I put a kit on some weeks ago (9th of April) the starting sg was 1098, which was quite high, but its a kit so I cant alter it. The kit is an expensive Winexpert vintner reserve Savignon Blanc.
It was racked off to a secondary 9 days ago at 1010 and left to finish. Obviously the fermentation has slowed down but the sg is now reading .992 and the taste of the mix is a tad on the sweet side but its still fermenting at a rate of 2 gloops per minute.
I have 3 dilemmas here.....
1. If I leave it any longer to ferment out to no gloops, it might get too dry.
2. the og of 1098 and the sg now of .992 show it to be 14.4% ABV so its encroaching rocket fuel. I cant really expect it to go much further without compromising the taste.
3. Is it still fermenting, or are the bubbles being produced by excessive co2 escaping.
My hydrometers are all calibrated correctly and the temp is a constant 23 degrees.
What would you do if this was your brew.
It was racked off to a secondary 9 days ago at 1010 and left to finish. Obviously the fermentation has slowed down but the sg is now reading .992 and the taste of the mix is a tad on the sweet side but its still fermenting at a rate of 2 gloops per minute.
I have 3 dilemmas here.....
1. If I leave it any longer to ferment out to no gloops, it might get too dry.
2. the og of 1098 and the sg now of .992 show it to be 14.4% ABV so its encroaching rocket fuel. I cant really expect it to go much further without compromising the taste.
3. Is it still fermenting, or are the bubbles being produced by excessive co2 escaping.
My hydrometers are all calibrated correctly and the temp is a constant 23 degrees.
What would you do if this was your brew.
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