Hello all, first time here. I'm brewing my fourth batch of about 6 gallons of red wine. The other ones went fine, and soon after pressing (after between 7-9 days) they all finished fermenting right away. Well not this batch. It bubbles like crazy (about one bubble per second in the airlock) for about 6-7 days now, yet the Specific Gravity reading barely changes. From one day to the next--despite all the bubbling--it went from 1.003 only down to 1.002. I have given it some extra nutrients (a very small amount of Fermaid K yesterday, and three days ago a very small amount of DAP). Three days ago it smelled like hydrogen sulfide but that quickly cleared out after adding the DAP. And yet the SG reading barely changes from one day to the next, even though it looks to be fermenting vigorously. I smell and taste no signs of any volatile acids which may indicate bacteria. But I am worried that if it doesn't finish quick, that could become a possibility. And I am stumped trying to understand: If my yeast are not eating the sugars, then what are they eating?
Prefermentation I added 30ppm Potassium Metabisulfite.
I want to add my Malolactic bacteria ASAP to avoid having the wine sit there vulnerable between yeast and malolactic fermentations.
Everything I can find on "slow" and "sluggish" fermentations seems to address a situation that does not apply here: My yeast is obviously fermenting vigorously, yet the sugars don't go down.
Any advice? Thanks!
Prefermentation I added 30ppm Potassium Metabisulfite.
I want to add my Malolactic bacteria ASAP to avoid having the wine sit there vulnerable between yeast and malolactic fermentations.
Everything I can find on "slow" and "sluggish" fermentations seems to address a situation that does not apply here: My yeast is obviously fermenting vigorously, yet the sugars don't go down.
Any advice? Thanks!