Fermentation Question

[Casper]

I started my Blackberry wine on the 6 Dec with SG of 1.075, I racked it on the 12 Dec into carboy and fermentation is going well. Now the SG is 1.042 with 3/4 " of sediment on the bottom. My Quetion is: Should I rack it again to remove the sediment or leave it until the fermentation is done?

 

[Steve]

With the few scratch kits I have done, I did not rack off the lees until after fermentation was complete and I am letting it clear. Not sure what others do but, I haven;t heard of anyone racking it off while it is still fermenting.

 

[masta]

Steve is correct to let it finish fermenting before you think about racking.

 

[MedPretzel]

Well, I've done it, but it doesn't make a huge difference both in positive or in the negative sense.





What yeast did you use? What are your ambient temps?

 

[Casper]

I used The EC-1118 and the temp is 18 Celcius.





Thanks for your advises. I think I will let it finish fermenting.

 

[Waldo]

Masta is correct Casper. As long as she is fermenting let er go Edited by: Waldo

 

[bilbo-in-maine]

Knowing just when fermentation has ended can be a little tricky with scratch
wines. Today I decided to rack several gallons of cranberry currant even
though it was fizzing up from the bottom pretty actively. I haven't checked
SG since the last racking over a month ago. The sediment bed was maybe
3/4" thick. In spite of apparent fermentation activity, I felt it "was time."
After racking I checked the SG and was surprised to find it was .988 at 70
degrees F. I could only conclude that it had fermented to dryness a while
back, so what was generating the bubbling? With the wine in new gallon
bottles and off the lees, it is no longer showing any signs of fermentation. I
can only think that the sediment bed maintained some activity, even though
the wine above was finished. So, when in doubt, check SG on a regular basis.

Bill

 

[AAASTINKIE]

I would think the fizzing was CO2 coming out of solution.

 

[bilbo-in-maine]

Frank - I would have thought so, but once the wine was racked the activity
stopped completely. Now, 24 hours later it is quite still.

 

[AAASTINKIE]

you can have CO2 in solution with the fermentation completed, the CO2
can still be in the liquid, it came out when you racked it.

 

[bilbo-in-maine]

I'll bet you're right, and now it is essentially degassed without lots of stirring!