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Old 01-27-2011, 07:44 PM   #21
tjbryner
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I had 1.010 when I transferred mine.

 
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Old 01-31-2011, 06:21 PM   #22
Redtrk
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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?
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Old 01-31-2011, 07:31 PM   #23
tjbryner
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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?

 
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Old 01-31-2011, 07:33 PM   #24
mayberry
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Quote:
Originally Posted by Redtrk View Post
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?

 
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Old 02-01-2011, 07:43 AM   #25
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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.
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Old 02-01-2011, 04:37 PM   #26
Redtrk
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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.
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Old 02-01-2011, 05:38 PM   #27
tjbryner
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That should get it up and going. Has the white scummy/waxy layer appeared yet?

 
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Old 02-01-2011, 06:42 PM   #28
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Quote:
Originally Posted by tjbryner View Post
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.
Skittle wine ferment.jpg  
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Old 02-06-2011, 01:45 PM   #29
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I just moved it to the secondary so time will tell how it goes.
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Old 02-06-2011, 02:29 PM   #30
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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.
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