Crud or Critters?

[J-Dewey_1980]

I have two 6-gallon batches of wine I started last October. One is apple and it looks similar to what I would expect at this stage. The other is new for me which is an apple-rhubarb blend. It was also moving along fine until I racked it off the gross lees in late December. Since then, it has developed what I would call pellets of “crud” that have floated up near the head/neck (see pics). I did add k meta when I racked, but I fully dissolved that in a bit of wine before I added it, so I don’t think it’s clumps of undissolved powder. I appears it could be mold or growth of some kind? I have monitored it these past several weeks and it doesn’t seem to really get worse (nor to clear up).

So, naturally, I am questioning… Is this just residue and maybe something to do with the high pulp count of rhubarb? Is it residual yeast (maybe just wishful thinking)? Is it something more sinister that I am not seasoned enough to recognize? I am due to change out the airlocks again now, so if I should re-rack into a clean vessel and back into the carboy, I am open to that. Just looking for any clarification or experience others may have in this regard? If I have to pitch it, that would be a terrible shame, but I am more about being here to enjoy the next batch than risking it.

 

[J-Dewey_1980]

If this is helpful, I did use both pectic enzyme and yeast nutrient in the early stages. The wine should be 12.5% or so ABV.

 

[Ohio Bob]

If the last racking was December and it’s now March, it’s to rack anyway. I would get a good turkey baster, one that collects fluid and tends not to drip any out. Suck up as much of the white as you can before racking to a clean carboy, not a bucket, that introduces too much oxygen to the wine. If you don’t have a carboy it’s highly recommended to get one.

Rack the wine and dose with Kmeta as usual. I don’t think it’s necessary to double dose, given your pictures.

Also keep the carboy well topped off. Limiting the headspace reduces the likelihood of something growing on the surface.