The techniques for each are as follows:. Potassium sorbate is used to help stabilize a wine that contains residual sugar. It inhibits yeast reproduction and will stop a renewed fermentation from taking place. However, it will not stop an active fermentation. Once the primary, alcoholic fermentation is over it is time to take a look at malolactic fermentation if we haven't already and the ageing period!
All rights reserved. No part of this document or the related files may be reproduced or transmitted in any form, by any means electronic, photocopying, recording, or otherwise without the prior written permission of the publisher. View Cart Checkout. Toggle navigation. Start Here. Articles MoreWine! I still have it in a 6 gallon bucket covered with a light towel. Please help. Hi Dileep! Great question. I would keep your wine in the container it is in until fermentation slows down noticeably or if it stops all together.
How long that takes depends on your yeast straing, amount of nutrients, and the temperature of the wine. Hi Margaret! I recommend getting your wine into a smaller container at this point. A 5 gallon carboy sounds like it would hold your wine nicely and keep the head space to a minimum. You may or may not see any further fermentation. That is dependent upon how tolerant your yeast strain is to alcohol.
It may go further but it may not. Give it some time in the carboy and see how it goes. Two readings that are the same taken a week a part is a good indication that fermentation is over. Hi Walker, this is an interesting thing to happen. I recommend you go ahead and rack the wine and start the clarification and degassing processes. Once primary fermentation is over you definitely want to get your wine out of the primary fermenter and into a carboy in order to reduce the head space and therefore oxygen exposure.
Hi Mary! A specific gravity of 0. What was your original specific gravity? First thanks for the great article. I was looking for information on the primary fermentation process and what the steps are for determining when to finish out the fermentation in a smaller container carboy. I have started a 6 gallon batch of Blackberry and Raspberry wine 7 days ago. I am aiming for a higher alcohol content of around 14 percent. Starting SG was around the desired 1. And I measured today day 7 and found it to be 1.
Fermentation is still very active and it seems the party is still a rockin. The yeast I used is rated for up to 20 percent alcohol content. My question is this. Most posting I have read state to move the primary fermentation off of the fruit around day into a smaller container. But I have also seen as stated in one of your comments to rack it at 1.
Is it bad to leave the primary fermentation in the bucket on fruit until I actually reach the 1. I have heard that you can pick up off- flavors by leaving it on the fruit to long. Some even say get it off the fruit on day 3. I understand it is taking longer because of the higher potential alcohol sugar level at start-up.
I am just trying to figure out if I should remove the fruit now or let it ride. Hi Monty, great question! I recommend racking at days if on the fruit or when you reach 1. Staying on the fruit beyond days can result in off flavors in some cases as the fruit begins to decay.
Racking when your specific gravity is less than 1. So monitor the specific gravity and rack when you reach days or sooner if the SG reaches 1. I hope this helps! Hello Matt, my primary fermentation began with an Sg of 1. Should I wait the additional 6 days as instructions state or move to stabilising and clearing now? Or is limited activity normal in the secondary stage?? Thanks from a first time wine guy!
Great question, Secondary fermentation is a lot slower than primary fermentation. It takes a while to get that last bit of alcohol fermented. I recommend waiting and going by the instructions. Your specific gravity could go as low as 0. Time is the best thing to give a wine. Hello Matt, can I degass my wine multiple days until the process is complete in the stabilising stage? Will removing the airlock multiple times to degass hurt the process and can the airlock tell you if degass is complete?
Another great question! You can degas over multiple days. Just be careful about oxygen exposure. Hi, I am very new to home brewing etc and I have some questions… I have been experimenting with fermenting fresh fruit juices. I tried with some pink grapefruit juice but it tasted terrible and yeasty. I left it to ferment for a week like I read.
The visible fermentation had stopped two days before I tasted it. It is sitting in a cupboard a week later. My question is, is it savable or have I really messed it up? Also I had a go at making some hard apple cider yesterday. It is fermenting well. Finally, how long should I actually wait to drink it? Hi Ellabella, great questions! My initial thoughts on the grapefruit wine is that there could be an odd acid balance. Citris fruit has a lot of citric acid and not much malic or tartaric acid.
When the acid balance is off you can get strange flavors. One question, where did this juice come from? Did you use store bought juice or did you press grapefruit? The reason I ask is that store bought juices are processed and sometimes have stabilizers added to keep them from spoiling on the shelf. This can interfere with the yeast and create off flavors. Yeasty flavors are typical in young wines and certain yeast strains can give off more yeasty flavors than others. Did you use a wine yeast?
If so, which one? Many fruit wines can be consumed within a couple months of bottling. Some local wine making supply shops can test for basic chemistry and you may also get pointers from them if you stop by. As for pineapple and apple juices, again you want to make sure there are no stabilizers added so look for things like sorbic acid, potassium metabisulfite, etc on the ingredient list.
Sorbic acid can prevent yeast from reproducing and they will struggle to ferment the juice. The stress on the yeast and the interaction with these chemicals can also cause off flavors and aromas to form. Since then, fermentation has been going well, and then today I noticed that the airlocks have stopped bubbling, and the pressure seems to have equalized I use the s-shaped airlocks, if that helps. Now the wine suddenly seems to have gotten a lot clearer, and the sediment on the bottom of the secondaries has quickly amassed.
Now, I was under the impression that once you moved it into the secondary that fermentation was supposed to continue for around a month or two Or did I ruin my wine?
If not, should I rack it now? How long about should the yeast be actively fermenting my wine? I also just ordered a hydrometer that should be here in a day or two, but I do not have one available at the moment Thanks in advance! Julie Super Moderator Super Moderator. Joined Dec 4, Messages 12, Reaction score 1, Having a hydrometer it the first piece of equipment you should have. This will tell you whether or not your wine is still fermenting. There is no specific time to a fermentation, There are several factors that are in play when your wine if fermeting, depending on what kind it is, the weather, how much nutrients, acid, will guide the speed of your fermentation.
By the sounds of it the fermetation is done but I would wait until you have the hydrometer to check it. Joined Jan 31, Messages 1, Reaction score See my sig Live my sig. Joined Aug 10, Messages Reaction score Ditto julie said.
I'm sure your wine is fine. It hasn't been in the lees long enough to do anything, that's for sure. Be patient grasshopper, when your hydrometer comes you will be armed with better facts. DoctorCAD said:.
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