Champagne yeast, which has already served me very well with a strawberry wine I just drank. Tonight I looked at my fermenting acai wine and saw small black globs floating on the top around the edges. Here are photos:
I'm very much hoping it's not Aspergillus Niger, because that is apparently one of the few molds that can actually hurt you.
It's still fermenting, and the airlock is bubbling about once every 2 seconds. Any thoughts? I'd be very sad to throw it out. I've seen numerous other posts where people just let it finish or rack it somewhere else and add Campden tablets, so I'm hopeful.
Thanks for reading!
I'm very much hoping it's not Aspergillus Niger, because that is apparently one of the few molds that can actually hurt you.
It's still fermenting, and the airlock is bubbling about once every 2 seconds. Any thoughts? I'd be very sad to throw it out. I've seen numerous other posts where people just let it finish or rack it somewhere else and add Campden tablets, so I'm hopeful.
Thanks for reading!