Hey...

I just took a look at my latest batches of wines and they all seem to
have a few white patches on the top of the foam. It has been about a
week since I inoculated the 3 (Cab. Sauv., Cab Franc, and Merlot)
batches with Pasteur's Red so they are still all in the primary
fermentor. I tried to test the SO2 but it is very difficult to read in
reds, I think there is about 30 ppm. Does anyone know what this is? Is
it bad? If it is, how should I proceed.

Thanks in advance,

Shawn

"infernot" wrote in message
ups.com...
Hey...

I just took a look at my latest batches of wines and they all seem to
have a few white patches on the top of the foam. It has been about a
week since I inoculated the 3 (Cab. Sauv., Cab Franc, and Merlot)
batches with Pasteur's Red so they are still all in the primary
fermentor. I tried to test the SO2 but it is very difficult to read in
reds, I think there is about 30 ppm. Does anyone know what this is? Is
it bad?

Probably normal froth. Stick your schnozz in there and sniff for anything
funky. You _are_ keeping the fermenters covered - right? If you're worried
about it, skim the white stuff off.

BTW, maintaining SO2 in an active fermentation is an exercise in futility.
The gassing will pump most of it right out again, except for the part that
binds with aldehydes etc. It's not necessary to worry about it [SO2] anyway
during the vigorous stage of fermentation. Start worrying when the
fermentation has noticeably tailed off.

Tom S

Thanks Tom...

The wine smells very good and the fermenters are covered... A little
acidic..But I'm assuming thats the CO2.. Everything else is good...The
temperature is steady and the wine is dropping about .002 points per
day.. I've just never seen white patched, kinda like drops of white wax
on the froth...

Thanks... I will keep monitoring over the next few days and skim if the
spots increase..

Shawn

Tom S wrote:
"infernot" wrote in message
ups.com...
Hey...

I just took a look at my latest batches of wines and they all seem
to
have a few white patches on the top of the foam. It has been about
a
week since I inoculated the 3 (Cab. Sauv., Cab Franc, and Merlot)
batches with Pasteur's Red so they are still all in the primary
fermentor. I tried to test the SO2 but it is very difficult to read
in
reds, I think there is about 30 ppm. Does anyone know what this is?
Is
it bad?

Probably normal froth. Stick your schnozz in there and sniff for
anything
funky. You _are_ keeping the fermenters covered - right? If you're
worried
about it, skim the white stuff off.

BTW, maintaining SO2 in an active fermentation is an exercise in
futility.
The gassing will pump most of it right out again, except for the part
that
binds with aldehydes etc. It's not necessary to worry about it [SO2]
anyway
during the vigorous stage of fermentation. Start worrying when the
fermentation has noticeably tailed off.

Tom S

Don't know how you added SO2, but not-fully-dissolved campden tablets
will sometimes make a white "cap" with an irregular (slightly bumpy)
surface to it. Any chance it's that?

Rob

"Rob" wrote in message
oups.com...
Don't know how you added SO2, but not-fully-dissolved campden tablets
will sometimes make a white "cap" with an irregular (slightly bumpy)
surface to it. Any chance it's that?

I'm glad you mentioned that. I've never used Campden, so I've never seen
the effect. It could easily be residue of the binder. If so, I'd skim it -
and maybe spritz that area with SO2 from a spray bottle.

Tom S

Tom S wrote:
"Rob" wrote in message
oups.com...
Don't know how you added SO2, but not-fully-dissolved campden
tablets
will sometimes make a white "cap" with an irregular (slightly
bumpy)
surface to it. Any chance it's that?

I'm glad you mentioned that. I've never used Campden, so I've never
seen
the effect. It could easily be residue of the binder. If so, I'd
skim it -
and maybe spritz that area with SO2 from a spray bottle.

Tom S

Todays status is that on one of my wines the white patches have
increased(looks like waxy fungus)so I skimmed off the surface. I left
the other two for now because they seem to be the same as yesterday.

I was also thinking of spraying the surface with S02 to prevent the
white patched from returning. What percentage of S02 solution should I
use?

Thanks again,
Shawn

P.S. Thanks for the idea but I have never used Campden tablets.

Tom S wrote:
"Rob" wrote in message
oups.com...
Don't know how you added SO2, but not-fully-dissolved campden
tablets
will sometimes make a white "cap" with an irregular (slightly
bumpy)
surface to it. Any chance it's that?

I'm glad you mentioned that. I've never used Campden, so I've never
seen
the effect. It could easily be residue of the binder. If so, I'd
skim it -
and maybe spritz that area with SO2 from a spray bottle.

Tom S

Todays status is that on one of my wines the white patches have
increased(looks like waxy fungus)so I skimmed off the surface. I left
the other two for now because they seem to be the same as yesterday.

I was also thinking of spraying the surface with S02 to prevent the
white patched from returning. What percentage of S02 solution should I
use?

Thanks again,
Shawn

P.S. Thanks for the idea but I have never used Campden tablets.

"infernot" wrote in message
ups.com...

Tom S wrote:
"Rob" wrote in message
oups.com...
Don't know how you added SO2, but not-fully-dissolved campden
tablets
will sometimes make a white "cap" with an irregular (slightly
bumpy)
surface to it. Any chance it's that?

I'm glad you mentioned that. I've never used Campden, so I've never
seen
the effect. It could easily be residue of the binder. If so, I'd
skim it -
and maybe spritz that area with SO2 from a spray bottle.

Tom S

Todays status is that on one of my wines the white patches have
increased(looks like waxy fungus)so I skimmed off the surface. I left
the other two for now because they seem to be the same as yesterday.

I was also thinking of spraying the surface with SO2 to prevent the
white patches from returning. What percentage of SO2 solution should I
use?

I usually make up a spray solution at ~ 4 oz./gallon. The concentration
isn't terribly critical because you don't use very much of it in a topical
application like that.

BTW, haven't you been punching the cap into the must?

Tom S

"infernot" wrote in message
ups.com...

Tom S wrote:
"Rob" wrote in message
oups.com...
Don't know how you added SO2, but not-fully-dissolved campden
tablets
will sometimes make a white "cap" with an irregular (slightly
bumpy)
surface to it. Any chance it's that?

I'm glad you mentioned that. I've never used Campden, so I've never
seen
the effect. It could easily be residue of the binder. If so, I'd
skim it -
and maybe spritz that area with SO2 from a spray bottle.

Tom S

Todays status is that on one of my wines the white patches have
increased(looks like waxy fungus)so I skimmed off the surface. I left
the other two for now because they seem to be the same as yesterday.

I was also thinking of spraying the surface with SO2 to prevent the
white patches from returning. What percentage of SO2 solution should I
use?

I usually make up a spray solution at ~ 4 oz./gallon. The concentration
isn't terribly critical because you don't use very much of it in a topical
application like that.

BTW, haven't you been punching the cap into the must?

Tom S