Occasionally your wine can fall victim to microbial problems including film yeast or mold that shows itself in the form of white film or white powder on or in your wine. It is not harmful but must be dealt with immediately or it can ruin your wine. Film yeast or Mycoderma will metabolize ethanol and output CO2 and oxidative byproducts. If left untreated it will reduce the alcohol in your wine significantly or even totally and leave a sherry type smell. Filtering in combination with sulfiting is the best solution to this problem but if caught early enough skimming or racking off and sulfiting might do the trick. Wines should be topped up with other wine or inert gas to provide an oxygen free environment. Because film yeast is aerobic, it is much less likely to occur if you keep an oxygen free carboy.
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