Hi again!
OK, my white has been in a demijohn for about a week after racking, adding campden and adding fining.
It is looking pretty clear to my amateurish eyes but around the top of the demijohn and floating on the surface of the liquid is some off-white stuff. Looks like the yeast at the bottom. Is this normal or have I killed it somehow?
What was the fining that you added and did you do that after you racked?
I racked and added a campden tablet. 24 hours later add the fining (Vinclear)
Sounds to me that your fining/campden tabs had a small amount of wax or something in the, I am looking at two carboys with the same situation. Usually when racking into a bottle, the floaters are left behind, sticking to the side of the carboy.
Thanks for the info Bob.
This is my first go at winemaking and that is my first kit. Been reading too much and starting to worry (unduly I hope) about all the different problems I could face! I guess once I have a few gallons under my belt I might worry less.
R-D-C wrote: I guess once I have a few gallons under my belt I
Literally!
I suspect Bob is right. I'd never heard of Vinclear and did a search on it and found the following:
"VINCLEAR is a highly effective fining reagent, containing a mixture of both freeze-dried isinglass and silica hydrogel."
I used isinglass twice in the past, and the first time I ended up with some white bits floating near the top of the carboy - as it turned out I hadn't adequately mixed the isinglass - so it's probably either that or the silica gel. In a few weeks my white bits sunk to the bottom. I'd only worry about it if the volume of white stuff grows.
Ed
">> >>
A few gallons under your belt will put you on the floor! LOL!! Seriously, it is not a difficult hobby and the rewards of your labors are delicious. People try to make it so much harder than it has to be..... I have actually quite buying alcoholic beverages; I make all my own beer and wine. I currently have some nice amber beer, and vintage 2000 in Blueberry and Apple wines. Coming up this fall, I'll be bottling 5 gallons each of apple mead and straight apple wine. My next batches will be cherry and a white concord grape.
I will be keeping a close eye on it :)
Cos it is a quick kit, it suggests two weeks after racking it is ready to bottle. I guess I wilo know by then.
No matter how quick the kit says it is, two weeks is WAY too fast to bottle it. I'd give it at least several months.
Ed
Have something to add? Share your thoughts — no account required.
Ask the community — no account required