Luis I like it.I name it Luis.
But seriously, the "slime" is called a pellicle. It indicates the presence of wild microbes and oxygen. It's totally normally for wild fermentations. We cannot determine which wild microbe(s) may be present without microbiological testing.
How does it taste?
It's possibly fine to proceed to packaging, or you should transfer it to a smaller vessel.
Sulfite can help control the wild microbes, especially if you don't plan to naturally carbonate. However, wild microbes can also sometimes be helpful, so inhibiting them isn't necessarily required.
Welcome to HBT!
Thank you for your explanation you’ve been very helpful. I’ve almost tossed the batch a couple of times.It is definitely a pellicle.
Luis is neither "good" nor "bad", he's just there to tell you that wild microbes and oxygen are both present.
Think of it like the bubbling/foam after you add your yeast. It just indicates that the yeast are active and fermenting; there's nothing good or bad about it.
A pellicle can be helpful in the sense that it prevents oxygen in the headspace from getting into the wine, to some degree. However it's better not to have so much headspace.
Contaminated wines aren't "supposed" to taste like anything in particular. Typically in wine wild microbes aren't a big problem.
Happy to answer questions or try to explain differently if this doesn't make sense. Wild microbes are my specialty.
Yeast and mold are different things (and both are fungi).is kahm yeast not considered a mold?
Mold is filamentous by definition, so generally, yes, all mold can form "tendrils" to some extent. However since we're dealing with liquid it doesn't really matter since contact with mold could spread the possible allergens and toxins/carcinogens throughout.does all mold have tendrils that go deep into the body of a liquid or simply stay on the surface?
Ropiness (high viscosity) is the product of exopolysaccharides (EPS). It's commonly attributed to the growth of Pediococcus (bacteria), but other organisms can also produce EPS, so I wouldn't say Pedio is the only possibly cause. Brettanomyces (yeast) is capable of breaking down the EPS, removing the ropy problem.What about a once common problem - ropiness in a wine is that a fungal infection or bacterial?