Help! Weird Sediment (pics included)

[wjkelley]

I apologize for the lack of expertise and terminology and I admit that I'm aware that I'm out of my league after looking through a few posts. I have been home-making wine for about a year now, but it's been about as basic as you can get with a college student income and very little storage and equipment.

I've been in the progress of producing my second batch of wine. The picture provided is the container for my new pineapple wine. I went to check on the batch 3 weeks into fermenting and noticed about half an inch of cloudy white substance on the bottom of my container. Any clue what this could be? I'm afraid I've witnessed my first bad batch but just wanted to make sure before pouring it out. I also took a small sip and it was pretty sour but could still taste some alcohol. The odor also smells fine like every other batch i've made. Thank you in advance for any comments and suggestions you have for me.

 

[Tom]

1st WELCOME!

More info please. Give us every step from the begining
Looks like still in the primary.
Whats the gravity now.
Whats the starting gravity...etc...
U see we need much more info.
It does however look like sediment. So, depending on gravity you may want to rack it

 

[Tom]

Also.. Please resize your pictures

 

[ffemt128]

Being 3 weeks in it looks like sediment. Most likely time to rack and put into a smaller container with less headspace. As Tom said. a recipe is always helpful when trying to trouble shoot potential issues.

Welcome to the forum and feel free to ask just about anything...just be forewarned, you may not get the answer you're expecting.....LOL

 

[Runningwolf]

Don't dump it! Like Tom said it looks like sediment but we the the information he requested

 

[Wade E]

Ye, looks pretty normal to me. Different batches will have different looking sediment.

 

[MeatZorro]

Welcome aboard. Deja vu-I lived this experience recently. My first batch of pineapple wine looked like your pic and smelled like you described. It turned out reasonably well, however I decided to leave pineapple wine making to those who truly admire its unique taste.

 

[grapeman]

Reasonably sure it is just lees settling out (dead yeast cells and such). This is perfectly normal at this stage. Rack to a new container, leaving that sediment behind. That is how you get the wine clearer. You let it settle out, rack, let settle and rerack. You do this two to four times before bottling.

 

[wvbrewer]

you will have to rack several times to get it clear. It should be fine in the end.

 

[winemaker_3352]

Welcome aboard!!

I think this has been covered in the above posts - but you are fine - it looks like sediment. You will have a few more rackings - so be patient

 

[deboard]

Looks normal, I had some pineapple in a mixed fruit wine and it had similar sediment. Don't worry about it.

If it's sour, check the pH or do an acid test, you may need to adjust it.

 

[wjkelley]

Thank you all for the feedback and with haste too! I feel like I'm really going to enjoy being apart of this new community.

 

[Wade E]

Be glad you are not sking what the other person on here is asking as in "If its OK" Make sure you keep up the sulfites or this wine could turn into that wine!

 

[JasonH]

The sour taste you described is normal for a young wine. It will deteriorate with age and all the good flavors hiding behind it will come forward.

 

[samwisegamgeese]

Being 3 weeks in it looks like sediment. Most likely time to rack and put into a smaller container with less headspace. As Tom said. a recipe is always helpful when trying to trouble shoot potential issues.

Welcome to the forum and feel free to ask just about anything...just be forewarned, you may not get the answer you're expecting.....LOL

So are you saying reack after 3 weeks fermentation?