I remember a previous thread around massive amounts of ‘floaties’ in a bottle of white wine, but I can’t find the thread (and yeah…i tried the search function smart ass 
Any idea why there would be sea monkeys in my wine?? Moving 9 bottles of D&R from my off site to my house, and literally all of them have this in em (some more some less).
Thoughts?? Cool to drink still??
Wine wasn’t filtered or cold stabilized. Storage got colder than 50°. Just strain it out the wine will be fine.
Ahhhh! Yep, sounds good Brian - thanks for that!
And as others have mentioned, truly appreciate you keeping us up to speed on everything happening over there. Take care of yourself buddy.
MOG
I’ve posted this one before, a 2001 d’Yquem in my very cold passive cellar.
Most of the Dirty and Rowdy whites I have are pretty sediment rich. After freaking out a bit on the first ones, now I just pop and pour. This does not seem to happen with the Semillons but the white blends like the Familiar Blanc.
Aren’t these just tartaric acid crystals?
The suspended debris looks more like lees or proteins.
Be scared. Be very scared…
It’s alien DNA. You’re going to start having strange desire to conquer things, then morph into a hybrid human / creature from Planet X.
Yep, that sounds like a more accurate description, as they’re definitely not tartaric acid crystals. Super thick, cloudy/chunky stuff. The yquem pic looks similar.
And yep, it’s by far the worst in the familiar blanc bottles, but some in the older Semillon and even the Melon as well.
You actually morph into a Sasquatch.
Assuming that you didn’t have these “sea monkies” in the bottle at the time of purchase, then I would say that they are polysaccharides that have precipitated in the bottle. It is essentially impossible for wine makers to anticipate if this will happen to not and generally it does not happen. You (the winemaker) can solve the problem by using a pectinase. I bet that if you contacted the company that made it they would have other bottles that this has happened to. In any case, I’m sure that it’s safe to drink.
Tartrate crystals (cold stability) typically look like little salt crystals at the bottom (it’s the same thing as cream of tarter).
Heat stability issues will look like cloudiness in the bottle.
Polysaccharide instability will look like gooey blobby junk that settles to the bottom.
If you bought the wine with the junk in it, then the wine maker did a terrible job of settling and/or filtering; this case is very unlikely.
Chris
I’m not drinking that sludge.
Thank god red wine isn’t clear.
Wine arrived that way. Damn tasty those sea monkeys.
We’ve always sold our whites as guaranteed to be cloudy (and the '15 Familiar as guaranteed chunky)- and yes, we’ve referred to them as Sea Monkeys.
There is a ton of skin contact in most of our whites. We bottle very early and unfiltered, and usually before the wines have settled.
On the flip side, if you see a chard, via, chenin, or our good ol’ direct to press (non skin contact) semillon. There is no sediment, there is also no skin contact and they’ve usually been bottled at the same time as the chunkies.
The exception to this rule is the '16 Familiar which we did filter (if unfiltered it would have made the '15 look like the clearest pool of mountain spring water).
If the chunks have you down, leave the bottle upright overnight in the fridge and pour off the sediment, if not, shake it up and get freaky with it. 
Ha! Nice Man, appreciate the details. You can count on me throwing on some Rick James, doing the D&R shake, and crushing some familiar blanc real soon 
I think you might be in for a legal fight over infringement, and end up owing royalties to Molly Dooker if you try to rename it the Dirty & Rowdy shake.
Good to here from you guys. Hope all is well at your end. You and the community are in our thoughts!
“Why are there SMILING sea monkeys in my white wine?”
FIFY.