Quantcast

Fast fermentation

Wine Making Talk

Help Support Wine Making Talk:

kfitz52981

Junior
Joined
Sep 18, 2016
Messages
1
Reaction score
0
This is my second attempt at making wine. The first attempt went as I read it probably would and is bulk aging. This time I started with 75 lbs of grapes and the original specific gravity was 1.068. I added sugar to bring the sg to 1.088. Added five crushed Campden and made a yeast starter. Montrachet. Pitched yeast 24 hours later. Two days after pitching yeast sg was 1.038. Four days after, sg is .996. I pressed the grapes and siphoned to carboy this afternoon. Should I have used more sulfides at this point, I haven't seen the airlock bubble yet in three hours. Is it through fermenting? Should I have a bung instead of airlock on if so. Will check Sg tomorrow. Tempruature was about 75 while fermenting.
 

salcoco

Veteran Wine Maker
WMT Supporter
Joined
Jan 1, 2007
Messages
2,891
Reaction score
1,189
Location
Kansas
after three days rack off of gross lees and then sulfite. rack again in three weeks sulfite. bulk age thereafter.
 

Latest posts

Top