- Sep 22, 2009
- Reaction score
I am working on a Vineco California Connoisseur Merlot kit. Last Thursday I racked the wine from the secondary fermentor to a carboy, added the packet of Potassium Metabisulphite and mixed the wine vigorously with my de-gassing paddle. The wine has been maintained at 73 degrees and the S.G. is 0.992. Today is Sunday and I have mixed the wine about 12 times and I'm still getting a thick head of foam each time. There's very little activity in the airlock though. Could I still be getting gas from the wine or is the foam just a result of the paddle action? Should I continue degassing or move on to stabilizing and clarification? Any advise would be appreciated.