Wine turning to jelly

[Mike Walsh]

Hello. I'm a new member of this forum and have hit the strangest problem. I have been winemaking from 30 bottle kits for about seven years and have recently hit a problem I can't explain. I was using a Wine Buddy Chardonnay. I fully cleaned the brew bucket using a steriliser and made up the wine as usual. Three days passed with hardly a bubble, then I noticed the airlock was clogged. When I took it out a spout of liquid poured out the top. On further ispection I found the liquid in the barrel had turned to a jelly-like fluid, quite thick and slimy.

I tried to transfer it to another bucket and it seeped out of the tap very slowly. In the end I had to dilute it with 4x water and even then I was reluctant pouring it down the sink in case it blocked my sewage and ended up pouring it on my garden.

I then went on to produce a good wine using the same kit, then, just this week the same thing happened again. In all my years of brewing I never saw anything like this. Can anyone there explain? Thanking you in anticipation.

[thepatchworkdoll]

Hi there did you use Pectolase in the wine.
Regards
Patch

[Mike Walsh]

Hi Patch, thanks for responding. No, I just used the things that came with the kit (yeast and nutrient, French oak chips plus the sugar). The only other thing was Handcraft Supplies cleaner and steriliser, which I rinsed out before starting the brew.

[thepatchworkdoll]

Hi there I think thats the problem then/
Regards
Patch

[a-slayer]

Its a infection, ropey is the old name for it. Thats where the expression ropey comes from.

[Mike Walsh]

Thanks guys. Will Pelacose fix it?

[nallum]

I'm struggling to understand how this is possible. Stupid question, but I assume you diluted the concentrate according to the supplied instructions, right? Anything unusual at this point, based on your experience to date? In my mind, it's a lack water. Even the darkest microbial infections can't break the laws of physics. Get in touch with the manufacturer with batch number details.

[Mike Walsh]

Did it exactly the same way I've been doing for the last 7+ years. Usual 23.7 litres of mix. Usual 4kg of sugar. The only difference is I've switched from the old Wilko tall fermenting bins to more bucket-like Browin ones. Even then I've made half a dozen successful brews using them. Looking into this ropey suggestion.

[Mike Walsh]

Does anyone know how I can prevent ropey happening again?

[Jim]

Does anyone know how I can prevent ropey happening again?

The only answer is a deep clean of all your equipment and the area you brew in.

[Mike Walsh]

Thanks Jim, under way.