Mould in Elderberry wine.

Hi folks,

I've a question for the "hedgerow brewers" among you.

I recently made a batch of elderberry wine (one demijohn full).

I added a campden tablet (along with yeast nutrient) before initial fermantation. After a week or so (can't remember exactly) of fermenting, I decanted it from a fermentation bucket to the demijohn.

To hydrometer readings, etc, etc.

Yesterday I noticed a small amount of what I presume is mould (tiny particles of it) in the wine.

I was very careful to ensure that everything was properly sterilised durig the entire process.

My long winded question is - is the wine ruined now? Or is there anyway to save it (rack it again, add another campden tablet, etc).

Any advice greatly appreciated.

Druss.

P.S On a lighter note, I racked some damson wine last night (which is how I noticed mould in elderberry!). Had a little taste, it's great! Also made this years batch of sole gin (to be enjoyed in two / three years time - I've a botle of last years batch ready for this time next year).

spoofilyj

Well I would confirm if its definately mould first before soing anything with the batch.

I think if it is mould though then it would not be great news for your wine...

I hope its just a layer of detritus from the yeast caus if its mould then I'd guess that the wine is goosed...

Kolha_puri

Druss Rua, best of luck with the wine, in my experience, mould will not be good and most likely you will get penicillin at the end. I suggest tasting a bit and most likely getting rid of it if it is gone.

This year I tried wild blackberries from Dublin mountains for wine but it went mouldy after a few days and straight in the toilet. Earlier in the autumn, my raspberry wine was a success which i had started in summer and it is going good at Christmas time now.

Just as a curiosity, where do you get your fruit for the wine? Damson, elderberry, sloe, etc.
I had picked my raspberries from Lamberts farm in Rathfarnham.