Never having made a second wine, in 2002 I re-fermented the lees of Oliver,
Okanogan Valley, Merlot with sugar, water and some TA. I did not expect
much and was subsequently rewarded with a thin, but alcoholic, plonque with
no character whatsoever, best suited, probably, for washing windows. I hid a
couple carboys of it in the back of the cellar.

I came across the above #2 plonque, today, and noticed a scum of mold
floating on top of one of the carboys. The mold was light gray and looked
like the surface of a brain. I was rather surprised that, although still
non-descript, the wine did not taste "off".

Can anyone comment of what it was that was living in there?
And whether or not, having consumed a sample or two, if I will bio-degrade
into a similar gray mass ?

Roger in the RainForest

"Analogueman" > wrote in message
news:eMYRb.25463$5D.8726@clgrps13...
> Can anyone comment of what it was that was living in there?

Sounds like mold to me!

> And whether or not, having consumed a sample or two, if I will bio-degrade
> into a similar gray mass ?

Yes, you will - but it likely won't happen for _many_ years, and it won't be
because you drank that moldy wine. ;^D

Tom S