"Lum" > wrote in message news :
: "WannabeSomeone" > wrote in message
: .. .
: >
: > "Chris Hertling" > wrote in message
: nk.net...
: > :I started my fourth batch of wine a few days ago and as usual, I
: initially
: > : put only 5 of the 6 galons of must in my 6 galon primary in order to
: allow
: > : headspace for foaming. Before I could add the extra 1 Galon of must to
: the
: > : fermenter a few days later, I found three 1/4 inch spots of mold
: floating in
: > : the sealed 1gal bottle I was storing it in. I think I know where I
: picked
: > : up the mold (the bottle was sanitized, but the drying rack was not) and
: > : won't make that mistake again, however I am wondering if the 1 galon of
: must
: > : can be salveged, or if I need to look into buying a 5 galon carboy for
: > : secondary.
: > :
: > : After finding the mold, I racked the must into a new sanitized 1 galon
: > : bottle and added 1 crushed camden tablet. I am storing this bottle in
: my
: > : fridge until I figure out if it is worth trying to save.
: > :
: > : Any thoughts?
: > :
: > : Chris Hertling
: > : North Kansas City, MO
: > :
: > :
: >
: >
: >
: > I have experience in making wine from rice, so I will use some of those
: expertise in answer your question.
: >
: > In rice wine making, the rice is cooked, cooled down to 30 degrees
: Celsius, and then treated with a combination of mold spore and
: > wine yeast. In 12 to 24 hours in warm and moist air, mold will cover the
: whole surface of rice. The rice will be covered by a layer
: > of milky white velvet. The starch inside each kernel of cooked rice will
: become pure syrup. Then the rice must be stirred into water
: > and kept submersed so that the mold will not be able to get air, while
: yeast will convert the sugar from the rice into alcohol and
: > carbon dioxide. And the alcohol and carbon dioxide will kill the mold.
: >
: > Mold needs air. So for your problem, you keep disturbing the must by
: stirring with a long stick, shaking or rocking the carboy so
: > that nothing can stay floating on the surface. That will smother the mold.
: Once you get the fermentation going, the alcohol and
: > carbon dioxide will either kill the mold or prevent the mold from growing.
: >
: > I hope this helps.
: >
: >
: >
: > Best Regards,
: > Wannabe
: > ======
:
: Although molds grow on spilled wine, no molds grow directly on or in wine.
:
: The only microorganisms that grow in or on wine are lactic bacteria, acetic
: bacteria and a variety of yeasts. See "Winemaking: From Grape Growing to
: Marketplace" by Richard Vine, page 83 or "Wine Analysis and Production" by
: Bruce Zoecklein, page 281.
:
: Perhaps you are having problems with film yeast.
:
: Lum
: Del Mar, California, USA
:
:
:



The original poster is talking about mold in the must, not in the wine. The must is sweet juice. No alcohol in it yet.

Best Regards,
Wannabe
=======