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Old 12-12-2016, 05:38 AM   #21
jgmann67
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Quote:
Originally Posted by wineforfun View Post
Best advice yet.

Agreed. How do you know how sweet you've made your wine, or whether it's actually stopped fermenting without one?

Wine making is mostly science and only partly art. It's very likely that this is co2 being released from the wine and you've nothing to worry about. If you've added sugar, though - you could have easily restarted your fermentation (and your wine will be pretty hot unless you do something to stop it).

I'd recommend buying 3 or 4 hydrometers. You will drop and break at least one, likely more.
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Old 12-14-2016, 06:08 PM   #22
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Ok so I used a hydrometer and it was .996

 
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Old 12-14-2016, 08:00 PM   #23
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Originally Posted by orejunky View Post
Ok so I used a hydrometer and it was .996

Great. That's actually a little shy of where I like my off-dry wines. In a couple days, check it again... if it's lower, your wine is still fermenting. Otherwise, it's just co2 (which needs to come out anyway).
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Old 12-14-2016, 11:10 PM   #24
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Now let it rest in bulk, adding so2 every 3 months and enjoy a nice wine in a year.

 
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Old 01-01-2017, 06:48 PM   #25
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Hey guys...just bottled my big batch of pinot grigio!....two 19.1L carbouys and 17.5x 750mL bottles. It's really clear and decent tasting. I disturbed the bottom of the demijon with my auto siphon, there was a couple of "yeasty" bottles I couldn't really tell. Anywho, thanks to everyone that helped me out! Cheers!.... a red is next!

 
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Old 01-03-2017, 05:43 AM   #26
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Originally Posted by orejunky View Post
Hey guys...just bottled my big batch of pinot grigio!....two 19.1L carbouys and 17.5x 750mL bottles. It's really clear and decent tasting. I disturbed the bottom of the demijon with my auto siphon, there was a couple of "yeasty" bottles I couldn't really tell. Anywho, thanks to everyone that helped me out! Cheers!.... a red is next!

There's a lesson in here - if you can, always bottle from a clean carboy. I like to rack, dose with Kmeta and let the wine sit a while (1-7 days) before bottling. If there's anything at the bottom of the carboy, it isn't ready yet.
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Old 01-03-2017, 11:33 AM   #27
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Originally Posted by orejunky View Post
I disturbed the bottom of the demijon with my auto siphon, there was a couple of "yeasty" bottles I couldn't really tell. Anywho, thanks to everyone that helped me out! Cheers!.... a red is next!
I did that to a mead the other day. I've got two cloudy bottles due to me disturbing the sediment since I was too lazy to rack it before bottling.
I'm not too worried - it's just aesthetics.

Besides: I really like the unfiltered (cloudy) beers

 
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Old 02-01-2017, 08:47 AM   #28
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Originally Posted by vacuumpumpman View Post
No - What is your hydrometer reading ?

I'm sure it is not done thru fermentation just yet
Did you take your brix all the way down on your ferment ? Because it will restart , what's temp where your keeping wine? Are you in wood or glass?

 
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Old 02-01-2017, 05:39 PM   #29
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yes the brix was all the way down to .990 as previously discussed above.

I did go get some new sulfite and added 1/2 tsp per 5 gallons and it did stop pretty much instantly after foaming up a bit.

I will keep checking on it for awhile

 
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