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tjbryner · 01-28-2011, 12:44 AM

I had 1.010 when I transferred mine.

**Redtrk** · 01-31-2011, 11:21 PM

I just checked the SG of my Skittle wine in the primary. It is at 1.130 after 16 days which is about where it was a week ago. Any suggestions on if it is ready to go into glass or has it not fermented yet? If it's stuck what next?

tjbryner · 02-01-2011, 12:31 AM

What was your starting SG? I'd probably give it a good stirring and try to get some O2 in it. Also what is the temp at?

mayberry · 02-01-2011, 12:33 AM

Quote:

Originally Posted by Redtrk

I just checked the SG of my Skittle wine in the primary. It is at 1.130 after 16 days which is about where it was a week ago. Any suggestions on if it is ready to go into glass or has it not fermented yet? If it's stuck what next?

I've never made a Skittle wine, but that definitely sounds stuck. What's the temperature/yeast strain? Have you added yeast nutrient/energizer? What's it smell like?

**Redtrk** · 02-01-2011, 12:43 PM

Actually I haven't checked the temp yet. I can smell the yeast and it has a foam on the top every time I open it to give it a stir. I did add nutrient when I first mixed it. Maybe a little more tonight with another good stir? Then I'll put a heating pad under it on low and see what happens.

**Redtrk** · 02-01-2011, 09:37 PM

Just checked the liquid temp. It was 61 so I placed a heating pad under it to bring it up to about 75-80. Later tonight I'll add nutrient and give it a good stir.

tjbryner · 02-01-2011, 10:38 PM

That should get it up and going. Has the white scummy/waxy layer appeared yet?

**Redtrk** · 02-01-2011, 11:42 PM

Quote:

Originally Posted by tjbryner

That should get it up and going. Has the white scummy/waxy layer appeared yet?

Actually yes it has been there. This is what it looked like when I opened it up tonight.

**Redtrk** · 02-06-2011, 06:45 PM

I just moved it to the secondary so time will tell how it goes.

djrockinsteve · 02-06-2011, 07:29 PM

It may be worth mentioning and I do not know who else may do or think like this. I try to keep the sides above my must somewhat clean. I figure air is exposed to all the little drops and even fruit bits clinging to the primary inner wall. Usually I only have an inch or two above the top of the must and this is constantly being re-wetted.

If I have a batch that for any reason is sloppy, as my pumpkin wine bubbling, I will halfway thru fermentation take a clean papertowel moisened slightly with a water/sulfite solution and wipe the excess off.

Just food or wine for thought.