WineXpert Brown Foam on top of Pinot

[vscottcolorado]

Today I added packs 2-3- and 4 to my Italian Pinot Grigio (World Vineyard) 10L Kit. After Drill stirring 2-3 minutes between packs I added the clearing agent with some foam still on top. Now I have what looks like a Brown Gunk on top of the wine. Will this clear? Any thoughts would be appreciated. Only my 2nd kit.<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />


SS

 

[Wade E]

It will clear but will most likely need a little shaking gently as the foam may create some sediment stuck at the top of the carboy like a ring of dirt.

 

[vscottcolorado]

Wade Thanks...Thats exactly what I have. Should I shake it now?

 

[v1rotate]

Welcome to the forum, vscott. I had a meringue like floating mass several times last winter with various reds I was making, all WE. Further degassing with a vacuum caused it to sink and/or dissolve and all was well. Perhaps since you live in Colorado (great state by the way!) it isn't 75' in your fermenting area? I think that is related, since I don't have that problem when it is 77' in the house, which is most of the year here in Austin.

So what was your first kit? I just bottled a WE WV Aussie Chardonnay today and it is already quite good. And that was with only 32 days from pitching yeast to bottling. I suspect your PG will also be a very good early drinker.

Stay in touch.

 

[vscottcolorado]

A WE Selection Cabernet was my first. It is bulk storing now. Started a WE California Trinity Red (World Vineyard 10L Kit) today. Wanted something I could start to drik pretty quick. The Pinot is for my Wife.I am going to try the Aussie Chardonnay next. It actually was on my list. I keep the Fermintation at 71-72. Would going to 75 help me??

 

[Wade E]

Keep the reds on the warmer side and the whites on the cooler side to help keep the fruity esters of the whites. I ferment all my whites and fruits at 62* but then warm them up towards the end to make sure they finish fermenting.