Hello all! I'm relatively new to winemaking with only a few kits under my belt. I wanted to try using a juice pail this time so I got a 5.3 gallon pail of Sangiovese from a local produce wholesaler here in Pa. According to the guy at the store he just pours the juice into a demijohn or carboy, covers the top with a piece of clean cloth. It will begin to ferment automatically, after a week or so it will slow down and he throws an airlock on it and let's it sit for 4-6 weeks. Then he will rack and top off and let sit for 6-8 months or longer depending on the varietal, racking every couple months.
I poured the bucket into my primary fermentation bucket abd airlocked it. I checked my SG (1.085) in the beginning. It bubbled pretty constantly for a few days then slowed. I check SG at day 10 and it was only 1.020. So I let it sit until day 16 and check it again it was at 1.000. I racked it into a carboy and airlocked it figuring if I leave it for a few more weeks and it should get down to .995. At least that is my hope.
In hinesight I should have pitched yeast instead of relying on the wild. What do I do if the SG won't drop?
I poured the bucket into my primary fermentation bucket abd airlocked it. I checked my SG (1.085) in the beginning. It bubbled pretty constantly for a few days then slowed. I check SG at day 10 and it was only 1.020. So I let it sit until day 16 and check it again it was at 1.000. I racked it into a carboy and airlocked it figuring if I leave it for a few more weeks and it should get down to .995. At least that is my hope.
In hinesight I should have pitched yeast instead of relying on the wild. What do I do if the SG won't drop?
