Guidodam
Junior
Hi there, just recently made some homemade wine from red Zinfandel grapes.
We crushed 14 cases and added yeast and fermented in the barrel for 10 days.
After the 10 days we pressed and transferred to 54L Demi johns and left 6 inches from the top and installed air locks.
After a day activity started and was vigorously bubbling however it’s been 16 days and still has activity, not as much as the first 8 days but still has action.
Is this normal? Are we at risk of spoiling the wine? Room temperature is 72F.
Thanking in advance as any advice is greatly appreciated.
Sincerely,
Al
We crushed 14 cases and added yeast and fermented in the barrel for 10 days.
After the 10 days we pressed and transferred to 54L Demi johns and left 6 inches from the top and installed air locks.
After a day activity started and was vigorously bubbling however it’s been 16 days and still has activity, not as much as the first 8 days but still has action.
Is this normal? Are we at risk of spoiling the wine? Room temperature is 72F.
Thanking in advance as any advice is greatly appreciated.
Sincerely,
Al
