Foamy Sludge Top of Carboy

[Sharna Balogun]

Hi everyone!

Has anyone had a foamy sludge at the top of their carboy after racking and degassing? I thought it was done fermenting and racked it into the carboy, degassed with whip and drill for about an hour. Went to the store and came back to clumps rising from the bottom. This is a triple berry wine. I’ve made wine before but this never happened. Any suggestions? I added potassium metabisulfite and potassium sorbate then sparkaloid after degassing. Is it ruined? I included a picture

 

[Ohio Bob]

Not ruined, very definitely not ruined.

Since you suggest the fermentation wasn’t complete, I’m going with that tact. My guess is the sparkaloid along with continuing fermentation coagulated the fine lees (that’s exactly what that mass looks like) and with continued CO2 generation made that mass rise to the surface. It’s fine if it stays there, fine if it eventually drops back to the bottom. I hope you added some Kmeta, just let it sit for 3 months and proceed as normal.

 

[Sharna Balogun]

Not ruined, very definitely not ruined.

Since you suggest the fermentation wasn’t complete, I’m going with that tact. My guess is the sparkaloid along with continuing fermentation coagulated the fine lees (that’s exactly what that mass looks like) and with continued CO2 generation made that mass rise to the surface. It’s fine if it stays there, fine if it eventually drops back to the bottom. I hope you added some Kmeta, just let it sit for 3 months and proceed as normal.

Thank you! I will check with my local home brew store for some Kmeta. Do you know How much I should I add to a 6 gallon carboy? I’m sure there are instructions on the packaging, just thought I’d ask. I really appreciate you helping me with this! Thanks again!

 

[Ohio Bob]

1/4 tsp is good for 5g or 6g. Kmeta is an acronym for potassium metabisulfite. It binds to particulates and helps facilitate clearing. It’s also an anti microbial and an antioxidant.

In stressful situations where infection to the wine is suspected, it’s ok to double or triple that dosage. It’s an essential chemical to have in the winery.

 

[Sharna Balogun]

1/4 tsp is good for 5g or 6g. Kmeta is an acronym for potassium metabisulfite. It binds to particulates and helps facilitate clearing. It’s also an anti microbial and an antioxidant.

In stressful situations where infection to the wine is suspected, it’s ok to double or triple that dosage. It’s an essential chemical to have in the winery.

Oh! Thanks for clarifying, I did add potassium metabisulfate. I will add some more tomorrow just to be safe. You are so knowledgeable! Thank you

 

[winemaker81]

I agree with Bob on all points.

Additionally, sorbate is only necessary when backsweetening, and it's added at backsweetening time. Adding it during fermentation may negatively affect the ferment completing.

Do NOT stir for an hour. The net result is forcing O2 into the wine. Also, if the ferment is not complete, you cannot degas the wine as the yeast is still eating, producing alcohol and more CO2.

When the ferment is complete, stir for 1 minute, changing direction half way through. That is all that is necessary. It expels a lot of CO2 and jump starts the process. The wine completes degassing over following weeks.

 

[Sharna Balogun]

I agree with Bob on all points.

Additionally, sorbate is only necessary when backsweetening, and it's added at backsweetening time. Adding it during fermentation may negatively affect the ferment completing.

Do NOT stir for an hour. The net result is forcing O2 into the wine. Also, if the ferment is not complete, you cannot degas the wine as the yeast is still eating, producing alcohol and more CO2.

When the ferment is complete, stir for 1 minute, changing direction half way through. That is all that is necessary. It expels a lot of CO2 and jump starts the process. The wine completes degassing over following weeks.

 

[Sharna Balogun]

Thank you! The recipe called for me to
rack the wine to cleaned and sanitized six gallon carboy, leaving the gross lees (the stuff in the bottom) undisturbed.
Add 1/4 tsp. Potassium Metabisulfite (stir)
Add 3 tsp. Potassium Sorbate (stir)
Degas very thoroughly:
Add Sparkolloid* (or other cleaing agent): *1 tbs in one cup of water simmered for about 5-10 minutes. Add hot mixture to carboy.
Allow to clear undistrubed for no less than 1 week. That’s why added the donate when I did. I had checked the SG levels and it was below 1.00 for a few days. Thought I was good to go. I appreciate your feed back!

 

[Sharna Balogun]

Thank you! The recipe called for me to
rack the wine to cleaned and sanitized six gallon carboy, leaving the gross lees (the stuff in the bottom) undisturbed.
Add 1/4 tsp. Potassium Metabisulfite (stir)
Add 3 tsp. Potassium Sorbate (stir)
Degas very thoroughly:
Add Sparkolloid* (or other cleaing agent): *1 tbs in one cup of water simmered for about 5-10 minutes. Add hot mixture to carboy.
Allow to clear undistrubed for no less than 1 week. That’s why added the sorbate when I did. I had checked the SG levels and it was below 1.00 for a few days. Thought I was good to go. I appreciate your feed back!

 

[winemaker81]

I'm happy to help!

Most wines finish with the SG <= 0.998. Giving the wine a few more days in primary doesn't hurt and gives it a chance to finish fermentation. You can also rack the wine to the carboy and let it set under airlock for a week or so to finish.

Adding the sorbate when you did may prevent a continued fermentation is the ferment has stopped, e.g., it may prevent it from re-igniting. It's a grey area because there is a lot of live yeast present, so the effect is not certain, although it typically works.

Sorbate + K-meta act as birth control for yeast (prevent reproduction) and are normally added after the wine is bone dry and clear, prior to backsweetening.

I suggest slowing your process down:

1. Rack the wine into the carboy.
2. Degas for 1 minute, as I suggested previously.
3. Let the wine rest 1 to 2 weeks.
4. Add K-meta and Sparkaloid.
5. Let rest 1 to 2 weeks, then rack off the sediment.
6. Bulk age 3 months.
7. At this point you probably can bottle. Add sorbate + K-meta and backsweeten.

In Step #4 there will be sediment, but I would not rack off it. Stirring will mix it in, but the Sparkaloid will immediately precipitate it again. This saves a racking.

 

[Sharna Balogun]

I'm happy to help!

Most wines finish with the SG <= 0.998. Giving the wine a few more days in primary doesn't hurt and gives it a chance to finish fermentation. You can also rack the wine to the carboy and let it set under airlock for a week or so to finish.

Adding the sorbate when you did may prevent a continued fermentation is the ferment has stopped, e.g., it may prevent it from re-igniting. It's a grey area because there is a lot of live yeast present, so the effect is not certain, although it typically works.

Sorbate + K-meta act as birth control for yeast (prevent reproduction) and are normally added after the wine is bone dry and clear, prior to backsweetening.

I suggest slowing your process down:

1. Rack the wine into the carboy.
2. Degas for 1 minute, as I suggested previously.
3. Let the wine rest 1 to 2 weeks.
4. Add K-meta and Sparkaloid.
5. Let rest 1 to 2 weeks, then rack off the sediment.
6. Bulk age 3 months.
7. At this point you probably can bottle. Add sorbate + K-meta and backsweeten.

In Step #4 there will be sediment, but I would not rack off it. Stirring will mix it in, but the Sparkaloid will immediately precipitate it again. This saves a racking.

Thanks!! This is so helpful I’ve learned so much from both of you

 

[Sharna Balogun]

Update: Should I rack off the fine lees into a new carboy? This is the recipe that I use, by this time I would be bottling so I’m not sure what to do. I’ve included a picture, there seems to be a lot of pressure pushing the airlock up but it doesn’t pop out.

Thread 'Dragon Blood: Triple Berry Skeeter Pee'
https://www.winemakingtalk.com/threads/dragon-blood-triple-berry-skeeter-pee.33076/

 

[Rice_Guy]

You seem to be anxious. Yes you could rack, wine is very forgiving. On my country wines I use time instead of sparkaloid. ,,, You may have more fine lees in six months, yeast take time to settle.

 

[Sharna Balogun]

You seem to be anxious. Yes you could rack, wine is very forgiving. On my country wines I use time instead of sparkaloid. ,,, You may have more fine lees in six months, yeast take time to settle.

Thank you for replying. I’m just not sure what to do, if it’s ok then I will just let it do its thing. I don’t want to rush it. I have only used one recipe and that’s what the recipe and directions called for. I am still learning

 

[winemaker81]

Thank you for replying. I’m just not sure what to do, if it’s ok then I will just let it do its thing. I don’t want to rush it. I have only used one recipe and that’s what the recipe and directions called for. I am still learning

You'll feel far more relaxed after a few more batches.

Bob, David, & I have each been making wine for a long time. We understand the process (and how it can vary) and have run into problems, so we are far more relaxed about things.

Keep posting and asking questions -- it's the best way to learn. Something else to consider is that in the future, others will read this thread and learn from it, so this is helping more folks than yourself.

 

[Sharna Balogun]

You'll feel far more relaxed after a few more batches.

Bob, David, & I have each been making wine for a long time. We understand the process (and how it can vary) and have run into problems, so we are far more relaxed about things.

Keep posting and asking questions -- it's the best way to learn. Something else to consider is that in the future, others will read this thread and learn from it, so this is helping more folks than yourself.

I really appreciate all of the feedback and advice! I will continue to update and I am sure I will have more questions. I love making wine it’s so rewarding! The support in this forum is amazing