something floating

[AlFulchino]

TJ, you caught my eye when you said it looked like lactic bacteria....i have never seen any images of it other than microscopic ones and i just googled it as well....please explain further because his picture did not look that way....

 

[tjbryner]

I had this happen to my wine once before. I decided to take it to my local winery and they looked at it and told me what it was and how to fix it.

The owner said it is kinda of rare to happen but does, Normally it starts out as a Oiliness on top of the wine. If not taken treated quick enough it will go to a "rope" look.

That's about all I know about it. But as soon as I saw that photo that's what mine looked like. I did save it by following his methods.

I would compare it to water kefir, If it is what I had happen, But again it looks just like mine did.

 

[AlFulchino]

interesting...thank you for sharing, i have never seen this during mlf

 

[tonyt]

Sounds or should I say looks like lactic acid bacteria to me. It can be saved.
.

Do y"all think lactic acid bacteria is the oiliness that forms on top of our CC Rosso Fortissimo kits?

 

[tjbryner]

interesting...thank you for sharing, i have never seen this during mlf

Basically he has made a Perry "Pear Cider" from what I'm seeing, More then like wild lactic bacteria has gotten in to it and soon he will have vinegar.

I called my friend at the winnery and he e-mailed a link to me So I could do a lot of reading
http://www.cider.org.uk/part5.htm

Here is the photo from that site as a click able to enlarge http://www.cider.org.uk/filmyeast.jpg

 

[AlFulchino]

maybe...just maybe then it was not a lactic bacteria but an aceto bacterium

or

how about vinegar eels

 

[AlFulchino]

Tony are you talking about this?
from Jack Keller site
"Lactic Acid Bacteria Haze: If you inoculated your wine with a malo-lactic bacteria and it develops a haze that is revealed as a silky sheen when the secondary is swirled, you have a lactic acid bacteria haze. When you are sure the malo-lactic fermentation is complete, treat with 3 crushed Campden tablets per gallon of wine, wait 10 days, and rack".

 

[tjbryner]

maybe...just maybe then it was not a lactic bacteria but an aceto bacterium

or

how about vinegar eels

Al good points but I'm still going with Latic .... Do to the fact he tasted it and did not note the taste of vinegar nor did he say anything about strong smell ....I'd rule that out for now,but you could be very much right and he is unsure what it should taste like.

My best guess with out more info from him, was he had low acid and low SO2 which allowed wild lactic bacteria to take over.

Either way it seems as if it was not handled properly or O2 was allowed to get in over time.

 

[AlFulchino]

good good good..i hate to see someones wine go bad