Hello winemakers!
I still have two demi johns (2x 15 lires aprox) on apple wine that I preared last october. At the beginning it was fermenting rather vigorously, and throughout the spring, summer period it had ceased completly. well thats what I thought until about a month ago I spotted another bubble going through the air lock! It has been racked three times at aprox 2-3 months inteval, and the 3rd time I got no residue.
Question is whether or not to bottle it now. If the fermentation has not completely ceased then it would eventually make slightly fizzy wine? which I do not like. my stepmother made fig wine once and the result had very tiny bubbles which to my taste wasnt very nice. I think this was due to the fact she bottled them too early. Should I add some sorbate? or taste it to see if there are bubbles present at the moment?
I think that the theres no harm in just leaving the wine in the demijohns for a while longer?
thank you in advance for any info and advice!
I still have two demi johns (2x 15 lires aprox) on apple wine that I preared last october. At the beginning it was fermenting rather vigorously, and throughout the spring, summer period it had ceased completly. well thats what I thought until about a month ago I spotted another bubble going through the air lock! It has been racked three times at aprox 2-3 months inteval, and the 3rd time I got no residue.
Question is whether or not to bottle it now. If the fermentation has not completely ceased then it would eventually make slightly fizzy wine? which I do not like. my stepmother made fig wine once and the result had very tiny bubbles which to my taste wasnt very nice. I think this was due to the fact she bottled them too early. Should I add some sorbate? or taste it to see if there are bubbles present at the moment?
I think that the theres no harm in just leaving the wine in the demijohns for a while longer?
thank you in advance for any info and advice!