What happened?

[Dennis Vancouver]

I was making a one gallon batch of carrot/raisin wine. Starting SG 1.095 and after 6 days of primary, in a bucket, the SG is down to .980 and all activity has ceased. How could this batch ferment out so quick. Another one gallon batch of pineapple/peach, stared at the same time, is now in secondary and happily bubbling away. How could that carrot/raisin have fermented out so fast?

 

[Ohio Bob]

I was making a one gallon batch of carrot/raisin wine. Starting SG 1.095 and after 6 days of primary, in a bucket, the SG is down to .098 and all activity has ceased. How could this batch ferment out so quick. Another one gallon batch of pineapple/peach, stared at the same time, is now in secondary and happily bubbling away. How could that carrot/raisin have fermented out so fast?

6 days is not breaking any speed records. Speed depends on nutrients, yeast starter versus no starter, starting SG, and probably most import, must temperature.

Also, please edit your post. 0.098 is not a valid SG.

 

[winemaker81]

I agree with Bob -- I've had a few batches finish in 4 days. That's not typical but definitely possible. 5 to 7 days is more normal.

 

[Rice_Guy]

* 0.980 is not a typical gravity reading. To accomplish under 0.990 I would expect extremely high alcohol. This leads to a really really good starting must. ,,, Or? ,,, would need to look at density of food chemicals to guess. ,,, Or? ,,, the finished wine is hot and a temperature correction was not applied.
* To have a six day ferment by itself is not unusual. I have run hot temperatures in three days. Besides temp, the nutrients must have been optimized. This translates into dumb luck. Carrot is not a good nutrient source. I wouldn’t be concerned about three days but would be concerned about off flavors from yeast stress.

 

[sour_grapes]

I am guessing they meant 0.998.

 

[wood1954]

Carrot raisin wine… are you in prison?