javadarth
Junior
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- Jan 3, 2012
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I have a Kenridge Founder series Aussie Cab/Shiraz on the go. The starting SG was 1.090.
It fermented out to approx. 1.005 within 8 days - and then I racked it to the secondary fermenter. The temperature is approx. 21-22 C .
It has pretty much sat at the same SG (1.003) for 14 days. There are no bubbles at all.
The directions suggest the target should be < 0.997 - so it still has a ways to go.
One other thing I noticed is the presence of small amount of white film on the surface of the wine (just a bit ).
Today I stirred it up a bit and put on a heat belt. I am hoping that will get things going again.
If it doesn't move in the next few days, should I buy some additional yeast to try and restart fermentation?
Any advice appreciated
Thanks
It fermented out to approx. 1.005 within 8 days - and then I racked it to the secondary fermenter. The temperature is approx. 21-22 C .
It has pretty much sat at the same SG (1.003) for 14 days. There are no bubbles at all.
The directions suggest the target should be < 0.997 - so it still has a ways to go.
One other thing I noticed is the presence of small amount of white film on the surface of the wine (just a bit ).
Today I stirred it up a bit and put on a heat belt. I am hoping that will get things going again.
If it doesn't move in the next few days, should I buy some additional yeast to try and restart fermentation?
Any advice appreciated
Thanks
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