White Mold Floating On Red Wine
Posted 12 June 2010 - 10:18 AM
Posted 12 June 2010 - 10:29 AM
Posted 12 June 2010 - 10:40 AM
this problem keeps coming up again and again.
Everyone, headspace is bad! top up your wines , and SO2 is your friend , keep those free so2 levels up.
this means you will add kmeta a couple of times during its aging.
Posted 12 June 2010 - 11:51 AM
Posted 12 June 2010 - 02:00 PM
Do you use a variable skin?
I have cabernet Sauvignon wine in a stainless tank
Posted 12 June 2010 - 05:46 PM
Do you use a variable skin? I don't know what that is, so I guess I don't use it. What would that do?
Posted 13 June 2010 - 03:42 AM
Say you have a 100L SST and your only doing a 50L batch, you lower the skin and inflate the seals to the required level.
Some say its still not protective enough and wine should not be bulked aged this way but I wouldnt know,Never used one.
Posted 13 June 2010 - 08:39 AM
Posted 13 June 2010 - 09:41 AM
Posted 14 June 2010 - 05:42 AM
The VC lid strikes again...with predictable results. I know more then a few have never had an issue with VC lids but I've seen too many of them ruin wine to trust them in their original configuration. My personal opinion is to:
with my VCs I adjust them so I just see a bit of wine in the neck of the airlock (I don't use those mable traps)
1. Replace the clear, vinyl lid gasket with either the white or black gaskets. They are simply better.
2. Replace the plastic marble airlock with at lest a #11 rubber bung. The rubber bungs are tougher and won't get cut by the lid like the silicone bungs will. There are perhaps better options but this is pretty effective and cheap.
3. Put a valve in between the pump and the gasket so, should the pump fail or leak pressure (which it can) the gasket remains inflated.
4. Check your lids often. Even with the above changes gaskets can and will fail. An ounce of prevention and all that.
Finally, if you can bulk store in a non-VC tank then, IMO, that is preferable. VC tanks are VERY useful but the lids are their Achilles heel. There are plenty of threads here on this site which offer ideas and plans for lid improvements. If you plan to bulk wine in them then it pays to improve the lid in anyway possible.
Posted 14 June 2010 - 08:11 PM
Posted 15 June 2010 - 01:30 AM
Why mineral oil? he could just as well use vegetabl cooking oil.
Posted 15 June 2010 - 07:27 AM
and food grade mineral oil won't go rancid or introduce off flavours over time.
personaly when I've used mineral oil in any function I've found it way too messy. and it will degrade the VC tank seals over time.
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