unintended rapid fermenatation

[abe]

Hello I am in the process of making my first batch of wine. (Cabernet Sauvignon).

I carefully followed directions that came with my kit. My initial SG was 1.088... temperature throughout primary fermentation was fairly constant 72f. I did use an airlock during primary fermentation as my kits instructions said was ok to do so if the primary fermenter lid had a grommet for one (mine did).

Primary fermentation started quite quickly (within 18 hours after pitching) and was quite active. My instructions said to check SG after 5-7 days and then rack to carboy if SG was 1.01-0.998. After 5 days of primary fermentation my airlock bubbling slowed dramatically, so I checked SG at 0.997 (slightly less than the specified range)....

So I then racked to carboy allowing it to splash (as per instructions). I have observed no more signs of active fermentation since transferring to the carboy (no bubbling). Is it possible that the entire fermentation process completed in just 5 days? It is supposed to sit in the carboy for approximately 25 days of secondary fermentation--- but based on my SG when I racked it, it is within range for already having completed fermentation?

What caused the ultra rapid fermentation? Is it continuing to do anything in the carboy at this point? Should I let it sit for the 25 days and then check SG again to see if anything changed?
Any tips or suggestions?

 

[djrockinsteve]

Most of my wines are fermented in 6-7 days. I ferment in bucket with loose lid then transfer and clear in a carboy.

When you transferred did you transfer all sediment with it? This contains living and dead yeast.

Take a gravity reading. It should be .990 or lower.

 

[abe]

I left the sediment on the bottom of the primary (which is what the instructions said to do) although I was considering that too that I was probably leaving behind the majority of the yeast

 

[JohnT]

I would not say that this was rapid at all. Keep in mind that your SG equates to roughly 21% sugar, so your wine was on the light side for a cab. Given your brix, I would say that 5 days is just about right.

 

[abe]

So just let it sit for the specified time frame and then check SG again? I guess I was just still expecting to see some fermenting action after transferring it to the carboy... as much as anything just because they call it "secondary fermentation"

Also my instructions say that its optional to stir the wine in the carboy every few days and that it will help with the secondary fermentation-- I don't like the idea of this because it sounds like a pain to sanitize things every few days and increase likelihood of contaminating it--- any thoughts on whether or not its worthwhile or just leave it alone for now?

 

[BernardSmith]

So just let it sit for the specified time frame and then check SG again? I guess I was just still expecting to see some fermenting action after transferring it to the carboy... as much as anything just because they call it "secondary fermentation"

Hi Abe, Personally, I think the term "secondary fermentation" is a misnomer. The word "secondary" , IMO, should refer to the fermenter and not the fermentation. You transferred your wine to a secondary fermenter - but the fermentation process - for all intents and purposes - is continuing albeit at a much slower rate now that most of the viable yeast has been removed. I think brewers tend to think of this as being a different "stage" in the process as they say the yeast now is removing all kinds of by-products that would result in off flavors and the like. But ironically, they don't rack to a secondary. They simply allow the ale to age another week in the primary.