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What is this crust at the bottom of the carboy ??
The wine (with crust) was in the carboy for 6 weeks.
The temp was 65F + or - 5 degrees for this period. I began with a juice only must containing 5 gal fresh pure juice + 1 gal water mixed with 4 pounds of cane sugar. Water was from my deep well (untreated and has high mineral content. I have to soften the house supply) Wine was first racked at SG 1.030 on Aug 24,05 again on Sep 21 and again on Oct 15. SG 0.994 achieved on Sept 03. I added Campden tabs (1 per gallon) on the Sep and Oct racking. For this last racking I added 1/2 tsp per gal sorbate plus 1/4 tsp per 5 gal Campden tab. I plan on adjusting flavor/sweetness with frozen pure Welch's grape concentrate before bottling this week. The Welch's ingredient list shows citric and asorbic acids were added. Advice welcome and appreciated. |
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