Register Now!
Wine Making & Grape Growing Forum > Wine Making > General Wine Making Forum > How do I know if my wine is ready to bottle?

Reply
 
Thread Tools Search this Thread
Old 02-24-2012, 06:37 PM   #1
dudaday
Junior Member
 
Feb 2012
Posts: 2


I'm new to winemaking--Just got a kit for Christmas and am attempting to make a Cabernet Sauvignon from a juice kit. I started the kit a few days after Christmas and have been following all the instructions pretty closely, except that I've been letting it sit a little longer between steps because my wine is sitting in my basement, which is about 55-60 degrees F. My hydrometer readings have seemed pretty spot on before proceeding to each step (although I'm still trying to figure out exactly how to read the hydrometer!). About three weeks ago I stirred it to degas it and then added the clearing agent. I just took a little wine out and it seems pretty clear--I could see through it in a glass when I held it up to the light. But my concern is that it's fully degassed. I tasted the wine that I had extracted and it tasted slightly carbonated. I'm also a little concerned that it's fully fermented, since it's so cold in my basement. I never really saw bubbles in the wine throughout this entire process.
So my questions are:
How do I know if the wine is fully degassed?
Can I stir it again to degas it further even though it's already cleared?
Is it possible that after two months my wine isn't fermented because it's been in a colder environment? Should I let it sit longer to make sure it's fermented? Is there any length of time that's TOO long to leave it sitting in the carboy before bottling?

Please help! Thank you!

 
Reply With Quote
Old 02-24-2012, 06:49 PM   #2
robie
Senior Member
 
Mar 2010
Posts: 5,548
Liked 197 Times on 180 Posts
Likes Given: 8


Quote:
Originally Posted by dudaday View Post
I'm new to winemaking--Just got a kit for Christmas and am attempting to make a Cabernet Sauvignon from a juice kit. I started the kit a few days after Christmas and have been following all the instructions pretty closely, except that I've been letting it sit a little longer between steps because my wine is sitting in my basement, which is about 55-60 degrees F. My hydrometer readings have seemed pretty spot on before proceeding to each step (although I'm still trying to figure out exactly how to read the hydrometer!). About three weeks ago I stirred it to degas it and then added the clearing agent. I just took a little wine out and it seems pretty clear--I could see through it in a glass when I held it up to the light. But my concern is that it's fully degassed. I tasted the wine that I had extracted and it tasted slightly carbonated. I'm also a little concerned that it's fully fermented, since it's so cold in my basement. I never really saw bubbles in the wine throughout this entire process.
So my questions are:
How do I know if the wine is fully degassed?
Can I stir it again to degas it further even though it's already cleared?
Is it possible that after two months my wine isn't fermented because it's been in a colder environment? Should I let it sit longer to make sure it's fermented? Is there any length of time that's TOO long to leave it sitting in the carboy before bottling?

Please help! Thank you!
It all depends on the SG reading from the hydrometer. It is the key. There are videos on YouTube about how to read SG.

Those are pretty cold temperatures. The wine may not have ever started fermenting. If the cab is still sweet, it is not fermented completely or maybe not at all.

If it tastes carbonated, it likely still has gas. You can degas again after clearing, provided you rack off the sediment first.
__________________
Robie

 
Reply With Quote
Old 02-24-2012, 06:53 PM   #3
DoctorCAD
Senior Member
 
Jan 2012
Posts: 1,599
Liked 385 Times on 304 Posts
Likes Given: 9


You need to get it warm-ish to do degassing. Cool wine won't degass very well.

Rack out a half a bottles worth and tightly cover the opening with your palm. Shake the crap out of it and see if there are any bubbles and then if there is any gas escaping when you slowly lift your palm.

 
Reply With Quote
Old 02-25-2012, 12:08 PM   #4
mmadmikes1
smart @$$
 
mmadmikes1's Avatar
 
Aug 2009
Posts: 1,897
Liked 80 Times on 67 Posts
Likes Given: 90


You need to use hydrometer to determine if wine has finished fermenting.. My rule for bottling is is when I think it is ready, wait 6 months.
At those cold of temps you will not get wine to de gas completely. You need to warm it up. DO NOT BOTTLE COOL WINE THAT HAS NOT DE-GASSED COMPLETE!!!!!!!! You will have wine all over when weather changes.

 
Reply With Quote
Old 02-25-2012, 03:36 PM   #5
djrockinsteve
Senior Member
 
djrockinsteve's Avatar
 
Jan 2010
Posts: 4,908
Liked 112 Times on 91 Posts
Likes Given: 2


Welcome to the forum. We all were you are at one time. If you go to the Home Page there are Tutorials to assist you among other things.

You should ferment at a temp. of 65-75 degrees. Once it's done clear and degas at those same temps. After its cleared you can move to a cooler area to age.

To help us we need a hydrometer reading and where it was when it began. See the how to read a hydrometer tutorial for help.

Let us know.
__________________
People say how fast time flies when you are engaged. Just wait till your married. See how fast it flies then.

 
Reply With Quote
Old 02-27-2012, 08:15 AM   #6
JohnT
Moderator
 
JohnT's Avatar
 
Feb 2010
Posts: 8,249
Liked 3168 Times on 1900 Posts
Likes Given: 2350


If you are saying that you started this batch after christmas, then I would say that you need to wait a while.

I would suggest that the wine needs to be racked at least twice and time spend in-between to allow the sediment to settle.
__________________
It's 106 miles to Chicago. We have half a pack of cigarettes, a full tank of gas, it's dark, and we are wearing sunglasses.... hit it!

 
Reply With Quote
Old 02-29-2012, 08:40 AM   #7
dudaday
Junior Member
 
Feb 2012
Posts: 2

Thanks for all the advice, everyone! Tonight I'm going to try racking the wine and moving it to a warmer spot so I can degas it more. I'll take a SG reading tonight share when I do. Thanks again!

 
Reply With Quote
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
First wine ready to bottle had some questions shopkins1994 Beginners Wine Making Forum 1 03-13-2012 08:43 AM
Ready to bottle but........ WineYooper Country Fruit Winemaking 11 05-17-2011 11:16 AM
Ready to bottle currymonster Beginners Wine Making Forum 3 10-12-2009 02:27 PM
Getting Ready To Bottle RadarLuv Beginners Wine Making Forum 27 02-17-2009 06:54 PM
WineXpert Ready to bottle? Lenore Kit Winemaking 2 10-25-2005 07:55 PM


Forum Jump