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Berries getting moldy.

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keepitlow

NewBee
Registered Member
Nov 27, 2009
119
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0
NE US
I have been stirring my blackberries once or twice a day in the fermenting bucket. I noticed today that some had little specks of white mold on em. Some berries float to the surface and are not under the liquid. I strained it out today (day 4 1/2) dissolved sugar in it and put in the fermenting jug with hose for blow out. The house is at 83 daytime 76 nighttime. Will the mold hurt the wine?

Thanks
 
Time will tell I guess, I'm surprised you got mold with that much cap punching, but I guess things happen.

How long were they in primary for?
 
That's really odd... I've probably made six different batches using blackberries and never had one mold over... I'd ask if you were SURE it was mold, but you probably know what you were looking at... any idea what the alcohol level in it is?
 
The ones on top, exposed to the air look like they had small white mold on them. Maybe I should mash them up next time in smaller pieces so not much is exposed to the air?
 
Mold is bad for wine/mead. It adds off odors and odd/bitter flavors. If you see some mold on a fruit cap, you can scoop it out and spray the surface with a sulfite solution, and then keep it punched down well. BUT, are you sure it is mold? Is it whitish yeasty clumps, or is it a fuzzy looking ball?
 
No worries, then. But as Medsen suggested, keep the fruit cap punched down regularly (3 to 4 times a day is not too much) and the relatively low pH, the increasing ethanol content, and the lack of oxygen just under the surface of your must, will help to prevent any true spoilage organisms from gaining a foothold on the fruit.
 
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