is it already done fermenting?

[thaddy1978]

When I started my peach wine on Thursday evening, it was fermenting well. The potential alcohol was reading 15% or a SG at about 1.110 to 1.120. Today, the 4th day into primary fermentation, the SG is about 1.010. I have it in a stainless pot with the lid loosely sitting on top with a towel over top to keep out light. I can still hear some light fizzing. Now what? Do I put it in the Carboy now with a bubbler? The kitchen temperature has been about 77 and the reading of the brew itself is 79.88. What do I do from here?

 

[Thig]

If you have fruit in there I would remove the fruit and rack it to a carboy. I usually wait until it is down around 1.000 but I think you are close enough.

 

[Thig]

You say you here light fizzing so at this point it probably is not going to foam through the airlock.

 

[Thig]

By the way didn't you already have a thread started for this batch?

 

[thaddy1978]

You say you here light fizzing so at this point it probably is not going to foam through the airlock.

Then what next? And damn, I don't have my Carboy just yet.

 

[Thig]

You are OK for a little while but I would not let it go below 1.000 for long without getting it into some container that you can seal and put an airlock on.

 

[thaddy1978]

By the way didn't you already have a thread started for this batch?

Yeah. I did. I started the other one earlier today and wasn't getting any hits. It was also long winded and it wasn't till I got home this evening that I checked to see what stage my brew was at and had some actual numbers. Sorry.

 

[Thig]

I am not a moderator, I just wanted to re-read the previous thread to see what you had done up to this point.

 

[thaddy1978]

You say you here light fizzing so at this point it probably is not going to foam through the airlock.

Stopped it up in a Carboy with a bubbler. So far you're right. . . No air coming through the bubbler.

 

[Thig]

If you have not already you probably need to read some now that you have it in a carboy. From here you basically let it clear, rack it off the lees occasionally, add sulfite (kmeta) occasionally, and bottle down the road. Also sorbate if you intend to back sweeten.