Okay, I racked the wine over to a new carboy and, once in the new carboy,
treated the wine with 5 crushed campden tablets. This afternoon I noticed a
VERY thin skin on the top of the wine, and some small waxy-like buildup
along the waterline. So it looks like it's back. I could follow the same
remedy, but how much campden is safe to add to the wine before it starts
affecting the taste?

Unless I hear differently, I'll plan to rack this over to a new carboy and
hit it with more campden (5-tablets). Again. Is this correct?


"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?
>> >
>> >
>> >
>>
>>
>
>