First off let me qualify my question-it’s regarding a kit that I did NOT purchase from George.
I purchased a Riesling/Muscat blended kit. It arrived about 2-1/2 weeks ago and I put it in the primary-I followed the instructions to a “T”.
In my defense the directions never said to check the SG before racking it into the secondary, but I honestly should have known to do so. It only said to wait 10 days. I’m guessing the fermentation was stuck and when I racked it fermentation took off. I thought it was strange that I didn’t hear it fizzing, but the last Riesling that I did was very quiet during fermentation so I assumed….
It really fermented in the secondary-it overran the airlock and quite a bit soaked into the towel covering the carboy. I’m down about 3 inches or so from where it started in the carboy so it burped quite a bit out the airlock.
I checked the SG tonight-it’s at .091 so if it’s stable tomorrow I’ll rack it into another carboy.
At this point it becomes a bit of an experiment and learning tool.
Will fermenting in the carboy cause issues with the wine? Should I pick up at this point as if it had just finished in the primary? Or would you recommend any special steps?
I suspect the biggest issue I may have is getting it to clear properly but I do have sparkolloid that came with the kit. I’m also willing to purchase anything that may be needed to help.
Of course my next question is-why? I followed the directions-clearly the yeast was good since it took off once it was racked into the carboy. My thoughts were not enough oxygen-but I did open it and check the temperature several times while it was in the primary. Should I have given it a stir? And I will never fail to check the SG again
I’ll probably learn more from the mistake than I would have if everything had gone well so I might as well make the best of it.
Thanks for your help!
I purchased a Riesling/Muscat blended kit. It arrived about 2-1/2 weeks ago and I put it in the primary-I followed the instructions to a “T”.
In my defense the directions never said to check the SG before racking it into the secondary, but I honestly should have known to do so. It only said to wait 10 days. I’m guessing the fermentation was stuck and when I racked it fermentation took off. I thought it was strange that I didn’t hear it fizzing, but the last Riesling that I did was very quiet during fermentation so I assumed….
It really fermented in the secondary-it overran the airlock and quite a bit soaked into the towel covering the carboy. I’m down about 3 inches or so from where it started in the carboy so it burped quite a bit out the airlock.
I checked the SG tonight-it’s at .091 so if it’s stable tomorrow I’ll rack it into another carboy.
At this point it becomes a bit of an experiment and learning tool.
Will fermenting in the carboy cause issues with the wine? Should I pick up at this point as if it had just finished in the primary? Or would you recommend any special steps?
I suspect the biggest issue I may have is getting it to clear properly but I do have sparkolloid that came with the kit. I’m also willing to purchase anything that may be needed to help.
Of course my next question is-why? I followed the directions-clearly the yeast was good since it took off once it was racked into the carboy. My thoughts were not enough oxygen-but I did open it and check the temperature several times while it was in the primary. Should I have given it a stir? And I will never fail to check the SG again
I’ll probably learn more from the mistake than I would have if everything had gone well so I might as well make the best of it.
Thanks for your help!
