Friends, Thanks for the info. The photo is only of a bucket of lees to show the infection clearly and this juice has since been discarded, but the wine I would like to save is in carboys with vented vapor seals that also have a milder version of this infection. This wine tastes and smells good, but will not ferment, even after further camden treatment and reyeasting with nutriants. Sp gr is 1.004,, alco 4%. It tastes acidic, but I don't have an accurate acid measurement. I even goosed it with a little sugar, but still no go. Any other suggestions?? Lee