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**John Prince** · 06-19-2011, 07:36 PM

I have two batches of Summer Breeze in the primary stage. It's been going for four days and quit fermenting. I won't be home for two more days. I hate to ask her the rack it.
My questions are....Will this ruin the wine? Should I get a new wife?
She enjoying drinking though.

**Rocky** · 06-19-2011, 08:06 PM

First, I would ask her to take a hydrometer reading and determine the SG. If it is under 1.000, e.g. 0.998 or 0.997, it may have finished fermenting. I doubt this is the case. If it is, let us know because she probably should rack the wine.

If it is over 1.000, have her sanitize your long spoon and stir the wine very well to redistribute the yeast. It should start to ferment again after an hour or two. I assume you have this in primaries and you have the tops and air locks. I would have her install the airlocks in the tops (being careful not to push the rubber grommet out), fill them with k-meta solution and snap the lids securely on the fermenters.

**John Prince** · 06-19-2011, 08:49 PM

The SG is 1.00 and 1.01.
She will cover it and add a bubbler. I guess I'll keep her around.

**Rocky** · 06-19-2011, 08:54 PM

Oh yeah, she's a keeper!

**John Prince** · 06-20-2011, 12:56 AM

The wine started again but it's in the plastic bucket. I hope that's groovy.

**Rocky** · 06-20-2011, 01:19 AM

John, You mean in the plastic bucket with the top on securely and with an airlock, right? If that is the case, you are fine. Fermentation will be slowing now that the SG is around 1.000 to 1.010 so it is time to keep the air away. If the airlocks are bubbling and the top is snapped on tightly, all is well.

**John Prince** · 06-20-2011, 01:51 AM

Yes , the top is on. Air bubbler is in place. If not, what would happen?

Runningwolf · 06-20-2011, 02:01 AM

Rocky is correct. Just snap the lid down with an air lock and you'll be fine.

Wade E · 06-20-2011, 03:08 AM

Even with it only being 2 days you will be fine as its most likely still fermenting just a bit and even if not its loaded with C02 right now which will protect it but do keep the lids snapped down with airlock. I ferment most of my wine in the bucket till dry and some of the bigger wines stay in for 2 weeks total.

**Rocky** · 06-20-2011, 03:25 AM

Quote:

Originally Posted by jprince0562@yah

Yes , the top is on. Air bubbler is in place. If not, what would happen?

John, when the top is in place without the airlock during active fermentation, some of the CO2 generated by the process comes out through the opening in the top, but mostly around the rim of the bucket. As fermentation slows, of course, the volume of CO2 lessens. When fermentation stops, the level drops to zero. If you did not have the top on securely with an airlock in place and the fermentation stopped, there would be a danger of air getting to the wine both around the rim and through the air lock opening. As Wade points out, with SGs of 1.000 and 1.010, it probably will not stop in two days, but why take a chance? As you are set up now, you are protected.