Can I damage my wine by leaving it ferment for longer ?

[ed297]

Hi Everyone.

I currently have my second kit at the secondary fermentation stage.
Its a beaverdale barolo kit.

I transferred to secondary fermenter carboy at day 5 with sg of 1010 as per instructions.


However I work away from home so I left it to ferment out until I got back in 15 days and I have my dad calling up to check the temp is regular and constant at 20 deg c every evening.

He has now told me that it is only bubbling about a bubble every 20 mins i.e I reckon the fermentation has now stopped its at day 22 now.

I wont be able to get back to stabilise and degass for another 4 days. Will it have any affect on the wine for leaving it for this extra time ???

 

[Jc5066]

You will be fine. I wouldn't leave it for months but an extra week or two won't hurt.

 

[sour_grapes]

Agree with the above. You will be fine -- just wait until you get back!

 

[vacuumpumpman]

I agree with also ^^

 

[ed297]

Thanks everyone , I was worried out leaving it for a period beyond the instructions. Ye have put my mind at ease.