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Old 11-21-2016, 08:56 PM   #11
Johny99
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Welcome to the forum. Many good comments above, but my two cents.

No, you can't "over ferment" unless you were thinking of stopping for a sweet wine. However, as fermentation slows, the CO2 protecting the wine gets thin and you leave yourself open to bad bugs. Also, as noted above, the gross lees can be an issue unless you go for sur lees, which is a whole different thing. So, racking and topping off somewhere around .996 to 1 or a bit more is OK. As it is a white, erring on the "too soon" side would be my instinct. However, you don't have to panic as long as bubbles still come, just the risk increases.

I expect the white froth is the foam created by the fermentation. As it slows you need less headspace for the foam, and thus can rack it to a smaller vessel with less air, like very little. Put the airlock back on as it will continue for a while longer.

Good luck and enjoy.
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Old 11-21-2016, 08:58 PM   #12
Johny99
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PS if your sanitizer is meta in water, you can keep reusing it till it looks too ugly. I fill my hydrometer jar after cleaning, drop in the hydrometer and let it sit that way until the next test. I do rinse it before use as I don't want to pu any extra meta in the wine at this point. The meta just goes back in the jug for reuse.
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Old 11-22-2016, 07:21 AM   #13
Twinstacks
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Thanks everyone for the helpful tips ����

 
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Old 11-23-2016, 04:12 AM   #14
Twinstacks
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As I am about to rack my wine from the demijohn with all the yeast and stuff in it into a clean sterilised empty demijohn do I add the other chemicals that came with the kit. According to kit instruction I have to add the wine stabiliser chachet and a wine finings chachet and leave for 24 hours but to mix it reqularly in that time. Is this correct or is there a better way. Thanks again.

 
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Old 11-23-2016, 07:52 AM   #15
jburtner
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I would rack off the sediment into another sterilized demijohn and just add the kmeta if you havent yet. Let it sit for a while under airlock and topped up. You probably dont need to add anything else yet but waiting is usually a good idea.

Best luck!
-johann

 
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Old 11-23-2016, 09:36 AM   #16
Twinstacks
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Thanks johann. Excuse my ignorance but is the kmeta the stabiliser or the finings?

 
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Old 11-23-2016, 07:00 PM   #17
jburtner
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Potassium sorbate is the typical stabalizer but you only need it if you are back sweetening. That prevents further yeast activity so that you can add sugar without referment. KMETA is potassium metabisulfate. K being the periodic table element for potassium.

Best to slightly diverge from the instructions and just let it sit. Kmeta helps to protect
The wine from oxidation. Add 1/4tsp every three months at racking.

You might givie it some time to clear and degass naturally and add finings later if needed.

Cheers!
-jb

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Old 11-24-2016, 04:28 AM   #18
Twinstacks
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Thank you. As I am now letting it clear and degas do I leave the airlock off or still on the demijohn?

 
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Old 11-24-2016, 07:40 AM   #19
Arne
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Keep the airlock til you get ready to bottle unless you are working with the wine. Arne.

 
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Old 11-24-2016, 08:10 AM   #20
Twinstacks
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Thank you for your help.

 
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