Okay, Keller's website says that Flowers of Wine (if that's what this batch
is afflicted with) is an alcohol killer, converting alcohol to carbon
dioxide gas. If left untreated it will turn the wine into colored water.
Two questions:

- How can I measure the amount of alcohol loss I have experienced? A rise
in SG?

- Is this strictly an alcohol killer, or will it affect taste as well? If
it does affect the taste, is there any way to repair the damage?



"Steve Thompson" > wrote in message
...
> I've seen that, hit it with camden (1 tablet /gal) and gently stir; or
> rack
> again and add camden.
>
> Did not seem to effect the quality of the wine, it happened once to a
> Blueberry wine I made.
>
> Steve
> "Matthew Givens" > wrote in message
> ...
>> Did some research, and found something on Jack Keller's website about
>> "Flowers of Wine". He suggests racking and filtering to remove the
> flowers,
>> and then adding a crushed campden tablet. I'm not CERTAIN this is what
>> is
>> happening to my wine, but it looks like it might match. Thoughts?
>>
>>
>>
>> "Matthew Givens" > wrote in message
>> ...
>> > Okay, I've been making wine for about five years, but through some
>> > cosmological fluke have never had a problem with a fermentation.
> There's
>> > a first time for everything, and since I've never had to deal with
>> > anything like this, I could use some advice.
>> >
>> > I put up a plum wine (from fresh plums) 12 days ago, and transferred it
> to
>> > a secondary last sunday. Looking at the wine in the carboy, I see what
>> > looks like small patches of wax forming on the top. Obviously a
> bacteria
>> > of some kind. Any suggestions on how to fight this?
>> >
>> >
>> >
>>
>>
>
>