WineXpert Secondary Fermentation question
- Thread starter trashy
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trashy,
Check your SG as Wade suggested. The yeast may have depleted the majority of the sugar in the wine which will slow down the airlock activity. Also, what is the temperature of your wine? If you are above 75 degrees, this will increase yeastactivity and reducethe fermenatation time.
Check your SG as Wade suggested. The yeast may have depleted the majority of the sugar in the wine which will slow down the airlock activity. Also, what is the temperature of your wine? If you are above 75 degrees, this will increase yeastactivity and reducethe fermenatation time.
peterCooper
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Trashy,
Also, because you have the airlock in place, you can even leave it longer than the 10 days without affecting the wine. There's nothing going to get into the wine to spoil it.
The same is going to be true after the next step. When you stabilize and clear the wine, you generally are told to leave it two to three weeks. It can be left longer before racking and bottling.
However as Masta and others have said, following the directions takes a lot of the uncertainty out of the process. (even though I am genetically wired to not follow instructions)
Also, because you have the airlock in place, you can even leave it longer than the 10 days without affecting the wine. There's nothing going to get into the wine to spoil it.
The same is going to be true after the next step. When you stabilize and clear the wine, you generally are told to leave it two to three weeks. It can be left longer before racking and bottling.
However as Masta and others have said, following the directions takes a lot of the uncertainty out of the process. (even though I am genetically wired to not follow instructions)
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Trashy, I recommend getting another carboy and letting the wine bulk
age a little while. The Island mists in my opinion are like the only
wines that even remotely taste good directly after clearing and
stabilizing.
It would be a shame to bottle it and not cre for it to much. After
stabilizing and before bottling, take a taste before you make the same
mistake I did and regret not waiting longer.
age a little while. The Island mists in my opinion are like the only
wines that even remotely taste good directly after clearing and
stabilizing.
It would be a shame to bottle it and not cre for it to much. After
stabilizing and before bottling, take a taste before you make the same
mistake I did and regret not waiting longer.
