jenobandito
Junior
- Joined
- Aug 31, 2011
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I was transferring my St. Vincent grapes from primary to secondary at SG 1.100 and had a dumb attack and added sulphite. The fermentation has slowed to one bubble in two minutes, initially it was once in 40 seconds, which was 18 hours ago. What are the odds that fermentation will stop completely before the wine is completely dry? I am hoping that it will continue, just slower, since it is still going. This fermentation has proceeded quite rapidly from 1.090 to 1.100 in just three days. The yeast is RC212. It was still foaming well prior to transfer. Any advice or opinions? Thanks.