First time making wine.. Crushed 12 cases then transferred to open vat waited 24 hours then added yeast then waited 4 days then added ferment o then waited 3 more days then pressed the must... also each day pushed the cap down 3 times a day.. so total of 8 days in open fermenter.. after finished pressing everything i put all the juice back into the vat to stir everything up and then put everything in demijohn and carboys...
On first day after crushing the grapes the brix reading was at 25 now on the last day after pressing I'm at a negative 3 on the brix.. and its been in the carboys for 2 days and im getting no airlock activity...
Did something go wrong.. is it good that im at 0% sugar level and fermentation is over?????
On first day after crushing the grapes the brix reading was at 25 now on the last day after pressing I'm at a negative 3 on the brix.. and its been in the carboys for 2 days and im getting no airlock activity...
Did something go wrong.. is it good that im at 0% sugar level and fermentation is over?????