So this is my second ever attempt at wine. My first, dragons Blood, turned out great.
On 4/18 I hydrated a single packet of Ec-1118 and threw it into my bucket with everything else.
It took a full week, stirring every day, before I saw signs of fermentation on 4/25. It has been fermenting, slowly, every day since stirring twice a day.
On 5/10 my SG was down to 1.008 so I stopped stirring and added a lid with bubbler to my bucket.
Just checked it this morning and my SG is now 1.000 and its beginning to get a sulfur smell. I am worried this smell will get worse.
Should I rack it and add my sorbate and Kmeta, call it good?
Or, should I ride it out until it reaches .993 and risk an even worse sulfur smell?
On 4/18 I hydrated a single packet of Ec-1118 and threw it into my bucket with everything else.
It took a full week, stirring every day, before I saw signs of fermentation on 4/25. It has been fermenting, slowly, every day since stirring twice a day.
On 5/10 my SG was down to 1.008 so I stopped stirring and added a lid with bubbler to my bucket.
Just checked it this morning and my SG is now 1.000 and its beginning to get a sulfur smell. I am worried this smell will get worse.
Should I rack it and add my sorbate and Kmeta, call it good?
Or, should I ride it out until it reaches .993 and risk an even worse sulfur smell?