Speedy Fermentation

[gaudet]

Guess I should have figured it would ferment to dry, just not so soon. I started a muscadine wine last Friday along side my port. I had an initial sg of 1.090 and when I racked today discovered that it ate the heck out of the sugars, final gravity was 0.990

I transferred this wine to the secondary 6.5 gallon carboy and since it is where it should be for dryness/finished fermentation I stabilized it with1/4 tsp k-meta and 1 tbs k-sorbate. I also degassed it with my mix/stir while mixing the stabilizers with the wine. I am no where near the top of the shoulder of the carboy for wine volume (i transferred all of the lees with racking). The airlock has an occasional bubble (indicating its outgassing CO2 I presume). It seems to have a good bit of headspace, should I worry about oxidation as I intend to rack it again in 3-4 weeks and backsweeten, as well as place it in a smaller 6 gallon carboy and fine it as well as oak.

Comments/ suggestions?

 

[Wade E]

If it is still out gassing then t should be fine but dnt open the bung till you are ready to tackle this wine again.

 

[gaudet]

That's what I figured, don't plan to mess with it until I'm ready to back sweeten and clear it. I attribute the speedy fermentation to using 10 grams of the yeast instead of 1 pack (5 grams) and the house temps staying in the low 70's

Wade I'll have to send you a bottle back soon as they are aged enough.

 

[Wade E]

2 packs will almost always make for a faster fermentation.