Fermentation prob

[1chrismorris]

I have recently become a beginner home brewer and have a slight problem regarding the fermentation of the wine.. The problem is that it won't stop fermenting, what shall I do?:

 

[wildvines]

What's starting SG and what is the SG now? What is the kit ?


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[wildvines]

Dates of start?


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[BernardSmith]

Hi Chris Morris, You say it won't STOP fermenting but wine is typically made from sugars that are completely fermentable and wine yeasts are capable of more or less fermenting every last gram of sugar in the fruit. When all the sugars in the must (the juice) have been converted to alcohol and carbon dioxide the wine will stop fermenting. GUARANTEED. Cold temperatures may slow the fermentation and some yeasts are more sluggish than others and if there is not enough nutrients for the yeast they may be unable to thrive and do their job, but if there is sugar available and if the yeast is healthy and unstressed then the yeast will continue their work until they have no more sugar left to ferment (unless of course the must was super-saturated with sugar and the yeast are dying from alcohol poisoning or there is so much sugar at the offset that the must is not fermentable (think honey: it doesn't ferment unless diluted) . But that said, what makes you think that the wine won't STOP fermenting? Are you measuring the specific gravity and it has fallen way below .990 and is still dropping or are you counting the number of bubbles forming in the airlock?

 

[wildvines]

Hi Chris Morris, You say it won't STOP fermenting but wine is typically made from sugars that are completely fermentable and wine yeasts are capable of more or less fermenting every last gram of sugar in the fruit. When all the sugars in the must (the juice) have been converted to alcohol and carbon dioxide the wine will stop fermenting. GUARANTEED. Cold temperatures may slow the fermentation and some yeasts are more sluggish than others and if there is not enough nutrients for the yeast they may be unable to thrive and do their job, but if there is sugar available and if the yeast is healthy and unstressed then the yeast will continue their work until they have no more sugar left to ferment (unless of course the must was super-saturated with sugar and the yeast are dying from alcohol poisoning or there is so much sugar at the offset that the must is not fermentable (think honey: it doesn't ferment unless diluted) . But that said, what makes you think that the wine won't STOP fermenting? Are you measuring the specific gravity and it has fallen way below .990 and is still dropping or are you counting the number of bubbles forming in the airlock?

Agree


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