Ray wrote:
> My starter has been in the refrigerator, unused, for several months and has
> formed a top of about one-half inch of clear brown liquid.
>
> When I stirred it, it gave off the distinct odor of wine.
>
> I didn't drain off the liquid before starting to revive the starter. It
> seems to be reviving, but very slowly.
>
> What is this liquid? Should I have poured it off?

=========

It's water. And it has non-volatile fermentation by-products like
alcohol.
Probably wouldn't happen in outer space, but here on earth where we
experience gravity,
solids (the flour) do settle out of suspensions.

What it means is you are mixing too much water into your storage
starter. If your starter is going to rest a while between uses, it's
better to store it firm. Mike Avery mentioned 60% hydration a day or so
ago. That is dead center between stiff bagel dough (55%) and regular
bread dough (65%).

Maybe Dr. Woods mixes it all together... but your best bet is to pour
off this water, dig a teaspoon or two out of the middle of the
remaining muck and feed it. This way you don't offend your dough-to-be
with a higher percentage of old, flabby, acidified starter (with
degraded,stringy gluten) than is absolutely necessary.