1, the newly fermented wine still contains a small amount of yeast after filtration, and there are many white bubbles on the surface of the container, especially around the container. This is a normal phenomenon. When the yeast inside is completely aged and dead, it will gather with the residue and precipitate at the bottom of the container to form yeast mud.

2. The small white floating objects on the upper layer are residual dander that has not been filtered. Just ferment and then filter.

3, white floating objects should be carefully distinguished.

If it is a white film with white bubbles or even gray hyphae, it means that it is contaminated by miscellaneous bacteria, and the fermentation failed, so it is not drinkable.

(Conditional testing, it must be mixed bacteria or mold exceeding the standard. )

4. If a layer of white is wine mud entrained by tiny bubbles during secondary fermentation, it is a fine white film. After the second fermentation, the wine mud will naturally settle to the bottom of the bottle without affecting drinking.

5. The secondary fermentation of wine is the stage of apple milk fermentation. Generally, self-brewed wine should not be too concerned about this process, and should be stored in a static place. When the yeast slurry is formed, the supernatant can be taken out and bottled.

6. The white floating object on it is a very small layer, and it is an unfiltered debris accumulation, which generally does not affect the taste of the wine. After the second fermentation, it can be removed by filtration again.

If it is a large number of white floating objects, it may be a mixed bacterial infection caused by unclean containers or tools. It needs to be taken out as soon as possible and sprayed with highly alcoholic liquor to avoid further infection.