OMG …… can anyone explain me this…… I tried this at home, and I got some white layer on top of my must in primary before adding the yeast and yes I added Campden tablets and pectic enzyme etc and waited 24 hours. How could it get white layer on top ??? Is it the natural yeast or is it the mould? How do I know the difference between them. How is it possible after adding the campden tablets ? campden tablets remove bacteria in the must right? And what should I do? Discard the whole thing? Or remove the top whitish layer and add the yeast 😢
Were you stirring your fruit in the primary each day to keep your fruit moist? It's hard to say what it is without pictures. It could just be dead yeast. And don't panic. It could just be you didn't stir your additives in good enough. Doubt if mold that fast. Stir it good and add your yeast.
@@HowToDoneRightthis happened right after I added the campden tablets along with pectic enzymes, yeast nutrient, tannin. In your video it said to wait 24 hours and then add the yeast. I waited 24 hours (didn’t add the yeast). Opened the lid and saw a white layer on top. It could be the wild yeast and since it’s so hot thesedays where I live I assume it could’ve started fermenting on its own without even adding the actual wine yeast packet. Also can I add the campden tablets again? Is possible to add the campden tablets along with the wine yeast. It’s already been 24 hours since I prepared the must. And yes I did sterilise all the equipment.
@@HowToDoneRight I know it’s difficult without showing the picture. But it’s like white bubbles. Doesn’t look like a mould for sure. That means it’s still safe to continue making this wine “I hope” fingers crossed 😬
I think your good. Its either dead wild yeast or additives. Do not add Campden tablets with yeast. If you want to add more Campden tablets go ahead but wait another 24 hours for yeast. And give it a good stir each step.
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Beautiful color bet that smells wonderful .
It does!
OMG …… can anyone explain me this……
I tried this at home, and I got some white layer on top of my must in primary before adding the yeast and yes I added Campden tablets and pectic enzyme etc and waited 24 hours. How could it get white layer on top ??? Is it the natural yeast or is it the mould? How do I know the difference between them. How is it possible after adding the campden tablets ?
campden tablets remove bacteria in the must right?
And what should I do? Discard the whole thing? Or remove the top whitish layer and add the yeast 😢
Were you stirring your fruit in the primary each day to keep your fruit moist? It's hard to say what it is without pictures. It could just be dead yeast. And don't panic. It could just be you didn't stir your additives in good enough. Doubt if mold that fast. Stir it good and add your yeast.
And did you do a great job in sanitizing your equipment?
@@HowToDoneRightthis happened right after I added the campden tablets along with pectic enzymes, yeast nutrient, tannin. In your video it said to wait 24 hours and then add the yeast. I waited 24 hours (didn’t add the yeast). Opened the lid and saw a white layer on top. It could be the wild yeast and since it’s so hot thesedays where I live I assume it could’ve started fermenting on its own without even adding the actual wine yeast packet.
Also can I add the campden tablets again? Is possible to add the campden tablets along with the wine yeast. It’s already been 24 hours since I prepared the must.
And yes I did sterilise all the equipment.
@@HowToDoneRight I know it’s difficult without showing the picture. But it’s like white bubbles. Doesn’t look like a mould for sure. That means it’s still safe to continue making this wine “I hope” fingers crossed 😬
I think your good. Its either dead wild yeast or additives. Do not add Campden tablets with yeast. If you want to add more Campden tablets go ahead but wait another 24 hours for yeast.
And give it a good stir each step.