When will the bubblin stop?

[YooperZ]

Hello, I make wine from grapes that I get shipped in from California.








I racked my zinfandel to the secondary fermenter in late september.


Initial reading was 26 Brix. It's now almost May and it is still bubbling. I usually have the stuff bottled by now.


Is this normal?

 

[JWMINNESOTA]

First, Welcome to the forum, Have you taken a hydrometer reading on your Zin? This will tell if fermentation is complete, not the bubbles in the airlock. Wines that are completed with fermentation will still bubble due to the excess CO2. If gravity is 1.000 or lower (usually) you know it is done, and needs de-gassed, many fine post here on degassing wine.

 

[YooperZ]

Since I'm new I'm not sure where to check for postings on degassing. I've used the search function and found links talking about degassing buy none on what it means or how to do it.

 

[grapeman]

YooperZ, Welcome to the forum.


First the 26 brix = about 1.1050 SG as a starting point. Do you have any more information on the juice before beginning? How large of a batch, what was the TA and pH, sulfites added before beginning, yeast used, etc.


Let us know all the info you have and we might better understand how to help you with a response.


That being said, it is probably done fermenting, but a malolactic ferment could have started on it's own, which would produce some gas also. Like JW asked, what is the SG now? This will tell if it's done with the primary ferment at least and if so , depending on the size batch, use a mix-stir in a portable drill for initial degassing.


Again Welcome and good luck.

 

[Angell Wine]

Maybe MLF.


From Jack Keller :

<DT>Malolactic Fermentation:
<DD>MLF for short, this is a bacterial fermentation which can occur after yeast fermentation winds down or finishes. The bacterium Bacillus gracile converts malic acid into lactic acid and carbon dioxide. Lactic acid is much less harsh than malic and thereby softens and smooths the wine, but the wine also is endowed with a cleaner, fresher taste. In addition, diacetyl (or biacetyl) is produced as a byproduct, which resembles the smell of heated butter and adds complexity to wine. MLF is a positive event in some cases and has a downside in others--the fruitiness of wines undergoing MLF is diminished and sometimes off-odors can result. To ensure MLF, the wine should not be heavily sulfited and it should be inoculated with an MLF culture. If MLF occurs after bottling, it produces a slightly carbonated wine which may or may not be appreciated. </DD>

 

[JWMINNESOTA]

Since I'm new I'm not sure where to check for postings on degassing. I've used the search function and found links talking about degassing buy none on what it means or how to do it.

George adressed this issue in the march newsletter:
http://www.finevinewines.com/March_2007.htm


Also a good source for info is on Jack Keller's website, look at day 140:
http://winemaking.jackkeller.net/extended.asp


Hope this helps.

 

[YooperZ]

We'll I checked the gravity and below 1.000. The grapes I used were zinfandel and I didn't get the PH or acid this year. I just sampled some and it's fairly carbonated but and a little sweeter than I am used to but pleasant. I'll read the degassing links.


thanks to all for your input.
Jim

 

[YooperZ]

Oh, just to answer some of the other questions posted. I have (2) 5 gallon carboys and the yeast I used was RC-212

 

[YooperZ]

Hmmm, how much of a bad effect will all that stiring have on my wine?

 

[grapeman]

The stirring will not have a bad effect at all. Since it is in a carboy, it isn't exposed to much air. The stirring will drive the CO2 out of the wine and will displace any oxygen, so the wine is safe. 1.000 is still not completely dry, The RC-212 dies out at a fairly low alcohol content, so may have reached it's limit already. You could allow the wine to get a little warmer and see if fermentation continues or picks up. If it doesn't drop any more in a few days to a week, go ahead and degas. It may be as dry as it will get. Next time if you get a good high brix, try using a little stronger yeast.

 

[Wade E]

What is the temp of this wine as I had a Raspberry that plugged along
for months as I had it at a cool temp and it was ever so slow as you
bdescribe until I went out and bought a brew belt to get it finished!

 

[bmorosco]

Hello,  I make wine from grapes that I get shipped in from California. 
 






I racked my zinfandel to the secondary fermenter in late september. 
 
Initial reading was 26 Brix.  It's now almost May and it is still bubbling.  I usually have the stuff bottled by now.
 
Is this normal?

Just wondering is it still on the lees?? I think 8 months on lees is not good..But im just guessing..