Infected?

[The RV]

Hey guys! This is my very first attempt at making wine. I have followed all the rules....I think. Nothing touched the must that wasn't sterilized....I think. But today after primary fermentation, I racked into a carboy and this was at the bottom. Is this batch ruined? I didn't see anything floating in the top. Y'all's thoughts on whether or not to press on or start over?

Thanks!!!

RV

 

[Ajmassa]

Welcome to winemaking.

That sludge is normal. The sediment/yeast slurry you leave behind. More sediment will drop out later too. The “lees”. The solids dropping out over time and help the wine to clear.

No worries. You good

 

[beano]

Like he said, it's all good.

 

[The RV]

I expected the brown sediment, but the black stuff is part of the yeast?

 

[The RV]

And one more question while I am thinking about it. My primary fermenter is a 6 gallon bucket. My carboy is 6 gallons. When moving between the two, I am not able to get to the neck of the carboy. Is space in there ok, or do I need to fill with water or something eliminate that extra air in there?

Thanks again for the help!

RV

 

[Jal5]

The wine should be at the top of the neck maybe 1.5-2” from the very top of the carboy. The less air the less chance of oxidation. Some add water or a suitable Wine to top off. I have added sterilized marbles to bring the level up too. Remember the wine is degassing still for a while plus you added kmeta right? That provides the protection of SO2.

 

[ibglowin]

Perhaps if you included what type of wine this is and what it was made from. Kit? Grapes? Fruit?

 

[sour_grapes]

And one more question while I am thinking about it. My primary fermenter is a 6 gallon bucket. My carboy is 6 gallons. When moving between the two, I am not able to get to the neck of the carboy. Is space in there ok, or do I need to fill with water or something eliminate that extra air in there?

Thanks again for the help!

RV

Topping off with a similar wine is your best bet, IMHO.

 

[NorCal]

The good thing about wine is that it is an environment where it is very difficult for a pathogen to live. In my experience, your wine will taste really bad if it is infected with something that is bad for you. Top it up with a similar or complementary wine add SO2 (if you’re not going to do mlf) and let it age.

 

[The RV]

Yes. I did put a crushed campden tablet before siphoning off. And this is peach wine I made with cut up fresh peaches. I’ll see if I can find a local peach wine to top it off with. I didn’t think about that.

Thanks guys!

RV

 

[Keith5]

1 campden tablet is for 1 gallon for 50ppm, if you’re doing 6 gallons .... you’ll need 6.
Peach will threw a ton of stuff. Add pectin enzyme after fermentation, prbsly 2 tablespoons for 6 gallons. See what falls out in a week, rack and add another 2 tablespoons pectin enzyme, wait 2 weeks and rack. Let it clear for 3 moths, rack, add 6 more camp den tablets for 6 gallons, wait 3 more months and rack again. You MAY have a clear wine by then. If clear, bottle and wait 3 more months and see what ya got. Just general timeline. I did loquat this spring and boy, it was seriously cloudy, but it cleared and taste great now. Be patient, it wants to be wine if you let it happen.

 

[The RV]

Awesome. Thanks guys!!!

RV

 

[Scooter68]

I favored campden tablets for my first 3 years of small batch wine making but I'm changing over to just K-Meta powder so I don't have to crush and dissolve those tablets.

Recommend you save those tablets for the occasional Special one gallon batches.