You may remember that my coffee wine stopped bubbling when it was moved from aerobic to anaerobic.
I have tried moving it to a warmer spot and adding extra sugar - none of which illicited a responce.
You asked me to measure the SG, whcich is exactly 1.00. I have no idea what that means.
So has it finished very quickly or gone horribly worng? Best wishes, Serentiy
PS If fruit wine gets a mould growing on the top - is this time for chucking it out?
Your gravity is very low -- 1.000 means you have very little sugare there. If you added more, then I suspect it was all done before. You will certainly see slow renewed fermentation from the little bit of sugar that is there, but it won't be very vigorous like your primary fermentation. Put it under airlock and just leave it alone for a while. It should be fine.
Not necessarily. Rack it out from the mold and taste it. Does it smell and taste really bad? If not, it is probably fine. Definitely add sulfite (campden) at the recommended levels to prevent the mold from regrowing.
message news:...
Although mold is prevalent on wine spills and diluted wine, none of the molds grow directly on the surface of wine. However, film yeast can produce a thick, heavy surface coating that often looks like mold. in any case, Negodki has given good advice.
Home winemakers are always afraid of microbes, but relatively few microorganisms can grow in wine. In general, the wine microorganisms are limited to some yeasts (mostly the fermentation yeasts), the vinegar bacteria and lactic bacteria. See Rankin "Making Good Wine," page 118.
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