I just mean primary fermentation. My kit says to wait 5-7 days and SG should be 1.01 or less. On day 6 it was 1.30 on day 7 it was 1.21 today is day 9 so I'm assuming I'll be able to rack soon and I have noticed the bubbling rate going from bubbling every 5 seconds a few days ago to 10 seconds. I was just wondering if there are any other signs that would say “go ahead move the wine to a carboy” without checking SG since it is a pain to clean and sanitize the equipment every time.It will diminish and then it will stop all together.
And then the wine will clear.
And when it has cleared it is ready to bottle.
To be frank, I never measure ending SG.
I (and I will be flamed for that) only look for visual signs of fermentation.
My experience tells me if a wine has finished, and until now I never have mistaken.
Luc
I hope no one flames you for offering up your methods.But I do want to point out that if you dont check with a hydrometer (or some other way to check for residual sugar),you dont know for sure if your wine has completed fermenting or not.I (and I will be flamed for that) only look for visual signs of fermentation.
My experience tells me if a wine has finished, and until now I never have mistaken.
Luc