hidenseek1 said:

theres a super thin layer of white particles on top and these bubbles formed





so the wine seemed like fermentation was slowing, so i racked it to get it off the yeast, then when i racked it it seemed like it spontaneously stopped, no more yeast bubbles, so i was like cool its done

points to note

1)i forgot to add sulphites

2) i added 2 liters of water cause i lost like 5+ in the racking, cause i stirred to much yeast up in the process, so i just tossed the bottom shit cause it was pointless to rack all that yeast, it seemed like the water sat on top(i probably should have shaken it)

so i figured instead of bottling  it, i could just syphon off a drink when ever i wanted it, so twice in the last week i have syphoned off a glass (and i put the stopper with airlock on the ground

i havnt checked it in a few days and today there is white stuff forming on top (not quite a full layer yet, and these nasty looking bubbles

is it bacterial? turning it into vinerger? or soemthing more sinister like mold?

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Quote:

cause your house has probably lots of thingies that would make vinerger

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my advice buy cheap boxed wine with a tube running to a jar with iodine solution kept fresh weekly cause your house has probably lots of thingies that would make vinerger if you let the tube open to air and the liquid run back to the box.

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hidenseek1 said:

well i made apfelwein before, and bottled it right away and turned out fine

i even think i could have gotten away with opening this one all the time if i added sulphates, because after i made the op i added sulphates and it calmed down, still dumped it though

Quote:

cause your house has probably lots of thingies that would make vinerger

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although i do think my house is full of contaminates, even if it wasnt, the stuff is present on the fruit in the first place

Quote:

my advice buy cheap boxed wine with a tube running to a jar with iodine solution kept fresh weekly cause your house has probably lots of thingies that would make vinerger if you let the tube open to air and the liquid run back to the box.

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i dont even know what your saying, do you mean a wine kit? cause boxed wine from the liqur store is fuine in the fridge

and my wine was fine with the airlock, it wasnt until i started taking it on and off i got issues

sucks though cause i really liked this wine, i just added all sorts of shit, cranberries, raisons, apples, oranges, juice concentrate,limes, lemons

it had like low body and really fruity, it was like drinking alcoholic flavored water

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SmOakland said:

H&S- ignore Lunareclipse.  He roams around spewing bullshit like nobody's business, and opts out of ratings so that it is not obvious to new people that he is basically a full time troll.  Everything he has said in this thread is moronic and unsupportive.

Dont drink that stuff or make dressing out of it.  Throw it away and start again asap.  Accept this loss and learn from it.  It is not worth risking getting sick in attempts to get a buzz on.  Keep a brew journal so that you can keep track of what you are doing and not make the same mistakes twice.   

I'm only a novice brewer, but I think that your main mistake here was adding water.  The alcohol concentration that you had had likely prevented contamination, and you diluted it and ruined that immunity.  Next time add some glass beads from or something if you are worried about too much oxygen at the top of the carboy.  You also need to be more patient, and not try to skip steps (like bottling and aging it.)  If you are going to put the time, money, and effort into making your own wine, you need to do the whole aging process.

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LunarEclipse said:

SmOakland said:

H&S- ignore Lunareclipse.  He roams around spewing bullshit like nobody's business, and opts out of ratings so that it is not obvious to new people that he is basically a full time troll.  Everything he has said in this thread is moronic and unsupportive.

Dont drink that stuff or make dressing out of it.  Throw it away and start again asap.  Accept this loss and learn from it.  It is not worth risking getting sick in attempts to get a buzz on.  Keep a brew journal so that you can keep track of what you are doing and not make the same mistakes twice.   

I'm only a novice brewer, but I think that your main mistake here was adding water.  The alcohol concentration that you had had likely prevented contamination, and you diluted it and ruined that immunity.  Next time add some glass beads from or something if you are worried about too much oxygen at the top of the carboy.  You also need to be more patient, and not try to skip steps (like bottling and aging it.)  If you are going to put the time, money, and effort into making your own wine, you need to do the whole aging process.

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Yes.  You are only a novice brewer.  Did you ever even dry hop?  Hmmm.  I give exact bacteria possibilities, you continue to bull shit.  I am a fucking MASTER brewer.  After you score 48, 44, and 44 in BJCP judged events, you may even begin to understand what that entails. 

Still waiting for something other than your personal attacks on explaining how radiation is somehow safe.

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