mikefrommichigan
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- Jan 4, 2014
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I started my third kit, a Vintners Reserve Mezza Luna Red on Feb 1. The Brix/OG reading was 21/1.087. The fermentation started approx 24 hrs later on Feb 2 and the temperature of the must was 70 degrees.
I checked the fermentation (made sure that the airlock was releasing CO2) and temperature daily.
So I checked the wine this morning and the airlock was still bubbling approximately every minute or so. I took a Brix/SG reading of 7.2/1.029 and the temp was 70 degrees.
I was not surprised that the wine was still fermenting, but I was surprised that the reading was only 7.2/1.029. (Not sure what I expected). According to the kit instructions I should keep on fermenting and take daily readings until the SG is at or below 1.010.
My question is, what if in another 5 -7 days it has still not reached the SG of 1.010? Is it better to leave the wine in my fermenting bucket until it reaches an approx SG of 1.010 or rack it off the lees now into a carboy and let it continue fermenting in the carboy, and then maybe rack again when the fermenting has stopped?
Thanks again for everyone’s help on this forum.
I checked the fermentation (made sure that the airlock was releasing CO2) and temperature daily.
So I checked the wine this morning and the airlock was still bubbling approximately every minute or so. I took a Brix/SG reading of 7.2/1.029 and the temp was 70 degrees.
I was not surprised that the wine was still fermenting, but I was surprised that the reading was only 7.2/1.029. (Not sure what I expected). According to the kit instructions I should keep on fermenting and take daily readings until the SG is at or below 1.010.
My question is, what if in another 5 -7 days it has still not reached the SG of 1.010? Is it better to leave the wine in my fermenting bucket until it reaches an approx SG of 1.010 or rack it off the lees now into a carboy and let it continue fermenting in the carboy, and then maybe rack again when the fermenting has stopped?
Thanks again for everyone’s help on this forum.