... or is there still a way to save it? (I hope so) Everything looked fine and it was clearing very well and it still is fermenting (lots of bubbles comming up). It's an apple wine we started last fall. And now all of a sudden funny stuff was building at the top of the carboy. The url is a link to a picture how it looks like.
Many thanks for answers and maybe help.
Werner
that is a pellicle. it is most likely brett or acetobacter. Rack it into a new carboy, fill it to the top (leave like 1/2 inch headspace). Sulfite after racking. If you catch it early you should be fine.
Werner wrote:
Droopy, thanks for the fast reply. I'm starting now to rack it. Shall I add just plain water to fill it to the top? Thanks again
Werner
Dro> that is a pellicle. it is most likely brett or acetobacter. Rack it
Do you have any apple wine or maybe still ahrd cider? I would add that. i would not add apple juice (or anything sweet) as it may give the infecting bacteria a sugar source.
It looks like you would only have to add a cup or two, water would be ok for that. It is preferrable to add somethign that will not dillute the flavor, alcohol or acid though.
In a pinch, I think you could top off with a similar wine if you do not have the apple, or with a commercial white wine.
Werner wrote:
Thanks again for your reply. Unfortunately the wine was not good anymore.
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