I bought a Winexper Vintner's Reserve Beaujolais. I fermented in a 7
gal plastic bucket, racked to the same. OG was 1.076, FG .0990. I
followed all directions to the letter, except I omitted the sorbate.
My sanitation is great, using Iodophor.

I am due to bottle in a few days so I thought I'd check it out. When I
opened the lid there is a fine "curd" covering the entire top of the
wine. It looks like it's coagulated into fine clumps. The wine is
full of suspended sediment and there appear to be some bubbles in the
curd. It tastes fine to me, very dry, I don't notice any vinegar type
sourness or acidity. No activity in the airlock. Can anyone give me a
clue?