RJ Spagnols Sauv. Blanc

[SarahRides]

So I had reached the point where my SG was 0.997 so into the carboy it went with the sulphite, fining agents, etc. I using the drill attachment for the first part of the de-gassing (and mixing the chemicals) and finished the de-gassing with the foodsaver. I was absolutely amazed that within a few hours it was crystal clear! I am amazed! The other issue is that after all of this, it appears to be fermenting again! (after a few days still releasing gas into the airlock). I actually have a chardonnay with the same brand that has started fermenting again after being bottled. So I'm going to be spending tomorrow pouring out, adding kmeta and re-bottling about 15 bottles of the chardonnay. Might just stick to fruit wines for a while.

 

[cpfan]

Bubbles in your wines are more likely dissolved CO2 coming out of solution because you did not de-gas the wine enough (a very commom rookie mistake).

Also .997 seems a little early to be adding the additives. Did you check the sg three days in a row and get a constant reading? Another common rookie problem is lack of patience.

Perhaps you can outline the steps taken. IE date, temp, sg.

Steve

 

[SarahRides]

The kit instructions actually didn't tell me to wait 3 days, they just said that after it reaches a SG of .998 or lower. (The past few kits I have done have said to do that, which I thought was unusual, but I figured "Hey why not, I'm just doing what the instructions say, there might be a reason"). I degassed it with the drill attachment for the amount of time indicated in the instructions, then finished off the degassing with a vacuum to get rid of the rest of the CO2. It has been 3 days now since I have done that, when taste testing I don't get any effervescence, but still get the occasional air bubble in the air lock. I figure at this point (since it is crystal clear, even so early) I'm just going to rack it off the lees, put in a little more sulfite and just put it in the basement to bulk age for some time. I'll leave it alone for a while to do it's thing for a few months, test the sulfite every few months and just let it do it's thing down there.

 

[wineh]

It is also possible that a low pressure system moved in (cloudy, windy?), allowing the air (and/or CO2) to be a little bigger, and push your airlock up to the point of letting out a last gasp. Patience is a virtue at this point.