Plum Wine solidified after 2 years

[Chris Mustoe]

Good Day,
New user here.
So 2 years ago decided to make a plum wine from the excess from our tree. Through learning mistakes I came out with about 3 gallons of good wine. Bottled them in in a dozen swing top bottles and enjoyed over the last 18 months. I haven't cracked a bottle for about 6 month and only had 2 left. Last night we decided to pop one open and ran into a problem. Looking through the bottle you could see a gelatinous separation on the inside. (Undisturbed with gentle shakes.) Poured it out, first came liquid and then came what is best described as jelly. Didn't smell funny, just not all that normal. Only difference with these two bottle is they were in a maybe warmer spot than the other good bottles.
Has anyone seen this? Or can explain?

 

[GeneDaniels1963]

really weird. Hope someone can explain

 

[JohnSand]

Aliens or demons are the only things that come to mind. It's probably already taken over your whole family.
I hope you don't mind my "sense of humor", welcome aboard!

 

[Mallerstang]

Never seen that myself, but I remembered reading somewhere about weird things that can happen - and here it is:

http://winemaking.jackkeller.net/problems.asp

See if "pectin haze" about half way down, or "Uncommon Problems" at the end, describes what you have.

 

[RPh_Guy]

Some kind of pectin gel phenomenon is my guess.
Unless you used gelatin, of course.

I wouldn't totally rule out poltergeist either.

 

[Mallerstang]

I wouldn't totally rule out poltergeist either.

Yes, it's probably ectoplasm

 

[divrack]

Some kind of pectin gel phenomenon is my guess.
Unless you used gelatin, of course.

I wouldn't totally rule out poltergeist either.

Don't be an imbecile there's no such thing as ghosts... It's most likely to do with fairies or goblins.

 

[RPh_Guy]

No ghosts? Clearly you haven't read the well-known and authoritative textbook Winemaking History and Advanced Technology (4th ed) by Jousa Trollanchu.

Sure, normally it's probably fairies or goblins but in this case I respectfully disagree.
Goblins absolutely never meddle with brews once they're in the bottle. It's preposterous to even think they could open a bottle, much less cap or cork it again. They lack the manual dexterity.

I don't have any personal experience with fairies but from what I've heard, their residue generally has distinctive aroma or flavor. Perhaps you have some intimate experience with fairy residue or other leftover byproducts? Or perhaps their ability to make something solidify?

If needed, I'll give you WHAT 4.

 

[gratus fermentatio]

Good Day,
New user here.
So 2 years ago decided to make a plum wine from the excess from our tree. Through learning mistakes I came out with about 3 gallons of good wine. Bottled them in in a dozen swing top bottles and enjoyed over the last 18 months. I haven't cracked a bottle for about 6 month and only had 2 left. Last night we decided to pop one open and ran into a problem. Looking through the bottle you could see a gelatinous separation on the inside. (Undisturbed with gentle shakes.) Poured it out, first came liquid and then came what is best described as jelly. Didn't smell funny, just not all that normal. Only difference with these two bottle is they were in a maybe warmer spot than the other good bottles.
Has anyone seen this? Or can explain?

Did the gelatinous part look like raw egg whites? If so, the wine may have been infected with lactic bacteria. Better sanitation & sulfites will eliminate that problem in future wines.
Regards, GF.

 

[Maylar]

Does it smell like vinegar? Might be a "mother".

 

[Chris Mustoe]

Does it smell like vinegar? Might be a "mother".

Not a mother in respect to Kombucha. I have Kombucha brewing in another area that we drink.

 

[ong]

Did the must ever get heated? It sure sounds like pectin to me.

 

[Chris Mustoe]

Did the must ever get heated? It sure sounds like pectin to me.

I did store it in an upper cabinet. It more than likely reached a warmer temperature.
I googled the pectin thing, and you are right, thats what it was. This year I'll be adding pectin Enzymes to my batch!
Thank you ong!

 

[bracconiere]

i'd say the ph got low enough for the pectin to gel, and you made a great jam for putting on toast!

 

[bracconiere]

I did store it in an upper cabinet. It more than likely reached a warmer temperature. Can you explain the pectin theory?

here you go as only he can explain things!

 

[Rayjaysco]

Good Day,
New user here.
So 2 years ago decided to make a plum wine from the excess from our tree. Through learning mistakes I came out with about 3 gallons of good wine. Bottled them in in a dozen swing top bottles and enjoyed over the last 18 months. I haven't cracked a bottle for about 6 month and only had 2 left. Last night we decided to pop one open and ran into a problem. Looking through the bottle you could see a gelatinous separation on the inside. (Undisturbed with gentle shakes.) Poured it out, first came liquid and then came what is best described as jelly. Didn't smell funny, just not all that normal. Only difference with these two bottle is they were in a maybe warmer spot than the other good bottles.
Has anyone seen this? Or can explain?

You will always have this issue (it is Pectin haze) with Plums if you don't add your yeast the day after adding the Pectin enzyme - and make sure you add a full teaspoon/4 liters (US gallon). Further information:
Haze: The most common cause of a haze in wine is the presence of pectin, which forms gelatinous solutions in the wine. The problem is aggravated if the must is initially boiled to extract flavor, color or both. To check if a haze is pectin in origin, add 3-4 fluid ounces of methylated spirit to a fluid ounce of wine. If jelly-like clots or strings form, then the problem is most likely pectin and should be treated.


To treat the wine, for each gallon of wine draw off one cup of wine and stir into it teaspoon of pectic enzyme. Set the treated sample in a warm place (70-80° F.) and stir hourly for four hours. Strain the sample through sterilized muslin cloth and add to the bulk of the wine. Leave the wine at 70° F. for 4-5 days. The haze should clear. If it does not, strain the wine through sterilized muslin cloth and then through a vacuum-pumped filter. If it still does not clarify, the problem was misdiagnosed.

Pectin hazes can be prevented by adding pectic enzymes to the must 12 hours before adding the wine yeast. One teaspoon of enzyme per gallon of must is usually enough, but some musts require 1-1/2 teaspoons.