Do bubbles mean fermenting?
- Thread starter abefroman
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Arne
Senior Member
Yepper, like Tom says, primary bubbles, when you get to secondary and you have stabalized it, any bubbles are CO2. Unless you get a secondary fermentation. Had it happen, swear I sorbated it, sulfited it, and a month or so later had it take off again. When it finally got done, it made a very fine wine. My 2 cents. Arne.
Redtrk
Winemaking dysfunctional
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Like Tom said, yes you do want bubbles in the primary after pitching the yeast or adding the slurry (in the case of Skeeter Pee). This is part of the fermenting process. If you get lots of bubble in the secondary after racking and you are not degassing then it probably wasn't done fermenting.
Daisy317
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You should degas before stabilizing and backsweetening. If you don't properly use sorbate, (remember these additives can expire or lose potency with time, so date them) you can end up with your wine yeast starting back up again.
You live and learn in the wine world. I have had a few of my early bottles end up with some bubbles and sediment in the bottles... Not my proudest moment as a wine maker.
You live and learn in the wine world. I have had a few of my early bottles end up with some bubbles and sediment in the bottles... Not my proudest moment as a wine maker.
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