Hey guys. Had some good advice in a strawberry wine I am attempting to make and wanted to show you what is going on with a peach wine. It has an oily sheen to it which I’m guessing is a sign of some sort of bacteria. Questions is how do you get rid of it and is it harmful. Here’s a couple pictures.
Oily wine. Dump it?
- Thread starter Bgoodwine
- Start date
Help Support Winemaking Talk - Winemaking Forum:
It doesn’t appear to be an infection, and will probably disappear during the next few rackings. Using a clean paper towel or rag, you can try to mop it up off of the surface.
If that doesn’t work, or you’re worried, rack it into a bucket with sulfite in the bucket waiting to be mixed in. Let it sit a few minutes covered until the sheen appears, mop it up with some paper towels, laying them flat on the surface, and toss them. Rack back into your carboy and top up.
If that doesn’t work, or you’re worried, rack it into a bucket with sulfite in the bucket waiting to be mixed in. Let it sit a few minutes covered until the sheen appears, mop it up with some paper towels, laying them flat on the surface, and toss them. Rack back into your carboy and top up.
BernardSmith
Senior Member
Or you could simply add some K-meta or Campden tabs into the fermenter and if the wine still has residual sugar and the sulfite has hobbled or killed the yeast you could (after allowing the SO2 to outgas for 24 hours (so remove the bung and airlock but cover the mouth of the carboy with a paper towel)) pitch another pack of yeast.
Similar threads
