questions about fermentation

[Guardguy]

I started this strawberry wine on 12/20/10 with an sg of 1.082. Let it sit in primary for 8 days and the sg was .998. i racked into glass and let sit until 1/28/11. there was a massive amount of sediment so i racked it off and it cleared to a brilliant pale red in less than 1 week. it sat til 2/20/11 and i racked it off the last inch of sediment and is now on very little sparkloid, but it has been in the basement the whole time and its only 55 degrees down there. the bubbleing finally stopped last week and then someone told me to bring it upstairs because its way to cold down there. i did and the bubbling started agian. should i leave it warmer about 68 to 70 or go back downstairs?

 

[ffemt128]

Check your sg again. I would say the bubbling you are experiencing now is just the wine degassing which is normal. If at all possible leave it in the warmer temperatures as it will degass and clear better in the warmer temps.

 

[Guardguy]

thanks. thats what i wanted to hear. i am still getting about 1 bubble evry 30-45 seconds through the airlock.

 

[winemaker_3352]

I agree with Doug - it is probably CO2 releasing. My strawberry was very gassy - keeping the temps around 75* will help the wine degass.

 

[djrockinsteve]

You can let it degass on its own or you can expedite it along by stirring very briskly. Try not to introduce air into it though. You can also use a vacuum pump.

I would say let it go for now, when you go to rack see how much is left and stir then, add pinch of sulfite. Yes leave it in a warm area for now. After it is degassed age in a cool area.

 

[robie]

Yep, likely CO2