Fermented Early?

Discussion in 'Country Fruit Winemaking' started by Nicol, Jun 5, 2018.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Jun 5, 2018 #1

    Nicol

    Nicol

    Nicol

    Junior

    Joined:
    May 30, 2018
    Messages:
    22
    Likes Received:
    1
    Gender:
    Female
    Just got my strawberry rhubarb wine transferred into secondary following a recipe (as I am new to fresh fruit wines). My SG is already at 1.000 but my recipe states it should not be done fermenting under airlock for several more weeks. My recipe used is attached.
    Should I add something...?
    Thanks for the help!
     

    Attached Files:

  2. Jun 5, 2018 #2

    Julie

    Julie

    Julie

    Super Moderator Super Moderator

    Joined:
    Dec 5, 2009
    Messages:
    12,019
    Likes Received:
    1,735
    You are find. Just remember a recipe is for guidance not a rule of thumb.
     
    Scooter68, wildhair and dralarms like this.
  3. Jun 5, 2018 #3

    Nicol

    Nicol

    Nicol

    Junior

    Joined:
    May 30, 2018
    Messages:
    22
    Likes Received:
    1
    Gender:
    Female
    Thank you for the info.
    Should there be any concern since the fermenting is done(all of which was in the bucket?)
    Is there any need for more yeast nutrient?
     
  4. Jun 5, 2018 #4

    Julie

    Julie

    Julie

    Super Moderator Super Moderator

    Joined:
    Dec 5, 2009
    Messages:
    12,019
    Likes Received:
    1,735
    No you are fine. I actually leave my must ferment in a bucket just covered with a cloth until sg is 1.01 or slightly lower and then I snap the lid down and add an airlock and leave it finish fermenting.
     
    wildhair likes this.
  5. Jun 5, 2018 #5

    Scooter68

    Scooter68

    Scooter68

    Old Enough

    Joined:
    Aug 30, 2015
    Messages:
    2,013
    Likes Received:
    918

    I agree with the wait. I've got a tart cherry that was at 1.020 yesterday and I was thinking about racking it into a carboy (The surface of the wine in the bucket only had a few scattered clumps of bubbles but when I pull it up into the wine thief tube it foamed up about 3 inches. I can't imagine the mess I would have had if I had tried to rack it into a carboy at that point.
     
    Julie likes this.
  6. Jun 6, 2018 #6

    Arne

    Arne

    Arne

    Senior Member

    Joined:
    Jun 16, 2010
    Messages:
    4,757
    Likes Received:
    859
    LOL, I can imagine the mess. I have been there, everybody ought to try it at least once. ACTUALLY, don't go there. Not as much fun as it is cracked up to be. Arne.
     
    Scooter68 likes this.
  7. Jun 6, 2018 #7

    bkisel

    bkisel

    bkisel

    Junior Member

    Joined:
    Jun 29, 2013
    Messages:
    3,616
    Likes Received:
    1,687
    I've never had a wine take 3-8 weeks to stop fermenting whether a kit, bucket or fruit wine.

    You didn't say what day you're on (5-7 as in the instructions?) but I'd just keep it locked down and check SG again at around 14 days since pitching the yeast. Love my fruit wines good luck with yours.
     
  8. Jun 10, 2018 #8

    Nicol

    Nicol

    Nicol

    Junior

    Joined:
    May 30, 2018
    Messages:
    22
    Likes Received:
    1
    Gender:
    Female
    Transferred it in secondary into carboy with airlock after 5 days. Going to give it another week and rerack. Will check the SG at that time again.
     

Share This Page