koolaide187
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- Joined
- Sep 3, 2011
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Alright I have been working on a bottle of wine for about 2 months now. I stabilized it about 2 weeks ago. It stopped fermentation at 1.010 which I also asked about and most everybody said just call it done because if you push it any farther you have a chance of messing it up. Either way it smells really good right now and I can smell the CO2 still in it slightly and each day a little less.
My question is... for 2 weeks I have been vigorously stirring the wine carboy buy spoon and also tried doing it with swirling it on the inside. It's got a little room in the top but not much it's pretty well topped up already. But every time I stir it... it continues to release CO2. I stir for about 3 mins and then again 15 mins later and do it about 2 to 3 times a day. I am trying to be very careful not to let oxygen get in by covering the lid with a towel or something and holding it firm with my hand. But it continues to release CO2. How long will it continue to do this? I have added the K-Meta and K-Sorbate so I am pretty sure it's done fermenting and I don't think it's that. The hydrometer isn't changing readings either. Getting frustrated with how much I am having to degass it though. Any suggestions? Should I call it done? Like I said I have been in the process of degassing it for 2 weeks which doesn't seem normal to me. Is it because after I degass it I am reattaching the air lock right after?
My question is... for 2 weeks I have been vigorously stirring the wine carboy buy spoon and also tried doing it with swirling it on the inside. It's got a little room in the top but not much it's pretty well topped up already. But every time I stir it... it continues to release CO2. I stir for about 3 mins and then again 15 mins later and do it about 2 to 3 times a day. I am trying to be very careful not to let oxygen get in by covering the lid with a towel or something and holding it firm with my hand. But it continues to release CO2. How long will it continue to do this? I have added the K-Meta and K-Sorbate so I am pretty sure it's done fermenting and I don't think it's that. The hydrometer isn't changing readings either. Getting frustrated with how much I am having to degass it though. Any suggestions? Should I call it done? Like I said I have been in the process of degassing it for 2 weeks which doesn't seem normal to me. Is it because after I degass it I am reattaching the air lock right after?