8 days and SG still at 1.40
- Thread starter Leeboy
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Boatboy24
No longer a newbie, but still clueless.
What is the temp of your must? Has the SG moved at all in the last day or two? Have you stirred at all?
These will help in diagnosing if you have an issue, or just a slow ferment. Sometimes, a slightly lower temp will slow things down. What's important is to go by your SG, not the number of days. The number of days is an estimate.
These will help in diagnosing if you have an issue, or just a slow ferment. Sometimes, a slightly lower temp will slow things down. What's important is to go by your SG, not the number of days. The number of days is an estimate.
A little more information would help us help you. What was your starting SG and what yeast did you use? With a Merlot, I would try to get the ambient temperature to about 75 F (about 24 C). Also, I think you mean that the SG is 1.040 and not 1.40 and that the kit says to move it to secondary at 1.020. I would not add anything to the wine at this time. I would try to warm it up a bit and give it a good stir to re-suspend the yeast.
TonyP
Senior Member
Please let us know what, if anything, you've done. Exactly which kit is it? Also, what was the SG 8 days ago? Are you seeing activity?
Leeboy said:
Fermentation speed is dependent on several factors, but temperature is probably the reason why it's not quite there. I bet you are on the cool side. No need to worry, like the others have said, wait until your SG reaches 1.020.
Hey gang, I guess my house temperature is set at 62 f , I'm cheap with the heat. I threw the box away , and the instructions don't tell the brand even . It's just a 28 day wine kit from the grocery store. It's been quite active in the primary fermenter, hissing and bubbling. Also, the instructions, didn't say to stir it after the yeast was put in, so I just left it, but I just gave it a stir. Of course, I didn't take the gravity test when I poured the yeast in, now I know. So, is the cool temperature going to ruin it?
ttimmer
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It won't ruin it, just slow down the process. I use a household heating pad to adjust the temperature of my must, if needed. I simply wrap it around the primary bucket. Just keep a close eye on the temperature - you don't want to take it too warm, either.
TonyP
Senior Member
My suggestion is to move the yeast closer to your heat source.
rhythmsteve
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couple things to try...
1) heating pad or blanket to bring the temp up to around 68 - 72 degrees
2) stir the must really well to introduce some O2 to it
3) yeast energizer.....1/2 teaspoon per gallon
1) heating pad or blanket to bring the temp up to around 68 - 72 degrees
2) stir the must really well to introduce some O2 to it
3) yeast energizer.....1/2 teaspoon per gallon
One more thought . Did you calibrate your Hydrometer Place it in pure water. It should read 1.000
Also be sure to spin it to get the bubbles off of the instrument.
Neither of these may often be a problem but some tutorials I have read mentioned these as good practices.
I did have a slow fermentaion on one of my first batches. I was around 68 degrees. I got a space heater and once I got it up to 75 it took off.
Also be sure to spin it to get the bubbles off of the instrument.
Neither of these may often be a problem but some tutorials I have read mentioned these as good practices.
I did have a slow fermentaion on one of my first batches. I was around 68 degrees. I got a space heater and once I got it up to 75 it took off.
Hey gang, i got some good news. I gave it a good stir the other day as directed, turned up the heat in the basement, and i can now say it has dropped below the 1.020 . So, hopefully i get time tonight to move on to step 2, thanks again everyone .
Good to hear, Leeboy. You are on your way now. Keep us up to date on your progress.
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