Did some research, and found something on Jack Keller's website about
"Flowers of Wine". He suggests racking and filtering to remove the flowers,
and then adding a crushed campden tablet. I'm not CERTAIN this is what is
happening to my wine, but it looks like it might match. Thoughts?



"Matthew Givens" > wrote in message
...
> Okay, I've been making wine for about five years, but through some
> cosmological fluke have never had a problem with a fermentation. There's
> a first time for everything, and since I've never had to deal with
> anything like this, I could use some advice.
>
> I put up a plum wine (from fresh plums) 12 days ago, and transferred it to
> a secondary last sunday. Looking at the wine in the carboy, I see what
> looks like small patches of wax forming on the top. Obviously a bacteria
> of some kind. Any suggestions on how to fight this?
>
>
>