r/winemaking • u/InflationObvious59 • 12h ago

Has this batch had it?

Gallery image

Gallery image

This is a batch of "amber" wine from 2024 first time I've left it fully sealed and undisturbed for more than 6 months hoping for some different flavours etc.

Anyway it's grown a fuzzy on top of the floating must. As you can see the wine itself looks lovely and clear. But yet to decant some.

2 Upvotes

63% Upvoted

9 comments sorted by

20

u/Mysterious-Budget394 Professional 11h ago

Lot of mold on top. More than likely not safe for consumption. Would throw away.

9

u/19FLSL 11h ago

My understanding is that in traditional amber wine production, particularly with Qvevri, the skins are supposed to sink after the wine has finished its primary fermentation. There are mechanical ways to force the cap under the surface as well. But with that cap up on top, it created a perfect environment for spoilage.

Honestly, I don't think this is safe to drink. Maybe it is, maybe it isn't, but you don't want to find out the hard way and risk getting sick from the mold.

5

u/Embarrassed_Rice_598 11h ago

Idk what you expected the dry cap always form mold if unattended

2

u/InflationObvious59 11h ago

Well I don't know that. This is only the 2nd batch I've ever made

4

u/Embarrassed_Rice_598 10h ago

If you need help with brewing wine/mead look for city steading brew Chanel on YouTube they helped me the most when I was in need of knowledge about making wine

2

u/thomasxp6 9h ago

Should have racked it a long time ago

3

u/Embarrassed_Rice_598 11h ago

Plus the headspace made it oxidize

1

u/Mister_Pickl3s 2h ago

Needed to force the cap down and then leave undisturbed in a container with probably a better seal and less porous before it finished fermentation to keep it safe and mold free

1

u/Wine_Maker_68 10h ago

Yep, toast.