The original spoilage occurred when the 5-gallon carboy was full. About an
inch clearance between the wine and the bottom of the airlock. After
racking it, there's more clearance, and the stuff came back. So this time
I'll rack it, ad the 5 campden tables, and then top it up with water so
there's very little airspace.


"Tom S" > wrote in message
...
>
> "Matthew Givens" > wrote in message
> ...
>> Okay, I racked the wine over to a new carboy and, once in the new carboy,
>> treated the wine with 5 crushed campden tablets. This afternoon I
>> noticed a VERY thin skin on the top of the wine, and some small waxy-like
>> buildup along the waterline. So it looks like it's back. I could follow
>> the same remedy, but how much campden is safe to add to the wine before
>> it starts affecting the taste?
>
> Your problem is the airspace over the wine. You need to rack to (a)
> smaller container(s) to eliminate that space. Spoilage organisms need air
> to grow, and you're providing them with good conditions.
>
> Tom S
>