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Laurie

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Hey there, I have a sweet cherry wine that has stopped fermenting at 1.014 and has been there for a month or more and the airlock had evened out so I added campden and sorbate and stirred well. The wine is clear but the airlock is now back under pressure. Can I bottle or do I need to wait. I degassed a few weeks ago. Maybe not enough?
 

St Allie

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Sounds like it could still be a bit gassy.. have you checked the SG since you added the sorbate and sulphite?..Sometimes changes in air pressure can have an effect on your airlock too.

Allie
 

Tom

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I'm betting that it NEEDS degassing. Whip it up I bet it will improve.
 

Wade E

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Airlocks can also change pressure due to barometric pressure changes.
 

Laurie

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I did check the sg and it is holding steady. I will stir again and see if that helps. Interesting about the barametric pressure thing. We do have a big storm coming in. hmmm? :)
 

Wade E

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Sometimes with big storms the pressure can cause wine to go right up the airlock depending on hpw full your carby is and thats a big reasont to keep either fresh water in the airlock or even better vodka or a sulfite solution. Stagnant water can develope bacteria and then when the pressure goes back down suck the fluid back out of the airlock back into your wine.
 

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