Ok so been brewing for a year and a half and have never had an infection so I looking for confirmation that is what I have going on here
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Need some help infection?
- Thread starter maxfactor
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damdaman
Well-Known Member
Maybe. What is it we're looking at? What kind of wine? SG? How long has it been in that carboy? It looks pretty clear and therefore I'm assuming it's done fermenting, whatever it is, and is just bulk aging. If so it kind of looks like you've got too much headspace in there (but hard to tell from the pics), which can lead to infection as well as oxidation of your wine.
That could also just be some sort of residue, but it doesn't look good. How does it smell/taste?
That could also just be some sort of residue, but it doesn't look good. How does it smell/taste?
Did some research there is too much head space it's a gerz ad smells
Fine I going to rack it too a smaller carboy and add some Camden tables Then bottle in. 24 48 hs
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Fine I going to rack it too a smaller carboy and add some Camden tables Then bottle in. 24 48 hs
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Personaly I would get it drinkable befor botteling it.
Adding campton and racking are good starting points if it is infected. Followed by a second racking if anything settles to the bottom. Less headspace is nice as well. If after a few days instead of botteling it, taste and smell it. If its still stinky splash rack it. If it is just a little off tasting but smells fine let us know. Maybe someone can offer a soulution. Or cover up the taste and drink it instead of botteling it
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Adding campton and racking are good starting points if it is infected. Followed by a second racking if anything settles to the bottom. Less headspace is nice as well. If after a few days instead of botteling it, taste and smell it. If its still stinky splash rack it. If it is just a little off tasting but smells fine let us know. Maybe someone can offer a soulution. Or cover up the taste and drink it instead of botteling it
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Don't bottle! If it is an infection, you may be able to halt it but if not your bottles may blow up.
It's WAY too much headspace, and that's the cause. Add the crushed campden tablets, dissolved in a little of the wine, and rack to a carboy with no headspace. Wait and see if anything recurs over the next few weeks, and if not then it would be ok to bottle.
Thanks very much Everyone For the advice !! Let's see if we can't save this one !
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