Stuck fermentation

[lee9923]

Attached is a photo of my stuck fermentation. It is clearly an infection of some kind that is retarding the yeast. What is it? How can I correct it, and can I save this wine? Thanks, [email protected]

 

[lukebuz]

Holy crap. How long has it been in the bucket?

 

[Yooper]

No, that looks like a serious infection, due to the huge headspace in the bucket. If it tastes ok, go ahead and drink it up before the flavor turns.

 

[heisenbrewer]

I'm really not sure if you want to even try to save that one, although I wouldn't mind some more information. How long has it been since the yeast was pitched? What was the gravity before? Whats the gravity now? It looks infected so far but I need more information...

 

[pumpkinman2012]

WOW! That had to be in there for a while! I agree with Yooper, that is mycoderma on top of the wine from too much head space and not stabilizing the wine, I would bet that it smells pretty bad.
I don't think that there is much hope in saving that wine, I would be really surprised if it didn't smell putrid at this point.

 

[lee9923]

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